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@halkubhai32: halku ai re walivideo#hulk#halku#hulkre#aivideo#foryouvideo

halku bahi
halku bahi
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Region: PK
Tuesday 03 March 2026 06:00:12 GMT
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bikeshvai577
I'd seller :
🥰🥰🥰
2026-03-05 01:49:50
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amjadali8143
Amjad ali :
🥰🥰🥰
2026-03-03 06:27:50
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danishalibhayo
Danish Ali Bhayo :
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2026-03-16 11:40:30
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kelud breeng @kelasmalamagcity #ninja2tak #ninjass #ninjarr #ninjarr #fyp
kelud breeng @kelasmalamagcity #ninja2tak #ninjass #ninjarr #ninjarr #fyp
UK has good food??? 🫪 FISH & CHIPS WITH CURRY SAUCE 🐟🍟 INGREDIENTS (2 servings) 2 large russet potatoes 1 cod fillet Oil for frying Fish dredge 50g cornstarch 1 tbsp flour Fish batter 100g flour 2g baking powder Pinch of salt 1/4 tsp mustard powder Dash of paprika 200g beer Curry sauce (this makes 5 servings) 1 tsp curry powder 1/2 tsp turmeric 1 tsp Chinese five spice 1/2 tsp chilli powder 1/4 tsp cumin 1 tsp sugar Salt to taste 400ml stock (1 3/4 cups) 50g butter 1 tsp lemon juice 1 tsp vinegar (optional) 2 cloves garlic 40g cornstarch, mixed with water METHOD CHIPS 1. Peel and cut the potatoes. 2. Boil a large pot of water. Salt it heavily 3. Boil 8-10 min, until tender but not breaking apart. 4. Dry on a wire rack and let them cool 30 min before frying. CURRY SAUCE 1. Add the spices to the pan and mix. 2. Make the slurry with the cornstarch and water. 3. Add stock and mix. Low heat. 4. Add butter and lemon juice. 5. Add the garlic. 6. Bring to a gentle simmer. 7. Add the slurry. 8. Keep mixing as it heats until it thickens. FISH 1. Cut the fillet into appropriate sizes and add salt 2. Dredge: mix the cornstarch and flour, coat the fillet. 3. Batter: whisk the flour, baking powder, salt, mustard powder and paprika, then pour in the beer (needs to be cold beer) FRY (~175c/350f) 1. Fry the fish until golden (5-8 min) 2. Fry the chips until crispy
UK has good food??? 🫪 FISH & CHIPS WITH CURRY SAUCE 🐟🍟 INGREDIENTS (2 servings) 2 large russet potatoes 1 cod fillet Oil for frying Fish dredge 50g cornstarch 1 tbsp flour Fish batter 100g flour 2g baking powder Pinch of salt 1/4 tsp mustard powder Dash of paprika 200g beer Curry sauce (this makes 5 servings) 1 tsp curry powder 1/2 tsp turmeric 1 tsp Chinese five spice 1/2 tsp chilli powder 1/4 tsp cumin 1 tsp sugar Salt to taste 400ml stock (1 3/4 cups) 50g butter 1 tsp lemon juice 1 tsp vinegar (optional) 2 cloves garlic 40g cornstarch, mixed with water METHOD CHIPS 1. Peel and cut the potatoes. 2. Boil a large pot of water. Salt it heavily 3. Boil 8-10 min, until tender but not breaking apart. 4. Dry on a wire rack and let them cool 30 min before frying. CURRY SAUCE 1. Add the spices to the pan and mix. 2. Make the slurry with the cornstarch and water. 3. Add stock and mix. Low heat. 4. Add butter and lemon juice. 5. Add the garlic. 6. Bring to a gentle simmer. 7. Add the slurry. 8. Keep mixing as it heats until it thickens. FISH 1. Cut the fillet into appropriate sizes and add salt 2. Dredge: mix the cornstarch and flour, coat the fillet. 3. Batter: whisk the flour, baking powder, salt, mustard powder and paprika, then pour in the beer (needs to be cold beer) FRY (~175c/350f) 1. Fry the fish until golden (5-8 min) 2. Fry the chips until crispy
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