Quote from: raygraham on March 13, 2006, 07:09 AM
Hi,

Obviously this is an American recipe site. What's Canola Oil or it's equivalent over here, can't say I have seen it in my supermarkets? I guess Veg Oil would be similar. I wonder what curry powder they use?

Ray

Canola is corn oil and our equivalent is Mazola (remember the 70's ads for that?), but I don't think it matters what veg oil you use. Canola is just the most commonly used oil in the US because they grow a LOT of corn!

Darth, I've been watching all the Star Wars movies a lot lately as my 9yr old son has just discovered them and become addicted, and every time I see Lord Vader all I can think of is 'curries from the darkside'!?  ;D

I find the Co-op plain naans quite acceptable.  I microwave my naans because I like them quite soft and soggy! 

I think one of the secrets of a really, really good aloo dish is to boil the potatoes whole in their skins and peel the skin off when they've cooled a bit.? It makes an incredible difference to the taste and texture of the spuds, give it a try!? We don't usually boil them like this in the UK but I know in other parts of the world (such as India) they always do, and most good restaurants and takeaways prepare their potatoes like this, I'm sure, it makes such a difference you can easily tell.

I would save your ginger powder for making cakes and biscuits and nothing else! 

Don't be tempted to use it as a substitute for fresh ginger in curries because it has a completely different flavour and it just doesn't work.

You pretty much have everything you need with the exception of coriander powder.  Black mustard seeds are also very good to have as lots of recipes call for them.

Re the korai - I've had this many times from various restaurants and the sauce is exactly the same as the CTM sauce, the overall taste of the dish is different to CTM because of the onions and peppers etc.? Is this the same around your way, or is it a local thing??

Yay, Daksha the indian lady won the quarters on friday with her fantastic indian food. I was so pleased for her, and maybe if she goes further this will show that indian food is a cuisine to be taken more seriously and given more credit than it is at the moment. It's not all a madras and 10 pints on a friday night, is it!

Come on guys, don't be shy!? Join us and be treated like kings among men! (and women).?

The 'sicky burp' (lol!) description for me immediately brings to mind cumin. I cannot stand the smell of the stuff and 'sicky burp' is quite apt!

I do use cumin though as it's such an important ingredient in indian food, but I use as little as I can get away with and really dislike the taste if it dominates a dish.

It's all here Ader1 https://curry-recipes.co.uk/curry/index.php?PHPSESSID=391535f997edd57eaf71216fba81fdde&topic=536.msg5021#msg5021?
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