Quote from: Curry King on April 25, 2005, 03:12 PMI dont think browning the garlic and ginger makes that much of a difference either
Yep im fairly sure over cooking isn't neccessary, after not doing it for a while I dont think browning it just right makes a noticeable improvement to the finished taste.? I usualy fry it on its own over a medium heat for about a minute before adding the tom puree.
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#771
Vindaloo / Re: Restaurant gravy and vindaloo
April 25, 2005, 08:21 PM #772
Lets Talk Curry / Re: Pat Chapman books
April 24, 2005, 07:26 PM
Also, does anyone have "Vindaloos and Other Hot Curries", could they post the curry gravy recipe
cheers
cheers
#773
Spices / Re: chillies
April 23, 2005, 08:41 AM
Sonuds interesting, could be the first meet up of this forum!
#774
Lets Talk Curry / Pat Chapman books
April 22, 2005, 02:01 PM
Can anyone tell me if Pat's 'Balti Curry Cookbook' is just a reprint of 'Balti Bible' ?
#775
Lets Talk Curry / Re: Recipe Information
April 21, 2005, 09:24 PM
I must confess that I have stopped measuring when I make a BIR curry now however if I ever post a recipe then my measurements are always as follows:
TSP - 5ml, this is a level teaspoon unless stated
TBSP - 15ml, again level unless stated.
I dont use it but I believe a desert spoon is 10ML and a rounded desert spoon is probably a level TBSP
Blondie, I dont think CK was laughing up his sleave, just passing on an observation, chill
cheers
TSP - 5ml, this is a level teaspoon unless stated
TBSP - 15ml, again level unless stated.
I dont use it but I believe a desert spoon is 10ML and a rounded desert spoon is probably a level TBSP
Blondie, I dont think CK was laughing up his sleave, just passing on an observation, chill
cheers
#776
Lets Talk Curry / Re: AT WHAT POINT ARE WE NOW ?
April 21, 2005, 01:11 PM
I would say Petes gravy as above, but Bruce Edwards from curry house cookery is not bad either (havnt tried too many others to be honest)
My Dhansak is the closest I have got so far and to me its perfect and has the taste https://curry-recipes.co.uk/curry/index.php?topic=229.0, secret is make it early and leave it!
My Dhansak is the closest I have got so far and to me its perfect and has the taste https://curry-recipes.co.uk/curry/index.php?topic=229.0, secret is make it early and leave it!
#777
Dansak / Re: Dhansak
April 21, 2005, 01:09 PM
Cool! its a good recipe if your low on curry gravy as it only uses half the amount. I think you are right the lemon juice is more accurate but I must admit I like to see lemon wedges in my curries ;D
#779
Lets Talk Curry / Re: It's Greek to me... And Indian
April 19, 2005, 08:28 PM
Its not quite right and he has adapated some things for home cooking (no pre cooked mince in the keema for example) but he is replying quite quickly with many recipes not in Kris book
#780
Lets Talk Curry / Re: It's Greek to me... And Indian
April 19, 2005, 08:00 PM
Superb, very interesting thread. I note he marinades chicken tikka for 1-4 days.
Just ready through the lot, he obviously knows what he is on about, some of the recipes I think are a bit odd but that is probably just down to regional variation.
His base only has turmeric and paprika for spices, I like my bases a bit spicier? ;D And you are right, its very kris dhillon
Just ready through the lot, he obviously knows what he is on about, some of the recipes I think are a bit odd but that is probably just down to regional variation.
His base only has turmeric and paprika for spices, I like my bases a bit spicier? ;D And you are right, its very kris dhillon