Hi Hargiwald
Wondering how you were getting on now you've got the missing ingredients?
SnS 
I made another Madras, even better this time, partly because the madras powder you sent me was better than the stuff I found here in Sweden, but also a lot because I had methi now. I've also done some experimenting with different stuff, nothing to write up here but all good curries. I tried to make a Lamb Daal Gost (a dish that seems to have a thousand spelling variations), it worked out fine, but not great. I can't seem to find any recipes for that here though, so I'll just keep trying.
Funny thing though, I did make a really good curry, which reminded me of the Korais I get in my favourite place, just the other day. But I have no idea how to write down a recipe for it. This is partly due to the fact that instead of adding water I used a broth that I made by cooking water in a pan in which I had made a Chicken Tikka Masala earlier. It was just an attempt to get the dried in masala sauce to loosen up but the smell was lovely and I added some spices and bones and let it cook for a while. Doesn't sound very hygienic, I know, but the pan had only been standing for a few hours, and it worked. Is this something that others do? Because so far I haven't encountered anyone else mentioning it. Using broth, yes, but making it that way? The problem is that it seems totally unpredictable, because the broth didn't taste that much like the masala sauce, it seems only certain spices, mostly chili and paprika, gets stuck in the pan.
Damn I'm good at rambling. Anyway, SnS, do you have any more recipes as good as your madras to go with your base? It's time to try a recipe next time.
Topic: SnS's Base Gravy June 2008 (Read 123030 times)
