Subj : Asian Food was:Nawlins wa
To : Ruth Haffly
From : Dave Drum
Date : Sat Apr 01 2023 06:26:00
-=> Ruth Haffly wrote to Dave Drum <=-
>> CONTINUED FROM PREVIOUS MESSAGE <<
DD> dishes from that region are supposed to taste. And what various terms
DD> mean .......
RH> That's a help; If in doubt, ask and you get educated.
DD> Title: Biryani w/Goat Meat
DD> Categories: Lamb/mutton, Vegetables, Herbs, Chilies, Rice
DD> Yield: 7 servings
RH> Looks good, but probably a bit on the zingy side. I'd still give it a
RH> try tho. Indian cuisine is one that I prefer to have made for me,
RH> rather than my making it; I do better with others like German,
RH> Italian....
That's probably, like me, the spices/herbs/ingredients are more familiar.
I find, though, that the more I cook Chinese, Thai, Indian, etc. stuff
and see how things work together the more comfortable I am in doing that
style of cooking.
Here's another Goanese recipe which is on my "Round Tuit" list. You can
control the heat bu picking which red chilies you use - I think I'll go
with ripe Anaheim/Numex rather than Thai or cayenne/tabasco chilies.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Goanese Curried Fish
Categories: Asian, Seafood, Chilies, Curry
Yield: 2 Servings
1 lb Fish filets
pn Salt
3 tb Vinegar
1 pn Saffron
1/2 ts Peppercorns
1 ts Dry Mustard
1/4 c Ghee
+=OR=+
3 tb Oil
1 lg Onion; thin sliced
2 lg Garlic cloves; crushed
2 md Red chilies; chopped fine
Put the fish in an open pan, add salt and vinegar.
Cook the saffron, peppercorns and mustard in the
heated ghee or oil until well mixed. Pour this spice
mixture over the fish in vinegar and cook gently for
15 minutes. Add the onion, garlic and chilies with
about 60 dl * of water. Cover and cook, slowly,
for 25 minutes.
From How To Make Good Curries by Helen Lawson
* about 6 qt - which would make this a soup. I'd go
for 60 cl ... which is about 2 1/2 cups. - UDD
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... "All happiness depends on a leisurely breakfast." -- John Gunther
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