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Chickpea curry for bloke help please!
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WOW!! Your rice looks really good as well!Ex board guide. Signature now changed (if you know, you know).0
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jobbingmusician wrote:*'Boiling off' isn't a real term, I don't think. 'Reducing' is where you boil or simmer something for a while so the water evaporates off and the sauce thickens.
I think that's what I did a bit too much of.
If you lend someone a tenner and never see them again, it was probably worth it.0 -
In that case, splash water in like Jay Jay (from memory) suggested
Ex board guide. Signature now changed (if you know, you know).0 -
mrbadexample wrote:Ta daaaaaa!
Hurrah! Your rice looks lovely and fluffy too!
And if I remember rightly that's a much smaller portion than your chilli last week..... :rotfl: :rotfl: :rotfl:0 -
That looks really nice, hope it tastes as good as it looks. Well done :T
You will be making pastry in no time. £2 Coins Savings Club 2012 is £4
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NPFM 210 -
jobbingmusician wrote:WOW!! Your rice looks really good as well!
Cheers! Never had any problem with rice, strangely.If you lend someone a tenner and never see them again, it was probably worth it.0 -
mrbadexample wrote:Cheers! Never had any problem with rice, strangely.
Not many ingredients?
Not much to do? :rotfl: :rotfl: £2 Coins Savings Club 2012 is £4.............................NCFC member No: 00005.........
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NPFM 210 -
It tastes wonderful...got a decent kick but not too mad...just enough to make the lips tingle, but I did add an extra ½ teaspoonful of cayenne about halfway through.
It is too dry though.
I have added some water to the leftovers to try and remedy it. I like a decent thick sauce though...almost like a balti sauce would be good for me. How do I get that? Water on it's own won't do it. Do I blend stuff with my brand-new stick blender? If you lend someone a tenner and never see them again, it was probably worth it.0 -
Rikki wrote:Not many ingredients? Not much to do? :rotfl: :rotfl:
That's about the size of it:
1. Throw rice in boiling water.
2. Wait.
3. Fish a bit out and eat it.
4. If it's done, it's ready.
5. If it's hard in the middle, return to (2).
If you lend someone a tenner and never see them again, it was probably worth it.0 -
mrbadexample wrote:I like a decent thick sauce though...almost like a balti sauce would be good for me. How do I get that? Water on it's own won't do it. Do I blend stuff with my brand-new stick blender?
Yes, or see my previous post about tomato puree.....
I've got a mate who makes a lovely HM carrot and coriander soup and thickens it with a stick blended tin of butterbeans. So I guess you could also add water mixed with some mushed up chickpea curry to make extra thick sauce.. Ex board guide. Signature now changed (if you know, you know).0
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