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Author Topic: Takeaway Bhuna Recipe  (Read 17913 times)

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Offline 976bar

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Re: Takeaway Bhuna Recipe
« Reply #20 on: October 16, 2010, 08:40 AM »
I also made this recipe last week using the slow cooker as I used beef. I also found it a little bland and had to add to it to bring it up to spec.

Still a very nice dish though :)

Offline wakeup

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Re: Takeaway Bhuna Recipe
« Reply #21 on: June 19, 2011, 07:00 PM »
a quarter pint of oil . is this correct it seems a lot of oil?


Offline RivalSavage

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Re: Takeaway Bhuna Recipe
« Reply #22 on: July 22, 2011, 06:26 PM »
Yes a quarter pint. When it rises to the surface after cooking, spoon it off and use again, like the BIR's do. I have cooked this for over 25 years and the generous use of the oil is the key. It never is the same without it. Incidentally one of the criticisms was too tomatoey and I cooked three this week with half the amount of tinned tomatoes and would say it improves the taste.

Online Peripatetic Phil

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Re: Takeaway Bhuna Recipe
« Reply #23 on: July 22, 2011, 06:32 PM »
Yes a quarter pint. When it rises to the surface after cooking, spoon it off and use again, like the BIR's do. I have cooked this for over 25 years and the generous use of the oil is the key. It never is the same without it
I agree.  Cook in an excess, and spoon off afterwards.  If you cook in too little, the spices just don't release the right flavour (remember how awful British curries used to taste).

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