looks great! just going to start cooking the base for today 0400 am might have to have a curry for lunch and this may be it
best, Rich
best, Rich
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.
#971
Pictures of Your Curries / Re: CA's chicken ceylon with chicken tikka
October 12, 2011, 10:06 PM #972
Pictures of Your Curries / Re: Abdul's Dynamite Chicken
October 03, 2011, 10:57 PM
Fantastic looking grub that - like it
best, Rich
best, Rich
#973
Just Joined? Introduce Yourself / Re: just joined
October 02, 2011, 10:28 PM
HI pinos2007 welcome - looking forward to seeing some of your curries and pictures!
best, Rich
best, Rich
#974
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: CA's Curry Base (aka "gravy"/"sauce")
September 30, 2011, 11:25 PM
We use the roots , stalks and the leaves -
everyday use out here in Thailand the roots are smashed with a pestal and mortar in many dishes and the stalks and leaves are eaten just as they are - very good for health
In nearly all our curry dishes the coriander stalks and roots are liquidised and added as a tablespoon - it helps infuse the coriander into the dish
best, Rich
everyday use out here in Thailand the roots are smashed with a pestal and mortar in many dishes and the stalks and leaves are eaten just as they are - very good for health
In nearly all our curry dishes the coriander stalks and roots are liquidised and added as a tablespoon - it helps infuse the coriander into the dish
best, Rich
#975
Lets Talk Curry / Re: the hottest curry
September 28, 2011, 10:06 PM
Curryhell - i will give them a taste test later today! However we eat green chilies all the time out here just as they are.
We are lucky enough to dry the chilies in the sun and with drying there are always hundreds of seeds that come out - I take the seeds and slightly grind them in a pestal and mortar - add some of this to a dish for a real explosion in heat!!!
What i have noticed that some chili seeds are hotter than others but when all ground together - they're HOT
best, Rich
We are lucky enough to dry the chilies in the sun and with drying there are always hundreds of seeds that come out - I take the seeds and slightly grind them in a pestal and mortar - add some of this to a dish for a real explosion in heat!!!
What i have noticed that some chili seeds are hotter than others but when all ground together - they're HOT
best, Rich
#976
Lets Talk Curry / Re: the hottest curry
September 28, 2011, 02:17 PM
The actual seeds inside the chili are the hottest part - if you split open the chili and crush the seeds - its HOT!
I make most of my curries with chilies that i flatten with the back of the knife and just throw them in - leaving the seeds in makes them hotter
best, Rich
I make most of my curries with chilies that i flatten with the back of the knife and just throw them in - leaving the seeds in makes them hotter
best, Rich
#977
Lets Talk Curry / Re: BIR Curry Lessons
September 28, 2011, 11:11 AMQuote from: curryhell on September 28, 2011, 06:59 AMQuote from: loveitspicy on September 27, 2011, 11:45 PM
chriswg - The price sounds fantastic - wish i was there! as they say...
I know this is a question and those who pay would say bollocks - but what about posting a few findings when you are there - ie you have already mentioned little garlic (which is how i cook - 1 tsp) and a weaker base gravy
best, Rich
I'm sure we'd be only willing to share any nuggets of knowledge that we get - for a price of course ;D ;D ;D
Ha ha ha -
#978
Lets Talk Curry / Re: BIR Curry Lessons
September 27, 2011, 11:45 PM
chriswg - The price sounds fantastic - wish i was there! as they say...
I know this is a question and those who pay would say bollocks - but what about posting a few findings when you are there - ie you have already mentioned little garlic (which is how i cook - 1 tsp) and a weaker base gravy
best, Rich
I know this is a question and those who pay would say bollocks - but what about posting a few findings when you are there - ie you have already mentioned little garlic (which is how i cook - 1 tsp) and a weaker base gravy
best, Rich
#979
Traditional Indian Recipes / Re: Looking for a lamb marinade that has tamarind & sugar rubbed on meat
September 26, 2011, 11:05 AMQuote from: Jocklollipop on September 26, 2011, 04:48 AM
Thanks so much Rich, pretty sure this is what he's after.
One question please? Your recipe says "add four darkens", what does that mean please? ;D
sorry add flour darkens to a brown colour
#980
Just Joined? Introduce Yourself / Re: Posting messages as a new member?
September 26, 2011, 01:05 AMQuote from: curry cook novice on September 25, 2011, 08:13 PM
Love eating curries with a good kick,but am lacking knowlegde and experience to have a go myself so hoping for positive future now.You are the best website i have found and have been searching for a while.Happy cooking and bon appetite!!
Hello!
best, Rich