I have been on my curry making endeavour for about 3 weeks now, throughout this time I have made from scratch Butter Chicken, Sri Lankan Salmon Curry and a Moroccan Lamb Meatball Curry and all of them have been yum!
It has been great getting to cook a family meal from scratch every week but it has been eye opening (or closing considering the amount of onions used in these dishes). Because of the fact that I have only ever eaten Westernised curries before this experience, I was under the impression that each curry would come out a vibrant and smooth texture. Little did I know that most curry sauces we are served in restaurants or out of a jar have been pulsated in a blender to within an inch of their lives before meat is added and the dish is served. To keep up with our daily intake of…
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