Mamta's Kitchen

Forum Thread - Vindaloo Pork or Beef or Lamb Curry 1, Traditional Mathod, Mamta's

You may also reply to this thread.

Page: 1
Message
Alekzandra, on 5/10/2016 12:38pm

This is a great recipe!! My all time favorite.

But, the amount of water looks too small. I always put in more, like 500 cc/ml.

I also accidently put in kaffir lime leaves in stead of curry leaves. Works out great.

Mamta, on 10/10/2016 06:30am

Hello Alekzandra

I have been occupied elsewhere for a while, hence the delay in reply, sorry about that.

I simmer meat on low heat usually and find that there is usually enough water. But you can always adjust it to the amount you like. I have made a slight correction to the recipe to make it clearer; Add water, bring to boil and simmer on low heat, covered, until meat is tender.

Yes, I can see kaffir lime leaves working well, giving slightly different, but nice flavour. I will add it to notes of the recipe, thanks :).

Page: 1

You may reply to this thread.


Content copyright ©2001-2024 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2024 F² Limited. (All rights reserved. No copying without permission.)
Hosted on Mythic Beasts
All comments and queries to webmaster@mamtaskitchen.com