Help me make curry

[TyroneBiggums]

So dudes. I love me some curry, but I've never made it for myself. I know someone out there has a great recipe or two.

I'm a fan of yellow curry, though I'm open to recipes for curries of all types.

Whatcha got?

[clipless bumper]

You want to MAKE curry?
Or make something WITH curry?

[TyroneBiggums]

You want to MAKE curry?
Or make something WITH curry?

Both I guess. I had some bomb chicken vegetable curry for lunch today and it made me want to try and make it or something like it.

[Steveijobzz]

The best curries are the Japanese curries. However there is a great Indian restaurant around here that serves an amazing Lamb curry.

[ZEEGLER]

My wife makes a kickass curry. Mmmm, now I want curry!!

[~Abstract~]

OK...here's what I do.

I really like Pra Ram....which is pretty simple.
Put some Jasmine or Basmati rice in your rice cooker. Seriously...you need rice, these are the best...and a rice cooker really is the best way to cook it.


In a medium mixing bowl combine...
Peanut butter (A few tbl spoons)
Coconut milk (from a can) (A cup or so)
and some (a tblspoon or two) Fish sauce...in Walmart it's across the aisle from BBQ sauces.

When you have a nice creamy sauce...dump a fuckload of yellow, red, and madras curry powder into the sauce. Taste it regularly to make sure you like it.

I like it hot and heavy so I add a ton.

When you get your sauce right...start the stove.
Dust a couple chicken breasts with yellow curry powder...then cook till done (I don't even use any oil). Before the Chicken is done your rice should finish.

When then chicken is done...take some raw spinach leaf and raw green beens and add them to the pan the chicken is cooking in.

Put a lid over all that for a few seconds...maybe a minute...you want to wilt the spinach.

Then add a cup or two of your rice and dump your peanut sauce in there.

Let it warm...


I eat from the pan...



Your kitchen will stink like curry for a week.

[TurboRotary13b]

Three Crabs brand fish sauce is the only way to go...

[Schweezly]

Family that lives below us eat this shit everyday. I'm a fan of Indian food, to an extent, but when you live above an Indian family it can be rough. I can attest to it smelling for weeks...cause that shit is probably seeping through our walls. /apartmentlife

Anyways, enjoy

[CTN]

for indian curries:

1) brown finely chopped onions on low heat with some oil, stir often so they don't get burned on one side and not-browned on the other.
2) add ginger and garlic paste/puree (be careful with this, a couple of tablespoons is enough for a big pot of curry)
3) Add masala*(see below), fry it up for a little while, then turn the heat up a little bit.
4) if using tomatoes, add tomatoes, either pureed or chopped. If not using tomatoes, add some liquid, but not very much...you want a thick curry base, not watery (if you like thinner curries, that's fine, you can thin it later). Can use water, stock, coconut milk, cream.
5) add your veggies and/or protein. If you are using veg and protein, you might want to add the protein first to let it cook and add the veg later as it likely won't require as much cooking time. Exception being seafood which obviously cooks very fast. Mix it around, get the thick curry base to coat the chunks of your veg/protein.
6) cover and let it simmer until cooked through.
7) season with salt and pepper. Season with garam masala if you have some. Add some lemon juice or lime juice. You can also use some tamarind juice instead of lemon/lime. (you can get pressed tamarind in supermarkets...tear off a chunk, and add some hot water to it, not a lot. mash it with your fingers, and squeeze the water into the tamarind flesh, try to work it into a thickish juice kinda substance).
8) Add some chopped cilantro to finish. Eat with rice or flatbreads.

That's pretty pretty basic, but that's more or less how it goes for most curries.

now about the masala. This is far too much for me to cover. But there are some basics:
Almost every masala I have ever eaten/smelled/seen has included:
- cumin (whole seeds or finely ground) - this is the backbone for pretty much any curry. Easily 40% of the flavour.
- chillies (fresh and chopped, or dried and ground) - another 20% of the flavour. Sky's the limit, use whatever kind of chilies you want to. My three most often used ones are the thai green chili, indian little green chili, and kashmiri red chili (dried). I've also used jalapenos, and the hungarian long pale green peppers, both with good success. I don't like using habaneros and scotch bonnets because their flavour is too floral imo. The other ones i listed have more robust flavours that better lend themselves to curries.
- pepper - if you're making your own finely ground masala, use whole peppercorns to start instead of pre-ground. freshly ground = mucho flavour. another 3-5% of the curry flavour
- turmeric - A little goes a long way. It's quite bitter, and generally only used to impart a little bit of colour.

Other optional stuff (there's an exhaustive list of spices and things you can add to a masala, and I haven't yet tasted/used all of them so this'll be incomplete, but these are some optional things that find themselves in a lot of my curries.
- fenugreek seeds - not a very strong flavour, but has a kinda vegetabley taste. Also adds lots of soluble dietary fiber. Whenever I use it, it's in my finely ground masalas.
- coriander seeds - can be used whole or ground. Adds lots of floral notes to a curry, but can be disgusting if used in large quantities. This gets a lot of use in my curries.
- white poppy seeds - virtually no taste, but it is a good thickener when ground up.
- mustard seeds - mustardy taste without the vinegar. yum! lots of uses for this.
- dried mango powder (amchoor) - adds a really tart flavour, and is good as a slight accent or to wake up flavours. Use sparingly.
- cinnamon - helps to round out the body of the curry and make it a bit more complex than just cumin and chilies.
- cloves - adds more complexity to the body, but also adds some spicy floral notes.
- cardamom - my favourite spice ever. has the most intoxicating, delightful, exotic smell and taste of all the spices imo. You can put in a couple of whole pods into the curry (shouldn't eat them like this), or you can open the pods, take out the black/brown seeds and grind them up to use as part of the masala.

I am Indian, so this knowledge comes from growing up with curries, learning from my mom, and experimenting on my own as well. Hope that helps!

[DjentFarts]

Curry?

[Marc G]

first step.... buy this stuffhttp://www.amazon.com/Chief-Curry-Powder-3oz-PACK/dp/B00025DLT0/ref=sr_1_1?ie=UTF8&qid=1361534123&sr=8-1&keywords=chief+curry

Great for Chicken and shrimp... season your chicken with a little of this, some pimento peppers, green/spring onions, a good bit of cilantro and let it rest for about 3 hours.

When the chicken is ready to go, mix about 1/2 a cup of the power with about 2 cups of water and set aside, put about 2-3 table spoons of vegetable oil in a pot, put it on high, mince about 3-4 cloves of garlic and when the oil is hot put the garlic in the oil, if you can get Cumin seeds put them in too. Once the cumin seeds have popped in the oil or the garlic starts to change colour, add the water and curry powder mix, watch out the hot oil and water can be tricky.... stir around and add one Habenero pepper to the pot, when the mixture comes to a boil add the chicken. Normally that cools the pot down so let it come back up to a boil and then reduce to a simmer and cover the pot. The curry powder/water mixture should just about cover the chicken. After simmering for about 30 minutes give it a taste and add salt to your liking... Here in Trinidad we would either eat this with paratha but it's just as good with some basmati rice... what you can also do is add a little more water/curry mixture in the beginning and after you salt the mixture cut up some potatoes and add it to pot, comes out really good and help thicken the curry broth...


EDIT.... if you can't get cumin get some of this stuff...http://www.amazon.com/Chief-Roasted-Gee ... _sim_gro_6

if you add about a teaspoon of this to the curry powder and water mix it tastes amazing... it's what I use all the time

[thefyn]

I have failed miserably trying to make English style Indian curries. I have tried everything...

There is something that is missing. I think they must just be 30% oil, butter and cream because making it with sane ingredients just isnt the same.