curry chronicles

i like these food-type specific threads!

best new thread title

Looking forward to 'pudding ponderings'.
Also I think I'll be having curry tomorrow evening.

my friend gave me two bags, one of 'curry powder' and one of turmeric, I'm not sure how to use either of them

i'm about to write up a report on my fake vietnamese curry experiment

this was a great success and one way for dayo to use up his new bags.

i was thinking about this because i like always order curry at a vietnamese restaurant near me and i want to die every time because it's so good. then i saw the video for this recipe on the nyt website and on one hand i thought, "i could eat that" and on the other hand i thought, "this guy is totally phoning it in, that is so bland-looking." so i cruised through some recipes on the internet and looked at what vegetables i had and did this:

slice and dry-fry one pound of tofu*

start making rice

dice one onion
mince 2 garlic cloves and a 2-inch piece of ginger

cut up the following**:
1 sweet potato
1 zucchini
2 small carrots

you will also need:
1/2-3/4 cup frozen peas
one can of coconut milk
curry powder. i used this http://vietwah.com/Joomla/components/com_virtuemart/shop_image/product/fab54182fc7c87449f726b0e7cb3bec9.jpg
fenugreek
cayenne pepper
soy sauce
fish sauce
brown sugar

heat oil on medium-high heat and drop the onion, garlic, and ginger in. cook until the onion is brown. add *a lot* of curry powder. i started with like 3 tablespoons but i added about 2 more. note, however, my curry powder expired in 2010. do what you feel, but you do need a lot. stir it around for about 10 seconds to toast it. then dump in the cut-up vegetables, coconut milk, and about a cup of water. i also put some fenugreek in. let this simmer until the sweet potatoes are tender.

then add a few drops of fish sauce, a tablespoon of soy sauce, a teaspoon of brown sugar, the tofu, and the peas. add cayenne pepper to taste. mix until its even and cook for a few more minutes, until the peas are thawed and the tofu is heated through. it's done!

*tofu could be fried, baked, or uncooked. dry frying makes it chewy.
**broccoli, potatoes, bell peppers, or green beans would be good?

do i have any idea if this is how it's really made? NO! also most recipes seem to call for lemongrass, which i did not have.

something i need to think about is how i had this curry powder since 2008 and did not use it up. if i'm not going to make my own curry powder every time i need to do more stuff like this to use it fast. another great recipe that uses loads of curry powder is this sri lankan chicken curry. i poach and shred the chicken first instead of using it raw.

Do you know what is a perplexing riddle to me? Of the two House brand Japanese curry roux boxes, JAVA curry weighs 7.8 ozs, and VERMONT curry weighs 8.8 oz. WHY?

I like the idea of these two Japanese curries being named after places in New England and Indonesia for no perceptible reason (VERMONT curry emphasizes apples) ––– it is the unexplained 1 oz weight difference that baffles me.

check ingredients for heavy metals ^_^

I like using mixed "curry powders" when theyre decent Indian brand ones... have to be careful tho, I got some from an actual Indian grocer recently that is meant specifically for a chickpea dish, (it had some unusual things in it like dried mango powder) and OH BY CHRIST IT WAS HOT.

I found one that was labelled "curry mix special" and it has bits of dried curry leaf and bay leaf and whole peppercorns and things all mixed up in it. Very delish. Need to find more.

DUMPLINGS!! diary

trayce was that chaat masala? i keep trying to find that

Yeah I think so! Christ, it was deadly spicy. I'll see if I can work out what brand it was, it came ina little box.

I have 3/4 of those ingredients harbl I will try to make some next time!

mmm curry is the bom. i find when doing curry it is nice to have whole spices on hand for the preparation and make yr own blend for powder or paste. i always some red curry paste i keep frozen in the freezer that is easy enough to make: 1 red onion, some red chiles, a bunch of garlic, cilantro, ginger, lemongrass, soy and fish sauce is the wet side and the dry is coriander, cardamom, and a bit of cumin which you have to grind up after toasting in a dry pan. then blitz it all together to make a paste. this is then used to make a sauce with coconut milk and peanut butter. it's kinda thai tasting tho.

i guess that's kinda the fun of curry as there are many cultures doing their takes on it

i am making an "authentic british east indian adaptation of 'curry'" from my cookbook now

plz to explain authentic british east indian curry, i can't tell what adjectives are modifying what there

haha i didn't know either, that's just what it said. it's just easy chicken curry with onions, ginger, garlic, curry powder, small amt of coconut milk and chopped tomato. i just put some tomatoes in the food processor. it was good! more like a weeknight thing, not fancy. just british.

i got asafetida today, very stinky stuff

i used it in yellow split pea thing and i will use again. just need to find a suitable container to avoid contaminating the rest of the kitchen with its stink.

I like these with the clasp tops

http://www.villagekitchen.com/images_products/bormioli_rocco_fido_glass_canning_183lar.jpg

good for coffee too! and ikea sells cheap ones for a few dollars.

yeah i have a plastic one i used to use for coffee i can throw it into. i need a way to store all of these big bags of stuff i get at the indian store! like cumin seeds, mustard seeds, etc. there should be a box with compartments that close individually and are safe from bugs but i don't think one i want has been invented yet. i don't want all separate containers. my kitchen is all a-clutter.

I find that plastic bags are really bad at keeping smells in, I like glass

now that i think of it that might be the best container i'd be able to find. i keep getting these large bags of whole spices for like 2.99 and can't bear spending twice that on a tiny amount at the grocery store so i have to find some solution to this storage problem. i could just store them in a plastic box for now. when i have my dream house i will have more shelf space.

http://www.flavoursandspices.co.uk/image/cache/data/flavourspics/spice_tin_spices-500x500.jpg

My favorite

http://www.giantunion.com/image/product/1200195_72dpi_Spice_SunBrand_CurryPowder_Madras_12x16oz.jpg

i like the round box idea but i don't think the contents would fit sadly. i think i need 16 oz jars or bigger.
i shouldn't say i don't have enough shelf space because my apt came with these shelves made of cinder blocks and 2x8s but they are full of ingredients already. i'll measure how much of a 32 oz jar the stuff takes up and order some of those sealed jars maybe.

sounds like you need some kind of spice rack!

http://i.imgur.com/bNbJV.png

http://i.imgur.com/XIakt.jpg

My sister made a napkin holder in 7th grad shop class that my parents still use that looks pretty much like that. It has "C+" written on the bottom.

i like the leek and tomato accent to that spice rack

mmmm, now I want curry.
fun wall-mounted spice rack option - $7 metal board from IKEA and magnet-backed containers from dollar store, I pour out a bit from the big bags of spices and store the leftover bags in the cupboard in a tupperware container to keep it fresh-ish

https://fbcdn-sphotos-a.akamaihd.net/photos-ak-ash1/v197/224/57/516053577/n516053577_397272_6285.jpg

no leek accent for me :(

i'll probably try ikea within the next month or so
i'm doing one with chicken, spinach, garam masala, almonds, raisins. curry craze!

I must take a photo of my "spice rack" when I get home, which consists of an extra large Decor plastic tub, stuffed to the brim with bottles and packets of various spices and herbs, in a big messy jumble :(

i think i am on my 4th different chicken curry in this book, they have all been successful. this one uses pieces of a whole chicken which i think is a big pain. i bought one already cut up. i don't have the right kind of knife; last time i tried to separate a chicken it took so long. then i watched jacques pepin and julia child doing it on tv and i realized i am just inept.

I started buying whole chickens years ago and slowly got better at cutting them up. I actually time it now and it takes me less than two minutes to do it. Once you figure out the joint structure it gets much easier.

That said I never make curries (or any braised / simmered dishes) from whole ones because I inevitably end up overcooking the white meat. Feel like I'm doing something wrong somewhere.

yeah i'm not sure how this will turn out with the varying sizes of chicken pieces. i could have bought a bunch of thighs or drumsticks. the marinade smells so great though. it's yogurt, ginger, garlic, serrano chiles (5 of them!), ground up whole spices, and cilantro. i'm looking for a cauliflower + frozen peas recipe. i am turning into a curry master.

I had some japanese curry today at a japanese restaurant - I need to find some of those japanese curry cubes

i tried to make a beetroot curry this week and it tasted really good but i guess i didn't cut the beetroot up small enough, because after cooking it for like an hour it still wasn't tender. so i ate a delicious curry of undercooked beetroot. i'll try again when i've got the energy to cut beetroot up really small or when i buy some ready-cooked beetroot.

the chicken worked pretty well. we ate a drumstick and a thigh each so there are still breasts in the fridge (sounds weird), but i cut into them to test doneness and they looked good. but i don't see any reason next time not to just buy drumsticks rather than a whole chicken. the marinade was perfect. hot enough to make my nose run but i like it that way. if anyone is wondering this was yogurt-almond chicken with a spinach sauce from 660 curries.

i also made something like "cayenne-spiked cauliflower," which was predictably pretty hot and very good.

OK so I wanna make a vege korma for dinner. It seems the proper recipe involves creamed cashewnuts, which really, isnt gonna happen - tho I do have a half bag of mixed raw nuts I could use I spose.

But I have green beans, carrots, eggplat, zukes, etc and a can of tomatoes, curry spices and some powdered coconut cream... is there anything special that makes it a korma?

you have probably already cooked dinner (idk what time it is there) but i want to make vegetable korma now too! i just went grocery shopping and got what i needed. i was gonna say i thought it meant cooked in cream/yogurt but wikipedia just said braised in liquid. it's not in my cookbook so i'm gonna try some internet recipes. i got half and half, canned tomatoes, slivered almonds, and i have plain yogurt and various vegetables to use. i was looking at some paneer in whole foods but it was pricey. i might go to the indian store. don't really need it though, it'll have more than enough fatty dairy.

You can make paneer pretty easily if you have time.

yeah i've made it before and found it to be a huge pain. i also have a very small kitchen so i want to keep the number of steps to a minimum.

harbl! Now I want curry!

I have small amts of red and yellow lentils in my freezer that I used like 4 years ago for a soup that it turned out I didn't like. I need something else to do w them.

daal, maybe spinach&mushroom w/ some mustard seeds & served w/ raita?

Threw out a whole, unopened packet of amchur powder last night bc full of MOTHS. THE WASTE.

i have looked for amchur powder at three different Indian grocery stores and haven't found shit, so I bought the pomegranate powder and am about to make another large batch of chana masala because i have a 4 lb bag of dried garbanzos that aren't going to cook themselves

That seems weird that three places would not have had it. In demand!

I don't really know what sort of packaging I am looking for and I haven't asked for help either -- nor did I google to see what packages look like.

wait i just googled -- it's the same as asofoetida powder?!!?!?

no not the same thing, right?!
i am confused
even after googling i don't think i have seen amchur powder in the stores i have shopped in and they are for sure the sort of places that would have such a thing.

it is NOT lol

it has a very unassuming appearance and should come in a bag. every indian store should have it. i can mail some to you?!?

i'm going to make chana masala tonight too. maybe a naan.

i'm probably just looking in the wrong place -- i should have googled to see what it looks like after i failed to find it the first time but here i am!

wrong place in the store i mean

when i bought it in an indian store in london it was actually just labeled mango powder instead. You should ask at the counter, they might have it in a weird bulk bag.

i found amchur powder last weekend hanging out near asafoetida and other spice type things. i had never tasted it before—pretty cool stuff!

after hearing about the moth incident i'd advise against buying bulk. could mess up your whole pantry. = unasked-for $.02
xpost

i think bulk means by the pound in this context

i was just thinking it not being packed in a commercial container. I've never had pantry moths. Is this a common thing?

i had them once about 10 years ago because they got into a bag of pumpkin seeds. then i realized they were elsewhere. a lot of vacuuming up moths and throwing out food.

reporting back about the anardana: tasty but i should look for the powdered form. these are the actual seeds and they were not grindable with mortar and pestle.

Huh, the stuff I found was already powdered/pulverized.

yeah, i forgot to check when i was at the indian store and saw this at the chinese store (indian brand) and grabbed it not thinking too hard about it. i'm sure the indian store has the powdered form.

this look intersting, will try soon https://cooking.nytimes.com/recipes/1017746-meera-sodhas-chicken-curry
my mistake reading the comments but idiots are arguing about how "authentic" it is. i will paste in case ppl get paywalled (i don't pay & don't understand why the recipes sometimes work for me and sometimes don't).

INGREDIENTS
2 tablespoons unsalted butter or ghee
1 tablespoon neutral oil, like canola
1 teaspoon cumin seeds
2 cinnamon sticks, approximately 2 inches long
2 large white or yellow onions, peeled and finely chopped
1 2 1/2-inch piece of ginger, peeled and grated or minced
6 cloves of garlic, peeled and crushed
2 green cayenne or jalapeño peppers, stemmed, seeded and cut into half-moons
Kosher salt, to taste
¾ cup plus 2 tablespoons puréed tomatoes
2 tablespoons tomato paste
1 ½ teaspoons ground cumin
½ teaspoon ground turmeric
3 tablespoons whole-milk yogurt, plus 1 cup to serve with the meal
1 ¾ to 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
3 tablespoons slivered almonds
1 teaspoon garam masala
Pinch ground cayenne pepper, or to taste.

PREPARATION
Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks. Cook for a minute or two, stirring often, to intensify their flavors, then add the onions. Cook, stirring occasionally, until they are golden, approximately 15 to 20 minutes.
Meanwhile, put the ginger, garlic and peppers into a mortar and pestle with a pinch of salt, and smash them together into a coarse paste. (You can also do this on a cutting board, with a knife.)
Add the paste to the onions, and cook for 2 minutes or so, then pour in the tomatoes, and stir. Allow to cook for an additional 2 to 3 minutes, then add the tomato paste, ground cumin, ground turmeric and another pinch of salt, and stir to combine.
Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce. It may be quite thick. When it begins to bubble, add the chicken. Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through. Add the almonds and the garam masala, along with a pinch of cayenne, and cook for 5 minutes more or so. Serve with basmati rice or naan, and the additional yogurt.

i am missing BIR-style indian food a lot, so i've become a big fan of this guy http://www.youtube.com/channel/UC95tDLezE8WD3p3tBRBVjfw

true BIR-style because everything he makes starts with the same gravy, which he keeps in the freezer

https://www.youtube.com/watch?v=xbW2NyoXVts

i would like to can a curry base like that. there aren't any recipes in the standard tested canning sources so i need to convert a spaghetti sauce recipe or something.

cute channel lol. he'd benefit from a pressure cooker for this task imo!

meera sodha is fantastic, her books are wonderful and in constant use in this house

mr veg accidentally bought an 8 pack of canned chickpeas (instead of black beans)

so i’ve been exploring “660 Curries” chickpea curries chapter & picking ones to try.

this week will be chickpeas in coconut sauce

AND, most excitingly, finally acquired fresh curry leaves at an asian market today for the first time ever — have never been able to find them so v excited to up my curry game now

i love 660 curries. iirc the chana masala recipe was a bit complicated? i may not rc though. but there are a lot of good, simple ones out in the universe. and curry leaves are awesome!

harbl do u know this blog?

https://myheartbeets.com/recipe-index/#all

got instant pot recently and was thinking of trying a chana tn

i found that blog when i was looking for IP recipes!

i have this one bookmarked which means i probably cooked it tho it would have been in the blurry early pandemic days and i can't say i remember it. https://myheartbeets.com/instant-pot-green-chicken-curry-hariyali-chicken/

i think i had curry with curry leaves for the first time, like, last winter? revelatory

xxxxp: re: chickpeas, i made the confit tandoori chickpeas seen here the other night - https://www.theguardian.com/food/2020/jul/11/yotam-ottolenghi-chickpea-recipes-confit-tandoori-polenta-chips-parmesan-braise - and they were so so good, and so so easy. just throw everything in the pot and chuck it in the oven. like, don't even fry anything beforehand. big recommend.

oh that recipe looks good

otm that look awesome

let me take this opportunity to say that terminators of endearment makes me smile every single time i see it

I love fresh curry leaves but sometimes they are hard to find--they do freeze well so stock up when you can!

i got a huge bunch for like 3 bucks! i am keeping a few stalks fresh in the fridge for now & then stripped the rest of the leaves & put in the freezer

xxpost lol thx cad!

yes vg i like that blog, just made lentil and spinach dal from it. and i found my chana masala post upthread:

chana masala, i questioned the 660 curries recipe because it had raw onions added at the end. i don't mind the act of eating raw onions but i don't like the aftermath. no thanks. so i went to the old standby smitten kitchen (a madhur jaffrey copy). it has 1 tablespoon of amchur and lemon juice but i need more sweet/sourness. some recipes have anardana, dried pomegranate seeds. i will get the anardana, soon.

― forensic plumber (harbl), Wednesday, February 26, 2020 6:21 PM (ten months ago)

the chickpeas w coconut sauce was very very delicious and so quick to make! delicious way to use up canned chickpeas

am going to do up a vindaloo this week bc i havent had one in so long (like decades)

curries are the best! also i kinda love not having to chop a ton of veg or buy a ton of ingredients. once you have your spice situation set up, its a fkn breeze i love ir

omg i am so on the curry train

i made a tomato biryani tonight that wasn’t even with exact ingredients bc i couldnt be arsed but turned out amaaazimg anyway AND a chicken & spinach & garam masala curry w almonds & raisins and my third eye is completely open omg

have made the chicken spinach raisin almond one, there is a recipe in 660 curries. very good.

that’s the one i made! :D

:)

i was thinking i might try to cook all 660 curries, with no deadline. if i tried to do it in like a year i'd be curried out.

i’m working my way through the majority of his chapter on chicken curries, in no particular order

its amazing how many of these you can make if you remember to stock up on almonds, spinach & yogurt!

Love Babish, loved Cardoz (RIP)
https://www.youtube.com/watch?v=LuXyLBeQ8-w

oh, i watched his previous episodes (i believe these were with babish, there was a bread one?). i remembered he had died, didn't know from covid. RIP.

yes, the bread one was, they just said

"one of my hated ingredients is curry powder" YES

He's definitely done one with Babish before - I think it *was breads, there's a reference in this one to the curries being suitable to be eaten with sides other than bread. Always love a good makhani recipe, though making that would definitely leave me very conscious of how unhealthy it is!

xp