Comments on: Spicy Squid and Scallops with Saffron Rice

by: ros

Tue, 27 Feb 2007 19:50:54 +0000

Freya, it’s funny how these leaves are so hard to come by unless you live in the right area. There are a few Sri Lankan speciality shops where my parents live and they stock them but I find them a bit tricky to get even in central London.

Anna, thanks for all you hard work in hosting WHB this week. I hope you manage to find some leaves- San Francisco sounds like a good place for foodies do I bet they’ll be there somewhere.

Kathryn, coconut and spice is probably my all time favourite comfort food. It’s probably something to do with growing up in a Sinhalese household.

Amanda, Kate & Kalyn, I’ve heard them referred to as karapincha leaves before, so maybe it’s worth asking for them? I’m not sure, that might be the Sri Lankan name. A Chinese store isn’t likely to have them but if you happen to live near a Sri Lankan community (or S. Indian or Malay I think) you might stand a chance of finding some.

Trig, my parents buy them for Sri-Lankan stores so I put in my order every now and again. If this Borough market meet ever happens, I’ll try and bring you some.
Schmoof, I defrosted the squid at room temperature over a few hours and yes, it was raw. I know you’re technically supposed to defrost it in the fridge for longer but I didn’t have time and they don’t react too well to microwaves, even if you leave them in there for just a few seconds too long. Are the ones you see in china town cleaned? I only got unprepared squid once and it was a real pain to clean.

by: Schmoofaloof

Mon, 26 Feb 2007 15:43:48 +0000

Did you defrost the squid before you put it in? Was it raw? I keep seeing it in china town but i’m too scared to buy it as i don’t know what to do with it… i do love squid though.

by: Kate

Mon, 26 Feb 2007 14:47:17 +0000

I think I could eat curry until I bleed that flavor. I just love every spiced nuance in it, and the multitude of ways it can be used.

This dish looks terrific! Now I want to find curry leaves somewhere!

by: Kathryn

Mon, 26 Feb 2007 06:55:11 +0000

Mmm, this looks delicious! I love the taste that real curry leaves provides (I can, sometimes, buy them, but not always). And the coconut milk/spice combo is always a winner for me.

by: Trig

Mon, 26 Feb 2007 06:31:50 +0000

Where did you get your curry leaves? I’ve got some dried ones but they are not good when dried. I just did a quick check on the web and it suggests that a midnight visit to Kew Gardens could yield some fresh leaves. Are yours frozen and if so where did you get them?

by: Kalyn

Mon, 26 Feb 2007 00:55:09 +0000

I keep reading about curry leaves, but I don’t think I’ve had them. I’ve never seen them here, even in the Indian market, but maybe I don’t know what to ask for. Sounds good.

by: amanda

Mon, 26 Feb 2007 00:04:03 +0000

you know my love of all things curry… and all things scallop-y! this looks so tasty. you know, the main reason i don’t use curry leaves is their (un)availability here. I’m sure if i went to one of the indian markets on the other side of town i could find them, but i can’t even find them at the 99Ranch (a chinese supermarket change not to far from our apartment). how lucky you are ros!

by: Anna

Sun, 25 Feb 2007 20:40:32 +0000

This looks really good, and I had no idea about freezing fresh curry leaves! I’m sure they must be available somewhere in the SF Bay area, so I’ll have to start looking. Thanks for participating in WHB!

by: Freya

Sun, 25 Feb 2007 20:19:18 +0000

Yumaroo! I love curry leaves but they’re impossible to get in any other format other than freeze dried and brittle. Still, it’s better than nowt!
The food looks delicious, as always!