haha
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
I have turmeric, coriander and cumin, which I read are the main curry spices. (I have or can get any other common spices that I might need.) I buy them from a Pennzy's store, so they are much cheaper in quantity than supermarket spices.I figure to use these, and variable amounts of hot red pepper like cayenne. I suppose I'll toast the ground spices in coconut oil, then coconut flour to make a roux, then garlic and onion. Coconut milk or coconut cream which TJ sells in inexpensive cans about the size I will need for the finlal blending.
My idea is to make a few days worth, then use it as a sauce to heat or cook mostly chicken, pork, lamb and fish. I have other spices, or can get them, so should I use anything else? Is my basic plan ok, or seriously lacking?
I've been using frozen cod and haddock and sole from TJ, but I find that I like them better in sauce. So far I have been limited to cream sauce or a tomato sauce. I want curry to be #3 choice. I'm planning on keeping it gluten free.
I cook a lot, but do not consider myself cook as many of the members here are. Still I have to eat, and I surely prefer it to be tasty..
Ha
My idea is to make a few days worth, then use it as a sauce to heat or cook mostly chicken, pork, lamb and fish. I have other spices, or can get them, so should I use anything else? Is my basic plan ok, or seriously lacking?
I've been using frozen cod and haddock and sole from TJ, but I find that I like them better in sauce. So far I have been limited to cream sauce or a tomato sauce. I want curry to be #3 choice. I'm planning on keeping it gluten free.
I cook a lot, but do not consider myself cook as many of the members here are. Still I have to eat, and I surely prefer it to be tasty..
Ha