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
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
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
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 panadd 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 cayenneadd 1 chopped tomato, 1/2 cup plain yogurtlet that all cook for a minuteadd 1 lb ground lambwhile that's cooking a couple diced green chiles and garam masalathen like a cup of frozen peaswhen 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'
Oily Toor DalHere 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
your favourite daal recipes?
― caek, Tuesday, 23 October 2012 23:47 (seven 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 (seven years ago) link
do you make that with green lentils?
― caek, Tuesday, 23 October 2012 23:55 (seven 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 (seven years ago) link
― caek, Wednesday, 24 October 2012 10:30 (seven years ago) link
― set the controls for the heart of the sun (VegemiteGrrl), Wednesday, 24 October 2012 18:56 (seven 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 (seven years ago) link
― caek, Monday, 29 October 2012 18:34 (seven years ago) link
― set the controls for the heart of the sun (VegemiteGrrl), Monday, 29 October 2012 18:35 (seven 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 (seven 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 (seven 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 (seven years ago) link
^ thisalso 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 (seven 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 (seven years ago) link
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
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
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 (five 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 (five 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 (one year ago) link
maybe 1/2 teaspoon cayenne would taste equivalent. pretty hot.
― forensic plumber (harbl), Sunday, 28 April 2019 23:54 (one year 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 (one year ago) link