Topic: Help me identifying these curries/dishes from a takeaway

[Netik]

@DalPuri, Thanks a lot, looks really like it, I will definitely try it out

@StoneCut, Thanks, I already talked to him, however, he is just the owner of that takeaway but not the cook..they kind of distribute/sell the food of another restaurant which he didn't name yet (I will ask again though).

@Chonk: Thank you, I will try to find these recipes I think the recipe I tried for the okra dish was named vendakkai..not sure though....it was very simple, I wrote it in the first post. It was similar, but not quite right. I believe I didn't cook it right, maybe too long or too short. I'm also not sure how thick the coconut milk should be. When I make it myself, it is very liquid but very greasy somehow. In the takeaway it has more of a milk/yoghurt consistency, the seller told me there is no yoghurt in it, as it's not a north indian dish and served hot and yoghurt would curdle....he couldn't tell me more than that okra should be cooked in coconut milk and then I should add more coconut milk later. But maybe he is using some kind of single/double cream to make it tastier....

[chonk]

Ah, I see. Wouldn't say that coastal indian cuisine doesn't use yogurt at all, but he has a point. But (preferable full-fat, and real, indian 'dahi' will contain even a lot more fat) yogurt will most likely not curdle if used correctly ,) Cream is a pretty good guess! Maybe even some coconut cream?

But, and DalPuris suggestion is pretty good, did you already ask which part of the world these dishes come from? Could be some Sri Lankan curries after all ;D But I'd still go with indian ;P

I'd guess the okra dish (recipe page one) lacked some flavour. No chili at all? Maybe a pinch of cumin and/or coriander? If we are talking about south indian cuisine, you could try to throw in a few split urid beans and roast them, and keep them in there for taste and texture. Or using a masala paste. But you know best how it tasted (:

Could it be, but I doubt it somehow, that they make their own coconut milk? If so, they have total control over the consistency. Just some ideas (:

[Netik]

Hi Chonk, to be completely honest, I didn't even know Sri Lanka is not a part of south india like kerala or goa...shame on me   :-X I will ask him next time..the Problem is there is always a huge Queue, so he doesn't like to be distracted, so I have to go very late when there are no People.
It did lack some flavours indeed, but there are big green Chilis, look like http://4.bp.blogspot.com/-S02WhSEa3SU/TpoP1zX-QiI/AAAAAAAAGHc/SgDuAgWRul4/s1600/P1060529.JPG
Thank you, I will try that.

[Netik]

Chonk, I assume you are indian? May I ask you...A lot of recipes of indian curries from my book use grated coconut to make a paste. When I do that in my mixer, the paste is definitely not homogeneous...there are many coconut rasps inside. Should it be like that, or should the coconut kind of dissolve? Would it be better to use coconutcream instead?

[goncalo]

Chonk, I assume you are indian? May I ask you...A lot of recipes of indian curries from my book use grated coconut to make a paste. When I do that in my mixer, the paste is definitely not homogeneous...there are many coconut rasps inside. Should it be like that, or should the coconut kind of dissolve? Would it be better to use coconutcream instead?

for even pieces, why don't you use dessicated coconut? perhaps soak it for a 15 mins in warm water