Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Edwin Catflap

Pages: 1 [2] 3 4 ... 49
11
Thats a really good tip as mine get more gloopy towards the end of the batch

Thanks

12
Vegetable Curries / Re: Misty Ricardos Vegetable Staff Curry
« on: March 10, 2019, 09:49 AM »
His (Alex Wilkins) chicken staff curry is lovely! No base needed

13
WElcome back me old mucker! I

14
Madras / Westys aka Colin Grigsons Madras
« on: March 03, 2019, 03:41 PM »
Westy has kindly given the ok to post his Madras recipe from the other forum so here

15
British Indian Restaurant Recipe Requests / Re: Aloo Gobi
« on: March 03, 2019, 11:22 AM »

17
Pictures of Your Curries / Re: Friday Night Curry
« on: March 03, 2019, 09:53 AM »
That looks lush mate

18
Traditional Indian Recipes / Re: Simple Massur Dhal
« on: August 28, 2018, 07:49 PM »
I don

19
Madras / Re: JB's chicken madras
« on: August 12, 2018, 11:44 AM »
976bar,

i too would like to use this recipe as a control to compare tom puree - i'm thinking 1/2 tsp max for curry main dishes ie chicken madras.

i do kind of feel i've already tried this recipe "ingredients" over time but the leaving out of tom puree alltogether is not something i've tried. for plain curry sauce i remain an out and out user of Secret Santa's chilli sauce - this for me works really well c/w to BIR yet effectively contains quite a lot of tom puree in each portion.

the use and amount of tom puree must therefore be dish related as opposed to a std amount in all (which is what i've done in the past ie 1 tsp in all).

Jerry can you put a link up for secret Santa

20
hi Phil was it their own make?

Ed

Pages: 1 [2] 3 4 ... 49

  ©2024 Curry Recipes