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Tonight I create the KD1 base sauce you mentioned. I keep about a pint of Stage 2 sauce for precooking the meat and go on to turn the rest into Stage 3 sauce (with toms etc).Then on Friday, I use the pint of stage 2 sauce reserved to precook my vegetables, diced beef, cubed lamb neck fillet and cubed chicken fillet. This all goes in the fridge, joining the stage 3 sauce.
Then on saturday, I'll precook some pilau rice while preparing the four curries using the precooked meat, stage 3 sauce and each individual dishes "signature" ingredients lets say. Which off the top of my head will be chillis and tomato puree for the Madras, Paprika and tomatoes for the Rogan Josh, Almonds and coconut milk for the Pasanda and lemon juice, onions and lentils for the Dansak.Apologies if I've got the "signature" ingredients wrong, thats just from the top of my head at the mo. I'll investigate them properly. Are BIR curries ok staying warm in dishes in an oven for ten minutes or so while you prepare each in turn?
I notice there isn't a section for Pasanda recipes? what's the reason for this? too simple? too boring?