Share your Thoughts on Recipes, Versions, and Ingredients

Z-Cook said:
That's a new one on me - not heard of that mix before - thanks for that. Didn't realise there were French outposts in India, one being Pondicherry, I'm reading. Definitely something worth digging into - fascinating. Sounds a bit like Goa and the Portuguese influence esp in cooking. Very fond of Goan, me.

It says usually ready made up. Would you buy it or do you make up your own mixes and masalas?

Vadouvan - Wikipedia
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As I've now got more time on my hands, as I'm retired, I will probably make from scratch. We typically make our own spice mixes/rubs as we have one of the UKs leading spice shops a short drive away.
 
Barriehie said:
Interesting bit of history on the word "curry". Curry is a British invention to encompass the spices and stews of the Indian subcontinent, of which there are many and quite varied.

@karadekoolaid???
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No-one really knows where the word "curry"comes from; except that it's a British transliteration (or bastardisation) of an Indian word.
Indian food appeared in Britain in the early 18th century. The most likely source is the tamil word "kari", which means a sauce. (The East India Company established a base in Tamil Nadu in 1639) However, one of my thoughts is that it might have originated from an Indian cooking pot called a "karhai" - a sort of wok. There's also an iconic dish from Delhi called "karhi", made with besan (chickpea) flour and chickpea flour dumplings.
Then, of course, there are also curry leaves, just to confuse things further. :hyper:
The best bet is probably the first option.
As for curry powder - that was a genius Indian cook who realised that the British had no idea about spices and just mixed up a masala (spice mix) for the invaders. Today, India exports more than $4.5 billion in spices, around $1 billion of which is curry powder.
No-one uses curry powder in India; they make their dishes with the relevant spices.
 
Barriehie said:
Interesting bit of history on the word "curry". Curry is a British invention to encompass the spices and stews of the Indian subcontinent, of which there are many and quite varied.

karadekoolaid???
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Curry thought to be derived from the Tamil word kari, meaning sauce. First used in a British cookbook back in 1747 - The Art of Cookery made Plain & Simple by Hannah Glasse The Art Of Cookery : Hannah Glasse : Free Download, Borrow, and Streaming : Internet Archive
 
I believe the first to arrive in India were the Portuguese. Goa, 1498. They established a trading base there and over the years, brought chiles, pineapples, potatoes, tomatoes, and all those other wonderful items from the New World.
The Dutch arrived in 1602, the Brits in 1608, and the French in 1664 - probably all in search of precious spices. Once the Brits had colonised the country, the Dutch and the French disappeared. Notably, the Dutch found an equally good source of spices in Indonesia.
 
rjchurch47 said:
Keen to try Vadouvan (French Curry)
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I'm not familiar with vadouvan curry, but vadagam masala is a curious, sundried seasoning made with shallots, garlic, cumin, mustard seeds, chiles, fenugreek, dal (commonly used as a spice in South India) and curry leaves. Can't say I've ever used it, even after 45 years cooking Indian, but it looks very interesting. Seems to be made in balls and added to sambals, etc.
 
I make all my own Indian spice mixtures. Commercial brands of curry powder, garam masala, etc. suck; they're ground into a very fine powder and lose flavour very quickly.
I make curry powder (for sale, for friends, although I don't use it myself); garam masala, sambal masala, tandoori masala, chaat masala, bese bele masala (with coconut - that's a good one!), etc. A good spice grinder, whole spices, and you can whip up a gloriously flavourful spice mixture in moments.
 
Z-Cook said:
London? (Your location says Maldon but you may have mentioned somewhere else iirc 🙂)
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It's called The Asian Cookshop and is in Braintree, Essex. It has a massive online presence and provides for both wholesale and consumer markets: The Asian Cookshop

I have also used The Spice Shop online in the past and they have stores in Brighton & London: The Spice Shop
 
Barriehie

ddg:
savulohirouhe finland


Duck.ai

Savulohirouhe is a Finnish smoked salmon paste that is often enjoyed as a delicacy. It can be eaten directly from the can or used as a flavorful addition to various dishes like bread or pasta.

Search Results

Kalakalle Smoked Salmon groats in tomato sauce, 23...
Kalakalle Smoked Salmon groats in tomato sauce, 235 g, canned
How Savulohirouhe is Made
Savulohirouhe is a traditional Finnish smoked salmon spread with a rich flavor and soft texture. The process to make it involves several steps:

Ingredients
Salmon: Fresh salmon fillets are used, typically from wild or farmed sources.
Salt: Used for curing the salmon before smoking.
Wood Chips: Various types, like birch or alder, are often used for smoking and imparting flavor.
Spices: Optional seasonings may include black pepper and lemon juice.
Preparation Steps
Curing:
The salmon fillets are coated with salt and sometimes sugar, then left to cure for several hours or overnight. This helps enhance flavor and preserves the fish.
Smoking:
After curing, the salmon is rinsed and patted dry. It is then placed in a smoking chamber, where it is exposed to smoke from the wood chips. The smoking process can last from a few hours to a day, depending on desired flavor and texture.
Cooling:
Once smoked, the salmon is cooled to room temperature. It can be refrigerated for a few days or even frozen for longer storage.
Blending:
The cooled smoked salmon is flaked or blended. Cream cheese, sour cream, or mayonnaise may be added to create a smooth paste, along with additional spices or herbs for flavor.
Packaging:
Once blended to the desired consistency, savulohirouhe is typically packaged in jars or cans and is ready for consumption.
Enjoying Savulohirouhe
Savulohirouhe is versatile and can be enjoyed in various ways:

Spread on bread or crackers.
Mixed with pasta.
Served with vegetables or in salads.
This process results in a delicious and creamy smoked salmon product that captures traditional Finnish flavors.


the salmon used in savulohirouhe is typically hot smoked.

Hot Smoking Process
Temperature: Hot smoking involves cooking the salmon at higher temperatures, usually between 160°F (71°C) and 225°F (107°C). This process cooks the fish while infusing it with smoke flavor.
Resulting Flavor and Texture: The hot smoking method gives the salmon a firm texture and a rich, smoky flavor, which is ideal for creating the spread.
Unlike cold smoking, which preserves the fish's raw state and results in a softer texture, hot smoking cooks the salmon, making it safe to eat without further preparation.
 
Z-Cook said:
Barriehie

ddg:
savulohirouhe finland


Duck.ai

Savulohirouhe is a Finnish smoked salmon paste that is often enjoyed as a delicacy. It can be eaten directly from the can or used as a flavorful addition to various dishes like bread or pasta.

Search Results

Kalakalle Smoked Salmon groats in tomato sauce, 23...
Kalakalle Smoked Salmon groats in tomato sauce, 235 g, canned
How Savulohirouhe is Made
Savulohirouhe is a traditional Finnish smoked salmon spread with a rich flavor and soft texture. The process to make it involves several steps:

Ingredients
Salmon: Fresh salmon fillets are used, typically from wild or farmed sources.
Salt: Used for curing the salmon before smoking.
Wood Chips: Various types, like birch or alder, are often used for smoking and imparting flavor.
Spices: Optional seasonings may include black pepper and lemon juice.
Preparation Steps
Curing:
The salmon fillets are coated with salt and sometimes sugar, then left to cure for several hours or overnight. This helps enhance flavor and preserves the fish.
Smoking:
After curing, the salmon is rinsed and patted dry. It is then placed in a smoking chamber, where it is exposed to smoke from the wood chips. The smoking process can last from a few hours to a day, depending on desired flavor and texture.
Cooling:
Once smoked, the salmon is cooled to room temperature. It can be refrigerated for a few days or even frozen for longer storage.
Blending:
The cooled smoked salmon is flaked or blended. Cream cheese, sour cream, or mayonnaise may be added to create a smooth paste, along with additional spices or herbs for flavor.
Packaging:
Once blended to the desired consistency, savulohirouhe is typically packaged in jars or cans and is ready for consumption.
Enjoying Savulohirouhe
Savulohirouhe is versatile and can be enjoyed in various ways:

Spread on bread or crackers.
Mixed with pasta.
Served with vegetables or in salads.
This process results in a delicious and creamy smoked salmon product that captures traditional Finnish flavors.


the salmon used in savulohirouhe is typically hot smoked.

Hot Smoking Process
Temperature: Hot smoking involves cooking the salmon at higher temperatures, usually between 160°F (71°C) and 225°F (107°C). This process cooks the fish while infusing it with smoke flavor.
Resulting Flavor and Texture: The hot smoking method gives the salmon a firm texture and a rich, smoky flavor, which is ideal for creating the spread.
Unlike cold smoking, which preserves the fish's raw state and results in a softer texture, hot smoking cooks the salmon, making it safe to eat without further preparation.
Click to expand...
Information loaded Z-Cook! I can make that, or at least close enough for me to eat! 😉

FedEx'ing again?
 
On occasion we've been given canned (in small mason jars) Alaskan hot smoked salmon by friends up there - stores great and lasts for years. Very salty. Great stuff. Hot smoke some salmon!
 
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