Post by tony38337 on Sept 15, 2006 8:18:16 GMT -1
Hi Marie,
A bit of a late reply here. So glad you enjoyed the scallops, When you say you halved the ingredients we did too on everything but the scallops.
What massala does your husband use for the curry? The one I have developed is 2 teasspoons Cumin 1 teasspoon corriander 4 teasspoons paprika 1 teasspoon chilli powder, half teasspoon haldi and a pinch of heeng, thats the ground spices, for the precook in the oil I go a pinch of asefoetida, 6 whole cloves, 10 black peppercorns, an inch of cinamon quill, 3 fresh bayleaves, and eight cardamom pods. At the half way cooking stage I put in up to 6 chillis halve them but leave the seeds in. We grow our own chillis and bay tree.
Rice is so easy I allways do it on top, wash out the rice (only use Basmatti) boil it on the stove for about 10 mins and then pour the lot into a Tupperware rice cooker and put the lid on straight away, whatever water hasn't been absorbed by that time produces steam for the rice to finnish cooking, we like a dryish light fluffy rice for all but Thai, then it has to be sticky rice.
On a less exotic note I made a corned beef, potato & onion pie the other day and for the first time I decided to blind bake the pastry. When I went to tip out the ceramic beans the whole s*ddin' lot fellout of the tin! Thank goodness it was only the pastry I lost and so much for blind baking.
Oh and the pie was lovely, it's a good cold slicer for lunchboxes too.
Tony T.
A bit of a late reply here. So glad you enjoyed the scallops, When you say you halved the ingredients we did too on everything but the scallops.
What massala does your husband use for the curry? The one I have developed is 2 teasspoons Cumin 1 teasspoon corriander 4 teasspoons paprika 1 teasspoon chilli powder, half teasspoon haldi and a pinch of heeng, thats the ground spices, for the precook in the oil I go a pinch of asefoetida, 6 whole cloves, 10 black peppercorns, an inch of cinamon quill, 3 fresh bayleaves, and eight cardamom pods. At the half way cooking stage I put in up to 6 chillis halve them but leave the seeds in. We grow our own chillis and bay tree.
Rice is so easy I allways do it on top, wash out the rice (only use Basmatti) boil it on the stove for about 10 mins and then pour the lot into a Tupperware rice cooker and put the lid on straight away, whatever water hasn't been absorbed by that time produces steam for the rice to finnish cooking, we like a dryish light fluffy rice for all but Thai, then it has to be sticky rice.
On a less exotic note I made a corned beef, potato & onion pie the other day and for the first time I decided to blind bake the pastry. When I went to tip out the ceramic beans the whole s*ddin' lot fellout of the tin! Thank goodness it was only the pastry I lost and so much for blind baking.
Oh and the pie was lovely, it's a good cold slicer for lunchboxes too.
Tony T.
Hi Tony, trying the scallop (fish) recipe this weekend again.