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I particularly like the bit where the spices are soaked and ground to make a masala that is added to the curry. I think this is part of BIR cooking that we are missing out in our attempts
Mehernosh Mody, of London restaurant La Porte des Indes, demonstrates how to make Chicken Vindaloo:http://www.tiscali.co.uk/broadband/vhub/index.html?channel=lifestyle&id=5329
Quote from: George on May 09, 2008, 04:42 PMMehernosh Mody, of London restaurant La Porte des Indes, demonstrates how to make Chicken Vindaloo:http://www.tiscali.co.uk/broadband/vhub/index.html?channel=lifestyle&id=5329I clicked the link but it shows .... " How to carve a Turkey " . Tried it several times at different times but thats what it shows. Maybe the links bad ? Having said that , I tried using Turkey in a Curry a few times ... it was rubbish. Gobble Gobble .. Not !