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Paul
Paul
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#82
Lets Talk Curry / Re: I got a eff load of chilies
November 08, 2011, 09:21 PM
just chuck the whole bag of them in the freezer as they are completely intact and simply use directly from the freezer as required, the long thin ones will defrost in 5 mins, then chop and deseed.
Ive been doing it that way for years
Ive been doing it that way for years
#83
Jalfrezi / Re: CA's Chicken Jalfrezi
November 08, 2011, 09:09 PM
Hi CA
yeah, I prefer and do fry my spice mix in oil too, but as I said earlier, if there is going to be a fair amount of dry spices involved, I add ONLY the tandoori mix to the tomatoe paste to avoid drying out the pan.
But I think now your method of using extra oil and removing excess after cooking would be a better method.
I shall give it a go next time round.
Cheers
yeah, I prefer and do fry my spice mix in oil too, but as I said earlier, if there is going to be a fair amount of dry spices involved, I add ONLY the tandoori mix to the tomatoe paste to avoid drying out the pan.
But I think now your method of using extra oil and removing excess after cooking would be a better method.
I shall give it a go next time round.
Cheers
#84
Jalfrezi / Re: CA's Chicken Jalfrezi
November 08, 2011, 02:09 AM
QUOTE
I simply add it with the other powdered spices. I don't really see the point of adding it (and it alone) to the tomato puree. Sounds like something from the "Undercover Curry" cookbook to me?
Quite right CA, an UndercoVer suggestIon, which actually is ok to me as too many dry spices hitting the pan have a tendency to absorb/overload all juices/ oil present in the pan at that critical stage, quickly leading to an undercook of the dry spices in an effort to avoid sticking/burning.
What do you think?
I simply add it with the other powdered spices. I don't really see the point of adding it (and it alone) to the tomato puree. Sounds like something from the "Undercover Curry" cookbook to me?
Quite right CA, an UndercoVer suggestIon, which actually is ok to me as too many dry spices hitting the pan have a tendency to absorb/overload all juices/ oil present in the pan at that critical stage, quickly leading to an undercook of the dry spices in an effort to avoid sticking/burning.
What do you think?
#85
Curry Base Chat / Re: Base Sauce Theory
November 07, 2011, 05:48 PM
Yeah, I do this all of the time too, works a treat.
I just add it directly into the curry with no precooking and always end up with tender juicy chicken tikka
I just add it directly into the curry with no precooking and always end up with tender juicy chicken tikka
#86
Jalfrezi / Re: CA's Chicken Jalfrezi
November 06, 2011, 10:16 PM
CA
Ive been using your recipe to spec for some time now, and its a great one, top of the class mate.
Recently I have made just one adjustment to it, which to my taste anyway, is a bonus.
That change is the addition of a rounded teaspoon of Rajah Tandoori Masala powder to the tomato paste/water mixture.
Cheers
Paul
Ive been using your recipe to spec for some time now, and its a great one, top of the class mate.
Recently I have made just one adjustment to it, which to my taste anyway, is a bonus.
That change is the addition of a rounded teaspoon of Rajah Tandoori Masala powder to the tomato paste/water mixture.
Cheers
Paul
#87
Just Joined? Introduce Yourself / Re: Hello from the Isle of Man
November 02, 2011, 11:57 PM
Hi Stu and welcome.
Paul
Paul
#88
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Site newbies Holy grail (ta / bir) experience with question
November 02, 2011, 11:55 PM
Hi Whandsy & welcome
Paul
Paul
#89
Just Joined? Introduce Yourself / Re: Hello from me
November 02, 2011, 11:50 PM
Hi Whandsy & welcome
Paul
Paul
#90
Just Joined? Introduce Yourself / Re: New here, looking forward to contributing!
November 02, 2011, 11:49 PM
Hi Spicy, welcome to cr0
Paul
Paul