Jackfruit curry recipe/Indian cookbook?
7 years ago
last modified: 7 years ago
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- 7 years ago
7 years agoRelated Discussions
Looking for English/Indian chutney recipes, English piccalilli
Comments (4)Ellie Topp & Margaret Howard offer a Brinjal Pickle Relish, a Hellfire Date Chutney, a Mango Chutney and a Madras Pickled Eggplant, amongst others in their book Small-Batch Preserving. Their recipes are trustworthy and I think will come closest to offering what you're looking for. There are still a couple of approved mustard pickle recipes thickened with flour. The Ball Blue Book offers a flour-thickened mustard pickle in their current edition. So you'd be OK with that one. Carol...See MoreHave you ever tried Jackfruit?
Comments (16)Indian grocery stores in bay area have started carrying pieces of jackfruit! I have been buying them as my DD8 loves them. If you buy a section, it is not too hard to get the fruit pieces. Use a small sharp knife and cut at the base.The strands are sticky and people traditionally oil their hands. I just scrub my hands well after cutting. The fresh fruit is so much better than frozen ones or canned ones. Make sure you pick something that is quite bright yellow. Pale custardy color means that the fruit is not yet ripe. Stores well in the fridge in a airtight container for a few days. I also use the seeds. I remove the seeds and air dry them for a day or so, pound them until they crack and use them as a vegetable in indian curries. Very mild nutty flavor....See MoreLOOKING for: Chicken Curry Recipe
Comments (10)glenda, why don't you post it so others can share it too? And no, that's not the way I do chicken curry. I just did one tonight for dh for later in the week. It uses a curry powder we bought at an Indian store. He likes it enough but usually I grind my own spices. 2-4 T oil I heaping T of curry powder per lb of meat/fish/chicken 1-3 sliced small onions 1 lb meat/fish/chicken cubed 1 c water per lb Saute the onions and the curry powder in the oil till onions are soft and the powder has cooked in. Add chicken and saute till thoroughly coated with spices. Make sure heat is low enough not to burn onions. Add 1 cup water,cover and simmer until chicken is cooked and sauce is reduced to taste. I will often add chopped veggies du jour, and allow enough time to cook them. Baby spinach is great for this. We don't eat any of those 'condiments' that were part of the 60s curry meal, tho I will often add a dollop of plain yoghurt to mine (if we've added more red pepper to the curry) and sometimes we'll have an Indian chutney from a jar. Best of all is a pickled peach that I make about once every 5 years. If I ever thought of it in advance I'd make a coriander chutney but I rarely think of it in advance. The link below is a good explanation of the kind of coriander chutney I am used to having at restaurants. I usually eat a LOT of it! ;-) Here is a link that might be useful: Coriander chutney...See MoreBEST CHICKEN CURRY EVER!
Comments (11)I'd be interested in a good recipe for chutney, too. I like Major Grey's but these days I can't find a decent commercial version. When I was a young 'un it was full of bits of ginger and raisins and other unidentifiable little crunches, but now all the brands I can find are pureed into a slurry. I'm more than happy to make my own if anyone has a recipe they'd like to share. When I was growing up we never put chutney into the curry, just on the side, but we did usually add raisins and cut up apples for chicken. But that may be more a Pakistani thing, since the people who taught me were from Lahore....See More
7 years ago- 7 years ago
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