@Mellowgirl we used to have a good Indian restaurant in the area. There was an Indian woman or maybe more than one that did the cooking, they also had a very popular buffet, not the largest but it was really good. She retired and they hired Mexicans who don’t get the seasoning right and it seems they are using cheaper oils or something. I went there once after the change and got heartburn so bad I didn’t sleep well that night.
@Mellowgirl I make them every once in awhile. The problem is finding ingredients for some of the recipes I want to make. I have a beautiful large Indian cookbook and most of the recipes call for things that I don’t have and that aren’t common here.
@cherokeepatti that's upsetting. Most curries follow a similar principle. Onions and garlic with the spices of choice to slowly brown. Then you add the meat brown for 3 mins then you Add the wet ingredients. Lid on simmer away until tender.
