Revised curry

[Bob Hollis]

I was on two BP tankers, curry and rice was on the menu every day at breakfast. It was spiced, not hot and not hidden under a red/orange coloured sauce. Delicious. In the early 70s I used to do a few odd jobs for an old lady who had returned to UK from India, she fed me a very similar curry, which surprised me, so I had an agreement with her that this would be my pay for any job I did. Satisfaction guaranteed.

[robpage]

I think several years of Bangladeshi cooks , taught me that the curries they produced were nothing like the take away stuff where a sauce is poured over a meat dish . They ere much nicer and the hot ones were spicy , not just heat

[Louis the Amigo]

Hi Shipmates, we have a post about ships' curry sometime ago ?I wrote down Frank {the chopper}Ferri one he was a cook on B.P. and a good singer, is he still on here? I understand he was not well?

[Doc Vernon]

[B]Vindaloo Curry[/B]
Recipe for at least 4 large helpings.
Freeze what you don’t use
---
Enjoy
FRANK

This is an old one from Frank especially for you Louis the Amigo!
Cheers

PS Don't know where my Curry Recipe went that I posted on Curries at Sea Yesterday?? Lost in Cyberspace!

[Louis the Amigo]

Hi Shipmates, Hi Doc Vernon thanks mate !!! but do you know if Frank the Chopper" is well? I got you curry recipe. "Merchant navy items are getting hard to find or buy".

[Doc Vernon]

Hi Louis
I really don't know if Frank is OK,i wll have to send him a message to ask,i will let you know if I get a reply! I do hope he is AOK!

ps You say you got my Recipe Louis,did you per chance Copy it,if so could you please Re post it here!
Thanks
Doc

[Jim Brady]

I worked with an Indian chap and he said you never add WATER to curry,he promised me he made a good curry and invited me to his home to try it but I never took him up on it.I wonder did he sweat the likes of lamb or mutton down and that was his sauce.Many of us make a big pan of curry sauce with water then add the likes of tinned salmon or cooked chicken.
Regards.
Jim.B.

[Doc Vernon]

Well don't know about not adding Water Jim.
All my Curry dishes have a certain amount of water ,as when you start cooking one adds the various mixed Spices to the slightly browned Onions that are in some Oil,when adding these spices (they must burn just a bit first) then one must add a bit of water to stop the Spices over burning,then I add the Tomato Puree which together helps to stop the burning.
After that I start to add the other Ingredients! Etc!
Without Water !! Doesn't sound right to me! As you say most Curry dishes have a certain amount of nice Curry Gravy,that is so good for either Dunking with Indian Breads,or just pouring over some lovely Basmati or Jasmin Rice! Yummy
I am going to cook a nice pot of Curry Today for sure!
Cheers

[Captain Kong]

I cannot stand the smell of curry anymore, It is invading everywhere now, walking down my avenue is particularly strong, I don't know what they are making it out of but not to my liking.
Cheers
Brian.

[Doc Vernon]

Hi Capt
Although I love my Curries,i can understand what you are on about,as if there is too much Curry Aroma in the Air all the time,it certainly does get to you,it sort of takes over your sense of smell,this happened to me many Years ago in Durban,i went to visit a Friend I had met at the Flour Mills, he gave me a lovely Curry to eat,but whilst I was there in the Area,the smell of Curries all over made me feel quite ill,and I had to cut my stay short with him! Pity as he was a very nice chap!
Cheers

But in moderation one still cannot beat a good Curry Dish! (No not that sort of dish haha) mind you the again ????