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Messages - martinvic

#21
Lets Talk Curry / Re: Merry Christmas!
December 26, 2025, 09:34 PM
My Christmas day dinner.  :umy:
#22
Lets Talk Curry / Re: Merry Christmas!
December 24, 2025, 10:32 AM
Merry Christmas all
#23
Think that is quite normal when you freeze and defrost stuff like curries. Just water ice crystals form quicker when freezing and also defrost first, thus leaving water around it. I always reheat frozen food like that in a pan, so you can mix it all back together easier and evaporate some of the water.
Looks really yummy anyway.
#24
Starters and Side Dishes Chat / Re: Garlic naan
September 24, 2025, 01:22 PM
Looks great to me.  :smile:
Do you turn the Tawa upside down over the ring, with the naan stuck, to do the top?
I found you only need a minimum amount of time when cooking the bottom on a very hot tawa. Just slap it on, press it down all over with a finger, to make sure it's stuck, then turn over. seconds really as it carries on cooking when turned over.
Best thing I found to get them off was a cheapo, flexible, metal spatula/fish slice used upside down.
#25
Cooking Methods / Re: The Tilted Pan
August 27, 2025, 01:28 PM
Can I say, although I don't really post on here or make many curries anymore. please keep posting your pics and recipes Rob. Love 'em.
#26
Lets Talk Curry / Re: BIR 1983
January 18, 2025, 01:11 PM
Fried egg is lovely with it, if you have it with sausages and your bubble and squeak is fried nice and crispy. Topped of course with HP.  :wink:
#27
Lets Talk Curry / Re: BIR supplies
February 21, 2024, 11:24 AM
Ramadan week at Lidl from tomorrow. Various things, but doing some packs of spices at 2 for £1.50 (99p each).
#29
Think you've missed the blending of the gravy bit out of this recipe Mick
#30
Quote from: Peripatetic Phil on June 01, 2021, 10:59 AM
I think that I share Bob & Hugo's confusion.  When I first saw your photographs, Robbo, I assumed that you were seeking to emulate something that Achmal / Taz / Mick had shared early on in this life of the documentation of this base, but when I looked back at the original recipe, I saw nothing resembling your reduction.  Could you please clarify from where you got the idea that the base had to be reduced to this consistency ?
--
** Phil.
I'll repeat the picture shows him making the curry, possibly first reduction of the base and other ingredients. No idea what his actual base looks like as it's not shown.