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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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It says online that it's common in laksa. I've had that many times so maybe I have had it.
 
Very nice looking dish!
I got my Amazon order curry leaves, they came from the UK, the leaves barely taste like anything, very disappointing, back to trying to find a curry plant.
 
Its good in a simple chicken noodle or seafood noodle soup too. Laksa has pretty much replaced cilantro for me any Asian style dish. It wont ever bolt unless its grown in a tropical environment and you wont ever run out as long as you save part of what you cut off.
 
Egg curry....sorta...Scrabbled eggs with garam masala, onions, ham, a couple hot jalapenos, a little salsa for the tomato/cilantro and hot buttered naan.
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Strifry everything but the eggs in a couple tbs of ghee until the salsa has released most of its moisture. I do the onions, garlic and peppers first. Then add the garam masala, black pepper and the salsa. (only a few tbs of salsa) Meat goes in just before the eggs. Turn the heat way down after adding the eggs and cover.. The residual heat/steam will finish cooking them as long as its not too thick in the pan.
 
6 large eggs
1/2 a medium onion
2 hot jalapenos
3 tbs salsa or a little chopped tomato and cilantro
1-2 tsp garam masala or your favorite curry powder
1-2 tsp garlic paste or ginger garlic paste. I just used minced garlic cuz it was handy.
Meat optional
 
Looks damn tasty to me! I might even spread pepper jam on that naan and top with the egg mix!
 
Ive been tempted to have a PBJ naan :D
 
The Indian place i like makes the most delicious egg curry. Sometimes is scrambled and other times its with hard boiled. Its WAY hotter than this one. All of their food is heavily spiced and really hot for restaurant food. Much hotter than any of the others in my area. The curried goat even makes me stop to cool the burn with a mango/apple desert.
 
Last night I got hungry for some curry noodles and used what I had in the house. After watching a few vids I put it together, this curry isn't hot enough so I had to add 2 tbs of chili paste and more curry seasonings. I used left over chicken, onions and diced potatoes. I don't know what to call it but it came out good.
 

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Both the Maesri and Mae Ploy massaman paste are super mild to me. The Maesri is less salty and more sweet but has no shrimp paste either. The Mae Ploy paste in the tub is slightly less oily too. Im not sure if thats a canned thing or not since ive never bought the Maesri in tubs and i dont think ive seen cans of Mae Ploy in a long time.
 
Mae Ploy directions said 50grams for 1 14oz can of coconut milk and a cup of water. I used right around 75gr to get the flavor i wanted. 50grams and way more Spice Island red curry powder would have been good i think. This stuff is really hot for curry powder if they havent changed the blend. http://spiceislands.com/products/curry-powder-red
 
On a side note...Thai Giant Orange peppers have a really nice amount of heat for the milder Thai curries.
 
 
 
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