Curry

Foods to make in praise of our Blessed FSM, pasta based and otherwise.

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Re: Curry

Postby Calico Jack on Fri Mar 04, 2011 11:16 am

Chicken????

Jack loves chicken!!! :love:

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Re: Curry

Postby Ravi Oli on Fri Mar 04, 2011 7:17 pm

Asian cooking usually uses Coconut Milk / Cream... not dairy based products.
Daft you probably curdled your yogurt because as TS suggested you had the pot on the boil. Should be added to a simmering mixture. Try Coconut milk... handy if lactose intolerent.

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Re: Curry

Postby Roy Hunter on Fri Mar 04, 2011 7:25 pm

Coconut milk is very high in fat. Yoghurt is more waist-friendly.

Yoghurt is usually served as a side dish to cool a curry. Raita is always a good option.
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Re: Curry

Postby Ravi Oli on Fri Mar 04, 2011 8:50 pm

Roy Hunter wrote:Yoghurt is usually served as a side dish to cool a curry. Raita is always a good option.


That may be so for Indian cuisine which you Poms [and Scots] would be more familiar with... dairy and wheaten breads pretty much unheard of in Asian cuisine. eg Thai Green Curry
My missus is Dutch-Indonesian [more Indo than Dutch]... before we met, other than 'meat and three vege', spaghetti bog and the occassional 'Chinese Takeaway' were my best venture into International Cuisine! And her dad thought hot food would deter a 'damn Aussie'... we both were glad it didn't work! :smile:
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Re: Curry

Postby Arkaeon on Sat Mar 05, 2011 10:03 am

Worldwide "hot" food makes me wonder what all these cultures really ate before the chili pepper was introduced from central/south america -- talk about a plant that conquered the world!
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Re: Curry

Postby TwistedSister on Sat Mar 05, 2011 10:31 pm

Arkaeon wrote:Worldwide "hot" food makes me wonder what all these cultures really ate before the chili pepper was introduced from central/south america -- talk about a plant that conquered the world!

Not to mention it's impact on the toilet paper industry!
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Re: Curry

Postby Arkaeon on Sun Mar 06, 2011 1:07 am

Eeeewww... impact!
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Re: Curry

Postby black bart on Tue Mar 08, 2011 9:30 am

I had a Thai Banquet on Sunday...washed down with Singha beer. :love:
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Re: Curry

Postby daftbeaker on Wed Aug 10, 2011 4:41 pm

Lamb curry in the slow cooker worked really well :love: It needs a bit less time cooking though, the lamb was a bit squishy. Maybe browning the meat first and slow cooking for a shorter time would be better. I shall experiment (as soon as I've finished cleaning the damn thing) :idiot:
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Re: Curry

Postby daftbeaker on Sun Apr 29, 2012 3:59 pm

This is mainly for Cardinal Fang but if anyone else knows please chip in.

When doing a curry in a slow cooker is it better to fry the onions/peppers/chilli powder first and then stick that in the slow cooker or just slow cook it all from the start? Last time I tried it the onions were cooked but didn't taste like usual, does it just need a bit more time for them to get properly soft? :confused:
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Re: Curry

Postby Cardinal Fang on Sun Apr 29, 2012 8:11 pm

I tend to slice and dice everything the night before and stick it in the fridge, then in the morning put the pot into the slow cooker and press go - no precooking of anything.

I know most recipes say pre cook onions and stuff. However as my cooker is on for 10 hours or so, and I slice thinly, they do tend to do pretty well without it. However ultimately it depends on your taste.

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Re: Curry

Postby black bart on Mon Apr 30, 2012 7:37 am

This is all making me v hungry...and I just had lunch.


Did an unusual version of a Goulash yesterday with Beef Sausage, Choriso, Paprika, Chilli, Red Pepper, Onions and Sour Cream.

My wife has a poorly tummy this morning though. :paranoid:
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Re: Curry

Postby Roy Hunter on Mon Oct 22, 2012 5:20 pm

Made a chicken biryani tonight. I put in the usual amount of chilli powder and the usual number of chilli peppers that I put in a regular curry, and it just about burnt my face off. I have no idea why.

It was very nice, though.
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"To argue with a person who has renounced reason is like administering medicine to the dead." ~ Thomas Paine.
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Re: Curry

Postby black bart on Thu Oct 25, 2012 8:51 am

Image

We bought a jar of the above stuff and we found you have to be very sparing with it...it seems to have been made from the hottest chilli peppers known to man which have then gone through some sort of nuclear fusion in the heart of the sun.

Also I grew a couple of hot chilli plants this year which have produced very small red chilli peppers in great abundance...but they are vicious little buggers...I have given most of them away!
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Re: Curry

Postby Roy Hunter on Sun Nov 18, 2012 8:16 am

I am a bit worried that I may be becoming a curry addict.

Thursday night I had a chicken balti. Friday night I had a lamb rogan josh with channa masala. Last night I had a chicken biryani (which ended up ferociously hot again - need to cut back on the chillis, I think).

I've really got a hankering for another curry tonight...
"I don't mean to sound bitter, cynical or cruel; but I am, so that's how it comes out." ~ Bill Hicks.
"To argue with a person who has renounced reason is like administering medicine to the dead." ~ Thomas Paine.
"One should not believe everything one reads on the internet." ~ Abraham Lincoln.
"If you're making a political point wearing a balaclava, you're a c***. It was true for the IRA and it's true now." ~ daftbeaker.
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