I tried to make something I used to make a long time ago the other night and
it turned out *bleah* because the sauce was not right. (I have only recently
matured enough to begin using recipes!)

The dish is bay scallops sauteed in fresh garlic, drained and served with
snow peas over white and wild rice--all flavors I really like together--with
curry sauce on top. I had thought what I did was just make a simple bechamel
and add curry but that was definitely NOT it. I found lots of recipes online
but none sound right. Whatever I did was simple and easy, with just the
curry flavor and not much else. TIA for any suggestions. (This is also great
with shrimp, and you can use sugar snaps instead of snow peas with a
similarly good result.)

cybercat wrote:

> I tried to make something I used to make a long time ago the other night
> and it turned out *bleah* because the sauce was not right. (I have only
> recently matured enough to begin using recipes!)
>
> The dish is bay scallops sauteed in fresh garlic, drained and served with
> snow peas over white and wild rice--all flavors I really like
> together--with curry sauce on top. I had thought what I did was just make
> a simple bechamel and add curry but that was definitely NOT it. I found
> lots of recipes online but none sound right. Whatever I did was simple and
> easy, with just the curry flavor and not much else. TIA for any
> suggestions. (This is also great with shrimp, and you can use sugar snaps
> instead of snow peas with a similarly good result.)

I'm guessing that you cooked the curry powder as part of the sauce-making
process: Melt butter, add curry powder, cook over medium-high heat until you
can see the oil separating out, then sprinkle on flour, whisk to make a
roux, cook a little more to get rid of the "raw" taste of the flour, then
slowly add milk while whisking like crazy to get rid of lumps.

Raw curry powder has a notably different taste from curry powder that has
been cooked in fat over medium-high heat.

Bob

On 22 Jul 2006 07:25:18 -0700, "Yogi Gupta" >
wrote:

>Yogi
>www.IndiaCurry.com

Yogi! I never noticed that you had a website! It's wonderful! (He's
not paying me to say this) I might bookmark it twice, just to make
sure.

Thank you!
Carol

Yogi, thank you for the web site information.

Do you know where I can find information on Sri Lankan curries? How are
they different from Indian recipes? Many thanks.

Dora

On Sat, 22 Jul 2006 12:27:42 -0500, Damsel in dis Dress
> wrote:

>On 22 Jul 2006 07:25:18 -0700, "Yogi Gupta" >
>wrote:
>
>>Yogi
>>www.IndiaCurry.com
>
>Yogi! I never noticed that you had a website! It's wonderful! (He's
>not paying me to say this) I might bookmark it twice, just to make
>sure.

I wholeheartedly agree. Wonderful site! Yogi, do you have a recipe
for malai kofta and/or methi gosht? I love both of these dishes --
then again, I don't think I've met an Indian dish that I DON'T like!!

many thanks for considering,
TammyM
Sacramento, California

"Bob Terwilliger" > wrote:
>
> Raw curry powder has a notably different taste from curry powder that has
> been cooked in fat over medium-high heat.
>
Never occurred to me. Thank you.



--
Posted via a free Usenet account from http://www.teranews.com

"Yogi Gupta" > wrote i:

> I hope it will help.
> Yogi
> www.IndiaCurry.com
>

Excellent information, thanks so much! I will peruse your site later,
too.



--
Posted via a free Usenet account from http://www.teranews.com

GREAT web site!

"Yogi Gupta" > wrote in message
ups.com...
>
> Bob is absolutely right. The raw curry powder does not give flavor to
> curry sauces. Even if if you dry roast the curry powder in a pan, it
> will not give you the same flavor. The cumin is the main culprit. Cumin
> has different flavors when raw, dry roasted or fried in oil. When fried
> in oil, the oil absorbs the cumin flavor itself. For Curry sauce
> flavor, it has to be fried in oil for about one minute.
>
> Simple Red Curry Sauce: Heat one table spoon of oil to medium, in a
> pan. Add one table spoon curry powder cook for one minute. Add chopped
> tomatoes and water to make the right consistency red sauce you desire.
>
> Simple White Cuirry Sauce: Heat one table spoon of oil in a pan. Mix 1
> table spoon of flour and one table spoon of curry powder. Fry this dry
> mix in the hot oil as you normally would to fry flour to make gravy.
> Now add water, milk or whaever, bring it to a boil and get right
> thickness.
> I hope it will help.
> Yogi
> www.IndiaCurry.com
>

In article <aDtwg.1494$K94.1352@trnddc01>, "limey" > wrote:
>
>Yogi, thank you for the web site information.
>
>Do you know where I can find information on Sri Lankan curries? How are
>they different from Indian recipes? Many thanks.

I suspect they're not much different from southern India (especially
Tamil Nadu ;-) -- but I'll wait for Yogi to correct me. :-)

And I'm still wondering how they make those *delicious* omlettes I had
routinely for breakfast when travelling across Madhya Pradesh 20 years
ago. They *looked* very simple (basically just egg), but the taste
was superb and I've never come close to duplicating it.

Cheers, Phred.

--
LID

Carol, Dora, Tammy, Rox!
Thank you for visiting my website.

Phred is right, Sri Lankan Cooking is basically same as South Inida. I
am sorry, my knowledge about south Indian cooking is very limited
beyond makinkg Idli or Biryani. South Indian curries use many more
spices such as Mustard seeds, poppy seeds, tamarind and coconut milk.

I do not have a Malai Kofta recipe handy. I do have a recipe for
Spinach and Cheese Kofta on my website. This is my late mother's recipe
modified by me. It can be simplified further. Cheese Kofta is made by
whipping cheese, adding a bit of self-risng floor as binder, and deep
fried. You can prepare any type of curry sauce and simmer the kofta in
the sauce. Unlike meatballs, the recipes dont use eggs or bread crumbs
to bind. Just flour helps to bind. I use selfrising flour, because it
makes them airy and puff up during frying process and later on aborb
the curry sauce musch easily. I use Ricotta Cheese.

Phred!, may be it is the Dahi (wholemilk yogurt) added to the egg and
frying in the Ghee, that gave the flavor you liked. Its no different
than in the United States, adding cream to the eggs. Both depend on the
milk solids and the butter fat. The Dahi also adds a different flavor
from lactic acid. I am not sure, what they used for your eggs. In
Punjab, they will also add chopped green onions and fresh cilantro.

Yogi

Check out this site. Lots of great Curry sauces already made and can
be found in ethic food stores or major stores with ethnic food
sections:

http://www.curryking.com/

I just cook chicken, add the sauce and cook saffron rice. Yummy!

Caesar