Curry, anyone?

Centaur

Active Member with Corp. Privileges
I like Italian food and French food, but if I'm going out for a meal I usually end up going to an Indian restaurant (in England they're always called Indian, although in reality are usually either Bangladeshi or Pakisani). Curried food is of course found in many parts of the world, not just the Indian subcontinent.

Eventually I decided to try cooking some at home - it's proved both easier and more successful than I had expected. I've found it's best to buy the spices and chillies at specialist shops - the supermarkets sell rather bland stuff in the whole. I'm fortunate to know a good Bengali shop.

I first sampled a fish biriani in the Gambia, and for this I use two or three green chillies, sliced (including the seeds), fried with three cardomom pods, a sliced onion and some garlic, then some turmeric, then adding basmati rice, water and dried fish - I don't know what these are, the Bengali shop sells them quite cheaply in plastic bags but they seem to be a large version of whitebait - but any white fish would do). It's a really simple and fast meal to cook.

The other curry dish I cook uses slices of chicken breast. Again I start with some sliced chillies, onion, cardomom and garlic, frying this in butter and adding sliced root garlic, turmeric, coriander powder, madras curry powder, a red spice simply called red tandoori powder, and cummin, then the chicken, then stirring in some sliced peppers (capsicum) and tomatoes, adding some tomato puree and then a generous helping of organic yogurt and finally some spinach and fresh coriander. The result varies each time according to the amount of spices I use, but when it's good, it's very good indeed (no false modesty there). It's always served with plain basmati rice (always rinse this well before cooking it), accompanied by either a robust red wine, or if it's a hot day, some bottled Kingfisher beer.

I also cook good onion bhajis as an accompaniment (just slices of onion fried in batter containing copious amounts of curry powder), and sometimes enjoy left-over rice the next day cooked with curried egg, kippers and cream as kedgeree.
 

Earl of Ormonde

Connoisseur
Of course Curry, I make and eat various curry dishes regularly. My mother made curries for us when we were kids. And when I eat out I usually go to my Pakistani friend Nadim's restaurant. It's the only place in this small Swedish town where I can get proper British food! I'm being serious here. Curries to me are as much a part of my childhood home cooked meals as soda bread, bacon,cabbage & spuds, colcannon, and the Sunday roast. Fish & chips on the other hand was not something we ate at home.

Kedgeree I haven't eaten in years.
 

Padme

Active Member with Corp. Privileges
My husband loves Curry. I've tried a number of recipes from my collection of cookbooks and the internet. He also likes Kedegree. I cook that mainly for brunch to lunch though. When I was a child a couple who spent most of their time stationed in England opened a Fish and Chip shop, and my parents took us there. I cook all over the spectrum. Last night we had french fried zucchini, black bean burgers, cantelope, and peanut butter cookies. (My black bean burgers and my home made peanut butter.) My kids had spent most of the day in the pool and were really hungry.
 

Centaur

Active Member with Corp. Privileges
If it's up to me to cook, usually we have curry, or pasta. Roast joints of meat of course in the winter, Yorkshire pudding and roast potatoes. I wish I could stop thinking about food, though ...
 

WouldaShoulda

Suspended
I like curry as well as kielbasa with extra garlic.

I prefer not to prepare them in my own house often however, because they are just too stinky.

If you don't detect the stink, it's too late.

You and the house just reek so much you no longer notice it!!
 

Centaur

Active Member with Corp. Privileges
I know, I know, I must stink. People turn away gagging when they get to the end of the road.
 

Padme

Active Member with Corp. Privileges
I like curry as well as kielbasa with extra garlic.

I prefer not to prepare them in my own house often however, because they are just too stinky.

If you don't detect the stink, it's too late.

You and the house just reek so much you no longer notice it!!

We have something called an air purifier. It's an ultra violent blue light. It kills odors. We can also turn on a filter that filters the air, has an ionizer option, and of course the stove vent. You might look into those options for kitchen smells. The blue light really works in my opinion. One of our neighbors was a heavy smoker, and this took care of the odor. He no longers lives in the neighborhood (divorce, etc.)
 

ajo

Super Member
Curry love the stuff in all its varieties. I lived in a share house in Melbourne in 1980 with someone who had been in the HK for 10 years. He taught me the basics of mixing spices and I have a selection of 14 spices in the pantry not counting fresh coriander, chilies, garlic and ginger on hand. We eat Curry at lest twice a week three times if the boy isn't around.

As for the aromatics of curry it makes me salivate.:icon_smile_big: Love the aroma of it.

Big tip when making a curry use red onions and caramelise them before you put the other spices into the mix. Makes the overall dish taste sweeter.

I also have 2 Indian cook books which have been a great source of inspiration and have found some great recipes on line. But seeing as its Friday its home made Pizza night in our abode.
 

MikeDT

Super Member
Never cared much for curry while in the UK. However Guangdong style curried frog, my favourite. hmmmmm. yes. IMO 'Chinese' food in the UK is also...Meh.
 
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Centaur

Active Member with Corp. Privileges
Never cared much for curry while in the UK. However Guangdong style curried frog, my favourite. hmmmmm. yes. IMO 'Chinese' food in the UK is also...Meh.

Right - that's the last time I log on here immediately after eating breakfast. Generally speaking, when I've eaten something I never want to see it again.
 

Centaur

Active Member with Corp. Privileges
Much more into Thai and Malaysian curries.... I find them fresher and the flavour more subtle....

I certainly like Thai food, but not Malay. Thai is probably even easier to cook at home than Indian, although I haven't tried yet. But my favourite Thai dishes all contain giant prawns, and I've been told - as a sufferer, on occasion, from gout - that I must avoid molluscs, crustaceans and all such seafood.
 

Padme

Active Member with Corp. Privileges
I'm curious to the spice mixtures you guys are using. I've been running errands, but did take a few minutes to check out my Joy of Cooking.


We are having enchiladas tonight and a fresh salad. Large cantelopes are averaging .49 and watermelon 3.88 right now and I'm looking for things that would go nicely with them.
 

ajo

Super Member
^ Garlic Chilli Coriander (all fresh) Turmeric, not too much as its bitter, Dried Coriander,Ginger powder, Fennel, Cumin, pinch of Cardamon and Cinnamon

I use this with vegetable curries butternut pumpkin spinach cauliflower peas.

Fenugreek Chilli (dried) Black Cumin Coriander Cumin Paprika Turmeric Fennel Ginger powder, Nutmeg, Cinnamon Cardamon

The second has a full larger flavour perfect with lamb and also when making lentil dahl and in both I use half a tin of lite coconut milk
 

jamz

New Member
My curry spice mix has around 4 tbsp of curry, 2 tsp of cumin, and 1/2 tsp of cinnamon. Also has fresh ginger root, garlic, applesauce, onion, tomato paste, chicken broth and yogurt.
 

MikeDT

Super Member
Right - that's the last time I log on here immediately after eating breakfast. Generally speaking, when I've eaten something I never want to see it again.

Where I'm living, I can't be too squeamish about food. Last night it was hot pot pig brain.



...delicious.
 
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