Login with username, password and session length
0 Members and 1 Guest are viewing this topic.
There's a fine line between f**ked and fantastic.
Hi GaryGreat introduction post As I always say - please don't forget to post some pictures of your curry efforts!Welcome.
Quote from: Salvador Dhali on February 15, 2012, 02:17 PMThere's a fine line between f**ked and fantastic.Aint that the truth, eh Russ? A very warm welcome to the site. Hopefully, i'm not about to experience the former as i attempt to replicate my efforts on Sunday ;D
Quote from: curryhell on February 15, 2012, 02:35 PMQuote from: Salvador Dhali on February 15, 2012, 02:17 PMThere's a fine line between f**ked and fantastic.Aint that the truth, eh Russ? A very warm welcome to the site. Hopefully, i'm not about to experience the former as i attempt to replicate my efforts on Sunday ;D You have to be careful here Gary.One slightly singed Vindaloo and they never let you forget
I was delighted to note that it's virtually identical to the one produced by Chef Az of the Zaal in Fleet (brilliant thread that, by the way) - i.e. garlic, onions, salt, and no spicing other than turmeric. Simple.......I think the only difference is that I use frozen spinach (briquettes). After defrosting, squeeze the hell out of them to get rid of excess water, then squeeze again. I found four or five briquettes more than enough.
This is how it's served at the better establishments in my neck of the woods (south east) anyway. (I'm not keen on those that cook it with gravy and mix powder. (Too sloppy and destroys the integrity of the main ingredient, which is the spinach)
Next time I'll post a picture!
Quote from: Salvador Dhali on February 15, 2012, 02:43 PMI was delighted to note that it's virtually identical to the one produced by Chef Az of the Zaal in Fleet (brilliant thread that, by the way) - i.e. garlic, onions, salt, and no spicing other than turmeric. Simple.......I think the only difference is that I use frozen spinach (briquettes). After defrosting, squeeze the hell out of them to get rid of excess water, then squeeze again. I found four or five briquettes more than enough.Az normally uses frozen briquettes too but he had a bag of fresh at home and having had a request for saag bhaji, the gentleman brought it in. Damn tasty it was.QuoteThis is how it's served at the better establishments in my neck of the woods (south east) anyway. (I'm not keen on those that cook it with gravy and mix powder. (Too sloppy and destroys the integrity of the main ingredient, which is the spinach)That unfortunately is how many prepare it. I am fortuanate that round here two restaurants prepare in such a way it is almost dry. It tastes absolutely fabulous. Just trying to work out how the hell they do it. QuoteNext time I'll post a picture!Oh, yes please.