Topic: Poor man's curry

[DalPuri]

CTRL + a few times if you cant read it.  Dont forget to count how many, when reverting back to your preferred browser size.   

Or Ctrl+0.  Saves having to tax the jolly old grey matter, don't you know ?
** Phil.

Thank you Phillip     but i  did say preferred browser size. 

I like to juggle now and then and also keep different tabs at different font sizes.
CTRL F is what i use mostly. very handy.

[Ketman]

Just order online/You can get the Bolst mild or hot here
http://www.spicesofindia.co.uk/acatalog/Curry-Powder.html

Thanks, but I'll give Spices of India a miss. Their minimum postal charge to NI is ?11.50. You need to order an awful lot of stuff to make it economical.

Just searching my memory, I believe I got my first curry recipe from Katharine Whitehorn's Cooking in a Bedsit, round about 1970. That must be where I got the habit of adding sultanas to the sauce. But, looking around here at other people's recipes, I can't see anyone else doing it. Am I weird?

Thanks for all the replies anyway. We'll see how I get on with the Rajah Hot Madras. I'll probably be back.

[Peripatetic Phil]

Just searching my memory, I believe I got my first curry recipe from Katharine Whitehorn's Cooking in a Bedsit, round about 1970. That must be where I got the habit of adding sultanas to the sauce. But, looking around here at other people's recipes, I can't see anyone else doing it. Am I weird?

No, just living in a time warp   We Britons added sultanas to our curries mainly to disguise the taste of the raw curry powder, since at that time very few Britons knew that the spices had to be cooked in oil.  Most British housewives simply added curry powder to an aqueous base (water, plus a few things), as a result of which the spices never cooked.  Now most of us appreciate the need to cook the spices in oil, and apart from a few specialist dishes where (e.g.,) lichi are used, few now use fruit in curries.

** Phil.

[Les]

The last time I had fruit in a curry was back in the 1980s, The chef of the local T/A was from Karachi, and seemed to put banana in most curry's, Quite nice though,

Les

[goncalo]

The last time I had fruit in a curry was back in the 1980s, The chef of the local T/A was from Karachi, and seemed to put banana in most curry's, Quite nice though,

My first curry upon landing on this site, was a kashmiri korma, using banana. Me and the missus loved it.

Goncalo

[Les]

The last time I had fruit in a curry was back in the 1980s, The chef of the local T/A was from Karachi, and seemed to put banana in most curry's, Quite nice though,

My first curry upon landing on this site, was a kashmiri korma, using banana. Me and the missus loved it.

Goncalo

What could be better, A nice curry AND one of your 5 a day all in one ;D

Les

[chonk]

That must be where I got the habit of adding sultanas to the sauce. But, looking around here at other people's recipes, I can't see anyone else doing it. Am I weird?

It's quite common to add many different sorts of (dry) fruits, like raisins, sultanas and nuts, to dishes that belong to the Mughlai / Nawabi cuisine (like Navratan Pulao, different Biryanis or Korma, e.g.), and other north-indian specialities. Nothing wrong or weird about that! (:

Greetings!