I'll have to try that corned mutton, I'm a sucker for corned beef hash, this will add a bit of variety.

Quote from: rshome123 on September 23, 2013, 10:31 PM
Curryhell, I have to say that's the most helpful post for a newcomer I've seen.  Well done.

Yep, that should be stickied somewhere.

Is there a difference between satkora and shatkora. Everytime I see a picture of something called 'satkora' it's small and round, and when I see shatkora it's something resembling a long kaffir lime.

I know there are lots of varieties.

yours confused.

No alcohol? you could always try a bhang lassi.

Apparently tumeric use in India has been used to explain why a nation that smokes heavily has a relatively low level of cancer cases.

How much tumeric is used in traditional Indian recipes? I estimate that in my BIR recipes that around a quarter of a tsp per tsp of mix powder added. That doesn't sound too excessive considering tumeric is a major ingredient in commercial curry powders.

I've heard that tumeric is used mainly for it's medicinal qualities and against flatulence (doesn't work with me!) but I don't know if this is the sole reason.

 ;D

I just discovered that there is a butcher's in my Indian area that specialises in goat. I've been meaning to make a Jamaican style goat curry for years, but if I can get a good deal I may well stock up with a few kilos.

I'm told that in some places goat is used in place of mutton, and the two are interchangable.

So, any advice?, do I just cook it like mutton. Any good recipes, thoughts or experiences?

Cheers

Yeah, I'd love to hear about some of the Burmese recipes. Welcome.

The link doesn't work but I've had perfect results usingh this method. I don't even have a deep fat fryer.

"As my control, I'm using a recipe developed by chef Mark Hix for the British Potato Council (pdf), on the grounds that it seems fairly standard in terms of method and ingredients and, thanks to the BPC has a pleasingly official ring to it. The potatoes are peeled and cut into 1cm thick chips. These are washed, dried and par-boiled, then drained and left to cool. The chips are then blanched in a pan or fryer of oil at 120C until soft, but not coloured, and then patted dry. At the last minute, they go back into the pan at 160C to crisp up ? according to David and Si Hairy-Biker, who look like chaps who enjoy a good fish supper, double-frying is "the secret of good chips"."

From a Guardain article on the perfect fish and chips.

http://www.theguardian.com/lifeandstyle/wordofmouth/2011/sep/29/how-cook-perfect-battered-fish