Curry

[black bart]

Another great thread...well done chaps. You may have observed my Fish Head Stew from my pirate party a year or so ago was actually Bengal Fish Stew.

Hounslow is not far away and neither is Southall...need I say more.

[spaghettijim]

Spaghetti Jim says
Par boil some cut up carrots and cauliflower. Mix in some good curry powder, not too much, and let sit.
Meanwhile cut up a piece of Queso fresco (the stuff that doesn't melt) into little pieces.
Saute the veggies and toss with the cheese
Boil up some noodles. I use Spaghetti Jim's Taglearini.
Mix noodles with the curried veggies.
Arrgh there ya go matie
And remember the pirates warning: "You havent been around the world until you have been around the world on a Greek pirate ship."

[black bart]

spaghettijim wrote:

"You havent been around the world until you have been around the world on a Greek pirate ship."

Don't tell me they make you eat curried Moussaka?

[daftbeaker]

Just made a lamb curry. Onion, chillis and chilli powder fried in a bit of oil, then diced lamb added and browned. Then I added passata and greek yoghurt, garam masala, ground cumin and some coriander leaves. It all tasted nice but I've noticed that there are little flecks of something floating in it that look like the yoghurt's curdled.

It doesn't taste any different but it looks a bit odd, any ideas how to stop it happening?

[TwistedSister]

DB, cook everything first and then take it off the heat and slowly mix in the yogurt. That should solve your problem.

[black bart]

I have an Indian recipe which uses yoghurt...I thinks it's Tikka Massala...I think Twisty is right.

[daftbeaker]

Thanks Twisty, it helped. I still got the interesting flecks of stuff but it turned out to be probably the tastiest curry I've cooked Yoghurt adding near the end is definitely a good trick.

[TwistedSister]

Thanks Twisty, it helped. I still got the interesting flecks of stuff but it turned out to be probably the tastiest curry I've cooked Yoghurt adding near the end is definitely a good trick.

Glad I could help.

[black bart]

You could add some bright red food colouring like they do in some Indian restaurants so you get Dayglo Red chicken.

[Roy Hunter]

You could add some carmine dye, which is made out of cochineal bugs picked off cactus plants, like they do in some Indian restaurants so you get Dayglo Red chicken.

Fixed.

[Horza]

Is eating Cochineal Bugs any more disturbing than eating chicken though?

[Roy Hunter]

Well, more people go "Eugh! Bugs!" than go "Eugh! Chicken!"

I don't mind cochineal at all.

[TwistedSister]

Well, more people go "Eugh! Bugs!" than go "Eugh! Chicken!"

I don't mind cochineal at all.

Of course not, you also enjoy Haggis.

[Arkaeon]

You can also get that glorious glow of red or gold by adding sincere quantities of paprika or turmeric, which will also warm the flavors without making it significantly "hotter". Bonus: turmeric capsicum and/or curcumin has been linked to helping the body identify and disrupt or destroy pre-cancerous cells that could lead to tumors. This has nothing to do with good cooking, per se, but it's fun to visualize as you chomp your tasty curry.

[Horza]

I take it that is what the red is supposed to represent. As we do so much of our eating with our eyes even the cochineal has probably not died in vain as red stained chicken "tastes" better than the pale alternative.