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On technique I'm sure the ovens not right. I've tried hot fry but did not like and now cooking on kitchen hob 1 kw. I then transfer to pre heated balti dish (heavy cast iron). Not perfected yet was pre heating to 300C but hit and miss burning. Thanks to maillard now thinking 200C but continue with the heat on. This condenses the sauce very much and caramelises around the edge. I can't decide if stirring is good idea.It's all good stuff even though we don't know enough we are defo moving in right direction.Might have to drop no 3 madras and vindaloo. A curry in karahi just calls me.
Have to say I am surprised and somewhat disappointed that my lovely Lacha paratha has been overlooked. ;D However, onwards, tonight I'll be serving naan with the King karahi (madras strength). Proper. Side serving of chopped fresh green chilli. Ice-cold Cobra too. Yum!Rob