I see it has now been moved to the "talk about anything other than curry" section which seems more relevant

Hi Fi5H welcome to all things curry related (and a few things not curry related)

Steve L

Quote from: JerryM on June 08, 2010, 07:35 AM

the thought that u can only use bunjarra towards the end is wrong though - bunjarra is onion paste.

If you have a look at the Ashoka onion paste recipe they use it at the beginning so I think you are both right!!

Why has this thread been placed in the section "let's talk curry?"

Quote from: michaelpratt on May 12, 2010, 05:26 PM


Now if Nick Clegg and David Cameron were to make a curry, THAT would be interesting

That would be a "hung" curry then?

sorry for the silly question Domi but how do you get the filling into the doughnut?

Wondered if this site would interest you Jerry

http://www.tinydeol.com/

I've used it in the past, can't say I noticed much difference, but, a bit like MSG I kinda try and do without.

Hey Nai

Another option is to prepare your curries the day before you plan to serve them, place them in casserole dishes and warm them through in a medium oven for 30-45 minutes. You'll get the benefit of second day curry, less hassle when you serve them, and it will free up time for side dishes, rice etc.

Quote from: Razor on May 08, 2010, 08:43 AM
Hi Stephen,

Quote from: Stephen Lindsay on May 07, 2010, 11:24 PM
I've only used white onions and the bunjarra tastes excellent and have had problems keeping it for a week or more if it covered in enough oil.

Can you just clarify this.  Are you saying that you HAVE problems keeping it for longer than a week or, you have had NO problems.

Ray

Hey Razor - well spotted mate you are eagle eyed, I meant to say that I have had no problems keeping it for a week or more and I should also have said I keep it in the fridge.