Quote:
Originally Posted by john70t
My 'curry' ends up being a combo of Indian or Thai curry powder, cumin, coriander, turmeric, mustard, celery salt, black pepper, garlic, maybe ginger, maybe brown sugar or honey, maybe fish sauce, in a bit of coconut milk.
It's definitely not a bullseye but the dart at least hits the wall. somewhere.
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LOL! A lot of my favorite Mexican, Italian, Irish, German, dishes end up that way. "Dart hits the wall," is good enough if it's tasty. I made tikka Masala once from scratch, using an original recipe. It was tasty - but Good Lord! So much work. The jar of Galam Masala has been in my spice cabinet untouched for two years.
Part of the problem is I'm cooking for two. I don't mind working all day to produce a meal for 10, but for the two of us it's not worth the time investment.