Curry
 

A search did not pull up any threads specifically on curry, so I started one.

Curry is not something I grew up eating. I probably didn't try it until I was 18 or so. I've had a limited taste since (goat and chicken) and only cook one dish with curry in it: mulligatawny soup - chicken and rice with curry and apples. Your favorites?

I grew up eating curry...so I really cannot get involved...as it will will too long.

Curry is something I grew up eating. One of my favorite meals as a kid was eating my mom's chicken curry with flatbread (roti).

There are many different kinds of curries and even more variations. Coconut curry, egg curry, chicken curry, goat curry, beef curry, lamb curry, fish curry, etc. With fish curry, you can use different kinds of fish. I had a great fish curry on the weekend that used Spanish mackerel.

An uncle makes a chicken curry that is to die for. The gravy is so good I could bottle it and sell it, if I didn't eat it all myself. He uses a different set of spices than my mom.

We've got several 'curry pastes' (1 quart size) in the fridge, yellow, green, and maybe another... I like to make a soup with this as the base, throw in some seafood, noodles, and veggies like baby bock choy, chinese eggplant, water chesnuts, etc...

A nice red thai curry. mmmm. Or a plate of sodium-bomb japanese curry over rice after some drinks. mmmmmmmmmmmmmmmmmmmmm. Pakistani curry, Indian curry, so many curries. Most are delicious in their own ways.

a current favorite for me is Aloo Chaas

mmmmmm.... curry (drool)
 

As someone of Indian origin, I feel that there are just too many to choose from. Curries vary by region even by town/city in many parts (an imperfect comparison to beers in Germany). Something you eat in Tamil Nadu will be different than in neighboring Kerala, ditto with Rajasthan, Bengal, Maharasthra etc... As someone who's parents are from Tamil Nadu, I can sometimes tell differences between the same dishes made in different towns/villages, and of course each town and village has unique dishes that are not replicated elsewhere (like in many other countries of the world)...

That's not even mentioning what's found in Pakistan, Bangladesh, Malaysia, Singapore, Thailand and Japan.

To sum up "Curry" is awesome. ^

<emphasis mine>
<drool>

Its always nice to try different curries at various eateries... the more 'local' the better :D (The more heat the better too... to a point :cool:)

ANC could use a little more spice~

AGREED !!!^

Fish head curry at Muthu's in Singapore was a very delicious treat. http://muthuscurry.com/

Really enjoyed a couple curry dishes at Aspara this past weekend in Cincinnati http://www.apsaraasiancuisine.com/

I also make on a regular basis chicken salad curry sandwiches

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Funny. The current favorite is a curried butternut squash soup. It's real easy to make and it's wonderful when the first frost comes and the squashes are insanely cheap like now.

Can anyone suggest how to use fresh curry leaves? Lots of ethnic Indians in my city so there's always a supply of fresh curry leaves, which my afther tells me makes wonderful curry (if you know how).

Fragrant mangoes with a coconut-curry leaf sauce.


If you can get your hands on this book...

"660 Curries" by Raghavan Iyer, it has lots of ideas for curry leaves.

I was fortunate to be able to take his class when he came to Houston and all the food was wonderful ... and it was authentic curry too (he didn't use that pre-made curry spice in a bottle) :D

ALthough the book does have recipes for making your own spice blends.

Portions of the post that previously appeared in this space have been deleted. I would provide you with a reason why, but doing so would likely be against the TOS.

It's not, and it's not. I'm not a fish person, but was drug along to Muthu's by some clients taking me out for a treat, so I could hardly refuse. You'd be surprised by how much flesh there is on the cheeks (that's really what you're eating, and it was, um, very big) and no more messy than anything else.

If I ever leave Britain, the absence of good curry* will be a hole in my soul.

There is a lovely place just round the corner from my house where you can get a starter, main and rice for £7.50. I'm in heaven.

* Curry in the British sense

I regularly make Japanese brown curry as comfort food. In fact, I'm making some tomorrow.

I'll probably use one of those "chocolate bar" curry mixes as base, but I also like to add various curry powders, and Patak's Vindaloo paste for that extra heat. Yum!

You say curry, I say kare-kare

:p

I enjoy curry of most types. Mix it up with plain white rice, potatoes, carrots and I get myself a fine meal. I can also tolerate the spiciest ones as well.

I love japanese curry. The kind that comes in the little solidified paste things that you add water to. The indian kind is a bit too spicy for me, unless it involves about 4 parts coconut milk per 1 part curry.

I should make some, but that involves me going out and buying vegetables. Oh, the misery of not having ingredients on hand....:(

spot on alanw^

I do love both Indian and Japanese with a slight preference towards the latter. My comfort food is a squid and veggies curry Japanese style.

I made a Trader Joe's run on the way home from class last night, and picked up a whole bunch of veggies (carrots-a bag for 89 cents! :shocked:, celery, zucchini, tomatoes, mushrooms)....now if only I would get around to actually making it. I guess my incentive would be that last weekend in NYC it went from like 70F to like <50 overnight, forcing me to go from short sleeved shirt under a button down to a winter coat in one day-and I don't have a pot big enough to make soup :)

As far as squid goes....um, I don't eat seafood. I have no problem with the occasional Trader Joe's cod fillet or philadelphia roll...:D...how the hell would I make basmati rice without the use of a rice cooker though?

Banana Curry
 

Don't knock it until you try it but I've made this one numerous times and it's great. It's mild enough for those who like a mild curry, and hot enough for those who like it hot

Ingredients:

• 2 tablespoons oil
• 1 tablespoon (or more) red curry paste
• 3 bananas, thickly sliced
• 1/4 cup lime juice
• 1 onion, sliced
• 500g chicken breast fillets, sliced into strips
• 250g green beans, sliced
• 1 medium eggplant, chopped
• 1/2 cup water
• 1 teaspoon chicken stock powder
• 1 cup (250ml) low fat coconut cream
• 2 tablespoons shredded basil
• 2 cups white rice, cooked

Directions:

1. Heat oil in pan, add half the curry paste and half the bananas, toss until coated. Remove from pan, pour over lime juice.
2. Add remaining curry paste and onions to the pan. Cook until onions are soft. Add chicken and cook until golden brown. Stir in beans, eggplant, water and stock powder, simmer uncovered for 10-15 minutes.
3. Stir in coconut cream, simmer until just thickened. Add banana mixture. Mix through remaining bananas, allow to heat through. Sprinkle with basil and serve with rice.

It serves 4 people, but I've been known to attack it on my own :)

Y'all are making me hungry. :mad:

Thanks for the recipe, dannyr!

Have you tried plantains with it? Do the bananas get overly mushy?

I was just about to ask what other fruits can be added to curries. I've seen apple and now banana. Any others?

Mango (if you are not allergic to it). :)

And pineapples.

Currywurst of course!

I do love a good Kashmiri Korma, and many other northern dishes. Whilst I do love the flavours in southern Indian / Sri Lankan cooking, it tends to be a bit on the hot side for me!

As per a previous poster, I'll caveat that with this is based on the Indian cooking we get in the UK, which I'm sure is somewhat removed from its original inspiration.

If you like curries, come to GLA, where it's a bit of an obsession. There's a curry house on almost every corner, and usually of a good standard. There are also a good number of modern Indian restaurants, which offer something different to 'standard' fare. All of which has contributed to GLA winning "Curry capital of the UK" several times recently, ahead of stiff competition from the likes of Birmingham (home of the Balti) and Bradford (home of lots of traditional cooking).

Emm a lot of British Indian add lychees to a Kashmiri korma - sounds odd, but is surprisingly good. I quite like a sweet curry anyway!

Probably a third to a half of my dinner diet is curry. Although I am partial to thai curries, my tastes run the gamut. I find that thai ingredients are more difficult to find than Indian ingredients, though I live close to a few very large Indian communities. The one that I really (really) do not have a taste for is Filipino. Once you start making some blends, you can quickly find yourself trying a bit of this and a touch of that to come up with something unique. Just have a good spice mill on hand and some patient loved ones. Fortunately, mine cannot cook so she likes everything. :p

I haven't tried plantains with it, and no, the bananas normally hold their texture and non-mushiness

Thanks for the recipe ... must try it out :p

I was also raised on curry. Super spicy south Indian vegetarian curries, mainly. My favourites are eggplant (^^^^^), okra, peas, and plain old yellow dal (well and also some vegetables for which I don't know the english names). Since we're south Indians, I generally eat with rice, but chapatis and naan are also yummy.

I've been eating thai curries since I was 15 or so. Big fan. :)

PS. I'm pretty sure I've seen golden raisins in some Indian curries... .

I just made a gigantic batch of vegetable curry tonight. It took me about an hour, but it was worth every little second.

Basically 4-5 large ribs of celery, sliced, 2/3 of a big potato, cubed, one zucchini, cubed, 2/3 of a midsized onion, diced, about 12 ounces of mushrooms, cut into quarters, 3 carrots, chopped, a can of diced tomatoes, juice and all, and half a large box of chocolate bar curry paste. Sweat the onions in a hot midsize saucepan (or dutch oven if you have one), sautée all the vegetables except for tomato and mushrooms. Set aside sautéed vegetables. Sautée mushrooms separately, throw the rest of the vegetable back in, cook some more (about 5 minutes). Put in enough water to generously cover (about 4-5 mugs' worth), bring to a boil. Throw in chocolate bar curry paste and then stir vigorously until mostly dissolved. Let it come to a boil again and thicken slightly. And then you're done!

The only failure was cooking 2 pounds of basmati rice in a 3 quart saucepan. Bottom got scorched, but otherwise pretty good.

Now if only I can store rice without having it go bad sitting on the counter or getting really hard in the fridge.

Any experience with Kitchens of India curries?
 

I love curry dishes when traveling, but I'm way too lazy to try making my own curries. A recent Slickdeals special (coupon codes) that knocked about half off the prices listed made me consider ordering either this chicken curry paste, or this fish curry paste, this ready-to-eat Palak Paneer, or this Dal Bukara.

Do any of you have any experience with these? If not, any recommendations for other prepared curry pastes I might try?

Don't know about Kitchens of India (try them and let us know), but the stuff from the "Tastybite" brand is great for a quick fix...

thats the one thing I miss when in South Jersey is the lack of Indian food, I have used one restaurant which is good and pretty similar to "British indian" food, I could eat curry for breakfast, lunch and dinner if I could. I did try to get my friends to go out for a curry but they dismissed it as "expensive" and "foreign" so its nice to know that some in NJ are more open minded:D

one of my colleagues swears by the laxative powers of curry. he says his hit rate is 100%:D

Oh yes! ^ :D

Also, the turmeric found in many curries (most, really) is an excellent liver cleanser. I highly recommend tossing a bit of turmeric into just about everything. The only downside is that it turns everything yellow.