Hi Anna,
Welcome to the forum
Welcome to the forum
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.
#72
Lets Talk Curry / Re: blended or not blended tomatos
March 18, 2009, 03:02 PM
Hi Nutty,
I would go with tomato puree although if I am making a madras or vindaloo I will add a couple of spoons of blended tin toms.
I would go with tomato puree although if I am making a madras or vindaloo I will add a couple of spoons of blended tin toms.
#73
Just Joined? Introduce Yourself / Re: Hi from a newbie
March 10, 2009, 09:30 PM
Welcome to the forum, let us know how you get on and any questions just ask 
#74
Lets Talk Curry / Re: How much Oil ?
March 10, 2009, 09:28 PM
I often make for 3 and the same thing has happened to me on occasion, I usualy have my base simmering away on a low heat next to the pan so scoop some oil from that to add if needed.
I used to be the same, curry every night for a while but I had to cut back as I was sweating the stuff :-X
Quote from: Derek Dansak on March 09, 2009, 10:48 AMhow unhealthy is veg oil in this quantity? i would be interested to know as i am doing this 5 times a week !! no wonder the wasteline is growing
I used to be the same, curry every night for a while but I had to cut back as I was sweating the stuff :-X
#75
Just Joined? Introduce Yourself / Re: Hi
March 09, 2009, 02:31 PM
Welcome to the forum madmart69
#76
Bhuna / Re: Curry Kings Lamb Bhuna
March 04, 2009, 12:31 PM
Only just seen this as I am in the midst of moving house, again :
Looks fantastic how did it compare to your local?
Looks fantastic how did it compare to your local?
#77
Lets Talk Curry / Re: Using green chilies for that special flavour
March 04, 2009, 12:29 PM
Interesting post but I don't think the answer lies with fresh chilli's, like others I have had demo's\seen chef's make my curry and green chilli's have never come up. I do agree with you on the obsession side of things though, I gave up worrying whether my curry's were 100% correct a while ago, now I just enjoy making and eating them. I know they are good and better than a lot of restaurants locally to me and that's all that matters
#78
Lets Talk Curry / Re: Missing BIR colour in my curry
February 25, 2009, 07:02 PM
For sweet and sour I just use lemon juice and sugar to taste. Not sure why you are not getting the colour right, what colour is your base when it is finished after blending, regardless of the recipe mine always comes out a yellow colour?
#79
Lets Talk Curry / Re: east takeaway web cam
February 16, 2009, 11:24 AM
Worcester sauce has come up before, I think it was as far back as the in2curry days!
#80
Vindaloo / Re: Restaurant gravy and vindaloo
February 04, 2009, 04:52 PM
Hi Mikehatyai,
This was a while ago and the ladle I used to have was rather small. I tend to cook by sight so would say you know what a BIR vindaloo looks like thats the amount of sauce you should aim for. Should be enough to serve two and I would try not to make it in large batches unless your are going to make them separately, curry's like CTM I find are OK to double up on, not so with a vindaloo\madras.
Cheers
cK
This was a while ago and the ladle I used to have was rather small. I tend to cook by sight so would say you know what a BIR vindaloo looks like thats the amount of sauce you should aim for. Should be enough to serve two and I would try not to make it in large batches unless your are going to make them separately, curry's like CTM I find are OK to double up on, not so with a vindaloo\madras.
Cheers
cK