Ian

Cheers for that.

Couldn't see it for looking.

Swampy

Andy,

When you posted your base sauce/gravy recipe you stated that one of your next postings would be the production of pre-cooked meat and spice mix.

I have got the spice mix but have I missed the pre-cooked meat posting?

If not do you agree that this should be next so that we can recreate the dishes you have provided us with?

Also in reply to a previous question that when substituting chicken with meat or prawns you wrote that there was no change required to the recipe. Now I read that for prawns there is some amendment required.
I've found that when I substitute prawns in a dish the resulting curry always seems to be more intense (hotter) than when using chicken.
Is the change to the recipe a simple change that applies to all the dishes or is it more complex?

Swampy61

Andy,

What a great job!

Just keep them coming.

For me I'm looking forward to the Dupiaza and the Dhansak.

We have one at our local takeaway which is a great favourite with the family called Chicken Tikka Jaipur.

Do you do anything like that?

Think that I'll give the Phall a miss though. I prefer something more subtle than the "nuclear explosion in the mouth" type of curry.

Swampy

I always used to add powdered spices to the dish I was cooking in the dry state.

Then I  was told to premix the powders into a paste with water to prevent burning of the spices and I can say that the resulting taste was better.

I have also read that you can mix with some oil beforehand.

Any comment on whether the use of oil is preferable to water and does it enhance the flavour further?

I was also told to leave the paste to stand to allow all the water to be absorbed.

Swampy

Okay maybe Jamaica was not the best choice!!

I was there many years ago and they did indeed offer a goat head curry which I declined.

However there were others including chicken as pointed out by Bart.

My interest in other curries from other parts of the world stems from two sources.
Firstly I have been all over the place with my job and experienced many differing styles of "curry" and secondly I have a great cookbook called the complete asian cookbook written by Charmaine Solomon.

I have tried to recreate her recipes from India and Sri Lanka to Thailand and Indonesia and even Laos and Burma with varying degrees of success mainly due to my ability to follow the instructions correctly or have all the requisite ingredients to hand.

The range of different curries from those with rich sauces to those that are dry and using chicken, beef or fish combined with different combinations of spices keeps me serching for the perfect curry.

What a great site - only wish I'd discovered it sooner.

Being new to the forum forgive me if I am covering a previously discussed topic, but has anyone considered curries from other parts of the world such as Malaysia and Indonesia or even Jamaica.

The word curry should not be linked solely with the indian subcontinent although that is obviously the main focus lies, but I would like to know if anyone has experimented with other regional curries and whether or not they have had any success.



Swampy

Hi Hansel,

When I met my wife it wasn't only the kids that didn't like curry.

My wife had a bad experience at a restaurant several years before when someone chose a meal that was too hot and spicy so she was put off trying again.

So I reintroduced her to the delights of an Indian meal by choosing a Korma for her - nice and mild and creamy.

It soon followed that the kids then 7 and 10 got their first curry experience and the rest is history.

THey still don't like them over spicy but there are so many to chose from with such beautiful flavours that it is now almost a weekly ritual. Well it would be if not fot me working away from home.

We also have a 6 year old  who is just begining to try a few mouthfuls.

So my advise is to stick with it and eventually they will be hooked.

Good Luck.

Swampy

Thnaks to you all for the welcome.

What would you suggest is a good recipe to start with?

I went to night school to learn Indian Cookery and have a few recipes I can share with you all. The first one I leant and which I make on many occassions and one the family enjoy is a Chicken Tikka Masala.

I'll post the recipe here some time for comment.

Cheers!

Hi my name is Swampy61 and I am a curryholic!!
I'm currently working in Baku, Azerbaijan.
I've been here for four years.
Amazingly the locals don't like their food too spicy.
Along with another collegue of mine we regularly hold a curry cook off to see who can make the best curry.
So far honours are just about even and any tips to give me the edge would be invaluable.
Look forward to reading more and maybe getting to know some of you better, but most of all learning some new and wonderful recipes.

Cheers!!