Hi

Just want to let you know I made this last night for dinner:

http://mamtaskitchen.com./recipe_display.php?id=10524

It was absolutely beautiful. Yet another on my "do again" list. Instead of brown onions I used spring onions (blended in a processor) from my garden. Couldnt get any fennel powder either. Unfortunately my camera brokw before Xmas so couldnt take a photo (before you ask Mamta).

Thanks for a delicious recipe.

Steve

So where are the nice pictures steve :-)? Mine on the recipe is not so nice :-(!

Ma, broken camera, no pictures! He already said!

Mmm, that recipe does look good, might have to try it sometime.

Maybe not yet as am on diet and if it's toooo yummy I'll eat WAY tooooo much of it!

Oops! I do that sometimes, not read the whole thing, as you well know!

Ma

I have cooked this many times absolutely delicious, a big favourite when I cooked it in Cornwall for seven last year.

Fresh Lemongrass is something I have from time to time but I always have a jar of minced lemongrass to hand.

How much/many teaspoons of minced lemongrass would be a good substitute for 1 fresh stalk of lemongrass?

I didnt have fresh lemongrass either so used a big tablespon of minced from a jar. I had to guess too, but I reckon it was just about right.

Cheers'

Steve

Encouraged by the previous postings I made this recipe yesterday. WOW! All the plates were licked clean.

People, please remember to take some pictures, please. I could do with some clear, step by step pictures of many, many recipes here.

Do not crop or reduce size before sending though.

Thanks in advance.

Mamta

I made this dish this evening and it was delicious.

Thank you for sending your pictures John, they are now on the recipe;

http://www.mamtaskitchen.com/recipe_display.php?id=10524

Mamta

Great looking curry !

Steve

Great! Now im starving and its only 8.45am! John how on earth did you get your rice to turn out like that. Some yellow and some white. I've been trying to get that for ages.

Cheers

Steve

Just boil some rice seperatley and add some turmeric powder to the boiling water. Once the rice has been strained and it's cooled combine the two together.

G'day and Happy New Year to all at this site.

Yes, I know we are over half way through January .... but never late then never:)

Yes, your pics look great. I always make this curry and it always goes down a real treat.

I try to cook extra for leftovers the next day, but the guests just only help themselves to more. Think maybe I take the left overs out before allowing the guests to serve themselves, then i would have some lefotover hahha LOL.

Have made it using the lemon peel rather then the lemongrass and still great

Ciao

JL

"Think maybe I take the left overs out before allowing the guests to serve themselves,"

LOL!

This evening I'm going to try Mamta's Chicken Tikka Masala.

http://www.mamtaskitchen.com/recipe_display.php?id=10311

Tikka isn't something I'd normally make for myself because I like my food very spicy. However, the people I'm cooking for have a limited tolerance to spicy food so I decided to try something a little milder for their sakes.

I'm just about to write down the ingredients. I will let you know how it goes.

Remember to take some pictures along the way if you can !

Steve

The curry was top notch and everyone enjoyed it including myself. I never took pictures because there are already pictures of this dish on the page.

Mamta,

had a look at your Sri Lankan curry powder recipe, and noticed you 'roast' the spices, to develop those nutty/roast flavours.

I have talked at length to Minel Tripti, who is the person who used to produce a range of Sri Lankan pickles, and has now turned to Sri Lankan curry powder production. She told me that she has two kinds, one for beef/lamb/mutton, and one for fish/chicken. The former, she said, uses roasted spices, but the chicken/fish one did not. I wondered about your recipe, as I can see only one Sri Lankan curry powder, the roasted one. Maybe trying a curry with unroasted spices is on the cards?

Personally, I sometimes use a spice mix (home made, of course!)for kormas, which are roasted, and must admit I like the result. These deep roast/nutty flavours are not produced by braising, of course, which is what I believe the original kormas were.

Hello Lapis

My recipe for Srilankan curry powder is based on what a Srilankan friend told me. She used to be an excelent cook, but now she is not too strong to cook much anymore.

If you look at my recipes generally, you will find that I hardly ever, almost never, roast any spices before usng them. In Srilankan chicken, I have used individual, unroasted spices, but given an option of using cury powder, which is roasted. Spices are added to hot oil/ingredients, so they release the flavour anyway, in my HO.

I can?t see the logic of rosasting spices for curries of one type of meats and not the other. Either way, the powder mix gets cooked and releases flavours, unless of course her ingredients for the two powders are also different. As I said, I cook with unroasted spices and it is pretty good.

If your friend Tripti is happy to put her recipe on this site, she will be most welcome. By the way, what a beautiful name she has, it means ?the conteted one? :-)!

Ah, the meaning of the word Korma. I must remember to do some research on it while here.

so you are in India, Mamta?

To roast or not to roast, that is the question :?)

I admit I shudder when people (NOT YOU!) suggest roasting all their spices. The reason to roast is to change certain spices (only coriander, cumin and methi seeds really change, chemically) and/or pulses so that they produce a range of flavours (called pyrazines) which generally have roasted/nutty notes. In fact, these are the same chemicals that give roast meats and veg some of their flavours. So the reason to roast spices and pulses is to provide a roast/nutty flavour to dishes that would not have them because of the cooking techniques don't allow them to be produced, such as stews (vindaloo) and some braises (kormas). So my friend has two spice mixes, one containing roast spices to go with meat that is usually fried/roasted, and one where the spices are not roasted, to go with meats that are generally not roasted, like chicken, fish and shellfish. Seems to make sense.

My friend cannot disclose her spice recipes, as they are an ongoing commercial concern. She did ask me if I recognised any (by smelling) but apart from the usual suspects, like dhania and jeera, I hadn't a clue.

I hope you have a good time (in Lucknow?). Have a look for Lucknow fennel (anise?)

I find that a lot of chefs recomemnd roasting spices. I never learnt to do t from my mum, so I don't. No one I know (Indians) does either.

No, I am in Haridwar?Roorkee most of the time, not in Lucknow.

However, my sister lives in Lucknow and used to grow 'patli saunf' or Lucknow fennel there. She always gets me a supply of it from Lko.

Another thing I always buy here is asafoetida, a good variety :-).

Mamta

Not sure if this is useful for the great 'Korma' discussion but it comes from Alan Davidson, the fount of much foody knowledge!

The term korma tends to be traced back to the Turkish 'qawurma' from the verb = 'to fry.' The term spread from the Middle East through to Northern India, referring to a braised or stewed dish resulting in a thick sauce.

It probably reached India via Afghanistan with the Moghul conquerors, where Indians enriched their Kormas with nuts and dairy products.

It seems under the Muslim Moghul 'Akbar the Great' (1556-1605) that there was a fusion of Persian and Indian food as he was 'subject to the influence of the numerous Hindu princesses who gained such an ascendency over him as to make him forswear beef, garlic and onion.."

The Moghul legacy would also include pilaf and biriani dishes along with kebabs, kormas and koftas.

Winton,

I think any input is woth consideration.

The problem with the Turkish 'qawurma' (still in existance, and sold as 'fried meat') is that it is fried without gravy/sauce, so does not resemble a korma at all. The words are just similar sounding, just as the word Biryani in Persian is supposed to mean 'fry before cooking', again not anything like an Indian biryani! Madhur Jaffrey states in her 'Ultimate Curry Bible' that she was unableto find any reference to Korma in any Indian literature, so onecan imagine the term originated far from India's borders.The fact that it can be spelt with a q gives a clue!

There are many words in Persian that have been adopted into the Indian culinary scene, although it is conceivable some went the other way. Rice is said to have originated east of India, so the adoption of rice in Persia may have come through India. It is easy to see the words like pilau to be the same as pilav, pilaf, even paella. But others are more difficult.

Interesting point that Lapis makes regarding the instances when spices may be pre-roasted. I can remember discussions with my mother over the contentious view (in Bengal) over whether to pre-fry fish or not, prior to its immersion into a curried gravy. In order to please Dad, she often did pre-fry the fish. However, on these occasions, she studiously avoided the pre-roasting of any masala mix. The opposite was true if the fish was put raw into the curry, with the exception of steamed fish.

I personally pre-roast spices for vindaloos and Xacuttis, where I do not bhuna the meat and also for such items as poppy seeds and peanuts, where I find them just easier to grind afterwards. Slightly apart, but I also often dry-roast moong dal before I cook it as it offers a tangibly alternative flavour to the raw (kancha) moong dal recipes.

interesting, Danbob, about the fish, I have often wondered about frying fish before simmering in the sauce.

Roasting the spices for vindaloo is a must, in my opinion, as the pork is not fried in the absence of water (to get a deep enough flavour)though I still bhuno the pork. For xacuti, I think roasting the coconut is essential for this powerful tasting dish.

Dont know want it is about this dish but its bloody beautiful. Made it again last night. I could quite happily eat this every day.

Cheers

Steve

If I invite friends for a meal the first question usually is 'can we have the Sri Lankan Curry?'

My other favourites are Mamta's Madras and Vindaloo recipes so I reckon the common dominator is that they all have a few tablespoons of vinegar in them, which gives these curries the edge on others!

Now you have to try all the recips with vinegar ;-)!

Yep mamtas vindaloo is my favourite. My wife doesnt like it though. She prefers milder curries like the sri lankan and murg makhani. I made the vindaloo last sunday with 15 whole black peppers and 15 dry red chillis. It was sensational! Also John I did your trick with the multi coloured rice, one lot was plain the other lot had a dash of turmeric to give it that yellow colour. Very happy now that ive worked that out.

Cheers

Steve

Hi Mamta,

This dish is mindblowing indeed!!!

After adding coconut milk I let the curry boil and cook till almost all the milk reduced to a minimum, stirring regularly to avoid burning. I found that the curry tastes even better after this.

Now all of you have to go to Srilanka to taste rest of their cuisine ;-)!

Mamta

Yes why not, it is a beautiful and exotic place with beaches. Got any bullet proof jacket and helmet ?

When your time is up, you have got to go! You can wear your helmet and a life jacket, then slip on a wet patch and break your neck! LOL!! Until then, you are safe :-).

Mamta

Great philosophy Mamta.

However I thought the consensus from a previous forum was that the recommended 'Mamta's Kitchen' safety kit consisted of one of your official aprons (though perhaps they should now be upgraded to be bullet-proof,) wellington boots and rubber gloves (against electrocution) and safety goggles (for those extra strong onions.) At least we would then be able to recognise each other on the beach.

Hope you are having a relaxing time in India.

Hello Winton

I can see you remember everything you read, unlike some of us with diminishing grey cells and memory ;-)!

I am having a good time thanks, especially getting involved in my neice's pre-wedding arrangements. It is on 26th of January, a huge affair in India.

Mamta

26th January! 2010? Now that is what I call pre-planning lololol

Told you about the diminishing grey cells!!

26th Fabruary :-).

I'm sure if you are placed in charge of the catering Mamta it will be a magnificent affair! Best wishes from us all to your niece and husband-to-be.

Need any ideas? I can recommend:

http://www.mamtaskitchen.com/tip_display.php?tip_id=4 !!!!

What do you cook for an Indian wedding Mamta?

Thanks Winton, good menu ;-)! No I am not in charge of catering. there will be at least 700-800 people and professional caterers will be in charge, thank God! No one does catering around here.

I am in Roorkee. If you look up on the map, it is a little east of Delhi, close to the famous city of Haridawr.

Mamta

Everything that is in season and some more !

Mamta

Winton, Pete and I can't attend this wedding, of one of my first cousins, because the date wasn't finalised until a few months ago, and we'd already committed dates to our clients (we're self-employed).

But we have managed to get to India to attend some of the weddings of my first cousins and the food has always been fabulous.

Anyway, my uncle (mum's brother, who she is visiting in Roorkee, it's his daughter getting married) used to use a caterer, we knew him as pandaji, when he needed catering for big events.

He did this fantastic shahi paneer that Pete particularly enjoyed and mum asked him for his recipe. It's very simple and Pete and I have made it a few times since then.

Sadly pandaji has since passed away but his recipe lives on!

(Yes it's on the site)

:)

Kavey, thanks for the information and recommendation for Pandeji's Shahi Paneer - that is certainly a recipe to try this weekend. As the recipe suggests paneer is available in my local Sainsburys but living in Whitechapel I can usually track down even the more unusual ingredients.

Shame you can't get to the wedding, sounds it should be a magnificent feast. Send the invitation on to me if you want a representative to go for you!!!

Paneer is very easy to make at home Winton, give it a try!

Mamta

At a bit of a loose end tonight and I want to cook something. Just wondering if I could prepare this up to step 4 let it the mixture cool and add the chicken and leave to marinade over night? Then tomorrow night for dinner I just heat up some oil, dash or garlic and then continue onto step 5 and pour the chicken in with its marinade?

Cheers

Steve

Hi Steve

Can't see any technical problem with your intended method, as long as the onion mix is completely cold before adding to the chicken (I would be the food police's worst nightmare but am always careful with chicken)

However I'd be more inclined to simply make the whole recipe, cool, fridge overnight, (easy to scrape any fat off the surface tomorrow) before gently reheating.

Problem with this plan? You'll end up eating it all tonight!!

Well! I cant believe im saying this but I think I just ate the BEST dish I have ever made. My favourites of chicken vindaloo and saag lamb were no comparison. Both my wife and I just cant stop eating it. We are so full its uncomfortable. The marinading (for 24 hrs) after step 4 and cooking straight into some oil at step 5 worked a treat. I cooked it for 2 hours and the chicken just melted in your mouth. Absolutely delicious. Thanks for the recipe Mamta!

Cheers

Steve

Dear Mamta,

I am going to try for the first time the much talked about Sri lankan chicken curry but was unable to find fennel powder in the local asian shop. I guess I will have to prepare it at home. Do I have to roast the fennel or grind it without roasting.

Cheers.

Wow, Steve! High praise indeed!!! It's the new favourite then?

Winton, did you ever make the Pandeji's shahi paneer?

You are very welcome Steve, I am glad you enjoyed the dish.

I just grind it as it is Rajneesh. I never buy powder anyway, always grinding the seeds myself. You get much nicer flavour.

Mamta

Yes Kavey - it has to be my favourite (and my wifes)....so much so in on again for tonights dinner. I have my sister in law and her fiance coming for dinner.

Mamtas Chicken tikka and samosas for entree.

Sri Lankan chicken curry for main with popodoms, parathas, mamtas raita and a nice fragant rice (tumeric, cloves and green cardomons).

Yum!

Cheers Mamta

Steve

P.S. Hey Mamta - im thinking of buying my wife a new camera for her birthday in June :o)

Hope you had a great dinner Steve.

Look forward to having some nice pictures from your 'wife's' Camera ;-)! LOL!

Mamta

Dear Kavey, thanks for reminding me of Pandeji's shahi paneer. I just need to track down some makhane/puffed lotus seeds.

Would a tin of condensed milk be too sweet to use instead of the khoya and I'd be better off sticking to the suggested alternative of thick double cream?

Cheers, Winton

Condensed milk will be far too sweet, unless you can find an unsweetened version. Powder milk may work, but I don't remember using it. Double cream will be best I think.

Made your Sri Lankan chicken curry again last night Mamta. It was delicious as always. My wife said its the best one ive made. She also said I should be working in an indian restaurant and I could sell it! lol. Something about the combination of the fennel, vinegar and lemongrass...and everything else. It all just works! Thanks for the recipe

Cheers

Steve

You are welcome!I too am making it today for some friends who are coming for dinner tomorrow:-).

Mamta

Has anyone ever made it but left the coconut milk out at the end? I'm just curious.

Hi Mamta I cooked this dish last week, i am sending you couple of pics of the same in your email, if you need them.

Winton, I have posted it again putting both your posts together. Only time is different now. Hope that is okay! Mamta

As coconut milk really is one of the main flavours in Sri Lankan cooking it just won't be the same without it. If you have an allergy or intense dislike to coconut perhaps you could substitute thick yoghurt but I don't know at what stage to avoid it splitting.

Just seen Rick Stein's recipe for this curry from his new book, with an uncanny resemblance to Mamta's. Remember you read it here first on 'Mamta's Kitchen'!

Thanks for the picture Rajneesh, I have added it to the recipe with your name as a contributor.

Thanks for adding the picture Mamta, i will reply to your e mail in the evening.

Ive a sneaking suspicion that this is going to be at our house for dinner AGAIN! Chooks defrosting. Just gotta find the recipe I printed out! Its not in my folder. Hate having to run back n forth to the computer!

Cheers

Steve

Long before 'meeting' Mamta, I used Jill Norman's for all things & enjoyed.

http://img.photobucket.com/albums/v164/photo04/cooking/curry.jpg

Hi,

Quick question on the Sri Lankan curry, when you say large cardamons, how large are they meant to be?

I have green and black cardamons in my cupboard, is there another sort I should be looking out for?

Many thanks

It is the black cardamoms you need.

Mamta

or brown :o)

i have made some sri lankan curry powder and i am going to make this for supper tonight. what i would like to know is that should sri lankan curry powder have a strong roasted smell to it, and if i am using powder in place of individual spices how much powder should i use?

thanks

Yes, it should have a 'roasted' smell.

How much meat do you have to cook? At a guess, I would put about 3 full tsp. for 500 gm. meat, adjusted to taste later on.

If you could take a picture of your curry powder that you have made, that would be great. As you can see, I don't have a pciture there. I am trying to add pictures to all reciopes and can do with all the help from site users.

Thanks and good luck with your curry.

I am cooking Lamb Navratan Korma tonight, let's see how it turns out!

Mamta

There is a recipe on-site at:

www.mamtaskitchen.com/recipe_display.php?id=10526

My understanding is that unroasted Sri Lankan curry powder is better suited to vegetable and fruit curries (perhaps withe addition of a little turmeric for colour.)

The roasted (but not burnt!) powder is used for meat and fish curries perhaps with the addition of some black mustard seeds.

Not sure how the roasted version would work using pre-ground spices as I always try to buy unground for freshness.