stonerblue
Well-Known Member
Paneer is one of the best ingredients..He wants curry, not cheese.
Paneer is one of the best ingredients..He wants curry, not cheese.
My habit is to start with the hard spices for vegetable dishes as you say, but add them to the paste for meat dishes which are going to be cooked long and slow and maybe left to mature for 24 hrs. Just personsal taste.You should add the hard spices first. Mustard seeds and cumin need to be added to hot oil, then cook the onions as you say.
It's all about what works for you. Many ways to skin a kitten. Your onion method is bob on so I don't doubt you can knock up a good dish. All round to Magic's once this is over.My habit is to start with the hard spices for vegetable dishes as you say, but add them to the paste for meat dishes which are going to be cooked long and slow and maybe left to mature for 24 hrs. Just personsal taste.
You only say that because you know you don't have a soul. Let's talk legs and other real things.Would sell my soul for decent grub.
Left ear, right arm and right ankle all fucked so take your pick.You only say that because you know you don't have a soul. Let's talk legs and other real things.
No use offering me them. I'm on here for advice you daft ****.Left ear, right arm and right ankle all fucked so take your pick.
Cheers, fortunately I love coriander. Will give it a look.The best homemade curry recipe I've ever tried is by curry legend Madhur Jaffrey. Her Ultimate Curry Bible cookbook is insanely good and full of some amazing recipes. But her Kenyan Dhania Chicken Curry recipe is something else...
Kenyan Coriander Chicken (Dhania Chicken) – With a Glass
www.withaglass.com
Avoid it if you're not a coriander lover, it's packed with it.