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It is a "no no" in the context of adding 1/4 of a pint of it to make a korma Ronnoc (in my opinion). It simply is not an option to using single cream, double cream, or milk. The result will be dramatically different. It will be much sourer and BIR kormas are not sour (in the slightest). I'm sorry if you can't seem to see that Ronnoc?Nevertheless, Ronnoc, what you are apparently trying to present is recipes from a particular chef in a particular takeaway. It's still not clear, from your posts, which ingredients HE actually uses when HE makes HIS korma?Thanks for your forbearance and perseverance in giving your recipes the best chance of success Ronnoc You want people to have success with your recipes don't you Ronnoc? Perhaps you have the takeaway madras recipe instead? I think most of us would be able to better relate to that Ronnoc
He Who Must Not Be Named mooted it as an idea in 2008.......
My local uses white cabbage in their base. They have told me
Thinking of doing a new Scottish base with neeps in it (and maybe a wee dram). That is how ridiculous this debate is getting...
Classic CA :Ironically, for an old base, it seems to have quite a lot in common with todays current star of the show (JB's, pace for the comparison!)- lot of the same ingredients, and with a (near)tarka too. But it didn't seem to get a good review; or was it his curries that were being criticised rather than the base?But korma. What a recipe to promote!