yum! thanks for sharing...i've been wanting to cook something curry'ish for a while! i think i'll give this a go with either lamb or chicken for a nice sunday dinner...
I cheat and use a lot of yogurt in the marinating masala. Can use less oil and other stuff, and substitute a certain amount of watchfulness and water for the roasting fats.
Num. That looks darn tasty. :-)
I've found that a bit of good hot pepper and then a pinch of ancho chili pepper works for that complex indian pepper taste. The smokiness of the ancho is just enough for an extra bottom note of flavour to tie the whole thing together. PARTICULARLY if you get your hands on curry leaves. It's heaven on the nose.
I get mine from the Indian grocer up the road! So I've no idea where you could get yours. If you can't get hold of them, don't worry, the dish won't suffer too much if you have to leave them out.
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adding to memories..!!
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1/2 star anise = 1/2 tsp?
A small handful bunch mint leaves = handful or bunch?
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The star anise was half a whole star. But if you have powder, use about a teaspoonful.
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Num. That looks darn tasty. :-)
I've found that a bit of good hot pepper and then a pinch of ancho chili pepper works for that complex indian pepper taste. The smokiness of the ancho is just enough for an extra bottom note of flavour to tie the whole thing together. PARTICULARLY if you get your hands on curry leaves. It's heaven on the nose.
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Where does one get fenugreek leaves?
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