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Quote from: coffeetime on February 21, 2012, 07:24 PMWOW! That's a reply better than I ever hoped for.And just to ask, is that a BIR style recipe? Also, G&G paste = Ginger and Garlic? (I'm picking up the shorthand but still a newbie so want to double check).Finally, I just add 2 tbs of mango pulp and your pasanda recipe becomes pasanda nawabi? When should I add it?Thank you...sincerely!Yes, BIR Restaurant RecipeGinger and Garlic paste 50/50 oil, water, salt.Yes Paul, White Poppy Seeds, BIR kitchens call it Khus Khus.Make sure you heat the Cream/Yogurt through properly, before you add thecurry base or the yogurt will split, then add the Kesar Mango Pulp and stir through.Maybe a bit complicated if your just starting out, but you might try just making it as a saucea few times, which is what I used to do when cooking a new recipe.Hope this helps, cheers Chewy
WOW! That's a reply better than I ever hoped for.And just to ask, is that a BIR style recipe? Also, G&G paste = Ginger and Garlic? (I'm picking up the shorthand but still a newbie so want to double check).Finally, I just add 2 tbs of mango pulp and your pasanda recipe becomes pasanda nawabi? When should I add it?Thank you...sincerely!
Hi coffeetimeI use my own recipes, I like neutral, mild flavoured curry baseLink Here - http://www.curry-recipes.co.uk/curry/index.php?topic=5635.msg55692#msg55692NorthEast faction of curry nutterscheers ChewyTikka
