curry chronicles

Message Bookmarked
Bookmark Removed
Not all messages are displayed: show all messages (250 of them)

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

four weeks pass...

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

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

four years pass...

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 (seven months ago) link

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

forensic plumber (harbl), Sunday, 28 April 2019 23:54 (seven months ago) link

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/

Squeaky Fromage (VegemiteGrrl), Monday, 29 April 2019 00:27 (seven months ago) link

that looks nice! i love that curry leaf flavor.

forensic plumber (harbl), Monday, 29 April 2019 00:35 (seven months ago) link

yeah it’s really good

Squeaky Fromage (VegemiteGrrl), Monday, 29 April 2019 01:34 (seven months ago) link

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

Tiltin' My Lens Photography (stevie), Monday, 29 April 2019 09:20 (seven 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 (seven months ago) link


You must be logged in to post. Please either login here, or if you are not registered, you may register here.