>> Took cat.Put cat in oven.Closed door.Switched oven on.
>>
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>
> --Fil
>>> Took cat.Put cat in oven.Closed door.Switched oven on.
>>>
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> nalee1964 (at) insightbb (dot) com
> http://community.webshots.com/user/mgcmdjeep
I wondered why my post on this didn't appear, then I realised I'd replied to
the sender!!
This is what I sent:
----- Original Message -----
From: "Hans-Marc Olsen" <mallet_riveter@yahoo.co.in>
Newsgroups: rec.pets.cats.anecdotes,can.sun-stroke
Sent: Thursday, November 18, 2004 11:30 PM
Subject: How I grilled my cat for Thanksgiving ! ! !
> Took cat.Put cat in oven.Closed door.Switched oven on.
>
> Removed cat after finished.Cat tasted great.
Authentic Indian curry sauce
12 teaspoons (tsp) corn oil
2 large onions very finely chopped
4-6 cloves garlic, very finely chopped
water
1 tablespoom (tbsp) tomoato puree
! tbsp tomato ketchup
salt to taste
Spices:
2 tsps turmeric (haldi in Indian)
2 tsps ground cumin
1 tsp chilli powder
1 tsp ground coriander
1 tsp garam masala
4 tsps paprika
2 tsps ground fenugreek leaves (methi)
Heat oil and fry onion and garlic until they are golden.
Mix spices into 1/4 pt, 150 ml, water and add to oinion. Cook for a further
5-10 minutes.
Reduce heat to simmer. Add tomato puree and ketchup, perhaps more water,
and simmer for half an hour or so. Keep adding water if it seems to get too
dry.
Add pre-cooked meat or chicken or frozen seafood, salt and further chilli
powder if you want it very hot. Add water as necessary and keep simmering
until you want to serve it.
I've had this for my main meal tonight served with Basmati rice. Long grain
rice will do.
Tweed
Forgot to say you also need a tin of tomatoes, blended, at the add to onion
stage.
It's yummy.
Bill Stock - 20 Nov 2004 01:32 GMT
[Troll snippage]
> Authentic Indian curry sauce
>
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> Forgot to say you also need a tin of tomatoes, blended, at the add to onion
> stage.
Sounds tasty, I know what's for supper tomorrow.
Howard Berkowitz - 20 Nov 2004 05:55 GMT
> I wondered why my post on this didn't appear, then I realised I'd replied
> to
[quoted text clipped - 33 lines]
> further
> 5-10 minutes.
Another way to intensify the curry spices is to grind them, then heat
them in a dry pan until they just start to smoke -- them dump them into
the liquid or the onions & garlic. I wouldn't dry heat the leaves
(methi), only the seed derivatives.
You can mix hot dry peppers in with the other spices, but be aware the
smoke can sting the eyes. Once the powder starts to smoke, get it into
liquid FAST before it burns. With experience, you can let it go a little
beyond first smoke, but this will be generally less than a minute.
> Reduce heat to simmer. Add tomato puree and ketchup, perhaps more water,
> and simmer for half an hour or so. Keep adding water if it seems to get
[quoted text clipped - 14 lines]
> stage.
> It's yummy.