30 peppercorns and some coriander seeds. Easy! And pretty thick.
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You definitely have to wait until the meat is enough, that’s key. Nobody wants meat that isn’t enough. Not enough just doesn’t cut it.
And only add more salt if it wants it. Too many chefs are neglecting to ask consent from their dishes before seasoning them.
Ah yes just how I like my curries, fhaken not ftirred.
Ah, the great Hannah Glasse. Timeless.
