Slut Bread And Salmon Curry

Yes, it's really called Slut Bead; I was tickled pink when I came across the recipe and pics on this site that I just had to try it. Not that I haven't made fry bread before; I just never heard it being called by that name. So with my curiosity already piqued, I took it to the "just got to make it" level! So dinner saw us mopping up our salmon curry juices with this wonderful though oddly named bread.. :)

Here it is -



The recipe,

Ingredients:

* 1/2 cup water
* 1 1/2 cups water
* 1 pkg. yeast
* 2 tbs. melted butter
* 3 tbs. sugar
* bit of salt
* 6 cups flour

Method:
Mix 1/2 cup warm water and yeast. Set aside five minutes. Add 1 1/2 cups water, butter, sugar, and salt. Slowly add flour until dough forms an elastic ball. Sometimes I knead this by hand, which takes quite awhile, or you can use a mixer. Transfer the dough to a greasy bowl and cover loosely with a piece of plastic wrap, which has also been greased. Let dough rise in a warm place for one hour, until doubled in size. When ready, heat a bit of oil, shortening, or lard in a large skillet. You will want enough to shallow fry the bread. When the oil is hot, pinch off a small lemon size round of dough and shape it using your fingers and hand into an oval...the shape does not have to be perfect! You can also vary the size of bread to suit your taste. Place the bread in the hot oil and fry until golden brown, or a little darker if that is your preference. Some parts will be lighter than others since the dough is not rolled out perfectly. When the dough is ready, flip to other side and finish in the same way. Remove bread to a towel lined plate and butter if desired. Serve hot, hot, hot!

And my salmon curry -



Actually making this curry with salmon steaks was a first for me. And since everyone said it tasted great, I was happy I did. I used evaporated milk and added in chunks of fresh pineapple in addition to the tomatoes and lady's finger/okra.