Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: greencoburn on September 05, 2014, 12:29 AM
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So - is anyone here into chinese and thai and korean? And if so - what about a indian/+chinese-fusion?
Yesterday I cooked some lamb with star anise and miso paste+sesame oil and sichuan pepper.
Then I stuck that into a curry base. Grrrreeeeeat Flavour!
Some things that taste good, usually fermented - and have a lot of umami are:
- Oyster Sauce
- Dried Mushrooms
- Miso
- Black Bean Paste
- Dried Scallop
- Fish Sauce - I guess they have an equivalent of this in india?
check out: http://en.wikipedia.org/wiki/Category:Chinese_condiments (http://en.wikipedia.org/wiki/Category:Chinese_condiments)
It's just a suggestion if you ever get bored with the usual combinations (even though there are loads).