Hi all,
In an attempt to create the sweetness as well as texture to my curries i have started using more oil and skimming off after cooking and frying a little longer between adding base gravy. The taste of my last curry was ok but there was a taste of over cooking. Would it be better to cook it a little longer on a lower flame rather than hard frying (on a wok burner). Any pointers would be appreciated.

Steve

Over the last couple of weeks i have attempted to make naan breads. The results have been good, taste ok but not exactly what i am after. My question is what are the senior members preference regarding recipe, i.e yeast or baking powder and the use of yoghurt or not. Any advice would be great.
Corys chicken tikka with naan bread and salad is awsome.
Look forward to replies.

Steve

Hi all,
Does anyone have a tried and tested samosa filling recipe.
I am going to make some this weekend, so some
pointers would be great.
Cheers
Steve

Is the purpose of condensed milk in the base just for sweetness
in the finished dish or is it used to thicken the sauce.
The reason i'm asking is i made a base over the weekend and
added some condensed milk to see what results i would get.
I made a dhansak which was good and a madras which was ok
but the base seemed to thicken up more than i was used to.
I've only made two bases previously and would like some info
regarding this addition.

cheers

Steve

Hi curry lovers,
Just posting to say hi and hoping to cook up some tasty dishes.
I have recently bought Curry Barking Mad & Julian's book recently
so I am not a total newbie but I do have a great deal to learn. Hope
to be posting a lot more in the future, just need to get used to navigating
the site.

Steve.