I'd like to Curry a Favour

[Mike Spencer]

Morning all from a (unusually) cool, cloudy, damp, Bloemfontein South Africa. As they say it is absolutely perfect - just 5 deg C to hot in the summer, 5 deg C to cold in Winter, and 500 miles to far from the sea!

When I was in the RFA the highlight of the week was the wonderful curry lunches. Being 24 hour a day watch ships, I always seemed to be on the 12 to 4 watch which meant that I had to eat with the cadets at 11.30. The Sunday lunch curry was never ready by then! Does anyone have a recipe for this curry? I can still smell and taste it but have never been able to find the same delicious curry as was served every Sunday on board. Lovely beef or lamb curry, samosa's, chunky mango chutney, rice, raisons/sultanas, sliced banana. All mixed together on the place and so moreish. I just don't seem to be able to get the same combination of curry powder. It did not seem to matter whether it was a Chinese or Indian crew, the curry was always the same.

Anyone have the formula?

kind regards

Mike Spencer
Radio Officer A
RFA Tidereach, RFA Tarbetness, RFA Tidespring, RFA Engadine, RFA Empire Gull

[Doc Vernon]

Gosh Mike S
A guy from Bloem ,and does not know how to cook a good Curry LOL
But suppose there so many different types and the one you talk of I d not know!
Have heard of similar mind you
Was it a Hot one or just a good flavoursome type something perhaps like the Cape malay Curries which have a lot of the stuff you mention!

Myself always use the good old Rajah full mix which has Garlic and other Herbs in it,i only use the Hot though as I love mine Hot as Hedes!

I am sure though that there will be some good replies here as there ae a few who also served with the RFA.

getting to the Winter there now ou maat,dis blerry koud hier ook! LOL

Enjoy the site
Cheers and few Beers!
Hou koers met Kaltex!
hard to beat the good old Durban Bunny Chow though!

[robpage]

I was with Clan Line curries were always , ground Cumin , ground coriander , tumeric , garlic , onions , chilli powder , cardamom , ginger etc all from scratch but then one of the few curry powders available was Vencat brand , now part of Sharwoods ,

My favorite was the South India , Malay fsion Captain Curry

Ingredients
1 – whole chicken, cut into 10-12 pieces
4 tbsp – Vegetable oil
4 – Fresh kaffir lime leaves (one leaf = both segments), torn into quarters
2 cups – Water
Squeeze of lime juice

For the curry paste
15 – Shallots, peeled
4 cloves – Garlic, peeled and lightly crushed
3 stalks – Lemongrass (use the bottom white part only)
5 – Fresh red chilli peppers
10 – Dried red chillies, soaked in hot water for 10 minutes
1 1/2 inch – Fresh galangal
1/2 inch – Fresh turmeric
1/2 inch – Fresh ginger
3 – macadamia nuts
1/4 tbsp – Belacan (fermented shrimp paste)

For the seasoning
1/4 tsp – Salt, or to taste
1/2 tbsp – Coconut sugar
2 tbsp – Coconut milk

Method
* Add all the spice paste ingredients into a food processor and blend to a fine paste.
* In a wok, heat up the oil. Then add in the blended spice paste and sauté for about 30 seconds. Then add in half of the quartered kaffir lime leaves, and sauté the spice paste for 2-3 minutes more until aromatic.
* Add in the chicken pieces and stir-fry for 1 minute, ensuring each chicken piece is well coated with the spice paste.
* Pour water in and bring it up to a boil. Then add in the rest of the quartered kaffir lime leaves, and lower the heat to medium-low.
* Stir and continue cooking the chicken for 20-25 minutes until the chicken is tender and gravy thickens. If the gravy gets too dry while cooking, you can add in a bit more water.
* Season with salt and sugar, and swirl in the coconut milk. Turn fire off when well combined.
* Dish out and garnish with whole kaffir lime leaves or shredded lime leaves (the shredded kaffir lime leaves can be eaten).
* Squeeze in some lime juice and serve hot with steamed rice, roti canai (Malaysian flatbread), roti jala (Malaysian net bread), or a baguette.

Notes:
* If you prefer more gravy in your kapitan chicken curry, feel free to add in more water and coconut milk.
* The leftovers will taste even better a day after.

[John Callon]

Hi Mike
There is an excellent book on the market titled "Madhur Jaffrey's Indian Cookery" published by the BBC. It tells you all you want to know about curry along with all of the recipies. I have tried a few of them and they are out of this world. The copy I have I bought for £2.00 on ebay. Having sailed with the Bibby Line for a few years we always had curry on the menu as the crew were recruited in Calcutta.
Regards
John C

[Keith at Tregenna]

Research last year by Unilever showed that almost three-quarters of chefs serve curry on a regular basis and that 39% take advantage of the convenience of prepared sauces (rising to 42% in the cost sector).

Many Indian restaurants make a basic sauce and just add one of the concentrates.

As Mike mentioned: mango chutney, raisins/sultanas, sliced banana and also sliced apple, toasted coconut and more,
were originally served as accompaniments but, eventually just got added into the pot.

Since earlier days many curry dishes have been either invented or reinvented.

I do actually like curry sauce on my chips, our local chippy offers Curry sauce,
Chinese curry sauce or Irish curry sauce.


K.


.

[robpage]

Sambals were always served separately as they are today , Pompadom
chopped raw onion ,tomato , cucumber
. Sultan ,chutney ,lime pickle and Bombay duck

[Keith at Tregenna]

Most of even the best places, charge separately - the poppadoms
will have all the bits inc Raita and are generally taken away before
the main unless requested to stay, Bombay Duck is usually charged
as an extra if they actually have it anymore.

K.

.

[Keith at Tregenna]

Bombay Duck is usually charged
as an extra if they actually have it anymore.
K.
.

I do mean within the EEC.

I tend to eat with the owners and there is no menu or omissions.

[robpage]

In this area you order the poppadoms you get the sambals with them and they normally leave them there until you finish them I haven't seen Bombay duck on a restaurant menu for years but I always regarded it is pretty Revolting even when the crew use to make the round by hanging up strips of fish in the funnel base

[Keith at Tregenna]

Bombay Duck was banned by the EEC quite a few years ago,

Health benefits of Bombay duck:

This is a sun dried bummelo fish from India. A popular dish in the 1980's that was struck off menus at Indian restaurants because the way it was prepared didn't conform to EU hygiene laws. However it has now been reinstated and yields a surprising support for your immune system, bones, muscles and heart.

K.