kevars wrote:i know where the meat comes from ! i was nt expecting it to be running around with a target on its forehead
What a strange way of thinking. If it was a chicken it would be labelled "Free Range" and sold for twice the normal price in Safeway's, Tesco and Sainsbury's.
Anyway Lomu is right about the use of spices and I am hoping that the next time he cooks he will bring me a portion that I will gladly exchange for a beer Chang.
Anyway, getting back to Ruby Murray (correct spelling Lomu, Cockneys do not talk proper but they can spell or at least know how to use a dictionary).
Dried spices (powder) are only used if the fresh (or in some cases whole) ones are not available or out of season. In Thailand most are available all year round.
These are Ginger, Corriander, Onions, Garlic, Chilli, Tumeric (Haldi in Hindi, Karmin in Thai), Kaffir Lime leaves, Aniseed, Cinamon.
Occasionally powdered Garam Masala can be added at the end of cooking to enhance the flavour. These are usually powdered as they can be so complex that most people would not be able to get the subtle blend correct.
One thing I would like to add though about meat and meat substitutes is that in India meat is not a very common ingredient in any dish. These dishes made with goat, mutton and lamb are only for the rich and powerful. Chicken is sometimes consumed and in coastal areas fish
But mainly because of religion and lack of availability, many (most I believe) Indians are vegatarians.
