curry chronicles

dayo! if you couldn't taste the saffron you didn't put enough saffron in! nb i might overdo it a little on the saffron. one time i served this dish to an indian lady and she was like, whoa, saffron much?

seeds instead of pods should be fine, i would think.

haha I think I was just thinking of the price of it as I was measuring it. I 'fluffed' it up so that less would fill more of the teaspoon measure! I should probably do it by weight to keep me honest.

i think this is missing a lot without the chicken pan juices/fat. it tastes ok, but not to my liking. pretty sure ytth will like it though, which is good bc i made a HUGE pan of it!!!

i'm going out for dinner

do vegans use MSG?

probably! but i haven't

i did a wine tasting course for work years ago and they made us drink water+msg

it was truly revolting

haha - well MSG can do a lot to make up for missing protein juices, ime

wondering if a bit of miso paste might not do something as well

fwiw ytth DID really like the korma - he's eating the leftovers for dinner tonight. so clearly it was just my taste buds.

2 months off this thread! but it was hot and i wasn't cooking much complicated stuff.

made a really easy madhur jaffrey recipe for ground lamb curry last night. i can't find the blog it was on that had copied the recipe but it was just:
hunk of ginger, small red onion, 5 garlic cloves in food processor and browned in frying pan
add 1 t cumin seeds, 1 t coriander seeds, (actually i fried those in the hot oil before cooking the other stuff so they went in first) 1/2 t turmeric, 1/2 t cayenne
add 1 chopped tomato, 1/2 cup plain yogurt
let that all cook for a minute
add 1 lb ground lamb
while that's cooking a couple diced green chiles and garam masala
then like a cup of frozen peas
when it's all cooked through it's done

i think that's what the recipe said!
i had also boiled some potatoes so instead of rice i mashed them a little and put the curry on top

Whoah, spooky revive: I just loaded this entire thread and re-read it this morning while craving curry (bit gang-over).

i have a daal related question, i hope it is okay to use this thread for daal related questions

that question is 'what is the deal with oily toor daal'

Oily Toor Dal
Here the dal has been treated with edible oil . This is done to increase the shelf life of dal. By not using a chemical preservative, the natural goodness of dal is secured.

what's not to get?

wouldn't the shelf life of dal be like a year or two to begin with? i'd be leary of increasing a shelf life like that

I'm roasting tomatoes right now with garlic, thyme and rosemary, for the minced lamb with cauliflower and potatoes I'm going to attempt to make tonight! I'm using this spice mix called Kitchen King and add roasted jalapeños. Any tips or ideas?

Should I make a curry spice mix myself? I have garam masala, cumin, coriander, ginger and even a yellow curry mix, but I was given the Kitchen King mixture by the guy who ran the hotel we last were staying in and he highly recommended it.

try the kitchen king and add stuff to it if you think it needs something. does it say what's in it? i would guess most spice mixes have those spices you listed in them anyway.

made some dal (urad) last night with a new thing of asafetida and for some reason it added no flavor whatever. stinks like a motherfucker though.

Kitchen King has coriander, cumin, chili, turmeric, black pepper, cloves, fenugreek leaves, salt, nutmeg, dry ginger, cardamom seeds, cinnamon, bay leaf, fennel, caraway, mustard, garlic flakes, onion flakes, mace, and green cardamon.

I guess my main concern is which curry best compliments a tomato based sauce? I'm not working from a recipe, just hunches.

rosemary in tomato sauce? that *really* isn't gonna take to adding Indian spices imo.

and xpost: as far as i know asafoetida works akin to salt in that it isn't supposed to add flavor but brings out/heightens flavors that are there

also it's supposed to curb flatulence iirc

Asafoetida does have a taste reminiscent of mild onion or leek but you have to use quite a lot to get much of an impact.

your favourite daal recipes?

this one is so simple and deeeeeeeeeelicious

http://www.cookingindex.com/recipes/62386/lentils-with-garlic-onion-madhur-jaffrey.htm

do you make that with green lentils?

I've made it with red lentils and green lentils, turns out great both ways.

thanking you

:D

my library has 660 Curries available for loan AND a couple of Madhur Jaffrey books

guess where I'm going at lunchtime :D

london

PAKISTAN

finally got 660 Curries --- gonna cook up a nice curry this weekend imo

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.

i'm gonna make the madhur jaffrey ground lamb curry again this week

^ this
also 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.

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.

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.

yes

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.

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

yes please! I was thinking of Indian curries but I would love to try a Sri Lankan curry.

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!

http://allrecipes.com/recipe/sri-lankan-chicken-curry/detail.aspx this is great

man that looks good

Anything with a coconut milk and cardamom combo is off to a great start as far as I'm concerned.

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.

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

i meant "chili powder" (which seems incongruous for a curry recipe) not curry powder

gonna make this super simple dish in a bit here. http://www.mysrilankanrecipe.com/dhal-curry/. along with some basmati and a veg tbd

o_m those lentils look awesome
madhur jaffrey hamburger curry is a new staple for me but i'm gonna up the hotness/curriness in my recipe