Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: Donald Brasco on September 09, 2019, 11:23 AM
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Hi
Does anyone have info on how to prepare tej patta for cooking? (so called
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I always fold them in several places so they crack the outer layer, and also break the bigger ones up..
Not sure where I read it from, but supposedly allows them to absorb more liquid and release more flavour
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Thanks Martin. I tend to rip mine into three or four pieces but they still emerge from a 1 hour cook shiny and green.
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I was just wondering if the leaves that you describe are curry leaves as before now I have fried curry leaves and they have turned a very dark green/black colour, obviously much smaller and a different shape to the Asian bay leaves. Just a thought!
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I would go along with Anita in terms of identification (probably curry leaves) and with the earlier posters in terms of tearing tej patta into pieces before cooking.
** Phil.
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DB
Post a photo of your Tej Patta and I