One of the few times I’ve visited your food blog. My wife happened to consult me what to do with the fresh kilo of lapulapu (3 pcs) for our lunch. I remember you have this spicy steam fish recipe but I don’t have it in my file anymore. (My home desktop crashed last time). I have to get the recipe from your food blog. May I share with you some of what I know with curry.

This is what I noticed with curry powder -

If you use a ready mixed curry powder in a dish (example- a half tbsp curry, half tbsp flour mixed with a cup of coconut milk), the resulting color is yellow once the cooking is done.

If you make your own curry powder (mixture of cumin, turmeric, black pepper, coriander, and funegreek powders), the resulting color is red once the cooking of the dish is done.

To put more emphasis on its flavor chilly powder should be added for both ready mixed and the prepared one. I still have to encounter a curry paste.

I like foods with curry which includes curry puffs. My favorite is the Singaporean style fish head curry and my wife’s chicken curry (with lots of potatoes).

Bon appetit!

I learned about kafir from Thai students here at LB. Most of them stay at SEARCA dorm and they have planted kafir in the backyard as well as an assortment of herbs na di natin ginagamit.

Ebba, that’s how I do it too, throw in the curry powder during the sauteeing stage. That really heightens the flavor and the aroma.

Peterb, Middle Eastern cooking isn’t exactly my forte hehehe Mandaluyong is the nearest but if I can get a potted plant before I get a chance to beg Gay for some seeds, I’d much prefer that. Thanks for all the info.