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Curry Thread


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#1 dragonsfire

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Posted 15 March 2017 - 10:56 AM

Didn't see a dedicated one so created one :)

 

Been having a curry craving for a while so managed it a couple days ago.

 

-500gr Dried beans soaked 4 hours

-PC cooked for 20min (till soft)

-Spice mix- 60gr Coconut organic

                  1 tbsp Cumin

                  2 tbsp Turmeric

                  1 tbsp seasoning mix

                  1 tbsp org Coriander powder

                  1 tbsp Whole cardamon

                  1 cup Chines Cayenne (in this case)

                  1/2 tsp salt (to taste)

 

-Blitz mix and then add to chickpeas in pot, rise cooker in this case. Boil for 20min, add 1/2cup raisins (optional) and simmer another 30 min.

The raisins adds a nice body of slight sweetness to the mix.

 

I jarred 1.5L for later consumption :)

 

 

P1100968_CurryChickpeas-1000_zpsqm8lgcmf

P1100969_CurryChickpeas-1000_zpsjsxfqm6b

P1100970_CurryChickpeas-1000_zps27hksvtf

P1100971_CurryChickpeas-1000_zpsmcziaeea

P1100972_CurryChickpeas-1000_zpsxpeqvnyd



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#2 Sizzle Lips

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Posted 15 March 2017 - 11:19 AM

I live in a very curry oriented neighborhood........you can smell the Curry outside around dinner time....I love it.....I could chow down on that......I might have to do some curried goat soon.


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#3 Trident chilli

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Posted 15 March 2017 - 02:15 PM

Neil come to the UK we have some of the finest curry houses in the world ... that does look yummy though I can smell it from here ... I am a chicken vindaloo, pilau rice and a peshwari nan bread with a bottle of cobra beer man

#4 kentishman

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Posted 15 March 2017 - 02:32 PM

Nice pictures dragonsfire.

If you want more curry recipes, check the British Indian Restaurant Curries web site:

http://bircurries.co...0bb90828313e0a7

#5 Hotrod64

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Posted 15 March 2017 - 04:11 PM

I live in a very curry oriented neighborhood........you can smell the Curry outside around dinner time....I love it.....I could chow down on that......I might have to do some curried goat soon.

I purchased an Indian Curry leaf tree about 2.5 years ago and it has done very little growing until recently. Over the past few months it has just taken off with a heap of new growth, the aroma comming off it is totaly awesome ..i can even smell it from inside the house, it almost makes me salivate.

#6 dragonsfire

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Posted 15 March 2017 - 04:22 PM

Thanks!

The Curry leaf I think needs good temperatures. well-drained and slightly acidic soil, and temperatures over 40 degrees F



#7 ShowMeDaSauce

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Posted 19 March 2017 - 09:01 AM

I have several Indian markets within driving distance. Curry leaves and shallots are CHEAP at those markets. Green or black cardamom are also reasonable. I leave cardamom whole but cracked in curries, if i need ground i just get the seeds instead of pods. I love biting down on a whole green cardamom. Hated it at first but now i love the surprise.

 

Black cardamom is wonderful in beef soup or stew too. Just go easy on it and most people wouldn't know its there. Mostly only the smokiness comes through.

 

One of my favorite masalas is vadouvan. Its a French twist on a Indian curry. Vadouvan includes fried shallots, fried garlic, thyme and rosemary. I add a good shot of Korean pepper flakes to mine also. Add hab type peppers and you have a good Caribbean type curry.



#8 dragonsfire

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Posted 19 March 2017 - 11:29 AM

Those Black cardamoms I used in the last few years, very rich earthy Smokey flavor :) Need to find my curry spice book.



#9 The Hot Pepper

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Posted 02 April 2017 - 04:48 PM

Mexican Cod and Lobster Curry

IMG_20170402_171211.jpg
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:cheers:


#10 Scoville DeVille

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Posted 02 April 2017 - 05:17 PM

Yum!


Wait a gall dang minute... THP posted food pics!!! :woohoo:

#11 The Hot Pepper

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Posted 03 April 2017 - 01:08 PM

Was on point. Great flavors, similar to penang but with a Mexican twist. Nice thick cod, the lobster, in the broth for richness.
 
IMG_20170402_171407.jpg
 
Oh yeah, the deep fried "masa croutons" were a nice touch (basically like little masa fritters)...


:cheers:


#12 JayT

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Posted 03 April 2017 - 04:44 PM

Yum!


Wait a gall dang minute... THP posted food pics!!! :woohoo:

 

Yeah, but he didn't cook it.  Doesn't take away from how awesome it looks though.




That's it, say goodbye to your precious bunnies....
 

 

 
Will be making a game time decision after I yank it - what to do to finish it off ...
 

 

#13 The Hot Pepper

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Posted 03 April 2017 - 04:49 PM

I know you like cod...


:cheers:


#14 ShowMeDaSauce

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Posted 04 April 2017 - 11:23 AM

Try crawfish tails in curry. Argentine red shrimp work well too. They taste different than gulf shrimp to me, Almost like a cross between shrimp and lobster.

 

If you ever get a larger tough catfish like a flat head. They hold up well too. Soak the meat in salt water and lemon juice over night. Buttermilk works too. Poach it just long enough to get rid of the scum. Add catfish chunks to a curry near the end. Great way to use a strong tasting old catfish. It wont flake apart.


Edited by ShowMeDaSauce, 04 April 2017 - 11:24 AM.


#15 dragonsfire

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Posted 28 June 2017 - 10:38 AM

Made some Butter Curry Paste, cooked up some turkey with it, Mmmmmmmmm.

 

 

Butter-1 cup/16tbsp
Ginger Fresh 8tsp
Cinnamon Stick 16inch /3tbsp powder
Cloves-16 / 1/2 tbsp
Cardamom Greeen 16 pods
Fenugreek seeds 8pinches
Chilies 16
Chilie/Paprika powder 8tsp
Tomatoes large 32   ********** (7)
Cashew Nuts 80
Garam Masala 5tsp
Turmeric 1 tbsp
Garlic 3 large cloves

 

Blitz all except butter, add tomatoes so it mixes well. Cook with butter for 5 min then simmer for a couple hours. Jar it up.

 

Add some to Turkey/Meat/Chickpeas with added tomatoes to make it liquid, slow cook till done.

 

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P1110519_ButterCurryTurkeyBRBasmati-1000



#16 JoynersHotPeppers

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Posted 28 June 2017 - 02:02 PM

Panang grilled chicken curry

 

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#17 dragonsfire

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Posted 30 June 2017 - 09:56 AM

Veg dish with Cashew nuts. Habanero and chipotle heat.

 

 

8DFRpJO.jpg



#18 Gorizza

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Posted 30 June 2017 - 10:31 AM

Dang nice pics yall

 

I steer clear of the coconut stuff, I like thick gravy.

 

Usually do a few tomatos an onion, ginger, garlic, and a couple of Assam Super-Hot chiles in a pan with vegetable oil til soft. Take that and dump in in a food processor until its paste. Then dump it back in the pan with whatever kinds of curry powder is appropriate for the vegetables or meats. Madras powder is a good stand by. I also like putting mustard seeds and sometimes whole cumin in at this step.

 

Then its just dump in some vegetables, or meats, and simmer until youre hungry!



#19 paulky_2000

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Posted 30 June 2017 - 02:35 PM

I'd post pics...but I already have so many curry photos out there on the site already...that it'd just be re-sawing the sawdust.

 

...good thread, though!! :party:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

.....then again. ;)


Edited by paulky_2000, 30 June 2017 - 02:47 PM.

It means she's going to win ...


#20 paulky_2000

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Posted 30 June 2017 - 02:45 PM

I steer clear of the coconut stuff, I like thick gravy.

 

 

This one was made with coconut...and it's plenty thick....

 

CisvjNj.jpg

 

It was made with AJ's fatalii puree (instead of tomatoes), onions, garlic, ginger, and the usual lineup of Masala spices.....then topped with cashews and a hint of Apricot preserves....served over basmati rice...

 

....hot as hell...sweet...thick...and full of flavor.


It means she's going to win ...





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