Text 18912, 72 rader
Skriven 2009-01-01 23:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Seasonal Cheer 009
==============================
-=> Quoting Michael Loo to Hap Newsom <=-

 
 HN> Where ya gonna be on New Years
 HN> Eve?

 ML> Turns out I spent it in my hovel in Salem, shivering
 ML> under a comforter, plans a, b, c, d, and e having
 ML> fallen through, and it's a good thing, as it was 6F
 ML> with winds gusting to 35 mph by 10 pm when I retired.
 
My brother in Halifax reports that the second of those back to back
Atlantic blizzards were so severe there that the cabs and buses came
off the road at midnight (with plenty of advance warning) rather
than their usual never and 4 AM on New Year's Eve.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sri Lanka Dallo (Stuffed Cuttle Fish Curry)
 Categories: Indian, Curry, Squid, Chilies
      Yield: 4 Servings

    450 g  Cuttle fish
     25 g  Onion
      1    Chile, fresh
      1    Tomato
      4    Garlic cloves
      2    Cardamom
      1    Clove
      3 ts Coriander
      2 ts Cumin
      1 ts Fenugreek
    1/2 ts Chile powder
    1/2 ts Paprika
    1/2 ts Turmeric
           Curry leaf sprigs
    250 ml Coconut milk, thin
    125 ml Coconut milk, thick
           STUFFING:
    100 g  Gram
      2    Garlic cloves
      1 ts Coriander
      1 ts Salt
    1/4 ts Chile powder
    1/4 ts Turmeric
 
  Wash and clean the cuttle fish. Wipe dry and set on one side.
  Prepare the stuffing by roasting the gram and then grinding it
  coarsely. Crush the garlic and mix this, together with the gram,
  in a bowl with the coriander, salt, chile powder and turmeric.
  Stuff the cuttle fish with this mixture and then secure with
  toothpicks. Chop onion, chile and tomato and crush the garlic,
  cardamoms and the clove. Mix the onion together with the chile,
  tomato, garlic, cardamom, clove, coriander powder, cumin powder,
  fenugreek, chile powder, paprika powder, turmeric, curry leaves
  and thin coconut milk. Put in a pan, add the stuffed cuttle fish
  and bring to the boil. Reduce the heat and simmer until the cuttle
  fish are tender, approximately 30 minutes.  Pour in the Coconut
  milk, thick and cook until the gravy thickens.
  
  From: A taste of Sri Lanka By Indra Jayasekera

MMMMM

Cheers

YK Jim


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