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Time again to Cook or Die! Curry is generally understood to be a dish primarily influenced by complex combinations of herbs and spices. Curry can be wet or dry, involve meat or not, be mild or anus-searing, be eaten with noodles or rice or bread. Curry originates in southeast Asia, and the specific combination of spices used is a matter of regional tradition, but may include cumin, coriander, mustard seed, curry leaves, fenugreek, turmeric, lemongrass, tamarind, cardamom, garlic, ginger, onions, mace, bay leaves, fish sauce, or coconut milk, along with about a hundred other flavors, and lots and lots of chiles. You can curry almost any vegetable, including tomato, cabbage, lentils or beans, chickpeas, eggplant, and pumpkin. There are a billion types of Indian curry, and I'm going to leave that taxonomy up to dino., who I'm sure will appear in this thread shortly. Vietnamese curry is often very soupy, and frequently eaten with baguette.  Cà ri gà, by Mich Burmese curry is very heavy on turmeric and onions, and tends to be less spicy.  Khao Soi Thai curries use many fresh herbs and frequently peanuts, and come in three main types: red, yellow, and green.  Rogan Josh is a famous Kashmiri lamb curry that takes its bright red color from de-seeded chiles.  I'm no curry expert, but I had a huge craving the other night and made a pot of Khao Soi-type curry. I didn't feel like loving around with noodles so I ate it with rice.  Ingredients: 2-3 TB vegetable oil 1/2 onion, diced 5 cloves garlic, minced 1 shallot, diced 3 TB Thai red curry paste 2 TB turmeric ~1/2 tsp crushed ghost chile ~5 whole, dried bird chiles 1/3 cup cashews 2 chicken thighs, diced 1 small can bamboo shoots 1 can coconut milk 1/3 cup white wine ~4 TB fish sauce ~1 TB sugar squeeze of lemon or lime Method: Heat oil in a small pot and fry onion, shallot, and garlic at medium heat. When softened, add turmeric, curry paste, both chiles, and cashews, and fry until fragrant. Add chicken, bamboo, coconut milk, wine, fish sauce, and sugar. Bring to a boil then simmer for about 15 minutes, or until chicken is cooked completely. Taste at the end and add more fish sauce or sugar if necessary. I like mine very savory and spicy, so beware. Serve over rice with a squeeze of lemon or lime, chopped scallions, pickled red onions, and some angry lady. So everybody go make a curry! Remember that posting in this thread obligates you to make a curry, any kind of curry, by the deadline of APRIL 21st or face dire consequences including internet mockery and a pox upon your house.
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Apr 5, 2014 19:36
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| # ? Apr 25, 2024 01:31 |
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April 21? I better hurry.
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Apr 5, 2014 21:35
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Dear friends, https://www.youtube.com/user/vahchef/videos
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Apr 6, 2014 00:26
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Yeah, I'll cook a curry by then for sure so why not.
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Apr 6, 2014 00:27
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 Hold onto your butts, everyone. I'm in.
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Apr 6, 2014 02:48
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I'll step in with my Japanese Curry. For those not familiar, Japanese curry is generally not spicy (hot), but rather more of a "stew" type dish - though I make it thicker than most. It's commonly sweetened with Apple or peach or pear, depending on region or time of year. Fuji or Gala apples work best imho. Took me five years to nail this dish, makes me fap every time: Ingredients Servings: 12 Curry Powder: ------ 4 teaspoons Coriander Seeds 3 teaspoons Fenugreek Seeds 2 1/2 teaspoons Cumin Seeds 1 1/2 teaspoons Green Cardamon Pods 1/4 teaspoon Fennel Seeds 1/2 teaspoon Whole Cloves 1/8 teaspoon Star Anise (grind pods and seeds into a powder) 1/8 teaspoon Cinnamon Sticks 1/2 teaspoon White Peppercorns 1/2 teaspoon Black Peppercorns 1/8 teaspoon Allspice 1/8 teaspoon Nutmeg 5 teaspoons Turmeric Powder - Roux: ----- 3/4 cup Butter 3/4 Cup Flour 4 Tablespoons Curry Powder 3 Tablespoons Worcestershire Sauce 3 Tablespoons Tomato Paste - Curry: ----- 1/2 cup Butter 2 large White Onions, finely minced 2 pounds Boneless, Skinless Chicken Breast, chopped into 1 inch cubes 2 Tablespoons Garlic, minced or pressed 1 teaspoon Fresh Ginger Root, grated 1 teaspoon Salt 1 Tablespoon Soy Sauce 2 Tablespoons Curry Powder 6 cups Chicken Broth 2 Beef Bullion Cubes, or Bullion Substitute 8 Carrots, peeled and chopped into 1 inch cubes 4-5 White Potatoes, peeled and chopped into 1 inch cubes 2 Gala Apples, peeled and grated 3 Green Bell Peppers, chopped into 1 inch cubes Directions Curry Powder: In a large skillet or frying pan set to low heat, lightly roast the Coriander Seeds, Fenugreek Seeds, Cumin Seeds, Green Cardamon Pods, and Fennel Seeds for 1-2 minutes. Add Whole Cloves, Star Anise, and Cinnamon Sticks and roast for another 1-2 minutes until pan smells "fragrant". Remove and open Green Cardamon Pods and put the seeds back into the pan and discard the empty pods. Place all the spices for the Curry Powder into a blender, spice grinder, or coffee grinder, and grind to a fine consistency. Roux: In a medium saucepan set to medium heat, melt 3/4 cup Butter and add Flour. Cook until golden brown, around 30-45 minutes. Add Worcestershire Sauce, Tomato Paste, and 4 Tablespoons of Curry Powder. Stir and remove from heat. Curry: While Roux is cooking, in a large stock pot set to medium heat, melt 1/2 cup Butter and add Onions and caramelize until golden brown, about 30-45 minutes. Turn heat to high and add Chicken, Garlic, Ginger, Salt, Soy Sauce and 2 Tablespoons Curry Powder and saute until browned, about 5 minutes. Add Chicken Broth and Bullion Cubes and bring to a boil. Once Broth is brought to a boil, add Carrots and boil for 5 minutes. Add Potatoes and boil for 5 minutes. Add Bell Peppers and Gala Apples and boil until all vegetables are soft, about 10 minutes. Stir in Roux until thick. Serve over steamed rice or noodles. 
Captain Kurt fucked around with this message at 22:50 on Apr 6, 2014 |
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Apr 6, 2014 08:11
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I am a capsaicin addict. What's a good recipe for vegetarian curry that will destroy my taste buds forever and make me feel something again, however briefly?
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Apr 6, 2014 08:14
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Make mirch ka salan with habaneros and eat while considering how dumb it is.
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Apr 6, 2014 08:25
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atomicthumbs posted:I am a capsaicin addict. What's a good recipe for vegetarian curry that will destroy my taste buds forever and make me feel something again, however briefly? I've made this a few times recently: http://www.bbc.co.uk/food/recipes/vegetarian_curry_with_66421 And loaded it up with as many chillies as I thought my arse could handle, which it turns out wasn't as many as I thought it would.
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Apr 6, 2014 23:36
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in
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Apr 6, 2014 23:41
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Sounds like a fun one
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Apr 7, 2014 00:05
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I'm down
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Apr 7, 2014 02:57
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I made cheese, then I made curry: Mutter paneer; no rear end destruction (unless you are lactose-intolerant), just cheesy peasy tastiness .
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Apr 7, 2014 19:19
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Pookah posted:I made cheese, then I made curry: Looks badass. Post the recipe if you wouldn't mind.
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Apr 7, 2014 20:48
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bru posted:Looks badass. Post the recipe if you wouldn't mind. Not at all  The cheese is very easy to make, I just use Manjula's recipe from here: http://www.manjulaskitchen.com/2008/05/24/how-to-make-paneer/ and left it under the weight for 3 hours to get it as firm as possible. To make it into mutter paneer, I started with a 2 person serving of a curry base sauce something like this: http://www.greatcurryrecipes.net/2011/06/24/how-to-make-restaurant-style-curry-sauce-for-use-in-many-different-curry-recipes/ I can't find the recipe I originally used to make a big batch for the freezer a few months ago, but I'm pretty sure it was broadly the same as the one linked above. Anyway, you take your curry base, then add about 1.5 tablespoons of tomato puree, a heaped tablespoon of whatever curry masala spice mix you like, about a tablespoon of cream and 6-8 cashews mashed to a fine paste. Heat this gently until it thickens a little and the cashew mix is cooked. Taste and adjust seasoning. Then add about a cup of peas (I used petit pois for extra sweetness and tenderness) and finally the paneer. Most recipes call for pre- frying it to stop it crumbling in the sauce but I didn't feel like dealing with the mess so I just cubed it carefully and sort of nestled each piece into the sauce to warm through, and they didn't crumble at all. Edit: VVV That was careless of me, fixed now - thanks VVV
Pookah fucked around with this message at 10:46 on Apr 8, 2014 |
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Apr 8, 2014 08:24
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You posted the curry link twice. Panner link is here: http://www.manjulaskitchen.com/2008/05/24/how-to-make-paneer/
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Apr 8, 2014 10:37
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I love Jamaican curry goat, loads of scotch bonnets, all spice and thyme with indian style curry powder.
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Apr 9, 2014 10:54
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Ok I'll make a curry. Probably something with a yogurt sauce.
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Apr 9, 2014 16:57
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I'm in. Not sure how authentic I'll be, considering I just had to move my spice cabinet into storage, but I'll be damned if I don't try.
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Apr 9, 2014 18:47
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I'm going to make that Burmese curry tonight, it looks delicious. I've made Thai and Indian curries and that looks like a fascinating combination of the two. Done! I used tofu not chicken, which I pan-fried to get a golden crisp. I also added some carrot and broccoli to get our vegetable quotient, and used the full tin of coconut milk, three shallots, and six cloves of garlic. It was delicious. What a great recipe! Thanks for the link! It's a definite make-again, and one of the best things I've made for a while. My Asian foods sometimes lack some depth of flavour but not this time. I was so pleased with it. Oh, I also added extra turmeric, which made me say repeatedly "true meric is best meric!" therattle fucked around with this message at 23:41 on Apr 10, 2014 |
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Apr 10, 2014 16:54
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Count me in too - if I say this then I can't/won't back out/forget. Lots of great stuff so far 
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Apr 11, 2014 10:31
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A bit off the beaten track with some Balinese fish (bumbu bali ikan) I made on Sunday night and had for supper on Monday. I'm cleaning out the fridge, so I got rid of some fresh turmeric, lemongrass and ginger, sautéed with garlic, kaffir lime leaves, cumin seed, sweet soy/ketjap manis/dark soy and sugar, tamarind water (crucial), bay leaf, shrimp paste and fish sauce, a little more sugar to taste and the stems and roots of a bunch of fresh coriander (the leaves I added right before serving). I like dishes like this very much with a light salad of shredded cabbage, if I can find good juicy cabbage, just dressed with a little vinegar, salt and sugar. I thicken the sauce with ground macadamia or cashew nuts.  You can fry the fish first, but it splatters so much so I don't always fry it myself. I guess this qualifies as a curry in if not name, then at least in spirit? And it's so delicious with the sweet-citrusy-sour-aromatic sauce and a mound of fluffy, steamed rice. I just add my Thai birdseye hotsauce for the sake of the kid, but you can add them during cooking if you like - the dish is so aromatic in itself that it doesn't really require chili to be feisty.
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Apr 11, 2014 11:02
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Just had the leftovers of the Burmese curry and I've been told that I have to make it again, soon, and in greater quantities. It's really delicious. What an excellent recipe - thanks again.
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Apr 11, 2014 22:18
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I was in such a scatterbrained rush last time I made my one-skillet vegetable chicken curry, I forgot to put the potatoes in! Still was fine, though.
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Apr 12, 2014 05:09
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 Tomato curry from the new moosewoods cookbook. I've made it a few times recently and I think I prefer it without the bell pepper and ginger.
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Apr 13, 2014 04:01
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Left over curry pie. Excuse the terrible instagram filter.
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Apr 13, 2014 06:22
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DnF, I think you put another thai curry for the burmese one. Burmese curries have WAY more turmeric. They're using curry powder, and thai curry paste. And they say it's a thai dish.  Khao Soi is Thai. If you want a Burmese one, check out this one: https://www.youtube.com/watch?v=Zjn3jRGOU4Q Burmese food doesn't use a lot of varied spices. It's mainly turmeric, lots of coconut, a bit of ginger, garlic, shallot, and cilantro (from time to time), fish sauce (as you like it) or salt, and that's about it. You can tell a Burmese recipe that's using meat, because they'll marinate the meat itself in turmeric, then add a boatload of turmeric to the hot fat, and then do anything else. It's also a hella oily food. They use a LOT of oil to cook with. You can tell that a Burmese dish is done when enough water has evaporated off that the fat separates out to the top. When you see the fat come back, you know it's done cooking. dino. fucked around with this message at 16:02 on Apr 13, 2014 |
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Apr 13, 2014 16:00
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Hm, been awhile since I Vietnamese curried, think I'm gonna do that.
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Apr 13, 2014 17:12
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I made eggplant curry last night. It was kind of mediocre 
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Apr 13, 2014 19:47
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The Glumslinger posted:I made eggplant curry last night. It was kind of mediocre Your avatar is sad for you.
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Apr 13, 2014 19:58
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 Pretty basic moong dal curry. About the most exciting thing in there is some fenugreek.
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Apr 13, 2014 20:11
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In the south of India, curry just means something dry-cooked/stir fried with spices in. So this is potato, chayote, and collard greens curry.
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Apr 13, 2014 22:28
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Made Lima Bean Tomato Based Curry: I really wish someone had sat me down as a child/teenager and told me to shut up and try most beans again, lima beans are so good and I missed out on them for the first 20 years of my life. Anamaxis fucked around with this message at 23:21 on Apr 13, 2014 |
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Apr 13, 2014 23:10
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This is based on a curry recipe from Mark Bittman's "How to Cook Everything: The Basics." It's probably horribly inauthentic and dumbed-down, but it tastes pretty good and I make it regularly. The original recipe calls for lamb, but I use fatty pork shoulder because it's cheaper. I've also made it with chicken. Anal danger: 0/10
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Apr 15, 2014 00:26
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I made a Rogan Josh. I think that I over-yogurted though. Was goddamn awesome however.   Edit: Didn't actually use the potatoes.
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Apr 15, 2014 01:24
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So I got a week left? Cool, I'm'a get all Souf Effrikan here: http://en.m.wikipedia.org/wiki/Bobotie
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Apr 15, 2014 06:13
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So any dish with "curry" in the name qualifies? I should have a fun one to share tonight.
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Apr 15, 2014 20:14
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I done made a curry: Thai red curry with lamb, topped with everything I could find including a quick pickle of cauliflower and carrot.
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Apr 15, 2014 23:38
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Squinty posted:So any dish with "curry" in the name qualifies? I should have a fun one to share tonight. It cannot have been made in a slow cooker.
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Apr 15, 2014 23:49
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| # ? Apr 25, 2024 01:31 |
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Laksa lemak, aka curry laksa. I'd make this every day if peeling pounds of shrimp wasn't such a pain in the rear end.
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Apr 15, 2014 23:53
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