Indian Restaurant and Takeaway Curry Recipes
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@soundbeans authentic indian dishes are quite a bit different to their take away counter parts. Coffee whitener, sugar and dry roasted powderd armonds for instance form the basis of take away kormas and the whitener features in other dishes such as tika masala. Chicken is also flash boiled then rinsed with hot water before being put back in to a pan containing fresh boiled water for a few minutes at most because chicken has an horrible after taste if this procedure is not done.
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@leemouse I'm sure the original indian dudes back in asia don't use coffe whitener...
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@soundbeans Yes, you would know this if you were in the trade, the same as coffee whitener is used to create the rich creamy taste in Tika Massala sauce.
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@leemouse what? after cooking a curry sauce they should be left for 48hrs?
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Not good!
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It's true, they pretend the site is free, it's NOT. Once you pay, you are presented with a mish-mash of a poorly organised website. Not good at all. All the stuff on there you can learn from youtube for free!
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@Critchy39 are you a butch lesbian?
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posaune16 1 year ago 3
I can assure you that curries are not made like this in Indian restaurants. The large amount of liquidised onion is about right but they are missing a vital ingredient and there is no suggestion that they have been left to mature for a minimum of 24 after cooking, 48+ is the norm.
leemouse 10 months ago