Quote from: George on September 28, 2006, 11:13 AM

Ghanna's korma recipe remains my favourite so far, using 50g of coconut CREAM to 85g of evaporated milk. Now, I reckon 85g of evaporated milk is about equal to the 100ml of cream in Terry's recipe.

Regards
George

George, i'm keen to try a Korma recipe and was interested in Ghana's but haven't had time to experiment with quantities yet. Have you made Ghana's recipe and if so what quantities of the ingredients did you use and how did it turn out?

I'll give Terry's recipe a go too once I have a minute or two!

JB

Quote from: Curry King on September 27, 2006, 02:41 PM

Quote from: johnboy on September 27, 2006, 12:15 PM
CK, this recipe looks great.

You mention spice mix in the ingredients, could you please clarify what this is exactly? Can't wait to cook this one.

Thanks

Hi Johnboy,

The spice mix and much more can be found in the F.A.Q here:

https://curry-recipes.co.uk/curry/index.php?topic=776.0

cK

Oops sorry  :-[

CK, this recipe looks great.

You mention spice mix in the ingredients, could you please clarify what this is exactly? Can't wait to cook this one.

Thanks

Forgive my ignorance, what's a chef's spoon?  :-[

Thanks, I'll give that a try. How often would this need to be done?
Is it true that the pan shouldn't be washed after cooking but just wiped clean?

Hope it's ok to post this here.

I have bought a couple of 'Black iron' frying pans to make my individual curries in. These pans need to be properly seasoned. I have been told various ways to do this with some vast variations in method.

Before I go ahead does anyone here know the professional way to season steel pans please.

Cheers
John

I know that this is a thread about London stores but I have seen Glasgow mwntioned on here several times.
Can anyone please tell me where the  good asian spice stores are in Glasgow or Edinburgh, or indeed anywhere in Scotland. I use one in Dundee at the moment but they are very small and don't always have what I need.

Thanks guys, that's interesting I'll see how I get on.

I have read recently that onions should be blanched in boiling water for several minutes befor using them to make a curry. Seemingly this removes the sharp acidity smell and taste.

Anyone any comments on this, is it necessary?