Last night I made my first curry that I believe to have truly been a success. Sounds weird, but I have been trying to do this for a long time now, and last night I got it with a Dhal Makhani. It looked, smelled, and tasted like a bought one. Stoked!
Accompanied with some home made Chaphatti and Chutney it was an awesome feast.
Just thought I’d let you know…
Feast!
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wow. ok. for this im going to require more information. how was this constructed? pre-soaked beans or canned? powers or paste? to cream or not to cream? any blending?
tell me morreeeEE!
ps. it does look amazing!! nice bread too.
ok I’ll start with giving Hana the credit for the bread.
Now it was made with brown lentils which were soaked for 24hours.
These were boiled with chilli powder and a bouquet garni of ginger, garlic, cloves, and cinamon for about an hour.
The Makhani was a crap load of tomatoes cooked in a pan with chilli powder then blended, the returned to the pan to reduce, once reduced fenugreek, honey and white pepper. reduced a little further then added the lentils. at this point also added about a cup of butter(!!!!) (cut into chunks) then whisked through.
Finished with about half a cup of cream.
I still totally need to work on my Malaysian curries, tried again about a week ago and failed pretty badly. Tasted nothing like Satay Kingdom. Wasn’t bad – just nowhere near the target.