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Hooo Booooy...sounds divine. I love coconut milk in curries although not

Veteran Member
2044 posts
Joined: Apr 17, 2006


Posted to Thread #18721 at 7:39 pm on Aug 4, 2010

traditional and along the lines of the chicken curry you posted I make an egg curry. Hard boil a dozen eggs and serve with basmati rice and papadums or parathas or what ever along those lines.
With my curries I also offer a coriander chutney. I love it.

Coriander Chutney

1 bunch Dhania (fresh coriander)
1 tomato cut into wedges
1tsp cumin seeds / jeero
tsp salt
tsp green masala
tsp garlic minced
1 TBL lemon juice
1 TBL brown vinegar.

Wash leaves of coriander (roots removed)
Liquidize all ingredients to a puree.
Serve fresh
Variation: 1 cup of mint instead of coriander


Use fresh long green chillies

100g green chillies
30g garlic
50g fresh root ginger
6 tsp salt
3 TBL cooking oil
tsp tumeric

Wash chillies and lop off tops
Scrape the skin off the ginger
Process chillies, garlic and ginger to a fine paste adding a little oil if necessary to process.
Remove from processor and stir in salt, tumeric and rest of oil.

Can be refrigerated up to 8 weeks.

Wine does not make you fat, it makes you lean/against walls, tables, chairs, floors and ugly people.

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