No, not you, boy - go back to your seat!!
Iknow that there's one for every occasion, but I've always had a soft spot for Sri Lanka. Not just because my lady friend was serving there in the '40s.
Although I experiment with all sorts of exotic mixes from the Spice Shop or Spice Box etc, I always come back to this one. Especially for Fish, Chicken, Cauli or Banana.
From Jill Norman's wonderful Book of Spices.
Oooh I'm passing that onto my OH. He is quite interested in making his own curries.
What do you do with the banana Tim? I'm really interested.
Afraid I'm a bit of an ignoramuos regarding making curry from scratch, Tim,
where do you buy the fresh curry leaves from ?
A shotgun reply.
One does not have to have the real thing - or the thing at all. You might never know the difference. And dried is always a substitute for fresh.
For ideas, try -
http://www.bbc.co.uk/food/recipes/mostof_indianessentials1.shtml
http://www.thespiceshop.co.uk/acatalog/index.html
http://www.mamtaskitchen.com/ - or 'ethnic grocers'.
I freeze my fresh ones.
Bananas? Correctly green banana curry. But ours are often beyond that state & have to go in toward the end & hope!
Thankyou ! ;D
Quote from: tim on November 17, 2006, 10:26:26
One does not have to have the real thing - or the thing at all.
Now firmly back in my seat (I presume that comment was for me ;)), chicken tikka masala is a good example of 'not the real thing', since I gather it was a dish concocted purely for British tastes?
I knocked myself a simple lunch last weekend using available oddments. Green tomato curry sauce out of the freezer, chapatis out of the fridge, two eggs and one banana. I had forgotten how delightful banana is with a curry.
Yes!!
And I do like potato in a curry.
I like the small waxy ones, eg PFA, or new potatoes in season, done as a side dish, eg Bombay style.
Thanks Tim. I googled for green banana curry and came up with loads of recipes. I'm eager to try it.
Since becoming a veggie I have found that I actually like the potatoes in a veg curry more than I ever did the chicken.
I watched a programme where they were reporting on an Indian wedding. There were something like between 500 and 1000 guests. Every meal served up was vegetarian. I was astounded. How come I don't get that amount of choice when I have a take away??!! ;D
I dry-roast my spices (carefully and watching like a hawk) in the microwave - 2-3 minutes :)
Quote from: Emagggie on November 17, 2006, 09:58:20
Afraid I'm a bit of an ignoramuos regarding making curry from scratch, Tim,
where do you buy the fresh curry leaves from ?
they sell fresh curry leaves at TWO stalls in Peterborough Market :o <smugsmiley> ;D
Ho hum..SS, I wish......I wish. ;D
Mind you there is an Indian supermarket in the next town.
Postage is cheaper than petrol?
curry leaves freeze really well - I just use from frozen so you could stock up :)
She read my post!!
:-[ :P ;)
Slight problem as I can't go in myself! Owners of shop wanted to buy our house and brought the world and it's granny to view.(Think Kumars ;D)
They didn't come up with required dosh but were veryannoyed 'cos we sold to someone who did ::) So on reflection I'll go elsewhere for my curry stuff-online probably. ;D Don't want Montezuma's Revenge. :o
This is slightly changing the subject, but I grew up on Nazir's curry paste and love it. I can't find any online or "down south".
Macclesfield market is the only place where I know I can get it but that is a bit far. I just wondered if anyone else knows of anywhere closer. A bit of a long shot I know! :(
T.
Interesting how paste differs from powder.
A thought - my recipe above is quite mild. Those who can't get lift-off without a handful of chillies should add their usual dose!
My parents spent a long time searching for their definitive curry after living in Singapore which is why I love this one.
It has also converted many people who didn't eat curry before. We had many family parties with a big 'curry' and all the sambles and it was the fitting thing to do when my father died, what he would have wanted!
T.