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j.w
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I think ghee is the difference.
just been talking about this in the orifice. chicken tikka from the indian the other night was awesome. i wanna make just like that at home and eat it 5 nights out of 7.
you missed out the raisins!!!! honestly that sounds like the crap curries me mam used to make in the 70s sorry lolFry onions. Turn down the heat and add any other veg. Chuck in some flower and tomato puree. Splash on the meat stock. Chuck in curry powder, salt, pepper, paprika and nay spice you can get a hold of. Throw the meat on and give a little stir now and then over the next 40 or so minutes.
tulips?Fry onions. Turn down the heat and add any other veg. Chuck in some flower and tomato puree. Splash on the meat stock. Chuck in curry powder, salt, pepper, paprika and nay spice you can get a hold of. Throw the meat on and give a little stir now and then over the next 40 or so minutes.
And shit loads of salt and sugar.
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If he wanted Chinese he'd have asked for a sweet n sour recipe. They do shit curries!Logon or register to see this image
Also Asafoetida is a game changer, chuck a pinch in everything.
I have the curry secret as a PDF if anyone wants it.If he wanted Chinese he'd have asked for a sweet n sour recipe. They do shit curries!
OP, you want this...
Google BIR curry base and onion paste. Use only warmed whole spices ground freshly and a really good quality tinned tomato or passata. Also add a little concentrated stock too.I like to think of myself as someone that can cook, really well actually. Don't know why, I just get it.
However, there is one thing I don't ''get''. Homemade curries. for some reason, can't do them. Follow the recipes to the letter and they normally turn out to be just alright! Where as I read on here how nice everyone does one and I am jealous. I love a good curry.
Are there any fool proof recipes out there that people swear by or any hints or tips? I just think fuck it and buy them fromt the take away. However, as I don't eat alot of takeaways i end up having them few and far between.
Give me your guidance! Ta
Aye, please, that'd be spot on. Pm you with email address?I have the curry secret as a PDF if anyone wants it.
I folowed the tips you gave me several years ago and now make a cracking curry.Google BIR curry base and onion paste. Use only warmed whole spices ground freshly and a really good quality tinned tomato or passata. Also add a little concentrated stock too.