something i need to think about is how i had this curry powder since 2008 and did not use it up. if i'm not going to make my own curry powder every time i need to do more stuff like this to use it fast. another great recipe that uses loads of curry powder is this sri lankan chicken curry. i poach and shred the chicken first instead of using it raw.
― tunnel joe (harbl), Tuesday, 17 January 2012 00:27 (eight years ago) link
Do you know what is a perplexing riddle to me? Of the two House brand Japanese curry roux boxes, JAVA curry weighs 7.8 ozs, and VERMONT curry weighs 8.8 oz. WHY?
― no more mr. nice girls (Abbbottt), Tuesday, 17 January 2012 00:32 (eight years ago) link
I like the idea of these two Japanese curries being named after places in New England and Indonesia for no perceptible reason (VERMONT curry emphasizes apples) ––– it is the unexplained 1 oz weight difference that baffles me.
― no more mr. nice girls (Abbbottt), Tuesday, 17 January 2012 00:34 (eight years ago) link
check ingredients for heavy metals ^_^
― tunnel joe (harbl), Tuesday, 17 January 2012 00:34 (eight years ago) link
I like using mixed "curry powders" when theyre decent Indian brand ones... have to be careful tho, I got some from an actual Indian grocer recently that is meant specifically for a chickpea dish, (it had some unusual things in it like dried mango powder) and OH BY CHRIST IT WAS HOT.
― thanks to denial, I'm immortal! (Trayce), Tuesday, 17 January 2012 00:52 (eight years ago) link
I found one that was labelled "curry mix special" and it has bits of dried curry leaf and bay leaf and whole peppercorns and things all mixed up in it. Very delish. Need to find more.
― thanks to denial, I'm immortal! (Trayce), Tuesday, 17 January 2012 00:53 (eight years ago) link
― mookieproof, Tuesday, 17 January 2012 00:53 (eight years ago) link
trayce was that chaat masala? i keep trying to find that
― tunnel joe (harbl), Tuesday, 17 January 2012 01:13 (eight years ago) link
Yeah I think so! Christ, it was deadly spicy. I'll see if I can work out what brand it was, it came ina little box.
― thanks to denial, I'm immortal! (Trayce), Tuesday, 17 January 2012 01:18 (eight years ago) link
I have 3/4 of those ingredients harbl I will try to make some next time!
― dayo, Tuesday, 17 January 2012 01:21 (eight years ago) link
mmm curry is the bom. i find when doing curry it is nice to have whole spices on hand for the preparation and make yr own blend for powder or paste. i always some red curry paste i keep frozen in the freezer that is easy enough to make: 1 red onion, some red chiles, a bunch of garlic, cilantro, ginger, lemongrass, soy and fish sauce is the wet side and the dry is coriander, cardamom, and a bit of cumin which you have to grind up after toasting in a dry pan. then blitz it all together to make a paste. this is then used to make a sauce with coconut milk and peanut butter. it's kinda thai tasting tho.
― Das Unbehagen in der Kultur (jdchurchill), Saturday, 21 January 2012 05:32 (eight years ago) link
i guess that's kinda the fun of curry as there are many cultures doing their takes on it
― Das Unbehagen in der Kultur (jdchurchill), Saturday, 21 January 2012 05:34 (eight years ago) link
i am making an "authentic british east indian adaptation of 'curry'" from my cookbook now
― tunnel joe (harbl), Saturday, 21 January 2012 23:04 (eight years ago) link
plz to explain authentic british east indian curry, i can't tell what adjectives are modifying what there
― junior dada (thomp), Sunday, 22 January 2012 13:04 (eight years ago) link
haha i didn't know either, that's just what it said. it's just easy chicken curry with onions, ginger, garlic, curry powder, small amt of coconut milk and chopped tomato. i just put some tomatoes in the food processor. it was good! more like a weeknight thing, not fancy. just british.
― tunnel joe (harbl), Sunday, 22 January 2012 15:45 (eight years ago) link
i got asafetida today, very stinky stuff
― kim tim jim investor (harbl), Saturday, 28 January 2012 20:12 (eight years ago) link
i used it in yellow split pea thing and i will use again. just need to find a suitable container to avoid contaminating the rest of the kitchen with its stink.
― kim tim jim investor (harbl), Sunday, 29 January 2012 00:47 (eight years ago) link
I like these with the clasp tops
good for coffee too! and ikea sells cheap ones for a few dollars.
― dayo, Sunday, 29 January 2012 00:53 (eight years ago) link
yeah i have a plastic one i used to use for coffee i can throw it into. i need a way to store all of these big bags of stuff i get at the indian store! like cumin seeds, mustard seeds, etc. there should be a box with compartments that close individually and are safe from bugs but i don't think one i want has been invented yet. i don't want all separate containers. my kitchen is all a-clutter.
― kim tim jim investor (harbl), Sunday, 29 January 2012 00:55 (eight years ago) link
I find that plastic bags are really bad at keeping smells in, I like glass
― dayo, Sunday, 29 January 2012 00:57 (eight years ago) link
now that i think of it that might be the best container i'd be able to find. i keep getting these large bags of whole spices for like 2.99 and can't bear spending twice that on a tiny amount at the grocery store so i have to find some solution to this storage problem. i could just store them in a plastic box for now. when i have my dream house i will have more shelf space.
― kim tim jim investor (harbl), Sunday, 29 January 2012 01:08 (eight years ago) link
― one little aioli (Laurel), Sunday, 29 January 2012 01:14 (eight years ago) link
― one little aioli (Laurel), Sunday, 29 January 2012 01:16 (eight years ago) link
i like the round box idea but i don't think the contents would fit sadly. i think i need 16 oz jars or bigger. i shouldn't say i don't have enough shelf space because my apt came with these shelves made of cinder blocks and 2x8s but they are full of ingredients already. i'll measure how much of a 32 oz jar the stuff takes up and order some of those sealed jars maybe.
― kim tim jim investor (harbl), Sunday, 29 January 2012 01:23 (eight years ago) link
sounds like you need some kind of spice rack!
― dayo, Sunday, 29 January 2012 01:29 (eight years ago) link
My sister made a napkin holder in 7th grad shop class that my parents still use that looks pretty much like that. It has "C+" written on the bottom.
― joygoat, Sunday, 29 January 2012 01:44 (eight years ago) link
i like the leek and tomato accent to that spice rack
― kim tim jim investor (harbl), Sunday, 29 January 2012 01:46 (eight years ago) link
mmmm, now I want curry.fun wall-mounted spice rack option - $7 metal board from IKEA and magnet-backed containers from dollar store, I pour out a bit from the big bags of spices and store the leftover bags in the cupboard in a tupperware container to keep it fresh-ish
no leek accent for me :(
― she started dancing to that (Finefinemusic), Sunday, 29 January 2012 02:17 (eight years ago) link
i'll probably try ikea within the next month or soi'm doing one with chicken, spinach, garam masala, almonds, raisins. curry craze!
― kim tim jim investor (harbl), Sunday, 29 January 2012 23:16 (eight years ago) link
I must take a photo of my "spice rack" when I get home, which consists of an extra large Decor plastic tub, stuffed to the brim with bottles and packets of various spices and herbs, in a big messy jumble :(
― thanks to denial, I'm immortal! (Trayce), Sunday, 29 January 2012 23:21 (eight years ago) link
i think i am on my 4th different chicken curry in this book, they have all been successful. this one uses pieces of a whole chicken which i think is a big pain. i bought one already cut up. i don't have the right kind of knife; last time i tried to separate a chicken it took so long. then i watched jacques pepin and julia child doing it on tv and i realized i am just inept.
― kim tim jim investor (harbl), Saturday, 11 February 2012 22:56 (eight years ago) link
I started buying whole chickens years ago and slowly got better at cutting them up. I actually time it now and it takes me less than two minutes to do it. Once you figure out the joint structure it gets much easier.
That said I never make curries (or any braised / simmered dishes) from whole ones because I inevitably end up overcooking the white meat. Feel like I'm doing something wrong somewhere.
― joygoat, Saturday, 11 February 2012 23:14 (eight years ago) link
yeah i'm not sure how this will turn out with the varying sizes of chicken pieces. i could have bought a bunch of thighs or drumsticks. the marinade smells so great though. it's yogurt, ginger, garlic, serrano chiles (5 of them!), ground up whole spices, and cilantro. i'm looking for a cauliflower + frozen peas recipe. i am turning into a curry master.
― kim tim jim investor (harbl), Saturday, 11 February 2012 23:58 (eight years ago) link
I had some japanese curry today at a japanese restaurant - I need to find some of those japanese curry cubes
― http://www.youtube.com/watch?v=s1tAYmMjLdY (dayo), Sunday, 12 February 2012 00:35 (eight years ago) link
i tried to make a beetroot curry this week and it tasted really good but i guess i didn't cut the beetroot up small enough, because after cooking it for like an hour it still wasn't tender. so i ate a delicious curry of undercooked beetroot. i'll try again when i've got the energy to cut beetroot up really small or when i buy some ready-cooked beetroot.
― jabba hands, Sunday, 12 February 2012 02:40 (eight years ago) link
the chicken worked pretty well. we ate a drumstick and a thigh each so there are still breasts in the fridge (sounds weird), but i cut into them to test doneness and they looked good. but i don't see any reason next time not to just buy drumsticks rather than a whole chicken. the marinade was perfect. hot enough to make my nose run but i like it that way. if anyone is wondering this was yogurt-almond chicken with a spinach sauce from 660 curries.
i also made something like "cayenne-spiked cauliflower," which was predictably pretty hot and very good.
― kim tim jim investor (harbl), Sunday, 12 February 2012 16:21 (eight years ago) link
OK so I wanna make a vege korma for dinner. It seems the proper recipe involves creamed cashewnuts, which really, isnt gonna happen - tho I do have a half bag of mixed raw nuts I could use I spose.
But I have green beans, carrots, eggplat, zukes, etc and a can of tomatoes, curry spices and some powdered coconut cream... is there anything special that makes it a korma?
― Lindsay NAGL (Trayce), Saturday, 18 February 2012 09:21 (eight years ago) link
you have probably already cooked dinner (idk what time it is there) but i want to make vegetable korma now too! i just went grocery shopping and got what i needed. i was gonna say i thought it meant cooked in cream/yogurt but wikipedia just said braised in liquid. it's not in my cookbook so i'm gonna try some internet recipes. i got half and half, canned tomatoes, slivered almonds, and i have plain yogurt and various vegetables to use. i was looking at some paneer in whole foods but it was pricey. i might go to the indian store. don't really need it though, it'll have more than enough fatty dairy.
― kim tim jim investor (harbl), Saturday, 18 February 2012 15:23 (eight years ago) link
You can make paneer pretty easily if you have time.
― Mohombi Khush Hua (ShariVari), Saturday, 18 February 2012 15:29 (eight years ago) link
yeah i've made it before and found it to be a huge pain. i also have a very small kitchen so i want to keep the number of steps to a minimum.
― kim tim jim investor (harbl), Saturday, 18 February 2012 15:32 (eight years ago) link
harbl! Now I want curry!
― drawn to them like a moth toward a spanakopita (Laurel), Saturday, 18 February 2012 16:45 (eight years ago) link
I have small amts of red and yellow lentils in my freezer that I used like 4 years ago for a soup that it turned out I didn't like. I need something else to do w them.
― drawn to them like a moth toward a spanakopita (Laurel), Saturday, 18 February 2012 16:48 (eight years ago) link
daal, maybe spinach&mushroom w/ some mustard seeds & served w/ raita?
― ogmor, Saturday, 18 February 2012 17:05 (eight years ago) link
tonight - RENDANG
― ogmor, Saturday, 18 February 2012 17:08 (eight years ago) link
what is a really good basic curry recipe for a first-timer? i've never made a proper one before, but i had an amazing tofu curry a couple weeks ago at a french-vietnamese place and want to replicate it. the menu just said "Sautéed tofu & vegetables in coconut curry & Thai basil".
― just1n3, Saturday, 18 February 2012 17:21 (eight years ago) link
if you want thai curry you can get cans of mae-sri curry paste at asian stores for like $1. the green is very hot but red is safe. you just need a can of coconut milk and some water or vegetable broth and vegetables (e.g., sweet potatoes, green beans, chinese eggplant, red bell peppers, zucchini, cabbage). it has shallots and ginger and stuff in it but i always saute some before i add everything. if it was vietnamese try my made-up recipe above. i get curry a lot at a nearby vietnamese place and i think it tastes pretty close. i think the brand of curry powder is important; i got that at h-mart a while ago and my chinese grocery store has it too.
― kim tim jim investor (harbl), Saturday, 18 February 2012 17:48 (eight years ago) link
this is kind of similar to what i do for thai curry but i think the separate coconut cream/curry paste step is not necessary http://dinersjournal.blogs.nytimes.com/2011/01/31/the-temporary-vegetarian-vegan-thai-curry-vegetables/
― kim tim jim investor (harbl), Saturday, 18 February 2012 17:49 (eight years ago) link
― just1n3, Saturday, 18 February 2012 17:53 (eight years ago) link
I didnt end up making korma after all, I got too drunk to cook ,hahaha :(
― Lindsay NAGL (Trayce), Sunday, 19 February 2012 00:43 (eight years ago) link
― set the controls for the heart of the sun (VegemiteGrrl), Monday, 29 October 2012 18:35 (seven years ago) link
finally got 660 Curries --- gonna cook up a nice curry this weekend imo
― set the controls for the heart of the sun (VegemiteGrrl), Saturday, 3 November 2012 00:36 (seven years ago) link
bimla's chicken curry (madhur jaffrey) was incredibly delicious
however upon further digestion I think I will avoid 3-onion curries from now on. sadface.
― set the controls for the heart of the sun (VegemiteGrrl), Monday, 5 November 2012 17:22 (seven years ago) link
i'm gonna make the madhur jaffrey ground lamb curry again this week
― Online Webinar Event for Dads (harbl), Sunday, 11 November 2012 23:06 (seven years ago) link
^ thisalso i need to report about a yogurt curry i made. it was very easy and i put together some recipes from the internet. cut up chicken breast and marinated in: 1-1/5 cups greek yogurt, 1 hot green pepper + a few garlic cloves + half a small onion minced in food processor, cumin, coriander, turmeric, and paprika. i let it sit for like a half hour in the fridge and then just dumped it all into a skillet until the chicken cooked.
― Online Webinar Event for Dads (harbl), Tuesday, 11 December 2012 13:13 (seven years ago) link
I love yogurt curries, I used to make a chicken tikka masala that was like that except u brown chix in oven first and then add back into sauce. Same ingredients plus tomatoes. Really good.
― grossly incorrect register (in orbit), Tuesday, 11 December 2012 13:37 (seven years ago) link
i can't find this recipe i made a long time ago (like 7+ years ago) for yogurt curry chicken kebabs. so i improvised w/ greek yogurt, lime juice, serrano chile, onion, garlic, ginger, cumin, coriander, paprika, turmeric, and cayenne. i think that's everything. it's perfect.
― veryupsetmom (harbl), Monday, 25 March 2013 00:42 (six years ago) link
― 乒乓, Monday, 25 March 2013 02:07 (six years ago) link
Who's got a favourite recipe for a curry with a LOT of hot fresh chilli but that's also got a ton of aromatic subtlety to it? Happy with wet, dry, meat, fish, lentils, anything. It's been too long since I made anything at all with fresh chilli.
― ljubljana, Wednesday, 24 September 2014 02:07 (five years ago) link
Thai curries are made with (usu) fresh ingredients (lemongrass, chiles, galangal, ginger, kafir lime leaves) and Indian style curries as far as i are based on dried spices. of course you can throw chiles into any dish. my fave curry that i haven't made from scratch in a long time is Sri Lankan which uses lots of dried spices (a fair bit of fenugreek which sort of stands out in a warming and nice way in the dish), tamarind, a little tomato and coconut milk. if you're interested i'll dig out the recipe. and Sri Lankan curry is supposed to be one of the spiciest/hottest curries so adding chiles to it is a great idea. esp, if like me you like these kinda things
― Tom Waits for no one (outdoor_miner), Saturday, 11 October 2014 16:39 (five years ago) link
yes please! I was thinking of Indian curries but I would love to try a Sri Lankan curry.
― ljubljana, Saturday, 11 October 2014 18:11 (five years ago) link
ooooh I am a big fan of Sri Lankan curries. Heavy on the coconut milk, kind of like southeast asian meets southern indian. Fresh curry leaves are U&K, imo; luckily I can get those pretty easily around here. I have a Sri Lankan cookbook called "Rice and Curry" and it is great!
― mom tossed in kimchee (quincie), Saturday, 11 October 2014 18:38 (five years ago) link
http://allrecipes.com/recipe/sri-lankan-chicken-curry/detail.aspx this is great
― flatizza (harbl), Saturday, 11 October 2014 18:40 (five years ago) link
man that looks good
― difficult-difficult lemon-difficult (VegemiteGrrl), Saturday, 11 October 2014 19:08 (five years ago) link
Anything with a coconut milk and cardamom combo is off to a great start as far as I'm concerned.
― ljubljana, Saturday, 11 October 2014 19:52 (five years ago) link
I have a Madhur Jaffrey curry and kebab book and my favorite one by far is a singaporean shrimp curry - curry leaves, tamarind, tomato, coconut milk, and lots of fennel and fenugreek seeds - which sounds a lot like some of the sri lankan ones.
― joygoat, Saturday, 11 October 2014 20:04 (five years ago) link
that sri lankan recipe does look good. haven't come up with my olde recipe that i hope i'll find. it had fresh chopped tomatoes instead of paste, and the recipe included the spices being individually toasted and ground and didn't call for curry powder iirc. my favorite part of making this aside from eating (i useda make it with monkfish before the price skyrocketed) was the toasted/ground fennugreek scent would stick around for days and i loved it. i'll look for it harder tomorrow even though hrbl's looks fine and dandy
― Tom Waits for no one (outdoor_miner), Saturday, 11 October 2014 22:53 (five years ago) link
i meant "chili powder" (which seems incongruous for a curry recipe) not curry powder
― Tom Waits for no one (outdoor_miner), Sunday, 19 October 2014 18:57 (five years ago) link
gonna make this super simple dish in a bit here. http://www.mysrilankanrecipe.com/dhal-curry/. along with some basmati and a veg tbd
― Tom Waits for no one (outdoor_miner), Sunday, 19 October 2014 19:26 (five years ago) link
o_m those lentils look awesomemadhur jaffrey hamburger curry is a new staple for me but i'm gonna up the hotness/curriness in my recipe
― flatizza (harbl), Sunday, 16 November 2014 23:59 (five years ago) link
Had curry from 2 sources this week.Curried Goat at the official opening of Jamaica Joe's. Nice stuff. Slowly working through the menu there.Had me wondering where they get goat from since they source locally. Also now how long each goat lasts, though its presumably one main cut. So what happens to the rest of the carcass?Anyway tasted great.
Also had my weekly indian vegetarian which was chickpea based this week. & came home with a large pot for next few days feed.
― Stevolende, Monday, 17 November 2014 07:32 (five years ago) link
this is really good, and fast! https://ministryofcurry.com/chicken-karahi/you may want to use less kashmiri chili powder. it's not too hot as is. a substitute would be a much smaller amount of cayenne.i used chicken breast because that's what i wanted to use up. i thought it would get too dry compared to thighs but it's perfect. these are cheap shitty grocery store chicken breasts, cut in large chunks.
― forensic plumber (harbl), Sunday, 28 April 2019 23:53 (nine months ago) link
maybe 1/2 teaspoon cayenne would taste equivalent. pretty hot.
― forensic plumber (harbl), Sunday, 28 April 2019 23:54 (nine months ago) link
this has become my go-to curry recipemakes a ton of sauce, can stretch to a few days of leftovers by adding more chicken and/or veg if desiredhttps://www.theflavorbender.com/sri-lankan-chicken-curry/
― Squeaky Fromage (VegemiteGrrl), Monday, 29 April 2019 00:27 (nine months ago) link
that looks nice! i love that curry leaf flavor.
― forensic plumber (harbl), Monday, 29 April 2019 00:35 (nine months ago) link
yeah it’s really good
― Squeaky Fromage (VegemiteGrrl), Monday, 29 April 2019 01:34 (nine months ago) link
the recipes on this site are great great greathttp://maunikagowardhan.co.uk/cook-in-a-curry/
― Tiltin' My Lens Photography (stevie), Monday, 29 April 2019 09:20 (nine months ago) link
these suggestions all look extremely promising, will experiment. I keep fkn around w/ peanut butter as a base making pseudo-satays and the peanut+coconut combination is proving too powerful for me to resist, I can't go back to tomatoes
― ogmor, Tuesday, 30 April 2019 10:23 (nine months ago) link
i got one of those boxed chicken masala mixes from the indian store and i'm about to make it, while my homemade naan dough rises. good luck usa me
― forensic plumber (harbl), Friday, 27 December 2019 23:16 (two months ago) link
update: a little weird. recipe wants you to use a cup of oil (i did not) and up to 3 cups of water. i just used 1 cup of water, but it has too much salt in it. it is also quite spicy but that's ok. i got 2 of these boxes so i have 3 more packets. i would do some more improvisations next time, such as add vegetables like potatoes, cauliflower, peas, chickpeas, idk.
― forensic plumber (harbl), Saturday, 28 December 2019 00:48 (one month ago) link
is it something where they want you to cook it for a lot longer so the oil/water boils off? What you're describing reminds of the box recipe on this fish curry box mix ... I think I did what you did, or maybe something similar, and it wasn't what it was supposed to be, I'm pretty sure.
― sarahell, Saturday, 28 December 2019 04:49 (one month ago) link
i would have thought so but no, it gives you times like "10 minutes" and i was using a big saute pan with a lot of surface area. i was thinking it might thicken because it contains corn starch but it must have only been a trace amount. and i was using cut-up chicken breast so i didn't want to cook it too long.
― forensic plumber (harbl), Saturday, 28 December 2019 14:39 (one month ago) link
i'm not familiar with this masala mix, but the more you cook and stir cornstarch the more likely you are to lose the thickening power. the thickened product will get watery as the network which the starch causes to form breaks. personally i would just make the sauce by hydrating the spice mix and making a slurry, then slowly add that to the simmering water/fat while whisking and finding out how thick it ends up. and cook everything else separately and add it to the sauce. seems that would be more foolproof? sorry for completely unasked-for opinion!
― one charm and one antiup quark (outdoor_miner), Saturday, 28 December 2019 23:43 (one month ago) link
no--that does make sense, but i wouldn't want to cook the meat and then coat it in stuff. i think it's just meant for lazy people. i will try the slurry when i use it with chickpeas though, since they'll already be cooked.
― forensic plumber (harbl), Saturday, 28 December 2019 23:54 (one month ago) link
This person's videos have been a revalation for me:https://www.youtube.com/watch?v=qV38aaJSlTE&t=222s
The base technique there of ghee, frying off seeds, then onion, then spices, then tomato, is (I'm assured by my indian coworkers) basically the base for any curry. Ive tried it with toor dal, and as a base for saag, and it made such a freaking difference doing it properly.
Its a PITA having so many different packets of spices and seeds though. And they cook everything in pressure cookers so its hard to know how long to cook dal/lentils for.
― Stoop Crone (Trayce), Monday, 30 December 2019 05:55 (one month ago) link
Oh and watch the mustard seeds. One time I poured wayyyy too many in and also burnt them and the taste was bitter and horrid :(
― Stoop Crone (Trayce), Monday, 30 December 2019 05:56 (one month ago) link
trayce can you paste link to the video with a space in it to stop the autoembed? "an error occurred"
i am in the middle of rearranging/jarring all my various spices and seeds and it's a mess. i had too many bags in the cabinets.
― forensic plumber (harbl), Monday, 30 December 2019 13:49 (one month ago) link
The base technique there of ghee, frying off seeds, then onion, then spices, then tomato, is (I'm assured by my indian coworkers) basically the base for any curry.
Without being able to see the video I can at least agree with that statement! I did an Indian cuisine cooking class a couple of months ago and the one useful thing was the chef showing us 3 ways of bringing out spice flavors: bloom in ghee (for curry sauce), add to a liquid & simmer (dal), and...I forgot the third one but it must have involved the rice because that's the other thing we made.
Anyway the curry was boring as. She admitted it was just a "base" to be tailored by regional & family preferences.
― There's more Italy than necessary. (in orbit), Monday, 30 December 2019 20:59 (one month ago) link
can vouch for meera sodha's books as great curry recipe tomes; made in india is a bit better than her purely-veg fresh india, and has lots of great veg recipes too.
this is pretty much how every curry i make or attempt begins, cannot make any claims for their authenticity but they are often really nice! (Onion section is often a slurry of blitzed onions/garlic/ginger)
― Pinche Cumbion Bien Loco (stevie), Monday, 30 December 2019 21:30 (one month ago) link
Eep I never came back to see the link hadnt worked!
Or look up Swasthi's Recipes on YT.
― Stoop Crone (Trayce), Friday, 17 January 2020 01:49 (one month ago) link
i made chicken tikka masala and a spinach-onion pilaf both from 660 curries
the sauce for the tikka masala was a bit too sweet. i did make my own mistake by putting in one can of tomatoes instead of one CUP of tomatoes. but it has raisins in it (blended up with everything). the marinade is very good. i added lemon juice. pilaf is good, would make again. probably try a different CTK recipe next time but not bad or anything.
― forensic plumber (harbl), Tuesday, 25 February 2020 00:21 (two days ago) link
CTM obvthe raisininess is not a bad combo with the hotness of the marinade, it's growing on me
― forensic plumber (harbl), Tuesday, 25 February 2020 00:28 (two days ago) link
chana masala, i questioned the 660 curries recipe because it had raw onions added at the end. i don't mind the act of eating raw onions but i don't like the aftermath. no thanks. so i went to the old standby smitten kitchen (a madhur jaffrey copy). it has 1 tablespoon of amchur and lemon juice but i need more sweet/sourness. some recipes have anardana, dried pomegranate seeds. i will get the anardana, soon.
― forensic plumber (harbl), Wednesday, 26 February 2020 23:21 (yesterday) link
I've never tried it with anardana, sounds interesting
― frederik b. godt (jim in vancouver), Wednesday, 26 February 2020 23:26 (yesterday) link