Curry Image Gallery, with Bob Frassinetti. I'm the man behind the Argentinean curry mystery. Cooking is one of
my passions. I love getting inside the kitchen with a creative feel, and
curiously enough, this is one of the things I'm pretty good at. Unlike
professional cooks, I hate cleaning up once I'm done. I sometimes have to,
but it's not within my skills.
Curry is one of my specialties and it's also a very special meal for me, for
I believe it sums up a bit of myself. I'm an Argentinean who studied abroad
for many years, who latter on went to live in the Caribbean and spent some
time in the British colonies around there. It has a lot of myself and it
beholds great magic, for I share it with special people. Nowadays I'm
developing two of the most exiting projects in my life and that's how I got
to know so many people from all over the world. A fantastic experience I
might add. I had never thought I could meet so many interesting people
through this means that is the internet. So, for all my special people
around the world I'll share my curry online.
AS I walk into the kitchen I provide myself with a great glass of
Argentinean Malbec -did you know that although this grape wasn't originally
from Argentina it adapted so beautifully to our soils that Argentinean
Malbec are much better than the original ones?-. And the cooking begins. I
frequently put on a CD -preferentially Leonard Cohen or Led Zeppelin-
So here it goes, my special recipe:
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Then add 1 red pepper cut in slices -not julien, about 1/2 inch wide, cause
we want it to eat the chunks, - and 2 fresh tomatoes.
Then add 1/4 cup of fresh cow milk and an other 174 cup of coconut milk.
Now increase the heat and stir. At this moment you should add the chopped
green onions -if you don't have this kind, you can use a regular golden one-
and a tooth of garlic.
Keep stiring at a medium heat and let it simmer without a cover for about
25-35 min.