Logically it *should* have worked
I love curries.

I love them from the shops
I love them from the curry house
I love home made curries
I love making curries

Basically, if you've got the right ingredients, and you don't lob too much of any one thing in, they are pretty foolproof.

One day I was scouting around in the kitchen for the makings of my next curry (I like to bash up a big wok-full, then freeze a few pots for another day) - and I found that the one basic ingredient I usually need - the protein element, usually provided by lamb, beef, chicken, turkey, prawns, fish.... was missing... I had nothing in...

or did I?

I found a large salami/peperami thing in the back of a cupboard - the stuff you slice up and pop on top of a pizza.

My thought process went something like this...

*it's meat isnt it?
*curry is strongly flavoured.....
*so it will soak up the curry flavour
*this will work.

One diced salami/peperami thing later and an hour or so onwards I can categorically report that the salty flavor of peperami/salami thingy beats madras hands down - I wanted to brush my tongue with bleach after that disaster.

I'm still slightly gagging now thinking about it, and that was years ago - just don't.
(pistonbroke, Sat 28 May 2011, 16:04, Reply)