Looking forward to the report!

Quote from: Sverige on October 21, 2014, 06:11 PM
Thanks fried, looks awesome!
Forgive me if I missed it but he didn't actually say how he cooked them did he?

You'll have to hunt around on his threads for recipes, I 'd like to be more help but I can't remember which threads exactly.

Check out posts by 976bar. Plenty of info on bulk cooking.

Like this one for example.

https://curry-recipes.co.uk/curry/index.php/topic,12700.msg103297.html#msg103297

Another well done to Sverige for having the audacity to do some cooking on a cooking forum.

I used the 'doganay' brand one in a 'Madras' yesterday. The missus keeps a bottle in the cupboard for salad dressing and there were no lemons in the house. Different tang, but I prefer the lemon.

oh merde! I've just remembered, I'm supposed to be cleaning my self-cleaning oven this afternoon

Don't add too much flavour or your curries are going to end up tasteless.

I love chicken wings, I quite often chuck a kilo in my base sauce while it's cooking, produces a tasty curry.

The coconut taste surprises me, this was the first base that I've ever added coconut and I honestly coudn't taste it in the base or the finished curry!

Are you doing tikka or normal meat? I'd advise using chicken for a first try as it's less hassle to get good resulrs on the pre-cook.

The 3.5kg included the bone, but I still fed 4 people on the first night and had enough for 4 generous portions of dansak.

You could even cook the meat longer, but the missus was cooking and it's her recipe, so who am I to argue. The meat still has 'bite' which we prefer. Before grilling the lamb was brushed with olive oil and 'sal?a' which is a hot re pepper puree.

The dansak was beautiful, I'll certainlu use this method again for my once yearly lamb curries.