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Messages - Stephen Lindsay

#241
It's probably not a million miles away though the Chasni tends not to have coconut in it. Glad you liked it though SS.
#242
first class looking dish there chewy
#243
lovely looking sauce and well photographed MA
#245
Just Joined? Introduce Yourself / Re: Hi
February 14, 2015, 01:12 PM
Welcome N, enjoy the site.
#246
Pictures of Your Curries / Re: Last night's effort
February 13, 2015, 05:48 PM
Great pics jb, everything looks delicious.
#247
Just Joined? Introduce Yourself / Re: New punter...
February 09, 2015, 04:46 PM
A belated hello to stewartnewport - what an entrance!
#248
I enjoy all kinds of curries from mild to moderately hot, avoiding the most incendiary heat that members like CH seem to take in their stride. I get what others are saying about the levels sweetness, it can be too much at time but each to their own I guess

As well as CTM and Korma we might also include the Chasni and Butter Chicken which have a similar heat profile and which are both definitely BIR. There's recipes for all of these curries on the forum.
#249
Haven't done it for a while but I do quite like a pimped up Korma - some cashews and flaked almonds, some green pepper chunks, pre-cooked and thrown in at the end so they are not drowned in the sauce, and some sliced chillies, all decorated with a wee splash of cream on the top. Good to see the Korma getting an airing Garp.
#250
Pictures of Your Curries / Re: Midnight feast
February 03, 2015, 06:25 PM
Cracking looking food as ever CH.