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Still, the question for me is, "how do BIRs get the heat (without the underlying harshness of chilli powder or flavour of fresh chillies) into their really hot curries (e.g. phals)?
Quote from: fried on October 16, 2012, 04:38 PMI don't use any. Someone here will tell you that you need salt in curry and that it bring out the flavour. It doesn't it just makes it taste salty Have to disagree there. Salt is really necessary. A bit like comparing fresh lager to flat lager to me......though I respect your opinion.
I don't use any. Someone here will tell you that you need salt in curry and that it bring out the flavour. It doesn't it just makes it taste salty