Arch
Married to Night Train
- Location
- Salford, UK
scots_lass said:
And another thing about pakaks is they last well - I can take ages to get through a jar, and it only lives in the cupboard, not the fridge and it never goes off.
Hurry curry recipe
- Thread starter scots_lass
- Start date
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And another thing about pakaks is they last well - I can take ages to get through a jar, and it only lives in the cupboard, not the fridge and it never goes off.
Downward
Guru
- Location
- West Midlands
Did a Tikka Masala sauce with spices using yoghurt or something ! It tasted really powdery but we froze down another 4 portions and when this was reheated it tasted really nice.
yashicamat
New Member
- Location
- Macclesfield, Cheshire
Uncle Mort said:
+1
I use The Curry Secret a lot - it is excellent. I make the Dahl recipe in there on an almost industrial scale (about 60 portions at a time) and then put it in the freezer as it freezes so well.
Reading this thread was making me hungry, and jealous. Then I remembered seeing a jar of something in my kitchen cupboard a few weeks back, and lo and behold, it was an unopened Patak's Rogan Josh paste 
I had a root through the fridge and ended up making a very scrummy veg curry. I made extra and it's in a tupperware box for lunch later in the week. Feel very full, warm and happy
*burp*
Time for a cuppa...
I had a root through the fridge and ended up making a very scrummy veg curry. I made extra and it's in a tupperware box for lunch later in the week. Feel very full, warm and happy
*burp*
Time for a cuppa...
ComedyPilot
Secret Lemonade Drinker
- Location
- The Kingdom of Yorkshire
1/2 lb Turkey thighs, diced. 2 med onions chopped fine. 6 cloves of garlic chopped fine, a lump of fresh ginger finely chopped. 4 dried chillis, de-seeded and chopped up. 2 spring onions chopped fine. 1 tomato, 1 pepper, 3 sticks celery, all chopped. 1 tin tomatoes. Geram masala, cumin, ground cloves, ground fenugreek, mild chilli powder, mild curry powder and curry leaves.
Saute the onions and garlic in olive oil, add the turkey till browned off, the add the rest of ingredients and 300 ml chicken stock then simmer on low heat for 1 1/2 hours.
That lot lasts me a week.
Saute the onions and garlic in olive oil, add the turkey till browned off, the add the rest of ingredients and 300 ml chicken stock then simmer on low heat for 1 1/2 hours.
That lot lasts me a week.
Cubist
Still wavin'
- Location
- Ovver 'thill
yashicamat said:+1
I use The Curry Secret a lot - it is excellent. I make the Dahl recipe in there on an almost industrial scale (about 60 portions at a time) and then put it in the freezer as it freezes so well.
Top purchase, but doesn't the house stink after you've made the industrial quantities of the basic sauce.
