curry recipes

[yellowbastard]

anyone know any good recipes for curry?
(As in japanese curry rice)
without using a box mix!

[fmstlr]

Anyone from India here lurking around? I like Indian curry much better than the Thai, Japanese, Malay or Indonesian versions.

If there's any Indian out there who could cook, I need some tips on making Rasmalie.

[Ryan]

just had some curry chicken over rice for dinner..good shtuff man

[kamenriderv3]

I'll try to get a curry recipe from my Indian friend who I haven't talked to in awhile. You probably have to get the ingredients from a specialty store or a well stocked health food store.

[tangent23]

i've been trying out some prepackaged spice mixes from the indian grocer..

tried a new chana [chickpea] mix, followed the recipe and added stuf of my own, but f^k me it HOTT!!

anybody have any tips on how to de-hotify what i have left over, without making it too watery?

tasty but burns like hell..

[sumtinsumtin]

i think i may have posted this one before i a nother thread but here it is, very tasty!




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.

tried this paste made by, i think, Lobo.

lobo is the only english word on the package.

really, really, good. but my ass blew up.

:eek:

gonna try two scoops next time instead of four.

[Sukebe]

http://www.ikoreaplaza.com/ikp/assets/product_images/KPSM08CR006.jpg

[randall fairbrook]

http://www.toothpastefordinner.com/122704/techno-music-for-the-sarcastic.gif

[archonemis]

Originally posted by tangent23
i've been trying out some prepackaged spice mixes from the indian grocer..

tried a new chana [chickpea] mix, followed the recipe and added stuf of my own, but f^k me it HOTT!!

anybody have any tips on how to de-hotify what i have left over, without making it too watery?

tasty but burns like hell..

Pureed tomatoes is the Indian way to add thickness. It'll also dilute the sauce. Also use about a tablespoon and a half of unflavored yogurt as you're finishing the meat, but no more because then it'll become too milky. The yogurt will keep the meat fatty. Caramelized onions and liberal use of salt will make it tastier. Without the salt the taste is too thin and then you might mistake spice for taste. Salt it, son.

yellowbastard> cumin, garlic and ginger.

[randall fairbrook]

oh wow look, it's arch, thought you had died.

[tangent23]

hi arch!

thx for the tips ;)