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Messages - Garabi Army

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1
JB, thanks’ for this base recipe, absolutely spot on. I had my doubts, especially on the chef spoon measurements (I always thought a chef spoon was 3 tablespoons  ???) but I stuck with it. I used 6 medium garlic cloves for the tarka (I think you need to be brave to get the garlic to just the right colour before it burns).  No cabbage?!!  :o (I'm not disappointed)
I made the base at the weekend but it wasn't until today I made a curry with it. I knocked up CT's madras (with prawns); I was blown away mate.  I don't want to go over the top but it took me back to the late 70's, the flavours coming through were amazing. The garlic tarka plays a big part but also the inclusion of coconut. 
I'm convinced this is more about regional tastes, I'm originally from SE London and this is how I remember curries.
Of course, my eureka moment could be because ‘I had a blinder on the night’ but I usually knock up a decent curry. This base is definitely a keeper.
Many thanks,
Ken  :)

2
Lets Talk Curry / Re: Basmati
« on: August 13, 2014, 10:46 PM »
Recently I've been using Sainsbury's basmati, cheaper than Tilda and just as good (it could possibly be the same!) But for me,  a decent naan bread or chapatti's go much better with a curry  :)

3
Lets Talk Curry / Re: Fake Kashmiri chillis
« on: August 09, 2014, 01:44 PM »
Never mind all that Ken, spill the beans about the h4ppychris visit  :)

regards
ELW

 Yes Ken come on spill those beans  :)

 ... no beans involved MA  ;)  ... anyway you fellas are doing great on your own  8)

4
Lets Talk Curry / Re: Fake Kashmiri chillis
« on: August 08, 2014, 10:16 PM »
Interestingly I am reading '50 Great Curries of India' by Camellia Panjabi, she refers to the Kashmiri chillies we buy as 'so called Kashmiri chillies'. She explains;  '... when I tried to trace the origin of the Kashmiri chilli in the wholesale chilli markets in India, I found that Kashmir itself did not export the quantities of Kashmiri chillies being sold everywhere, and a similar variety was being cultivated in northern Karnataka, the region east of Goa, and in Andhra, and was widely sold all over India as Kashmiri chilli!'
Apparently the true Kashmiri chilli is not as long as the ones we buy, but I don't think there is any need for concern as I doubt if any of us could tell the difference in a taste test.
By the way, if you enjoy Indian home style cooking I would highly recommend this book.

Cheers,
Ken

5
Lets Talk Curry / Re: Serendipity
« on: July 21, 2014, 10:45 PM »
Fantastic opportunity, hope it happens for you. Camellia Panjabi's '50 Great Curries Of India' is a classic; I'm very envious  :)

Cheers,
Ken

6
Curry Videos / Re: Undercover Curry Demo/Promo Videos
« on: April 14, 2014, 09:02 AM »
Well said Geezah and others.


+1

7
Lets Talk Curry / Re: Authentic pork vindaloo
« on: March 28, 2014, 09:02 PM »
Looks promising Adey  :)  I've made Madhur Jaffrey's pork vindaloo from the 'Curry Nation' TV series; it turned out pretty good.

Bengali Bob, yours look the dogs nads, very nice indeed  :D

Cheers,
Ken

8
Lets Talk Curry / Re: 7 Week BIR Course - What would you include?
« on: March 16, 2014, 10:00 PM »
Hi Jerry, how do you save YouTube videos onto your iPod?

use something like freemake video downloader to download them, and freemake video converter to convert to mp4 where necessary.  both are free.

I use Firefox with Download Helper installed, it's free. Really easy to use :o)

Cheers,
Ken

9
Lets Talk Curry / Re: Curried Aways Lamb/Chicken staff curry
« on: March 10, 2014, 10:29 PM »
I reckon if you can't get a decent curry from this recipe then you ain't much of a cook. All the ingredients are here, why shouldn't you make it work?  ???

Cheers,
Ken

10
Curry Base Chat / Re: Gram Flour in the Garabi
« on: February 24, 2014, 09:04 PM »
Red Herring tikka madras .... bring it on  :)

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