I had another demo last night
Absolutely amazing
I wrote this in a rush,I hope it makes sense
Vegetable Razala
Heat two tablespoons of oil from the deep pan fryer for a minute
Add one and a half finely sliced green chillies (about 2 inches long), 6 thin slithers of green pepper, 1 teaspoon of thick garlic ginger puree and 1 desert spoon of fresh chopped onion
Stir fry this for a couple of minutes on a medium heat
It just gently sizzles away with no burning
Then add half a chef spoon (maybe 2 desert spoons) of tomato puree (white tower brand, silver tin with black writing), half a chef spoon of spice mix, a quarter spoon of chilli powder and just a little curry gravy (to stop it being dry)
Stir-fry for a couple of minutes
At this point the fumes got absolutely choking and the extractor went on
I?m not sure if that was the chilli powder, but it was a point of great amusement
After recovering he continued cooking
Chef added more curry gravy, but only enough to stop it drying out, and precooked veg, precooked potato and a few peas
He gave a thorough stir and put a lid on the pan
It was moved to a low simmer ring and just left for about ten minutes
He then stirred it again and added a teaspoon of dried fenugreek and a teaspoon of fresh chopped coriander
Two minutes more and it was ready
Spicy hot, lovely aroma absolutely wonderful
I have never really been satisfied with my spice mixes
Whenever I have produced a low standard curry, it?s always something I felt could be wrong
So I asked about their mix
Five spices (sounds familiar)
The ratio is one part of everything except cumin
That is too strong, so only half a part of that goes in
Turmeric, coriander, paprika, madras curry powder and cumin
They mix up the mix on the premises