How can you cook curry similar to that from takeaways?
I’ve tried various recipes for making things like kormas and jalfrezis but can never seem to get the same taste that you get from Indian takeaways. I’ve been using ghee which gives them the right oily consistency but can’t quite get the nutty texture and the right sweet and spicy technique. I would like to be able to mimic these style of curries as closely as possible so does anyone have any idea how?
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One comment a “How can you cook curry similar to that from takeaways?”
well get a part time job in a restaurant
ask to be taught how
remember once inside a restaurant your olfactory nerves may get overwhelmed when your home you loose it.
I D K
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