anand@utastro.UUCP (Anand Sivaramakrishnan) (02/12/85)
In re keema, I'd like to add here that keema can also
use cinnamon (either bark strips or powdered) and
cardamom.... my method is to heat a little oil,
add cardamom, cinnamon, a couple of bruised cloves,
and then brown the onions (oh, I forgot, with garlic),
and proceed along the same lines as Arun does.
The frying of some of these spices in hot oil
before going on to cook things at lower temperatures
seems to have a unifying effect on the overall
taste (or it may just be that I get so hungry 'cos it takes
longer that everything tastes better!)
Keema is a real classic, one of my favourites.
Anyone out there knows any recipes for
* Rogan Josh
* Andhra meat dishes
* Malayali (Kerala) fish curries?
The latter two are not usually found in Indian restaurants,
which are N. Indian - dominated, but the world is the worse
off because of that.