I've been to some TAs that blatantly used canned tomato soup, so I suppose for some it does, doesn't make nice vindaloo though.
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#32
Curry Base Chat / Re: Is oils separation in base gravy essential?
March 30, 2012, 08:16 AM
Did you put much oil into the base Mick? You can see traces of oil in the froth on top, so it has separated. Maybe use more oil in the base if you want more oil to separate?
#33
BIR Main Dishes Chat / Re: A couple of changes to Kris Dhillon's madras
April 25, 2011, 05:06 AM
Add a dash of lemon dressing (1/2 oil, 1/2 lemon juice) near to end of making a madras.
#35
House Specialities / Re: Chicken Saag - spinach and chicken curry
April 17, 2011, 06:55 AM
It's one spoon of mixed garlic and ginger paste Emma.
#37
Lets Talk Curry / Re: Can Anyone Name This Curry?
April 17, 2011, 04:05 AM
Shashlik masala? Shahi korma? Shakooti?
#38
Just Joined? Introduce Yourself / Re: Hello_World_Of_Curry
April 17, 2011, 02:55 AM
Welcome to Cr0 Matt
#39
Lets Talk Curry / Re: And On Tonights Menu Is........
April 17, 2011, 02:53 AM
Stick with it Emma, naans are tricky things to get right. It's never the same without a tandoori oven.
#40
Lets Talk Curry / Re: And On Tonights Menu Is........
April 17, 2011, 02:27 AM
I'd say that was photoshop or paintshop pro.
Lamb chops and roasted veg for tea tonight.
Lamb chops and roasted veg for tea tonight.