Topic: Recommended Curry Book for Christmas??

[SKAZE]

I have the 50 great curries book, ive tried a couple out of there and i find the water that they tell you to add is always way to much, any one else had this?

[Graeme]

I am sorry that i did not find time to reply to currymonster
and this post sooner, I have been organising a family event.

I sent a private message a while back to currymonster as soon
as i realised I was not going to get back any sooner (he bought the book).

However currymonster and other bir members, the first item to cook
from this book would be on page 126 Prawns in sweet and hot curry
(prawn patia) if you do nothing else try this. My advise is to AT FIRST TRY
cut down on all spices (and green heat) by say half. Also and add the
full 400g tin of toms (but carefull with the amount of juice)

Onions, I fill a pint glass (two onions etc means nothing to me)
with very finely chopped onion and fry for 15-20 mins before moving on.

During the first few goes don't use any prawns! make this as a sauce.
You can use prawns, chicken or chicken tikka etc later with this sauce.

Its the sauce i am talking about.
Also if you leave out the final sour, sweet
and salt? ingredients we seem to have a basic Indian bhuna too.

let us know what you think.

[Ader1]

I just received The Curry Bible as a Christmas gift.  Anybody else have it?  It looks pretty good with some very nice pictures of curries in it.  Also, seems to be good descriptions of the cooking proedures to be followed.  There are curries there from India, Thailand, Malaysia, Indonesia etc.

[currymonster]

I am sorry that i did not find time to reply to currymonster
and this post sooner, I have been organising a family event.

I sent a private message a while back to currymonster as soon
as i realised I was not going to get back any sooner (he bought the book).

However currymonster and other bir members, the first item to cook
from this book would be on page 126 Prawns in sweet and hot curry
(prawn patia) if you do nothing else try this. My advise is to AT FIRST TRY
cut down on all spices (and green heat) by say half. Also and add the
full 400g tin of toms (but carefull with the amount of juice)

Onions, I fill a pint glass (two onions etc means nothing to me)
with very finely chopped onion and fry for 15-20 mins before moving on.

During the first few goes don't use any prawns! make this as a sauce.
You can use prawns, chicken or chicken tikka etc later with this sauce.

Its the sauce i am talking about.
Also if you leave out the final sour, sweet
and salt? ingredients we seem to have a basic Indian bhuna too.

let us know what you think.

Thanks Graeme, no problem.

I bought the A4 Paperback with DVD version of this book and the recipe you mention is on page 113. Looks like a good recipe,

I've still got loads of Ashoka Base though so I might use this recipe to inspire a dish using that.

Can't.... resist... urge... to.... experiment!  ;D