That does look good. I have printed it to a PDF.I use this one from Kenji at Serious Eats. It's great!
Then maybe I'll cut down the amount of cilantro in the dish. I hate cilantro, but have never even noticed the flavour in Indian dishes that I know have it. Maybe it changes when it's cooked.I do like cilantro. I didn't used to like it, but acquired a taste for it. Now I've reached a point that some dishes just aren't right without it.
Pataks does make some really nice curry pastes. The only problem I have had was that one of them was pretty wimpy heat-wise.Hate to say it but Pataks brand does it better than me. It just hits the spot
Pataks does make some really nice curry pastes. The only problem I have had was that one of them was pretty wimpy heat-wise.
Definitely, and so much less work and clean up. And there's no weird additives. I guess the anti-microbial properties of capsaicin, garlic, ginger, etc. act as natural preservatives. There is citric acid in it.That's easier to fix than getting a balance of many ingredients right
I do like cilantro. I didn't used to like it, but acquired a taste for it. Now I've reached a point that some dishes just aren't right without it.
Then maybe I'll cut down the amount of cilantro in the dish. I hate cilantro, but have never even noticed the flavour in Indian dishes that I know have it. Maybe it changes when it's cooked.
Sounds like a plan. I have had cilantro in uncooked salsa and I hate it. But, as mentioned before, I know I have had it in Indian food and it was just part of the choir of herbs and spices and didn't sing off key.I would suggest the opposite I saw Bobby Flay do a cooking demonstration once; one thing he made was a seafood ceviche and he talked about making salsas. He said cilantro needs friends It's not that great by itself but when you mix it with compatible ingredients, it can make a dish sing. I'd add a bit at a time and see how much you like.
I think cilantro in Indian food is one of those things that you don't notice it when it's there but you do if it isn't.Then maybe I'll cut down the amount of cilantro in the dish. I hate cilantro, but have never even noticed the flavour in Indian dishes that I know have it. Maybe it changes when it's cooked.
Ah, chicken tikka masala that great dish said to originate (variously) in those famous Indian towns of Birmingham, Glasgow and Newcastle. I'm not being sarcastic. I like it if it isn't too "hot".Are you looking for chicken tikka or chicken tikka masala?
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Back when I used to travel regularly to England on business, one of my favorite places to eat was a Balti restaurant. I had to ask a UK colleague what defined "Balti", because it's virtually unheard of in the US. His explanation was that it's defined by the type of vessel the food is cooked in, which is a serving-sized metal kadai (sometimes spelled "karahi"). But it seems to have a completely different spice profile than I've tasted in other Indian dishes. And more tomato.Balti is another "authentic" Indian style of cooking invented in the UK. I expect they are getting their own back for all those years of British colonisation!