Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: littlechilie on January 10, 2016, 06:39 PM
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(http://www.curry-recipes.co.uk/imagehost/pics/2640fd87f68408dee9721138fb3a8a0f.jpg) (http://www.curry-recipes.co.uk/imagehost/#2640fd87f68408dee9721138fb3a8a0f.jpg)}
I chose not to use Bay leaf but add tomatoes at the end, Olive oil in place of the large amount of butter gee in the video works for me.
http://youtu.be/bL7x3wLsWtA
(http://www.curry-recipes.co.uk/imagehost/pics/e6842e88490810d678902f3e3604178b.jpg) (http://www.curry-recipes.co.uk/imagehost/#e6842e88490810d678902f3e3604178b.jpg)}
Simply good tasting healthy food to mop up with Naan.
LC.
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Looks very tasty lc, naan breads look excellent :)
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(http://www.curry-recipes.co.uk/imagehost/pics/2640fd87f68408dee9721138fb3a8a0f.jpg) (http://www.curry-recipes.co.uk/imagehost/#2640fd87f68408dee9721138fb3a8a0f.jpg)}
I chose not to use Bay leaf but add tomatoes at the end, Olive oil in place of the large amount of butter gee in the video works for me.
http://youtu.be/bL7x3wLsWtA
(http://www.curry-recipes.co.uk/imagehost/pics/e6842e88490810d678902f3e3604178b.jpg) (http://www.curry-recipes.co.uk/imagehost/#e6842e88490810d678902f3e3604178b.jpg)}
Simply good tasting healthy food to mop up with Naan.
LC.
what lentils are you using ?? and how did you cook them ??
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Nice, plain and simple LC
Theres two ways a Restaurant Chef would do this old favourite side dish.
A garlic tarka/bhagar at the beginning, like the Viceroy video
or the more common and traditional two pan method, with the tarka at the end.
I
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Hi Chewy, the tarka at the end is also a must for me, more garlic the better as I love that deep flavour ;)
Thanks for the recommended Panch Dhal link I will be checking it out very soon.
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Looks very nice lc.
I'm going to have to do some for lunch someday and the missus won't go near pulse based dishes :(
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Did you burn the garlic like he does in the video LC? I always thought this was a no no. Does it taste alright?
PS I realised watching this that the smell in a lot of restaurants, that I couldn't previously put my finger on is probably burnt garlic.
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Hi MM, yep get that garlic real brown if you want the smoky BIR flavour, just don't burn it as there is a big difference.
Like Chewy said its old school BIR, not many places have or take the time for such extravagance now due to speed and overbooking I guess.
I have been in only a few BIR that take the time to put a good tarka on some of there main dishes, it really stands out from the crowd.
Thanks.
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Cheers LC. I'll try browning it next time. :D