I don't know why but I was expecting this to have a darker sauce. Never the less, it was a rich creamy spicy sauce with chunks of meat that were tender and full of flavour. The cauli 'rice' was a great hit AGAIN!!
Hi Jules, I grate it in the processor, then stir fry it in a little ground nut oil with a knob of butter added. You can add stuff like garlic, chopped coriander, slivered almonds. Stir fry it until it is softened but not soggy!
Sylvie - its lovely, quite mild bieng a korma but delish all the same!
I don't know why but I was expecting this to have a darker sauce. Never the less, it was a rich creamy spicy sauce with chunks of meat that were tender and full of flavour. The cauli 'rice' was a great hit AGAIN!!
3 comments:
I'm intrigued by the cauli rice. How do you make it?
Tulip, I love curries and that looks great.
Hi Jules, I grate it in the processor, then stir fry it in a little ground nut oil with a knob of butter added. You can add stuff like garlic, chopped coriander, slivered almonds. Stir fry it until it is softened but not soggy!
Sylvie - its lovely, quite mild bieng a korma but delish all the same!
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