Guys-just printed the bruce edwards stuff-GREAT! Can't wait to try it! One question....do you REALLY have to ladle of the oil & ghee at the end & replace with fresh? Surely the oil will have taken on a great colour/flavour?

Sussed it-found the post re: saving jpegs! Thanks all!

Hi-new here....(!) I LOVE Lamb Karahi! All the local takeaways/restaurants around here (Huddersfield) market it as 'cooked with fresh garlic, onion, ginger & tomato. Highly spiced & delicious!@. I've been cooking curries (& experimenting with base sauces-only one I've used so far is Dhillons which I think, once cooked down, is great as a 'base' to add other spices to) for years but can't get the 'intensity', 'strongness of flavour' 'savouriness' (all curry addicts will know what I mean!). Any ideas-say for example using the Dhillon base?

Thanks!

Chris

 

Hi all-am new to this site & LOVE curry...must have every book/spice under the sun! Living in Huddersfield I have great esy access to lots of asian shops-which is great!

Love all curries but the 'karahi' is my fovourite....big STRONG flavours!! Tried 3 different restaurant/takeaways in the last 2 weeks-all great but so different in style!

Anyway....is there any 'techie' on her who can 'copy/paste' or turn the scanned bruce edwards sauce recipes & post on here? Or is a simpler 'copy/paste' version hidden on this site? I've tried to download it but when I print it I can't read it!!!

Any ideas anyone?

Thanks!

Chris