If I have the time I'll make a spiced roux myself to thicken my curry. Spices and amounts depend on the day honestly, I just have a set of spices I pick and dump into the pan from until it smells nice
here's something I cooked earlier. it's my first dish using a newly bought rice cooker: zucchini, mushrooms, broccoli and garlic cooked in oil. I also added soy sauce and lots of seasoning of course
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Learath2
If I have the time I'll make a spiced roux myself to thicken my curry. Spices and amounts depend on the day honestly, I just have a set of spices I pick and dump into the pan from until it smells nice
I always base it around some generic curry powder though, makes it much easier to get going
ReD
here's something I cooked earlier. it's my first dish using a newly bought rice cooker: zucchini, mushrooms, broccoli and garlic cooked in oil. I also added soy sauce and lots of seasoning of course
This is more indian curry, that's delicious too. You can also thicken indian curry like japanese curry is thickened. It makes a very very interesting hybrid
Learath2
I always base it around some generic curry powder though, makes it much easier to get going
90% of my Currys are based on coconutmilk and Soy Sauce
ReD
here's something I cooked earlier. it's my first dish using a newly bought rice cooker: zucchini, mushrooms, broccoli and garlic cooked in oil. I also added soy sauce and lots of seasoning of course
This is more indian curry, that's delicious too. You can also thicken indian curry like japanese curry is thickened. It makes a very very interesting hybrid