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I would add spices/mix powder in there CCL, chilli will determine the heat.1/4 to 1/2 tsp may make it medium dep on chilli powder used, its hard to say exactly I use GG,no tomato paste/ 1.5 tsp any mix powder thats handy, methi, salt & base. I'm sure my local doesn't use tomato paste in a basic curry. It's almost the same colour as a base gravy, thats why I do it. You'd be as well trying one with & one without tomato, you'll have 1 more curry that needs to be eaten then which always a good thing ELW
I remember some discussion in a post a while back where one member (CA I think) suggested that the best test of your curry technique is to produce a medium curry. Stripped back to basics, with only the minimum of ingredients, the medium curry has nowhere to hide. Making this curry depends on good technique to bring out the flavour of a limited amount of ingredients.
Stripped back to basics, with only the minimum of ingredients, the medium curry has nowhere to hide. Making this curry depends on good technique to bring out the flavour of a limited amount of ingredients.
looking forward to seeing some reports on this as I also have friends who are averse to chilli heat.lolwould be great if I could turn out a bog standard medium curry instead of my usual rectum wreckersCheers