This document contains menus, photos and other useful information from group meetings in The latest meetings are first.

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The Curry Club 2015 This document contains menus, photos and other useful information from group meetings in 2015. The latest meetings are first.

Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge.

salty, bitter and spicy. This was reflected well in the variety of dishes cooked by members at three separate meals.

1 The Curry Club 2015 This document contains menus, photos and other useful information from group meetings in The latest meetings are first. NOVEMBER MEETING (THAILAND) The theme for the November meetings of the Curry Club was the cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. It is known for its interplay of at least three and up to four or five fundamental taste senses in each dish and the overall meal: sour, sweet, salty, bitter and spicy. This was reflected well in the variety of dishes cooked by members at three separate meals. 10th Nov: Hosts Pat and John Morgan with Jacqui and Ian Rogerson, Pat and Ken Robinson and Margart and Malcolm March. Sherry and Geoff Spinks with Heidi and Tony Hancock, James and Dodie Hodgkinson and Linda Coughlin and Alan Guest. The Curry Club Page 1

2 SEPTEMBER CURRY CLUB MEETING The theme for the September meeting of the Curry Club was the cuisine of Gujarat. There was only one meal held this month at the home of Ian and Jacqui Rogerson. See the photos below which show the range of dishes shared by the group. The Curry Club Page 2

3 CURRY CLUB PICNIC AUGUST 2015 The Curry club held a summer picnic on 22nd August attended by 18 enthusiastic Curry Club members. The food cooked by the participants included dishes from the traditional Curry club regions including regions of India, Malaysia and Iran. The picnic took place in the beautiful garden of Maureen Guy and Bill Fearon with spectacular views from the Montgo. Photos illustrate the picnic table and dishes. Larger versions in Photo Album. Samosas Stuffed Vine Leaves The Picnic Table Cucumber Salad Desserts Kofta 1 Kofta 2 Onion Bajees Prawn Curry The Curry Club Page 3

JUNE - IRAN (PERSIA) There were two Curry Club meals in June focusing on

Iranian dishes are not always hot but use a subtle blend of spices producing

The influence of Turkey was shown in the starters with breads, dips and

Meat dishes flavoured with spices and herbs were served with vegetables,

4 JUNE - IRAN (PERSIA) There were two Curry Club meals in June focusing on food from Iran (Persia). Iranian dishes are not always hot but use a subtle blend of spices producing memorable flavours. The influence of Turkey was shown in the starters with breads, dips and soups. Meat dishes flavoured with spices and herbs were served with vegetables, popularly aubergine dishes and the colourful Jewelled rice. Desserts included Persian Fruit Salad made with dried and fresh fruits and home-made baklava served with mint tea. For photos from one group and the menu from the other, see below. The Curry Club Page 4

Iranian Spice Evening Saturday 13 th June 2015 Fatayer be Sabanegue (Spinach triangles) Baba Ganoush (Aubergine dip) Abdoogh Khiar (Cold Cucumber Soup)

5 Iranian Spice Evening Saturday 13 th June 2015 Fatayer be Sabanegue (Spinach triangles) Baba Ganoush (Aubergine dip) Abdoogh Khiar (Cold Cucumber Soup) Ghormeh Sabiz (Meat and Herb Stew) Eggplant Kuku Javaher Polow (Persian Jewelled Rice) Persian Fruit Salad Baklava Mint Tea or Coffee The Curry Club Page 5

6 MARCH KERALA Soaking the rice and the yeast mixture. The Curry Club Page 6

7 Liquidising the rice Fermenting the batter (rice & yeast). Cooking the appam The finished rice pancakes. Vegetable Curry (Lynne) Challas Salad (Rosa). The Curry Club Page 7

8 Chicken Biryani with Raita (Maureen) Kerala mutton pepper fry (Dodie) Kerala style fish cakes Prawn curry (James) Rice pancakes The Curry Club Page 8

9 JANUARY / FEBRUARY CUISINE OF THE CARIBBEAN Tropical Fruit Salad and Caribbean Coconut Cake. The Curry Club Page 9

10 Coconut Shrimps grilling, and served with mango and pineapple salsa. Egg Plant Croquettes and Jerk chicken and coconut rice. The Curry Club Page 10

Starters TABLE SNACKS. Starters continued STARTERS STARTER PLATTERS

Starters TABLE SNACKS. Starters continued STARTERS STARTER PLATTERS Starters TABLE SNACKS Mixture (Bombay Mix) Eaten all over India as an impromptu snack. Made in-house, something to munch on while your starters are being prepared. 2.00 Fried Broad Beans and Spanish Almonds