You have to cook the powder first till it's dark then add whatever else. We call it "burn" but it's not really burnt. After that the prominent flavor should be the curry.
For chicken usually clean it first with vinegar (or anything else acidic/alcohol) so there's really no "blood" when cooked through. Cooks long enough where everything else cooks down and never have that issue.
For shrimp/seafood, a few diff approaches:
-**** it, depending on how lazy i am i just live with it
- "burn" the curry first (again don't really burn, just dark enough before an actual burnt taste kicks in)
-Add some grace fish tea, adds that seafood flavor
-squeeze some lime in towards the end, adds a quick kick of trick flavor
-Cook down some sacrificial shrimp first that will add the flavor, but clearly shrink. This is just for flavor. Sometimes i'll do the whole thing with shell, remove after all the flavors simmered then add shrimp
-last riskier one is quick cook in the hot oil, curry powder and garlic, remove, continue with broth, readd towards the end
depends on how I feel really.
para bellum
that eggplant parm looks LEGIT! I don't hit The Bronx other than Yankee games, but is that spot worth it?
DCAllAfrican
ARE YOU GETTING MARRIED AND MOVING TO NEVADA!?!?!
