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That looks nothing like the Jaipuri with which I'm familiar. For me, it should be red, tomatoey, have chunks of onion and pepper, and be made with chicken tikka. Just shows the variation across the country!
For me, it should be red, tomatoey, have chunks of onion and pepper, and be made with chicken tikka. Just shows the variation across the country!
as you describe but with the green pepper chunks allowed to fry off first at a high temperature until they were blackened in small areas, this produced a lovely smoked flavour
When I'm doing my pepper and onion, I pre-cook them in my carbon steel wok and incredible temperature...You just can't beat the taste...