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food Curry Thread
- Thread starter dragonsfire
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Pics for post #15
Nicely done, DF!
Thank you ! 
Vadouvan mushroom curry over Jasmine rice and smoked turkey breast. I made this super mild with just a little coconut cream powder.
Looks Great !
Myspicesage sells a really tasty vadouvan curry powder. Super mild though so i normally add some gochu flakes to bring upto medium.
You need a blog called "The Barefoot Cook".
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.
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.
Todays Lunch.
A Red pepper Base Curry with fried Potatoes and Chickpeas. Brown Basmati rice with some turmeric for colour.
A Red pepper Base Curry with fried Potatoes and Chickpeas. Brown Basmati rice with some turmeric for colour.
It pales.
Muckyai said:
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.
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.
Basic Japanese curry powder is ;
- Turmeric (20-50%)
- Coriander (20-30%)
- Cumin (5-25%)
- Cardamon (5-15%)
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.
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.
Japanese curry is much beef stoganoff, brown gray, kind of curry with mild seasonings...