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  1. #1
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    great curry recipe 1 dried Naga Jolokia pod, seeds removed, ground in a spice mill (w

    1 dried Naga Jolokia pod, seeds removed, ground in a spice mill (wear a mask to avoid inhaling the powder)

    * 4 tablespoons ground coriander

    * 4 teaspoons cumin

    * 4 teaspoons garam masala (Indian spice mix; available in Asian markets)

    * 1 tablespoon turmeric

    * 1 1/2 teaspoons ground fenugreek seeds

    * 1 1/2 teaspoons ground fennel seeds

    * 1 1/4 teaspoons powdered ginger

    * 1 1/4 teaspoons yellow mustard

    * 1 cup water

    * 1/2 cup white vinegar

    * 2/3 cup vegetable oil

    Method

    * Mix the ground spices together. Add the vinegar and water and mix into a paste. Let stand for 15 minutes.

    * In a large pan, heat the oil. Add the paste (careful of the sputtering), lower the heat, and stir-fry for 5 to 10 minutes.

    * As the liquid is reduced, the paste will begin to make a regular bubbling noise (hard to describe, but it goes chup-chup-chup) if you don't stir, and it will splatter. This is your audible cue that it is ready.
    o You can tell if the spices are cooked by taking the pan off the stove. Let stand for 3 to 4 minutes. If the oil 'floats' to the top, the spices are cooked. If not, add a little more oil and repeat.
    o Bottle the paste in sterilized jars. Then heat up a little more oil and 'cap' off the paste by pouring in enough oil to cover.
    o Seal the jars and store. Properly cooked, it will last for months. If refrigerated, indefinitely

  2. #2
    Have you got any cheese Thetyim's Avatar
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    Quote Originally Posted by dingsbumst
    1 dried Naga Jolokia pod
    Can you get them in Thailand ?
    Can I just use Prik Kii Noo chillies ?

  3. #3
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    you can use any kind of chili you want and im sure you can find these ingredients in thailand

  4. #4
    Thailand Expat
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    Apart from the powdered Ginger all ingredients are in my larder (quaint word that) so will get to work and make it, as it looks like a good one.

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