What am I making (17)

Yorky

RIP 21/01/2024
Joined
3 Oct 2016
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I really must make this. Looks lovely.

Apparently the knack is to use a pan with a tight fitting lid as the curry itself (excluding the eggs and coriander leaf) is "steamed". Unfortunately my lid is not very tight fitting but the dum doesn't appear to suffer unduly. I normally use Thai hot chillis but I had the cayennes left over from other recent dishes so I used them.

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