curry chronicles

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I dunno if I could taste the saffron in the final product

I think it'll probably be fine! imo the yogurt/cream was just there to thicken up the final sauce, really. the flavor lifting is done by all the spices

Faith in Humanity: Restored (dayo), Wednesday, 27 June 2012 22:21 (eight years ago) link

and goddamn i am grateful i at least halved the cayenne - it's really spicy to me!!

just1n3, Wednesday, 27 June 2012 22:21 (eight years ago) link

i had to keep adding more and more coconut milk (probably half a can in the end) bc there wasn't enough sauce (no pan juices)

just1n3, Wednesday, 27 June 2012 22:22 (eight years ago) link

i also added cauliflower

just1n3, Wednesday, 27 June 2012 22:22 (eight years ago) link

also i accidentally got decorticated cardamom instead of pods, so i subbed 2 tsp of the seeds for the 12 pods

just1n3, Wednesday, 27 June 2012 22:23 (eight years ago) link

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.

horseshoe, Wednesday, 27 June 2012 23:33 (eight years ago) link

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.

Faith in Humanity: Restored (dayo), Wednesday, 27 June 2012 23:56 (eight years ago) link

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

just1n3, Wednesday, 27 June 2012 23:57 (eight years ago) link

do vegans use MSG?

Faith in Humanity: Restored (dayo), Thursday, 28 June 2012 00:00 (eight years ago) link

probably! but i haven't

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

just1n3, Thursday, 28 June 2012 00:01 (eight years ago) link

it was truly revolting

just1n3, Thursday, 28 June 2012 00:01 (eight years ago) link

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

Faith in Humanity: Restored (dayo), Thursday, 28 June 2012 00:05 (eight years ago) link

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

Faith in Humanity: Restored (dayo), Thursday, 28 June 2012 00:05 (eight years ago) link

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

just1n3, Friday, 29 June 2012 03:12 (eight years ago) link

two months pass...

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

horribl ecreature (harbl), Saturday, 1 September 2012 15:07 (eight years ago) link

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

check the name, no caps, boom, i'm (Laurel), Saturday, 1 September 2012 15:10 (eight years ago) link

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

thomp, Sunday, 9 September 2012 11:08 (eight years ago) link

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

thomp, Sunday, 9 September 2012 11:08 (eight years ago) link

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?

ogmor, Sunday, 9 September 2012 17:30 (eight years ago) link

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

making plans for nyquil (outdoor_miner), Sunday, 9 September 2012 19:29 (eight years ago) link

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?

JacobSanders, Tuesday, 18 September 2012 20:49 (eight years ago) link

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.

JacobSanders, Tuesday, 18 September 2012 20:53 (eight years ago) link

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.

wmlynch, Tuesday, 18 September 2012 22:16 (eight years ago) link

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.

JacobSanders, Tuesday, 18 September 2012 22:58 (eight years ago) link

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

making plans for nyquil (outdoor_miner), Saturday, 22 September 2012 18:51 (eight years ago) link

also it's supposed to curb flatulence iirc

horseshoe, Saturday, 22 September 2012 18:55 (eight years ago) link

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.

Temporarily Famous In The Czech Republic (ShariVari), Saturday, 22 September 2012 21:33 (eight years ago) link

one month passes...

your favourite daal recipes?

caek, Tuesday, 23 October 2012 23:47 (eight years ago) link

this one is so simple and deeeeeeeeeelicious

set the controls for the heart of the sun (VegemiteGrrl), Tuesday, 23 October 2012 23:53 (eight years ago) link

do you make that with green lentils?

caek, Tuesday, 23 October 2012 23:55 (eight years ago) link

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

set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 24 October 2012 00:00 (eight years ago) link

thanking you

caek, Wednesday, 24 October 2012 10:30 (eight years ago) link


set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 24 October 2012 18:56 (eight years ago) link

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

guess where I'm going at lunchtime :D

set the controls for the heart of the sun (VegemiteGrrl), Monday, 29 October 2012 18:26 (eight years ago) link


caek, Monday, 29 October 2012 18:34 (eight years ago) link


set the controls for the heart of the sun (VegemiteGrrl), Monday, 29 October 2012 18:35 (eight 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 (eight 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 (eight 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 (eight years ago) link

one month passes...

^ 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.

Online Webinar Event for Dads (harbl), Tuesday, 11 December 2012 13:13 (eight 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 (eight years ago) link

three months pass...

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 (seven years ago) link


乒乓, Monday, 25 March 2013 02:07 (seven years ago) link

one year passes...

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 (six years ago) link

two weeks pass...

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 (six 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 (six 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 (six years ago) link this is great

flatizza (harbl), Saturday, 11 October 2014 18:40 (six years ago) link

man that looks good

difficult-difficult lemon-difficult (VegemiteGrrl), Saturday, 11 October 2014 19:08 (six 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 (six years ago) link

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