Thanks Ray & Uncle Frank, good tips!
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#121
Just Joined? Introduce Yourself / Re: Hello!
July 05, 2011, 09:57 PMThanks Ray & Uncle Frank, good tips!
#122
Just Joined? Introduce Yourself / Re: Hello!
July 03, 2011, 07:41 PM
Hi! Would be very interested to see your jalfrezi recipe.
IMHO my base sauce freezes well, but I wouldn't know about freezing a jalfrezi. Someone else on the forum here may
Cheers
IMHO my base sauce freezes well, but I wouldn't know about freezing a jalfrezi. Someone else on the forum here may
Cheers
#123
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: advice from bir
June 29, 2011, 11:16 PM
Hi!
I was concerned about coriander husks in the sauce, so I used the liquidiser on my food processor - no husks! Sieving could be an option I guess, but it'd take quite a while! Thanks for your comments
I was concerned about coriander husks in the sauce, so I used the liquidiser on my food processor - no husks! Sieving could be an option I guess, but it'd take quite a while! Thanks for your comments
#124
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: advice from bir
June 29, 2011, 12:00 AM
Hi! Raj suggested using ground spice too, and yes fry in the oil, taking care not to burn them prior to adding the rest of the ingredients. He also added perhaps cook the sauce for longer if you don't want to risk burning the spice, if you are not pre-frying the spice.
#125
Just Joined? Introduce Yourself / Hello!
June 27, 2011, 10:20 PM
I love curry ;D
Joined the forum a while ago, and have taken a time to do two posts now! Helpful recipes here. Jalfrezi to cook next!
Joined the forum a while ago, and have taken a time to do two posts now! Helpful recipes here. Jalfrezi to cook next!
#126
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / advice from bir
June 27, 2011, 10:18 PM
This is the first time I?ve used Taz?s base sauce recipe, before I cooked it I wrote it down and took it to my favourite BIR for their input. Raj suggested using fresh tomatoes too, for more flavour, also ground coriander and cumin. I asked about using saffron and was told some at the end along with fresh coriander. So I added these suggestions and started cooking. A flavoursome result!
Raj also went on to say all the ingredients were right, it's just about the cooking becoming second nature, timing important too.
Earlier this evening going to my favourite BIR I took a small sample for Raj and his wife, who is the brilliant chef, for them to critique. ?Tasty?, she said ?You could be an Indian chef!? Then after talking in her own language to Raj, went on to say ?The spice would be better to be cooked in the oil first, carefully to avoid being burnt; or simmer for longer?. Raj said ?It?s a good base sauce!?
I was really chuffed at the BIR for their input and critique.
Will definitely be using this recipe again. Thanks! :
Raj also went on to say all the ingredients were right, it's just about the cooking becoming second nature, timing important too.
Earlier this evening going to my favourite BIR I took a small sample for Raj and his wife, who is the brilliant chef, for them to critique. ?Tasty?, she said ?You could be an Indian chef!? Then after talking in her own language to Raj, went on to say ?The spice would be better to be cooked in the oil first, carefully to avoid being burnt; or simmer for longer?. Raj said ?It?s a good base sauce!?
I was really chuffed at the BIR for their input and critique.
Will definitely be using this recipe again. Thanks! :