Indian and Thia Curry Recipes, Information and Secrets

Indian Curry Recipes   Prawn Curry Recipes   Thai Curry Recipes   Tandoori Chicken   Lamb Curry Recipes   Burmese Pork Curry Recipes   Curry Paste Recipes   Secrets to a Great Curry     Recipe Directory   Dream Meanings   Nintendo Wii Games    Sony PsP Downloads    Secret Love Letters Anti Aging Research Adam Ant Fan Site PsP Reviews Send a Free eCard Magic & Illusion Revealed Free Classifieds MyCrimsonSky     Curry Recipes - For something different why not try a curry recipe for Curry Carrot Soup. The taste will surprise you. The Curry Addiction Curry Recipes - A number of studies have claimed that the reaction of pain receptors to the hotter ingredients in curries, even a Korma curries, leads to the body's release of endorphines. Combined with the complex sensory reaction to the variety of curry spices and flavours, a natural high is achieved that causes subsequent cravings, often followed by a desire to move on to hotter curries.Some refer to this as curry addiction.  Additionally, curry addiction is an example of a colloquial use of the word "addiction" as the medical definition of the word requires continued use despite harmful effects. Making a Successful Curry Curry Recipes - The biggest single help to success is to get everything prepared before you start cooking. This means read the whole  curry recipe before you do anything and work out all the things you need to do before you actually begin cooking. Usually this will include chopping the onions, grating ginger, crushing garlic, chopping the meat up or marinating it etc. Don't start  cooking untill all the ingredients are prepared. Once you have gained experience you may be able to manage your time a little better and know what to prepare when but for your first few attempts make sure everything is prepared and on plates or little dishes waiting to be added at the right moment What is a Curry and what makes a good curry recipe? Irish Coffee A great way to finish a curry meal!  Check out our special  recipe If you take a look at all the different products on the usual Western supermarket shelf with "curry" in their name you would quickly come to the conclusion that curry was something that contained spices. Indeed, many people would define curry as a spicy dish from India. Yet the word "curry" is not used as such in any of the many of languages from India or the Indian sub-continent.  "the term curry itself isn't really used in India, except as a term appropriated by the British to generically categorize a large set of different soup/stew preparations ubiquitous in India and nearly always containing ginger, garlic, onion, turmeric, chile, and oil (except in communities which eat neither onion or garlic, of course) and which must have seemed all the same to the British, being all yellow/red, oily, spicy/aromatic, and too pungent to taste anyway" The author is Brent Thompson who is highly knowledgeable on the subject and has lived in India. In the west, curry is now usually characterised by the type of curries recipes used and popularised by restaurants. The Indian Curry recipes, Thia Curry recipies, spicy recipes, cooking tips and hints, information and guarded secrets are all provided free of charge. We will be adding new curry recipes and interesting info every week so please check back regularly. Find recipes for all your favourite Indian Restaurant Curries as well as traditional curry recipes and some well guarded secrets for great tasting curries.   A Little about Curry History The history of curry is worthy of a book all to itself. I can only give here some suggestions for further investigation. "Curries" , as we westerners call them, have been made for centuries in the Indian sub-continent both as a staple food and as a highly sophisticated cuisine. There are vast regional variations and numerous well-defined cuisines which each have their own history. The conquest of new lands, being colonised by foreigners, migrations, patterns of trade and so on all bring new influences to bear on how people cook and the ingredients they use. Take as an example the area of Goa in India. You will see there that the various Hindu, Muslim and Portuguese influences have mixed and merged over the centuries resulting in the distinctive Goan cuisine and curry recipes of today. The famous curry recipe, the "vindaloo",  was originally a Portuguese dish which has been altered over time to accommodate local tastes and local ingredients making up the great but hot curry recipe. The spread of curry and curry recipes beyond its home is linked to the presence of the British Raj in India. Army personnel and civil servants acquired a taste for spicy food whilst in India and brought their newly found dishes home with them. The British adapted the curry recipes to suit their own tastes. Mulligatawny soup, for example, is an Anglicised version of its more pungent Indian curry recipe which was actually a type of sauce. Similarly, kedgeree was originally a rice and lentil dish but was adapted by the British to be a breakfast dish containing fish. In terms of modern history the popularity of curry in the UK and elsewhere is strongly linked to the rise of the "Indian" restaurant and it's version of curry recipes. Yet the majority of UK restaurants are run by people of Bangladeshi, not Indian, origin. Their influences are obviously from Bangladesh but the restaurateurs have in turn been influenced by the likes and dislikes of their customers. They have modified dishes and added new dishes from other areas. Curry History Continued  What we now call "curry" is finally an international dish recognised on every continent. Dishes develop and change according to a host of new influences. For instance, the most popular curry in UK restaurants is Chicken Tikka Masala. Many people would think of it as a typical Indian dish. But it is actually a restaurant invention created in the UK by Bangladeshi restaurateurs. A true hybrid and a recent chapter in the long history of curry. We consider curries native to India and do not realize how many different types there are. There seems to be many misconceptions about curries in general. Curry is a fashion of cooking: a process whereby meats, fish, vegetables or even fruit are cooked in varying combinations of ground herbs and spices, (known as curry pastes), to produce a stew like dish. All dishes that are hot and spicy are not curries, nor are all curries fiery hot. Curry powder is an amalgam of some "Indian" spices best applied to the flavorings of curry dips and dishes where a hint of curry influence is desired. In a Thai curry, the proportion of solids to liquid is small. As they are always eaten over large mounds of steamed rice, just a few solids suffice and the flavour of the spicy, highly flavored gravy is extended by the bland rice. Curry pastes should be a marvelous, aromatic mixture of freshly ground herbs and spices. When preparing a curry paste, it is preferable to first use a mortar and pestle with the hard fibrous ingredients rather than including them with other ingredients in a food processor or blender. The pounding of the pestle crushes the husks and fibers releasing the oils and juices, whereas the processor and blender merely cut the spices. For the modern kitchen cook with no time to spare, a food processor in conjunction with an electric spice or coffee type grinder can be used. This does not however eliminate the requirement for a mortar and pestle. For mashing moist herbs like lemon grass, garlic and shallots there is no substitute. However, the whole dried spices (chilies, cloves), give out their best aroma when pulverized by a good grinder. When you are preparing a paste, single out the hard and dried spices and pound or grind them first before proceeding further. 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