Morris Minor Owners Club

I enjoy a curry now and then, and I'm sure many others here will be fans of this wonderful dish.

I'm no purist, but more a 'make it up as you go' type. I never make a curry without cashew nuts.....they stay whole, and have an amazing sofrt, creamy taste when cooked in a curry.

Parsnips - no curry should be without these, IMHO. I also throw in raisins and apple. I always add half a litre of natural youghurt to the mix about halfway through cooking - it thickens the sauce and lifts the flavour. Here in Poland I use kefir, which is very similar but perhaps a little more acidic and cheesey.

Tuna fish and brown rice curry - with chick peas and the ingredients mentioned above. As a single lad, I used to make a big panful of this on Sundays, and freeze portions in ice-cream tubs for meals during the week. Curry on toast, curry sandwiches, curry soup....I was rarely ill.

The thing about curry is that, even if you use oil and meats containing fat, you can still wash up with cold water and without washing-up liquid.

you do not wash up with cold water????? oh and for an unusual curry item that works well try pineapple.

Chick peas (chana)... any vegetables and practically anything you can eat really!

I know this is off topic but I am at a loss with the motoring connection.
Its ok I have got it know its and

How about freshly scraped trunnion grease mixed with a pinch of brake lining dust

MMMMM yummy and perhaps a dash of gearbox oil just to lift the flavour a little

My old mum used to make curries as shown to her by a Ceylonese friend of the family. These worked around many seperate dishes which you helped yourself to on a bed of rice. My favourite (and only one I remember!) I still use to brighten a more traditional curry. This is diced onion, cucumber and tomato mixed with lemon juice and chilli pepper. That and some Bombay potato, preferably a day old to mature the flavours, works wonders with an otherwise mundane base! Another of the dishes was "pol samble", grated coconut, lime juice, fine diced onion and chili, mixed with some now forgotten make of fish.

Still can't eat curry

Was totally put off by the one's at school ,30 years ago, with raisins in! I mean WHY Rasins in a curry?

Ever had fish korai at the restaurant? I make my own version, fry fish and onions (I use coley it doesn't fall to bits so easily) in spices and tandoori paste, add tin of tomatoes, tomato paste, fresh coriander, peas or spinach. Not sure about putting it in sandwiches though

Still can't eat curry

Was totally put off by the one's at school ,30 years ago, with raisins in! I mean WHY Rasins in a curry?

i know what you mean i like currys but cannot stand it when they put fruit in sweet and sour not for me

a good mix of spices corriander,cumin tumeric and chilis i make my own very nice

heh heh, I just use what comes in jars! And I can't stand raisins in a curry, either! Now, mangoes are a different thing altogether, they're lovely. And for us vegetarian, paneer is always a good ingredient, although a lot of supermarkets don'tcarry it round here. I also like putting Quorn pieces into a korma, or jsut large amounts of chunky vegetables, delicious!
Sorry guys, but I can't cook a curry from scratch, don't try and persuade me otherwise - it's a real skill that I lack! So jars of sauce, often with a dash of extra spice or natural yoghurt, are about as far as I go.

I'm a big fan of dahl and lentil based curry with potato and any other veg that is too hand.
Used to cook a big saucepan full then dollop it out each day to eat.
Definitely improved with age and the seasoning was quite simple: garam masala, Lea and Perrins, and Branston pickle.
Very tasty and sustaining. I must make it again soon.

paulk wrote:, with raisins in! I mean WHY Rasins in a curry?

Because it wouldn't taste too good if you used cellulose I suppose.