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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-31-2012, 04:51 PM   #31
bluetang
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Killer tutorial there bucc! Never had a curry in my life, that is going to change! Love that bone in chop on that lamb.
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Unread 08-31-2012, 07:04 PM   #32
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Psssstttt...some of the best curry I ever had was in Sydney. Some of the best of other things I ever had was also in Sydney...but that's a different conversation altogether!!!
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Unread 08-31-2012, 09:39 PM   #33
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Unread 09-01-2012, 12:58 AM   #34
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Now that's really from scratch!
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Unread 09-01-2012, 08:56 AM   #35
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Holy fark...found curry leaves but they are dried...how do i adjust recipe using dried?
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Unread 09-01-2012, 09:14 AM   #36
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Thanks Bucc, one of the first meals my (future) wife made me nearly 20 years ago was Indian food. She was trained by an Indian chef. I admit it was the first Indian food I ever liked, and that is because she made it right. I've watched her make curries I don't know how many times since then, but from this tutorial, I think you were taught by the same person.
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Unread 09-01-2012, 09:26 AM   #37
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Thank you for that fine tutorial. You did a good job of explaining the process very clearly so even I think I could do this. And I will. Thanks again for sharing.
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Unread 09-01-2012, 01:44 PM   #38
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Bravo, Bucc, Bravo. Really appreciate the attention to detail you put into this.

One thing I wanted to add that might be helpful for people is once all the ingredients are together, instead of slow simmering on the stove, is to put the curry in a cast iron or enameled iron pot and let it slow cook in the oven at about 300-325 for a few hours. First hour so of the cook can be covered, while the last hour should be uncovered to allow the mixture to thicken. We do this all the time with the various chilis we make to crate a nice slow gentle heat that will not burn the spices.

So where's my farking Vindaloo?

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Unread 09-01-2012, 02:23 PM   #39
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Quote:
Originally Posted by lemur View Post
Holy fark...found curry leaves but they are dried...how do i adjust recipe using dried?
If they are quite green then use 10% more, but if they are a light green use 20% more!
If you buy fresh and wish to keep them, put dry leaves in the microwave in a single layer and microwave at 80% for 1 and a half minutes before sealing and freezing for 3 months max.
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Unread 09-01-2012, 02:57 PM   #40
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Quote:
Originally Posted by Moose View Post
Bravo, Bucc, Bravo. Really appreciate the attention to detail you put into this.

One thing I wanted to add that might be helpful for people is once all the ingredients are together, instead of slow simmering on the stove, is to put the curry in a cast iron or enameled iron pot and let it slow cook in the oven at about 300-325 for a few hours. First hour so of the cook can be covered, while the last hour should be uncovered to allow the mixture to thicken. We do this all the time with the various chilis we make to crate a nice slow gentle heat that will not burn the spices.

So where's my farking Vindaloo?

Patience, bro.
I'm trying to decide what to do next, and am considering going wide with a Trinidadian Goat curry or a South East Asian curry.
Both are good choices because they teach another very different style.
I will do a vindaloo for you at some point ...but I feel pretty sure you already have it down, no?
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Unread 09-04-2012, 06:08 PM   #41
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It occured to me that a list would be useful...for when you hit the market/speciality shops.

Seeds- buy them in preference to powders.
They are intoxicating when they are fresh ground, and once ground they start deteriorating, so the powder that was ground who knows how long before you buy it, well, it is close to sawdust in comparison.
Curry Powders: Same deal, buy fresh from speciality stores.
I hit an Indian place once every few months and they have spices in containers, I buy it by scooping it into plastic bags and transfer it to little glass canisters with rubber seals, small sizes.
That way it is always fresh when I use it, and go buy more fresh when I run out.
Mortar and pestle.
This is the best tool, it is so useful.
Not only will you be able to grind seeds to powder, you can control the particle size somewhat, great when you want a pepper steak or pastrami seasoning!
It also allows you to bruise herbs and make garlic rosemary EVOO marinades for example, and pound Galangal which is a SE Asian type of ginger that is like wood!

I also have an electric coffee bean grinder dedicated to spices but that is a luxury and useful only if you use a lot of spices.
Spice List
Fennel seeds
Cumin Seeds
Coriander/Cilantro seeds
Fenugreek seeds
Mustard seeds -yellow and black
Cardomom seeds Green and Black
True Cinnamon Quills- I buy bulk bags, grind some as needed.
Cloves whole
Dried chilies mixed varieties_Asian:Wiri Wiri/Birdseye/Thai long/Chinese very long/Scotch bonnet/Serrena/cayenne/Ghost..and flakes and powders are useful too.
Nutmeg
Candlenuts
Saffron
Curry leaves
Kaffir lime leaves
Bay leaves
Dessicated coconut
Cans coconut milk and coconut cream
Palm sugar
Tamarind Juice (in containers these days)
Fish Sauce
These are the the things I use and always have stocks of, but if you are not bitten by the bug yet, just buy as you need and slowly build up.
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Unread 09-10-2012, 05:27 PM   #42
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After much discussion and sorrow expressed by Aussies hearing that there were people in America who never had a curry, it was pointed out that many may live in area's where the spices are just not available, and so it was voted that an easy curry powder recipe may have been an essential step for those in such a situation.
The following recipe assumes you can procure a good quality Indian curry powder, and for sure you could online.
You can buy a quantity and make curries and devilled eggs and spreads, it is so handy.


Recipe 2
Curry Goat

Same recipe for beef,lamb or chicken, cooking times of final step are
Goat/beef-70mins
Lamb-60 mins
Chicken-25-30 mins.
This dish
2 lbs goat(on the bone)
1/2 lemon
6 cloves
3 wiri wiri chilies/scotch bonnet or habanero
1 1/2 Tbscumin seeds roasted and ground
1 1/2 Tbs garam masala
1 1/2 curry powder
1 small onion, sliced into fine half rings
1 spring onionsliced thinly
3 Tbs celery tops
3 Tbs corn/ peanut oil
1 1/2 tsp salt
4 small potatoes peeled and halved
Wash meat and place in a bowl, water to cover
Add lemon juice of half lemon plus shell and let rest while you prep.
Put garlic, peppers and 3 Tbs water into a blender and whizz.
Empty into a bowl.Stir in, cumin,garam masala, curry powder, and a little water until a thick paste is formed.
Put onion, scallion and celery tops into a separate bowl.
Pour oil into a wide heavy based pot over low to medium heat.
Put in the spice paste and cover the pot.
Allow to cook for 2-3 mins, removing lid and stirring every 30 seconds.Add the strained meat and turn up heat to medium and stir well, coating the meat.
After 2 mins add salt and onions and celery tops and cover.
Cook this for 20 mins, sometimes taking off the lid and stirring.
The meat/veg will surrender a lot of moisture during this time.
Let it dry out, then add 1 pint of water, stir and bring to the boil.
Turn heat to low and cook for 45 mins before adding potatoes.
Cover and cook for 10 mins and assess how much fluid is in the pot.
Add up to 16 Fl Oz if needed to make gravyand cook another 20 mins covered until potatoes are tender.

The brown pickles are hot pickled lime relish.
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Last edited by buccaneer; 09-10-2012 at 08:44 PM.. Reason: Keep making it clearer...I'm slow...
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Unread 09-10-2012, 05:34 PM   #43
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Keep em coming Buccs!
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Unread 09-10-2012, 05:54 PM   #44
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Whispers:Thanks Guerre.... I picked up a lamb shoulder yesterday .
They are glorious to use for curry...but TFO used her girl eye superpowers and asked for a French Roast over charcoal...
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Unread 09-10-2012, 07:14 PM   #45
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Sir, you define the Brethren spirit in your efforts here. I cant thank you enough for taking the time and effort. I like the idea of all the fresh ingredients and hard work.......Grazzi.
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