Bri62
SMF Supporter
Small world lolMy Dad's from Widnes,
WELL MR Wabble id say that lot is a exsplosive recipe lolOoh Curries!!!
Hi, I'm no Gordon 'Ramasamy' but do cook my own curries fusion style. Being a Eurasian, my curries are a mix of Indian, Ceylonese, Burmese, Malay and Chinese recipes and ingredients. The spiciness varies with the batch of chillies and the removal of the core and seeds. Curry powders aren't really hot, just flavourful. It's the chillies and peppers that hit the hot spot. Dried chillies are a surprise and disaster waiting to happen unless you get yours from a local Indian dry spice goods store where you can get special grades. You'll know the chillies are hot when your fingers heat up while cleaning and dicing them.
We Asians are crazy and can cry at the table and still go for more torture with second helpings.
Cheers,
Wabble
Chips, rice AND flatbread - now that's carboloading!
I bet that's good.I enjoy cooking curries from scratch. I make alot from this book which includes curries from many places.
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And that's why here you are a Moderator...I must admit 80% of my cooking has a very Italian slant.
There is an Indian street food restaurant in Bath that does a fine Railway curry……very tasty it is too.Funnily enough I'm making a 'railway curry' (lamb) from scratch tomorrow, served with some onion parathas and maybe some other bits and bobs. Carrot pickle must be on the cards as I have some carrots which definitely need eating, and soon.
Some curries, not this one, I have to tone down a bit for the Fuhrerin.
My late mum was a daughter of the Raj, born in Lucknow before the war, a this particular curry is a tip of the hat to British India.
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