Curries made with cream have a richer, silkier feel than those made with yoghurt. The sauce tends to be reduced so that it clings to the meat, a thick coating of intensely flavoured cream encasing chunks of tender lamb or mutton. This is a good curry for those who don’t really like the fire of [...]
Time for another barnstorming, no messing around, straight into the thick of it curry. This time, there’s coconut milk in the mix, which helps to considerably tame the enormous amount of chilli present. It does seem like a lot of chilli, but coconut milk has the capacity to neutralise the heat very effectively…this is still [...]
Our eldest son, is starting to enjoy spicy food. He now demolishes platefuls of tandoori chicken wings, the spicy kind from the Asian supermarket, and has developed a remarkable tolerance for extra-hot peri-peri sauce. This is all good, and to be expected from a young Bradfordian. We know a thing or two about spicy food, [...]
I had a spare half hour last Wednesday lunchtime, so I decided to idly fiddle around with the layout of this site, tweaking the width of the sidebar to make it fit an ad unit more neatly. All very easy stuff, all done from within the Wordpress console through a couple of settings adjustments to [...]
Indian and Pakistani food is rich and varied. I’ve cooked countless lamb or mutton curries, each with the same basic method and ingredients, each of which have been vastly different because of subtle differences in spicing and small tweaks in ingredients. The length of the list of spices that go into most curries means that [...]