curry chronicles

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.

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

yes please! I was thinking of Indian curries but I would love to try a Sri Lankan curry.

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!

http://allrecipes.com/recipe/sri-lankan-chicken-curry/detail.aspx this is great

man that looks good

Anything with a coconut milk and cardamom combo is off to a great start as far as I'm concerned.

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.

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

i meant "chili powder" (which seems incongruous for a curry recipe) not curry powder

gonna make this super simple dish in a bit here. http://www.mysrilankanrecipe.com/dhal-curry/. along with some basmati and a veg tbd

o_m those lentils look awesome
madhur jaffrey hamburger curry is a new staple for me but i'm gonna up the hotness/curriness in my recipe

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.

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.

maybe 1/2 teaspoon cayenne would taste equivalent. pretty hot.

this has become my go-to curry recipe
makes a ton of sauce, can stretch to a few days of leftovers by adding more chicken and/or veg if desired

https://www.theflavorbender.com/sri-lankan-chicken-curry/

that looks nice! i love that curry leaf flavor.

yeah it’s really good

the recipes on this site are great great great
http://maunikagowardhan.co.uk/cook-in-a-curry/

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