It's an awesome book. Well, mostly. The definition of "curry" gets stretched a lot, somewhat at the expense of showing how meals are normally structured in Indian cuisine. And Iyer treats anything he can't possibly define as a curry (breads, sweets, relishes and pickles) in a very perfunctory and limited way. I also sometimes find myself wishing for more information about regional cuisines and about which dishes are commonly cooked in India and which Iyer invented for the cookbook. But having said all that, I've loved almost every single recipe of Iyer's that I've cooked.
I found the goat meat at a big "international grocery" in Albuquerque, the larger town that's about an hour from where I live. I might well have been able to find some at one of the local Mexican markets, but I was in the store and there it was.
What dish are you making where you eat the curry leaves? I thought they weren't usualy eaten, just simmered in a dish to add flavor. From what I've read, on the rare occasions they're eaten, they're either fried (which makes them crisp) or shredded very fine. Anyway, I haven't tried the dried ones, but from what I've read they have much less flavor and aroma than fresh.
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timeasmymeasure
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Date: 2012-11-11 07:38 am (UTC)I found the goat meat at a big "international grocery" in Albuquerque, the larger town that's about an hour from where I live. I might well have been able to find some at one of the local Mexican markets, but I was in the store and there it was.
What dish are you making where you eat the curry leaves? I thought they weren't usualy eaten, just simmered in a dish to add flavor. From what I've read, on the rare occasions they're eaten, they're either fried (which makes them crisp) or shredded very fine. Anyway, I haven't tried the dried ones, but from what I've read they have much less flavor and aroma than fresh.