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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!

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Curry Thread


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#21 dragonsfire

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Posted 30 June 2017 - 04:53 PM

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#22 dragonsfire

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Posted 30 June 2017 - 05:00 PM

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#23 paulky_2000

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Posted 01 July 2017 - 09:06 AM

Nicely done, DF!


It means she's going to win ...


#24 dragonsfire

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Posted 01 July 2017 - 09:27 AM

Thank you ! :)



#25 ShowMeDaSauce

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Posted 09 July 2017 - 04:40 PM

Vadouvan mushroom curry over Jasmine rice and smoked turkey breast. I made this super mild with just a little coconut cream powder.
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Edited by ShowMeDaSauce, 09 July 2017 - 04:40 PM.


#26 dragonsfire

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Posted 09 July 2017 - 06:08 PM

Looks Great !



#27 ShowMeDaSauce

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Posted 09 July 2017 - 06:37 PM

Myspicesage sells a really tasty vadouvan curry powder. Super mild though so i normally add some gochu flakes to bring upto medium.



#28 BigB

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Posted 22 July 2017 - 11:10 AM

fried chicken and egg, pre and post tikka masala sauce 

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#29 The Hot Pepper

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Posted 22 July 2017 - 09:23 PM

You need a blog called "The Barefoot Cook".

#30 BigB

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Posted 23 July 2017 - 07:08 AM

You need a blog called "The Barefoot Cook".

 

i think the barefoot contessa has me beat on that one 



#31 dragonsfire

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Posted 04 August 2017 - 12:29 PM

Acorn Squash Curry

 

Fried up Squash with my Vindaloo curry powder separate, then fried up potatoes and Red Peppers, then de-glazed the pan by adding tomatoes, once their dissolved I added precooked Basmati Rice and more Vindalloo powder, cooked up for 5 min then poured over top.

 

 

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#32 dragonsfire

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Posted 04 August 2017 - 04:26 PM

Todays Lunch.

A Red pepper Base Curry with fried Potatoes and Chickpeas. Brown Basmati rice with some turmeric for colour.

 

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#33 Muckyai

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Posted 06 August 2017 - 07:16 PM

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.

#34 The Hot Pepper

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Posted 06 August 2017 - 07:48 PM

It pales.



#35 BigB

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Posted 07 August 2017 - 07:19 AM

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.

 

 

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



#36 ShowMeDaSauce

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Posted 07 August 2017 - 11:43 PM

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.

 

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


Edited by ShowMeDaSauce, 07 August 2017 - 11:51 PM.


#37 dragonsfire

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Posted 09 August 2017 - 10:28 AM

Basic Japanese curry powder is ;

  • Turmeric (20-50%)
  • Coriander (20-30%)
  • Cumin (5-25%)
  • Cardamon (5-15%)


#38 ShowMeDaSauce

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Posted 09 August 2017 - 10:40 AM

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.



#39 Muckyai

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Posted 09 August 2017 - 03:30 PM

Guess it's no surprise that a bunch of chiliheads appreciate them some curry! Guess I'm in good company here. 😁

#40 The Hot Pepper

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Posted 09 August 2017 - 03:47 PM

Japanese curry is much beef stoganoff, brown gray, kind of curry with mild seasonings...




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