I think my favourite curry has to be Lamb Pathia (which includes onion
and tomato sauce with red chillies, lemon juice, sugar, fenugreek leaves
and fresh coriander) as I really like the hot+sweet+sour taste. I often
make this at home and it's liked by all of the family.

What's your favourite curry?

On Oct 21, 5:34 pm, Corey Richardson
 wrote:
> I think my favourite curry has to be Lamb Pathia (which includes onion
> and tomato sauce with red chillies, lemon juice, sugar, fenugreek leaves
> and fresh coriander) as I really like the hot댇麷 taste. I often
> make this at home and it's liked by all of the family.
>
> What's your favourite curry?

Chicken livers, marinated in sherry, salt, pepper.  Onion and bell
peppers and tomatoes, cut in wedges.  Garlic, sliced.  Very hot wok, a
little oil, stir fry the onions and peppers, push aside, add the
livers.  Stir fry until color changes all around.  Add tomatoes and
your favorite version of yellow curry.  (I usually use the jarred
"Madras" curry sauce from the Asian market Chinese section.  Serve
with plain rice.   -aem

On Tue, 21 Oct 2008 18:36:17 -0700 (PDT), aem 
wrote:

>On Oct 21, 5:34 pm, Corey Richardson
> wrote:
>> I think my favourite curry has to be Lamb Pathia (which includes onion
>> and tomato sauce with red chillies, lemon juice, sugar, fenugreek leaves
>> and fresh coriander) as I really like the hot+sweet+sour taste. I often
>> make this at home and it's liked by all of the family.
>>
>> What's your favourite curry?
>
>Chicken livers, marinated in sherry, salt, pepper.  Onion and bell
>peppers and tomatoes, cut in wedges.  Garlic, sliced.  Very hot wok, a
>little oil, stir fry the onions and peppers, push aside, add the
>livers.  Stir fry until color changes all around.  Add tomatoes and
>your favorite version of yellow curry.  (I usually use the jarred
>"Madras" curry sauce from the Asian market Chinese section.  Serve
>with plain rice.   -aem

Many thanks for that!

I hadn't even considered a Chinese/Indian type curry before you posted
that. It sounds interesting as I like all of the ingredients you've
suggested.

I quite like to grind my own curry powders, but when I want a curry
quickly, I often use Patak's Madras curry paste (which are quite good)
and adjust the seasoning to suit my curry requirements.

On Oct 22, 1:34 am, Corey Richardson
 wrote:
> I think my favourite curry has to be Lamb Pathia (which includes onion
> and tomato sauce with red chillies, lemon juice, sugar, fenugreek leaves
> and fresh coriander) as I really like the hot댇麷 taste. I often
> make this at home and it's liked by all of the family.
>
> What's your favourite curry?

If I could find a decent Pathia (hot and sour, no sweet!) that'd be
really cool.

Luke.

On Tue, 21 Oct 2008 18:36:17 -0700 (PDT), aem 
wrote:

> yellow curry

Hubby likes the Thai style yellow curry (chicken).  I'll eat it, but
I'm not fond of it.  I don't like curry in general.  No particular
reason, I simply don't like it - and I don't care which country it
originates from.


-- 
I never worry about diets. The only carrots that 
interest me are the number of carats in a diamond.

Mae West

On Oct 21, 7:34 pm, Corey Richardson
 wrote:
> I think my favourite curry has to be Lamb Pathia (which includes onion
> and tomato sauce with red chillies, lemon juice, sugar, fenugreek leaves
> and fresh coriander) as I really like the hot댇麷 taste. I often
> make this at home and it's liked by all of the family.
>
> What's your favourite curry?

Malai Methi Murgh or good Tikka Masala. I like Malai Methi Murgh
because I like fenugreek (methi) and I really like the creamy sauce.
Good Chicken Tikka Masala is wonderful, but I'm not fond of Tandouri
chicken - too dry.  My favorite Indian place makes the Methi Murgh
with thighs. The sauce is a beautiful creamy yellow with green flecks
of methi. Actually, I really prefer their Sunday brunch buffet.
Garlic naan to dunk in all the sauces!
Lynn (hungry) in Fargo

On 22/10/08 2:34, in article 1losf4l4crhhhgra47pqrklth30blkl0n6@4ax.com,
"Corey Richardson"  wrote:

(...)
> 
> What's your favourite curry?

Butter chicken from Balti House in Amsterdam.


-- 
Joe Kotroczo                                  kotroczo@mac.com

On Oct 22, 11:12 am, "lucret...@lycos.co.uk" 
wrote:
> On Oct 22, 1:34 am, Corey Richardson
Snip
> > What's your favourite curry?
 Masaman  (Thai & Northern Malay styles)

Fish Head Curry  Karila  Style

Corey Richardson wrote:
> I think my favourite curry has to be Lamb Pathia (which includes onion
> and tomato sauce with red chillies, lemon juice, sugar, fenugreek leaves
> and fresh coriander) as I really like the hot+sweet+sour taste. I often
> make this at home and it's liked by all of the family.
> 
> What's your favourite curry?
> 
> 
Chicken Jalfrezi, love the taste but largely because I can rattle it 
together in under 30 mins.
Peppers, chillis, ginger, garlic, turmeric, cumin, coriander, tomatoes. 
We have it almost weekly.

R D S wrote:
> Corey Richardson wrote:
> 
>> I think my favourite curry has to be Lamb Pathia (which includes onion
>> and tomato sauce with red chillies, lemon juice, sugar, fenugreek leaves
>> and fresh coriander) as I really like the hot+sweet+sour taste. I often
>> make this at home and it's liked by all of the family.
>>
>> What's your favourite curry?
>>
>>
> Chicken Jalfrezi, love the taste but largely because I can rattle it 
> together in under 30 mins.
> Peppers, chillis, ginger, garlic, turmeric, cumin, coriander, tomatoes. 
> We have it almost weekly.

Can you taste anything else for the time after you have eaten it?

Dave

Dave wrote:
> R D S wrote:
>> Corey Richardson wrote:
>>
>>> I think my favourite curry has to be Lamb Pathia (which includes onion
>>> and tomato sauce with red chillies, lemon juice, sugar, fenugreek leaves
>>> and fresh coriander) as I really like the hot+sweet+sour taste. I often
>>> make this at home and it's liked by all of the family.
>>>
>>> What's your favourite curry?
>>>
>>>
>> Chicken Jalfrezi, love the taste but largely because I can rattle it 
>> together in under 30 mins.
>> Peppers, chillis, ginger, garlic, turmeric, cumin, coriander, 
>> tomatoes. We have it almost weekly.
> 
> Can you taste anything else for the time after you have eaten it?
> 
> Dave

Only one's own burps.

In message , Corey 
Richardson  writes
>I think my favourite curry has to be Lamb Pathia (which includes onion
>and tomato sauce with red chillies, lemon juice, sugar, fenugreek leaves
>and fresh coriander) as I really like the hot+sweet+sour taste. I often
>make this at home and it's liked by all of the family.

>What's your favourite curry?

Butter chicken[1] (preceded by a reshmee kebab) at the Mohan in 
Stevenage Old Town.

[1] My favourite of all is a tandoori mixed grill, though.
-- 
Regards,
Andrew Marshall, G8BUR, M0MAA.
Unsolicited advertising matter unwelcome. Offenders may be blacklisted.

lucretia9@lycos.co.uk  wrote:

>On Oct 22, 1:34 am, Corey Richardson

>> I think my favourite curry has to be Lamb Pathia (which includes onion
>> and tomato sauce with red chillies, lemon juice, sugar, fenugreek leaves
>> and fresh coriander) as I really like the hot+sweet+sour taste. I often
>> make this at home and it's liked by all of the family.
>>
>> What's your favourite curry?

>If I could find a decent Pathia (hot and sour, no sweet!) that'd be
>really cool.

It's my favorite curry as well.

Too bad it has not caught on in the U.S.

Steve

On Wed, 22 Oct 2008 01:34:29 +0100, Corey Richardson
 wrote:

>I think my favourite curry has to be Lamb Pathia (which includes onion
>and tomato sauce with red chillies, lemon juice, sugar, fenugreek leaves
>and fresh coriander) as I really like the hot+sweet+sour taste. I often
>make this at home and it's liked by all of the family.
>
>What's your favourite curry?
>
Assuming that we're talking about the Indian subcontinent:  Various
quantities of the following (few of which are really from that neck of
the woods):

Meat Phal (Choose your preferred spelling - AND the supplier, it does
matter)
Special Fried Rice
Garlic & Coriander Naan (Coriander = Cilantro in this respect)
Tarka Dhal
Bhindi Baji (Okra)


On a more moderate night:

Any fish curry
Garlic & Coriander Naan
Neyyappam (Spelling check advisable)

Regards
JonH

p.s. I quite like an occasional Vindaloo, but it rather grates when it
turns up without any spud present.

On 22 Oct, 01:34, Corey Richardson 
wrote:
> I think my favourite curry has to be Lamb Pathia (which includes onion
> and tomato sauce with red chillies, lemon juice, sugar, fenugreek leaves
> and fresh coriander) as I really like the hot+sweet+sour taste. I often
> make this at home and it's liked by all of the family.
>
> What's your favourite curry?

interesting you mention lamb patia, as this Parsi dish is usually made
from prawns, or sometimes fish, and the hot, sweet and sour tastes are
'balanced' in the pan, just before serving. A little difficult with
lamb I would have thought??

wazza   wrote:

>interesting you mention lamb patia, as this Parsi dish is usually made
>from prawns, or sometimes fish, and the hot, sweet and sour tastes are
>'balanced' in the pan, just before serving. A little difficult with
>lamb I would have thought??

Clearly you've never been to the Midlands.

Steve

On 24 Oct, 19:42, spop...@speedymail.org (Steve Pope) wrote:
> wazza   wrote:
> >interesting you mention lamb patia, as this Parsi dish is usually made
> >from prawns, or sometimes fish, and the hot, sweet and sour tastes are
> >'balanced' in the pan, just before serving. A little difficult with
> >lamb I would have thought??
>
> Clearly you've never been to the Midlands.
>
> Steve

I've tried to (and almost succeeded) to avoid that area of Britain,
Steve. The land of Balti! Now, they know a thing about Indian food,
NOT.

You can (and they do) make a 'curry' with any meat or veg people like,
but pukka curries are usually made using only the appropriate meat (or
veg.) that was intended to be used originally. Most of the 'matrix'
dishes (any meat with any 'sauce') are not good at all (IMHO), and the
thought of prawn rogan josh, or lamb jal frezi, or a fish korma, or
even chicken vindaloo is, IMHO, rediculous, it shows a complete lack
of understanding of the dish, and probably a faulty palate.
Indian dishes are spiced according to the meat being cooked, it is not
often one can just swap one meat for another. I remember seeing a
recipe by Brian Turner where he tried to substitute chicken for fish
in a well known Mediterranean fish soup, twit!!

wazza wrote:
> On 24 Oct, 19:42, spop...@speedymail.org (Steve Pope) wrote:
>> wazza   wrote:
>>> interesting you mention lamb patia, as this Parsi dish is usually made
>> >from prawns, or sometimes fish, and the hot, sweet and sour tastes are
>>> 'balanced' in the pan, just before serving. A little difficult with
>>> lamb I would have thought??
>> Clearly you've never been to the Midlands.
>>
>> Steve
> 
> I've tried to (and almost succeeded) to avoid that area of Britain,
> Steve. The land of Balti! Now, they know a thing about Indian food,
> NOT.
> 
> You can (and they do) make a 'curry' with any meat or veg people like,
> but pukka curries are usually made using only the appropriate meat (or
> veg.) that was intended to be used originally. Most of the 'matrix'
> dishes (any meat with any 'sauce') are not good at all (IMHO), and the
> thought of prawn rogan josh, or lamb jal frezi, or a fish korma, or
> even chicken vindaloo is, IMHO, rediculous, it shows a complete lack
> of understanding of the dish, and probably a faulty palate.

A faulty palate? I hope I have one of those, I would hate to be a slave 
to my palate.

> Indian dishes are spiced according to the meat being cooked

I'm not convinced, I doubt it's that scientific.

wazza   wrote:

>On 24 Oct, 19:42, spop...@speedymail.org (Steve Pope) wrote:

>> wazza   wrote:

>> >interesting you mention lamb patia, as this Parsi dish is usually made
>> >from prawns, or sometimes fish, and the hot, sweet and sour tastes are
>> >'balanced' in the pan, just before serving. A little difficult with
>> >lamb I would have thought??

>> Clearly you've never been to the Midlands.

>I've tried to (and almost succeeded) to avoid that area of Britain,
>Steve. The land of Balti! Now, they know a thing about Indian food,
>NOT.

Hrm.  Balti became popular relatively recently in the region
(say about 15 years ago), whereas pathia was popular for
years before that.

The best pathia I've had was in Leeds.

It is, of course, not Indian in the first place.

>You can (and they do) make a 'curry' with any meat or veg people like,
>but pukka curries are usually made using only the appropriate meat (or
>veg.) that was intended to be used originally. Most of the 'matrix'
>dishes (any meat with any 'sauce') are not good at all (IMHO), and the
>thought of prawn rogan josh, or lamb jal frezi, or a fish korma, or
>even chicken vindaloo is, IMHO, rediculous, it shows a complete lack
>of understanding of the dish, and probably a faulty palate.

No problem there, in general.  But lamb pathia just happens to be an 
excellent combination.  

Steve

Steve  wrote  on Sat, 25 Oct 2008 19:34:35 +0000 (UTC):

>> On 24 Oct, 19:42, spop...@speedymail.org (Steve Pope) wrote:

>>> wazza   wrote:

>> >> interesting you mention lamb patia, as this Parsi dish is
>> >> usually made from prawns, or sometimes fish, and the hot,
>> >> sweet and sour tastes are 'balanced' in the pan, just
>> >> before serving. A little difficult with lamb I would have
>> >> thought??

>>> Clearly you've never been to the Midlands.

>> I've tried to (and almost succeeded) to avoid that area of
>> Britain, Steve. The land of Balti! Now, they know a thing
>> about Indian food, NOT.

> Hrm.  Balti became popular relatively recently in the region
> (say about 15 years ago), whereas pathia was popular for
> years before that.

> The best pathia I've had was in Leeds.

> It is, of course, not Indian in the first place.

> No problem there, in general.  But lamb pathia just happens to
> be an excellent combination.

AFAIK, Pathia *is* a type of Indian dish even if it was originally 
Persian. Present day "Balti" cooking might have been invented in 
Birmingham, England but the basic stir-frying method has been known for 
a long time in northern India and Pakistan, I believe.


-- 

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 25-Oct-2008, wazza  wrote:

>  I remember seeing a
> recipe by Brian Turner where he tried to substitute chicken for fish
> in a well known Mediterranean fish soup, twit!!

I'll take Bri Turners cooking over any of that wog or wop crap some
posters keep trying to promote in a UK group.

ffs, you'll be promoting tapas next.

On 25-Oct-2008, R D S  wrote:

> A faulty palate? I hope I have one of those, I would hate to be a
> slave
> to my palate.
>
> > Indian dishes are spiced according to the meat being cooked
>
> I'm not convinced, I doubt it's that scientific.

a sensible post on a dubious subject

On 25-Oct-2008, spope33@speedymail.org (Steve Pope) wrote:

> But lamb pathia just happens to be an
> excellent combination.

but not as good as lamb and mint sauce.

mmmmmmmm...............

and roast potatoes

and garden peas

and baby carrots

and Yorkshire pud (if the palate is seeming very adventurous)

On 25-Oct-2008, "James Silverton"  wrote:

> stir-frying method

who wants to eat raw crap?

cook it properly

Gorgon  wrote  on Sat, 25 Oct 2008 23:19:56 GMT:

>> stir-frying method

> who wants to eat raw crap?

Don't gve up your day job. I don't think you have a future as a 
comedian.

-- 

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 25-Oct-2008, "James Silverton"  wrote:

> Don't gve up your day job. I don't think you have a future as a
> comedian.

oho! the commis chef decides to try his luck

Gorgon Ramsey  wrote:

>On 25-Oct-2008, spope33@speedymail.org (Steve Pope) wrote:

>> But lamb pathia just happens to be an
>> excellent combination.

>but not as good as lamb and mint sauce.

Gack!  

It's a good thing there's room for a difference of opinion
on critical matters such as this!

Steve

On 26-Oct-2008, spope33@speedymail.org (Steve Pope) wrote:

> Gorgon Ramsey  wrote:
>
> >On 25-Oct-2008, spope33@speedymail.org (Steve Pope) wrote:
>
> >> But lamb pathia just happens to be an
> >> excellent combination.
>
> >but not as good as lamb and mint sauce.
>
> Gack!
>
> It's a good thing there's room for a difference of opinion
> on critical matters such as this!
>
> Steve

there is no such thing as a difference of opinion in the uk froup.

the management are right and will seen to be right

(we are not too sure re the managements position on Lamb Pathia at the
moment, It seems a wee bit removed from the usual spic and wop lamb
dishes that usually get praised to the heavens.)

hang on with your Pathia and I'm sure Chairman Mikey or the Guinea Guisi
will try to get back to you as soon as possible and point out the error
of your ways.

In article ,
 Gorgon Ramsey  writes:
>
>On 25-Oct-2008, spope33@speedymail.org (Steve Pope) wrote:
>
>> But lamb pathia just happens to be an
>> excellent combination.
>
>but not as good as lamb and mint sauce.
>
>mmmmmmmm...............
>
>and roast potatoes
>
>and garden peas
>
>and baby carrots

Very nice indeed, but surely it's possible to like both that and lamb
pathia?
>
>and Yorkshire pud (if the palate is seeming very adventurous)

This seems to be a modern trend, but I still believe that it goes best
with the traditional roast beef.
-- 
John Hall
           "It is a very sad thing that nowadays there is so little useless
            information."
                                 Oscar Wilde (1854-1900)

Steve Pope wrote:
> Gorgon Ramsey  wrote:
> 
> 
>>On 25-Oct-2008, spope33@speedymail.org (Steve Pope) wrote:
> 
> 
>>>But lamb pathia just happens to be an
>>>excellent combination.
> 
> 
>>but not as good as lamb and mint sauce.
> 
> 
> Gack!  
> 
> It's a good thing there's room for a difference of opinion
> on critical matters such as this!
> 
> Steve

There's a Thai restaurant in Berkeley Ca. that makes a "spicy mint 
chicken'" that i think is very good.  Generally i don't care for 'mint' 
even mint and chocolate or a mint julep to say nothing of lamb and mint 
sauce but this spicy mint chicken i do like.
--
JL

Joseph Littleshoes   wrote:

>Steve Pope wrote:

>> Gorgon Ramsey  wrote:

>>>On 25-Oct-2008, spope33@speedymail.org (Steve Pope) wrote:


>>>>But lamb pathia just happens to be an
>>>>excellent combination.

>>>but not as good as lamb and mint sauce.

>> Gack!  

>> It's a good thing there's room for a difference of opinion
>> on critical matters such as this!

>There's a Thai restaurant in Berkeley Ca. that makes a "spicy mint 
>chicken'" that i think is very good.  Generally i don't care for 'mint' 
>even mint and chocolate or a mint julep to say nothing of lamb and mint 
>sauce but this spicy mint chicken i do like.

I don't dislike the flavor of mint, and some intact mint
leaf in a curry can be wonderful, it's the "mint sauce" that
I've never seen an appetizing version of, at least that would
go with lamb.

I do sometimes buy jars of English mint, which is sort of 
sauce like, and good on say turkey sandwiches.  But a plate
of anything, including lamb, swimming in the stuff is
not appetizing to me.

Steve
>JL

On Sun, 26 Oct 2008 21:02:02 +0000 (UTC), spope33@speedymail.org
(Steve Pope) wrote:
 
>Joseph Littleshoes   wrote:
>
>>Steve Pope wrote:
>
>>> Gorgon Ramsey  wrote:
>
>>>>On 25-Oct-2008, spope33@speedymail.org (Steve Pope) wrote:
>
>
>>>>>But lamb pathia just happens to be an
>>>>>excellent combination.
>
>>>>but not as good as lamb and mint sauce.
>
>>> Gack!  

>>There's a Thai restaurant in Berkeley Ca. that makes a "spicy mint 
>>chicken'" that i think is very good.  Generally i don't care for 'mint' 
>>even mint and chocolate or a mint julep to say nothing of lamb and mint 
>>sauce but this spicy mint chicken i do like.
>
>I don't dislike the flavor of mint, and some intact mint
>leaf in a curry can be wonderful, it's the "mint sauce" that
>I've never seen an appetizing version of, at least that would
>go with lamb.
>
>I do sometimes buy jars of English mint, which is sort of 
>sauce like, and good on say turkey sandwiches.  But a plate
>of anything, including lamb, swimming in the stuff is
>not appetizing to me.

It's not supposed to be swimming in it. As it happens I;ve just
finished a meal of roast lamb, parsnips, spuds and mange-tout, with a
nice red-wine reduction with the lamb juice as gravy and about two or
three spoons of home-made mint sauce.

So swimming, no, but as an extra 'zing' it can't be beat.
-- 
  _______
.'_/_|_\_'.  Ace (b.rogers at ifrance.com)
\`\  |  /`/  
 `\\ | //'   BOTAFOT#3, SbS#2, UKRMMA#13, DFV#8, SKA#2, IBB#10
   `\|/`
     `

On Sat, 25 Oct 2008 23:59:12 GMT, James Silverton wrote:

>  Gorgon  wrote  on Sat, 25 Oct 2008 23:19:56 GMT:
> 
>>> stir-frying method
> 
>> who wants to eat raw crap?
> 
> Don't gve up your day job. I don't think you have a future as a 
> comedian.

Did you let Mike cum on yer face or something?

On 26-Oct-2008, Tony  wrote:

> On Sat, 25 Oct 2008 23:59:12 GMT, James Silverton wrote:
>
> >  Gorgon  wrote  on Sat, 25 Oct 2008 23:19:56 GMT:
> >
> >>> stir-frying method
> >
> >> who wants to eat raw crap?
> >
> > Don't gve up your day job. I don't think you have a future as a
> > comedian.
>
> Did you let Mike cum on yer face or something?

and he swallowed it

On Sun, 26 Oct 2008 00:18:18 GMT, Gorgon Ramsey wrote:

> On 26-Oct-2008, Tony  wrote:
> 
>> On Sat, 25 Oct 2008 23:59:12 GMT, James Silverton wrote:
>>
>>>  Gorgon  wrote  on Sat, 25 Oct 2008 23:19:56 GMT:
>>>
>>>>> stir-frying method
>>>
>>>> who wants to eat raw crap?
>>>
>>> Don't gve up your day job. I don't think you have a future as a
>>> comedian.
>>
>> Did you let Mike cum on yer face or something?
> 
> and he swallowed it

No surprise.

I bet Mike told him it tasted just like chorizo.

On 26-Oct-2008, Tony  wrote:

> I bet Mike told him it tasted just like chorizo.

apparently his latest line is "it tastes just like Mario's truffles"