On 7 Jul, 22:33, Rex M F Smith <use...@[EMAIL PROTECTED]
> wrote:
> In message <f6os0m$im...@[EMAIL PROTECTED]
>, James
> <m...@[EMAIL PROTECTED]
> writes
>
> >Perhaps it would stimulate some discussion if we all posted our
> >favourite curry recipes?
>
> Not a dead group, but possibly a bit bored by the trolls lately
>
> If you go back 3 / 4 days you'll see actual posts intended for this
> group (rather than just those attempting to stoke flame wars)
>
> *My* current favourite curry recipe can be found on page 59 - 60 of
> "Madhur Jaffrey's Indian Cookery" 1982
>
> "Goan-style hot and sour ****k"
>
> I'm using cheap mutton (=A35.50 KG); and adding about 1KG of assorted
> vegetables ... and twice the other ingredients, excepting the meat
>
> This stretches the amount to feed about 8 - 10 and makes the cost per
> ****tion rather more reasonable.
>
> I found I can buy ready - fried onions; dry ... which is far better than
> trying to do them in a food - processor as suggested ...
>
> However, since the recipe is giving quantities for fresh onions reduced
> to charred relics ( :-) ) ... I used 200g of the dried in my double -
> quantity curry mix
>
> No complaints yet ...
>
> Now ... anyone got a suggestion for something that will grind cinnamon
> bark?!
>
> It's doing my coffee grinder no good at all ...
> --
> Rex M F Smith
can't understand why you use mutton (not a common Indian meat) in a
dish which is obviously for ****k (vindaloo or xacuti?). It is rare
that spicing and techniques for one type of meat translate well to
another.
No complaints may mean good, but no cigar, for that reason.
cheers
Wazza
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