SC - another- Bhuna Prawn and Puri

[Rayne and Richard]

> Don't know about what makes a dish Indian or not, but I located the recipe on
> an Indian site.  Not a US site or from a listing of recipes, but a Indian site
> that had the recipes and the origins.  Still this does not make it a national
> dish.  I have lived all over and the BEST mexican food I ever had was made by
> a man from Austria in Germany.  He had never been outside of Europe and
> learned all his mexican cooking from a US miltary wife and a Sunset Mexican
> cookbook.  :-)  (And I know good mexican; grew up in Arizona, had my daughter
> on the Mexican border and went deep into Mexico all the time.)

Rayne

> >>From Rayne (again)  I just found this recipe.  Maybe it is closer....
> >
> >FIERY SHRIMP CURRY  (recipe snipped for bandwith)
>
>
> Hmmm, given the lemon grass and the kaffir lime leaves, this looks Thai.
> But neither rice wine/white wine nor honey are used much in South or
> Southeast Asian cooking. In Southeast Asia, at least, honey is a rarity and
> used medicinally. They use cane or palm sugar in cooking in Thailand,
> Malaysia, and Indonesia.
>
> Whatever, this doesn't look very Indian to me.
>
> Anahita Gaouri bint-Karim al-hakim al-Fassi



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