JB,
Is 1 tablespoon of mix powder correct as most recipes only use a teaspoon.
London.
Is 1 tablespoon of mix powder correct as most recipes only use a teaspoon.
London.
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#122
Lets Talk Curry / Re: Dhansak and Pathia, which are your go to recipes?
January 22, 2016, 10:56 AMQuote from: Naga on January 22, 2016, 09:22 AMQuote from: meggeth on January 22, 2016, 08:42 AM...You need good pre-cooked lentils to make it a decent dhansak!
I use Colin Grigson's Massur Dhal recipe.
Colin's recipe is very good as is CBM's.
London.
#123
Lets Talk Curry / Re: Dhansak and Pathia, which are your go to recipes?
January 22, 2016, 08:45 AM #124
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: pre cooked chicken from the takeaway
January 19, 2016, 03:23 PM
JB,
Thanks for clearing that up. As you say similar to other method on here and the one I use which is CBM's.
London.
Thanks for clearing that up. As you say similar to other method on here and the one I use which is CBM's.
London.
#125
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: pre cooked chicken from the takeaway
January 18, 2016, 08:05 PM
No water?
London.
London.
#126
Pictures of Your Curries / Re: Quick Dinner - Saag aloo
January 18, 2016, 07:23 PM
Back in the day most restaurants had an egg as an extra to go with a curry you don't see it nowadays, I quite often had one in my curry.
London.
London.
#127
Lets Talk Curry / Re: First Failure
January 18, 2016, 05:01 PM
Lister,
I use CT's base and it's a very good base if you follow the recipe to the letter. If your vindaloo was bland the maybe you over cooked the spices, they only needs frying for about a minute. I've found that if you over cook spices then you lost flavour and if you burn them they are bitter. What I do is to mix the spices with the tomato dilute which lessen the chance of burning them. If you end up with a base that's too thick you can add more water before you sieve it. you can also start your curry with more oil that stated in the recipe, if it's too oily when finished you can remove some with a spoon before serving.
London.
I use CT's base and it's a very good base if you follow the recipe to the letter. If your vindaloo was bland the maybe you over cooked the spices, they only needs frying for about a minute. I've found that if you over cook spices then you lost flavour and if you burn them they are bitter. What I do is to mix the spices with the tomato dilute which lessen the chance of burning them. If you end up with a base that's too thick you can add more water before you sieve it. you can also start your curry with more oil that stated in the recipe, if it's too oily when finished you can remove some with a spoon before serving.
London.
#128
Pictures of Your Curries / Re: Malai Tikka
January 15, 2016, 06:01 PM
Looks lovely bob, I'd be interested in your kebab house seekh, as I eat them often from places Like Lahore and Needoo's Grill, as both places are close to me.
London.
London.
#129
Supplementary Recipes Chat / Re: How to Make Spicy Oil ? The Secret to Truly Replicating BIR curries?
January 11, 2016, 07:03 PMQuote from: curryhell on January 11, 2016, 06:50 PMI Agree I pre cooked some chicken at the weekend using CBM advanced method and used some of the left over oil to start a Dhansak which tasted the some as using fresh oil.
I would suggest you read this thread and don't waste time chasing shadows. The oil is but one SMALL contributor to the BIR flavour and smell - that's my opinion anyway ;D
https://curry-recipes.co.uk/curry/index.php/topic,8533.msg75496.html#msg75496
London.
#130
Lets Talk Curry / Re: Garabi Machine!
January 10, 2016, 07:26 PM
Let us know how you get on with the base, as it may be worth having some in just in case.
London.
London.