• Administrator
  •  
    Welcome to BIRCurries.co.uk Discussion Forum
    Your One-Stop Resource for Discussing Anything to do With Replicating British Indian Restaurant (BIR) Style Curries at Home!

    Please note that you need to be a MEMBER to access the recipe sections of the forum. Please REGISTER and then become a MEMBER by following the link below:

    Image


    Membership gives you FULL ACCESS to:
    • OVER 300 BIR-STYLE MAIN DISH CURRY RECIPES
    • OVER 300 BIR-STYLE STARTERS, ACCOMPANIMENTS & SIDE DISH RECIPES
    • OVER 100 BIR-STYLE CURRY BASE RECIPES
    • OVER 100 ANCILLARY RECIPES NEEDED TO MAKE YOUR BIR-STYLE CURRIES
    • OVER 100 TRADITIONAL & OTHER NON-BIR STYLE CURRY RECIPES


    Please send me a Personal Message or email me, at admin@bircurries.co.uk, if you have any questions or if you need any assistance with using the forum.
     

ground spice/water paste

Chat about general and fundamental curry cooking techniques (e.g. tarka, bargar, bhoona, etc). Discussions on cooking specific dishes should rather be posted in another, more appropriate, chat section of the forum.
Forum rules
Chat about general and fundamental cooking techniques, that clearly don't belong elsewhere on the forum, only.
Post Reply
Bombay Micks
PIMENTO
PIMENTO
Posts: 35
Joined: Sun Jan 18, 2015 9:16 pm
Location: Stroud, Gloucestershire

ground spice/water paste

Post by Bombay Micks »

What is the feeling on creating a paste with ground spice and water (or cold oil) before frying in order to help prevent burning. I know that bir chef…login to view the rest of this post
Top

This topic has 14 replies

You must be a registered member and logged in to view the replies in this topic.


Register Login
 
Post Reply
  • Similar Topics
    Replies
    Views
    Last post

Return to “CHAT about Curry Cooking Techniques (No Recipes)”