Korahi curry with induction wok burner
Автор: Mack What?
Загружено: 2026-01-11
Просмотров: 7
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For the first time I use my wok induction burner to heat my Indian Korahi's. It adds a tasty maillard crust, keeps the curry warm, and just looks good too. Don't need gas!! I was all consumed by curry and said I'm adding to my series of videos about curry (my mistake).
The curry was Rick Stein's on-line lamb and spinach Karahi recipe, given to him by the Karachi restaurant in Bradford, England. I went to Karachi 2 weeks ago. I followed the recipe to the letter and it was very similar. Mine was somehow more creamy. Maybe I used more spinach (as portion does depend on it's form, tin, frozen, etc). Anyway, was a top curry!
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