Yeah tamarind sounds right
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#351
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: Glasgow Red Pakora Sauce
January 23, 2011, 03:27 PM #352
Trainee Chefs / Beginners Questions / Re: Flat Poppadoms...???
January 21, 2011, 12:02 PM
Hi dave - i make mine in my wok - hot oil and use 2 items to hold under the oil for 5 seconds max each side - this way i control the way they expand - so they are flat - 2 items i use are normal kitchen utensils -
#353
Madras / Re: Zeera Restaurant Madras
January 20, 2011, 11:25 PM
In scotland we don't have potato and only diff is extra chilli powder and green chillies doubled, well that's glasgow
#354
Supplementary Recipes Chat / Re: How to Make Spicy Oil ? The Secret to Truly Replicating BIR curries?
January 20, 2011, 09:39 PM
i would have a go in that direction paul
#356
Curry Videos / Re: Chinois' Chicken Korma video (Nick Irvine-Fortescue)
January 15, 2011, 05:23 PM
Sounds amazing , have fun
Garry
Garry
#357
Dopiaza / Re: Restaurant Lamb Dopiaza
January 12, 2011, 07:30 PM
when was this video taken mick?
#358
Lets Talk Curry / Re: Dealing with black cardamom (kala elachi)
January 12, 2011, 07:27 PM
Hi Stephen it was myself who blended the cinnamon stick in once cooked - was lovely
Garry
Garry
#359
Lets Talk Curry / Re: Which beer goes best with Curry?
January 07, 2011, 12:19 AM
At home it's budweisers for me but like a few of your when sitting in for a meal it's cobra or kingfisher pints on draught , not the bottles
#360
Madras / Re: Takeaway/Restaurant Madras - That special something
January 05, 2011, 12:32 PM
i would try adding a little bunjarra near the end of cooking - taste fab on its own and it might just get you where you want to be