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Cumin and coriander... Posted by Rod [Email] (#3128) [Profile/Gallery] (more from Rod) on Mon, 8 Aug 2005 14:26:44 In Reply to: off topic: Indian Food, nt moore, Sun, 7 Aug 2005 20:05:36 Members do not see ads below this line. - Help Keep This Site Online - Signup |
There are many different recipes out there for Indian curries, but a lot of them have these two spices in them. Often I start by frying up some onions, adding cumin and coriander (say 1 tbs cumin and 2 tbs coriander for a pound of meat - preferably fresh ground from lightly toasted seeds) along with some chili powder and root ginger. Then I would add some cubed lamb (lamb is really good in curries) and liquid of some sort - yoghurt, or a tin of tomatoes. Let it simmer for an hour. Maybe add some garam masala at the end...mmm gotta go now, getting hungry.
Another point - make your own curry powder! It will be much better than the bought stuff and it keeps well. I'm sure there are recipes online (mine is from Pat Chapman's book, which is a real curry bible to me - but I don't remember the recipe offhand)
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