Tonight it's lamb kofta Ceylon....and today I've done the Christmas cake!
Curry...!!
- Thread starter Clint
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Tonight it's lamb kofta Ceylon....and today I've done the Christmas cake!
late to reply on this.
I like Tapatio brand to a moderate degree, same with Tabasco. Sometimes they hit the spot for something I'm eating.
Hot sauces here are kind of like hoppy beers--people going crazy for them.
There are tons of choices even at the regular grocery store. When my head starts sweating from the spice, that's too much for me.
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Hanglow
Landlord.
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Last nights veggie curry made on the fly. I made quite a bit so didn't bother with any sides, just added a knob of butter when serving. Delish
Cauliflower
Spinach
Peas
Diced carrot
Onion
Ginger
Tomatoes
Toor dal
Spices
Kashmiri chillies
Coriander
Black cumin
Cassia bark
Green cardamom
Turmeric
Garam masala
Nigella seeds
Salt and pepper
Cauliflower
Spinach
Peas
Diced carrot
Onion
Ginger
Tomatoes
Toor dal
Spices
Kashmiri chillies
Coriander
Black cumin
Cassia bark
Green cardamom
Turmeric
Garam masala
Nigella seeds
Salt and pepper
Prep for tonight...lamb tikka. Note my tandoori brick!!
Looks delicious; you should be able to inflate a Zeppelin today.Last nights veggie curry made on the fly. I made quite a bit so didn't bother with any sides, just added a knob of butter when serving. Delish
Cauliflower
Spinach
Peas
Diced carrot
Onion
Ginger
Tomatoes
Toor dal
Spices
Kashmiri chillies
Coriander
Black cumin
Cassia bark
Green cardamom
Turmeric
Garam masala
Nigella seeds
Salt and pepper
OMG - how have I only just seen this thread?
Blind drunk..?
lupinehorror
Landlord.
my take on a vindaloo (the spices at least)
turmeric - 1 teaspoon
cinnamon - 1 teaspoon
garlic powder - 1 tablespoon
mustard seeds - 1 teaspoon - ground
coriander - 1 teaspoon
cumin - 1/2 teaspoon
ginger - 1 teaspoon - ground
cayenne - 1 tablespoon
cardamom - 1/2 teaspoon
cloves - 1/2 teaspoon - ground
black pepper - 1 teaspoon - ground
sea salt - 1 teaspoon - ground
turmeric - 1 teaspoon
cinnamon - 1 teaspoon
garlic powder - 1 tablespoon
mustard seeds - 1 teaspoon - ground
coriander - 1 teaspoon
cumin - 1/2 teaspoon
ginger - 1 teaspoon - ground
cayenne - 1 tablespoon
cardamom - 1/2 teaspoon
cloves - 1/2 teaspoon - ground
black pepper - 1 teaspoon - ground
sea salt - 1 teaspoon - ground
Interesting use of the cinnamon and ground ginger...
Another batch of base gravy...I shall use some later... probably!
Is there one ingredient that every curry has to have? When I was at sea I remember watching the Bhandaris crushing spices out on the aft mooring deck near their accommodation. These were then fried. We had Indian deck crew and Pakistani engine crew, so there were two Bhandaris. These guys made samosas that were the best I have ever tasted.
lupinehorror
Landlord.
i'd go with
garam masala
coriander
chili powder
turmeric
cumin
mustard seeds
as the basics and build on them depending on what was being made.
Cheshire Cat
Landlord.
Cumin
lupinehorror
Landlord.
fair enough.
Cheshire Cat
Landlord.
Clint
How long do you marinate the brick so that its tender
I use Dan Toombs recipes for this. Bit of faff every couple of months but saves time when cooking.
I’ve also done my own tandoori meat and added that to my curries. Makes a big difference!
It get 3 minutes on low...then it sails through the neighbors kitchen window effortlessly!
