- #1 [shadowwho], 19-11-30 18:05薯仔落得太多,煮得太爛,咖哩粉又唔香,非常失敗。
- #2 [Neontetra], 19-11-30 20:35
1)改用油咖喱。
2)當差不多煑好時,加點Garam Masala 粉(印度雜貨店有售)。
好多牌子
最後修改時間: 2019-11-30 20:40:08 - #3 [羅有恆], 19-11-30 21:34咖哩其實有好多種。
嫌唔夠香,可以從呢幾種香料/味型去調節:
新鮮南薑
芫茜籽粉
芹菜籽粉
孜然粉
同埋用印度煮法,就係用洋蔥切粒,中小火爆到金黃色(可能要十幾分鐘爆炒時間)。 -
- #4 [254mm], 19-11-30 22:38看到也不想吃,太深色了
- #5 [bliss33], 19-11-30 22:59樓主描述下所用係乜咖喱粉,係咪擺放太耐受咗潮,故此味道已失
- #6 [Mongma], 19-12-01 00:33薯仔有冇煎煎??
- #7 [oeel], 19-12-01 00:44鼓招排骨
- #8 [shadowwho], 19-12-01 07:17我用依隻咖哩粉。不過買咗超過兩年,可能咁嘅原因,啲味道唔香。
- #9 [shadowwho], 19-12-01 07:18薯仔同雞都有煎, 然後先落咖哩粉去煮。
- #10 [razor], 19-12-01 11:00先要用油爆香洋蔥碎,再落咖哩粉同其他香料繼續炒,要炒香但唔好炒燶,跟住落肉炒多一陣,最後先至落水慢慢煮
- #11 [bliss33], 19-12-01 11:15#8 妖,買咗兩年嘅㗎喱粉,除非保存得巧,否則受咗潮,味刀茅埋或變質,唔怪之得失敗,去雜貨舖買過新鮮嘅,重煑啦
- #12 [alexanderkoo], 19-12-01 11:16Simply go to Hoi kee(Wai kee, less sauce and more hot, $8/bowl of sauce), Canal road market and ordered a bowl of curry mutton without rice, $58. The leftover curry can be reserved for home DIY.
- #13 [Dlbf], 19-12-01 11:56煑咖喱想好食係十分花功夫,首先去鵝頸橋啲印度香料舖買香料,大量洋蔥,大量蕃茄,喜歡嘅加蘋果,一路煑一路攪,攪到手起水泡。
我姐父係高手,佢一煑就大大大煲,我就癡一煲仔放冰箱做咖喱膽,想食就解凍。 - #14 [Dlbf], 19-12-01 12:03呢隻咖喱汁十分方便,倒出嚟煮一陣就得,不過無乜餸,我就加尐日本豬肉腸,蕎頭餸飯very nice。
- #15 [254mm], 19-12-01 12:13樓主,真攪笑,買了兩年仲用,食物要好食,首重新鮮呀,呢d 配料都要係呀!
- #16 [bb1668], 19-12-02 15:55兩年都無變硬?樓主放係防潮相機盒?
- #17 [bluejay], 20-01-04 02:30買了這隻自稱印度咖喱,唔知好唔好味。諗著整咖喱魚蛋,豬皮同蘿蔔,試過先知。
- #18 [一縷輕煙], 20-01-04 07:11試吓自己diy咖哩磚
半公升熱油,加2個洋蔥粒,幾湯匙咖哩粉,再慢慢攪拌加進適量麵粉,直至呈微糊狀,慢火加熱一個鐘,不時攪動避免痴低,好後不需放雪柜亦一月不壞
想食咖哩時加湯並加入適量咖哩磚,煲咖哩呈忌廉狀,顏色金黃,賣相與口感也不是說笑的,哈哈~ 好簡單你已是咖哩高手 - #19 [alexanderkoo], 20-01-04 09:16For shops, curry sauce composes of special mixture of spices, so hard to imitate. Even Hoi Kee and Wai Kee(Canal road market) have declined in quality. For the latter, only a pool of chilly oil on the top of the mutton few days ago. Already ordered the larger bowl one($68) without rice, so must have expectation.
- #20 [hnm], 20-01-04 09:37我的簡易版印度咖喱做法: 去Mark & Spencer按口味買樽咖喱醬(英國佬對印度咖喱要求算高)。
爆香洋蔥,薯仔同肉類後加入咖喱醬炆半個鐘(太耐驚啲材料爛晒),攤凍後放入雪櫃過夜等入味。
第日食時再拎出嚟炆多15分鐘。 - 下一頁 (1 of 2)
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