And make that lamb vindaloo extra spicy!
UPDATE: Just to show how the blogosphere, unlike the MSM, corrects itself, you need not make your curry extra spicy. Curcumin, popularly known as turmeric, the ingredient which creates all these medical miracles, is comparatively bland. It provides the color, not the hotness, to curry.
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Roger,
Interestingly the chilli in the vindaloo is supposed to keep the chest clear and the garlic as you know is good for the heart and just about everything else but friends.A veritable pharmacopea.
I think the papadoms are good for putting the mango chutney and lime pickle on.
Peter, everything is good for putting lime pickle on.
By the way, hot mango pickle is wonderful on hamburgrs.
Thanks Charlie,have you tried the garlic pickle?Marvelous stuff.I often slice a chicken breast fill it with garlic pickle and fry it in olive oil with a touch of seasoning,well no actually as much black pepper as I can be bothered to grind.
Coincidentally, I was just investigating herbal/vitamin treatments for tendonitis, and was recommended a mixture with turmeric in it.
I don’t know of an Indian pickle I don’t like.
Have I mentioned tomato pickle yet?
Thank you Roger. Once again you are a fount of interesting medical information for someone recovering from recent heart surgery.
By my understanding, properly speaking, curry isn’t a spice, but rather a kind of dish involving some kind of vegetables in a sauce (and possibly some meat). Turmeric is a typical spice in that kind of dish. In Hindi it’s called “haldi”. It’s a preservative in addition to its other nice properties — useful in a hot climate. It’s made by grinding up the turmeric rhizome (root).
Turmeric is a close relative of galangal and ginger, so it’s likely that these relatives will be shown to produce health benefits as well. Indians also use turmeric for relief of acne.
As to the definition of curry, it’s still pretty much up in the air as Indians don’t use the word the same way that Westerners do.