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Hey CH,Wonderfull looking rice, both of them. Would you say that one portion of this could feed 3?Ray
Any plan soon to try my North Indian Special??
Seriously though, I feel the taste of both was about the same, and mine is obviously quicker and easier to make, but does not come out as fluffy as yours.The result of your rice way fantastic mate, each grain was loose, with no moisture present.I will be using this as my standard from now on, and look forward to making Dips mushroom rice recipe using it.
I look forward to your '5 base' test mate, and your opinion on my korma, and my base(And my rice lol)The korma does not need to be mild, as always you can pep it up a bit and it is really good(Im a vindaloo man normally, so like it spicy)Funnily enough am mate and I had a take away on friday, and we had a vindaloo, and a new one to me called a 'Naga Chicken'I know naga's are supposed to be the hottest of hot, but the result was the vindaloo IMO was slightly hotter, but the flavour of the Naga dish was fantastic.I've not seen any recipes for this, but am determined to find it.The taste of the chillies was intense, but the heat not overpowing.A real winner.(from a new TA also-in a village near me called 'Deadmans Cross')Good luck with the tests mate, and I look forward to the results,Matt
Hi CHYou rice looks spot on, what brand do you use?Hi MattGet yourself a jar of Mr.Naga, its what BIR cooks use to createNaga dishes, like your "Naga Chicken". only half a teaspoon willgive you the Naga flavour.http://www.curry-recipes.co.uk/curry/index.php?topic=5591.msg55597#msg55597I use it in lots of my restaurant recipes.http://www.curry-recipes.co.uk/curry/index.php?topic=5834.msg57818#msg57818cheers Chewy