Quizzes & Puzzles1 min ago
Curry recipe
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For more on marking an answer as the "Best Answer", please visit our FAQ.Buy their Jalfrezi and a couple of pounds of diced chicken, then do "exactly what it says on the jar". Believe me, you won't regret it. (Get their Madras paste and some beef while you're at it!)
a. If the recipe calls for you to seal/brown the meat in hot oil, always strain the meat afterwards and throw away the used oil together with the other fatty liquids that have accumulated. Wipe the pan with paper towels and then restart with fresh oil for cooking the onions, spices etc before returning the meat to the pot. This'll improve the final taste enormously.
b. If the recipe calls for the addition of a tin of peeled tomatoes - and most seem to - first pour the tomatoes into a bowl and mush them up with a fork or potato-masher. Quickly transfer the mush to a strainer and put it on top of the bowl to catch the tomato-juice. When it's time to add them, put only the contents of the strainer into the curry-pot. You can then gradually add only the amount of juice necessary to obtain the right consistency.
The point of both these processes is to improve the taste and to ensure your final curry is not too sloppy. Good luck!
Having said that, I had a wonderful Prawn Vindaloo in an Indian restaurant in Glasgow in early August, whilst there for a 25-year anniversary weekend do with some ex-military colleagues. It was the frst time I'd set foot in the city since 1956, so I've no idea what it was called or where exactly it was. I've a notion the restaurant's name was a sort of Indianised form of the name of the narrow lane it was in. There were pubs nearby with lots of people drinking on the street ouside them and a police car constantly driving by to keep them inside the double yellow lines which were directly outside the pub doors, there being no pavement.
Any idea where I'm talking about? What about you, Gef?