****The Everything Curry Thread****

[sugarmamma]

Pretty Sure I'm mostly relying on Sally and Jacqui here

I make the old stand by's but I would love some more authentic or at least unauthentically awesome regional recipes.

I love to eat (and sometimes cook)

Rogan Josh

Lamb Korma

Saag Paneer or Aloo

Curried goat

chicken curry

Aloo Gobi

Murg Makhani (butter chicken)

Curried Lentils

Raita

Chapati

Dosa



Just about anything (but fish )

Anyone have any pub style or home style "can't miss" recipes for me to try out? Or is anyone interested in some of the recipes that I already use in my rotation?

PS this is a CURRY thread, not a CURRI thread ~ one is spicy and one is sassy but they both have the potential to give me indigestion

[Harrysmum]

Mmmmmm....Curry!

Here's a really tasty Vegi one - Vegetable Kashmiri....It's a 'slow cooker' one -

Ingredients:

2 tsp cumin seeds
8 black peppercorns
2 green cardamom pods, seeds only
2" cinnamon stick
Half tsp grated nutmeg
3 tbsp vegetable oil
1 fresh green chilli, seeded and chopped
1" piece of fresh root ginger, grated
1 tsp chilli powder
Half tsp salt
2 large potatoes, cut into 1" chunks
8ozs cauliflower florets
1 and two thirds cups boiling vegetable stock
Two thirds of a cup Greek (strained plain) yogurt
8 ozs okra, thickly sliced
Toasted flaked (sliced) almonds and sprigs of fresh coriander (cilantro!!!! ) to garnish

1. Put the cumin seeds, peppercorns, cardamom seeds, cinnamon stick and nutmeg in a mortar or spice grinder - grind to a fine powder.

2. Heat the oil in a frying pan, add the chilli and ginger and fry for 2 minutes, stirring all the time. Add the chilli powder, salt and ground spice mixture, and fry gently for 2-3 minutes, stirring constantly to prevent the spices from sticking to the pan.

3. Transfer the mixture to the cooking pot, and stir in the potatoes and cauliflower. Pour in the stock, cover with the lid, and cook on High for 2 hours.

4. In a bowl, stir a few spoonfuls of the hot stock into the yogurt, then pour over the vegetable mixture, and stir until thoroughly combined.

5. Add the okra to the pot, stir, cover and cook for a further 2 hours, until the vegetables are very tender.

6. Spoon into a warmed serving dish and sprinkle with LOADS of toasted almonds, and a few cilantro sprigs!


Note: Any combination of vegetables can be used, and it could probably be made with chicken - but I haven't tried that yet, sorry!!! x

[sugarmamma]

Originally Posted by Harrysmum

Mmmmmm....Curry!

Here's a really tasty Vegi one - Vegetable Kashmiri....It's a 'slow cooker' one -

Ingredients:

2 tsp cumin seeds
8 black peppercorns
2 green cardamom pods, seeds only
2" cinnamon stick
Half tsp grated nutmeg
3 tbsp vegetable oil
1 fresh green chilli, seeded and chopped
1" piece of fresh root ginger, grated
1 tsp chilli powder
Half tsp salt
2 large potatoes, cut into 1" chunks
8ozs cauliflower florets
1 and two thirds cups boiling vegetable stock
Two thirds of a cup Greek (strained plain) yogurt
8 ozs okra, thickly sliced
Toasted flaked (sliced) almonds and sprigs of fresh coriander (cilantro!!!! ) to garnish

1. Put the cumin seeds, peppercorns, cardamom seeds, cinnamon stick and nutmeg in a mortar or spice grinder - grind to a fine powder.

2. Heat the oil in a frying pan, add the chilli and ginger and fry for 2 minutes, stirring all the time. Add the chilli powder, salt and ground spice mixture, and fry gently for 2-3 minutes, stirring constantly to prevent the spices from sticking to the pan.

3. Transfer the mixture to the cooking pot, and stir in the potatoes and cauliflower. Pour in the stock, cover with the lid, and cook on High for 2 hours.

4. In a bowl, stir a few spoonfuls of the hot stock into the yogurt, then pour over the vegetable mixture, and stir until thoroughly combined.

5. Add the okra to the pot, stir, cover and cook for a further 2 hours, until the vegetables are very tender.

6. Spoon into a warmed serving dish and sprinkle with LOADS of toasted almonds, and a few cilantro sprigs!


Note: Any combination of vegetables can be used, and it could probably be made with chicken - but I haven't tried that yet, sorry!!! x

Sounds yummy!! Do you ever add curry leaves? What about black mustard seeds? (see, I just can't help but to embellish )

[Harrysmum]

No, I haven't - but you could of course....I've only made this a few times - it's really tasty as it is, but think I'll probably add some 'browned' skinless/boneless chicken thighs next time

How do you make your Korma? Yum yum! But chicken - not Dolly! x

[sugarmamma]

Originally Posted by Harrysmum

No, I haven't - but you could of course....I've only made this a few times - it's really tasty as it is, but think I'll probably add some 'browned' skinless/boneless chicken thighs next time

How do you make your Korma? Yum yum! But chicken - not Dolly! x

Yeah, I prefer some meat in my curry (Dolly is my favorite..... )


1.kg Chicken breast or mini breast fillets
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp ghee or veg. oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut
salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon

Instructions:

1. Cut the chicken breasts into bite sized chunks
2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.
4. Heat the ghee/oil in a pan.
5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.
8. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
10. Remove from heat, add lemon juice and salt to taste. Mix well.

boil some basmati rice with a cinnamon stick and saffron, drain and serve.

[Harrysmum]

Thanks Lisa!

What do you all think of Jamie Oliver over there - is he popular?

[sugarmamma]

Originally Posted by Harrysmum

Thanks Lisa!

What do you all think of Jamie Oliver over there - is he popular?

I don't know of anyone but me who even knows who he is

[capt_noonie]

What do you think about Thai curries? More coconut milk, and not as heavy on the spices, but a lot of heavy on the spicy LOL. The old standby is beef panang. I have never made it, only had it at restaurants.

Japanese curries are very easily made from the box. There are so many brands, but I don't think you would like it. A lot more sweet, and Japanese curry came by way of India, then to the US, then back over to Japan, so it def doesn't have that "curry" taste. It's more like a sauce or gravy.

Sometimes if I make it at home, I will buy a box of Jap curry and mix in a can of coconut milk and add in my stuff, potatoes, carrots, mushrooms, peppers, chicken, etc. Half Thai, half Jap style. LOL

[msyorktown]

Do you know how to make curried goat? If so I'm impressed because it isn't easy at all, and unless you have a pressure cooker, its all day cooking.
As for the east indian curries, sorry you can't ask me that...LOL! I'm a WEST INDIAN cook, you know they are not the same...fiance took me to an East Indian restaurant, curiosity got the better of me and I ordered the curried goat...BIG MISTAKE! Not trying to offend anyone at all, but it wasn't even close. He of course ate his and mine. His words.."never take a west indian woman to an east indian restaurant" He knew this so I was the experiment, or he wanted to eat twice..idk! I just knew I was about to knock him into the middle of next week!! URG! Men!

[sugarmamma]

Originally Posted by capt_noonie

What do you think about Thai curries? More coconut milk, and not as heavy on the spices, but a lot of heavy on the spicy LOL. The old standby is beef panang. I have never made it, only had it at restaurants.

Japanese curries are very easily made from the box. There are so many brands, but I don't think you would like it. A lot more sweet, and Japanese curry came by way of India, then to the US, then back over to Japan, so it def doesn't have that "curry" taste. It's more like a sauce or gravy.

Sometimes if I make it at home, I will buy a box of Jap curry and mix in a can of coconut milk and add in my stuff, potatoes, carrots, mushrooms, peppers, chicken, etc. Half Thai, half Jap style. LOL

I don't like Thai curry. Too sweet. Plus there is this......taste......spice, flavor, something in the curry that I just don't LIKE

[sugarmamma]

Originally Posted by msyorktown

Do you know how to make curried goat? If so I'm impressed because it isn't easy at all, and unless you have a pressure cooker, its all day cooking.
As for the east indian curries, sorry you can't ask me that...LOL! I'm a WEST INDIAN cook, you know they are not the same...fiance took me to an East Indian restaurant, curiosity got the better of me and I ordered the curried goat...BIG MISTAKE! Not trying to offend anyone at all, but it wasn't even close. He of course ate his and mine. His words.."never take a west indian woman to an east indian restaurant" He knew this so I was the experiment, or he wanted to eat twice..idk! I just knew I was about to knock him into the middle of next week!! URG! Men!

I cook it all day long in my cast iron pot. I'm sure it doesn't compare to yours, but it ranks up there with the Jamaican restaurants here that I have eaten it in

I like both East and West Indian curries. I just don't care for the Thai or Chinese curry very much for some reason.

[Ahis_Mama]

Originally Posted by sugarmamma

Pretty Sure I'm mostly relying on Sally and Jacqui here

I make the old stand by's but I would love some more authentic or at least unauthentically awesome regional recipes.

I love to eat (and sometimes cook)

Rogan Josh

Lamb Korma

Saag Paneer or Aloo

Curried goat

chicken curry

Aloo Gobi

Murg Makhani (butter chicken)

Curried Lentils

Raita

Chapati

Dosa



Just about anything (but fish )

Anyone have any pub style or home style "can't miss" recipes for me to try out? Or is anyone interested in some of the recipes that I already use in my rotation?

PS this is a CURRY thread, not a CURRI thread ~ one is spicy and one is sassy but they both have the potential to give me indigestion

LOL

I love curry but don't know how to make it. My hubby cooks curry stews (like beef stew but curry) and curry hamburger stew. I love curry chicken. I guess we tend to eat more of the Japanese or Thai styles here. My mom love Indie curries.

[sugarmamma]

Originally Posted by Ahis_Mama

LOL

I love curry but don't know how to make it. My hubby cooks curry stews (like beef stew but curry) and curry hamburger stew. I love curry chicken. I guess we tend to eat more of the Japanese or Thai styles here. My mom love Indie curries.

What is that flavor in the Thai curries that I hate? Any idea? It's sort of flowery and is usually in curries with lots of lemongrass.

[msyorktown]

Originally Posted by sugarmamma

What is that flavor in the Thai curries that I hate? Any idea? It's sort of flowery and is usually in curries with lots of lemongrass.

I know what you mean, not a fan of Thai or Chinese curries myself....I have no idea what that taste is....I just know it leaves a funny aftertaste that I can not take!

[capt_noonie]

Originally Posted by sugarmamma

What is that flavor in the Thai curries that I hate? Any idea? It's sort of flowery and is usually in curries with lots of lemongrass.

I was gonna say prob lemongrass. Other than coconut milk the ingredients are pretty much the same, just in different ratios. Thai curries also have turmeric I guess just not as much. I love both Thai and Indian. Just depends on my mood. I think Indian curries have more fat in the curry and the Thai style has it floating on top, if that makes sense.