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.


Messages - fishy

Pages: [1] 2 3 ... 11
1
Lets Talk Curry / Re: What Do You Want From Santa?
« on: December 27, 2013, 12:37 AM »
ive run outta alcohol

2
Lets Talk Curry / Re: Roast Chicken Vindaloo
« on: November 14, 2013, 11:14 PM »
Made this yesterday and we all really enjoyed, you cant beat a roast chicken, so juicy if cooked right and perfect with the spice gravy, defo make again. Thanks!

3
Cooking Equipment / Re: Are Tandoors Easily Repaired
« on: August 23, 2013, 10:49 PM »
Could you maybe buy a replacment clay pot for the model?, there is fire cement that could repair but not sure whether it would be food safe, maybe worth a reasearch.

?100 for a tandoor though I'd be tempted.

Good luck

4
Grow Your Own Spices and Herbs / Re: Chilli growing time!
« on: August 08, 2013, 09:48 PM »
Dorset naga

5
Grow Your Own Spices and Herbs / Re: Chilli growing time!
« on: August 08, 2013, 09:45 PM »
Dorset naga much better than last year due to using larger pots and keeping outdoors in the good sunshine, I have three plants and the one in the largest pot is doing by far the best, should get 50+ fruits hopefully. gunna be lovely in my vindi's

6
Curry Web Links / Rick steins India
« on: July 08, 2013, 06:51 PM »
Mondays 9pm, I know it's not bir but still a good watch

7
Lets Talk Curry / That BIR smell 24hrs later
« on: March 05, 2013, 10:33 PM »
When ever I cook a curry and throw the leftovers in the bin the next day or morning my kitchen smells like a takeaway, I go to the bin and smell (not taste) the leftovers, Its smells wonderfull that slightly acidic smell that makes my nostril hairs stand on end, the leftovers are almost dry and smells exactly like BIR.

Why is this?

My curries are tasty but missing that great taste iam after, Ive been cooking for 15 years now, happy with results sometimes but disappointed most.

Maybe I need to let my base sauce fester for a few days?

What you think guys

Fishy

8
Pictures of Your Curries / Re: Possibly my favourite CA dish so far!
« on: January 02, 2013, 11:54 PM »
Thanks for the tip CH, I will experiment.

I have tried phalls from several different resturants around here and they always have a slighty burnt powdery taste to them (not so much in the vindaloo's), I suppose it goes to show that they do burn the hell out of the spice

9
Curry Web Links / Re: Abdul Spice (Curry Craft book)
« on: January 02, 2013, 11:36 PM »
Hi Dalpuri

How do you rate this book amonst others?

Cheers

Fishy

10
Pictures of Your Curries / Re: Possibly my favourite CA dish so far!
« on: January 02, 2013, 12:08 AM »
I was told by a bangladeshi chef that when they cook vindaloo and phall they cook the dish longer which makes the dish hotter, they said by cooking chilli powder longer it adds more heat, not experimented with this myself yet

Pages: [1] 2 3 ... 11

  ©2024 Curry Recipes