Curry...!!

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Naans came out well - and I even managed to get a bit of caramelisation around the pan ;-)

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Decided our existing spices were probably getting a bit long in the tooth, so a trip to the Hatfield Rd to visit the Asian food stores - man those places are fantastic... I love seeing all the different types of unusual fruit and vegetables.

Anywhere there have fresh curry leaves?
 
I have 2 works bought from a chinese supermarket in China town Manchester, in 1989 one cost £3.50 the other, a bigger one, £5
and they are both much better than anything else I have used.
 
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Tonight it's chicken tikka dopiaza. The chicken marinade included some roast garlic puree which I made yesterday in the same pan as roast potatoes and lamb chops and lots of fresh mint off the allotment.
I've upped the chilli from a third to half teaspoon so it's a little spicy...this tastes absolutely spot on!
 
Well I listened carefully to all the suggestions about the pan and the technique - and today I did the British-Indian restaurant style Lamb Rogan Josh from 'the Curry Guy Bible'

O... M... G... what a difference! It sounds trite, but I really was blown away by this athumb.. thanks a million for all the advice

@TETB

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