curry chronicles

i am making an "authentic british east indian adaptation of 'curry'" from my cookbook now

plz to explain authentic british east indian curry, i can't tell what adjectives are modifying what there

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.

i got asafetida today, very stinky stuff

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.

I like these with the clasp tops

http://www.villagekitchen.com/images_products/bormioli_rocco_fido_glass_canning_183lar.jpg

good for coffee too! and ikea sells cheap ones for a few dollars.

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.

I find that plastic bags are really bad at keeping smells in, I like glass

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.

http://www.flavoursandspices.co.uk/image/cache/data/flavourspics/spice_tin_spices-500x500.jpg

My favorite

http://www.giantunion.com/image/product/1200195_72dpi_Spice_SunBrand_CurryPowder_Madras_12x16oz.jpg

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.

sounds like you need some kind of spice rack!

http://i.imgur.com/bNbJV.png

http://i.imgur.com/XIakt.jpg

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.

i like the leek and tomato accent to that spice rack

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

https://fbcdn-sphotos-a.akamaihd.net/photos-ak-ash1/v197/224/57/516053577/n516053577_397272_6285.jpg

no leek accent for me :(

i'll probably try ikea within the next month or so
i'm doing one with chicken, spinach, garam masala, almonds, raisins. curry craze!

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 :(

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.

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.

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.

I had some japanese curry today at a japanese restaurant - I need to find some of those japanese curry cubes

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.

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.

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?

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.

You can make paneer pretty easily if you have time.

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.

harbl! Now I want curry!

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.

daal, maybe spinach&mushroom w/ some mustard seeds & served w/ raita?

tonight - RENDANG

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".

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.

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/

thanks harbl!

I didnt end up making korma after all, I got too drunk to cook ,hahaha :(

ok i'm making it for you. i think it's gonna be too tomato-ey but i wanted to use less half-and-half. i didn't use a recipe so i get what i deserve.

harbl, I tried to make a vegetable biryani using some biryani paste from a jar, but it was too sour. do you think adding half-and-half would help control the taste?

I'm gonna make one tonight! I will use tomatoes too (maybe only half a can) but I'll add a little stock, and some coconut milk and some yogurt.

lol i know nothing about biryani sorry. you might try yogurt though because half and half would probably curdle.

a red lentil curry with a spice combo that is whole cumin, fennel seeds, mustard seeds, and fenugreek. supposed to have nigella but i didn't have that. also 3 serrano chiles, a tomato, other stuff. cilantro and lime! this is great

might do a biryani next weekend

oh this is what the spice mixture is called http://en.wikipedia.org/wiki/Panch_phoron. i think he left out radhuni because it might be impossible to find here? never heard of it.

harbl! Now I want curry!

― drawn to them like a moth toward a spanakopita (Laurel), Saturday, February 18, 2012 10:45 AM (2 days ago) Bookmark Flag Post Permalink

laurel otm itt

i hope i am inspiring everyone to want curry. i have been learning so much about how stuff works together, it's weird! i have been a decent cook for a while but i feel like this curry period has brought unprecedented growth!

like i used to just make up how to do curry and it was like always cumin, coriander, turmeric, maybe cardamom. there's a whole other world out there.

the chicken worked pretty well. we ate a drumstick and a thigh each so there are still breasts in the fridge
--kim tim jim investor (harbl)

ooooooOOOOOOOOOOoooooooooo

harblz i made that curry you linked to - it was really good!

yeah, i forgot to check when i was at the indian store and saw this at the chinese store (indian brand) and grabbed it not thinking too hard about it. i'm sure the indian store has the powdered form.

this look intersting, will try soon https://cooking.nytimes.com/recipes/1017746-meera-sodhas-chicken-curry
my mistake reading the comments but idiots are arguing about how "authentic" it is. i will paste in case ppl get paywalled (i don't pay & don't understand why the recipes sometimes work for me and sometimes don't).

INGREDIENTS
2 tablespoons unsalted butter or ghee
1 tablespoon neutral oil, like canola
1 teaspoon cumin seeds
2 cinnamon sticks, approximately 2 inches long
2 large white or yellow onions, peeled and finely chopped
1 2 1/2-inch piece of ginger, peeled and grated or minced
6 cloves of garlic, peeled and crushed
2 green cayenne or jalapeño peppers, stemmed, seeded and cut into half-moons
Kosher salt, to taste
¾ cup plus 2 tablespoons puréed tomatoes
2 tablespoons tomato paste
1 ½ teaspoons ground cumin
½ teaspoon ground turmeric
3 tablespoons whole-milk yogurt, plus 1 cup to serve with the meal
1 ¾ to 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
3 tablespoons slivered almonds
1 teaspoon garam masala
Pinch ground cayenne pepper, or to taste.

PREPARATION
Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks. Cook for a minute or two, stirring often, to intensify their flavors, then add the onions. Cook, stirring occasionally, until they are golden, approximately 15 to 20 minutes.
Meanwhile, put the ginger, garlic and peppers into a mortar and pestle with a pinch of salt, and smash them together into a coarse paste. (You can also do this on a cutting board, with a knife.)
Add the paste to the onions, and cook for 2 minutes or so, then pour in the tomatoes, and stir. Allow to cook for an additional 2 to 3 minutes, then add the tomato paste, ground cumin, ground turmeric and another pinch of salt, and stir to combine.
Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce. It may be quite thick. When it begins to bubble, add the chicken. Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through. Add the almonds and the garam masala, along with a pinch of cayenne, and cook for 5 minutes more or so. Serve with basmati rice or naan, and the additional yogurt.

i am missing BIR-style indian food a lot, so i've become a big fan of this guy http://www.youtube.com/channel/UC95tDLezE8WD3p3tBRBVjfw

true BIR-style because everything he makes starts with the same gravy, which he keeps in the freezer

https://www.youtube.com/watch?v=xbW2NyoXVts

i would like to can a curry base like that. there aren't any recipes in the standard tested canning sources so i need to convert a spaghetti sauce recipe or something.

cute channel lol. he'd benefit from a pressure cooker for this task imo!

meera sodha is fantastic, her books are wonderful and in constant use in this house

mr veg accidentally bought an 8 pack of canned chickpeas (instead of black beans)

so i’ve been exploring “660 Curries” chickpea curries chapter & picking ones to try.

this week will be chickpeas in coconut sauce

AND, most excitingly, finally acquired fresh curry leaves at an asian market today for the first time ever — have never been able to find them so v excited to up my curry game now

i love 660 curries. iirc the chana masala recipe was a bit complicated? i may not rc though. but there are a lot of good, simple ones out in the universe. and curry leaves are awesome!

harbl do u know this blog?

https://myheartbeets.com/recipe-index/#all

got instant pot recently and was thinking of trying a chana tn

i found that blog when i was looking for IP recipes!

i have this one bookmarked which means i probably cooked it tho it would have been in the blurry early pandemic days and i can't say i remember it. https://myheartbeets.com/instant-pot-green-chicken-curry-hariyali-chicken/

i think i had curry with curry leaves for the first time, like, last winter? revelatory

xxxxp: re: chickpeas, i made the confit tandoori chickpeas seen here the other night - https://www.theguardian.com/food/2020/jul/11/yotam-ottolenghi-chickpea-recipes-confit-tandoori-polenta-chips-parmesan-braise - and they were so so good, and so so easy. just throw everything in the pot and chuck it in the oven. like, don't even fry anything beforehand. big recommend.

oh that recipe looks good

otm that look awesome

let me take this opportunity to say that terminators of endearment makes me smile every single time i see it

I love fresh curry leaves but sometimes they are hard to find--they do freeze well so stock up when you can!

i got a huge bunch for like 3 bucks! i am keeping a few stalks fresh in the fridge for now & then stripped the rest of the leaves & put in the freezer

xxpost lol thx cad!

yes vg i like that blog, just made lentil and spinach dal from it. and i found my chana masala post upthread:

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, February 26, 2020 6:21 PM (ten months ago)

the chickpeas w coconut sauce was very very delicious and so quick to make! delicious way to use up canned chickpeas

am going to do up a vindaloo this week bc i havent had one in so long (like decades)

curries are the best! also i kinda love not having to chop a ton of veg or buy a ton of ingredients. once you have your spice situation set up, its a fkn breeze i love ir

omg i am so on the curry train

i made a tomato biryani tonight that wasn’t even with exact ingredients bc i couldnt be arsed but turned out amaaazimg anyway AND a chicken & spinach & garam masala curry w almonds & raisins and my third eye is completely open omg

have made the chicken spinach raisin almond one, there is a recipe in 660 curries. very good.

that’s the one i made! :D

:)

i was thinking i might try to cook all 660 curries, with no deadline. if i tried to do it in like a year i'd be curried out.

i’m working my way through the majority of his chapter on chicken curries, in no particular order

its amazing how many of these you can make if you remember to stock up on almonds, spinach & yogurt!

Love Babish, loved Cardoz (RIP)
https://www.youtube.com/watch?v=LuXyLBeQ8-w

oh, i watched his previous episodes (i believe these were with babish, there was a bread one?). i remembered he had died, didn't know from covid. RIP.

yes, the bread one was, they just said

"one of my hated ingredients is curry powder" YES

He's definitely done one with Babish before - I think it *was breads, there's a reference in this one to the curries being suitable to be eaten with sides other than bread. Always love a good makhani recipe, though making that would definitely leave me very conscious of how unhealthy it is!

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