The Curry Secret by Kris Dhillon is my go to book for curry. It recreates the authentic British curry taste. The most important part is making the base "gravy". If that is not right then none of your curry dishes will be right.
I stir all the time and use Carnaroli as that was the way I was taught. My first risotto many years ago turned out perfectly using this method and has done ever since so the way I see it is...why change?
Why? Just why? I've also noticed that they cost a few pennies more than whole plum tomatoes too. Is it too much trouble to chop them yourself or break up with a wooden spoon? I just crush them by hand. It's something i've never quite understood. google_ad_section_end