Curry Tutorial#1

[phil c]

Great info! I love currys but have never gone past some very simple things. Really looking forward to lesson #2

[MS2SB]

Great tutorial Bucc! This looks fantastic and can't wait to give it a try. I'll be checking the local asian market to see if they have fresh curry leaves.

[landarc]

Very nice tutorial Buccas, that is a good curry and I like that you explained the seed toasting process. I am too danged lazy to do all of that normally. But, I do prefer the curry done this way to one using paste or powder.

Curry leaves that are fresh are annoyingly hard to procure around here. Sadly, the nearest Indian/Pakistani market is 35 miles from me. I can get some from time to time at one of the Asian markets though.

I will add, if you think you like curry, you have to try this. There is no comparison between fresh roasted seeds and fresh herbs and the stuff you get from a jar or can. And most restaurants, you can tell, do not use fresh roasted spices. I would say that 95% of Indian restaurants make a good curry, just like 95% of BBQ restaurants make the best BBQ you have ever had. Literally, that much of a difference.

[GARNAAL]

a "just about everything from the Chicken Curry"

https://docs.google.com/file/d/0Bwoj...xZDdiNDI2/edit

[Big George's BBQ]

Awesome tutorial Thanks

[landarc]

Originally Posted by GARNAAL

a "just about everything from the Chicken Curry"

https://docs.google.com/file/d/0Bwoj...xZDdiNDI2/edit

Man, that is one weird curry recipe, seeing the soy sauce and S&B, that has to be Hawaiian in origin.

[LM600]

Nice one Bucc!

Also, we can cook tikka, shashlik, sheek kebabs and kofte on the grill....I usually throw a few chicken breasts on the grill then vac. pack purely for using in curries.

[GARNAAL]

Originally Posted by landarc

Man, that is one weird curry recipe, seeing the soy sauce and S&B, that has to be Hawaiian in origin.

Actually I got this recipe from a Dutch Lady who spent a lot of time in Indonesia (husband worked for Shell there..) - she said her cook there made this frequently - she had a handwritten piece of paper with the ingredients..

if you like chicken liver - try it - it's very tasty with some rice !!

[landarc]

Interesting, most folks who are really into authentic curries laugh at S&B, although, I use it, as it is what I got used to for Japanese Chicken Curry. Most of the Thai, Indonesian and Indian cooks I have talked with find it too sweet and the flavor far too mild. Still, I can see where I would like it, except I don't care for chicken livers normally.

[tish]

Fantastic tutorial, Bucc! You did yourself proud, and I'm so happy you decided to go for it!

[frognot]

Outstanding tutorial Buccs!

[Cast Iron Chef]

Excellent write up. I love curry. Use it as often as possible but not to your level.

[caliking]

What an awesome tutorial, bucc!!


If I may add one small tip - when you add the spices to the tomato onion mix, stir things around until you see the oil separate a little from the paste. Hard to describe but you will notice the change - from being somewhat homogenous, you will see the oil just ooze a bit from the paste if you stop stirring briefly. For some reason, I love the taste of turmeric, so most of my dishes have 1/2-3/4 tsp in them, thrown in with the other spices. It must be sauteed well, or else you can taste the raw turmeric.

And there are ways to cheat!! When I'm done with making the sauce and about to add the meat, I sometimes move everything over to the crockpot It works well for that part of the cook. Also, in India every household has at least 1 pressure cooker which is commonly used to make dal, beans, certain types of rice, and many meat dishes.

Thanks for posting this!

[buccaneer]

Originally Posted by tdwalker

Anyone have an idea where to get the curry leaves? Is there a subsitute?

There is no substitute...but when you find them, buy up big and freeze packs of them so you have them on hand!
The smell and taste is startling to unfamiliar palates and TFO liked it halfway through her first curry decades ago but when I first came across them it took me 3 or 4 meals before I was into them.
Unique flavor

[buccaneer]

Originally Posted by caliking

What an awesome tutorial, bucc!!


If I may add one small tip - when you add the spices to the tomato onion mix, stir things around until you see the oil separate a little from the paste. Hard to describe but you will notice the change - from being somewhat homogenous, you will see the oil just ooze a bit from the paste if you stop stirring briefly. For some reason, I love the taste of turmeric, so most of my dishes have 1/2-3/4 tsp in them, thrown in with the other spices. It must be sauteed well, or else you can taste the raw turmeric.

And there are ways to cheat!! When I'm done with making the sauce and about to add the meat, I sometimes move everything over to the crockpot It works well for that part of the cook. Also, in India every household has at least 1 pressure cooker which is commonly used to make dal, beans, certain types of rice, and many meat dishes.

Thanks for posting this!

That advice is sound for a paste frying step but isn't going to happen here, caliking.
The masala will not absorb the oil or release it because of the liquid volume .
The plan I have for the following curries this step will be essential, but not for this one.
If these new curry makers stand watching and waiting for that to happen the liquid will reduce too much and won't have the volume to support the meat cooking process, you see?

Slow cookers like the crock pot do work fine, but I never use them because the aroma of the curry is torture!
One point I didn't mention....just like some other foods like chili, a curry will enhance if left a day before eating.
I know, that requires the self discipline of a superman, and I can't do it...but make enough so that you have lots for the following day, you will be so happy you did!