^
called conquest
very limited experience wit sri lankan food
curries i was underwhelmed by
but simple vegetable dishes were beyond belief good
the sambals and simple stuff were magnificent
curries more aromatic, less tasty thai style
but not an expert
It gives me great pleasure to announce that Mohamed Hali has once again returned to the kitchen and is currently endeavouring to produce this, which reminds me of a Malaysian take on an Indian curry (not rendang, obviously).
Selamat menjamu selera!
You forgot to mention the meat pie and chiko roll mate. True balanced meal that.We antipodean folk on the other hand have developed an astonishingly wide variety of sophisticated healthy haute cuisine such as steak and prawns, steak and lobster, steak and moreton bay bugs, steak and oysters and the masterpiece fillet steak, topped with porterhouse steak and T bone steak, all served on a bed of rump steak, liberally drizzled with salsa di pomodoro.
Is that a beef massaman Hal?
Nice dish, a akin to Betty's hot pot with a kick.
Mature Joffrey's Mamasan Curry looks lovely but does it make you wank like an Egyptian.
None of us Inter=rational Men , Women and Middlesex of history need fixate on the nationality of a spice, vegetable or victual, surely the key is quality fresh, if not home grown , organic, then the skill and artistry of the chef and the presentation, accompaniments, I would eat Hal's dish with relish , oh and Poppadoms / Papad, Dahil/curd with a bit of lemon zest and fresh mint as in the Deccan and prasad to end.
Similar, Chitty, but a massaman would be sweeter and would have slightly different ingredients. This is Indian style.
Anyway, it turned out really good (I added cinnamon and fenugreek, which always goes well with beef or lamb, and substituted coconut milk for yoghurt, so I used the Youtube recipe as a base, but it wasn't quite fusion tapas ).
Some of the ingredients.
As I've learned over the years, this is the key with most Indian curries: to get the onions dark brown but not burned. Here they're with a stick of cinnamon, and cumin seeds and garlic and ginger have just been added.
The colour of the sauce is exactly right (unlike something such as a vindaloo which is redder because of the dried chilies) and this is as the yoghurt is added for the last 10 to 15 or so.
Plated up and, although you obviously can't see it from the picture, it honestly isn't a million miles away from what I'd get in a restaurant (I actually prefer it with a chapati instead of rice though). Indian/Pakistani friends always told me to make sure the onions were dark brown for most curries, but I was always worried about burning them so I undercooked them. With Youtube being such a great resource though, I get it right more often that I get it wrong these days and other curries like vindaloos and daals are pretty easy.
^ Why didn't you just buy Bisto onion gravy?
Nice looking curry that!
It looks great to me Hal. Well done.
Yeah, If I had more time and a bigger kitchen I'd cook more. I do like cooking, just easier to take out sometimes.
English Indian is good... Cantonese is hit or miss depending on the place.. can be super greasy.
Lebanese food is really good in Canada. I've eaten at a few good Indian places here as well. I always like the International food best in Canada after travelling and living other places.
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