Perhaps it would stimulate some discussion if we all posted our
favourite curry recipes?

In message <f6os0m$imn$1@registered.motzarella.org>, James 
 writes

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Not a dead group, but possibly a bit bored by the trolls lately

If you go back 3 / 4 days you'll see actual posts intended for this 
group (rather than just those attempting to stoke flame wars)


*My* current favourite curry recipe can be found on page 59 - 60 of 
"Madhur Jaffrey's Indian Cookery" 1982

"Goan-style hot and sour pork"

I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted 
vegetables ... and twice the other ingredients, excepting the meat

This stretches the amount to feed about 8 - 10 and makes the cost per 
portion rather more reasonable.

I found I can buy ready - fried onions; dry ... which is far better than 
trying to do them in a food - processor as suggested ...

However, since the recipe is giving quantities for fresh onions reduced 
to charred relics ( :-) ) ... I used 200g of the dried in my double - 
quantity curry mix

No complaints yet ...


Now ... anyone got a suggestion for something that will grind cinnamon 
bark?!

It's doing my coffee grinder no good at all ...
-- 
Rex M F Smith

In message <f6os0m$imn$1@registered.motzarella.org>, James 
 writes

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Not a dead group, but possibly a bit bored by the trolls lately

If you go back 3 / 4 days you'll see actual posts intended for this 
group (rather than just those attempting to stoke flame wars)


*My* current favourite curry recipe can be found on page 59 - 60 of 
"Madhur Jaffrey's Indian Cookery" 1982

"Goan-style hot and sour pork"

I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted 
vegetables ... and twice the other ingredients, excepting the meat

This stretches the amount to feed about 8 - 10 and makes the cost per 
portion rather more reasonable.

I found I can buy ready - fried onions; dry ... which is far better than 
trying to do them in a food - processor as suggested ...

However, since the recipe is giving quantities for fresh onions reduced 
to charred relics ( :-) ) ... I used 200g of the dried in my double - 
quantity curry mix

No complaints yet ...


Now ... anyone got a suggestion for something that will grind cinnamon 
bark?!

It's doing my coffee grinder no good at all ...
-- 
Rex M F Smith

"Rex M F Smith"  wrote in message 
news:WAuEvTExaAkGFwBE@gehena.demon.co.uk...

> Now ... anyone got a suggestion for something that will grind cinnamon 
> bark?!
>
> It's doing my coffee grinder no good at all ...

We're back at Indian made 'dry grinders' again...

One day someone's going to start importing them...

We keep looking at

 http://www.kenwoodworld.com/uk/product_detail.php?cat=229&id=37

because it has a reasonable sized 'mill' attachment.

But we haven't bought one so far...

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

On Sat, 7 Jul 2007 20:11:02 +0000 (UTC), "James" 
wrote:

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Seems to be plenty of discussion to me, if you read it regularly.
Judicious use of the 'ignore thread' key is required om all ngs at the
moment, of course.

In message <f6os0m$imn$1@registered.motzarella.org>, James 
 writes

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Not a dead group, but possibly a bit bored by the trolls lately

If you go back 3 / 4 days you'll see actual posts intended for this 
group (rather than just those attempting to stoke flame wars)


*My* current favourite curry recipe can be found on page 59 - 60 of 
"Madhur Jaffrey's Indian Cookery" 1982

"Goan-style hot and sour pork"

I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted 
vegetables ... and twice the other ingredients, excepting the meat

This stretches the amount to feed about 8 - 10 and makes the cost per 
portion rather more reasonable.

I found I can buy ready - fried onions; dry ... which is far better than 
trying to do them in a food - processor as suggested ...

However, since the recipe is giving quantities for fresh onions reduced 
to charred relics ( :-) ) ... I used 200g of the dried in my double - 
quantity curry mix

No complaints yet ...


Now ... anyone got a suggestion for something that will grind cinnamon 
bark?!

It's doing my coffee grinder no good at all ...
-- 
Rex M F Smith

"Rex M F Smith"  wrote in message 
news:WAuEvTExaAkGFwBE@gehena.demon.co.uk...

> Now ... anyone got a suggestion for something that will grind cinnamon 
> bark?!
>
> It's doing my coffee grinder no good at all ...

We're back at Indian made 'dry grinders' again...

One day someone's going to start importing them...

We keep looking at

 http://www.kenwoodworld.com/uk/product_detail.php?cat=229&id=37

because it has a reasonable sized 'mill' attachment.

But we haven't bought one so far...

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

On Sat, 7 Jul 2007 20:11:02 +0000 (UTC), "James" 
wrote:

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Seems to be plenty of discussion to me, if you read it regularly.
Judicious use of the 'ignore thread' key is required om all ngs at the
moment, of course.

In message <f6os0m$imn$1@registered.motzarella.org>, James 
 writes

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Not a dead group, but possibly a bit bored by the trolls lately

If you go back 3 / 4 days you'll see actual posts intended for this 
group (rather than just those attempting to stoke flame wars)


*My* current favourite curry recipe can be found on page 59 - 60 of 
"Madhur Jaffrey's Indian Cookery" 1982

"Goan-style hot and sour pork"

I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted 
vegetables ... and twice the other ingredients, excepting the meat

This stretches the amount to feed about 8 - 10 and makes the cost per 
portion rather more reasonable.

I found I can buy ready - fried onions; dry ... which is far better than 
trying to do them in a food - processor as suggested ...

However, since the recipe is giving quantities for fresh onions reduced 
to charred relics ( :-) ) ... I used 200g of the dried in my double - 
quantity curry mix

No complaints yet ...


Now ... anyone got a suggestion for something that will grind cinnamon 
bark?!

It's doing my coffee grinder no good at all ...
-- 
Rex M F Smith

"Rex M F Smith"  wrote in message 
news:WAuEvTExaAkGFwBE@gehena.demon.co.uk...

> Now ... anyone got a suggestion for something that will grind cinnamon 
> bark?!
>
> It's doing my coffee grinder no good at all ...

We're back at Indian made 'dry grinders' again...

One day someone's going to start importing them...

We keep looking at

 http://www.kenwoodworld.com/uk/product_detail.php?cat=229&id=37

because it has a reasonable sized 'mill' attachment.

But we haven't bought one so far...

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

On Sat, 7 Jul 2007 20:11:02 +0000 (UTC), "James" 
wrote:

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Seems to be plenty of discussion to me, if you read it regularly.
Judicious use of the 'ignore thread' key is required om all ngs at the
moment, of course.

In message <f6os0m$imn$1@registered.motzarella.org>, James 
 writes

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Not a dead group, but possibly a bit bored by the trolls lately

If you go back 3 / 4 days you'll see actual posts intended for this 
group (rather than just those attempting to stoke flame wars)


*My* current favourite curry recipe can be found on page 59 - 60 of 
"Madhur Jaffrey's Indian Cookery" 1982

"Goan-style hot and sour pork"

I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted 
vegetables ... and twice the other ingredients, excepting the meat

This stretches the amount to feed about 8 - 10 and makes the cost per 
portion rather more reasonable.

I found I can buy ready - fried onions; dry ... which is far better than 
trying to do them in a food - processor as suggested ...

However, since the recipe is giving quantities for fresh onions reduced 
to charred relics ( :-) ) ... I used 200g of the dried in my double - 
quantity curry mix

No complaints yet ...


Now ... anyone got a suggestion for something that will grind cinnamon 
bark?!

It's doing my coffee grinder no good at all ...
-- 
Rex M F Smith

"Rex M F Smith"  wrote in message 
news:WAuEvTExaAkGFwBE@gehena.demon.co.uk...

> Now ... anyone got a suggestion for something that will grind cinnamon 
> bark?!
>
> It's doing my coffee grinder no good at all ...

We're back at Indian made 'dry grinders' again...

One day someone's going to start importing them...

We keep looking at

 http://www.kenwoodworld.com/uk/product_detail.php?cat=229&id=37

because it has a reasonable sized 'mill' attachment.

But we haven't bought one so far...

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

On Sat, 7 Jul 2007 20:11:02 +0000 (UTC), "James" 
wrote:

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Seems to be plenty of discussion to me, if you read it regularly.
Judicious use of the 'ignore thread' key is required om all ngs at the
moment, of course.

In message <f6os0m$imn$1@registered.motzarella.org>, James 
 writes

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Not a dead group, but possibly a bit bored by the trolls lately

If you go back 3 / 4 days you'll see actual posts intended for this 
group (rather than just those attempting to stoke flame wars)


*My* current favourite curry recipe can be found on page 59 - 60 of 
"Madhur Jaffrey's Indian Cookery" 1982

"Goan-style hot and sour pork"

I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted 
vegetables ... and twice the other ingredients, excepting the meat

This stretches the amount to feed about 8 - 10 and makes the cost per 
portion rather more reasonable.

I found I can buy ready - fried onions; dry ... which is far better than 
trying to do them in a food - processor as suggested ...

However, since the recipe is giving quantities for fresh onions reduced 
to charred relics ( :-) ) ... I used 200g of the dried in my double - 
quantity curry mix

No complaints yet ...


Now ... anyone got a suggestion for something that will grind cinnamon 
bark?!

It's doing my coffee grinder no good at all ...
-- 
Rex M F Smith

"Rex M F Smith"  wrote in message 
news:WAuEvTExaAkGFwBE@gehena.demon.co.uk...

> Now ... anyone got a suggestion for something that will grind cinnamon 
> bark?!
>
> It's doing my coffee grinder no good at all ...

We're back at Indian made 'dry grinders' again...

One day someone's going to start importing them...

We keep looking at

 http://www.kenwoodworld.com/uk/product_detail.php?cat=229&id=37

because it has a reasonable sized 'mill' attachment.

But we haven't bought one so far...

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

On Sat, 7 Jul 2007 20:11:02 +0000 (UTC), "James" 
wrote:

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Seems to be plenty of discussion to me, if you read it regularly.
Judicious use of the 'ignore thread' key is required om all ngs at the
moment, of course.

In message <f6os0m$imn$1@registered.motzarella.org>, James 
 writes

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Not a dead group, but possibly a bit bored by the trolls lately

If you go back 3 / 4 days you'll see actual posts intended for this 
group (rather than just those attempting to stoke flame wars)


*My* current favourite curry recipe can be found on page 59 - 60 of 
"Madhur Jaffrey's Indian Cookery" 1982

"Goan-style hot and sour pork"

I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted 
vegetables ... and twice the other ingredients, excepting the meat

This stretches the amount to feed about 8 - 10 and makes the cost per 
portion rather more reasonable.

I found I can buy ready - fried onions; dry ... which is far better than 
trying to do them in a food - processor as suggested ...

However, since the recipe is giving quantities for fresh onions reduced 
to charred relics ( :-) ) ... I used 200g of the dried in my double - 
quantity curry mix

No complaints yet ...


Now ... anyone got a suggestion for something that will grind cinnamon 
bark?!

It's doing my coffee grinder no good at all ...
-- 
Rex M F Smith

"Rex M F Smith"  wrote in message 
news:WAuEvTExaAkGFwBE@gehena.demon.co.uk...

> Now ... anyone got a suggestion for something that will grind cinnamon 
> bark?!
>
> It's doing my coffee grinder no good at all ...

We're back at Indian made 'dry grinders' again...

One day someone's going to start importing them...

We keep looking at

 http://www.kenwoodworld.com/uk/product_detail.php?cat=229&id=37

because it has a reasonable sized 'mill' attachment.

But we haven't bought one so far...

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

On Sat, 7 Jul 2007 20:11:02 +0000 (UTC), "James" 
wrote:

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Seems to be plenty of discussion to me, if you read it regularly.
Judicious use of the 'ignore thread' key is required om all ngs at the
moment, of course.

In message <f6os0m$imn$1@registered.motzarella.org>, James 
 writes

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Not a dead group, but possibly a bit bored by the trolls lately

If you go back 3 / 4 days you'll see actual posts intended for this 
group (rather than just those attempting to stoke flame wars)


*My* current favourite curry recipe can be found on page 59 - 60 of 
"Madhur Jaffrey's Indian Cookery" 1982

"Goan-style hot and sour pork"

I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted 
vegetables ... and twice the other ingredients, excepting the meat

This stretches the amount to feed about 8 - 10 and makes the cost per 
portion rather more reasonable.

I found I can buy ready - fried onions; dry ... which is far better than 
trying to do them in a food - processor as suggested ...

However, since the recipe is giving quantities for fresh onions reduced 
to charred relics ( :-) ) ... I used 200g of the dried in my double - 
quantity curry mix

No complaints yet ...


Now ... anyone got a suggestion for something that will grind cinnamon 
bark?!

It's doing my coffee grinder no good at all ...
-- 
Rex M F Smith

"Rex M F Smith"  wrote in message 
news:WAuEvTExaAkGFwBE@gehena.demon.co.uk...

> Now ... anyone got a suggestion for something that will grind cinnamon 
> bark?!
>
> It's doing my coffee grinder no good at all ...

We're back at Indian made 'dry grinders' again...

One day someone's going to start importing them...

We keep looking at

 http://www.kenwoodworld.com/uk/product_detail.php?cat=229&id=37

because it has a reasonable sized 'mill' attachment.

But we haven't bought one so far...

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

On Sat, 7 Jul 2007 20:11:02 +0000 (UTC), "James" 
wrote:

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Seems to be plenty of discussion to me, if you read it regularly.
Judicious use of the 'ignore thread' key is required om all ngs at the
moment, of course.

On 7 Jul, 22:33, Rex M F Smith  wrote:
> In message <f6os0m$im...@registered.motzarella.org>, James
>  writes
>
> >Perhaps it would stimulate some discussion if we all posted our
> >favourite curry recipes?
>
> Not a dead group, but possibly a bit bored by the trolls lately
>
> If you go back 3 / 4 days you'll see actual posts intended for this
> group (rather than just those attempting to stoke flame wars)
>
> *My* current favourite curry recipe can be found on page 59 - 60 of
> "Madhur Jaffrey's Indian Cookery" 1982
>
> "Goan-style hot and sour pork"
>
> I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted
> vegetables ... and twice the other ingredients, excepting the meat
>
> This stretches the amount to feed about 8 - 10 and makes the cost per
> portion rather more reasonable.
>
> I found I can buy ready - fried onions; dry ... which is far better than
> trying to do them in a food - processor as suggested ...
>
> However, since the recipe is giving quantities for fresh onions reduced
> to charred relics ( :-) ) ... I used 200g of the dried in my double -
> quantity curry mix
>
> No complaints yet ...
>
> Now ... anyone got a suggestion for something that will grind cinnamon
> bark?!
>
> It's doing my coffee grinder no good at all ...
> --
> Rex M F Smith

can't understand why you use mutton (not a common Indian meat) in a
dish which is obviously for pork (vindaloo or xacuti?). It is rare
that spicing and techniques for one type of meat translate well to
another.
No complaints may mean good, but no cigar, for that reason.
cheers
Wazza

In message , wazza
 writes

>can't understand why you use mutton (not a common Indian meat) in a
>dish which is obviously for pork (vindaloo or xacuti?).

        Pork is also uncommon ... Ms Jaffrey suggests that the pork is a
Portuguese influence ...

        The spices, although "medium" hot, I think ... aren't so hot as
the local vindaloos ...

        the heat of a vindaloo has local variations, in England at least

        In Nottingham I've known it to be a mildly spiced potato
inspired dish and rather splendid ...

        Locally, it's just *hot*; far too hot for me, usually

>It is rare
>that spicing and techniques for one type of meat translate well to
>another.

        I prepare the mutton a little differently than the recipe; the
recipe suggests 1" cubes ... I slice the mutton very thinly and cook it
for a bit longer ... I take care to remove all the fat and as much sinew
/ connective tissue as I can ... and cut it across the fibres ... short
fibres = tender ...

        results in *very* tender meat ... after about 90 minutes on a
low simmer

>No complaints may mean good, but no cigar, for that reason.

        Quite so ... I'd welcome suggestions on which spices to reduce
or increase ... *most* of the usual ones are in this mix ... which way
do you consider I should "go" in moving from pork spicing to mutton
spicing?

        Assume the mutton has less flavour than usual, this is halal
meat and therefor relatively bloodless ... halal beef from the same
source has, to my taste, almost *no* flavour and is quite useless for
curry.



        from memory (at 03:00 I'm not rooting the book out) ...

        (sorry about mixed units ...)

with about 1KG of meat and 1KG of veg ... (recipe has *no* veg as
written)

garlic and ginger ... from fresh (roughly 2 cubic inches of each)

cinnamon bark - about 6 x 1cm

black peppercorns, cumin seed, coriander seed, fenugreek seed, black
mustard seed ... all ground on the day and infused / fried accordingly
(tablespoons worth of each)

several chillies ... ground (sometimes up to a dozen small ones, dried)

turmeric        (I only ever have ground available) (about a
teaspoonful)

salt, sugar, vinegar, oil, water ...


I know it's possible to overdo the garlic ... and it's certainly easy to
overdo turmeric ... both result in darker / smoky tastes that I find
unpleasant
-- 
Rex M F Smith

In message <f6os0m$imn$1@registered.motzarella.org>, James 
 writes

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Not a dead group, but possibly a bit bored by the trolls lately

If you go back 3 / 4 days you'll see actual posts intended for this 
group (rather than just those attempting to stoke flame wars)


*My* current favourite curry recipe can be found on page 59 - 60 of 
"Madhur Jaffrey's Indian Cookery" 1982

"Goan-style hot and sour pork"

I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted 
vegetables ... and twice the other ingredients, excepting the meat

This stretches the amount to feed about 8 - 10 and makes the cost per 
portion rather more reasonable.

I found I can buy ready - fried onions; dry ... which is far better than 
trying to do them in a food - processor as suggested ...

However, since the recipe is giving quantities for fresh onions reduced 
to charred relics ( :-) ) ... I used 200g of the dried in my double - 
quantity curry mix

No complaints yet ...


Now ... anyone got a suggestion for something that will grind cinnamon 
bark?!

It's doing my coffee grinder no good at all ...
-- 
Rex M F Smith

"Rex M F Smith"  wrote in message 
news:WAuEvTExaAkGFwBE@gehena.demon.co.uk...

> Now ... anyone got a suggestion for something that will grind cinnamon 
> bark?!
>
> It's doing my coffee grinder no good at all ...

We're back at Indian made 'dry grinders' again...

One day someone's going to start importing them...

We keep looking at

 http://www.kenwoodworld.com/uk/product_detail.php?cat=229&id=37

because it has a reasonable sized 'mill' attachment.

But we haven't bought one so far...

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

On Sat, 7 Jul 2007 20:11:02 +0000 (UTC), "James" 
wrote:

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Seems to be plenty of discussion to me, if you read it regularly.
Judicious use of the 'ignore thread' key is required om all ngs at the
moment, of course.

On 7 Jul, 22:33, Rex M F Smith  wrote:
> In message <f6os0m$im...@registered.motzarella.org>, James
>  writes
>
> >Perhaps it would stimulate some discussion if we all posted our
> >favourite curry recipes?
>
> Not a dead group, but possibly a bit bored by the trolls lately
>
> If you go back 3 / 4 days you'll see actual posts intended for this
> group (rather than just those attempting to stoke flame wars)
>
> *My* current favourite curry recipe can be found on page 59 - 60 of
> "Madhur Jaffrey's Indian Cookery" 1982
>
> "Goan-style hot and sour pork"
>
> I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted
> vegetables ... and twice the other ingredients, excepting the meat
>
> This stretches the amount to feed about 8 - 10 and makes the cost per
> portion rather more reasonable.
>
> I found I can buy ready - fried onions; dry ... which is far better than
> trying to do them in a food - processor as suggested ...
>
> However, since the recipe is giving quantities for fresh onions reduced
> to charred relics ( :-) ) ... I used 200g of the dried in my double -
> quantity curry mix
>
> No complaints yet ...
>
> Now ... anyone got a suggestion for something that will grind cinnamon
> bark?!
>
> It's doing my coffee grinder no good at all ...
> --
> Rex M F Smith

can't understand why you use mutton (not a common Indian meat) in a
dish which is obviously for pork (vindaloo or xacuti?). It is rare
that spicing and techniques for one type of meat translate well to
another.
No complaints may mean good, but no cigar, for that reason.
cheers
Wazza

In message , wazza
 writes

>can't understand why you use mutton (not a common Indian meat) in a
>dish which is obviously for pork (vindaloo or xacuti?).

        Pork is also uncommon ... Ms Jaffrey suggests that the pork is a
Portuguese influence ...

        The spices, although "medium" hot, I think ... aren't so hot as
the local vindaloos ...

        the heat of a vindaloo has local variations, in England at least

        In Nottingham I've known it to be a mildly spiced potato
inspired dish and rather splendid ...

        Locally, it's just *hot*; far too hot for me, usually

>It is rare
>that spicing and techniques for one type of meat translate well to
>another.

        I prepare the mutton a little differently than the recipe; the
recipe suggests 1" cubes ... I slice the mutton very thinly and cook it
for a bit longer ... I take care to remove all the fat and as much sinew
/ connective tissue as I can ... and cut it across the fibres ... short
fibres = tender ...

        results in *very* tender meat ... after about 90 minutes on a
low simmer

>No complaints may mean good, but no cigar, for that reason.

        Quite so ... I'd welcome suggestions on which spices to reduce
or increase ... *most* of the usual ones are in this mix ... which way
do you consider I should "go" in moving from pork spicing to mutton
spicing?

        Assume the mutton has less flavour than usual, this is halal
meat and therefor relatively bloodless ... halal beef from the same
source has, to my taste, almost *no* flavour and is quite useless for
curry.



        from memory (at 03:00 I'm not rooting the book out) ...

        (sorry about mixed units ...)

with about 1KG of meat and 1KG of veg ... (recipe has *no* veg as
written)

garlic and ginger ... from fresh (roughly 2 cubic inches of each)

cinnamon bark - about 6 x 1cm

black peppercorns, cumin seed, coriander seed, fenugreek seed, black
mustard seed ... all ground on the day and infused / fried accordingly
(tablespoons worth of each)

several chillies ... ground (sometimes up to a dozen small ones, dried)

turmeric        (I only ever have ground available) (about a
teaspoonful)

salt, sugar, vinegar, oil, water ...


I know it's possible to overdo the garlic ... and it's certainly easy to
overdo turmeric ... both result in darker / smoky tastes that I find
unpleasant
-- 
Rex M F Smith

In message <f6os0m$imn$1@registered.motzarella.org>, James 
 writes

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Not a dead group, but possibly a bit bored by the trolls lately

If you go back 3 / 4 days you'll see actual posts intended for this 
group (rather than just those attempting to stoke flame wars)


*My* current favourite curry recipe can be found on page 59 - 60 of 
"Madhur Jaffrey's Indian Cookery" 1982

"Goan-style hot and sour pork"

I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted 
vegetables ... and twice the other ingredients, excepting the meat

This stretches the amount to feed about 8 - 10 and makes the cost per 
portion rather more reasonable.

I found I can buy ready - fried onions; dry ... which is far better than 
trying to do them in a food - processor as suggested ...

However, since the recipe is giving quantities for fresh onions reduced 
to charred relics ( :-) ) ... I used 200g of the dried in my double - 
quantity curry mix

No complaints yet ...


Now ... anyone got a suggestion for something that will grind cinnamon 
bark?!

It's doing my coffee grinder no good at all ...
-- 
Rex M F Smith

"Rex M F Smith"  wrote in message 
news:WAuEvTExaAkGFwBE@gehena.demon.co.uk...

> Now ... anyone got a suggestion for something that will grind cinnamon 
> bark?!
>
> It's doing my coffee grinder no good at all ...

We're back at Indian made 'dry grinders' again...

One day someone's going to start importing them...

We keep looking at

 http://www.kenwoodworld.com/uk/product_detail.php?cat=229&id=37

because it has a reasonable sized 'mill' attachment.

But we haven't bought one so far...

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

On Sat, 7 Jul 2007 20:11:02 +0000 (UTC), "James" 
wrote:

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Seems to be plenty of discussion to me, if you read it regularly.
Judicious use of the 'ignore thread' key is required om all ngs at the
moment, of course.

On 7 Jul, 22:33, Rex M F Smith  wrote:
> In message <f6os0m$im...@registered.motzarella.org>, James
>  writes
>
> >Perhaps it would stimulate some discussion if we all posted our
> >favourite curry recipes?
>
> Not a dead group, but possibly a bit bored by the trolls lately
>
> If you go back 3 / 4 days you'll see actual posts intended for this
> group (rather than just those attempting to stoke flame wars)
>
> *My* current favourite curry recipe can be found on page 59 - 60 of
> "Madhur Jaffrey's Indian Cookery" 1982
>
> "Goan-style hot and sour pork"
>
> I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted
> vegetables ... and twice the other ingredients, excepting the meat
>
> This stretches the amount to feed about 8 - 10 and makes the cost per
> portion rather more reasonable.
>
> I found I can buy ready - fried onions; dry ... which is far better than
> trying to do them in a food - processor as suggested ...
>
> However, since the recipe is giving quantities for fresh onions reduced
> to charred relics ( :-) ) ... I used 200g of the dried in my double -
> quantity curry mix
>
> No complaints yet ...
>
> Now ... anyone got a suggestion for something that will grind cinnamon
> bark?!
>
> It's doing my coffee grinder no good at all ...
> --
> Rex M F Smith

can't understand why you use mutton (not a common Indian meat) in a
dish which is obviously for pork (vindaloo or xacuti?). It is rare
that spicing and techniques for one type of meat translate well to
another.
No complaints may mean good, but no cigar, for that reason.
cheers
Wazza

In message , wazza
 writes

>can't understand why you use mutton (not a common Indian meat) in a
>dish which is obviously for pork (vindaloo or xacuti?).

        Pork is also uncommon ... Ms Jaffrey suggests that the pork is a
Portuguese influence ...

        The spices, although "medium" hot, I think ... aren't so hot as
the local vindaloos ...

        the heat of a vindaloo has local variations, in England at least

        In Nottingham I've known it to be a mildly spiced potato
inspired dish and rather splendid ...

        Locally, it's just *hot*; far too hot for me, usually

>It is rare
>that spicing and techniques for one type of meat translate well to
>another.

        I prepare the mutton a little differently than the recipe; the
recipe suggests 1" cubes ... I slice the mutton very thinly and cook it
for a bit longer ... I take care to remove all the fat and as much sinew
/ connective tissue as I can ... and cut it across the fibres ... short
fibres = tender ...

        results in *very* tender meat ... after about 90 minutes on a
low simmer

>No complaints may mean good, but no cigar, for that reason.

        Quite so ... I'd welcome suggestions on which spices to reduce
or increase ... *most* of the usual ones are in this mix ... which way
do you consider I should "go" in moving from pork spicing to mutton
spicing?

        Assume the mutton has less flavour than usual, this is halal
meat and therefor relatively bloodless ... halal beef from the same
source has, to my taste, almost *no* flavour and is quite useless for
curry.



        from memory (at 03:00 I'm not rooting the book out) ...

        (sorry about mixed units ...)

with about 1KG of meat and 1KG of veg ... (recipe has *no* veg as
written)

garlic and ginger ... from fresh (roughly 2 cubic inches of each)

cinnamon bark - about 6 x 1cm

black peppercorns, cumin seed, coriander seed, fenugreek seed, black
mustard seed ... all ground on the day and infused / fried accordingly
(tablespoons worth of each)

several chillies ... ground (sometimes up to a dozen small ones, dried)

turmeric        (I only ever have ground available) (about a
teaspoonful)

salt, sugar, vinegar, oil, water ...


I know it's possible to overdo the garlic ... and it's certainly easy to
overdo turmeric ... both result in darker / smoky tastes that I find
unpleasant
-- 
Rex M F Smith

On 11 Jul, 03:16, Rex M F Smith  wrote:
> In message , wazza
>  writes
>
> >can't understand why you use mutton (not a common Indian meat) in a
> >dish which is obviously for pork (vindaloo or xacuti?).
>
>         Pork is also uncommon ... Ms Jaffrey suggests that the pork is a
> Portuguese influence ...
>
>         The spices, although "medium" hot, I think ... aren't so hot as
> the local vindaloos ...
>
>         the heat of a vindaloo has local variations, in England at least
>
>         In Nottingham I've known it to be a mildly spiced potato
> inspired dish and rather splendid ...
>
>         Locally, it's just *hot*; far too hot for me, usually
>
> >It is rare
> >that spicing and techniques for one type of meat translate well to
> >another.
>
>         I prepare the mutton a little differently than the recipe; the
> recipe suggests 1" cubes ... I slice the mutton very thinly and cook it
> for a bit longer ... I take care to remove all the fat and as much sinew
> / connective tissue as I can ... and cut it across the fibres ... short
> fibres = tender ...
>
>         results in *very* tender meat ... after about 90 minutes on a
> low simmer
>
> >No complaints may mean good, but no cigar, for that reason.
>
>         Quite so ... I'd welcome suggestions on which spices to reduce
> or increase ... *most* of the usual ones are in this mix ... which way
> do you consider I should "go" in moving from pork spicing to mutton
> spicing?
>
>         Assume the mutton has less flavour than usual, this is halal
> meat and therefor relatively bloodless ... halal beef from the same
> source has, to my taste, almost *no* flavour and is quite useless for
> curry.
>
>         from memory (at 03:00 I'm not rooting the book out) ...
>
>         (sorry about mixed units ...)
>
> with about 1KG of meat and 1KG of veg ... (recipe has *no* veg as
> written)
>
> garlic and ginger ... from fresh (roughly 2 cubic inches of each)
>
> cinnamon bark - about 6 x 1cm
>
> black peppercorns, cumin seed, coriander seed, fenugreek seed, black
> mustard seed ... all ground on the day and infused / fried accordingly
> (tablespoons worth of each)
>
> several chillies ... ground (sometimes up to a dozen small ones, dried)
>
> turmeric        (I only ever have ground available) (about a
> teaspoonful)
>
> salt, sugar, vinegar, oil, water ...
>
> I know it's possible to overdo the garlic ... and it's certainly easy to
> overdo turmeric ... both result in darker / smoky tastes that I find
> unpleasant
> --

where to start, Rex,
I suppose it all depends on how much time you want/have to spend on
it.

Look here first.

 http://forums.egullet.org/index.php?showtopic=70259

Any comments/questions I'll gladly answer, or even simplify it if
thats what you want. Don't forget to read the whole recipe and the
notes.

HTH
cheers
Wazza

In message <f6os0m$imn$1@registered.motzarella.org>, James 
 writes

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Not a dead group, but possibly a bit bored by the trolls lately

If you go back 3 / 4 days you'll see actual posts intended for this 
group (rather than just those attempting to stoke flame wars)


*My* current favourite curry recipe can be found on page 59 - 60 of 
"Madhur Jaffrey's Indian Cookery" 1982

"Goan-style hot and sour pork"

I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted 
vegetables ... and twice the other ingredients, excepting the meat

This stretches the amount to feed about 8 - 10 and makes the cost per 
portion rather more reasonable.

I found I can buy ready - fried onions; dry ... which is far better than 
trying to do them in a food - processor as suggested ...

However, since the recipe is giving quantities for fresh onions reduced 
to charred relics ( :-) ) ... I used 200g of the dried in my double - 
quantity curry mix

No complaints yet ...


Now ... anyone got a suggestion for something that will grind cinnamon 
bark?!

It's doing my coffee grinder no good at all ...
-- 
Rex M F Smith

"Rex M F Smith"  wrote in message 
news:WAuEvTExaAkGFwBE@gehena.demon.co.uk...

> Now ... anyone got a suggestion for something that will grind cinnamon 
> bark?!
>
> It's doing my coffee grinder no good at all ...

We're back at Indian made 'dry grinders' again...

One day someone's going to start importing them...

We keep looking at

 http://www.kenwoodworld.com/uk/product_detail.php?cat=229&id=37

because it has a reasonable sized 'mill' attachment.

But we haven't bought one so far...

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

On Sat, 7 Jul 2007 20:11:02 +0000 (UTC), "James" 
wrote:

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Seems to be plenty of discussion to me, if you read it regularly.
Judicious use of the 'ignore thread' key is required om all ngs at the
moment, of course.

On 7 Jul, 22:33, Rex M F Smith  wrote:
> In message <f6os0m$im...@registered.motzarella.org>, James
>  writes
>
> >Perhaps it would stimulate some discussion if we all posted our
> >favourite curry recipes?
>
> Not a dead group, but possibly a bit bored by the trolls lately
>
> If you go back 3 / 4 days you'll see actual posts intended for this
> group (rather than just those attempting to stoke flame wars)
>
> *My* current favourite curry recipe can be found on page 59 - 60 of
> "Madhur Jaffrey's Indian Cookery" 1982
>
> "Goan-style hot and sour pork"
>
> I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted
> vegetables ... and twice the other ingredients, excepting the meat
>
> This stretches the amount to feed about 8 - 10 and makes the cost per
> portion rather more reasonable.
>
> I found I can buy ready - fried onions; dry ... which is far better than
> trying to do them in a food - processor as suggested ...
>
> However, since the recipe is giving quantities for fresh onions reduced
> to charred relics ( :-) ) ... I used 200g of the dried in my double -
> quantity curry mix
>
> No complaints yet ...
>
> Now ... anyone got a suggestion for something that will grind cinnamon
> bark?!
>
> It's doing my coffee grinder no good at all ...
> --
> Rex M F Smith

can't understand why you use mutton (not a common Indian meat) in a
dish which is obviously for pork (vindaloo or xacuti?). It is rare
that spicing and techniques for one type of meat translate well to
another.
No complaints may mean good, but no cigar, for that reason.
cheers
Wazza

In message , wazza
 writes

>can't understand why you use mutton (not a common Indian meat) in a
>dish which is obviously for pork (vindaloo or xacuti?).

        Pork is also uncommon ... Ms Jaffrey suggests that the pork is a
Portuguese influence ...

        The spices, although "medium" hot, I think ... aren't so hot as
the local vindaloos ...

        the heat of a vindaloo has local variations, in England at least

        In Nottingham I've known it to be a mildly spiced potato
inspired dish and rather splendid ...

        Locally, it's just *hot*; far too hot for me, usually

>It is rare
>that spicing and techniques for one type of meat translate well to
>another.

        I prepare the mutton a little differently than the recipe; the
recipe suggests 1" cubes ... I slice the mutton very thinly and cook it
for a bit longer ... I take care to remove all the fat and as much sinew
/ connective tissue as I can ... and cut it across the fibres ... short
fibres = tender ...

        results in *very* tender meat ... after about 90 minutes on a
low simmer

>No complaints may mean good, but no cigar, for that reason.

        Quite so ... I'd welcome suggestions on which spices to reduce
or increase ... *most* of the usual ones are in this mix ... which way
do you consider I should "go" in moving from pork spicing to mutton
spicing?

        Assume the mutton has less flavour than usual, this is halal
meat and therefor relatively bloodless ... halal beef from the same
source has, to my taste, almost *no* flavour and is quite useless for
curry.



        from memory (at 03:00 I'm not rooting the book out) ...

        (sorry about mixed units ...)

with about 1KG of meat and 1KG of veg ... (recipe has *no* veg as
written)

garlic and ginger ... from fresh (roughly 2 cubic inches of each)

cinnamon bark - about 6 x 1cm

black peppercorns, cumin seed, coriander seed, fenugreek seed, black
mustard seed ... all ground on the day and infused / fried accordingly
(tablespoons worth of each)

several chillies ... ground (sometimes up to a dozen small ones, dried)

turmeric        (I only ever have ground available) (about a
teaspoonful)

salt, sugar, vinegar, oil, water ...


I know it's possible to overdo the garlic ... and it's certainly easy to
overdo turmeric ... both result in darker / smoky tastes that I find
unpleasant
-- 
Rex M F Smith

On 11 Jul, 03:16, Rex M F Smith  wrote:
> In message , wazza
>  writes
>
> >can't understand why you use mutton (not a common Indian meat) in a
> >dish which is obviously for pork (vindaloo or xacuti?).
>
>         Pork is also uncommon ... Ms Jaffrey suggests that the pork is a
> Portuguese influence ...
>
>         The spices, although "medium" hot, I think ... aren't so hot as
> the local vindaloos ...
>
>         the heat of a vindaloo has local variations, in England at least
>
>         In Nottingham I've known it to be a mildly spiced potato
> inspired dish and rather splendid ...
>
>         Locally, it's just *hot*; far too hot for me, usually
>
> >It is rare
> >that spicing and techniques for one type of meat translate well to
> >another.
>
>         I prepare the mutton a little differently than the recipe; the
> recipe suggests 1" cubes ... I slice the mutton very thinly and cook it
> for a bit longer ... I take care to remove all the fat and as much sinew
> / connective tissue as I can ... and cut it across the fibres ... short
> fibres = tender ...
>
>         results in *very* tender meat ... after about 90 minutes on a
> low simmer
>
> >No complaints may mean good, but no cigar, for that reason.
>
>         Quite so ... I'd welcome suggestions on which spices to reduce
> or increase ... *most* of the usual ones are in this mix ... which way
> do you consider I should "go" in moving from pork spicing to mutton
> spicing?
>
>         Assume the mutton has less flavour than usual, this is halal
> meat and therefor relatively bloodless ... halal beef from the same
> source has, to my taste, almost *no* flavour and is quite useless for
> curry.
>
>         from memory (at 03:00 I'm not rooting the book out) ...
>
>         (sorry about mixed units ...)
>
> with about 1KG of meat and 1KG of veg ... (recipe has *no* veg as
> written)
>
> garlic and ginger ... from fresh (roughly 2 cubic inches of each)
>
> cinnamon bark - about 6 x 1cm
>
> black peppercorns, cumin seed, coriander seed, fenugreek seed, black
> mustard seed ... all ground on the day and infused / fried accordingly
> (tablespoons worth of each)
>
> several chillies ... ground (sometimes up to a dozen small ones, dried)
>
> turmeric        (I only ever have ground available) (about a
> teaspoonful)
>
> salt, sugar, vinegar, oil, water ...
>
> I know it's possible to overdo the garlic ... and it's certainly easy to
> overdo turmeric ... both result in darker / smoky tastes that I find
> unpleasant
> --

where to start, Rex,
I suppose it all depends on how much time you want/have to spend on
it.

Look here first.

 http://forums.egullet.org/index.php?showtopic=70259

Any comments/questions I'll gladly answer, or even simplify it if
thats what you want. Don't forget to read the whole recipe and the
notes.

HTH
cheers
Wazza

In message <f6os0m$imn$1@registered.motzarella.org>, James 
 writes

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Not a dead group, but possibly a bit bored by the trolls lately

If you go back 3 / 4 days you'll see actual posts intended for this 
group (rather than just those attempting to stoke flame wars)


*My* current favourite curry recipe can be found on page 59 - 60 of 
"Madhur Jaffrey's Indian Cookery" 1982

"Goan-style hot and sour pork"

I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted 
vegetables ... and twice the other ingredients, excepting the meat

This stretches the amount to feed about 8 - 10 and makes the cost per 
portion rather more reasonable.

I found I can buy ready - fried onions; dry ... which is far better than 
trying to do them in a food - processor as suggested ...

However, since the recipe is giving quantities for fresh onions reduced 
to charred relics ( :-) ) ... I used 200g of the dried in my double - 
quantity curry mix

No complaints yet ...


Now ... anyone got a suggestion for something that will grind cinnamon 
bark?!

It's doing my coffee grinder no good at all ...
-- 
Rex M F Smith

"Rex M F Smith"  wrote in message 
news:WAuEvTExaAkGFwBE@gehena.demon.co.uk...

> Now ... anyone got a suggestion for something that will grind cinnamon 
> bark?!
>
> It's doing my coffee grinder no good at all ...

We're back at Indian made 'dry grinders' again...

One day someone's going to start importing them...

We keep looking at

 http://www.kenwoodworld.com/uk/product_detail.php?cat=229&id=37

because it has a reasonable sized 'mill' attachment.

But we haven't bought one so far...

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

On Sat, 7 Jul 2007 20:11:02 +0000 (UTC), "James" 
wrote:

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Seems to be plenty of discussion to me, if you read it regularly.
Judicious use of the 'ignore thread' key is required om all ngs at the
moment, of course.

On 7 Jul, 22:33, Rex M F Smith  wrote:
> In message <f6os0m$im...@registered.motzarella.org>, James
>  writes
>
> >Perhaps it would stimulate some discussion if we all posted our
> >favourite curry recipes?
>
> Not a dead group, but possibly a bit bored by the trolls lately
>
> If you go back 3 / 4 days you'll see actual posts intended for this
> group (rather than just those attempting to stoke flame wars)
>
> *My* current favourite curry recipe can be found on page 59 - 60 of
> "Madhur Jaffrey's Indian Cookery" 1982
>
> "Goan-style hot and sour pork"
>
> I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted
> vegetables ... and twice the other ingredients, excepting the meat
>
> This stretches the amount to feed about 8 - 10 and makes the cost per
> portion rather more reasonable.
>
> I found I can buy ready - fried onions; dry ... which is far better than
> trying to do them in a food - processor as suggested ...
>
> However, since the recipe is giving quantities for fresh onions reduced
> to charred relics ( :-) ) ... I used 200g of the dried in my double -
> quantity curry mix
>
> No complaints yet ...
>
> Now ... anyone got a suggestion for something that will grind cinnamon
> bark?!
>
> It's doing my coffee grinder no good at all ...
> --
> Rex M F Smith

can't understand why you use mutton (not a common Indian meat) in a
dish which is obviously for pork (vindaloo or xacuti?). It is rare
that spicing and techniques for one type of meat translate well to
another.
No complaints may mean good, but no cigar, for that reason.
cheers
Wazza

In message , wazza
 writes

>can't understand why you use mutton (not a common Indian meat) in a
>dish which is obviously for pork (vindaloo or xacuti?).

        Pork is also uncommon ... Ms Jaffrey suggests that the pork is a
Portuguese influence ...

        The spices, although "medium" hot, I think ... aren't so hot as
the local vindaloos ...

        the heat of a vindaloo has local variations, in England at least

        In Nottingham I've known it to be a mildly spiced potato
inspired dish and rather splendid ...

        Locally, it's just *hot*; far too hot for me, usually

>It is rare
>that spicing and techniques for one type of meat translate well to
>another.

        I prepare the mutton a little differently than the recipe; the
recipe suggests 1" cubes ... I slice the mutton very thinly and cook it
for a bit longer ... I take care to remove all the fat and as much sinew
/ connective tissue as I can ... and cut it across the fibres ... short
fibres = tender ...

        results in *very* tender meat ... after about 90 minutes on a
low simmer

>No complaints may mean good, but no cigar, for that reason.

        Quite so ... I'd welcome suggestions on which spices to reduce
or increase ... *most* of the usual ones are in this mix ... which way
do you consider I should "go" in moving from pork spicing to mutton
spicing?

        Assume the mutton has less flavour than usual, this is halal
meat and therefor relatively bloodless ... halal beef from the same
source has, to my taste, almost *no* flavour and is quite useless for
curry.



        from memory (at 03:00 I'm not rooting the book out) ...

        (sorry about mixed units ...)

with about 1KG of meat and 1KG of veg ... (recipe has *no* veg as
written)

garlic and ginger ... from fresh (roughly 2 cubic inches of each)

cinnamon bark - about 6 x 1cm

black peppercorns, cumin seed, coriander seed, fenugreek seed, black
mustard seed ... all ground on the day and infused / fried accordingly
(tablespoons worth of each)

several chillies ... ground (sometimes up to a dozen small ones, dried)

turmeric        (I only ever have ground available) (about a
teaspoonful)

salt, sugar, vinegar, oil, water ...


I know it's possible to overdo the garlic ... and it's certainly easy to
overdo turmeric ... both result in darker / smoky tastes that I find
unpleasant
-- 
Rex M F Smith

On 11 Jul, 03:16, Rex M F Smith  wrote:
> In message , wazza
>  writes
>
> >can't understand why you use mutton (not a common Indian meat) in a
> >dish which is obviously for pork (vindaloo or xacuti?).
>
>         Pork is also uncommon ... Ms Jaffrey suggests that the pork is a
> Portuguese influence ...
>
>         The spices, although "medium" hot, I think ... aren't so hot as
> the local vindaloos ...
>
>         the heat of a vindaloo has local variations, in England at least
>
>         In Nottingham I've known it to be a mildly spiced potato
> inspired dish and rather splendid ...
>
>         Locally, it's just *hot*; far too hot for me, usually
>
> >It is rare
> >that spicing and techniques for one type of meat translate well to
> >another.
>
>         I prepare the mutton a little differently than the recipe; the
> recipe suggests 1" cubes ... I slice the mutton very thinly and cook it
> for a bit longer ... I take care to remove all the fat and as much sinew
> / connective tissue as I can ... and cut it across the fibres ... short
> fibres = tender ...
>
>         results in *very* tender meat ... after about 90 minutes on a
> low simmer
>
> >No complaints may mean good, but no cigar, for that reason.
>
>         Quite so ... I'd welcome suggestions on which spices to reduce
> or increase ... *most* of the usual ones are in this mix ... which way
> do you consider I should "go" in moving from pork spicing to mutton
> spicing?
>
>         Assume the mutton has less flavour than usual, this is halal
> meat and therefor relatively bloodless ... halal beef from the same
> source has, to my taste, almost *no* flavour and is quite useless for
> curry.
>
>         from memory (at 03:00 I'm not rooting the book out) ...
>
>         (sorry about mixed units ...)
>
> with about 1KG of meat and 1KG of veg ... (recipe has *no* veg as
> written)
>
> garlic and ginger ... from fresh (roughly 2 cubic inches of each)
>
> cinnamon bark - about 6 x 1cm
>
> black peppercorns, cumin seed, coriander seed, fenugreek seed, black
> mustard seed ... all ground on the day and infused / fried accordingly
> (tablespoons worth of each)
>
> several chillies ... ground (sometimes up to a dozen small ones, dried)
>
> turmeric        (I only ever have ground available) (about a
> teaspoonful)
>
> salt, sugar, vinegar, oil, water ...
>
> I know it's possible to overdo the garlic ... and it's certainly easy to
> overdo turmeric ... both result in darker / smoky tastes that I find
> unpleasant
> --

where to start, Rex,
I suppose it all depends on how much time you want/have to spend on
it.

Look here first.

 http://forums.egullet.org/index.php?showtopic=70259

Any comments/questions I'll gladly answer, or even simplify it if
thats what you want. Don't forget to read the whole recipe and the
notes.

HTH
cheers
Wazza

In message <f6os0m$imn$1@registered.motzarella.org>, James 
 writes

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Not a dead group, but possibly a bit bored by the trolls lately

If you go back 3 / 4 days you'll see actual posts intended for this 
group (rather than just those attempting to stoke flame wars)


*My* current favourite curry recipe can be found on page 59 - 60 of 
"Madhur Jaffrey's Indian Cookery" 1982

"Goan-style hot and sour pork"

I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted 
vegetables ... and twice the other ingredients, excepting the meat

This stretches the amount to feed about 8 - 10 and makes the cost per 
portion rather more reasonable.

I found I can buy ready - fried onions; dry ... which is far better than 
trying to do them in a food - processor as suggested ...

However, since the recipe is giving quantities for fresh onions reduced 
to charred relics ( :-) ) ... I used 200g of the dried in my double - 
quantity curry mix

No complaints yet ...


Now ... anyone got a suggestion for something that will grind cinnamon 
bark?!

It's doing my coffee grinder no good at all ...
-- 
Rex M F Smith

"Rex M F Smith"  wrote in message 
news:WAuEvTExaAkGFwBE@gehena.demon.co.uk...

> Now ... anyone got a suggestion for something that will grind cinnamon 
> bark?!
>
> It's doing my coffee grinder no good at all ...

We're back at Indian made 'dry grinders' again...

One day someone's going to start importing them...

We keep looking at

 http://www.kenwoodworld.com/uk/product_detail.php?cat=229&id=37

because it has a reasonable sized 'mill' attachment.

But we haven't bought one so far...

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

On Sat, 7 Jul 2007 20:11:02 +0000 (UTC), "James" 
wrote:

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Seems to be plenty of discussion to me, if you read it regularly.
Judicious use of the 'ignore thread' key is required om all ngs at the
moment, of course.

On 7 Jul, 22:33, Rex M F Smith  wrote:
> In message <f6os0m$im...@registered.motzarella.org>, James
>  writes
>
> >Perhaps it would stimulate some discussion if we all posted our
> >favourite curry recipes?
>
> Not a dead group, but possibly a bit bored by the trolls lately
>
> If you go back 3 / 4 days you'll see actual posts intended for this
> group (rather than just those attempting to stoke flame wars)
>
> *My* current favourite curry recipe can be found on page 59 - 60 of
> "Madhur Jaffrey's Indian Cookery" 1982
>
> "Goan-style hot and sour pork"
>
> I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted
> vegetables ... and twice the other ingredients, excepting the meat
>
> This stretches the amount to feed about 8 - 10 and makes the cost per
> portion rather more reasonable.
>
> I found I can buy ready - fried onions; dry ... which is far better than
> trying to do them in a food - processor as suggested ...
>
> However, since the recipe is giving quantities for fresh onions reduced
> to charred relics ( :-) ) ... I used 200g of the dried in my double -
> quantity curry mix
>
> No complaints yet ...
>
> Now ... anyone got a suggestion for something that will grind cinnamon
> bark?!
>
> It's doing my coffee grinder no good at all ...
> --
> Rex M F Smith

can't understand why you use mutton (not a common Indian meat) in a
dish which is obviously for pork (vindaloo or xacuti?). It is rare
that spicing and techniques for one type of meat translate well to
another.
No complaints may mean good, but no cigar, for that reason.
cheers
Wazza

In message , wazza
 writes

>can't understand why you use mutton (not a common Indian meat) in a
>dish which is obviously for pork (vindaloo or xacuti?).

        Pork is also uncommon ... Ms Jaffrey suggests that the pork is a
Portuguese influence ...

        The spices, although "medium" hot, I think ... aren't so hot as
the local vindaloos ...

        the heat of a vindaloo has local variations, in England at least

        In Nottingham I've known it to be a mildly spiced potato
inspired dish and rather splendid ...

        Locally, it's just *hot*; far too hot for me, usually

>It is rare
>that spicing and techniques for one type of meat translate well to
>another.

        I prepare the mutton a little differently than the recipe; the
recipe suggests 1" cubes ... I slice the mutton very thinly and cook it
for a bit longer ... I take care to remove all the fat and as much sinew
/ connective tissue as I can ... and cut it across the fibres ... short
fibres = tender ...

        results in *very* tender meat ... after about 90 minutes on a
low simmer

>No complaints may mean good, but no cigar, for that reason.

        Quite so ... I'd welcome suggestions on which spices to reduce
or increase ... *most* of the usual ones are in this mix ... which way
do you consider I should "go" in moving from pork spicing to mutton
spicing?

        Assume the mutton has less flavour than usual, this is halal
meat and therefor relatively bloodless ... halal beef from the same
source has, to my taste, almost *no* flavour and is quite useless for
curry.



        from memory (at 03:00 I'm not rooting the book out) ...

        (sorry about mixed units ...)

with about 1KG of meat and 1KG of veg ... (recipe has *no* veg as
written)

garlic and ginger ... from fresh (roughly 2 cubic inches of each)

cinnamon bark - about 6 x 1cm

black peppercorns, cumin seed, coriander seed, fenugreek seed, black
mustard seed ... all ground on the day and infused / fried accordingly
(tablespoons worth of each)

several chillies ... ground (sometimes up to a dozen small ones, dried)

turmeric        (I only ever have ground available) (about a
teaspoonful)

salt, sugar, vinegar, oil, water ...


I know it's possible to overdo the garlic ... and it's certainly easy to
overdo turmeric ... both result in darker / smoky tastes that I find
unpleasant
-- 
Rex M F Smith

On 11 Jul, 03:16, Rex M F Smith  wrote:
> In message , wazza
>  writes
>
> >can't understand why you use mutton (not a common Indian meat) in a
> >dish which is obviously for pork (vindaloo or xacuti?).
>
>         Pork is also uncommon ... Ms Jaffrey suggests that the pork is a
> Portuguese influence ...
>
>         The spices, although "medium" hot, I think ... aren't so hot as
> the local vindaloos ...
>
>         the heat of a vindaloo has local variations, in England at least
>
>         In Nottingham I've known it to be a mildly spiced potato
> inspired dish and rather splendid ...
>
>         Locally, it's just *hot*; far too hot for me, usually
>
> >It is rare
> >that spicing and techniques for one type of meat translate well to
> >another.
>
>         I prepare the mutton a little differently than the recipe; the
> recipe suggests 1" cubes ... I slice the mutton very thinly and cook it
> for a bit longer ... I take care to remove all the fat and as much sinew
> / connective tissue as I can ... and cut it across the fibres ... short
> fibres = tender ...
>
>         results in *very* tender meat ... after about 90 minutes on a
> low simmer
>
> >No complaints may mean good, but no cigar, for that reason.
>
>         Quite so ... I'd welcome suggestions on which spices to reduce
> or increase ... *most* of the usual ones are in this mix ... which way
> do you consider I should "go" in moving from pork spicing to mutton
> spicing?
>
>         Assume the mutton has less flavour than usual, this is halal
> meat and therefor relatively bloodless ... halal beef from the same
> source has, to my taste, almost *no* flavour and is quite useless for
> curry.
>
>         from memory (at 03:00 I'm not rooting the book out) ...
>
>         (sorry about mixed units ...)
>
> with about 1KG of meat and 1KG of veg ... (recipe has *no* veg as
> written)
>
> garlic and ginger ... from fresh (roughly 2 cubic inches of each)
>
> cinnamon bark - about 6 x 1cm
>
> black peppercorns, cumin seed, coriander seed, fenugreek seed, black
> mustard seed ... all ground on the day and infused / fried accordingly
> (tablespoons worth of each)
>
> several chillies ... ground (sometimes up to a dozen small ones, dried)
>
> turmeric        (I only ever have ground available) (about a
> teaspoonful)
>
> salt, sugar, vinegar, oil, water ...
>
> I know it's possible to overdo the garlic ... and it's certainly easy to
> overdo turmeric ... both result in darker / smoky tastes that I find
> unpleasant
> --

where to start, Rex,
I suppose it all depends on how much time you want/have to spend on
it.

Look here first.

 http://forums.egullet.org/index.php?showtopic=70259

Any comments/questions I'll gladly answer, or even simplify it if
thats what you want. Don't forget to read the whole recipe and the
notes.

HTH
cheers
Wazza

In message <f6os0m$imn$1@registered.motzarella.org>, James 
 writes

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Not a dead group, but possibly a bit bored by the trolls lately

If you go back 3 / 4 days you'll see actual posts intended for this 
group (rather than just those attempting to stoke flame wars)


*My* current favourite curry recipe can be found on page 59 - 60 of 
"Madhur Jaffrey's Indian Cookery" 1982

"Goan-style hot and sour pork"

I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted 
vegetables ... and twice the other ingredients, excepting the meat

This stretches the amount to feed about 8 - 10 and makes the cost per 
portion rather more reasonable.

I found I can buy ready - fried onions; dry ... which is far better than 
trying to do them in a food - processor as suggested ...

However, since the recipe is giving quantities for fresh onions reduced 
to charred relics ( :-) ) ... I used 200g of the dried in my double - 
quantity curry mix

No complaints yet ...


Now ... anyone got a suggestion for something that will grind cinnamon 
bark?!

It's doing my coffee grinder no good at all ...
-- 
Rex M F Smith

"Rex M F Smith"  wrote in message 
news:WAuEvTExaAkGFwBE@gehena.demon.co.uk...

> Now ... anyone got a suggestion for something that will grind cinnamon 
> bark?!
>
> It's doing my coffee grinder no good at all ...

We're back at Indian made 'dry grinders' again...

One day someone's going to start importing them...

We keep looking at

 http://www.kenwoodworld.com/uk/product_detail.php?cat=229&id=37

because it has a reasonable sized 'mill' attachment.

But we haven't bought one so far...

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

On Sat, 7 Jul 2007 20:11:02 +0000 (UTC), "James" 
wrote:

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Seems to be plenty of discussion to me, if you read it regularly.
Judicious use of the 'ignore thread' key is required om all ngs at the
moment, of course.

On 7 Jul, 22:33, Rex M F Smith  wrote:
> In message <f6os0m$im...@registered.motzarella.org>, James
>  writes
>
> >Perhaps it would stimulate some discussion if we all posted our
> >favourite curry recipes?
>
> Not a dead group, but possibly a bit bored by the trolls lately
>
> If you go back 3 / 4 days you'll see actual posts intended for this
> group (rather than just those attempting to stoke flame wars)
>
> *My* current favourite curry recipe can be found on page 59 - 60 of
> "Madhur Jaffrey's Indian Cookery" 1982
>
> "Goan-style hot and sour pork"
>
> I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted
> vegetables ... and twice the other ingredients, excepting the meat
>
> This stretches the amount to feed about 8 - 10 and makes the cost per
> portion rather more reasonable.
>
> I found I can buy ready - fried onions; dry ... which is far better than
> trying to do them in a food - processor as suggested ...
>
> However, since the recipe is giving quantities for fresh onions reduced
> to charred relics ( :-) ) ... I used 200g of the dried in my double -
> quantity curry mix
>
> No complaints yet ...
>
> Now ... anyone got a suggestion for something that will grind cinnamon
> bark?!
>
> It's doing my coffee grinder no good at all ...
> --
> Rex M F Smith

can't understand why you use mutton (not a common Indian meat) in a
dish which is obviously for pork (vindaloo or xacuti?). It is rare
that spicing and techniques for one type of meat translate well to
another.
No complaints may mean good, but no cigar, for that reason.
cheers
Wazza

In message , wazza
 writes

>can't understand why you use mutton (not a common Indian meat) in a
>dish which is obviously for pork (vindaloo or xacuti?).

        Pork is also uncommon ... Ms Jaffrey suggests that the pork is a
Portuguese influence ...

        The spices, although "medium" hot, I think ... aren't so hot as
the local vindaloos ...

        the heat of a vindaloo has local variations, in England at least

        In Nottingham I've known it to be a mildly spiced potato
inspired dish and rather splendid ...

        Locally, it's just *hot*; far too hot for me, usually

>It is rare
>that spicing and techniques for one type of meat translate well to
>another.

        I prepare the mutton a little differently than the recipe; the
recipe suggests 1" cubes ... I slice the mutton very thinly and cook it
for a bit longer ... I take care to remove all the fat and as much sinew
/ connective tissue as I can ... and cut it across the fibres ... short
fibres = tender ...

        results in *very* tender meat ... after about 90 minutes on a
low simmer

>No complaints may mean good, but no cigar, for that reason.

        Quite so ... I'd welcome suggestions on which spices to reduce
or increase ... *most* of the usual ones are in this mix ... which way
do you consider I should "go" in moving from pork spicing to mutton
spicing?

        Assume the mutton has less flavour than usual, this is halal
meat and therefor relatively bloodless ... halal beef from the same
source has, to my taste, almost *no* flavour and is quite useless for
curry.



        from memory (at 03:00 I'm not rooting the book out) ...

        (sorry about mixed units ...)

with about 1KG of meat and 1KG of veg ... (recipe has *no* veg as
written)

garlic and ginger ... from fresh (roughly 2 cubic inches of each)

cinnamon bark - about 6 x 1cm

black peppercorns, cumin seed, coriander seed, fenugreek seed, black
mustard seed ... all ground on the day and infused / fried accordingly
(tablespoons worth of each)

several chillies ... ground (sometimes up to a dozen small ones, dried)

turmeric        (I only ever have ground available) (about a
teaspoonful)

salt, sugar, vinegar, oil, water ...


I know it's possible to overdo the garlic ... and it's certainly easy to
overdo turmeric ... both result in darker / smoky tastes that I find
unpleasant
-- 
Rex M F Smith

On 11 Jul, 03:16, Rex M F Smith  wrote:
> In message , wazza
>  writes
>
> >can't understand why you use mutton (not a common Indian meat) in a
> >dish which is obviously for pork (vindaloo or xacuti?).
>
>         Pork is also uncommon ... Ms Jaffrey suggests that the pork is a
> Portuguese influence ...
>
>         The spices, although "medium" hot, I think ... aren't so hot as
> the local vindaloos ...
>
>         the heat of a vindaloo has local variations, in England at least
>
>         In Nottingham I've known it to be a mildly spiced potato
> inspired dish and rather splendid ...
>
>         Locally, it's just *hot*; far too hot for me, usually
>
> >It is rare
> >that spicing and techniques for one type of meat translate well to
> >another.
>
>         I prepare the mutton a little differently than the recipe; the
> recipe suggests 1" cubes ... I slice the mutton very thinly and cook it
> for a bit longer ... I take care to remove all the fat and as much sinew
> / connective tissue as I can ... and cut it across the fibres ... short
> fibres = tender ...
>
>         results in *very* tender meat ... after about 90 minutes on a
> low simmer
>
> >No complaints may mean good, but no cigar, for that reason.
>
>         Quite so ... I'd welcome suggestions on which spices to reduce
> or increase ... *most* of the usual ones are in this mix ... which way
> do you consider I should "go" in moving from pork spicing to mutton
> spicing?
>
>         Assume the mutton has less flavour than usual, this is halal
> meat and therefor relatively bloodless ... halal beef from the same
> source has, to my taste, almost *no* flavour and is quite useless for
> curry.
>
>         from memory (at 03:00 I'm not rooting the book out) ...
>
>         (sorry about mixed units ...)
>
> with about 1KG of meat and 1KG of veg ... (recipe has *no* veg as
> written)
>
> garlic and ginger ... from fresh (roughly 2 cubic inches of each)
>
> cinnamon bark - about 6 x 1cm
>
> black peppercorns, cumin seed, coriander seed, fenugreek seed, black
> mustard seed ... all ground on the day and infused / fried accordingly
> (tablespoons worth of each)
>
> several chillies ... ground (sometimes up to a dozen small ones, dried)
>
> turmeric        (I only ever have ground available) (about a
> teaspoonful)
>
> salt, sugar, vinegar, oil, water ...
>
> I know it's possible to overdo the garlic ... and it's certainly easy to
> overdo turmeric ... both result in darker / smoky tastes that I find
> unpleasant
> --

where to start, Rex,
I suppose it all depends on how much time you want/have to spend on
it.

Look here first.

 http://forums.egullet.org/index.php?showtopic=70259

Any comments/questions I'll gladly answer, or even simplify it if
thats what you want. Don't forget to read the whole recipe and the
notes.

HTH
cheers
Wazza

In message <f6os0m$imn$1@registered.motzarella.org>, James 
 writes

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Not a dead group, but possibly a bit bored by the trolls lately

If you go back 3 / 4 days you'll see actual posts intended for this 
group (rather than just those attempting to stoke flame wars)


*My* current favourite curry recipe can be found on page 59 - 60 of 
"Madhur Jaffrey's Indian Cookery" 1982

"Goan-style hot and sour pork"

I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted 
vegetables ... and twice the other ingredients, excepting the meat

This stretches the amount to feed about 8 - 10 and makes the cost per 
portion rather more reasonable.

I found I can buy ready - fried onions; dry ... which is far better than 
trying to do them in a food - processor as suggested ...

However, since the recipe is giving quantities for fresh onions reduced 
to charred relics ( :-) ) ... I used 200g of the dried in my double - 
quantity curry mix

No complaints yet ...


Now ... anyone got a suggestion for something that will grind cinnamon 
bark?!

It's doing my coffee grinder no good at all ...
-- 
Rex M F Smith

"Rex M F Smith"  wrote in message 
news:WAuEvTExaAkGFwBE@gehena.demon.co.uk...

> Now ... anyone got a suggestion for something that will grind cinnamon 
> bark?!
>
> It's doing my coffee grinder no good at all ...

We're back at Indian made 'dry grinders' again...

One day someone's going to start importing them...

We keep looking at

 http://www.kenwoodworld.com/uk/product_detail.php?cat=229&id=37

because it has a reasonable sized 'mill' attachment.

But we haven't bought one so far...

-- 
William Black


I've seen things you people wouldn't believe.
Barbeques on fire by the chalets past the castle headland
I watched the gift shops glitter in the darkness off the Newborough gate
All these moments will be lost in time,  like icecream on the beach
Time for tea.

On Sat, 7 Jul 2007 20:11:02 +0000 (UTC), "James" 
wrote:

>Perhaps it would stimulate some discussion if we all posted our
>favourite curry recipes?

Seems to be plenty of discussion to me, if you read it regularly.
Judicious use of the 'ignore thread' key is required om all ngs at the
moment, of course.

On 7 Jul, 22:33, Rex M F Smith  wrote:
> In message <f6os0m$im...@registered.motzarella.org>, James
>  writes
>
> >Perhaps it would stimulate some discussion if we all posted our
> >favourite curry recipes?
>
> Not a dead group, but possibly a bit bored by the trolls lately
>
> If you go back 3 / 4 days you'll see actual posts intended for this
> group (rather than just those attempting to stoke flame wars)
>
> *My* current favourite curry recipe can be found on page 59 - 60 of
> "Madhur Jaffrey's Indian Cookery" 1982
>
> "Goan-style hot and sour pork"
>
> I'm using cheap mutton (£5.50 KG); and adding about 1KG of assorted
> vegetables ... and twice the other ingredients, excepting the meat
>
> This stretches the amount to feed about 8 - 10 and makes the cost per
> portion rather more reasonable.
>
> I found I can buy ready - fried onions; dry ... which is far better than
> trying to do them in a food - processor as suggested ...
>
> However, since the recipe is giving quantities for fresh onions reduced
> to charred relics ( :-) ) ... I used 200g of the dried in my double -
> quantity curry mix
>
> No complaints yet ...
>
> Now ... anyone got a suggestion for something that will grind cinnamon
> bark?!
>
> It's doing my coffee grinder no good at all ...
> --
> Rex M F Smith

can't understand why you use mutton (not a common Indian meat) in a
dish which is obviously for pork (vindaloo or xacuti?). It is rare
that spicing and techniques for one type of meat translate well to
another.
No complaints may mean good, but no cigar, for that reason.
cheers
Wazza