Quail Egg Curry

fx

Wed, 18 Mar 2009 11:49:45 GMT

I will work on it!

gerald b. soria

Fri, 30 Jan 2009 04:06:21 GMT

Wow, what a taste, it"s so good! More recipes please.

fx

Thu, 17 Jul 2008 09:40:43 GMT

Jason, thanks for visiting and I hope you get to try and cook one of my recipes someday!

JasonBradley

Sun, 13 Jul 2008 07:22:35 GMT

i just wanted to say i really liked all of your site and that im sure i will have more comments and questions in the future

Eric

Mon, 31 Mar 2008 17:31:02 GMT

pretty cool!!

fx

Mon, 31 Mar 2008 13:44:24 GMT

Barbara, thanks for visiting and I"m honored your mother found my blog worthy of your perusal! In recent recipes I"ve tried to give more precise proportions for the spices. The fact that Indian cooks usually do it with no precise proportions does not mean there can"t be such exact measurings. I recommend you start with the following, then taste and correct as you see fit:

1 tbsp # Curcuma powder
1 tsp # Whole fennel seeds
1 tbsp # Whole cumin seeds
1 tsp # Whole fenugreek seeds
1 tsp # Peppercorns
12 # Curry leaves, fresh or dried

Barbara

Sun, 30 Mar 2008 20:48:29 GMT

Hi there. My mom referred me to your blog and it is an excellent one -- recipes and photos and all. I enjoyed looking over the recipes and am quite looking forward to trying them out. One question: how do you go about approximating the amount you use for the spices? I"ve noticed that there are no specified amounts for the spices and since this is a totally different cuisine for me, I"d love to be able to try it out the way you have done it yourself.

BTW, I appreciate your featuring poutine as I love it! Thanks!

fx

Wed, 16 Jan 2008 11:04:43 GMT

Pet quails - sounds fascinating! Do you have pictures of them? 18 eggs a week sounds like a great culinary challenge. I am sorry for writing curcuma, this is French for turmeric. Just add it with the onions. I hope this helps!

jc

Thu, 10 Jan 2008 19:14:08 GMT

Thank you for this recipe. My pet quails provide about 18 eggs per week, perfect for this dish!One question: curcuma powder is mentioned in the ingredients but not in the instructions. When do you add it?Thanks...

fx

Tue, 3 Jul 2007 04:07:43 GMT

Michael, I have never fried fresh curry leaves but why not. They are better added by the end of the cooking so that they will not oversteep and give the sauce a bitterish taste. I will check with an Indian chef for more information on this!

Michael

Sat, 30 Jun 2007 21:18:03 GMT

Have you tried frying the curry leaves with the spices at the beginning? When I add them to a curry, I fry them with the other spices. It seems to mature their flavour somewhat. Love your blog!

parshu.narayanan

Fri, 27 Apr 2007 05:30:25 GMT

Two changes will make a totally different dish. Hyderbadi Baingan ka salan. ("Aubergine curry from Hyderbad") 1. replace eggs with egg-sized eggplants, cut in half lengthwise and deep fried. 2. Add a tablespoon of smooth peanut butter and mix well into curry gravy just before you add coconut milk and eggplants

Denis

Sat, 30 Dec 2006 14:28:05 GMT

Looks killer good...