Suriya Pumpkin Curry- I Don't Get It!
Reading several posts that praised Suriya's pumpkin curry, and being a big fan of Afghan kadu, I eagerly made my way to Suriya to check it out. It was a big disappointment-- bland and insipid. After a few days in the fridge the leftover seemed slightly more flavorful, but not much. On the other hand the tom kha gai was sublime, among the best I've ever had.
Speaking of kadu, can anybody advise how to make it at home? I tried a recipe last October when there were lots of pumpkins around but both sauce and pumpkin flesh were mediocre. I chose 2 small pumpkins, 1 of which was organic, assuming smaller might mean more flavorful, but both were tough with little flavor.
Here's the recipe for kaddo from The Helmand that was published in the Chron several years ago. I've made it with great success: http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/1998/10/28/FD78824.DTL&type=printable
Note that the recipe says to use a vegetable peeler, but I've had much better results using a paring knife. Here's an indepth discussion: http://www.chowhound.com/topics/17908...
As for pumpkins, it's not so much how it's grown as what variety that determines how flavorful it is. You should look for sugar pie pumpkins, or if they're not available, ask purveyor which are the best eating pumpkins they have.