I was reluctant to blend the large whole spices (Bark, leaves and star anise) but did it anyway. All good. I reduced salt by 50% which is still more than adequate. I've cooked your Chicken Curry and it was very nice. Please advise on what other types of dish this gravy would be suitable for.
Whatever it was I think you can rest assured he isn't going to tell you now. Puzzles me why anyone would go to the trouble of uploading a video then not reply to any questions.
Live Kalam ok thanks. I had no idea restaurants were using such a relatively large amount of spices compared to the onions. This must scale up to a really large number of spices being added to a big 80litre stockpot filled with onions in a restaurant kitchen. I look forward to seeing how he differentiates the flavour of mild, medium or strongly spiced curries from a base which begins like this. Thanks for the upload and the dual camera setup is very nice by the way 👍👌
