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All that makes sense to me apart from "how much time you spend frying the base" -- could you possibly explain how that comes into the equation, please ?
Basically, it's about when you make it in the pan. Rather than explain it again, and that I haven't really done it in at least 6 years, this is a post I did years ago earlier in the thread. Skip to the METHOD heading: http://www.curry-recipes.co.uk/curry/index.php/topic,2271.msg19827.html#msg19827
I have known SnS for some considerable time now (over 48 years in fact!) and I can POSITIVELY GUARANTEE that, if SnS says its from a pucker, high quality BIR restaurant/takeway, then it most certainly is!
I love JerryM's approach to his curry...