I actually had my first curry in Misawa Japan. Our maid cooked it for us. She and her husband moved to the USA shortly after we came back and opened a restaurant in Omaha Nebraska just a few miles from us.
Posted 10 August 2017 - 12:19 AM
Guess it's no surprise that a bunch of chiliheads appreciate them some curry! Guess I'm in good company here. 😁
Curry doesn't have to be hot to be appreciated (though I prefer it that way)! Growing up in a household that ate curry all dang day long, my dad would hate eating at his cousin's house because he said she would never put enough pepper in it.... "it's like drinking water!" ... lol. I had a co-worker from Ghana who made curries with no peppers/heat but it smelled so good. I've eaten curries from all different cultures. Most of them owe their origins to the Indian subcontinent, slavery/indentured servitude, spice/commerce trade, etc. so they have some commonality in taste, but just enough to be different. I have cousins who lived most of their lives in India that can't stand Thai curries because it's too sweet. I love Thai, Jamaican, Indian, etc. curries! Something about that explosion of spices.
Awesome pics by everyone, btw...
Edited by FlameThrower, 10 August 2017 - 12:19 AM.
Posted 10 August 2017 - 08:55 AM
Yeah, i pretty much like them all. A Indian restaurant not far from me makes the most delicious goat curry. Its super similar to Jamaican goat curry but hotter than the ones ive tried at restaurants. If i had to pick a favorite it would be a 2 way tie between Thai and Indian with Jamaican a close 2nd.
A fairly simple beef Panang is really hard to beat for a lower mid heat curry with a ton of flavor.
Posted 10 September 2017 - 12:26 PM
I like making my curries from scratch, toasted/ground whole spices, fresh ginger/garlic/veggies, etc but here's a basic recipe for a cheap and simple 10 minute curry sauce
Any flavorless oil (pure olive, refined peanut/sunflower/canola etc)
Butter or Ghee
3/4 cup pureed tomatoes, canned or fresh
2 tbsp Ginger/Garlic paste. Most American grocers sell the two separate, do garlic:ginger 2:1
Pureed or minced onion, jarred or fresh, 1-2 cups
Chili's/chili powder (optional?)
Heat the oil up on medium, add onions and cook until soft or starting to turn gold
Add ginger garlic paste, stir fry for 1 minute. Add finely chopped chili's here if you want
Add curry powder of your choice, stir rapidly to avoid burning, stay on medium heat. I use 3 tbsp typically.
After cooking the spices for 30-60 seconds, add tomatoes and stir.
Cook for 2 minutes, should all combine to a paste
Add 1/2 stick of butter or more if you'd like
Add water until you get the consistency you'd like, can use coconut milk instead
Add whatever salt you'd like.
If using meat, I'd add right before the tomatoes, then add tomatoes in when the meat's browned.
For Chickpeas/lentils I Just heat cooked ones up in the sauce and heat up at the end.
Add some fresh coriander(cilantro) on top at the end for bonus points.
- The Hot Pepper likes this
Posted 11 September 2017 - 09:56 AM
Try this as part of the base for tomato based curry. I think it works fantastic for things like makhani chicken. Reducing fresh tomatoes for tomato based curry takes some practice and lots of patience. They need to be cooked down in ghee enough to mellow the acid and bring out the sweetness. It should look like oily tomato paste when its about ready for more additions to the sauce.
This is really tasty with just a grilled cheese too.
Edited by ShowMeDaSauce, 11 September 2017 - 10:00 AM.
Posted 13 September 2017 - 10:42 AM
C'est un blasphème, c'est naansense!
Huh? I can not hide my shame
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