Hi BAJ, personally I leave green cardamom seeds in as for the larger whole spices I take them out prior to serving with the exclusion of rice if they have been used to flavour the rice, I tend to leave them on top of the rice as a dressing where it

Know that one lol, very apt

Quote from: Peripatetic Phil on April 18, 2019, 11:51 AM
That is the one; definitely worth a try IMHO.  P.S.  I have just discovered (twice in rapid succession) that it is a two-day curry. The consumer may well experience the same chilli burn all over again the next day, but sadly not in the mouth ...

** Phil.

Before posting descriptions like this please consider us poor mortals who have a vivid imagination ;D

Quote from: bolinao on April 17, 2019, 07:59 PM


I actually did this  a few weeks back for my son birthday, had about 15 rellies over , spent all day Saturday cooking curries for the Sunday birthday party, the only thing I cooked on Sunday was the pre-prepared naans, they are better cooked just before serving imho.

Ive got a rel curry fest this Sat, (9 adults) im going to cook the mains the day before (CTM) with a hot one for me, i will also do the poppadoms the day before, half cook the onion Bahji's to finish on the day and also cook the rice just before serving.

Quote from: livo on April 17, 2019, 02:18 AMWhen ever we plan an Indian banquet I always try to cook the dishes the previous day for that reason, as well as taking the pressure off the day.

As much as i enjoy cooking a curry I do the same as you do, eating it is , more enjoyable when you haven't been tied up all day in front of the cooker, its that time when you wish you had two microwaves lol.

I use Adey Paynes base its in about 3 0r 4 parts on youtube, i dont know if was his creation or handed down to him but i think its a good base.

Hi DD, welcome to you and may i say thats a cool first post, I think layers of taste are great in a base gravy with regard to tomatoes i cook em until they bubble like volcanoes and separate from the oil, as a learning curve i also remember adding more base to that couldron that  wasnt heated, makes me cringe now but we all have to learn , being here is a great way to do that.

Quote from: livo on April 16, 2019, 08:20 AM
They do. It is a well discussed point.  Or at least we imagine that they do.

Like 70's curries tasting better, we imagined they did lol

No need to withdraw it JF, i think its one of those things that has a plethora of reasons as to why flavours do increase / taste better or do not.
Maybe because you cooked it one day your nose and head is full of the smells of the cook and you dont appreciate it as much as you do by eating it the following day, it could be discussed and chewed over until the cows come home.

As for your myth about swans

Swan reveals bone-breaking technique
3rd May 2012
BRITAIN

Quote from: jalfreziT on April 14, 2019, 09:31 AM
Yes.

But it is wise to cool it as quite as possible, and get it in the freezer.

When reheating, aim for 70