Curry - now I know what all the fuss is about!

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Re: Curry - now I know what all the fuss is about!

Postby HawkEyes1 » Mon May 19, 2008 7:47 pm

cushty wrote:I've always found spicy dishes a great help in losing weight, because you can still have dishes full of flavour

I don't eat meat, so make huge curries with loads of vegetables and a fairly small portion of rice - I use a lot of tinned beans and chickpeas too

not only delicious but cheap food too - the secret is not too much oil - and I must admit I prefer these curries with creme fraiche, but try to do without to keep the calories down

do AMericans eat Indian food?

I am not American, although I live in the States! I can remember a time when there was only one Indian restuarant in the whole of Chicago. New York City and Washington, DC, had only a couple, but all of that has changed, since there is an increasingly large Indian population in the US. When I first came to live in Northern New England, I don't even remember seeing an Indian restaurant, but in a small college town near where I live, there are now two Indian restaurants. Not very good, I am afraid, unlike some of the excellent Indian restaurants in the UK. We do, however, have a marvellous Cooperative Store with an extensive international food section, so I can buy all of the spices I need there and cook at home. At one time, I used to stock up on spices on my trips back to the UK.

Indian friends were surprised that I was cooking Indian food, but they were even more amazed when they saw that my little Pomeranian dog loves a good lamb or chicken curry with Basmati rice too. He has a passion for it!

Thai restaurants are very popular here, although that cuisine's curries can be blisteringly hot... I particularly like their curries, using coconut milk, which is often used in South Indian cooking. You can now purchase a "lite" version of coconut milk and this would be a good subsitute for creme fraiche but, cushty, have you tried substituing low fat yogurt?
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Re: Curry - now I know what all the fuss is about!

Postby HawkEyes1 » Mon May 19, 2008 8:20 pm

Have any of you curry lovers tried my Spicy Cumin Lemon Shrimp recipe yet on THE THREE ARGUIDOS COOKERY BOOK thread? You can see it at:

http://3as.madeleinemccann.org/viewtopic.php?f=16&t=3620

It is a truly delectable dish, and yet it is very easy and very quick to make!
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Re: Curry - now I know what all the fuss is about!

Postby cushty » Mon May 19, 2008 8:22 pm

I've substituted creme fraiche for thick greek yoghurt, but find

a) it tends to curdle too easily and

b) I eat the rest of the pot with Greek honey, which rather defeats the object of cutting the calories!

I will try the low-fat kind, but am very prejudiced against anything with that label on - which is no doubt why I am always trying to lose weight :oops:
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Re: Curry - now I know what all the fuss is about!

Postby HawkEyes1 » Mon May 19, 2008 8:25 pm

cushty wrote:I've substituted creme fraiche for thick greek yoghurt, but find

a) it tends to curdle too easily and

b) I eat the rest of the pot with Greek honey, which rather defeats the object of cutting the calories!

I will try the low-fat kind, but am very prejudiced against anything with that label on - which is no doubt why I am always trying to lose weight :oops:

I also hate low-fat versions of anything, cushty, and have the same prejudice! I find the yogurt doesn't curdle if you add it at the last minute after removing the curry from the heat. There is a 2% Greek yogurt that I can get here in the States, and that works better than no fat.

But you must try the coconut milk!
Last edited by HawkEyes1 on Mon May 19, 2008 8:29 pm, edited 1 time in total.
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Re: Curry - now I know what all the fuss is about!

Postby cushty » Mon May 19, 2008 8:28 pm

do you have a vegetarian recipe using it?

one with chickpeas preferably, as I love those
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Re: Curry - now I know what all the fuss is about!

Postby HawkEyes1 » Mon May 19, 2008 8:30 pm

cushty wrote:do you have a vegetarian recipe using it?

one with chickpeas preferably, as I love those

I'll see what I can find in my Asian and Indian cookery books, cushty.
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