[ Return ] [ Entire Thread ] [ Last 50 posts ]
>> | No. 10896
10896
Morning, lads. |
>> | No. 10897
10897
I'd sample your sauce, IYKWIM. |
>> | No. 10898
10898
rtcyest.jpg The key to making any good curry is having a good curry paste. Making this for yourself can be quite tricky. |
>> | No. 10899
10899
>>10898 |
>> | No. 10900
10900
>>10898 |
>> | No. 10902
10902
>>10899 |
>> | No. 10903
10903
>>10899 |
>> | No. 10905
10905
>>10900 |
>> | No. 10906
10906
>>10902 |
>> | No. 10907
10907
Main steps of cooking a banging curry: |
>> | No. 10908
10908
>>10907 |
>> | No. 10909
10909
>>10899 |
>> | No. 10910
10910
A lot of people being massive twats ITT, not sure why, I just want them to stop. |
>> | No. 10911
10911
>>10906 |
>> | No. 10912
10912
>>10908 |
>> | No. 10913
10913
>>10908 |
>> | No. 10914
10914
>>10911 |
>> | No. 10915
10915
>>10914 |
>> | No. 10916
10916
I can't scan from the book. [x] Complain |
>> | No. 10917
10917
>>10915 |
>> | No. 10918
10918
>>10917 |
>> | No. 10919
10919
>>10910 |
>> | No. 10920
10920
>>10919 |
>> | No. 10921
10921
>>10920 |
>> | No. 11937
11937
Paneer_Cubes.jpg I bought some paneer because Lidls specials at the minute are Chinese/Indian food. What shall I do with it? I've never had it before but I'm imagining it's like Lancashire cheese. |
>> | No. 11938
11938
>>11937 |
>> | No. 11940
11940
>>11937 |
>> | No. 11941
11941
>>10911 |
>> | No. 11942
11942
x27WgZY.jpg OP I know it's been two years but if you're still around and would write up some instructions or method for the curry you mentioned I'd be most grateful - it sounds delicious. I'm a great fan of nutty veggie curries. Thanks to >>11937 for bumping this as well, I've got the idea for a Thai-ish peanut-and-coconut cream curry percolating in the back of my mind that I'm probably going to try tomorrow night, and I'll now be sure to fry my spices in the proper order and not let them get dry. |
>> | No. 11943
11943
>>11942 |
>> | No. 12042
12042
014902.jpg Are there any other soluble spices, other than pilau spice mix? Not sure which other ones would work effectively. |
>> | No. 12043
12043
>>12042 |
>> | No. 12044
12044
>>12042 |
>> | No. 12045
12045
>>12043 |
>> | No. 12046
12046
>>12044 |
>> | No. 12048
12048
>>12045 |
>> | No. 12049
12049
>>12046 |
>> | No. 12050
12050
>>12048 |
>> | No. 12051
12051
>>12048 |
>> | No. 12080
12080
Always keep in a bottle of oyster sauce |
>> | No. 12082
12082
juice.jpg Don't mess with Yorkshire. |
>> | No. 12083
12083
I use a saucepan, put an onion in with some oil and my spices followed by garlic. Then I'll add a load of water, put the main ingredient of my curry in, add tomato puree and some other bits, then let it simmer for 30 minutes. Is this good technique? |
>> | No. 12084
12084
>>12082 |
>> | No. 12309
12309
Can you lads recommend some samosa fillings? I've recently hit upon the idea that I can simply fry wheat wraps once I've made them airtight with a bit of flour-water glue. I've just made a batch of mashed potato, pea, dill, onion and cumin ones (idea stolen from Nadiya Hussain's TV show) and they were rather nice. |
>> | No. 12312
12312
>>12309 |
>> | No. 13686
13686
KTC_GINGER_MINCE_PASTE.jpg I use minced ginger paste. It's far more convenient than fresh ginger. |
>> | No. 13687
13687
>>13686 |
>> | No. 13688
13688
>>13686 |
>> | No. 13691
13691
>>13687 |
>> | No. 13692
13692
>>13691 |
>> | No. 13693
13693
>>13691 |
>> | No. 13696
13696
>>13693 |
>> | No. 13697
13697
nintchdbpict000376257311.jpg >>13696 |
>> | No. 13708
13708
Mushies.jpg Mushy pea curry might be the most disgusting thing I've read in some time. |
>> | No. 13709
13709
>>13708 Is that not just a dal, with all the possibilities and horrors that that can entail? |
>> | No. 13710
13710
>>13709 |
>> | No. 13739
13739
>>13710 |
[ Return ] [ Entire Thread ] [ Last 50 posts ]
Delete Post [] Password |