food Curry Thread
- Thread starter dragonsfire
- Start date
so u bin chillin
Back on topic.
Curry.
I can't touch it.
My dear sweet mother made the worlds worst curry.
Like a really bad drunk on rum.
Afterwards....
Just the smell of it makes me want to barf.
Its like that.
Which is too bad.
So many curry dishes in this thread look fantastic.
I just can't eat 'em.
A dang shame.
Curry.
I can't touch it.
My dear sweet mother made the worlds worst curry.
Like a really bad drunk on rum.
Afterwards....
Just the smell of it makes me want to barf.
Its like that.
Which is too bad.
So many curry dishes in this thread look fantastic.
I just can't eat 'em.
A dang shame.
So basically you posted in here to troll me and you don't even like curry???
The Hot Pepper said:So basically you posted in here to troll me and you don't even like curry???
But of course.
And why not.
We've been trolling each other for at least ten years.
I've played you like SRV's strat often and repeatedly.
And you've mopped the floor with my ass like I was Mr. Clean.
And yet...
Here we are.
I still don't like curry.
And you still don't post food pics.
Your move....
Kim Jong Non Photo.
The Hot Pepper said:
Over 44 thousand posts.
And that pic is your rebuttal?
You should be at least tactical operator pro level by now.
Lame.
I give it a 2/10.
Dude.
You're slippin'.
TB, here's your non curry dish to try.
I was wondering where to post this cook but this fits, it's not curry but it sure tastes like it and might be considered curry.
I made Pinchos Morunos with pork and chicken, grilled green onions, squash, zucs and some chuck eye steaks in case the fam didn't like the Pinchos.
I have a few skewers left for tacos tomorrow so I call it a bonus.
The marinade was this and I added 1 tsp of cayenne
I was wondering where to post this cook but this fits, it's not curry but it sure tastes like it and might be considered curry.
I made Pinchos Morunos with pork and chicken, grilled green onions, squash, zucs and some chuck eye steaks in case the fam didn't like the Pinchos.
I have a few skewers left for tacos tomorrow so I call it a bonus.
The marinade was this and I added 1 tsp of cayenne
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon sweet Spanish paprika
- 1 teaspoon ground turmeric
- 1 teaspoon oregano
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
- 5 minced garlic cloves
- ¼ cup extra virgin olive oil
texas blues said:
Like me with Mac & Cheese, ate it every day for a week as a kid, smell will make me want to puke.
I'd classify that mix of spices curry for sure. 
I just recycled those pinchos morunos, grilled veggies, chopped onions and spinach into a pack of PrimaTaste Singapore Laska La Mian soup and Damn!!! The curry is awesome with the coconut milk and the heat was perfect. I did have to add fish and soy sauce after I tasted it.
looks tastyEdmick said:
It was really good. We really like super hot curry. My wife doesn't have a huge tolerance to spice but she'll smash on a spicy curry. And go back for seconds. The mae ploy green curry paste is already a little higher on the heat to flavor ratio so adding the 7 pot sunshine really hooked it up nicely. My wife was huffin and puffin the whole way through but she polished off a couple bowls like a champ. I've been sick twice in the last month with a bad sore throat so I kinda backed off heavy heat for a couple weeks. Was nice to feel the fire again though lolCrispee-FL said:
Fried Pinto, Mushroom, Onion, Red pepper in Vindaloo powder.
Rajun Gardener said:
I like it more than lots of curries ive had at restaurants. Ive tried to get just the noodles and just the sauce packets but none of the local market can get them. Prima does offer them that way but they only have 2 big distributors in the USA. The sauce packs can be found on Amazon but they are very expensive. Over $8 each IIRC. Aint no way im paying that when i can get a tub of Mae Ploy for around $3-$4 and bags of coconut cream powder are cheap.
24 servings of just the noodles is about $9 US if you do the conversion from their website.
I'd love to stock up on just those noodles but man the price and shipping for 2 24 packs is $98 US. I tried both US distributors and got a 404 error message. I'm sure someone in the US sells it.
Let em know if you find it any where.
Let em know if you find it any where.
After the Mykuali curry ramen ran out, the market told me they could get them for me...if i wanted a whole case. The flavor is really good but the noodles dont compare to the Prima. Our largest market has a plain noodle isle that is 50 yards long. Both sides are filled with dried noodles. Ive searched every inch of that area for a similar plain noodle.
They usually have at least 3 of the PrimaTaste lamians at $10/4pack. The market right across the street is around $13/4 and $3.50 a piece. Damn expensive for ramen but its worth it if you like that style of curry. I thought the Wholegrain version was great also but finding them is hit or miss.
Try the laksa lamian with fish cakes/fish balls and tau pok (fried tofu puffs).
The flavor is really good but the noodles dont compare to the Prima. Our largest market has a plain noodle isle that is 50 yards long. Both sides are filled with dried noodles. Ive searched every inch of that area for a similar plain noodle.They usually have at least 3 of the PrimaTaste lamians at $10/4pack. The market right across the street is around $13/4 and $3.50 a piece. Damn expensive for ramen but its worth it if you like that style of curry. I thought the Wholegrain version was great also but finding them is hit or miss.
Try the laksa lamian with fish cakes/fish balls and tau pok (fried tofu puffs).
Chana Aloo Vindaloo
1qt Chickpeas
2qt water
28oz can whole tomatoes
2round tbs Vindaloo powder
1tbs Turmeric
1tsp cumin whole
1 heap tbs garlic/Ginger paste
1tbs dried Ginger
1 cup desiccated coconut
2 med potatoes
1 large Onion
chicken cstock concentrate
salt
Cook Chickpeas and Potatoes first then add rest, used PC for the whole thing.
1qt Chickpeas
2qt water
28oz can whole tomatoes
2round tbs Vindaloo powder
1tbs Turmeric
1tsp cumin whole
1 heap tbs garlic/Ginger paste
1tbs dried Ginger
1 cup desiccated coconut
2 med potatoes
1 large Onion
chicken cstock concentrate
salt
Cook Chickpeas and Potatoes first then add rest, used PC for the whole thing.
Its Crazy Mixed up Curry Day. Just got it all chopped and ready. I thought i would try something a tad different and use some daikon for the starch instead of taters. In India that is Mooli curry but im going with pork as the protein. A little coconut cream powder for the sweetness and a "naga" for the heat. One thing i adore in Chinese curry is the water chestnuts. I love the crunch. So this one is a real curry bastard.
Ottogi medium curry powder and some vadouvan curry powder.
2.5lbs of cubed country style ribs
About a cup and a half to two cups of cubed daikon
1 can sliced water chestnuts
water, dashi stock or chicken stock
Half a sweet red bell
Half a large white onion. Half of it finely chopped to cook down with the pork and half left in chunks to be added later. A little over 2cups total.
Couple tbs of minced garlic
Salt or fish sauce to taste.
Brown the pork and drain excess fat.
Add the finely chopped onion, garlic and a little mild green peppers. You can add some regular curry powder now too if you want. I had a couple small Anaheim looking mystery peppers i needed to use up.
Cook until the onions are soft and starting to caramelize.
Add your liquid of choice, Ottogi curry powder, coconut cream powder and simmer until the pork is starting to get tender.
Add a floater pepper. I have one already seeded and cut in half i want to try.
Add the daikon and cook for a few minutes. I kept the cubes small so they should cook fairly quick.
Add the rest of the onion, water chestnut and sweet red bell last.
Ottogi medium curry powder and some vadouvan curry powder.
2.5lbs of cubed country style ribs
About a cup and a half to two cups of cubed daikon
1 can sliced water chestnuts
water, dashi stock or chicken stock
Half a sweet red bell
Half a large white onion. Half of it finely chopped to cook down with the pork and half left in chunks to be added later. A little over 2cups total.
Couple tbs of minced garlic
Salt or fish sauce to taste.
Brown the pork and drain excess fat.
Add the finely chopped onion, garlic and a little mild green peppers. You can add some regular curry powder now too if you want. I had a couple small Anaheim looking mystery peppers i needed to use up.
Cook until the onions are soft and starting to caramelize.
Add your liquid of choice, Ottogi curry powder, coconut cream powder and simmer until the pork is starting to get tender.
Add a floater pepper. I have one already seeded and cut in half i want to try.
Add the daikon and cook for a few minutes. I kept the cubes small so they should cook fairly quick.
Add the rest of the onion, water chestnut and sweet red bell last.