I my self like a lamb phall.
2007-01-07 10:39:47 · 15 answers · asked by Anonymous in Food & Drink ➔ Ethnic Cuisine
A chicken saag (chicken and spinach), which is a hell of a lot nicer than it sounds.
2007-01-07 10:53:04 · answer #1 · answered by Hendo 5 · 0⤊ 0⤋
which fruit do you like??never heard of a lambbush? phall is general for fruit. another english walla name.
Vindaloo is probably one of my favs but not made here, only in Goa by a pukka portuguese decendant. I have friends there who are just that. Indians tend to spoil it by using hot chilli`s instead of the Kashmiri chilli which is very like the european chilli. It is mild and full of colour. The meat is pickled in vinegar with the 40 or so chilli and imparts a deep red to the dish. No artificial rubbish. made properly it will last a week. Pork is always the best .If you want recipes go on the Goa government sites asking for Goan recipes.
2007-01-08 02:25:37 · answer #2 · answered by Joe blake 2 · 0⤊ 0⤋
"Phall" is an English invention, no such "curry" exists in India. In fact "curry" is an English word, a mispronounciation of 'kari', a kind of leaf sometimes used in Southern Indian to prepare dishes.
Why you should wish to eat such a dish is beyond me, unless you are just trying to startle the servants with the intensity of Lady Wigbottom's consequent "quilt-lifters" after she consumes a "phall"!
2007-01-07 11:41:58 · answer #3 · answered by Anonymous · 1⤊ 0⤋
I don't believe you've been to India, Lord & Lady Wigbottom! I think you're just "aving a larf". Well that's what this website's all about isn't it? My advice to you remnants of the Raj is to lay off the phall. It'll blow the wigs off both of your bottoms and, in your case my lord, much else as well.
2007-01-07 11:05:03 · answer #4 · answered by Anonymous · 1⤊ 0⤋
I like nice curried pigeons eggs. Go in to town, climb the highest building to find pigeon nest's, collect the eggs, boil for 8 to 10 Min's, shell then place in sauce pan with water and curry powder of choice, a tin of chopped tomatoes, and simmer for fifteen Min's. Eat with rice or chapati. mmmmh. You could swap the pigeons eggs for seagulls. Or even diced seagulls. Optional add a little red wine.
2007-01-07 10:59:45 · answer #5 · answered by Hi T 7 · 0⤊ 1⤋
I like a beef madras or a prawn dopiaza.
I tried a vegetable phall once in Delhi and it nearly blew my head off!!!
2007-01-07 10:42:24 · answer #6 · answered by ellested 2 · 0⤊ 1⤋
My dad taught me to make a good curry... pork or beef with cut up potatoes, carrots, onion, madra's curry powder, and canned coconut milk.
2007-01-08 02:03:50 · answer #7 · answered by Anonymous · 0⤊ 0⤋
Curried tea-wallah was our favourite back in the days of the empire. Awfully good flavour, but a bugger to dispose of the bones.
2007-01-07 10:45:04 · answer #8 · answered by Anonymous · 2⤊ 0⤋
I like butter chicken, but our friends who live in goa, brought us some dried curry spicing they made themselves!
Absolutely amazing, I would love to experience india one day.
2007-01-07 12:11:39 · answer #9 · answered by Kipper to the CUP! 6 · 1⤊ 0⤋
Rendang- Indonesian spicy red beef curry. Yes- Indonesian first made in Sumatera/Sumatra not Malaysia- they pinched it and made it taste lamer.
2007-01-09 04:02:26 · answer #10 · answered by Ministry of Camp Revivalism 4 · 0⤊ 0⤋
Lamb madras and plain boiled rice with popudoms and stuffed paratha!
2007-01-11 06:11:34 · answer #11 · answered by azman5998 3 · 0⤊ 0⤋