curry chronicles

Message Bookmarked
Bookmark Removed
Not all messages are displayed: show all messages (297 of them)

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

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.

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

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!

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

dayo, Sunday, 29 January 2012 01:29 (eight years ago) link

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

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

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

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 so
i'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

thanks harbl!

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

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.

kim tim jim investor (harbl), Sunday, 19 February 2012 00:52 (eight years ago) link

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?

http://www.youtube.com/watch?v=s1tAYmMjLdY (dayo), Sunday, 19 February 2012 00:55 (eight years ago) link

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.

Lindsay NAGL (Trayce), Sunday, 19 February 2012 00:56 (eight years ago) link

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

kim tim jim investor (harbl), Sunday, 19 February 2012 01:02 (eight years ago) link

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

kim tim jim investor (harbl), Tuesday, 21 February 2012 00:54 (eight years ago) link

might do a biryani next weekend

kim tim jim investor (harbl), Tuesday, 21 February 2012 00:55 (eight years ago) link

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.

kim tim jim investor (harbl), Tuesday, 21 February 2012 00:59 (eight years ago) link

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

catbus otm (gbx), Tuesday, 21 February 2012 01:08 (eight years ago) link

Eep I never came back to see the link hadnt worked!

http://www.youtube.com/watch? v=L32CGVxvdVE

Or look up Swasthi's Recipes on YT.

Stoop Crone (Trayce), Friday, 17 January 2020 01:49 (six months ago) link

one month passes...

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 (five months ago) link

CTM obv
the 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 (five months 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 (five months ago) link

I've never tried it with anardana, sounds interesting

frederik b. godt (jim in vancouver), Wednesday, 26 February 2020 23:26 (five months ago) link

I went and made chicken tikka masala for the first time last night. The flavor wasn’t quite right but the texture was perfect and I enjoyed it. Could have been sweeter, actually. Think maybe because I used diluted tomato paste instead of puree/sauce but idk

brimstead, Saturday, 7 March 2020 17:24 (five months ago) link

The new David Chang on netflix has a curry episode that is very good. It's the only episode of the new series that I probably will watch.

Yerac, Sunday, 8 March 2020 16:51 (five months ago) link

xpost raisins!

Yerac, Sunday, 8 March 2020 16:52 (five months ago) link

madhur jaffrey ground lamb and peas curry. i believe i have made it 100 times now and it never fails.

forensic plumber (harbl), Tuesday, 17 March 2020 00:56 (four months ago) link

That is a stone cold classic. Haven’t made it in a while but will now.

American Fear of Pranksterism (Ed), Tuesday, 17 March 2020 01:38 (four months ago) link

kheema matar! ive also made various versions of that like a million times

just sayin, Tuesday, 17 March 2020 02:16 (four months ago) link

i got the anardana at the chinese store i visited for the first time today, had a very random assortment of indian ingredients. plus more amchur powder.

forensic plumber (harbl), Friday, 20 March 2020 21:59 (four months ago) link

Threw out a whole, unopened packet of amchur powder last night bc full of MOTHS. THE WASTE.

There's more Italy than necessary. (in orbit), Friday, 20 March 2020 23:22 (four months ago) link

i have looked for amchur powder at three different Indian grocery stores and haven't found shit, so I bought the pomegranate powder and am about to make another large batch of chana masala because i have a 4 lb bag of dried garbanzos that aren't going to cook themselves

weird woman in a bar (La Lechera), Sunday, 22 March 2020 20:16 (four months ago) link

That seems weird that three places would not have had it. In demand!

Yerac, Sunday, 22 March 2020 20:23 (four months ago) link

I don't really know what sort of packaging I am looking for and I haven't asked for help either -- nor did I google to see what packages look like.

wait i just googled -- it's the same as asofoetida powder?!!?!?

weird woman in a bar (La Lechera), Sunday, 22 March 2020 20:29 (four months ago) link

no not the same thing, right?!
i am confused
even after googling i don't think i have seen amchur powder in the stores i have shopped in and they are for sure the sort of places that would have such a thing.

weird woman in a bar (La Lechera), Sunday, 22 March 2020 20:30 (four months ago) link

it is NOT lol

forensic plumber (harbl), Sunday, 22 March 2020 20:45 (four months ago) link

it has a very unassuming appearance and should come in a bag. every indian store should have it. i can mail some to you?!?

forensic plumber (harbl), Sunday, 22 March 2020 20:46 (four months ago) link

i'm going to make chana masala tonight too. maybe a naan.

forensic plumber (harbl), Sunday, 22 March 2020 20:48 (four months ago) link

i'm probably just looking in the wrong place -- i should have googled to see what it looks like after i failed to find it the first time but here i am!

weird woman in a bar (La Lechera), Sunday, 22 March 2020 20:56 (four months ago) link

wrong place in the store i mean

weird woman in a bar (La Lechera), Sunday, 22 March 2020 20:56 (four months ago) link

when i bought it in an indian store in london it was actually just labeled mango powder instead. You should ask at the counter, they might have it in a weird bulk bag.

Yerac, Sunday, 22 March 2020 21:07 (four months ago) link

i found amchur powder last weekend hanging out near asafoetida and other spice type things. i had never tasted it before—pretty cool stuff!

call all destroyer, Sunday, 22 March 2020 22:09 (four months ago) link

after hearing about the moth incident i'd advise against buying bulk. could mess up your whole pantry. = unasked-for $.02
xpost

medicate for all (outdoor_miner), Sunday, 22 March 2020 22:58 (four months ago) link

i think bulk means by the pound in this context

forensic plumber (harbl), Sunday, 22 March 2020 23:04 (four months ago) link

i was just thinking it not being packed in a commercial container. I've never had pantry moths. Is this a common thing?

Yerac, Sunday, 22 March 2020 23:30 (four months ago) link

i had them once about 10 years ago because they got into a bag of pumpkin seeds. then i realized they were elsewhere. a lot of vacuuming up moths and throwing out food.

forensic plumber (harbl), Sunday, 22 March 2020 23:35 (four months ago) link

reporting back about the anardana: tasty but i should look for the powdered form. these are the actual seeds and they were not grindable with mortar and pestle.

forensic plumber (harbl), Sunday, 22 March 2020 23:37 (four months ago) link

Huh, the stuff I found was already powdered/pulverized.

weird woman in a bar (La Lechera), Sunday, 22 March 2020 23:38 (four months ago) link

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.

forensic plumber (harbl), Sunday, 22 March 2020 23:39 (four months ago) link

four months pass...

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.

contorted filbert (harbl), Sunday, 9 August 2020 19:09 (six days ago) link

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

𝔠𝔞𝔢𝔨 (caek), Sunday, 9 August 2020 19:21 (six days ago) link

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.

contorted filbert (harbl), Sunday, 9 August 2020 21:35 (six days ago) link

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

contorted filbert (harbl), Sunday, 9 August 2020 21:52 (six days ago) link

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

Pinche Cumbion Bien Loco (stevie), Sunday, 9 August 2020 21:58 (six days ago) link


You must be logged in to post. Please either login here, or if you are not registered, you may register here.