At this moment I would like to thank God for the blessings he has bestowed upon me by giving me 3000 miles of distance from Drew after he injests that lovely dish.
Hey, it’s marinading right now. I couldn’t decide on which meat, so I made up a double batch with beef, pork, and chicken. I have no idea what kind of fresh green chilis she used so I put a couple of Serrano chilis in there. For the dried chili powder she used, I made a mix of Cayenne, Sanaam, and Tien Tsin peppers. When I first tasted the mix, the green chili taste was really sharp and forward, but after several hours it had softened. I added 1/2 cup of raw plain yogurt to the mix to stretch the marinade and to help tenderize the meats.
My hands still smell like curry, even though I bet I’ve washed them a dozen times between then and now.
Based on her ingredients, I think you could make a good approximation by mixing hot curry powder with Tandoori powder, but freshly ground spices will make the dish much better. Especially the cumin and the fenugreek. To get black mustard seed, you just fry brown seed in oil a bit until they start to crackle. Actually, “waking up” the spices by a bit of frying is pretty much standard for any kind of Indian dish.
Rich, that is funny. Funnier still cos it caught me by surprise.
I can’t do that anymore - hubby went to a zombie fest for halloween and brought home a portion of the left over pizza - I am not sure what was on one of the pieces I ate but - wow did it hit me hard. As the youngest daughter had a terrible (epi-pen now in her possession) allergic reaction - We are tending back toward the tried and the true - simply to keep physical peace and health in the house.
OT - hubby is doing a filming project - shooting (mainly to po the professor who did not want it done at all) - found through another student in the class - also a gun guy - a neat new place to shoot - and the deer roam quite well - through the damn range (he has them on the video). Quite amazing to see them grazing while the guys are shooting.