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Talk About Anything Other Than Curry / On writing style ...
« on: January 23, 2020, 11:21 AM »
If you don't have the freezer space or just don't want to make a big batch of base there's a way that comes close to restaurant style. IMO it will get you 80 percent of the way there and you can make it one curry at a time.

You can check it out here.

Swap the chicken for paneer in  this recipe and you'll have a pretty good saag paneer.

Hope you find something that works for you. Ultimately, if you get into BIR you'll wind up finding a way to make a big batch of curry base. It's a rabbit hole I've fallen down certainly.

Excellent blog Romaine. Just FYI, you have permission to use more than an average of five words per sentence And there is more punctuation available than just a full-stop.  :smile2: ~~~~

Vegetable Curries / Garlic Chilli Beans
« on: November 01, 2019, 05:44 PM »
Know ye of such a thing? My local has just started doing it as a starter, and it contains "some of my favourite things". Yes, garlic and chilli :)

I know there's a Chinese dish involving garlic, chilli and green beans; I don't know why, but I'm assuming that this dish is with pulse beans (haricot e,g.). Thoughts?

Lets Talk Curry / Equipment
« on: September 26, 2019, 10:15 AM »
Do we have a section on this? Mayhap I'm blind and can't see it. Burners, LPG etc in particular. But I imagine it would even include things like chefs spoons, etc., which there has certainly been a lot of motion about!

Talk About Anything Other Than Curry / Chicken bite things
« on: September 26, 2019, 10:13 AM »
That video of Boaby's, the chow mein, chicken bits from Mozzas and then the curry reminded me of a time where I used a small box of KFC popcorn chicken to a chow mein and, actually, it was ****** brilliant. A really original 'new' taste to it, a twist if you will.

The question is, though: how well does that kind of thing--KFC in general, their boneless chicken particularly--freeze?  It would be handy to have a small stock ready to chuck into a dish at short notice.

Never tried it in a curry: was slightly put off by the (strong?) possibility of the sauce making the breadcrumb coating disappear leaving just small moody chicken pieces! :D

Lets Talk Curry / Aubergine (eggplant) paste
« on: September 15, 2019, 02:55 PM »

Caldine paste:

1 green pepper,  roasted in oven then deseeded.
8 tbsp fresh coriander, finely chopped
5 tbsp coconut block.
2 cloves.
8 green finger chilies (or to taste)
1 heap tsp roast coriander seed
1 tsp cumin.
6 garlic cloves.

Blend / mix.

Pictures of Your Curries / John Peel special; mushroom bhaji
« on: November 05, 2016, 01:14 PM »

Lets Talk Curry / .
« on: September 25, 2014, 02:31 PM »

Cooking Equipment / "Know your knives"
« on: September 25, 2014, 07:41 AM »

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