DIY Curry
Last night we made a DIY Curry. Did everything from scratch. We made it super spicy. Oooh it was a hot one. But beer cooled it down. Ahhh felt stuffed.

The disaster happened this afternoon. It took its revenge. I screamed in the toilets, and i just shat blood! :(
(Miggyman, Fri 4 Apr 2008, 15:48, 3 replies)

I keep meaning to do that, i live about 100yds away from an 'asian food supermarket'
It seems blasphemous to use pataks jars when that's there.

Got a recipe?
( Slippery Mick ‏, Fri 4 Apr 2008, 15:50, closed)

Thats not blood
Thats a half-developed foetus
( whenanimalsattackhumans clad in global hypercolour, Fri 4 Apr 2008, 16:14, closed)

Madras Meat Curry
Ingredients and Directions
1 1/2 lb Beef round steak or lamb/mutton

2 tb Vegetable oil

1 lg Onion, finely sliced

4 Whole cloves

4 Green cardamom pods, bruised

3 Green chilis, seeded, finely

-chopped 2 Dry red chilis, seeded,

-crushed 1 Inch piece fresh gingerroot,

-grated 2 Garlic cloves, crushed

2 ts Ground coriander

2 ts Ground turmeric

1/4 c Water

1/4 c Tamarind nectar, see note

-below Salt to taste Lettuce leaves to garnish Cut meat into 1-ich cubes. Heat oil in a large heavy saucepan, add meat and cook until browned all over. Remove with a slotted spoon and set aside. Add onion, cloves and cardamom to pan; cook, stirring, about 8 minutes, until onion is soft and golden brown. Stir in chilis, gingerroot, garlic, corinder and turmeric; cook 2 minutes. Return meat to pan, add water and cover. Simmer 1 hour. Stir in tamarind nectar and salt; simmer another 20 to 30 minutes, until meat is tender. Serve, garnished with lettuce leaves. Serves 4. Note: Tamarind nectar: Soak a walnut-sized piece of tamarind paste in one cup boiling water about 20 minutes, then squeeze in cheesecloth to extract liquid; discard pulp. Store in refrigerator up to 1 week. Tamarind nectar is also available commercially.
( Monty Boyce, My cheese game is strong, Fri 4 Apr 2008, 17:30, closed)