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 (seven years ago) link
sounds like you need some kind of spice rack!
― dayo, Sunday, 29 January 2012 01:29 (seven 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 (seven 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 (seven 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 (seven 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 (seven 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 (seven 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 (seven 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 (seven 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 (seven 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 (seven 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 (seven 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 (seven 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 (seven 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 (seven years ago) link
You can make paneer pretty easily if you have time.
― Mohombi Khush Hua (ShariVari), Saturday, 18 February 2012 15:29 (seven 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 (seven years ago) link
harbl! Now I want curry!
― drawn to them like a moth toward a spanakopita (Laurel), Saturday, 18 February 2012 16:45 (seven 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 (seven years ago) link
daal, maybe spinach&mushroom w/ some mustard seeds & served w/ raita?
― ogmor, Saturday, 18 February 2012 17:05 (seven years ago) link
tonight - RENDANG
― ogmor, Saturday, 18 February 2012 17:08 (seven 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 (seven 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 (seven 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 (seven years ago) link
― just1n3, Saturday, 18 February 2012 17:53 (seven 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 (seven 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 (seven 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 (seven 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 (seven 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 (seven 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 (seven years ago) link
might do a biryani next weekend
― kim tim jim investor (harbl), Tuesday, 21 February 2012 00:55 (seven 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 (seven 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 (seven years ago) link
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!
― kim tim jim investor (harbl), Tuesday, 21 February 2012 01:13 (seven years ago) link
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.
― kim tim jim investor (harbl), Tuesday, 21 February 2012 01:17 (seven years ago) link
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)
― ( -- ( .) - ( .) / (am0n), Tuesday, 21 February 2012 03:24 (seven years ago) link
harblz i made that curry you linked to - it was really good!
― just1n3, Wednesday, 22 February 2012 04:25 (seven years ago) link
I forgot also to mention I ended up making a veggie korma. Despite adding both coconut milk and some greek yoghurt, it still seemed a little runny and not-sweet. I think it needed thick coconut cream. And obvoiusly needed the pulverised cashews. I'll have to try it again with those additions (and maybe some paneer this time too).
― Lindsay NAGL (Trayce), Wednesday, 22 February 2012 05:13 (seven years ago) link
i made a lamb and potato curry recipe from 660 curries yesterday and it came out great except one problem i have had with multiple recipes containing potatoes: they always take much much longer to cook than the recipe says. it said to fry the potato cubes until browned, which i did and i took as long as it said to take, and then you add the potatoes back after the lamb is cooked and cook it all together until the potato is cooked, which said 5-8 minutes. well i cooked them all for an extra 40 minutes after that! the lamb was perfect but the potatoes were still a little crunchy. next time i will steam them before i brown them.
― kneel aurmstrong (harbl), Sunday, 22 April 2012 16:46 (seven years ago) link
yeah i have that problem with potatoes all the time, too.
made chicken korma last night. it is delish, but i should branch out with my curries.
― horseshoe, Sunday, 22 April 2012 21:08 (seven years ago) link
microwaving potatoes beforehand is always a good idea; i only use raw taters if i chop them into small cubes and fry them in oil (for aloo gobi etc).
soaking the peas for this atm. ive never used roasted coriander seeds before, should be interesting.
― ☆, Sunday, 22 April 2012 21:24 (seven years ago) link
i am having the same problem again now making a lentil soup with potatoes in it. i followed all the instructions!
― kneel aurmstrong (harbl), Sunday, 22 April 2012 21:30 (seven years ago) link
hmm. usually in a soup it's easy to get potatoes to cook through
― call all destroyer, Sunday, 22 April 2012 21:31 (seven years ago) link
horseshoe can i have your korma recipe plz?
― just1n3, Monday, 23 April 2012 00:27 (seven years ago) link
i like fish curry + i like felicity cloake & this is appropriately fine imo
― ogmor, Monday, 23 April 2012 00:30 (seven years ago) link
yes! it is madhur jaffrey's recipe; hopefully she will not be mad i posted it on the internet. you heat up 1/4 cup of heavy cream, stir a teaspoon of saffron into it, and set the saffron cream aside for a couple of hours.
the recipe calls for ~5 pounds of boneless skinless chicken thighs, but i usually do bone-in. it's tastier imo. heat 5 tablespoons vegetable oil in a wide pan, like a dutch oven, over medium high heat. when it's hot, add 12 green cardamom pods, 4 sticks of cinnamon and 6 bay leaves. stir once, and then put as many chicken thighs in as will fit. brown the chicken on both sides (i feel like i always rush this step; it takes a while. your kitchen will smell really good though!) then put it in a bowl and brown the rest of it, putting it all in the bowl when you're done.
once you've browned all the chicken, add 2 medium onions, sliced, to the pan. stir and fry till they're reddish-brown (i tend to rush this step, too...i think it takes a good 8 minutes at least.) add 2 tablespoons grated ginger and 8 cloves minced garlic (well, according to jaffrey, crushed to a pulp), then stir for a minute. then add 1/4 cup whole almonds, 1/4 cup golden raisins, 2 tbsp. coriander and 1 tbsp. cumin. stir once, then return chicken + accumulated juices to the pan. add 1 c. yogurt (whisk it first, to even the consistency), 3 tsp salt and 2 tsp cayenne pepper. Stir and bring to a simmer.
Partially cover and cook over medium for 10 minutes. then raise the heat to high and stir the meat until the sauce thickens and clings to the meat. stir in the saffron cream, 1/2 tsp. garam masala* and 1/2 c of water. cover fully and leave on low heat for a while. the cookbook says 5 minutes, but that never cooks the chicken completely, maybe because it's bone-in? i usually just keep checking to see if the meat is cooked through.
*lately i just use store-bought garam masala, but jaffrey hates it and insists you should grind a bunch of whole spices to make your own. she is very detail-oriented and it can be kind of annoying, but the homemade garam masala is better. let me know if you want the "recipe."
― horseshoe, Monday, 23 April 2012 01:40 (seven years ago) link
this is not my mom's recipe, obvs, but she requests that i make it on eid + stuff which is the best recommendation of it i can give.
― horseshoe, Monday, 23 April 2012 01:41 (seven years ago) link
wow that is a hardcore recipe, no wonder the short-cut vegan one i've used has been so disappointing!!!!
― just1n3, Monday, 23 April 2012 01:48 (seven 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 (four 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 (four 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 (six months ago) link
maybe 1/2 teaspoon cayenne would taste equivalent. pretty hot.
― forensic plumber (harbl), Sunday, 28 April 2019 23:54 (six 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 (six months ago) link
that looks nice! i love that curry leaf flavor.
― forensic plumber (harbl), Monday, 29 April 2019 00:35 (six months ago) link
yeah it’s really good
― Squeaky Fromage (VegemiteGrrl), Monday, 29 April 2019 01:34 (six 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 (six 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 (six months ago) link