Alt: good homemade curry.
Lamb madras with some red thai curry paste mixed in is my fave at the moment. I make my own pastes and curry powder, which is a pain, but worth it.
(Set your faces to Stunned Bigly, Mon 18 Jun 2012, 15:38, 1 reply, 12 years ago)

top tip, if you make a whole load of curry paste you can put it in an ice cube tray and freeze it in a bag
that way you can get out however much you need without defrosting the lot.
(PsychoChomp, Mon 18 Jun 2012, 15:41, Reply)

I keep it in a jar in the fridge with a layer of ghee over the top. Lasts about 4 months.

(Set your faces to Stunned Bigly, Mon 18 Jun 2012, 15:43, Reply)

ghee = Indian crack

( Naked Ape call me Caitlyn, Mon 18 Jun 2012, 15:44, Reply)

i love that indian restaurant on baker street that doesn't use butter or ghee
indali lounge, it's called. it was on channel 4 as the healthiest curry in britain.

now i know that's like being the least wormy leper. but still.
( rachelswipe with a fork, Mon 18 Jun 2012, 15:45, Reply)

I don't like curry swimming in ghee but a very small amount is tasty.
A little of what you fancy does you good.

You've got ghee written all over your face.
(Set your faces to Stunned Bigly, Mon 18 Jun 2012, 15:49, Reply)

it's like de-ja-premium-vu

( rachelswipe with a fork, Mon 18 Jun 2012, 15:51, Reply)

Indian plasterer lols

( Naked Ape call me Caitlyn, Mon 18 Jun 2012, 15:52, Reply)

Round my way Indian crack= crack

( Monty Boyce, My cheese game is strong, Mon 18 Jun 2012, 16:23, Reply)

any hole's a goal eh?

(Quintno EXPERIMENT RUINED CANCELLED, LEFT 4EVER, Mon 18 Jun 2012, 16:24, Reply)

When I'm 12 Cobras in, they all look gorgeous to me.
Even the blokes.
( Monty Boyce, My cheese game is strong, Mon 18 Jun 2012, 16:26, Reply)