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sorry was not clear on the blending - i removed the cinnamon and bay leaves and 4 off of the cardamom before blending (ie i left 1 off cardamom in as i like the extra taste it adds when blended in).i'm aiming to make this again this week and intend to add in some coriander root (std ingredient for base for me).ps ifindforu - would much appreciate bhuna recipe.
made this a 2nd time. it really does fit the bill for midweek curry with no real effort - 10 mins plus the 2hr slow simmer last night then tonight rice (pilau with a splash of coconut flour on serving) and microwave warm the curry and all done in 10 mins. simply brill.on the 2nd go kept the coriander amount same (45 ml) but changed to root from leaf and added at the tomato stage. felt it made a better balance as opposed to adding at the end.also reduced cinnamon from the 1/2 stick to 1/3. going forward intend to reduce further to 1/4 stick just to get a better balance with the other spice. for info weighed 2 off sticks at 16g so aiming for 2g.measured the finished volume this time at 750ml which served 2 off.ps ifindforu - bhuna sounds very good and would very much like to make.
the bhuna experience gave me the push i needed to really push this recipe a little. don't get me wrong the as spec recipe is top notch. my tweaks are purely aimed at fitting my needs - something like BIR but without the effort.on the rev3 make i essentially followed my gut feeling. so all in cooking approach and some fine tuning.the recipe is now 100% what i was after and see no further changes other than at some point adding in a "bhuna derived" paste(s) but i'm a long way from that.ifindforu - many thanks for doing most of the hard work in providing a top notch ball park recipe. i'm well pleased.recipe rev 3:cinnamon (see pic ~ 1 off piece of stick broken in half lengthways and no more than 50mm long) something like 2gcardamom 5 off bay 2 offNb the above removed prior to blending except for 2 off cardamon which were blended inonion ~370goil 30mlgarlic puree 5gmix powder 10ml (2 off tsp)tin toms 200gwater 100 mlsalt 5 mlchopped coriander root 45 mlveg ghee 5mlmethod: all in the pan and simmer v.slow 2hrs with lid on, remove cinnamon, bay and 3 off cardamom, add 50ml water, blend.