Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => All Other Hints N Tips => Topic started by: JerryM on April 13, 2009, 09:20 AM
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u can't beat fresh pepper in a curry. for me it also has to be green.
trouble is they can be pricey if u can't buy by weight (asda are 72p ea for example with the same by wt at my local Asian store 40p)
we keep frozen sliced mixed peppers in the freezer for other cooking ie spag bol buying in 1kg bags for not a lot of money c/w fresh.
i often find i have base and most ingredients at hand with the exception of pepper. one night i reluctantly tried (instructed by the boss) the mixed pepper and was pleasantly surprised. we now use them pretty much as std.
well worth a try if only for the convenience.