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Nice Bob. Just to clarify... What form of mango?
What distinguishes this jalfrezi as sylheti? I've searched it up as soon as I've read your comments earlier in this thread, seeing as the shatkora is grown in sylhet (and also where most bengal chefs came from) so I was intrigued to find out what made it different, but the descriptions on the various menus do nothing to highlight what's so special about it. Look forward to hear your thoughts about it Rob
There is this by Dan Toombes.http://www.greatcurryrecipes.net/2011/06/09/how-to-make-a-traditional-indian-chicken-jalfrezi/
Quote from: Bengali Bob on August 13, 2013, 02:36 PMThere is this by Dan Toombes.http://www.greatcurryrecipes.net/2011/06/09/how-to-make-a-traditional-indian-chicken-jalfrezi/Have you tried it Bob? As I am short of base, I am a little too keen on trying it out.It asks for 2 tbsp of garam masala
Thanks for the additional info/pic. How much of the mango pulp would you use in a vindaloo and at what stage would you add it?