Thoroughly enjoyed this series, one of the best Indian cooking programmes for me. One thing that struck a chord was, yet again hearing one of the chefs emphasising the correct cooking of the spices. Yesterday I made myself a jalfrezi with extra sliced garlic and after softening the onions and peppers I removed then from the pan prior to cooking the powders. Having got the oil back up to temperature, in went the dry ingredients, methi leaves, mixed powder, chilli powder and salt and the whole mix was allowed to cook thoroughly saturated with the oil. The dry powder smell came through, then disappeared as it bubbled away, the bubbling died down and in came that nose burning chilli hit, then drenched with a ladle of Tom paste then base.
Important lesson! well worth remembering!
The resultant curry was sensationally smooth, almost creamy (without cream) and lovely and rich.
The lesson learnt for me was I sometimes fry the spices in an already overcrowded pan. Not anymore.
It's easy to forget the basics in our attempts to replicate somebody else's recipes / videos.
Nothing in this post is new (to older members at least) just don't forget the basics is the message!
Wayne
Important lesson! well worth remembering!
The resultant curry was sensationally smooth, almost creamy (without cream) and lovely and rich.
The lesson learnt for me was I sometimes fry the spices in an already overcrowded pan. Not anymore.
It's easy to forget the basics in our attempts to replicate somebody else's recipes / videos.
Nothing in this post is new (to older members at least) just don't forget the basics is the message!
Wayne
