Posts by thecurrypot

Thanks for your input, the particular type of curry is the one that I have problems with is Gulai Cincang (a lamb curry) I believe the grey color comes from the lamb. as its coconut based adding tomatoes is not the solution, though it is...

Kangkong is a Ipomea Sp. that grows wild, weed like, in freshwater tropical waters all over the world. I grow it in Brisbane over summer in a garbage bin full of water.

I have carried around the dried Shitake mushrooms for years, they just imbue the dish with a delicious flavor and weigh nothing. Perfect for the backpack.

While trekking through the Malaysian Rain forest a few years ago my guides stopped and cut down 30 foot palm tree, chopping away the outer leaves of the crop presented a beautiful cabbage, it took a lot of chopping and probably delivered...

Hi Peoples, I am an amateur when it comes to food presentation, I can get the flavors right and even conjure up recipes on the fly but as for making it look right. Hopeless. I have two Questions 1. How do I make my Curries Brown...

Hello back to you

Hi I am Mick Barber from The Curry Pot, I am here to gain inspiration from the professional chefs out there and perform research on style and methodology. I will contribute where I can,