Monthly Archives: June 2007

How to Cool Down a Curry thats “Too Hot!”

The spice in a curry or other hot meal comes from the chilli used, and is caused by a crystalline alkaloid called capsaicin, which is found in chilli peppers. As a rule of thumb, remember the smaller the chilli, the … Continue reading

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Curry Coconut Chicken Stir-Fry

This Curry Coconut Chicken Stir-Fry works well, is very tasty and simple to prepare. When I cooked it myself I put in to much of the Pataks paste so it was a little to hot. Next time I try it … Continue reading

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Garam Masala – What is it?

Garam Masala can be loosely translated to Hot (Garam) Spice (Masala), however it is not in fact a spice itself, rather it is a blend of spices. Traditionally a Garam Masala is made up of cinnamon, roasted cumin, cloves, nutmeg … Continue reading

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Curry Powder – What Is It?

Curry powder itself was actually developed by the British who wanted to take the taste of India home with them, without having the hassle of dealing with fresh spices. Because of this Curry Powder in the western world has a … Continue reading

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Coriander and Cumin, What Are They?

Coriander Coriander (Coriandrum Sativum) is an herb that is used a lot in Asian, Mediterranean African and Chinese cooking. The leaves and seeds are both used to give flavour as well as to provide a garnish. Coriander leaves are called … Continue reading

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