After breaking my foot I’ve found myself hopping around in a giant cast. Why that made me think of frog legs I don’t know. The key technique is "frenching" frog legs. French kissing the frog will not make him turn into a prince. Don't ask me how I know that. Frenching the legs however will cause the meat to ball up at the end of the amphibious tibia like a lollipop. <br />I have no idea if frogs are consumed in India but they do lend themselves to a curry dish rather nicely. In a way a curry sauce is similar to a sauce veloutè but with some important differences. Aromatics such as onions are browned further than they would be in France. Color is also important*, not just in India but throughout South Asia. <br />

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