Topic started by Karen Hill (@ lsanca1-ar16-4-46-010-092.lsanca1.dsl-verizon.net) on Sat Aug 17 17:12:47 .
All times in EST +10:30 for IST.

I grew up in the Fiji islands and love curry. Everyone I ever asked for a recipe said that they just add ingredients but never measure. Help!!

Responses:

• From: ps (@ user-2ivef5j.dsl.mindspring.com) on: Thu Jan 16 10:14:09
  
  continue browsing this site u will all the recipes u need.
  
  
• From: ps (@ user-2ivef5j.dsl.mindspring.com) on: Thu Jan 16 10:14:31
  
  continue browsing this site u will find all the recipes u need.
  
  
• From: Pearl Subramanian (@ 195.94.0.40) on: Sun Feb 2 08:42:49
  
  Hi Karen,
  Try this recipe & if possible let me know how it turned out.
  
  Chicken, Drumsticks & Potato Curry
  Ingredients
  Onions - finely sliced, Curry Leaves (few); Oil for frying the Onions & Masala - 8-10 Tbspns; ½ tspn. Turmeric Pwd; 3 Tbspns. Corriander Powder; 2 Tbspns. Chillie Powder; Salt to taste; Extra Tomatoes; Vegetables - (Drumsticks cut into 2" long pcs. Potatoes skinned cut in 4 pcs lengthwise) - Keep aside. Chicken - 1 No. Skin,clean, cut into desired pieces, wash nicely drain & keep aside. Grind to paste: Ginger; Garlic; Sombu- (after broiling) to a fine paste; Coconut to be ground to paste separately. Keep aside.
  
  Method
  Take a Vessel, place on gas add Oil - when Oil is hot add the sliced Onions & Curry leaves & fry to a golden brown - now add the Ginger, Garlic & Sombu Paste & fry on low heat (otherwise the Garlic will burn & the curry will give a funny odour) adding a little of the Masala Water if necessary - (Masala Water is got after you grind the Ginger/Garlic/Sombu to a fine paste, wash the Mixie & keep this water, use for frying), fry till the oil comes to the surface say for about 2 mins. Now add Salt to taste, Chillie Powder, Corriander Powder, Turmeric Powder, mix nicely & continue to fry the Masala, adding the Masala Water if necessary - fry for 2 - 3 mins. till a nice aroma arises; & the Oil floats on the surface, add the chopped Tomatoes & continue to fry till the Tomatoes are soft & cooked, add the Coconut Paste mix nicely till the paste blends in with the Masala - add the Vegetables & Chicken pieces, sufficient water, once again mix well cover & leave to cook till the Vegetables & Chicken is boiled & the gravy has thickened. Remove from heat & Serve with Rice, Puris, Chappatis etc. No Tamarind Pulp or Lime Juice for this Curry. Use extra Tomatoes only.
  
  
• From: Parvathy (@ cache4-popl.server.ntli.net) on: Tue Mar 25 17:29:35
  
  Valichu variya kozhi curry:
  
  This was given to me by my mum, and I consider it fail safe.
  
  For 1 lb chicken, add 1 cup water, 1 medium onion, half inch cube of ginger, 1 green chilli, 2 heaped teaspoons of coriander ( dhania) powder, half tsp of pepper, half spoon of garam masala, 1/4 inch sliver of creamed coconut and salt to taste.
  
  Cook the chicken in the above mix. When done, add another sliver of coconut cream. Then temper -- for this, heat oil, crackle 1/4 tsp mustand seeds and add 1 whole dry red chilli broken into pieces, add onions chopped fine, and when the onions are a dark brown, add to the chicken.
  
  Good Luck
  
  
• From: devagi (@ 203.208.155.150) on: Sat May 24 14:08:32 EDT 2003
  
  pls send receipy
  
  
• From: mohamed raafi (@ 203.124.220.52) on: Wed Jun 18 05:21:59 EDT 2003
  
  looking for authentic andhra chicken biriyani and andhra chilli chicken,pl help
  my email:mraafi@rediffmail.com
  
  
• From: mohamed raafi (@ 203.124.220.52) on: Wed Jun 18 05:22:13 EDT 2003
  
  looking for authentic andhra chicken biriyani and andhra chilli chicken recipe,pl help
  my email:mraafi@rediffmail.com
  
  

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