I'm going to try and make this a smaller scale curry than the previous one cause I've got like 2 more curry variants to go.
Peeled all the peelables
1 of each veg but they're pretty big ones.
Beefs already chopped, don't need anything fancy so we just get stewing beef.
I think this pans officially lost its non-stick status after that crab omelet incident.
We just cook this dry for a bit before adding the curry.
Just doing a half-portion of the curry sauce so we measure out half the water.
Twist! There's a slight difference to this one, we're adding a bay leaf as well as the curry roux.
****
Yeah, its nice and really straightforward to prepare. Though... I think i kinda prefer the pork tenderloin one? With the same amount of stewing time the beefs still a bit tough.
No comments:
Post a Comment