Revised curry

[Frank Ferri]

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

Spices One (Bouquet Garni)
1. Cardamom pods (black)…… 2
2. Fenugreek seeds…………… 1 teaspoon
3. Cloves……………………... 12
4. Cinnamon…………………… 3 inches
5. Cummin seeds………………. 2 teaspoons
6. Coriander seeds………………2 teaspoons
Olive Oil
Place the above in and microwave dry, for two minutes. Put in a mortar & pestle, add a little olive oil, then grind down to paste. Spoon paste in to a clean muslin cloth or handkerchief, fold in contents and secure firmly with a rubber band and place in a small pot of boiling water, leave to simmer for at least an hour.
Vegetables
1. Spanish Onions …………2 large
2. Peppers…………............ 3 (Green, yellow, Red)
3. Garlic…………….. …….7 cloves
4. Fresh grated Ginger about ……. 3 inches
5. Chopped tin tomatoes …. 2 tins
6. Tomato puree…………... 1 tube
Vinegar………………. 1 tablespoon
Finely chop the above and place all ingredients in a Wok with a liberal quantity of Olive Oil and sweat on a low heat. When sweated, add two tins chopped Tomatoes, one tube tomato puree and leave to simmer with a lid on a low heat for at least half and hour, stirring constantly, adding a little hot water to avoid sticking.
Spices Two
1. Curry Powder………………... 3 table spoons.
2. Chili Powder………………… 1 level table spoon (or to heat required)
3. Turmeric…………………….. 2 teaspoons
Chicken……………………….. 4 breasts
Salt to taste
Add all the above to the Wok and stir in.. Now add liquor juices from (Spices One) including Bouquet Garni to Wok and cook for 45 minutes. After this, chop up 4 breast of Chicken and add to sauce. Transfer all this to a large saucepan, and then add a liberal amount of fresh chopped Coriander.
Leave to simmer on a low heat for another 30 minutes.
When cooked remove Bouquet Garni, squeeze out remainder of juice
Serve with Pilu Rice, adding a little chopped Coriander to each serving
Enjoy
FRANK

[Doc Vernon]

Hi Frank
Well mate i make a lot of Curries as you well know ny now,but this one sounds as if it can be really Yummy!
Will print this out and add it to my list of Curry Recipes!
Will possibly try it out this Weekend,as its a Long Weekend here!
Also going to the October Fest for nice Foods and a DAB Beer! Yes i have one of those the only beer i really like here!
Cheers

[Doc Vernon]

Now Frank mate,
Once is enough to keep us going on this one haha!
Seniors moment?
Cheers

[happy daze john in oz]

Hi Frank
Well mate! Yes i have one of those the only beer i really like here!
Cheers

Vernon, every weekend is a long one in N.S.W. any excuse will do, what is this one for, we dont have one! Ahh I know, the clocks go forward, good enough excuse.

[Doc Vernon]

John mate,
Its Labour Day here! And our Clocks dont get changed till end of October in NSW!
But i agree any excuse will do haha!
Cheers

[happy daze john in oz]

John mate,
Its Labour Day here!Cheers

We had Labor day back in March. Thougt clocks in Vic. N.S.W. and Tassie were all to change this weekend so they were all on same time. we used to be at end of Oct but this year it will be the begining.

[Doc Vernon]

We had Labor day back in March..

Well John,
Just as well you mentioned that mate,as on my Calander it still says end of Oct,but i see that it has been altered to fall in place with the other States! Good one!
I would have been in deep S---- with Irene had i not changed the clocks,can you magine her being late for Work! She would have killed me haha!
Thanks mate!
Cheers


Rest easy Les !

[happy daze john in oz]

I am sure that you are right otherwise I will be out of step with the rest of NSW as I intend to do it this week end. Before you start I mean the clocks. Les

If you dont do it, the clocks that is, you may well be left in the dark

[Frank Ferri]

Excuse me GUYS...Sorry to interupt... But I think I smell burning in the galley... Shouldn't yoiu be keeping your eye on the curry, it has to be stirred regularly
Frank ...

[happy daze john in oz]

Excuse me GUYS...Sorry to interupt... But I think I smell burning in the galley... Shouldn't yoiu be keeping your eye on the curry, it has to be stirred regularly
Frank ...

G'day frank, think we have plenty of stirers who can help with this one.