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Another good video Mick. He makes it look so simple. In fact it seems very "slowboat" with the exception of the tomato paste / spice frying which is done very quickly and not with a huge flame either . I wondering how tasty that vindaloo actually was? I like the addition of the "chicken stock" for added flavour.
Hi MickGreat Video once again.Can I ask if that was Methi leaves or powder?I'd always presume leaves, but it just didn't look like them, to me, when added in the vid. CheersMartin
Hi mick,Are you setled on all the curries you make now or do you still experiment with different bases and recipes posted on here (and elsewhere) such as the recent zaal experience and the C2G stuff, and whilst it's being discussed on another thread, can you get consistant results?