Originally posted by yetanotherbob
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Pot of yellow yoghurty stuff when ordering a curry
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Originally posted by suityou01 View PostAre you Sikh though?
Since you ask, yes, but not a practising one. I'm an agnostic but i like to study the history and stuff in general..Comment
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Originally posted by yetanotherbob View PostWhy does it matter?
Since you ask, yes, but not a practising one. I'm an agnostic but i like to study the history and stuff in general..
I fear times may have moved on since that joke would have been socially acceptable though.
See you after the ban, I hope.Knock first as I might be balancing my chakras.Comment
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What really impresses me is that youse guys are still remotely night, at this time of sober
hic
(\__/)
(>'.'<)
("")("") Born to Drink. Forced to WorkComment
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Originally posted by EternalOptimist View PostWhat really impresses me is that youse guys are still remotely night, at this time of sober
hic
Knock first as I might be balancing my chakras.Comment
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Originally posted by yetanotherbob View PostWhy does it matter?
Since you ask, yes, but not a practising one. I'm an agnostic but i like to study the history and stuff in general..
I make a good curry, but use All Spice instead of Garam Masala."I can put any old tat in my sig, put quotes around it and attribute to someone of whom I've heard, to make it sound true."
- Voltaire/Benjamin Franklin/Anne Frank...Comment
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I make my own curries too, not had a takeaway for ages.
Last curry house I went to served boiled chicken with a "I feel like chicken tonight" curry sauce poured over the top.
Rank.
Here's one I made earlier:
2 tablespoons butter
2 x 400g tins of chopped tomatoes
285ml/1/2 pint stock or water
1.5kg/3 1/2lb leg of lamb, diced
1 handful of chopped mint and coriander
285ml/1/2 pint natural yoghurt
salt and freshly ground black pepper
lime juice to taste
Hot and Fragrant Rub Mix -
2 tablespoons fennel seeds
2 tablespoons cumin seeds
2 tablespoons coriander seeds
1/2 tablespoon fenugreek seeds
1/2 tablespoon black peppercorns
1 clove
1/2 a cinnamon stick
2 cardamom pods
salt and freshly ground black pepper
Curry Paste Ingredients -
5cm/2 inches fresh ginger, peeled
2 tennis-ball-sized red onions, peeled
10 cloves of garlic, peeled
2 fresh chillies, with seeds
1 bunch of fresh coriander
Preheat your oven to 170C/325F/Gas 3.
Lightly toast the fragrant rub mix in the oven or under the grill. Chop the curry paste ingredients roughly, add the rub mix and puree in a food processor.
In a large casserole pan, fry the curry paste mixture in the butter until it goes golden, stirring regularly. Add the tomatoes and the stock or water. Bring to the boil, cover with kitchen foil and place in the oven for one and a half hours to intensify the flavour. Remove the foil and continue to simmer on the stove until it thickens. This is your basic curry sauce.
Fry the lamb in a little olive oil until golden, then add to the curry sauce and simmer for around 1 hour or until tender.
Sprinkle with chopped coriander and mint and stir in the yoghurt. Season to taste and add a good squeeze of lime juice. Serve with spiced breads, steamed basmati rice and lots and lots of cold beer.
Feel free to vary the curry by using diced chicken, prawns or paneer, or vegetables like Swiss chard, spinach, peas, cauliflower, fried aubergine, okra, boiled potatoes, chickpeas or lentils.
Enjoy!If you think my attitude stinks, you should smell my fingers.Comment
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Originally posted by yetanotherbob View PostLet's face it. Most curry houses or takeways are a sham.
For really authentic and clean, healthy, nutritious, homemade-like Indian food, drop in to the Sikh temple in Southall on a Sunday afternoon.
And that's a veggie oneDoing the needful since 1827Comment
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Originally posted by EternalOptimist View PostWhat really impresses me is that youse guys are still remotely night, at this time of sober
hic
What happens in General, stays in General.You know what they say about assumptions!Comment
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Forget all that...
I'm still shocked that SY has four children - with a possible fifth on the way...
I'm now unsettled.
ToneComment
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