How can you?

[Frenchie]

Last night I cooked a Malaysian curry .

Curry paste, coconut, lime etc..  with beef, looked perfect.

But O M G !!!!!!   That was Hot !

I could not finish my plate.

My English friends usually find this kind of dish awesome .

WHY can't I enjoy it ?

Are French palates different from British ones ??

 

I must add that I like a bit of Harisssa with coucous , but some curries ... wowww  ... How can you???????

[Âme]

[quote user="Frenchie"]How can you???????[/quote]

I can't! I eat this kind of food with plain yoghurt or raitha; yoghurt with grated cucumber.

[Théière]

[:D][:D][:D]

Frenchie its something you work up to,  On our first trip to Thailand we had a sort of pallet re-alignment (as hot as Malaysian). Now ordinary Chinese is as bland as English food (used to be).

We aquired the knowledge and cooked a meal for our relatives who have been in France for 18 years, it nearly blew their socks off!

Fortunately the effect is only temporary and we still thoroughly enjoy a meal at Raymond Blanc's which is full of flavour but delicate.

Bon appetite 

[Bugsy]

Teapot beat me to it Reg, but you must start with the cooler stuff and train your palate. Personally, I don't like the very hot stuff.

.

[Frenchie]

Teapot [:P] .. you re taking the pis* !!  If one day I meet you I'll cook andouillette and snails !!!! [:D][:D][:D]

Ame, I feel less lonely now !! [kiss]

BB , you are right, it must be progressive, but I doubt I will ever be able to have Malaysian again.. Unless I add some yogurt as Ame said.

By the way, there's a lot left...  LOL

[Théière]

Just as a little tip Frenchie, slice up a bananna and add to your portion. It will only take a couple of seconds but it will knock a lot of the fire out without effecting the curry too much.

[Théière]

andouillette and snails, only if its in a Malaysian curry. [:D][:P] 

[Frenchie]

Oh right !! thanks; I have some bananas, I ll try .

Thanks.

I have a feeling you re not too keen on snails and andouillete

[Théière]

Snails are ok, they are served with garlic and herbs to inject some flavour. Andouillete, that already has its own flavour, not one on my list though. It smells great on the BBQ.

[Frenchie]

Hey ................................  I don't like either of them ...... [;-)]

[Clair]

I'm with Frenchie!

I like couscous with harissa and in fact, I use harrissa or piment d'Espelette to spice up quite a few dishes, but I do not enjoy a hot curry and much prefer a subtle spicy one. [:)]

[Iceni]

[quote user="teapot"]

  On our first trip to Thailand we had a sort of pallet re-alignment

[/quote]

Was this how you travelled or where you slept ? Always wondered how they kept prices so low.

John

[Frenchie]

On a forum, I don't care how it is spelt, as long as I get the meaning..

School days are over!!

[Patf]

Frenchie - what kind of coconut did you use? I used to make that kind of curry, and we had many of them when we lived in Singapore. You need to reduce the amount of chilli powder, and put in lots of creamed coconut, which you buy in a block. This should soften the flavour.

And the banana idea is good too. We used to have side dishes of banana, crispy fried onions, finely sliced cucumber, roasted peanuts, and grated coconut.

[Frenchie]

Grated coconut..

What you say is very useful, I'll try that way next time.

merci !!!!

[Âme]

[quote user="Patf"]And the banana idea is good too. We used to have side dishes of banana, crispy fried onions, finely sliced cucumber, roasted peanuts, and grated coconut.[/quote]

When I was a child home-made curry was served with similar side dishes, including sliced banana tossed in dessicated coconut.

[Jacqui Too]

I make curries quite often at home and I use a mix of pre-prepared paste and my own ingredients including coconut (milk and creamed) but if it comes out a little hot! I just add a spoon of sugar and that seems to take the some of the heat out of it, but if OH wants his hotter I can just cool mine off a bit separately, works a treat [:)]

[Clair]

This is all useful to know, thank you [:)]

I get my sauces online and as Mr Clair likes his hotter than I do, I'll put all your tips to good use.

[Frenchie]

Yes, very useful , thanks !

Mr Frenchie likes hot curries too, so now I know how to enjoy a meal without one feeling frustrated  [:)]

He makes delicious curries, but as he knows I don't like them hot, he makes them mild. For me ! Merci Ian [;-)]

[Clair]

[quote user="Frenchie"] Mr Frenchie [...]makes delicious curries, but as he knows I don't like them hot, he makes them mild. [/quote]

Lucky you![:)]

Mr Clair doesn't do cooking! His "cooking" is limited to reheating a pizza!

I have told him it doesn't count as cooking if it doesn't start with raw ingredients [:P]

[Frenchie]

[:D][:)][:P]

Mr Frenchie likes cooking a lot, and so do I, so when we are together, it is a sort of " cooking competition "  [:)]

I won last time, he loves my Chinese fried noodles to bits ! [;-)]

[Clair]

[quote user="Frenchie"]he loves my Chinese fried noodles to bits ! [;-)][/quote]

recipe please [:D]

[Frenchie]

Faire revenir des oignons ( moi ej fais dans un peu d huile et une noisette de beurre) ; ensuite rajouter des morceaux d'ecalopes de poulet..  faire bien revenir jusuq'à ce que le poulet soit doré.. 

Ensuite rajouter des petits morceaux de poivrons , des pousses de bambou, du mais en grains, bien faire revenir, ajouter de la sauce soja, sel poivre ,ne pas hésiter à avoir la main lourde sur la sauce soja !

laisser qq minutes sur feu doux

faire cuire des nouilles chinoises , égoutter et servir avec la préparation poulet dessus.

Très simple et délicieux.

Et light :!! 

 

                         

[Clair]

Merci Frenchie [:)]

[chessfou]

I've replied on the cooking foil thread.

Really, it's all down to using fresh ingredients (instead of using junk industrial stuff in jars or packets) and trying to cook Indian food as the Indians would.

Have you ever tried a "French" restaurant in another country and found it to be awful and not at all French? (obviouslyI'm not referring to places like Le Manoir, one of my favourites, or the many other good places).