>>7236213 Where are you starting from, do you want to make your own spice mix? I can't remember any exact amounts, but I would say coriander is the usually the largest component, followed by cumin, turmeric, and chilli powder, then varying amounts of a whatever other spices are around.
The actual curry is just a shitload of onion, ginger and garlic and chilli fried in a shitload of oil or ghee, your spices and meat added, and then everything simmered in tomato puree or just water.
>>7236573 Good rule of thumb is equal amounts of cumin and coriander powders (1 tsp each per pound of meat). Basic Method for 1 lb meat: 1. Add 1 large onion, 4-5 cloves of garlic, and one inch of ginger to your blender/food processor. Whiz and add sufficient water to make a paste. Marinate the meat in this for at least half an hour. Two hour is optimal. *optional step: Remove meat from marinade, scraping the paste off of the meat and reserving the paste for later. Set burner to medium/medium-hot. Sear your meat in ghee, clarified butter, or a neutral vegetable oil (NOT olive oil.) Develop that sear, then remove the meat from pan, leaving the fond on the bottom. 2. Toast coriander pods and 3-4 dried long chilli peppers in that oil. If cooking red meat (beef, lamb, goat), add 3-4 whole cloves and a bay leaf. 3. After 15-20 seconds, add your powdered spices: 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon chili powder (more if you want some real heat), 1 teaspoon tumeric powder. DON"T BURN YOUR SPICES. 4. Add the reserved marinade paste to the pan, along with (optional) one large diced tomato. Cook until the tomato breaks down. 5. Return meat to the pan, along with one fresh habenero (cut in half). Add sufficient water to cover your meat. 6. Braise the fuck out of that shit until that shit is tender. 7. Eat like a champion.
>>7240543 Not amongst any of the people I know that most would describe as authentic native cooks, but obviously there's a difference between traditional home cooking and cooking food because you're into it as a process.
Personally I find fresh lemon grass and galangal kinda a ballache, but it's still worth doing once in a while. Otherwise Mae Ploy is good for Thai shit, pic related for Malay.
>>7240801 I see lemon grass, galangal, and bamboo shoots in a bunch of green curries but I never put them in mine. I took a quick cooking class in Chiang Mai too and they put none of those in it. My recipe is this:
Chicken breast Coconut milk Curry paste Thai Eggplant A Red Pepper Thai Basil Palm Sugar Fish Sauce
>>7239881 Many thanks brother, I've been trying to crack the masterpiece that's Indian curry for some time. Malay, Thai and other Asian curries seem to boil down to the paste, leaves, lemongrass and coconut milk, while Japanese curry has a roux, but I've always wanted to crack this code.
>>7239785 I think many europs have weak constitutions for heavily spiced food. A possible gentetic disposition from spices being lacking from there diet for so many generations like how native americans cant handle alcohol.
Chicken Tikka Masala >Combine Cumin,Coriander,Cardamon, Clove,Cinnamon, Chili powder(Kashmiri if possible Chipote will also work) Cayenne pepper garlic powder, Ginger, salt, pepper make more then think you need >Dice up Chicken thighs coat them with Curry powder let them set for an hour >Dice an Onion(white or yellow your call I like yellow) cook in butter til clear add chicken, Grated Ginger and garlic. >slice up three or four big tomatoes or used Canned diced tomatoes toss them in and cook till they become a sauce. >check seasoning afterwards dice up a red onion and bell pepper add them to the Curry for about five minutes turn off the heat > Add Yogurt or coconut milk after the curry had cooled down a bit. > add chopped cliantro and lime surve with Saffon rice and/ or naan
Japanese Curry >curry powder Turmeric,Powdered Ginger, Garlic Powder Salt, Black pepper,white pepper, Cardamon Clove and Cumin ground star anise Cinnamon make more then you need. >Start with a roux get it nice and dark golden colored add curry powder, Kethup, soy sauce, Tonkatsu sauce to the roux >if using meat, dusk the meat with the powder and cook in veg oil > remove the meat and add in onions,ginger and garlic and cook them til clear. >add chopped Carrots and Celery and an apple and cook off add back meat and top with water or chicken stock. add potatoes cook for half an hour. >Add two or three tablespoons of honey check for seasoning add a blended or grated apple >check if potatoes are tender >mix some of the soup in with the roux and mix it together. serve with rice and a breaded deep fried pork chop if you made a pure veggie curry but hey sometimes you need to please the fat ass gods and get that double meat.
Probably not a real proper curry, but what the hell, this is what I often make.
- Chop an onion, a couple of cloves of garlic, and a piece of ginger (I go for something slightly larger than thumb-sized). - Put all of that in a pan, fry in a neutral oil. - Chop chiili peppers to taste and add them. Dried or flakes are also fine. - Add the spices: cumin, tumeric in roughly equal amounts and twice as much garam masala powder. Additionally: add some tomato paste. - Cut chicken breast (thighs are also an option) and sear them in the pan. - Add one or two diced tomatoes and other veggies you'd like in there. Peppers work quite nicely imho. - Add enough water to cover the meat. Simmer on a low heat until it has a good consistency. - If you like, you could at this point add some dairy product like creme fraiche or yoghurt.
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