Making me hungry nee, looks great

Last Nights Curry

Never tried Mirin ziggy, cant say Ive even heard of it before, but quick search tells me It gives a mild sweetness to sauces and dishes , If I see any I will give it a try . Ive tried cider vinegar, malt vinegar and white vinegar so far.

Just recently I have been shallow frying the chicken till sealed then stir frying with a chef spoon of base gravy until cooked then added to curry before the final ladles of base are added, been giving some good results , and quick and easy too .

edwin catflap wrote:Looks great Andy....are you morphing into VindAndy?

Ed

Maybe , Vindalandy though please

Yes rs, still experimenting with different vinegars, but it is getting rather good

Last nights cheeky little Vindaloo

Looks spot on , and its making me hungry

Hi CA

rs - 100ml veg/sunflower oil 440g tin of plum tomatoes, blended (only used 375g,) 1 Asian bay leaf (large) 2 inch stick of cassia bark 1 hpd tsp garlic paste 2 tsp cumin powder (freshly ground) (10ml) 2 tsp coriander powder (freshly ground) (10ml) O.5 tsp fennel powder (freshly ground) (2.5ml) 1 tsp...

Absolutely beautiful Madras made using the bircurries base(fridays baargar method), with a mighty fine pilau rice (KD curry secret 1) sorry about the picture bad lighting in the kitchen, but the curry was a lighter colour. It was fantastic

All looks excellent for a first time effort lozman keep up the good work. Kris Dillon is a great starting point and Im sure many people on here will have started their journey there, but you find a lot more on this site and soon be upping your game

Looking good, but do prefer by bhaji,s as a starter with a little salad and mint sauce