Curry Thread

dragonsfire · Dec 19, 2019

Carrot Marsala Curry.

Brown rice
Shredded coconut
Cashews
Chicken Stock
Store Bought Curry mix.
Miso
Dragonroll peppers.

Dint taste the curry mix powder, big mistake, was way hotter then expected so this was above my comfort tolerance so munching on raisins to kill the heat.
Packed the rest to be diluted in the next meals.

dragonsfire · Feb 7, 2020

Chicken Kung Pao Curry.

Carrots
Onions
Ginger
Tomatoes
Vindaloo
Paprika
Brown Rice

Soaked in brine and ACV for three hours.
Two legs I Vac Packed to marinate for a roast later.

Rajun Gardener · Feb 7, 2020

Looks killer, I love me some curry spiced to make the endorphins kick in, it's a buzz few understand.

I was home alone last night and cooked a skin on pork shank curry, I loaded it with pepper paste, Aleppo flakes about 4 tablespoons of curry and a little Garam Marsala. I browned the meat a while then added onions, seasoning and water to simmer for 2 hours and added coconut cream then simmered till it got thick and the pork skin was so tender it melted in your mouth.

It's unbelievable how awesome this brown babyshit colored gravy is! :drooling:

So thick it sticks to everything and the Noods loved it! :rofl:

ShowMeDaSauce · Feb 8, 2020

Skin on pork is soooooo good and surprisingly has health benefits also. When i cant find good looking leaner pork side/belly i get the sliced skin on shanks. They are cheaper and almost always available at our markets.

What i do with belly/side is put it skin side down in a pan first with some oil. Lightly brown it a few minutes. It wont really get browned though. Then add enough COLD water to cover. Bring to a boil for a few minutes and drain it. Allow it to cool and use however you want. This gets rid of some of the "funky", hair, fat and also makes it easier to cut.

Wiriwiri · May 12, 2020

"Trinidad" Dhal Puri & Chicken Curry...with some T&T Kuchela (Mango chutney)...this puri takes a lot of prep
so I do it in 2 steps...the spicy split peas filling(lots of wiri wiri) made yesterday & finished today..curry ..well easy!
Some of the most delicious food comes from T&T...I really enjoy their cuisine,& furthermore,some of the
nicest/friendliest people I've ever met...their most popular snack is called "DOUBLES"...have to make that!

Trinidad is known as the land of the hummingbird ..here's a couple of rare ones...I love hummingbirds..the males have just arrived at our
place...females to follow soon...as the weather warms up.

dragonsfire · May 13, 2020

Awesome birds! Curry looks great too

The_NorthEast_ChileMan · May 13, 2020

dragonsfire said:
Awesome birds! Curry looks great too

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dragonsfire · Nov 4, 2020

Elk Vindaloo

Elk, Mushrooms, Potatoes, Tomatoes, Carrots, Ring of Fire peppers, coconut milk.

Supper tonight. Pots worth, tomorrow will have rice with it.

Ashen · Nov 5, 2020

That looks and sounds fantastic , the only game meat I like better than Elk is Caribou.

dragonsfire · Nov 5, 2020

Thanks!

ShowMeDaSauce · Nov 5, 2020

Got a new one to try out. I would have gotten the myspicesage vadouvan again but its $29/lb now and i add salt to curry anyway. This one does not taste overly salted. SpiceInc is still out of their vadouvan and i was tired of waiting.
https://www.amazon.com/gp/product/B00FA248EM

dragonsfire · Nov 6, 2020

With rice last night.

dragonsfire · Dec 11, 2020

Turkey Curry

dragonsfire · Jan 7, 2021

Tandoori Turkey Breast.

Cheated and bought a jar

Tandoori paste, Tomatoes, Peanut butter, Ring of Fire peppers, Chipotle and another pepper I forgot the name.
Turkey marinated in Ring of Fire peppers before.
Served on Caraway bread and Gruyere.

Slow cooked.

Siv · Jan 8, 2021

wiriwiri said:
"Trinidad" Dhal Puri & Chicken Curry...with some T&T Kuchela (Mango chutney)...this puri takes a lot of prep
so I do it in 2 steps...the spicy split peas filling(lots of wiri wiri) made yesterday & finished today..curry ..well easy!
Some of the most delicious food comes from T&T...I really enjoy their cuisine,& furthermore,some of the
nicest/friendliest people I've ever met...their most popular snack is called "DOUBLES"...have to make that!

Trinidad is known as the land of the hummingbird ..here's a couple of rare ones...I love hummingbirds..the males have just arrived at our
place...females to follow soon...as the weather warms up.

wiriwiri, do you live in Trinidad? I lived there from 2010 to 2014 and spent many a day at Asa Wright photographing hummingbirds. Here are a couple of my shots.

Also a huge fan of roti and doubles. Used to have doubles every Sunday morning in Trinidad. There's a Trini restaurant not far from me on the West side of Houston where I can still get all this food and we hit it now and then to refresh the memory. I was eating doubles last Saturday!

And to go a bit back on topic, we cook a lot of curry at home and the latest experimentation has been to try and make our own curry powder. My absolute favourite is Aachi brand Roasted Jaffna curry powder and the only place I have seen it for sale is in California. My sister used to buy it for me and bring bottles over every time she came to visit but now it has been out of stock for a year, unavailable online and we're almost out. So I've been experimenting trying to make my own. Here's the most recent attempt:

All the spices were pan roasted then ground. This stuff tasted pretty good but not quite perfect. It's proving to be quite the challenge and I'm guessing it's going to take a lot of experimentation to get it right.

Wiriwiri · Jan 9, 2021

Siv said:
wiriwiri, do you live in Trinidad? I lived there from 2010 to 2014 and spent many a day at Asa Wright photographing hummingbirds. Here are a couple of my shots.

Also a huge fan of roti and doubles. Used to have doubles every Sunday morning in Trinidad. There's a Trini restaurant not far from me on the West side of Houston where I can still get all this food and we hit it now and then to refresh the memory. I was eating doubles last Saturday!

And to go a bit back on topic, we cook a lot of curry at home and the latest experimentation has been to try and make our own curry powder. My absolute favourite is Aachi brand Roasted Jaffna curry powder and the only place I have seen it for sale is in California. My sister used to buy it for me and bring bottles over every time she came to visit but now it has been out of stock for a year, unavailable online and we're almost out. So I've been experimenting trying to make my own. Here's the most recent attempt:

All the spices were pan roasted then ground. This stuff tasted pretty good but not quite perfect. It's proving to be quite the challenge and I'm guessing it's going to take a lot of experimentation to get it right.

Unfortunately Siv I don't live there but have visited....love the Hummingbird photos...the colors of the Hbirds in T&T are absolutely
beautiful...Met many people when I worked in NYC & even here..as soon as they speak I can detect that Trini accent.
Trinidad is such a melting pot so they have great food & music...pelau/black cake etc. etc.similar to Suriname/Guyana/and to a
lesser extent Jamaica...somehow their curries don't match my recipe!

Glad you can get takeaway near home..no such luck here..have to make everything @home..Make a lot of dhalpuri & aloo roti along
with bara/phulourie etc with "mango sour". .Have all the gadgets...have to love Indian food & it's so rich with ingredients that are healthy.
And so ideal if one is a vegetarian or not ....the possibilities are endless...yum.

I use Lalah's curry powder sometimes I grind my own....I get a lot of my spices from the very popular /around the corner "Patel's" grocery.
I buy online too so will keep an eye out for the one you want...if you have any Sri Lankan grocery stores worth checking?the
brand Aachi is very popular and their curry powder has the Pandan leaves in it if I recall..never used it.(Pandan) in food.
I believe the CV19 has impacted so many items we import along with the hoarding,so that may contribute to it not being avail.,

I visit many Trini food (& music) blogs & as a foodie I'm always checking them out.
BTW are you familiar with Chutney music? I'll post a UT video when I start my '21 glog...music to grow by.

Siv · Jan 11, 2021

wiriwiri said:
Unfortunately Siv I don't live there but have visited....love the Hummingbird photos...the colors of the Hbirds in T&T are absolutely
beautiful...Met many people when I worked in NYC & even here..as soon as they speak I can detect that Trini accent.
Trinidad is such a melting pot so they have great food & music...pelau/black cake etc. etc.similar to Suriname/Guyana/and to a
lesser extent Jamaica...somehow their curries don't match my recipe!

Glad you can get takeaway near home..no such luck here..have to make everything @home..Make a lot of dhalpuri & aloo roti along
with bara/phulourie etc with "mango sour". .Have all the gadgets...have to love Indian food & it's so rich with ingredients that are healthy.
And so ideal if one is a vegetarian or not ....the possibilities are endless...yum.

I use Lalah's curry powder sometimes I grind my own....I get a lot of my spices from the very popular /around the corner "Patel's" grocery.
I buy online too so will keep an eye out for the one you want...if you have any Sri Lankan grocery stores worth checking?the
brand Aachi is very popular and their curry powder has the Pandan leaves in it if I recall..never used it.(Pandan) in food.
I believe the CV19 has impacted so many items we import along with the hoarding,so that may contribute to it not being avail.,

I visit many Trini food (& music) blogs & as a foodie I'm always checking them out.
BTW are you familiar with Chutney music? I'll post a UT video when I start my '21 glog...music to grow by.

I'm more a fan of soca than chutney

My wife swears by this Sun Brand curry powder for making lentils and other mild curries:

The Aachi one is interesting in that it is made in India but in the Jaffna Tamil style. It's the best I've ever found and although it has mild on the label, it's not lacking in chilli.

Pandan (called rampe in Sri Lanka) is a common ingredient in South East Asian cooking. From cakes to curries. A simple way to use it is to take a leaf, tie a couple knots in it and drop it in the rice cooker before you turn it on. Another is to wrap marinated chicken pieces in the leaf before grilling. Now that I have several plants, we're using it all the time in cooking. The leaf itself is inedible because it's very fibrous but gives a lovely flavour and fragrance to any dish it's added to. It's pretty easy to find fresh in Asian stores, particularly Thai or Vietnamese places.

Wiriwiri · Mar 7, 2021

Crab Curry ..one of my fav meals ...goes well with any type of Indian bread to dip into the
curry sauce ...make with Lalah's Madras CP.

Siv · Mar 7, 2021

I grew up in England and the British Indian curry is something that holds a special place in my heart. Surprisingly I have only recently learned that the curry houses use a base gravy to cook their food and now I've been making it in bulk for our own restaurant style curries. Once you've made it it will be enough for 2-3 meals for a family and it freezes well also so is a good thing to keep on hand. The base gravy is basically a spicy tomato soup.

Here's the recipe:

Sauce:

0.5 cup vegetable oil
1 onion
1 1/2 tbs ginger
3 tbs garlic
3 tbs tomato puree
1 kg tinned tomatoes (yeah fresh is better but tinned is fine)
6 green chillis

Spice blend:

1 tsp cumin powder (you can find this in Indian stores)
1 tsp coriander powder (you can find this in Indian stores)
2 tsp turmeric powder (you can find this in Indian stores)
2 tsp curry powder (any kind)
2 tsp kashmiri chilli powder (or medium spice powder of your choice)
1 tsp garam massala (you can find this in Kroger or Indian stores)

Seriously, if you have never cooked Indian food before, fid a local Indian shop and buy some ground cumin, coriander, turmeric and garam masala - these are essentials in almost all Indian dishes.

Put the oil in a pot, add onions and fry for a minute, then add garlic and ginger and fry for 30 seconds, then add everything else, stir together, cover and cook on low heat for an hour. Once it's done, use a tick blender to puree it smooth. If you want a velvety curry, pass it through a fine mesh sieve. Once done you can add:

2 tsp kasoori methi (optional)
2 tsp salt

And jar it up. This is what's in my fridge right now:

My kids favourite is butter chicken:

2 cups base gravy
1 tbs honey
1/4 stick of butter (40g or more)
2 tsp chilli powder
salt to taste
cooked chicken (get a roast chicken from Kroger and strip the meat off the bones)

Bung together and cook for 20-30 minutes and you'll have a curry to die for...

sknxvll · Mar 8, 2021

Thanks for sharing that Siv!! This will be on my grocery list soon! My mouth was watering just reading it!!

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