My wife and our friends reckon my method has merits. I mix roughly equal measures of SR and strong white flour (the sort you'd use in a breadmaker). Toss in some demerara sugar (to give texture to the outside) and some natural yoghurt. Also some fresh roughly chopped garlic if liked plus some fresh corriander. Mix some demerara sugar with warm water and dissolve and add easy blend yeast. Leave to rise in a warm place. When risen toss that into your flour mix and beat with a wooden spoon maybe adding water but not too much: it needs to be quite firm. Cover with a tea towel and leave for a couple of hours to rise in a warm place. When you're ready, roll out the mix into whatever shape you like but make sure they are not more than roughly 1/8" thick. Get a substantial non-stick frying pan and add butter. Then, as Delia would say, get it as hot as you dare, and when so, add the rolled out breads. Turn several times and brush with butter each time to keep them moist. You will know when they are ready to eat. Yum yum. I also have an excellent onion bhaji recipe if anyone's interested along with smack-on mixes for home-made spice blends which make a heck of a difference.I have tried naans but although they taste ok the texture isn't right...I gave up trying. I mostly make curry for me as I was continually making for others...
Have you got a reliable recipe .??
I've only had the sauce with noodles and some sautéed vegetables. It was really good. I wouldn't know what else to do with the sauce off the top of my head. I'll probably delve more into this thread for ideas.What dish are you aiming to make @DavidDetroit ?
The fish sauce was no picnic for me.The Shrimp paste smells disgusting but it doesn't taste like that and brings a really authentic flavour.
When I was living down in that neck of the woods Bath was the go-to destination for curry :-)My wife and I went to Bath for Saturday into Sunday. Very pleasant it was too. For dinner we ended up at this place
Let Indian Temptation Restaurant Team take you on a journey of infusion, innovation and illicit flavours through their extensive Northern and Southern Indian menu, with an unexpected nod to British favourites. Indian Temptation allows everyone to explore the world’s most popular cuisine. From...indiantemptation.com
Fully vegetarian - not a problem for us, both daughters and other family members are veggies so we eat lots of meat free meals (though if anyone gets between me and my bacon sandwich there may be repercussions).
I had a Dahi Puri - a cold fried thin skin filled with potato and veg - absolutely devine, followed by a rich chickpea curry which I intend to try to reproduce.
The Boss had samosas - pastry case and quite spicy which meant I got to help and a lentil dahl. The manager recommended lemon rice with both which was perfect.
She had a home made orange, ginger and carrot juice and I had a beer. £42 all together. Excellent value and top quality.