11-07-2012, 04:58 PM
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#11
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Guest
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Quote:
Originally Posted by Sun
If you would like to share a recipe for curry paste that would be great. Any tips and technique advice is also great.
Most likely I am pretty close to the type of Tamarind broth that I want to create, I would just like to know what others are adding to the broth to enrich it. There are so many interesting twists and tweaks that can be given to any recipe. Just yesterday I learned that there are over 100 ways to prepare Kim Chi. So far I have had just one, but I love it.
There is a theme in my life...fiery chilis!
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I'm a chilli hound too and eat it every day. I tend to season everything highly as I was born anosmic (no sense of smell) and as a result have an impaired sense of taste. 
I've looked up recipes for kimchi/kimchee in the past and would love to make it but have yet to try it out.
Anyhoo, tamarind based curry pastes can be found in supermarkets, look for Madras versions (the city of Madras is now called Channai). Or is you want to make your own blitz up some toasted coriander and cumin seeds, tamarind pulp or paste, turmeric, chilli, fresh ginger, garlic and salt with a little water and veg. oil. There are no set quantities just adjust any ingredient to suit taste.
Last edited by Daktari; 11-07-2012 at 04:58 PM.
Reason: colouring in
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