by Rex M F Smith <usenet@[EMAIL PROTECTED]
>
Jan 12, 2008 at 02:39 PM
In message <036cfd5f4f.E@[EMAIL PROTECTED]
>, Elaine Jones
<elaine@[EMAIL PROTECTED]
> writes
>Quoting from message <fm9s87$mq1$1@[EMAIL PROTECTED]
>
> posted on 12 Jan 2008 by wojtek
>>I have got souvenir
>> - achar pachranga, indian pickles.:)I don't know what I can to do with
>> this pickles.
>One of our local restaurants does use this sort of pickle to make a
>curry dish Achari Gosht(Lamb) but I have not tried to make it myself.
Local here also uses achar in chicken curries; nicely sharp /spicy I
thought ... (I'm sure I've had lamb, too)
Good luck with it!
They appeared to just stir in a spoonful near the end of the cooking; it
has appeared as a "stripe" through the curry ... so contrasting
flavours, not just "mixed" ...
Claimed as a Bengali thing ...
http://www.bengalclassic.co.uk/images/MenuSections/ChefSpecialities.jpg
See #42
--
Rex M F Smith
