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I do believe we actually had one SS. Maybe even more than one over the years.Some tough rubbery marinated chicken pieces, off the bone, done in the tandoor (or under the grill on skewers) anybody?
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. ~~~~In Romain's (note no e ) defence he is running a blog that could be read by people who get short of breath so he is probably keeping them in mind, also you can have far to much Grammarmasala in a recipe you know
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.
I have been to Goa three times and just got back from Candolim, Goa yesterday. I was able to get 3 recipes from the restaurants who were only to happy to help. I will try them out over the next week.Sam