Quote:
Originally Posted by Baby Lee
Last couple days have been me working on Thai/Indian sauces from scratch.
Yellow Thai Curry on Sunday
Tikka Masala yesterday.
Easier than you think, once you track down the right spices. They're really just simmer dishes once you assemble your ingredients.
Took pictures, then sat to eat before it got cold. After I ate, discovered that focus was shit. So no images. Not really visual dishes anyway as they were sauced cubed chicken and vegetables over rice.
Also home brewed some Chai, which I cooled and mixed with milk and honey for a frozen drink.
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Tikka masala is one of my favorite things. For those uninitiated to Indian cooking, here's a tip: "bloom" your spices, don't just throw them in the sauce. Cook them in oil for a minute or so. Most spices are fat soluble, so by cooking in oil, you'll really maximize flavor.
BL, would be interested in that chai recipe.