At Curried Away we always used Balah or East End powder where available , and yep, it is very potent, you dont need much :
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
#52
Lets Talk Curry / Re: Julian's second book
March 02, 2014, 04:54 PM
Hi Rob
i wasn't aware there was one! i'll look into it mate, as i wasnt involved with the final edit, sorry. Thanks for the compliments. I have read few negatives, but that does not put me off. i am here to assist and help people any way i can in their own curry cooking journey
all the best, A
i wasn't aware there was one! i'll look into it mate, as i wasnt involved with the final edit, sorry. Thanks for the compliments. I have read few negatives, but that does not put me off. i am here to assist and help people any way i can in their own curry cooking journey
all the best, A
#54
Lets Talk Curry / Re: which cut of lamb?
March 02, 2014, 04:31 PM
Rule of thumb in restaurant cooking is boneless shoulder for pre-cooked curry lamb and leg for tikka