SC - SMALL ideas :-)

[LrdRas at aol.com]

In a message dated 7/1/99 8:16:11 AM Eastern Daylight Time, 
KAPPLERR at swos.navy.mil writes:

<< My instincts
 tell me to roast the pepper and mustard, then make a sauce of it with the
 coconut milk, but I am open to other interpretations.  Might he even have
 meant use the brinjal and onions then mustard and pepper instead of the
 other spices?
 
 Regards, Puck >>

Is this a recipe from India? If so I would assume the latter. The usual way 
to cook food from that part of the world is to toast your spices in a dry pan 
being very careful with the heat so you don't burn them Then crush them and 
proceed with the recipe. After toasting and crushing simply put them into the 
main ingredient pot. Add the coconut milk and simmer until slightly 
thickened. Enjoy. :-)

Ras
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