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Obviously one for an up market establishment Phil . Before the comments start maybe the critics should try it first eh?? :
Quote from: curryhell on September 09, 2012, 01:40 AMObviously one for an up market establishment Phil . Before the comments start maybe the critics should try it first eh?? :I was actually referring to what a concise and well put together posting.Unfortunately this is out of my league at the minute but like many of the recipes on here it is one that I would like to get around to at some point.I'm sure some of the more experienced people will be able to give criticism to the recipe constructive or not!
My apologies for jumping the gun CH.
You couldn't tease us with a few pics Phil
The base is modified KD1 : 2 3/4 pints chicken stock, 2lb onions, 1 orange pepper, 2oz ginger, 2oz garlic, 1/2 oz fresh turmeric, 1 teaspoon sea salt. Cut onions in half, pepper in quarters, blend garlic, ginger and turmeric with 1/2 pint stock, bring to boil in pressure cooker, reduce heat to just maintain pressure, cook until onions soft (maybe 1H30). Liquidise for at least two minutesAdded :Liquidise one can of peeled plum tomatoes for at least two minutesPut four tablespoons of oil into a saucepanAdd one teaspoon of paprikaHeat gently until bubbles can be seen coming offAdd the liquidised peeled plum tomatoes and the onion/garlic/ginger/pepper baseBring to the boil, then simmer gently for about half an hourPass through sieve or mouli (mainly because fibrous nature of fresh turmeric).