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(
rob, Sun 1 Apr 2001, 1:00)
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generally...my spice technique often goes like this...
depends on spices used...
heat ghee til reet 'ot. add biggest, hardest spices like mustard seeds (which pop) and turn heat down then fennel seeds then lastly the dry powdery ones like turmeric, coriander etc. then add the onion (reet finely sliced) which has the effect of lowering the temperature and saving the spices from burning. then add garlic/ginger then tomatoes or coconut milk or whatever is appropriate...
(
blaireau69 , the Cumbrian Travis Bickle., Sun 21 Jun 2009, 10:59,
1 reply,
17 years ago)
you know I reaaaaaaaaaaaaaaaaally hope you talk like that,it always brings a reet smile to me face.
(, Sun 21 Jun 2009, 11:01, Reply)
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