On Mar 25, 12:06*pm, James Silverton >
wrote:
> On 3/25/2013 2:54 PM, wrote:
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> > On Mon, 25 Mar 2013 11:20:34 -0600, Janet Bostwick
> > > wrote:
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> >> On Mon, 25 Mar 2013 14:10:51 -0300, wrote:
>
> >>> On Mon, 25 Mar 2013 11:03:08 -0600, Janet Bostwick
> >>> > wrote:
>
> >>>> Does no one here cook any of the various curries or eat curry? *What
> >>>> about our Brit friends?
> >>>> I get the impression that here curry is thought of as one flavor and
> >>>> one dish. *And that the jar in the grocery store labeled 'curry
> >>>> powder' is the only flavor of curry.
> >>>> Anyone?
> >>>> Janet US
>
> >>> i don't care for insanely hot ones (vindaloo) but love korma and tikka
> >>> masala particularly.
> >> Me too. *Although I do like vindaloo. *Do you make them at home from
> >> scratch, buy a sauce or eat them at a restaurant?
> >> Janet US
>
> > Used to make them from scratch but have grown a bit lazy and often buy
> > Pateks bottled or canned ready made, add some pappadums - which I have
> > found microwave quite nicely, rather than frying.
>
> Yes, I've been nuking poppadums for years. You lose the greasy taste but
> they are better for you. One poppadum takes 30 seconds in my microwave.
>
> --
> Jim Silverton (Potomac, MD)
>
> Extraneous "not" in Reply To.

I poked around for a poppadum recipe and found this website. Pretty
interesting.

http://www.curryfrenzy.com/curry/htm...poppadoms.html