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From: marcus@pyuxt.UUCP (M. G. Hand)
Newsgroups: net.cooks
Subject: Re: How hot is HOT?
Message-ID: <147@pyuxt.UUCP>
Date: Fri, 20-Jul-84 18:01:09 EDT
Article-I.D.: pyuxt.147
Posted: Fri Jul 20 18:01:09 1984
Date-Received: Sat, 21-Jul-84 04:39:19 EDT
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Organization: Bell Communications Research, Piscataway N.J.
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Here is a recipe for a recipe for a curry paste (untried) which i post in
response to a question about spices used in indian cooking.

	4oz coriander seed		2oz salt
	1oz mustard seed		1/4gill vinegar
	1oz garlic			2 dried chillis
	1oz cummin seed			1/2 oz dried ginger
	1oz safron			2oz bengal gram
	1oz pepper			1/4 cup butter or ghee

	Bengal gram is a kind of pea flour


	madras currys are on the moderate/hot side, for a real killer
	try a vindaloo or even hotter, a tindaloo or a phall. Kormas
	are mild and creamy, dopiaza, bhunas and rogan josh tend to
	be spicy rather than hot.

	its interesting to note that the portugese introduced the hot
	chili to india, i think mustard oil was the predominantly hot
	ingredient up until then

I generally rely on my own curiosity and madhur jaffrey's Indian Cookery
(BBC 1982)