-=> Quoting Michael Loo to Jim Weller <=-

 ML> You know who makes significant use of curry
 ML> powders that aren't garam masala? The Chinese,
 ML> who are fond of inauthentic curries

The Chinese-Canadian restaurant accross the street from my office
makes such a shrimp curry that Roslind likes a lot.

 JW> in Hay River ...
 JW> Sadly neither the bar nor the restaurant survived very long.

 ML> Now that is sad.

The location killed them. They were in a roadhouse a few miles out
of town and they just never caught on despite being superior to
places in town.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sri Lanka Thakkali Isso (Prawn And Tomato Curry)
 Categories: Indian, Shrimp, Curry
      Yield: 4 Servings
 
    450 g  Prawns
     50 g  Onion
      4    Garlic cloves
      2 sl Ginger
      1    Chile
      2    Tomatoes
      2    Clove
      2    Cardamom
     50 ml Oil
           Curry leaf sprigs
    1/2    Lemon grass stem
      1 ts Chile powder
      2 ts Paprika
      1    cm Cinnamon stick
    1/2 ts Fenugreek
      1 ts Salt
    1/2 ts Turmeric
    100 ml Coconut milk, thin
    100 ml Coconut milk, thick
      1 ts Lime juice
      1 ts Curry powder
 
  Wash, shell and de-vein the prawns. Rinse under running water and pat
  dry.
  
  Chop the onion, garlic and ginger and slice the chile and tomatoes.
  Crush the cloves and cardamoms.
  
  Heat the oil and when hot add the curry leaves, lemon grass, onion,
  garlic and ginger. Cook for a couple of minutes then the tomato,
  chile powder, paprika powder, cinnamon stick, fenugreek, salt and
  turmeric. Add the prawns and mix well. Toss for about 5 minutes.
  
  Pour in the thin coconut milk, blend well and cook for 5 minutes Add
  the Coconut milk, thick and simmer gently for 10 minutes. Sprinkle
  with lime juice and teaspoon of curry powder before serving.

  A Taste of Sri Lanka by Indra Jayasekera

MMMMM
 


Cheers

Jim


... If Evolution is outlawed, only outlaws will evolve.

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