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Average Rating:
Total Reviews: 7
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By CAC - DC
Washington D.C.
on February 20, 2013
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I love all of her recipes. Honestly, both this channel and the Food Network are so full of "celebrity chef/personalities" who are all show and no substance that I rarely watch either anymore. But I will watch this show (and a few others that are not the "prime time" obnoxious shows and personalities.
I'm lucky enough to live in a big city with ethnic groceries stores in very close proximity to my home, including an amazing Indian market that always carries fresh curry leaves and other great ingredients. The owner suggested that I freeze the leftover fresh curry leaves for future use. He said they freeze wonderfully.
To keep buttermilk from curdling, make sure to add it at room temperature (not right out of the refrigerator. If you are using low-fat or non-fat buttermilk, you need to add in a little fat in the form of melted and cooled butter or a tablespoon or 2 of heavy cream. This will keep it from curdling.
By Sammy Dew
Bend, OR
on October 05, 2012
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Recipe turned out well. While waiting for Bal's Indian roast chicken to rest I added green chard & green beans (just to use them up and they were a nice addition. I used heirloom tomatoes. Next time I will add coconut milk also. Think it will be a good flavor addition. Good recipe, not amazing but with a few changes I can make it perfect for our taste. We make a lot of Indian. I will make it again, with some fine tuning.
By Aesope
on September 23, 2012
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This did not turn out well at all.
It has a wired tangy flavor and the buttermilk curdled.
I followed the instructions step by step and had much higher expectations.
By daub
Missoula, MT
on March 06, 2012
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This is a fantastic recipe; I love its mellow but rich flavor. I am cooking it tomorrow for a Lutheran Lenten Soup Supper. I can't wait for others to enjoy it too!
By flavrlovr
on December 27, 2011
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This is a delicious and simple curry. My family loves it. I adore it. I don't care for potatoes so used butternut squash and cauliflower instead. I am able to find all the spices except the fresh curry leaves so used (Sambhal curry powder instead. I like it hot so finished my bowl with some chopped serrano chili. We have many new dishes that we love courtesy of Bal !
By cmay0
on December 23, 2011
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Even though I didn't have exactly the same ingredients called for on hand, I made do with what I had. Me and my family gobbled it up. Made it with the sweet potato cakes also from Dal found on this site and it was a delicious vegetarian meal.
By michelleanderso...
Lubbock, TX
on November 12, 2011
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This was a disaster. I spent lots of money on the unusual spices and all I got was a mess. The buttermilk curdled even though I didn't let it boil. Tasted like sour yuck. Might work with stock and coconut milk. This recipe does not work as written.