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.


Topics - King Prawn

Pages: [1]
1
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Green Massala Paste
« on: February 15, 2007, 09:14 PM »
Hi all,

Anyone have a good source for this (not Ferns) or a recipe for making it at home?

KP(V)

2
Trainee Chefs / Beginners Questions / Should I add water to my curry?
« on: January 28, 2007, 12:58 PM »
Hi all,

Just wondering what your thoughts are about adding water to a curry. When I was last in a BIR the chef said that you should never add water after the spices go into the dish. Yet I am sure that before that I was told the opposite!

Any ideas on this and why it may/ may not be important to the final curry?

KP(V)

3
Spices / Celery Seeds???
« on: January 24, 2007, 09:10 PM »
Anyone got these?

I have been searching to do Andys curry recipes, but can't find them anywhere.

I tried Asda, then 4 small 'asian' shops and 4 'bangladeshi' shops and finally the 'Indian' cash and carry - but nobody seems to have them.  :(

KP(V)

4
Lets Talk Curry / Tumeric Stain Removal
« on: January 02, 2007, 07:48 PM »
Hi all,

Today I knocked over some tumeric and quite a bit fell on the kitchen floor. Does anybody know how to remove the stain that this has left? I used a spray cleaner to get the worst of it off but it is still very noticeable (memo to self - get a yellowish orange floor in the kitchen of the next house).

KP(V) :-[ :( ???

5
Lets Talk Curry / Nuts !!!!
« on: December 30, 2006, 05:52 PM »
Hi all,

Just wondering how many of you use nuts (either whole or in a paste) in your curries. One restaurant chef many years ago said that this might be what was missing from home cooked curries. It seems that there are 4 nut types that are used this way, cashew, almond, pistachio and peanuts.
Anyone tried this and if so what results did you get? I tried it a few times but to be honest I didn't really notice much difference in the flavour, more in the texture.

KP(V)

6
Just Joined? Introduce Yourself / Brilliant
« on: December 01, 2006, 07:18 PM »
Hi all,

Just to say hi and a BIG thank you to all of you who have spent the time to post what you have learned (and in some detail too!). Also to those who have posted the scanned images - very informative.

I am a curryholic and really enjoy it! - I grow my own chillies (many varieties including the hottest in the world, the renouned Naga!) and tomatoes and garlic. I also grow kaffir limes and lemon grass as I partake in the odd thai dish as well!

There really is nothing better in my opinion than to spend one of the typical cold, damp and windy evenings here in the UK with a few beers and a nice KPr (V).

About a year ago I spent 2 hours in the kitchen at my favourite BIR and picked up a few tips which I will pass on when I have more time (likely nearer to Christmas).

Just a few thoughts to start with.....

1.How do you all prepare your onions. I think this is VERY important to the taste and the smell of a dish. My 'old' local in London used to stink the whole block out when making whatever it was that smelt so strong. THey did it in the morning and it was the same smell/taste that was in thier dishes.

2. Do you use eggs in your nan bread dough?

3. Anyone managed to get their sauce to the 'saliva sucking' stage? (You know this if you have experienced it, one mouthful and the saliva glands in you top lip feel like they are being sucked out by an invisible force javascript:void(0);
Shocked

Gotta go now, but hopefully will be around here again often.

KPr

Pages: [1]

  ©2024 Curry Recipes