Can we have a curry thread? I personally have never made one

I made sort of a generic chicken curry awhile back, and it turned out really well.

I don't have or remember the recipe specifically, but one of the things that really brought it together was onion, finely chopped and simmered along with the tomatoes. I also used a wide variety of spices, which I'm sure helped. It was great over some basmati rice.

>>8428817
Curry powder is rank. Start out using jars of sauce or paste to get a feel for it, work your way up to using fresh ingredients.
Also, whole chicken legs in curry are severely underrated, especially if you cook it long and slow enough that the meat starts coming away from the bones.

>>8428865

Lol don't listen to this idiot, spice blends are great if you get some decent ones from a proper curry spice place online and not some generic shit in a shop.

I will post a recipe in a couple hours, I'm just having a shit break at the mo. My trick is to separate the tomatoes from the juice, and reduce the juice in a separate pot to about half.
I fry the spices for a minute in the already softened onion and add the tomatoes (sans juice) and break them down for a while. This makes a sort of curry paste. You can either at the meat or the reduced salted tomato juice at this stage depending how you like to make your curry. I know you don't know how to make one but I'll tell you how i make one of this thread is still here.

File: fazol.jpg (191KB, 1065x799px) Image search: [Google]

191KB, 1065x799px

bump

>>8428885

Cool, looking forward to it

>>8428885
You're right but I don't think the condemnation of spice blends is a bad thing, the majority are shit. If you spend enough time making curries you'll eventually find the good ones.

To add to your suggestion about a curry base I'd say ginger and garlic sweated with the onions are a good idea. Tomato can be omitted in some meat only curries.

>>8428817
Frying the spices in oil is the first step
Then add onions

Then make a curry

>>8429140
>>8428817

How to make a curry:

1) Aromatize spices

2) Make a curry

>>8428817
Some tricks I've learned from looking at a lot of Indian recipe sites:

>after onions have softened, add spices + aromatics and cook for a couple minutes
>cook chopped tomato with onions for few minutes
>puree this mixture for a nice gravy
>add some cream or coconut milk or yogurt to the gravy
>if you want really authentic, mix in some cashew paste/butter and fenugreek leaves

>>8429159
> not frying the spices on their own first

Not curry

File: enormous_faggot.jpg (51KB, 500x490px) Image search: [Google]

51KB, 500x490px

>>8429165
m'curry

>>8429165
Tell that to the Indians who write the curry recipes

>>8429062
I love that my memes from years ago still gets saved and posted here.

File: 2017-01-04-00-55-03--1036915350.jpg (5KB, 197x256px) Image search: [Google]

5KB, 197x256px

>>8429177
M'bhaji

>>8429179
Confirmed for reading recipes written by people pretending to be indians.
Did they say to put heinz ketchup in the recipe too?

I bet they even use toilet paper

I have never eaten curry

Use LOTS of oil when frying the onions and spices. You can spoon it off at the end, but it makes such a difference. If you try frying in a tablespoon of oil it won't work.

>>8429223
Oil and ghee or just ghee?

>>8429179
They wouldn't even know what curry was

>>8429268

even if it slapped

>>8429223
Answer me cunt

>>8429377
HOW CAN SHE SLAP!?

https://www.youtube.com/watch?v=wsnzYcjBabg

I learned to cook curry from that video, and use that as my generic curry recipe. I do a variation out of convenience - extra virgin olive oil, don't bother with the mustard seeds, no whole shrimp.

The most important thing is to use a metal bottom pot and a wooden spatula or spoon. Once you get to the step where he's cooking it all down and waiting for the oil to rise to the surface, scrape those carmalized bits off the bottom and mix them back into the curry. It comes out with this natural carmalized sweetness if you do it right. For me this ends up being a 6-8 hour ordeal for a huge batch, but then I puree it all and freeze it - have amazing curry for weeks.

Fek - forgot to mention that I use canned coconut milk instead of grated coconut to get a creamier texture.

>>8429179
>>8429165
You fry the spices first if they're whole spices for about 20 secs then add the onion.

If powdered you add them after the onions have softened.

>>8430810
No
You fry them first no matter what, powdered or whole

>>8431276
Oh yeah, forgot i was on ck, home of the retards. You have no idea what you're on about

>>8431364
Sorry m8 but he's right, the first 2 things in your pan should be oil and spices every single time no matter what. For what it's worth I live in Fremont, CA which is little India.

>>8431364
Unless you're a troll, you're the retard.

>>8431364
Unless you're getting your curry recipes from Rachel Ray I don't know how you wouldn't know this.

File: 5011308000994_280_IDShot_3.jpg (15KB, 280x280px) Image search: [Google]

15KB, 280x280px

>>8428817
Personally I just mix stuff this with a bit of Coconut milk. It does the job.
Add a little bit of Chilly P to give it that kick.
I would do onions but I'm too lazy

So...
Milk, Cream, Yogurt, Coconut milk, Tomato, Water.

Which do I use /ck/?

>>8428817
>So...
>Milk, Cream, Yogurt, Coconut milk, Tomato, Water.
>
>Which do I use /ck/?


Cream and tomato

>>8432443

Wow, you are a shit "cook"

>>8428817
http://www.syvum.com/recipes/inc/ You're welcome. Generic madras is on deck tonight

>>8432443
That's not cooking, rather than just heating up. You sad lazy cunt.

>>8432509
>>8432650
:(

>>8431380
>>8431385
>>8431435
Not that anon, but I get a lot of recipes from Indian sites and plenty of recipes have you add spices after cooking the onion (or sometimes tomato).

here's my recipe

>buy S&B curry
>follow instructions on box
>wa la

>>8432694
>>8431380

It makes no difference. The aromatic and flavor compounds will be extracted into the oil regardless. I am sure there is a "right" or "wrong" way, but as long as there is a suitable solvent (in this case oil or fat) the same result will be achieved.

File: image.jpg (2MB, 4032x3024px) Image search: [Google]

2MB, 4032x3024px

>>8432602
Generic madras

>>8432468
Cream cheese, yogurt and water

>>8428817
Check this out, pretty good recipe:

https://www.youtube.com/watch?v=rb2WQMxHLbk

>>8434071
Get some portion control you fat fuck

>>8429165
>>8430810
>>8431380
Both methods are as authentic as each other you retards

Most recipes say to fry the paste for like 5 minutes and it always burns. Do I need to use a fucking cup of oil or something?

>>8435116

Lower the heat. Keep stirring it constantly.

>>8431380

>the first 2 things in your pan should be oil and spices every single time no matter what.

oh look, a guy who doesn't realise that indian food is hugely varied and regional, how unusual

>>8429197
Tomato ketchup is widely used along with yoghurt and mint sauce to make a sauce to accompany pakoras.

>>8435135
Don't be silly
1.3 billion people eat exactly the same way

>>8432443
10/10

>>8428817
I have a cheap coffee grinder specifically for (and labelled) grinding up dry curry spices.

I toast them whole in the vessel I'll be cooking in - generally cumin, coriander, clove, cinnamon, dried chili, mustard, fenugreek and black pepper, but whatever goes goes, you knows?

I pop them into the (metal) grinder and let them cool down a bit while I get the base meat and veg going.

If I'm making a dark curry, I oil the pan and lightly caramelize some sugar in it... lightly because there are still things to cook, and it will continue to darken.

From there, it gets a bit Hungarian:

If there's meat, that goes into the hot, oiled (and possibly caramel filled) pan first to brown, then the base veggies (onion, potato, hot pepper, maybe some carrot and mustard stalk), if I'm adding bay and garlic, they go in now too.

Once I'm happy with the browning/sauteeing of everything, I add my ground spices, enough water to cover everything, scrape the bottom of the pan, and let it reduce back to a paste, then I add my sauce base - tomato paste, mashed spinach, coconut, carrot or pumpkin puree, whatever. If it needs water to cook for half an hour or so, I add it.

About 5-10 mins before it's done, I'll add any finishing touches like cream, ghee, anise root, more chilies, salt, pepper, that kind of thing.

>>8430763
Can smell him from here

>>8432602
Nice, thanks

>>8433042
Get some portion control you fat fuck.
People wonder why they're fat. They eat three meals worth in one sitting

>>8435578

that does look like an enormous portion, but you're still a cunt

>>8434071

Do normies think this is cooking?
Do they think because they heat something in a pot rather than microwave or oven it's homemade?
I know pretty much everyone i know say the make a great curry or a great Bolognase, but they literally un ironically use a jar.

>>8435580
I'd say he'll mop up the rest of that sauce with half a loaf of bread and consider it all one meal.

>>8435585

do you really look at her and think 'normie'

she's a fucking nutter grandmum with a cruel spawn exposing her to public ridicule

Everybody post yer fave Indian YouTube channels.

Here's mine, based Sikh Singh

https://www.youtube.com/watch?v=oJZUxU9szWA

>>8435624
Not sure where you live, but she looks like a typical Brit/Irish auntie.
But i was asking in general, i kinda figure that channel is a troll or humour, or as you said her being exposed by that fat guy.

>>8435647

well it's gonna depend where you live and your class. i grew up in middle class london and everyone knew pretty well how to cook, then i moved up north for a few years and it was pretty shocking - though it was when i was a student so everyone was fumbling in the dark at that stage in their lives.

there are just some really simple procedural bits of knowledge that should be learned within the first few months of you cooking for yourself, or you're a shitmuncher. things like controlling browning, controlling seasoning and acidity, making a concerted effort not to overcook things, only adding fresh herbs at the end, controlling the size of your pieces of food so they cook evenly or in order, etc. it's so intuitive and normies can learn it. if you can't, you either barely ever cook for yourself or you're a fucking retard.

>>8433042
People keep saying how chicken tikka masala is a Brit recipe when it's simply a murgh makhani or butter chicken. Whereas a chicken Madras or balti are much more British in as much as they don't have very obvious Indian analog. And a jhalfrezi, though made by Indian clocks in India, was made for the British. Even vindaloo is more popular in the UK than anywhere in India outside Goa.

>>8435643
Dal makhani is the single most underrated Indian dish.

I like the guy you posted for north Indian and vahchef for south Indian.

>>8429062
loss?

File: Habs.jpg (7KB, 300x180px) Image search: [Google]

7KB, 300x180px

>>8428817

Got this recipe online, and it's pretty similar to a lot of curry vids I've seen.

Ingredients:
2 tbsp oil
2 tbsp ghee (or whatever oils/fats you have on hand)
UNSALTED chicken stock (or water) as needed.
2-3 chicken thighs (or whatever protein you want)
1 cup chopped onion
1 cup chopped tomato
1 inch ginger
3-4 cloves minced garlic
chili peppers to taste

(dry spice powder)- Only half of it will be used in this recipe for curry paste. You can store the rest in an air tight container for later.
2-3 bay leaves
1 1/4 tsp of powder
3 tsp of black pepper
1 tsp of cardamon
1 tbs cinnamon
2 tbs cumin
2 tbsp coriander powder
2 tsp anise
(set these 2 aside)
1 tsp turmeric
Salt to taste

Prep: Mix dry spice mixture but leave out the SALT and TUMERIC. Season chicken / protein LIBERALLY with spice mixture. Heat up your pan. While your pan is warming up, toss onions in a food processor and puree, set aside. Toss tomato in food processor and puree, set aside. When pan is hot, add oil and ghee and brown the seasoned chicken, but don't cook all the way through, wrap in foil, and set aside. Once you take out your chicken, add chopped garlic/ginger/chili and cook till fragrant. Add 1 tbsp of dry spice and cook till fragrant. Add the onion puree and mix, and cook this until the onions are a rich dark brown color (add water or oil if pan gets too dry). Once onions are browned, add tomato puree, tumeric, and 1 more tbsp of spice, mix, and cook until oil separates. Add chicken stock (or water) until you get desired consistency and to compensate for evaporation. Bring to a boil, and reduce heat to simmer for 30 minutes, season with salt, then add chicken and simmer for an additional 30 minutes. Serve over rice.

>>8436365
>*1 1/4 tsp of clove

Whoops.

>>8435900
>butter chicken
I fucking love butter chicken
is there anything better to come out of india?

>>8428817
Step-by-step guide on curry when using pre-mixed powders
1. Heat some chopped garlic and fresh ginger in oil, preferably to start right away in a big non-stick pot.
2. Add a shitton of finely chopped (or even blended) onions, usually 2-3 onions per person serving.
3. Cook on medium heat until onion is soft and transparent, don't forget to stir it often
4. Add a bit of mixed spices and season it
5. Cook untill onion starts(!) to get golden color
6. Add finely chopped tomatoes or tomato paste, about 3/4 amount of onions.
7. Add the final desired amount of mixed spices.
8. Cook till it doesnt taste like onions, and actually tastes good, add spices or season it if necessary
9. Serve with jasmine rice if you fancy, or just regular rice if you're ok

Some curries require you to add a tad of coconut milk before the step 8.

To further improve the taste, you can add one stick of cinnamon, a few sliced chilli peppers, 1-2 cloves and crushed black cardamon right at the beginning with ginger and garlic.

>>8436451
Important addition - when cooking curry, watch your heat. Ideally you want to cook it on high enough heat to get the taste right, but low enough so it doesn't get fried. You don't want anything dark brown in your curry, and if onion burns even a little - it all goes to shit.
Add a bit more oil in the beginning, or pour in some boiling water in the process when it looks too dry. Just try it out a few times and you'll get the hang of it, if you're not terrible at cooking

Can someone tell me how to jhalfrezi

>>8436365
>Only half of it will be used

Wtf? Why are you giving double ingredients?

File: 1480875782502.jpg (32KB, 267x274px) Image search: [Google]

32KB, 267x274px

>>8433042
clean your stove holy shit

>>8437428

>Brown chicken
>Pour in jhalfrzi jar
>Casually empty onto plate of minute rice

You are now an average ck user

>>8437430
Because everybody has a different tolerance for spice, some would want more, some less, so it's better to have it on hand already.

Guess I should have addressed that better.

>>8438521

there's no chilli in that masala though

>>8435585
Opening a jar is barely less effort than adding some flour and seasoning to tomatoes

>>8438524
>chili peppers to taste

They're in there.

You add them with the garlic and ginger to taste.

>>8438664

But that's not in the masala

>>8439118

If you're talking about dried chili powder, then no, it's not.

Chili powder wasn't in the recipe I chose to use, nor do I think it's needed. It could certainly be added, of course.

>>8439210

Well people can handle aromatic spices in high quantities, it's just the hot stuff you have to watch out for.

First you need to start off by throwing in a bunch of random spices and seeds into burning-hot oil (like cumin seeds, coriander seeds, bay leaves, dried chilies, etc.)
Then you need to throw in some ginger and garlic.
After that, throw some onions and diced chilis in.
Then throw some meat and vegetables in.
Add vegetable stock and lots of more spices (especially ground garam masala), as well as some chili powder.
Dekimashita!
Now it should be filled with lots of spiciness and smell like the streets of Mumbai.
Source: Watching hundreds of videos of Indian people cooking on Youtube