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Curry Thread

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 :)
 
 
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P1100971_CurryChickpeas-1000_zpsmcziaeea.jpg

P1100972_CurryChickpeas-1000_zpsxpeqvnyd.jpg
 
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How does Japanese curry compare to other types of curry? I've had Indian, Thai, Vietnamese and Jamaican curry and all are delicious. Only seen Japanese curry on Pinterest though.
 
Muckyai said:
How does Japanese curry compare to other types of curry? I've had Indian, Thai, Vietnamese and Jamaican curry and all are delicious. Only seen Japanese curry on Pinterest though.
Click to expand...
 
 
didn't have much curry while i was in japan when i was young, but japanese curry isn't very exciting when you compare it to other culture's curry, especially indian and thai
 
Muckyai said:
How does Japanese curry compare to other types of curry? I've had Indian, Thai, Vietnamese and Jamaican curry and all are delicious. Only seen Japanese curry on Pinterest though.
Click to expand...
 
Japanese and Korean curry are very similar. Some use apple for sweetness (Vermont style). It has nowhere near the intense flavors of Indian or Thai curries. Its more of a comfort food. I would suggest trying S&B curry roux (Medium) if you want to get an idea of Japanese curry. Its usually pretty simple. Carrots, onions, meat and maybe some potatoes poured over rice. The S&B curry roux is not a powder, its a brick that looks like a thick chocolate bar. You break off pieces and add them to the stock during the last part of cooking. The stock will thicken into a gravy.
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Ottogi is a Korean brand. I like to add some coconut water (not milk) instead of plain water, fish sauce and a good helping of Korean pepper flakes to mine. Fresh green Korean peppers are also kind of nice in it. Maangchi has a video on making curry rice with the Ottogi curry powder. My version is a little different than hers.
Ottoki_Curry_Brand_01.jpg
 
Try the S&B hot or xtra hot sometime. It will surprise you. The hot is pretty common even at large grocery chains but the xtra hot is more of a specialty item. I prefer the medium and kick it up with Korean gochugaru. They add some heat but also add a really nice flavor.
 
I have used coconut milk with the S&B. It turns out pretty good for a mildish curry. I haven't bought any since finding the Mae Ploy and Maesri pastes though. The Thai pastes are cheaper and the flavor is way more intense.
 
Japanese curry is much beef stoganoff, brown gray, kind of curry with mild seasonings...
 
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