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Me having grown up in Malaysia of Asian Indian parents and away from home for 41 years. What could I do foodwise? Buy me a wok and a burner. This is one of the dishes I turned out.....

Great photo, where is the recipe?

Recipe? I want a taste.

I have eaten Indian food at dozens of places. The best ever was in Sopot Poland. I will never forget it. I am going back sometime....... when I am immune from blood clots.

Yup, here's another boxer & WOK devotee.

Who could forget Indians curry recipe? Cooked, then frozen and slowly thawed in a billy over a camp fire...delicious and warms the body right thru to the core! Supremely simple.

www.indian.no wrote:1 kg Chicken cut into 8 pieces Any kind of meats can be used
1 can of crushed tomatoes
2 tablespoons curry powder
1 large onion sliced
1 tablespoon crushed garlic
5 large potatoes quartered
Olive oil or butter for frying
Salt to taste
2 cups Basmati rice

Rinse the rice until the water runs clear. Add 3 cups of water 1.0/1.5 Rice/Water. Bring to boil and let simmer until done, about 20 minuttes.

In a wok or caserole fry the onions until transparent. Remove and set aside. Next add the crushed garlic and fry the chicken pieces on high heat for about 5 minuttes. Add the curry powder lower the heat and continue frying until the fat separates from the meat. Add the onions and the tomatoes and fry a few minuttes. Add water to the level of the chicken. Add the potatoes and boil until half the fluid has evaporated and lower heat and simmer until done. The potatoes when cooked will thicken the gravy and you just need to cook a little more if the gravy is too thin. Let the edges of the potatoes start to break up. If too thick, just add some water. Time: about 30 minuttes
Forget the garlic if you dont like that. The curry powder can be replaced by a handfull of dried Oregano but lower the heat to prevent burning.
This is my basic recipe and the chicken can be replaced with any kind of meat, pork, beef, mutton or even your neighbours dog.

You're quite a cook Indian, I'd really like to watch you at work.
I had a Chinese friend who introduced me to woks, they're my favourite cooking utensil after my mandolin.
I like to cook rice in the wok :-
Melt a large lump of butter and add half a level teaspoon of turmeric, 1/4 level tsp ginger, 1/4 level tsp coriander, and some chilli. Let it bubble very gently for a minute or so.
Add rice (I like basmati), let it absorb the butter, and then three times the volume of water.
Crush a clove or two of garlic in some salt to liquidise it so it blends in easily, and add that along with some frozen peas and sweet corn.
Slice some pickled red bell peppers or similar for a bit of colour, and let it all simmer until the rice is cooked. Add more butter to taste and serve with just about anything.

Sunbeem.

PS Nice to hear from you on Facebook, I still don't know my way around that site, or whether I'll ever find it useful ... but I do make an occasional foray into that dizzying realm.

Sunbeem wrote:...they're my favourite cooking utensil after my mandolin....

Unless you mean that you somehow prepare food using an eight stringed acoustic instrument (which, knowing you, is possible) I suspect you mean mandoline.

For God's sake 'Beem let's try to keep the British side of this leaky ship in some semblance of order.

Duane Ausherman wrote:Recipe? I want a taste.

I have eaten Indian food at dozens of places. The best ever was in Sopot Poland. I will never forget it. I am going back sometime....... when I am immune from blood clots.

Sopot ?

Bangalore in my case .But ''Indian'' cuisine is something of misnomer ,there are truly enormous variations .I wonder what the roots of Malaysian Indian cuisine is ? Indian ?

Well DanielMc, I suppose next you'll be telling me you've never made chips with a harp ...?

Sunbeem.

PS. I tried to play the damn thing, but it's unbelievably hard on the finger ends.

Sibbo wrote:

Duane Ausherman wrote:Recipe? I want a taste.

I have eaten Indian food at dozens of places. The best ever was in Sopot Poland. I will never forget it. I am going back sometime....... when I am immune from blood clots.

Sopot ?

Bangalore in my case .But ''Indian'' cuisine is something of misnomer ,there are truly enormous variations .I wonder what the roots of Malaysian Indian cuisine is ? Indian ?

The Indians of malaysia and Singapore has adopted local spices and techniqes into cooking. A populer dis is Mee Rebus or curry noodles. Another one is fried noodles with lamb and green clillies, curry powder and cooked potatoes. The malaysian indian foods are different from the food in India. The Indians there even use a wok.