[ARCHIVED THREAD] - Curry thread (Page 1 of 2)
Posted: 8/15/2023 12:14:31 AM EDT
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I know curry comes from India but i just cannot get on board with the indian curries i have had. I FUCKING LOVE Thai curries,specifically Panang. And also Japanese curry(which is basically the same basic flavor profile everywhere from what I’ve seen). What curries do you like? I’ll admit I’ve mostly only done indian curries from sauce jars from the store. Under whelming or extremely bitter. Am i doing it wrong? Panang you can get really good pastes. I want to like it but i just haven’t had a good one yet. |
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Quoted: I just stocked up on a bunch of S&B Golden curry sauce mix, I think I'll make some tomorrow.  Cant go wrong. Even the extra hot isn’t hot. Its fucking damn good though. Onions,carrots,taters, stew meat, maybe grate a whole apple into that sumbitch. Its my goto for having lunch prepped out for the whole week. |
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Massaman curry Beef rendang, not sure if that's technically a curry, but usually I keep it slightly saucy instead of totally dry I like a lot of Indian curries but honestly can't be bothered to remember the correct names other than Tikka masala and paneer is the only acceptable non meat meat substitute on the planet |
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I just made Japanese curry yesterday! Attached File I use these curry cubes for seasoning, and so far it has turned out great every single time. The milder versions are more sweet than spicy, which is good in its own way, but I like spicy food so I had to jump up to the "Extra Hot" version. Even then, it's not very spicy. 
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Quoted: I love Thai and Indian curries. Â I'm meh at making it myself. Thai I have good luck with making from paste. Indian I usually use Mr.Kooks pre-made sauce. Thai pastes fucking slap. Specifically maeploy and maesri. You just need to ignore every recipe on the internet or at a minimum use them as a baseline. Some of them call for 3 tablespoons of fish sauce 
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A great paste and ensuing recipe. I like to add peas and red peppers. Fish sauce, not soy. Definitely the palm sugar and garam masala. Attached File Attached File |
Make it now  Beef Rendang Curry | French Guy Cooking - AD I don't bother with dried chilies, just some red pepper flakes and maybe a squirt of Sriracha. Lime zest instead of lime leaves unless you got them. I don't have any tamarind, so the naked lime gets squeezed in for some sourness. If you're not cooking in some wide mouth wok, use less coconut water. That shit rules and everyone will love it, but it takes time |
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Quoted: Make it now  https://www.youtube.com/watch?v=w8AdRhkSn90I don't bother with dried chilies, just some red pepper flakes and maybe a squirt of Sriracha. Lime zest instead of lime leaves unless you got them. I don't have any tamarind, so the naked lime gets squeezed in for some sourness. If you're not cooking in some wide mouth wok, use less coconut water. That shit rules and everyone will love it, but it takes time That looks awesome. I was sold at lemongrass. |
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Canned curry sauce is terrible Get some curry powder and make it yourself Curry powder Or get this Curry kit Savory spice is a great shop with a ton of products |
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Quoted: One of the ones I tried was a butter chicken. It was not good but i think i might be running into just shitty brands. Can you point to a good one? Quoted: Quoted: Butter chicken One of the ones I tried was a butter chicken. It was not good but i think i might be running into just shitty brands. Can you point to a good one? You might like chicken tikka masala better. Patak is at all the Walmarts. |
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Quoted: One of the ones I tried was a butter chicken. It was not good but i think i might be running into just shitty brands. Can you point to a good one? You can order Pataks, Kitchens of India, or The Spice Tailor, from Amazon. All are probably British Indian. Eta my local Publix has a British section with Sharwood brand curry sauces that you can just add to a pan of meat. They are good and you can add spice with chilli peppers. |
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Quoted: I know curry comes from India but i just cannot get on board with the indian curries i have had. I FUCKING LOVE Thai curries,specifically Panang. And also Japanese curry(which is basically the same basic flavor profile everywhere from what I’ve seen). What curries do you like? I’ll admit I’ve mostly only done indian curries from sauce jars from the store. Under whelming or extremely bitter. Am i doing it wrong? Panang you can get really good pastes. I want to like it but i just haven’t had a good one yet. Worked and lived out Camp Souter, a brit camp in RC Capitol (Kabul). They ruined curry for me……it wasn't bad….just not every friggin day. |
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After working with South Asians in the Middle East and living in Thailand, I can't stand Indian/Nepali curry or Thai kaeng Kari. All my English friends, including 2 chefs, adore it. Go figure. If you're into it, Filipino Kare-Kare is probably the "best" one I've had. Avoid the version with tripe, though. |
| Love the English style restaurant curries. I consider myself a pretty capable cook but I’ve never been able to replicate the flavor of Chicken tikka masala at home. Don’t know if it’s an ingredients thing or a prep thing (high btu stoves maybe?) or if they just leave out the secret ingredient in home based recipes so you have to go to the restaurant for the real experience. Always comes out way more pungent too heavy on the curry powder, not sweet and balanced. Insights ? |
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Quoted: Love the English style restaurant curries. I consider myself a pretty capable cook but I've never been able to replicate the flavor of Chicken tikka masala at home. Don't know if it's an ingredients thing or a prep thing (high btu stoves maybe?) or if they just leave out the secret ingredient in home based recipes so you have to go to the restaurant for the real experience. Always comes out way more pungent too heavy on the curry powder, not sweet and balanced. Insights ? |
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You don't start with a sauce. You start with a paste. You can either make it from scratch or buy a paste. I like Maesri brand, and all their curry pastes have been good. The paste is the starting point, not the sum of the flavor profile. You add to it as you see fit. Do not buy curry sauce in a jar....or do, if you think mayo is spicy. |
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I've made some awesome chicken Tikka masala at home. You have to marinate the chicken in the yogurt about a day. At least overnight. You also really should cook it at high temp. I used to make this pretty often when I built my brick oven at my last house. That oven would get up to about 800 degrees at least. I'd put a refractory brick in the back, and one at the mouth of the oven, and lay the skewers on them. It was as good as Moti Muhals. Then I'd throw the Naan down on the oven floor. I need to build another brick oven. I miss that thing. I guess the people that bought the house from me used to to fire ceramics. |
First of all... Send me some of those kaffir bushes! Mine died after a cold winter a while back.  I'll trade you a curry tree for it.  Panang is one of my favorites, but as far as Indian goes. Chicken chettinad is the best. I haven't recreated it exactly at home, but the shit I make is pretty good, pretty close. Not sure you would call it a curry, but ghee roasted chicken is awesome. Here's one I made a while back. Attached File Attached File Loosely followed this woman's recipe.  Chicken Ghee Roast Mangalorean Style / Chicken Dry Roast |
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Quoted: First of all... Send me some of those kaffir bushes! Mine died after a cold winter a while back. I'll trade you a curry tree for it. Panang is one of my favorites, but as far as Indian goes. Chicken chettinad is the best. I haven't recreated it exactly at home, but the shit I make is pretty good, pretty close. Not sure you would call it a curry, but ghee roasted chicken is awesome. Here's one I made a while back. https://www.ar15.com/media/mediaFiles/59505/20230630_193833_jpg-2920267.JPGhttps://www.ar15.com/media/mediaFiles/59505/20230629_164107_jpg-2920268.JPG Loosely followed this woman's recipe. https://www.youtube.com/watch?v=LT0qHSrWmOEIf they live I’ll send you a couple. They will be very small. They seem to be growing roots ( only pulled one out to check) they survived a few days of 100 degrees weather in full Sun so i think the ones that are still alive will thrive. |
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Korma is my favourite, usually with chicken. I’ve liked most of the food I’ve tried in restaurants, the grocery store stuff is always too mild. At the restaurants I’ve frequented, I’ve learned to order native hot (And then tell them, yes, really, I can), and it’s fantastic. One time when traveling, some Indian coworkers of mine graciously brought me to their favourite place - I was the only white dude in there, and the LUNCH buffet was hotter than most places I’d been; glorious. Many bonds were made that day. |
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I have a recipe for a beef curry I got from my grandmother. It was probably originally a lamb curry recipe but my grandfather wouldn't eat anything but beef. I never thought anything of it, until one day I was telling a co-worker about it and he said, "Beef curry? Isn't that like a Passover ham?" |
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Quoted: Isn't Japanese curry based on Indian curry via the British Royal Navy. Attached File I like Indian curry too, but Japanese curry gives me more of a homely feel in a good way. I could eat it whenever, whereas with Indian curry I have to be in the mood for it. |
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I love curry in a lot of forms, not always all the ingredients in them though. Was planning on doing a roast tomorrow - perhaps I will do curry pork instead. Only real problem is my kids can not take spice - makes for a bland curry... Guess it is time to check the pantry and see if I have some curry paste stashed there. Tend to get it most of the time I am at the Asian market, don't use it nearly enough. |
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Quoted: I just stocked up on a bunch of S&B Golden curry sauce mix, I think I'll make some tomorrow. |
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Quoted: Korma is my favourite, usually with chicken. I've liked most of the food I've tried in restaurants, the grocery store stuff is always too mild. At the restaurants I've frequented, I've learned to order native hot (And then tell them, yes, really, I can), and it's fantastic. One time when traveling, some Indian coworkers of mine graciously brought me to their favourite place - I was the only white dude in there, and the LUNCH buffet was hotter than most places I'd been; glorious. Many bonds were made that day. Korma done well is majestic. Korma done wrong tastes like candy corn. |
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Quoted: If they live I’ll send you a couple. They will be very small. They seem to be growing roots ( only pulled one out to check) they survived a few days of 100 degrees weather in full Sun so i think the ones that are still alive will thrive. Once established, these do well in the south if shaded. The big one in the back went completely dormant 2 winters in a row. I cut it all the way back and it came back strong in the spring. It's a great addition to Indian curries, biryani, etc. I always add after I turn the heat off to retain its flavor. I can send you the smaller one in the foreground. It's probably a foot tall or so. Attached File |
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Quoted: I bought some, and have watched a few recipe videos, but haven't tried making any yet. Looking for a basic Japanese recipe with beef and not a whole bunch of vegetables. Quoted: Quoted: I just stocked up on a bunch of S&B Golden curry sauce mix, I think I'll make some tomorrow. I'm not really a strict recipe guy. I do jasmine rice in the instant pot. I cubed up some chicken and sliced some onion, threw it in my hot and oiled Dutch oven, seasoned it up a bit, (salt, pepper, ground habanero powder, garlic powder, soy sauce), cubed up some potato and chopped some carrot and threw it in, stirred it around and let it cook for a bit. The amount of water to add for the sauce mix is on the box, add both and let it cook until the vegetables are the right texture/doneness, stir once in a while. The same could be done for beef, just use the amounts that look right to you.  |
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Quoted: I bought some, and have watched a few recipe videos, but haven't tried making any yet. Looking for a basic Japanese recipe with beef and not a whole bunch of vegetables. Quoted: Quoted: I just stocked up on a bunch of S&B Golden curry sauce mix, I think I'll make some tomorrow. The instructions on the package call for meat, potatoes, carrots, and onions. I don't know if you consider that "a whole bunch of vegetables", but it turns out great just following the directions as written. Ratio-wise, I think it calls for 2 lbs of meat and only 10 oz of potatoes, so it's definitely meat-heavy. |
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Fresh currie leaves are a must in Indian curry. Also, making your own garam masala is a must as well. Different dishes require slightly different masala but the basic black pepper, cinnamon, 5 spice, bay, green cardamom is a good base. Fry all of your spices first in ghee, them add your meat and or veggies. Then add your herbs, and other ingredients. There are odd ingredients you may have to source online or find an Indian grocery such as green mango powder. I buy dried coconut milk powder by the bag (0.5 kg) it is much easier to store and cheaper than canned. Try to find frozen panneer too. We call it squeaky cheese. It is mild in flavor so it absorbs the flavor of the dish. |