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Old 05-18-2012, 10:41 AM   #21
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Join Date: Oct 2010
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Steve/Gravy This is a wonderfully fragrant dish, it takes time but the results are fab.I use bone in skinned c/thighs.
Nb like all home style Indian "curry" dishes 50% of the heat comes from the amount of black pepper you grind into the garam /m
I was married by a judge, I should have asked for a jury.
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Old 05-18-2012, 02:23 PM   #22
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Join Date: Sep 2004
Location: Galena, IL
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I've long been a friend of Patak's, and am desolate that I can't get the hot lime pickle around here (I've ordered it from Amazon before). I did try for years to make my Indian dishes from scratch, but I don't do it often enough to keep the repetoir of spices required at home and fresh. An English friend (married to a Pakistani man) turned me on to Kitchens of India, which I like, and often use as a jumping-off point (i.e., adding fresh veggies, or meat, or adding some heat).
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