what is your indian curry recipe?

[rloaderro]

this goes out to sanjay and those who know.

i got one off the internet but it doesn't taste like "curry in a hurry" over on 33rd and lex...

:(

[shivachan]

did you add yogurt?
curry mixes very because
all it is is a mixture of
spices.

[Thirty Nine]

Get a red-eye to London, take the train to Birmingham, head to John's Mega Balti for the best curry on the planet. If you can't afford the last bit, just go on over to Brick Lane in East London.

[scrub]

I don't mean to hijack your thread, but is there a huge difference between indian and japanese curry? I've had japanese curry and I love it.

[Thirty Nine]

Indian curry's way hotter. The base is different, with the types of stock that are usually used...ingredients, texture, rice used.

[captain beeheart]

Tut tut, Thirty Nine, you have to look hard to find an Indian curry in London OR Birmingham - 95% of them are Pakistani or (especially in Brick Lane) Bangladeshi.

Scrub - you can't really say WHAT an Indian/Pakistani/Bangladeshi curry IS... there's such a variety from creamy ones, to super sour, to fearsomely hot, all kinds of cooking methods, all kinds of side dishes (lentil dhal, 100s of vegetable combinations, special rice seasoning, poppadoms, chapatis, naan bread...)... and then there's Goa curry, which is a whole other cuisine again - Portugese and southeast asian influence, tons of fish and crab and coconut... oh god I'm salivating...

- I'll see if I can track down a good curry site.

[captain beeheart]

You could do worse than starting with Madhur Jaffrey. Here's a few of her recipes (4 pages): http://www.bbc.co.uk/apps/ifl/food/queryengine?templatestyle=chef&config=db&attrib_1=chef_name&oper_1=re&sort_1=filename&sortsense_1=ASC&page=1&pagesize=15&val_1_1=Madhur+Jaffrey&go.x=19&go.y=14

This includes some East Asian stuff as well, as she branches out into all kinds of global cooking, but there's some good basic indian curries there.

[Thirty Nine]

It's two am, you've got two quid left--cab or kabab?

Curry's like Chinese food in the UK, so I figure the sacred cow of an authentic dish kinda blends with the immigrant population there. I ain't never been to Bali or anywhere close, but sure do love my Tikki masala and Naan.

[rloaderro]

Originally posted by captain beeheart
You could do worse than starting with Madhur Jaffrey.

mmm... chicken bits on a skewer

this is my recipe anyway, maybe someone can correct it:

1lb lamb cut into cubes
3T ghee or oil
1/2T curry powder
2 chopped onions
1/2t granulated ginger
1/2t granulated garlic
1/2t turmeric
salt to taste
chilli powder to taste
1c yogurt and 1c water mixed smooth
2T chopped corriander
1T lemon juice
2 potatoes sliced round (optional)

instructions.....

heat the ghee and add onions.

when the onions start to brown add ginger and garlic followed by turmeric and salt and the curry and chilli powders. then add the yoghurt mixture.

cook over moderate heat until the ghee lightly films the surface.

add the lamb and cook on a low flame until the meat is tender.

if adding potatos, fry in a seperate pan until done.

when the meat is done add potatoes and followed by half the corriander leaves and cook on a low flame until the gravy thickens.

sprinkle with remaining corriander and lemon and serve.

[35ft6]

I use those curry blocks you can buy at any Korean grocery store, you know the kind that look like chocolate.

Anyway, I usually add chicken AND beef. I boil the chicken so I can peel it into tasty strips. As for the beef, I fry it with onions in the pan as instructed but in sesame oil.

Then I add the water. When the water is simmering I add sliced mushrooms, green peppers, red peppers, and the curry chunks. When the curry chunks have melted and thickened, I add the stripped chicken, crushed red peppers seeds and sliced tomatoes. The more firm the tomato, the better even if it's not quite "ripe."

I eat this with white rice but I never pour it over the white rice, I keep them in seperate bowls.

It's damn good. Maybe I should make some tonight. Hmm? I have a feeling I will!

[sanjay]

Originally posted by rloaderro
this goes out to sanjay and those who know.

i got one off the internet but it doesn't taste like "curry in a hurry" over on 33rd and lex...

:(

try this...

also do searches for 'masala' not curry and find a recipe that seems to have the same ingredients. indians have very few dishes that actually use curry powder...most of the time we use other spices, but people refer to the whole genre as 'curry'

also if you tell me the color/consistency i will find you an approximate recipe...

[rloaderro]

thanks for the masala tip.

the curry i'm thinking of is golden color - with red hi-lights - and rich/creamy texture. it is usually a very spicy!

i think. it's been years...

[sumtinsumtin]

is it served with roti (bread) and has pakora in it (fried dumplings with green onions and cilantro) ? if it is im eating it right now, mwhahahahahaha. my mother caters so if thats the stuff you like i can ask her for the recipie. its golden orange and has red "highlights" and is the consistancy of yogurt.

let me know and ill fill you in,

later

[sanjay]

Originally posted by sumtinsumtin
is it served with roti (bread) and has pakora in it (fried dumplings with green onions and cilantro) ? if it is im eating it right now, mwhahahahahaha. my mother caters so if thats the stuff you like i can ask her for the recipie. its golden orange and has red "highlights" and is the consistancy of yogurt.

let me know and ill fill you in,

later

i'll take a recipe...sounds yummy.

[captain beeheart]

Do you get Patak's product in the US? Their curry/masala pastes are the bomb. And their lime pickle is possibly my favourite chutney ever.

[sanjay]

yes we get their stuff. i only buy the pickles though...masala i like to make.

[Jack]

Do you get Roti Canai in the US?

Because that's a brilliant accompaniment to Curry.

[sanjay]

roti canai is the malay adaptation of a standard 'paratha'...the major difference is that Malays and Thais like their roti to be sweeter so you often have sugar or condensed milk added. many restaurants serve parathas in the U.S.

[rloaderro]

Originally posted by sumtinsumtin
let me know and ill fill you in

yeah - drop some curry on us!

[Jack]

Originally posted by sanjay
roti canai is the malay adaptation of a standard 'paratha'...the major difference is that Malays and Thais like their roti to be sweeter so you often have sugar or condensed milk added. many restaurants serve parathas in the U.S.

Wow, I never knew....

And your final question:

Quibla Cola or Coca Cola?

[sanjay]

thums up...which was bought by coca cola...so coca cola

http://www2.coca-cola.com/brands/brands_thumsup.html

[Jack]

That Thums Up actually sounds good, with it's masculine attitude, that separates the men from the boys.



Okay, I'll admit, I have a final question;

in terms of curry,

what are the advantages of the Hindu push-up compared to the Western push-up?

[sanjay]

i only know push-up excercises and bras...not curry :(

[Jack]

Okay, well....

Do you think that curry has an effect on breast size?

[sanjay]

Originally posted by Jack
Okay, well....

Do you think that curry has an effect on breast size?

Indian, Malay and Thai women eat curry and have the nicest bewbs...but filipinas do too and they don't eat curry.

So no.

[Jack]

See, I'd have to disagree, my extensive research tells me that Chinese boobs are nicer than Malay boobs, but that might just be personal taste, and the Chinese do eat curry.

Not Indian curry, but curry nonetheless.

[sanjay]

Originally posted by Jack
See, I'd have to disagree, my extensive research tells me that Chinese boobs are nicer than Malay boobs, but that might just be personal taste, and the Chinese do eat curry.

Not Indian curry, but curry nonetheless.

but russian chicks don't...nor do latin chicks...
(and most hot malay girls are chinese....as are thai...and vietnamese)

OMG i need a china doll!

[angoraphobia]

since were on the topic of indian curry recipes....does anyone know of a good samosa recipe? and is it possible to get the mint and mango chutney at an indian market, and what brand is a good one?

[Jack]

Originally posted by sanjay


but russian chicks don't...nor do latin chicks...
(and most hot malay girls are chinese....as are thai...and vietnamese)

OMG i need a china doll!

Aaaaah, well, you see, you say "Malay" which means "of the Malay race" when I think you meant "Malaysian" meaning "holding citizenship of Malaysia"

there's a big difference.

[sanjay]

Originally posted by angoraphobia
since were on the topic of indian curry recipes....does anyone know of a good samosa recipe? and is it possible to get the mint and mango chutney at an indian market, and what brand is a good one?

okay...jack and i will take a break from talking about spicy chicks...

this looks good for a non-veg samosa

http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/sanjiv/Samosas.html

as for mint chutney, find a small indian fast food joint and just ask them to sell you chutney. for the mango i would look for Pathak's as a decent brand.

my wife and i usually just buy samosas because they are cheap and yummy in SoCal.

[Jack]

Do we have to? I was just about to share a recipe!

But I really don't know much about cooking Indian food.

Mostly because I prefer Pakistani food.

And also because when I eat Pakistani food, I buy it instead of making it.

Or end up at someone's house at a lunchtime-ish-time, and you know what some people are like about eating.


So can we get back to discussing spicy chicks yet? I like mine spicy!

[sanjay]

http://hime15.pinky.ne.jp/illust/syoujyo/curry_girl.gif

[Jack]

http://www.michipro.net/www/profile/data/curry001_e.jpg

He's Hot!
He's Spicy!
He Taste Great!

CULLY MAN!

[angoraphobia]

Originally posted by sanjay


okay...jack and i will take a break from talking about spicy chicks...

this looks good for a non-veg samosa

http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/sanjiv/Samosas.html

as for mint chutney, find a small indian fast food joint and just ask them to sell you chutney. for the mango i would look for Pathak's as a decent brand.

my wife and i usually just buy samosas because they are cheap and yummy in SoCal.

thanks for taking a break from the girl talk for a sec to offer some help.....carry on.....

[Jack]

So, would anyone else agree that it would be impossible to imagine life with a girl who didn't like to eat curry?

I mean, it'd be, like, impossible!

[sanjay]

Originally posted by angoraphobia


thanks for taking a break from the girl talk for a sec to offer some help.....carry on.....

we were discussing food :rolleyes:

[angoraphobia]

LIES!

[Jack]

We were discussing food.

HONEST!

[angoraphobia]

im just joshin with you, you dorks!

[rloaderro]

Originally posted by Jack
So, would anyone else agree that it would be impossible to imagine life with a girl who didn't like to eat curry?

i made thai curry for my girl and she wouldn't touch it. i was all like "cool, more for me"

so... no.

[sumtinsumtin]

i will type this recipie that will make you lose your minds. this is the greatest curry ever. takes some patience but worth it

[misosoupandrice]

Originally posted by rloaderro


i made thai curry for my girl and she wouldn't touch it. i was all like "cool, more for me"

so... no.

None of my last four long term girlfriends have been down with curry, what the hell? That means for the last 4 years no females will go with me to curry joints. At least 3 of my 4 best friends love curry so they are always up for it.

And yes, sometimes it is good. My sister doesn't like it, so whenever I go home and my mom makes it, all I can eat :D

[sumtinsumtin]

you will need

1 laddle of basan flour
32 oz yougurt x2
32 oz of water
and other stuff down below.
---------------------------------------------
the curry or kur-i (this is not traditional indian curry but a pakistani dish with the same name)

take your 2 store bought 32 oz cups of yogurt and blend them in a blender with 32 oz of water,
little by little this will make a lot of wet yogurt.
so this is how you begin.

get a big pot and turn the stove on high
add
1 laddle vegetable oil and chop
1/4 big onion-sliced (not too much, just for flavor)
1 clove garlic, chopped
1 laddle of basan gram flour
2 tspns salt
2 tspns red hot pepper
32 oz of water and stir

once it gets goin, start to move it around vigorously,
now add the yogurt mix and stir some more on high heat till boil.
keep moving it around every once in a while, if you dont the basan flour will seperate and
cook on its own. the color is a hot orange with a creamy orange froth.
once it gets to boil put it on low heat and move to the pakora mix.
it will be cookin on low for about 1 hour - 45 minutes
just keep an eye on it.




for the pakora (little fried things that are awesome, they go in the curry (soup)after its done and make it crunchy.

1 small onion
2 green hot pepper (chilis) chopped
1 fist full of dunia (coriander)-not parsley but looks the same
1 tspn red chili powder
1 tspn salt
2 cups basan gram flour
----- add a little water in the mix bit by bit to mix it, not to wet or dry, the consistancy of wet paint
*** if you have em***
1 tspn pommegranite seeds.

------------- refrigerate the mix before cooking---------------



these are deep fried, so get out a pan and put some vegetable oil in it, and heat it up to boil
next, take your pakora mix out of the fridge, so it should be kinda cold.

take a spoon full and drop it in, they will fry golden brown, and float up, flip them over once they
start taking on a little orange tone, then poke a hole in em so the oil can get in and flip again.
in an average pan you can fit about 7 or 8 at a time, pretty standard frying proceedure.

once its all done turn the burner off on your stove so that the curry is all done, make sure you kept stirring it.

[tangent23]

^sounds good.
is the 'red hot peppers' peppercorns or chilli?

basan gram flour can be found in an indian grocery?

i made chana [chickpea] masala last night, i'm beginning to get the spiciness right..

[sumtinsumtin]

chunay (plural i think) are awesome!

the red spice is chilli and the basan is standard at any indian store.

im gonna post pictures next time i make some :D
like a how to!

Recipes

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Recipes


Café Flora Wild Mushroom Curry with Thai Red Curry Paste


Serves 4


Since lobster mushrooms have a unique “fishy” scent and flavor when cooked, they inspired the development of a Thai curry dish. Unfortunately, these mushrooms are available sporadically, but any other “meaty” mushroom will do, such as shiitake. This curry can incorporate anything you want such as cooked baby potatoes or tofu. It is great ladled in deep bowls over a heap of thin rice noodles or Jasmine rice.


1 14-ounce can coconut milk*
1 teaspoon Café Flora Thai red curry paste (1 tsp. for mild, 1 _ tsp. medium, 2 tsp. hot)
3 tablespoons tamari or soy sauce
1/8 teaspoon turmeric
2 teaspoons tamarind concentrate
1 tablespoon vegetable oil
2 medium yellow onion, peeled and thinly sliced
4 large carrots, peeled, cut at an angle, thinly
2 pounds mushrooms (shiitake, crimini, chanterelle, lobster, portabella, or combination of all) note: remove stems from shiitake or portabella
2 large red bell peppers, seeds removed, cut in strips
8 ounces cooked rice noodles or Jasmine rice, to serve
lime wedges, cilantro, and Thai basil, to garnish


Whisk together the coconut milk with the curry paste, tamari, turmeric, and tamarind.


Heat the oil in a wok or large non-stick skillet until very hot. Add the onions and toss lightly over high heat for 2 minutes. Add the carrots and stir constantly for another minute. Add the mushrooms and peppers and cook stirring constantly for another minute. If vegetables start to stick, add a small amount of water or vegetable broth. Add the coconut milk mixture to the vegetables and bring to a boil. Lower heat, stir gently and allow to simmer for a few more minutes.


Serve over rice or noodles. Garnish with lime wedges, cilantro and Thai basil.


Café Flora Thai Red Curry Paste
Makes 1 cup
2 tablespoons coriander seed
1 tablespoon toasted cumin seed
1/4 cup red pepper flakes, crushed
1 tablespoon hijiki seaweed
2 tablespoon hot water
2 tablespoon fresh ginger
1 stalk lemongrass
2 tablespoons lime juice or 3 lime leaves (usually available at Asian markets, frozen)
1/2 cup shallots
1/4 cup garlic


Grind the coriander, cumin, and red pepper flakes in batches using a spice grinder. Grind the hijiki in the spice grinder. Cover the seaweed with hot water and set aside. Peel and chop ginger, garlic, and shallot. If you are using lime leaves, chop them as well. Cut the bottom stems off the lemon grass, slice very thinly at an angle from the bottom up the stalk until you get to the green part where the stem gets hollow. Chop the lemongrass slice as finely as possible. Put all the ingredients in a food processor and process by first pulsing until you have the mixture going, then turn the process on fully, drizzling in some oil to keep the mixture moving. Process until you have a smooth paste.


Store in the fridge or freezer.


*For a lower fat version, replace half of the coconut milk with plain soymilk.


Per serving: 477 calories; 14 g protein; 47 g carbohydrate; 32 g fat; 8 g fiber; 62 mg calcium; 826 mg sodium; calories from protein: 8%; calories from carbohydrates: 36%; calories from fats: 56%

[stinky]

Man I just used the Trader Joe's masal simmer sauce. ugh. I can't believed I use to like this stuff. Homemade is where its at.

[Trekie]

I'll put curry in just about anything. :rolleyes:

[megalomaniac]

i have no idea wuts in it, but a vietnamese restaurant that a goto makes fantastic curry. the place is in toronto, and its called pho 88

[herrokitty]

tic tic tic.
two hours now. I should have cooked the chicken seperately.
I'll post the recipe if it comes out okay.

[650lex]

Originally posted by stinky
Man I just used the Trader Joe's masal simmer sauce. ugh. I can't believed I use to like this stuff. Homemade is where its at.


i feel you on that

i do miss the homeade curries/raitas
my ex's mom would make for Sunday night dinners....