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https://www.youtube.com/watch?v=5H147E5Su10
( , Mon 8 May 2017, 10:09, Share, Reply)
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also, don't put chilli powder in curry, fresh chili all the way
Edit: other than that mmmm curry :D
( , Mon 8 May 2017, 10:22, Share, Reply)
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Olive oil FTW. Just don't push it past its smoke point.
Fresh chillis are better, so is fresh ginger, but you work with what you got on a Sunday night...
( , Mon 8 May 2017, 10:24, Share, Reply)
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Use an oil like groundnut.
YOUR WELCUM
( , Mon 8 May 2017, 10:44, Share, Reply)
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dry fry whole spices then grind, for extra flavour if using red meat add some red wine. Finely chopped lemongrass lightens the notes.
( , Mon 8 May 2017, 11:59, Share, Reply)
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olive is fine too, if it's taste is complementary (e.g. anything with tomatoes, beef...).
( , Mon 8 May 2017, 23:57, Share, Reply)
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( , Mon 8 May 2017, 10:50, Share, Reply)
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( , Mon 8 May 2017, 10:42, Share, Reply)
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You see some nice chunks of chicken in mine at the end
( , Mon 8 May 2017, 11:05, Share, Reply)
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That's why I can't use ghee any more and insist others use it so I can pretend it's me :(
( , Mon 8 May 2017, 11:17, Share, Reply)
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no olive oil, only ghee (nom)
don't dry fry powdered spices, they'll burn, fry whole spices
fry garlic off a little before adding other shit otherwise it gets bitter
chilli powders fine IMO
music - abomination
...I'm going to write to my local newspaper about this and/or the guardian, I'm outraged
( , Mon 8 May 2017, 10:54, Share, Reply)
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You should definitely write to your local paper about the guardian.
( , Mon 8 May 2017, 10:59, Share, Reply)
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- Make a paste. Fry whole spices, then fry fresh garlic, ginger and chillis then blend with powdered spices.
- Gently fry onions, gently for ages. At least 10 mins until completely softened and sweet.
- Heat oil & ghee (if you want it), fry paste quickly. Add meat then sauce / water and onions followed by any other bits (chickpeas / lentils / coconut milk)
- Slow cook for ages
I always use both fresh and chilli powder
( , Mon 8 May 2017, 11:04, Share, Reply)
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It's wonderful stuff and works for everything.
I never used to fry spices at all, only dry roast them, but my Gujurati mother-in-law does it this way and I've started to follow suit.
Garlic burns in 8 milliseconds and that tastes horrid. This curry is simmered long enough to let the garlic permeate.
I wrote, recorded and mixed that "music" in less time that it took to cook the curry, so yes, it's awful, sorry. :-)
( , Mon 8 May 2017, 11:11, Share, Reply)
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My mother in law is Bengali but grew up in Gujarat. Her Gujarti friends taught her a recipe that is the most amazing side dish ever.
It's made with green beans, green chilis, peas and asafetida. You eat it with brown chapatis.
MoL doesn't speak Gujarati, and no one seems to know what it's called. We just know it as "the bean thing". Can you ask her if she knows what it is?
( , Mon 8 May 2017, 11:37, Share, Reply)
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Just fired off a Whatsapp - will report back when she replies...
( , Mon 8 May 2017, 12:17, Share, Reply)
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આ બીન વસ્તુ
( , Mon 8 May 2017, 12:23, Share, Reply)
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( , Mon 8 May 2017, 13:22, Share, Reply)
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especially if you're starting off toasting mustard seeds etc - the pan can easily get too hot
( , Mon 8 May 2017, 12:17, Share, Reply)
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Also can we have a /food section pretty please?
That will stop /links getting bogged down with some of the more inflammatory debates and links.
( , Mon 8 May 2017, 12:40, Share, Reply)
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sorry, I missed the "i made this" tick... errr, well done that person, well done. It did look like a nice curry, honest, I was just being a dick
edit: I have clicked "I like this" in reparation
( , Mon 8 May 2017, 12:17, Share, Reply)
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NEVER DRY RY POWDER SPICES THEY BURN
And the method you've used is upside down.
Dry fry spices. Put in pestle mortar and powderise. Set aside.
Put onions, tomatoes and mibbs some other vegetables like a cabbage in a pressure cooker. Add cup water. Cook for 30 mins until mush.
Add powder spices plus powders for chili, paprika, turmeric, corriander etc
Cook for an hour. This is your curry base.
Mash equal parts garlic ginger.
In a frying pan add fresh chilis, 1 tsp garlic/chili mash. Add meat/tofu (TOFU??????) and some of your curry base. Cook for a few mins. Add fresh corriander.
If you do this it turns out EXACTLY like an india restaurant. It is 100% legit best way to do it. Just trust me. It's an amazing method.
( , Tue 9 May 2017, 10:46, Share, Reply)