Guest guest Posted June 23, 2004 Report Share Posted June 23, 2004 Sri Lanka Beetroot Curry 1 lb. raw beetroot 2 onions, chopped 2 tbsps. sunflower oil 1 tsp. cumin seeds a pinch of fenugreek seeds 1/4 tsp. brown mustard seeds 8 curry leaves 3 green chillies, desseeded and quartered 1/2 pint coconut milk salt Peel the beetroot and slice them about as thick as a coin then cut into 1 cm wide strips. In a wide frying pan fry the onions in the oil for about 3 minutes, then add the spices, curry leaves, geen chillies and salt. When the mustard seeds start to jump add the beetroot and cook for 5 minutes on a medium heat. Add the coconut milk. Cover and simmer gently for 10 minutes then uncover and cook for a further 15 minutes or so until the beetroot is tender. Makes 4 servings. Take Mail with you! Get it on your mobile phone. http://mobile./maildemo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2004 Report Share Posted June 23, 2004 This looks really good - and easy too ;=) I'm going to counter with one of mine (well, not my recipe originally, but adapted) which is a little different but is also a curry using beets/beetroot - except from India. I'll look it up and try to post it in the next day ;=) But I want to try *this* one!!! Thanks a lot! (I've put it in the Files.) Best, gf Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2004 Report Share Posted June 25, 2004 This looks awesome. I don't believe I'm saying this, but where the hex do I get curry leaves? Would the Indian grocer have them? I saw a curry plant at the nursery - should I have bought it? TIA, Beth " artichoke72x " <artichoke72x wrote:Sri Lanka Beetroot Curry 1 lb. raw beetroot 2 onions, chopped 2 tbsps. sunflower oil 1 tsp. cumin seeds a pinch of fenugreek seeds 1/4 tsp. brown mustard seeds 8 curry leaves 3 green chillies, desseeded and quartered 1/2 pint coconut milk salt Peel the beetroot and slice them about as thick as a coin then cut into 1 cm wide strips. In a wide frying pan fry the onions in the oil for about 3 minutes, then add the spices, curry leaves, geen chillies and salt. When the mustard seeds start to jump add the beetroot and cook for 5 minutes on a medium heat. Add the coconut milk. Cover and simmer gently for 10 minutes then uncover and cook for a further 15 minutes or so until the beetroot is tender. Makes 4 servings. Take Mail with you! Get it on your mobile phone. http://mobile./maildemo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2004 Report Share Posted June 25, 2004 hi beth, i think you should be able to get curry leaves at an indian grocer. there may also be online sources. if at all possible, get fresh curry leaves instead of dried (the dried leaves lose most of their flavor). the curry plant you saw at the nursery was probably a different plant (it's also know as helichrysum) and is not related to the curry HERB used in indian/sri lankan cooking. hope this info is helpful, susie --- Beth Renzetti <elmothree2000 wrote: > This looks awesome. I don't believe I'm saying > this, but where the hex do I get curry leaves? > Would the Indian grocer have them? I saw a curry > plant at the nursery - should I have bought it? > TIA, Beth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2004 Report Share Posted August 16, 2004 Okie. Thanks, Susie! " artichoke72x " <artichoke72x wrote:hi beth, i think you should be able to get curry leaves at an indian grocer. there may also be online sources. if at all possible, get fresh curry leaves instead of dried (the dried leaves lose most of their flavor). the curry plant you saw at the nursery was probably a different plant (it's also know as helichrysum) and is not related to the curry HERB used in indian/sri lankan cooking. hope this info is helpful, susie --- Beth Renzetti <elmothree2000 wrote: > This looks awesome. I don't believe I'm saying > this, but where the hex do I get curry leaves? > Would the Indian grocer have them? I saw a curry > plant at the nursery - should I have bought it? > TIA, Beth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2004 Report Share Posted August 16, 2004 Curry leaves? Curry is a combination of herbs and spices. it is not a plant unto it's self. Blessings & Namaste! -Angel Okie. Thanks, Susie! " artichoke72x " <artichoke72x wrote:hi beth, i think you should be able to get curry leaves at an indian grocer. there may also be online sources. if at all possible, get fresh curry leaves instead of dried (the dried leaves lose most of their flavor). the curry plant you saw at the nursery was probably a different plant (it's also know as helichrysum) and is not related to the curry HERB used in indian/sri lankan cooking. hope this info is helpful, susie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2004 Report Share Posted August 16, 2004 > Curry leaves? Curry is a combination of herbs and spices. it is not a plant >> >unto it's self. Not quite correct - or, yes and no *lol* Actually, *curry* is a dish - not a combination of herbs and spices. The combination of herbs and spices is called curry *powder* - important distinction - and correctly each cook mixes his/her own. As for curry *leaves*? They do exist. Commonly called the Curry Plant, this plant, as the members were discussing, can be grown at home (I have done so, although since moving house I no longer have a live plant) and the leaves, called curry leaves, are available, as the member mentioned, from Indian food shops, etc. I have a airtight jar of these in my cupboard now. They have a vaguely 'curry' scent - and are delightful in some recipes as well as other spices of course ;=) I use them a lot in my cooking - just as I use other leaves, dried or fresh, in my various recipes - kaffir lime leaves, for example, delicious fresh when you can get them, but fine to use dried too. They should normally be removed from the dish before eating, as with cinnamon sticks, etc. Perhaps you could look for them in your local asian supply store or find the plant at a garden shop? Best, Pat/Greenfury ;=) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2004 Report Share Posted August 16, 2004 Yes it is, but I saw a recipe calling for curry leaves and I saw a curry plant at the nursery & was wondering if any were related. Nope. Angel <lucidangel wrote:Curry leaves? Curry is a combination of herbs and spices. it is not a plant unto it's self. Blessings & Namaste! -Angel Okie. Thanks, Susie! " artichoke72x " <artichoke72x wrote:hi beth, i think you should be able to get curry leaves at an indian grocer. there may also be online sources. if at all possible, get fresh curry leaves instead of dried (the dried leaves lose most of their flavor). the curry plant you saw at the nursery was probably a different plant (it's also know as helichrysum) and is not related to the curry HERB used in indian/sri lankan cooking. hope this info is helpful, susie Quote Link to comment Share on other sites More sharing options...
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