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 (six 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 (six 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 (six 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 (six 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 (four 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 (four 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 (five months ago) link
maybe 1/2 teaspoon cayenne would taste equivalent. pretty hot.
― forensic plumber (harbl), Sunday, 28 April 2019 23:54 (five 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 (five months ago) link
that looks nice! i love that curry leaf flavor.
― forensic plumber (harbl), Monday, 29 April 2019 00:35 (five months ago) link
yeah it’s really good
― Squeaky Fromage (VegemiteGrrl), Monday, 29 April 2019 01:34 (five 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 (five 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 (five months ago) link