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Messages - redman1212

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21
Hi - we quite often have mushrooms with our curries, chicken and mushroom madras etc. Can anyone point me in the direction of a recipe to precook them, (or offer a suggestion). In restaurant dishes mushrooms seem to have certain texture which I cannot emulate, cooked, but not rubbery and still firm. I find that mushrooms chuck out quite a lot of water when first cooked, which can alter the sauce and some time to boil off. Lots of recipes here include mushrooms, so I wondered how others cooked with them in curries.

Thanks

RM

22
Lets Talk Curry / Re: Stack O'18 keeping my hand in
« on: November 23, 2016, 11:23 AM »
They look lush   ;D

23
Thanks Sverige, that's useful to know

24
Has anyone performed any studies on the benefits of using Indian bay leaves over the English/European variety? I've searched through the forum but couldn't find any specific information. It is said that the former are more aromatic but when adding them to curries or other dishes I struggle to detect any differences in flavours, especially as I might only be adding two to a curry base or pan of rice. Maybe its the years of hot curries which have reduced my taste bud sensitivity....  :-\.

The reason I ask is that hanging over my garden wall is a substantial part of a 20ft bay tree, which my neighbour says I can basically help myself to. Should I persevere buying Indian bay leaves at 99p for dozen or so or save a few pence and use fresh bay leaves?

25
Just Joined? Introduce Yourself / Re: help
« on: November 07, 2016, 03:34 PM »
Greetings and welcome to the forum

26
Talk About Anything Other Than Curry / Re: problems
« on: October 20, 2016, 08:43 AM »
Fine for me also. Foureyes have you tried using a different browser?

27
Cooking Equipment / Re: Looking to buy a tawa
« on: October 18, 2016, 08:47 AM »
Thanks MM and UF. I'm a brummie by birth but moved away 20~ years ago so I'm a bit out of touch with what's where. You advice will save me some aimless wandering ;D

28
Cooking Equipment / Looking to buy a tawa
« on: October 17, 2016, 10:02 AM »
I'm visiting Birmingham at the weekend (22nd) to visit family and friends and whilst there I hope to visit a few Asian shops for supplies and to pick up a tawa. I've been after one for a while for making my chapattis and I'd like a crack at making naans - unfortunately there are no decent Asian shops near where I live (rural Lincolnshire). Can anyone recommend somewhere to shop? My family are based in the north of the city but I guess there are loads of places in the south (Sparkhill, Sparkbrook..) and I don't mind a drive around

thanks

RM

29
Tandoori Dishes / Re: CA's Chicken Tikka Masala
« on: October 11, 2016, 09:00 AM »
The considered wisdom is that you should cook individual portions or at the most double portions, beyond that it gets difficult to get sufficient energy into the cooking dish to get the appropriate heat/caramelization/reduction etc. There are some recipes for bulk curries but they are different beasts entirely (search for bulk curries). I cooked a meal for 11 not long ago making a mixture of single and double portions and if you set up a factory line of ingredients it doesn't take all that much time at all - the cooked dished can go into a pot or oven to be warmed later.

I remember reading posts about scaling salt/spices if you are determined to make slightly bigger portions but I cannot find the posts :(

30
Thanks SR, really good base with great instructions. I made this on Saturday following the recipe and instructions exactly except I had no green pepper so used all red. The house smelled wonderful (to me) with all that fried garlic and I love the sizzle when this was added to the base. I've never sieved a base before but this did remove a small amount of pepper skins so resulting base is super smooth. Not had a chance to use it in a curry yet but I have high hopes!  ;D

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