What size ladle is used for this recipe? The size in ladle can make a huge difference in the amount of sauce you end up with.
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#22
Accompaniments (Sauces, Chutneys, Dips, etc) / Re: mint sauce
June 01, 2008, 03:49 PM
How much boiling water am I supposed to use for the sugar please?
#23
Accompaniments (Sauces, Chutneys, Dips, etc) / Re: Coriander, Tomato & Onion Chutney
June 01, 2008, 03:48 PM
Sounds fantastic. Are the red chilies fresh or dried?
#24
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: An ALL NEW curry base from Australia..
May 04, 2008, 02:05 PM
This recipe is very interesting. I would like to know roughly how much sauce you end up with in the end. Also, removing all the water and frying the onions for 4-5 hours seems like it would end up a totally dry mixture and not very saucy at all, so I find that a bit strange, but I will try this in the future for sure.
#25
Pictures of Your Curries / Re: ifindforu base recipe
May 01, 2007, 09:57 AM
Wouldn't using mustard oil in big curry base quantities have a huge impact on the flavour of the base?
Mustard oil has a rather strong, pungant smell. I've never tried it in curries, so I don't know if it affects taste but I'm guessing it does.
Nice pictures btw.
Mustard oil has a rather strong, pungant smell. I've never tried it in curries, so I don't know if it affects taste but I'm guessing it does.
Nice pictures btw.
#26
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: The Bargar Base
April 09, 2007, 12:00 PM
This is a flavour enhancer type thing that you just stir into your dish towards the end which I thought was made rather clear by Chili Prawn in his post.
#27
Pictures of Your Curries / Re: Layne's Chicken Tikka.
January 06, 2007, 11:39 AM
Were there any food colouring used in the tikka seen in those pictures?
I don't use food colouring and my tikka never turn out that red.
Edit: Actually I figured this out myself. It turns out that the Patak's Tandoori Paste sold here in Sweden doesn't have any red colouring in it. It's a very brown colour. Today I happened upon an imported can of Tandoori Paste and it had the exact same ingredients as the Swedish can with 3 extra food colourings at the end. I'm guessing that's the difference. The imported can was a vidid red colour.
I don't use food colouring and my tikka never turn out that red.
Edit: Actually I figured this out myself. It turns out that the Patak's Tandoori Paste sold here in Sweden doesn't have any red colouring in it. It's a very brown colour. Today I happened upon an imported can of Tandoori Paste and it had the exact same ingredients as the Swedish can with 3 extra food colourings at the end. I'm guessing that's the difference. The imported can was a vidid red colour.