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Message |
hongjun
Member
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# Posted: 7 Mar 2006 18:34
Reply
Hmm,
Curry..........there is now an indian place in Xian, its okay, its the best thing I can get as far as curries go.
They do a pretty good stuffed red pepper with minced beef!
I try to eat there everytime I am in Xian!
Thier Nans though are not so good:(
Hong
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osiris
Member
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# Posted: 8 Mar 2006 02:14
Reply
I want spicy food now, Nay, I demand Food of the spicy variety! If I can feel my tongue any less than 1 hour after eating it, it's not nearly spicy enough!
I've never had curry  someone needs to send me a recipe!
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fat_man
Member
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# Posted: 8 Mar 2006 05:19
Reply
This is for Osiris only, if you really want something really hot i'm gonna suggest a madras, i made this the other day for the hungry masses at home, they loved it.
Ingredients
2 tablespoons vegetable oil or ghee
2 chicken breasts, skinned and cut into 1 inch cubes
half teaspoon hot chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
half a batch of Basic Curry Sauce
salt to taste
1 teaspoon methi (dried fenugreek) leaves, washed in a sieve then left moist for at least 10 minutes.
half teaspoon garam masala
Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside.
Heat the rest of the oil in a heavy saucepan over a moderate heat.
Add the whole dried chillies and fry until they start to swell.
Turn the heat to low, add 1 tablespoon of the Basic Curry Sauce and stir round. Then add the chilli powder, cumin, coriander and paprika and fry gently, stirring all the time, for a minute. Take care not to burn the spices or the curry will lack flavour and taste bitter.
Add the rest of the Basic Curry Sauce, the chicken pieces and salt and simmer for 20-30 minutes or until the chicken is done. Stir from time to time and add a little hot water if the sauce starts to catch on the bottom of the pan.
10 minutes from the end add the garam masala and fenugreek leaves.
Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick.
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teekay
Member
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# Posted: 8 Mar 2006 07:13
Reply
I wouldn't mind a decent curry again, it's been ages. There simply are no good curry places here, guess I need to import a curry cook. Volunteers? 
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