made a medium chicken curry earlier in the week with no added salt as per recipe;looked good,smelt good and finger tip taste was good but when I came to eat it with rice etc it seemed tasteless so sprinkled some salt on which helped but still seemed lacking. what amount of salt would members recommend to add at the beginning of a recipe?

thanks

i intend to make a kheema from lamb mince over the bank holiday using Mangal kheema masala
but having to cut down on saturated fats I have three choices to reduce the amount I consume

1. heat the meat first on it own and pour off the excess fat .... but will this seal the meat and not allow the spice flavours to penetrate?

2.prepare the kheema and then skim the excess fat off after cooling...then reheat?

3.purchase lean mince from a butcher at a considerable incease in cost?

can any members of the forum advise or suggest another method

many thanks

I have found that when I taste a finished curry (usually one of 3/4 portions) I have made and I regard it as rather tasteless or bland a level teaspoon each of ground fenugreek leaves and garam masala added and stirred at the cooling stage lifts it to a more acceptable level.

Does anyone else in the forum have any similar tips for improving the finished dish?

what brand do forum members recommend that tastes like the one we get in the BIR?
every time i see one i have not tried i buy one jar to try but as yet my favourite so far (almost the cheapest)is the coop brand which i dilute 25% with water before serving.

can someone define for me the volume of a ladle used ih the recipes. i assumed it to be 200mls approx but some recipes for one person say use 2-3 lables of base gravey
which would be 400-600mls a large portion indeed