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From the cookbook "The Curry Secret: Indian Restaurant Cookery at Home." Served with popadoms and Yoghurt Mint Sauce
From the cookbook "The Curry Secret: Indian Restaurant Cookery at Home." Served with popadoms, onion salad, and a variety of other appetizers.
A mild, almost sweet curry.
You may make this spicy by adding cayenne pepper to taste.
I'm adding this Japanese recipe for ZWT 6.
Added for ZWT 6. You may substitute regular basil for Thai, which has a mild anise flavor.
Udon noodles can be substituted for any spaghetti-like pasta.
You should be able to find the dried ingredients at an Asian market.
Similar to egg rolls, but baked.
Adding for ZWT 6. Most of the "cooking" time is for soaking the noodles.
From "How to Cook Everything" by Mark Bittman. Most of the time is for marinating the duck.
This is served with sushi. Use within 1 day.
Ingredients should be able to be found in Asian markets. You may use your choice of beef, chicken, or vegetable stock and omit meat if you want this dish to be meat-free.
Added for ZWT 6.
Curries are actually very simple, despite the long simmering time and long ingredient list!
A.1. Cherry Cobbler Tart #A1
Roasted Peruvian Potatoes
By Nancy's Pantry
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