HOW DO YOU DO? As for me. -------------------------------------------------------------------------------- Step one, preheat oven to 400 degrees or start broiler depending on how you like your meat (left myself wide open didn't I) if you use the broiler your cooking time WILL vary. Step two, chop up meat, I use beef cubes for stewing and just cut them in half. Not required but you can season with salt and pepper to taste. Step three, placed meat in oiled pie pan, (light oil and oil of choice) cook in oven for 10 min. Step four, start making rice (easy....if you can't do it by now you will never be able to do it). Step five after 10 min place in Lager Beer to meat mix cook 10 more min. I like thin sauce use the whole bottle if you like thick sauce use half (drink the rest of course). Step six, after 10 min place in curry packet (Japanese style curry in the bricks not Indian spice curry) at this time you can add veggies if you want but well I don't, who needs them? Step seven, Plate rice on bottom meat and curry on top (or mix it in like I do). Step eight enjoy!
Tough decision. I really have a quandary here. Tai, Malaysian, Singapore, Japanese, Caribbean, Kashmiri, Madras, Pakistani, oh my.
Are you kidding?? I purposely make too much! Leftover curry! :drool :drool :drool :drool :drool You don't know what you are missing, Will.
Do you have a picture of a curry packet? I've never seen one. And do you have a picture of the finished meal before you have finished it? I'm afraid of looking at your belly The curries I know are the spices you can buy. Yellow, red and green. You can get them at Thai restaurants. Yellow is the most common. Red is a little hotter and more tasty. Green I can't really stand this. It's awful. And besides this. How large are your Lager bottles. Our beer bottles contain 17 fl. oz. Smaller bottles are just for tourists :rofl