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My tropical garden.

This is a discussion on My tropical garden. within the Eye Candy forums, part of the Land Plants category; The whole flower bud before it opens. We usually use it with fish curry as ...

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  1. #11
    catttan's Avatar
    catttan is offline Senior Member
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    The whole flower bud before it opens. We usually use it with fish curry as it not only imparts a nice tangy taste to the curry but it also cuts down the 'fishy' smell. The whole flower bud is sliced cross-wise into thin rings about 2-3mm thick and cook very briefly just before you switch off the curry about (a minute or two) or used as a garnish before serving. It is also used in our spicy salads. Name:  scan118.jpg
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    .

    I'm attaching an old photo I took as an advert for a friend's restaurant. This is a very popular dish here called 'Curry Fish Head' (Yes, we don't discard the head). We also use okra , tomato and fresh chilli for this dish. You can see a head of the torch ginger next to the bowl.

  2. #12
    cdayinflorida's Avatar
    cdayinflorida is offline Senior Member
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    Carmen..just beautiful. While I can grow them here, they get knocked back by winter. The entire thread is interesting!

  3. #13
    blrnut is offline Senior Member
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    Beautiful! I have an all-red variant of your first heliconia and a pink variant of your torch-ginger. I used to have the alipina variant of your heliconias (the smaller yellowish ones from your picture), but they had to make way for me to plant the all-red variant. I'm still looking for reasonable priced variants of the larger heliconias, but they are pretty expensive here, and some of the variants do not do well (flower) in bangalore weather due to the low humidity during winter/summer.

    Satish

  4. #14
    Lizgeo is offline Senior Member
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    I heard about the curry fish head dish before and made sure that I tried it while I was in KL. It was delicious at Madam Kwan's:-)

  5. #15
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    angela is offline Senior Member
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    Quote Originally Posted by catttan View Post
    The whole flower bud before it opens. We usually use it with fish curry as it not only imparts a nice tangy taste to the curry but it also cuts down the 'fishy' smell. The whole flower bud is sliced cross-wise into thin rings about 2-3mm thick and cook very briefly just before you switch off the curry about (a minute or two) or used as a garnish before serving. It is also used in our spicy salads. Name:  scan118.jpg
Views: 205
Size:  119.5 KB

    I'm attaching an old photo I took as an advert for a friend's restaurant. This is a very popular dish here called 'Curry Fish Head' (Yes, we don't discard the head). We also use okra , tomato and fresh chilli for this dish. You can see a head of the torch ginger next to the bowl.

    Thanks. I will pass this info along to some horticulturalist here who grow these. Maybe one of then might try a fish curry and let me have a taste.I will sure let you know. .

  6. #16
    Paph's Avatar
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    Beautiful plants of tropical garden! Great thread, and the recipes look yummy

  7. #17
    Brutal_Dreamer's Avatar
    Brutal_Dreamer is online now Dreaming with my eyes open...
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    Wonderful garden!! I love your tropical plants and blooms.

    cheers,
    BD

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