if I'm making a quick curry at home I usually start with a Japanese curry as a base, like s&b then add a bit of extra heat.
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For years the Indian Restaurants were terrible.
Had a great one in NYC though about 15 years ago.
The Indian population in my area has risen incredibly in line with IT demands and as a result so has the restaurants.
They are decent enough serving Authentic regional food but obviously don’t taste like the British versions that I love.
I started making my own about 7 years ago when I discovered “garabi” and I’m glad I did.
They usually taste great and it propelled me into really enjoying cooking in general.
I do Mate.
I’m on to my second Pressure Cooker now.
Got the Ninja Foodie which doubles as an air fryer as well. It’s ace.
It’s amazing to knock out a full pot of it in around an hour as opposed to 4/5 hrs.
I started following recipes on a BIR forum but now usually just get them from YouTube....Misty Ricardo, Stephen Heap and Al’s Kitchen.
like you lot know a good indian curry. your taste buds have been damaged by welks and welsh rarebit and in some cases hotdogs and hamburgers...what do you know about a real...real curry.