Text 29388, 74 rader
Skriven 2012-09-09 15:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: too hot curry
=====================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> "Vindaloo...Some restaurants go further and also offer a "phal"
 JW> (hotter still) or even a "tindaloo". The tindaloo is a restaurant
 JW> invention

I don't think phal(l) exists in the real world outside of British
curry houses either. I won't post a so-called recipe as it is just a
standard curry with a lot of extra chilies and/or powdered chile in it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Mulligatawny Soup with Coriander
 Categories: Turkey, Potatoes, Soups, Smoked, Dairy
      Yield: 10 Servings
 
      1    Roast turkey carcass;
           -broken into large pieces
  4 1/2 qt Water and
    1/3 c  Water
      4 cl Garlic
      3 x  1 inch cubes ginger
    1/4 c  Vegetable oil
      2 tb Curry powder
    3/4 ts Ground cumin
      2 lg Boiling potatoes
      4 c  Chopped onion
      3    Carrots; sliced
      1 c  Canned unsweetened coconut
           -milk
    1/4 c  Fresh lime juice
    1/3 c  Finely chopped fresh
           -coriander plus more
           -sprigs for garnish
 
  In a large kettle or stockpot combine the carcass with 4 1/2
  quarts of the water, or enough to cover it, and simmer the
  mixture, uncovered, for 3 hours. Strain the stock through a large
  sieve into a large bowl, return it to the kettle, and boil it
  until it is reduced to about 10 cups.
  
  In a blender puree the garlic and the gingerroot with the
  remaining 1/3 cup water. In a heavy kettle heat the oil over
  moderately high heat until it is hot but not smoking and in it
  cook the puree, stirring, for 2 minutes, or until the liquid is
  evaporated. Add the potatoes, peeled and cut into cubes, the
  onion, the carrots, and 5 cups of the stock and simmer the
  mixture, covered, for 30 minutes, or until the vegetables are very
  soft. In the blender puree the mixture it batches until it is
  smooth, transferring it as it is pureed to another large kettle.
  Stir in the remaining stock, the coconut milk, the lime juice, and
  salt to taste, simmer the soup for 10 minutes, and stir in the
  chopped coriander. The soup may be made 2 days in advance, cooled
  completely, uncovered, and kept covered and chilled. The soup
  keeps, covered and frozen, for 2 months. Serve the soup garnished
  with coriander sprigs.
  
  Makes about 14 cups, serving 10.
  
  Gourmet November 1992

MMMMM


Cheers

YK Jim


... It adds nothing in the way of spicy excitement.

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