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What You Need For The Perfect Curry

 

Let's face it, we all love a good curry. Indian, Chinese or just a standard job, I'm not fussed either way, I'll eat them all.  So to mark the end of National Curry week, we asked you what your tip is for the perfect curry on Friday's Drivetime. Thankyou for them, time to take them home and experiment.

Anne

Marinate for 1 day and slow cook
I brought a rice maker yesterday and if want great fluffy rice , use this

Jackie

For fluffy rice, one cup of rice and two cups of boiling water.  Simmer until fluffy.  Perfect every time, courtesy of a Mr Oliver.  If you want to be adventurous, add some cardemon pods

Andy

A splash of vinegar, I do it with currys and chillis. Sarsons usually, but have used red wine vinegar too.


Helen smith

Cook it at least 24 hours before eating it 

 

 

Rhian Selwyn Bence

 

Fresh spices

 

 

Christine Hopes 

 

 

Make your own ghee & the world’s your oyster

 

 

Eleri Davies

 

 

Get a basic stock of spices & use fresh chillies when needed

 

Rob

Fresh garlic, good quality meat and plenty of coriande