Skrabble
Winger
It does, I meant when actually cooking the curry.I don't know if I was missing a trick but als seemed to take a few hrs for the gravy
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It does, I meant when actually cooking the curry.I don't know if I was missing a trick but als seemed to take a few hrs for the gravy
I do. The kids find it too spicy so I usually add some veg/spices etc then a can of coconut milk so it's like a korma but flavoured differently. Goes surprisingly well with sausages.Do you ever make base gravy then just add your own stuff
Yup. Bought a cheap stock pan from eBay. Made the Base gravy (3.6 litres of it) and then froze it in 500ml portions. Did the ‘pre-cooked’ lamb thing too. All very, very easy. The taste though: lusharoon.Do you follow his recipes with the base gravy etc,
Champion. I do t think I’ll go back to shop bought pastes now like.He has an updated Jalfrezi on his channel now.
There's a Karahi I thinkDo you know any decent recipes that don't use it I guess it's one of those things that once you have used the gravy once you won't want to go without
Is there a simple trick for this? Al says not to & I tried doubling up once, and the curry was bland. I was gutted, because I had my mate and his kids round, and I'd been raving about them, and everyone was let down.Misty Ricardo is just the same as Al's really, definitely recommend his books for the price of them, easier to follow than a video and also explains how to scale up for more than one serving etc. Latifs vids are usually in his restaurant kitchen (prior to covid) he explains them well too.
I do the same - takeaway containers (plastic ones) get refilled with base. One full one for 2 portions.Yup. Bought a cheap stock pan from eBay. Made the Base gravy (3.6 litres of it) and then froze it in 500ml portions. Did the ‘pre-cooked’ lamb thing too.
Pressure cooker has been a revelation for me, I just chuck all the ingredients in, and it's done in 15 mins! Doesn't stink the house out either!There's a Karahi I think
Plus 2 slow / pressure cook ones.
But they're different to the "normal" ones tbh. Nice still, but you're not really getting "the point" if you go for these first
Is there a simple trick for this? Al says not to & I tried doubling up once, and the curry was bland. I was gutted, because I had my mate and his kids round, and I'd been raving about them, and everyone was let down.
I do the same - takeaway containers (plastic ones) get refilled with base. One full one for 2 portions.
That lamb is outrageous. I could just eat it on its own, nevermind putting it in a curry.
You mean for the base sauce though, yes? That's what I do too.Pressure cooker has been a revelation for me, I just chuck all the ingredients in, and it's done in 15 mins! Doesn't stink the house out either!
Not really mate, misty explains it well I his second book, certain spices have more put in than others. The kindle edition was on amazon for 99p the other week, I prefer having the proper books mind.There's a Karahi I think
Plus 2 slow / pressure cook ones.
But they're different to the "normal" ones tbh. Nice still, but you're not really getting "the point" if you go for these first
Is there a simple trick for this? Al says not to & I tried doubling up once, and the curry was bland. I was gutted, because I had my mate and his kids round, and I'd been raving about them, and everyone was let down.
I do the same - takeaway containers (plastic ones) get refilled with base. One full one for 2 portions.
That lamb is outrageous. I could just eat it on its own, nevermind putting it in a curry.
I'm risking it tomorrow going to add chilli, garlic, ginger, tomato and some spices to base gravyNot really mate, misty explains it well I his second book, certain spices have more put in than others. The kindle edition was on amazon for 99p the other week, I prefer having the proper books mind.
Good luck!I'm risking it tomorrow going to add chilli, garlic, ginger, tomato and some spices to base gravy
I'm risking it tomorrow going to add chilli, garlic, ginger, tomato and some spices to base gravy
True I even have a recipe printed of somewhere which is near identical to Al's, I guess I wanted to try something different mind I am a novice so only follow recipes at the moment with slight alterations. You still vegan mate.Why not just make the madras again? That's all there is to that recipe. Bit of tomato puree and spices. It'll be better than just hoying random shit together.
Al's piled the beef on in lockdown. Visit his website and scroll from the bottom up. I guess I'd be the same if I had his level of talent.
Just finished making the base gravy
Base gravy 1 or 2?
Done some base 1 last weekJust finished making the base gravy
Done some base 1 last week
Lusheroony.
Grow my own along the allotment.Need to sort the chicken and madras tonight
Spent all day chopping onions yesterday so gave up and just took some of the base gravy, added hot chili powder and had chips and curry sauce at about 8pm.
Will be buying the big massive onions from the greengrocers next time.