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Thanks guys I'm afraid this was just curry in a hurry and no base to hand / moving flat in a few weeks so didn't wan't to fill up the freezer. I just used 2 onions, 1 fresh tomato, bog standard spices in small quantities, a touch of creamed coconut, garlic, ginger, salt and msg. I was just playing around. It turned out well. Not quite as good as using E.g. BE's, SnS' or CA's base and recipe but not far off.
Bobby that looks really good pal. I did the same sort of thing some time back with tom sauce in a tin. You know sometimes I do wonder myself if all of these processes we put ourselves through are worth it when you end up with something as good as this?MSG? I've used it once. Do you think it makes any difference and how did you cook your meat please? Nice one. ;D
Hey MikkaTo be honest this didn't take me much less time than a full blown effort, it's just I didn't want lots of base as I'm moving soon. If that wasn't the case I'd have been better off making a normal sized base.I cooked the lamb by gently simmering some rump steaks for an hour. I find they come out lovely and tender. I don't bother pre cooking in spices etc anymore as I don't think it needs it in a Madras.I don't think MSG makes a huge difference. I was just having a play with one or two ingredients as I'd had a few tinnies! ;D
Ok your rice looks more on a par with Restaurant rice because it looks oily. Did you use more than usual?