In this blog, I will give you an idea how to make some of the best homemade curries you have ever tasted.
There is a difference between RESTAURANT style curries and AUTHENTIC style, so I hope to show you both.
Learn how to mix your own curry powder and make the Master Ingredient that other recipes don’t usually tell you about.
Choose a cooking pot with a non-reactive surface. A lot of curries react with copper, brass aluminiun or enamel unless coated, so stainless steel is better. The thicker the base, the better.
Always use fresh corriander, it makes all the difference.
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Please leave a comment if you have tried any of these thanks.
Hi Glen, can’t wait to try the recipies.We could trade and compare curry’s. What do you think.
Nigel
Post your recipies on here Nigel.
I can say first hand that these curry’s rock!