Curry

[Skyweir]

mmm ... curry .. thai, malay, indian

all good ..

[stonemaybe]

Anyone else get the feeling that Skyweir is trying to virtually assuage some serious hunger problems?

[Menolly]

Nah...

I think Sky is playing catch up on all the threads not read in the time away from the Watch.

[Skyweir]

you got me sized up nice .. and a little of the mmm .. food .. is good thing going on

its all about the food with me

[stonemaybe]

I love this guy....

(Lamb Biriyani)
www.youtube.com/watch?v=u6JI1lks10Q

Whether you watch the whole video or not, PLEASE watch from about 9.05 to 9.20

[Menolly]

Oh, that is awesome.
Does he have a printed receipt anywhere?
How does one determine when the rice is 40% and 60% done?

[Vader]

Oh, that is awesome.
Does he have a printed receipt anywhere?
How does one determine when the rice is 40% and 60% done?

If it takes say 10 minutes to cook the rice it'll be about 40% after 4 minutes and 60% after 6 minutes.

[stonemaybe]

Oh, that is awesome.
Does he have a printed receipt anywhere?
How does one determine when the rice is 40% and 60% done?

I have no idea! I was actually searching youtube for a music video, a song by Lamb called 'b line' but as you type, it brings up suggested searches, and 'lamb b' gave lamb biriyani and I couldn't resist THAT! No idea who he is but I love his enthusiasm, and shedding a little tear for fine food is just priceless! Oh, and what Vader said for the rice...

[Damelon]

He really got worked up over his own cooking.

[Menolly]

Oh, that is awesome.
Does he have a printed receipt anywhere?
How does one determine when the rice is 40% and 60% done?

If it takes say 10 minutes to cook the rice it'll be about 40% after 4 minutes and 60% after 6 minutes.

yeee-eh-essss...
but...

I usually cook long grain rice with a 1:1 ratio of water to rice (whether stove top or in my rice cooker) and leave it covered until all the water is absorbed. I would need to learn how to cook basmati rice from scratch...

[stonemaybe]

After a lovely chilled out day lying in my hammock reading, I decided to make a curry this evening, and for a change make it from scratch rather than using a nice jar of curry sauce.

It was B U T FULL! If I say so myself

Firstly, put on some mellow, summery gentle music (I had Goldfrapp then Husky Rescue)

Next, pour a nice glass of New Zealand Savignon Blanc, and prepare a few of your favourite in-cooking munchies, for the journey.

Prepare your ingredients. I used....

oil
5ml cumin seeds
spice mix consisted of: 2.5ml salt, 5ml ground cumin, 5ml ground coriander, 5ml chilli powder
1 onion, chopped
3 garlic cloves, crushed
1 red pepper, thinly sliced
2 red chillis, finely chopped
1 courgette (zucchini), sliced
4 bay leaves
1 400g tin tomatoes
10 cherry tomatoes
1 carrot, finely sliced
3 average potatoes, cubed into 2 cm cubes ish
300mls fish stock
fish (whatever you got, I used 3 frozen Alaskan pollack)
'seafood selection' (fresh prawns, mussels, and squid rings, about 200g) (only because it was in the fridge and about to go out of date!)

Heat your oil.
Throw in the cumin seeds and heat for about 2 mins or until they start spluttering.
Add onion, garlic, bay leaves, chilli, corriander, pepper and stir fry for 5-7 mins or until onion browns.
Add spice mix cook for 3-4 mins more.
Stir in tomatoes, carrot, potatoes, fish stock. Bring to boil and simmer for 10 mins.
Add fish, cover, and cook for 10-15 mins more. Check potatoes and carrots see if they're cooked.
Add seafood mix and cook for a few mins.

(oh, and have rice cooking in there somewhere too)

Serve with raita and mango chutney.