Please do share the recipe - love a good dhansak
I might take the plunge and try it (and try to keep it under control) Also useful to know about its longevity, as I hate it when stuff that goes gross quickly.
Oh yeah I’m the same I hate food waste. I’d say it would easily last a year. I swear the tin of ghee in my mum’s fridge has been there since about 2006
My mum is the same...used to find all sorts of antiques in her fridgeOh yeah I’m the same I hate food waste. I’d say it would easily last a year. I swear the tin of ghee in my mum’s fridge has been there since about 2006
that dhansak recipe looks delicious, thanks for sharing!
)Oh no I’ve never bought or used it myself. Yes it’s the extra large that puts me off. We only end up buying a takeaway once or twice a month as a treat so not so bad.
We just gonna stick it on the table and share?
That’s probably my fave channel for Indian food.
This is very helpful! Thank youApologies if I am telling you all something you already know, but as a fellow curry lover, (who could also eat it every day) I was always trying to make curry like I'd get in a takeaway/restaurant. By joining some curry groups on Facebook, I found out that the takeaway curries (i.e. vindaloos, kormas, madras etc) are classed as the British Indian Restaurant (BIR) way of cooking. It is quite the process to make them, but it's so worth it, as you're more likely to get the BIR taste (if that's what you're looking for - I personally love a traditional Indian curry like a Dhal just as much as I love a vindaloo!). I have started using the methods from Misty Ricardo who has 2 recipe books out and is also on Facebook, Instagram and YouTube. Other members from the curry groups really rate "The Curry Guy" and Glebe kitchen amongst others.
Just thought I'd pass this on, in case it is helpful to anybody
You should try jungle curry/Kaeng Pa.
