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Try here Terramamba http://www.dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans.html6.50p for postage upto 20kgFrank http://www.curry-recipes.co.uk/curry/index.php?topic=5632.0
Hi Terramamba,Could you list the ingredients that you have in your first picture please?
Nice post, i like the fact your drinking special brew with your curry it cleans the palette better than wine
Too much spice, you may well have something there! I used mix powder, methi, chilli powder - two types and mild one and some Deggi Mirch.
Hey Terramamba,Did you neglect to add the tikka masala sauce on take 2? that could account for the difference in colour.On the colour of the singed spices, I'd say brave, borderline, but still ok Quick chefs' tip: pour rather than shake seasonings in to the dish if you can, that way you can physically see how much you are putting in.Nice post Gary
Hi Colette,QuoteToo much spice, you may well have something there! I used mix powder, methi, chilli powder - two types and mild one and some Deggi Mirch.I see. In my current Jal Frezi, I only use 1 tsp of mixed powder and 1 tsp (heaped) of Kashmiri mirch (MDH brand, as it gives great colour) I use about 4 - 6 green chillies, sliced lengthways to get the heat right and of course, peppers, onions and tomatoes.The tikka masala that you're using, is it the type you would use as a marinade or actual tikka masala sauce (if that makes sence?)It's good that you dilute your tom puree well as this can be used as one of your "quenchers" as can base gravy. I'm still thinking that the amount of powdered spices may be the culprit but once you have confirmed the quantities, we'll have a better idea......and Carlsberg Special Brew......are ya mad or what? Ray ;D