MABB v6.6.6

i'm somewhat of a idealistic fresh food minimal spices purist, but curry is one area that just blows me away. whats the list of spices that makes curry? sheesh i know its a lot, and it is absolutely distinct in flavor. curry the spice combination in itself defines an entire genre of cuisine. holy fucking shit. excessive salt on a dish, an abomination. marinating kobe beef with worcestercire sauce, an abonimation. a saag paneer curry without the curry...creamed spinach with goat-herder cheese...an abomination.



curry=the most amazing popular spice combination. it is a beast, a food group, a genre of cuisine in itself.

I hate the smell of curry and I never cook with it

One recipe for curry powder:



2 tablespoons whole cumin seeds, toasted

2 tablespoons whole cardamom seeds, toasted

2 tablespoons whole coriander seeds, toasted

1/4 cup ground turmeric

1 tablespoon dry mustard

1 teaspoon cayenne



Another:



3 tablespoons coriander seeds

2 teaspoons cumin seeds

1 teaspoons fenugreek seeds

1 teaspoon fennel seeds

1 teaspoon yellow mustard seeds

2 teaspoons white peppercorns

6 whole cloves

2 tablespoons turmeric

2 teaspoons ground red pepper

you hate the smell of curry?....this must be another one of your extreme right-winged preoccupations.

I'm very adventureous when it comes to food, I've tried the like sea anemone, urchin, eel (one of my favorites when I can get it), jellyfish....I'll try anything once I just don't like curry don't know how that makes me right wing

its a joke oviously....right...you knew that right? yah you must have. still i think it is a superficial block. i dcon't know how you could actually dislike the smell of curry. i smell a scam. its an absolutely harmless combination of spices. there is nothing shocking about it. it must be a conservative thing...i'm sorrry. i'm sure that if you were in your right mind, i could blow you away with the simple curry recipe i posted in the mabb 2.0 recipe book. you must have some kind of contrived block towards curry.

[quote name="Noyka"]I hate the smell of curry and I never cook with it[/quote]

Our very own resident Paki will be disappointed at this.

once again, i really think its a contrived block that you (oinka) hate the smell of curry. i understand hating the smell of sashimi, but this....???? i strongly oppose it and i motion the jury towards sentencing you to life in prison.

seriously, even just canned tomato boiled, broiled, baked or sautted with just curry, and no extra fancies = a masturful curry dish, at least a side dish.

i'm now cooking a canadian bacon curry from my mom's tomato juice for her red beers, and sliced canadian bacon from my dad who meant for it to be pizza, which it also was. plus brown sugar, dried diced inions, salt pepper and of course...CURRY. we'll see how it turns out.



oh wow its delicious.

Curry

I just made some curry the other night, although I used "curry powder" and didn't make it myself.



chicken breasts, cut to desired thickness

curry power

vegetable oil

1/2 bulb of garlic

coconut milk

mushrooms

broccoli and/or peas.



I don't really measure anything with this one.

also cook some rice on the side.

I sometimes add some curry inside chicken

[quote name="Lumbergh"]



curry power[/quote]

i like it

coconut milk. i've never worked with it and i know its a big deal in curry cooking. i also use curry powder.

[quote name="Noyka"]I hate the smell of curry and I never cook with it[/quote]

Me too! It smells like armpit odor.

[quote name="Lumbergh"]I just made some curry the other night, although I used "curry powder" and didn't make it myself.



chicken breasts, cut to desired thickness

curry power

vegetable oil

1/2 bulb of garlic

coconut milk

mushrooms

broccoli and/or peas.



I don't really measure anything with this one.

also cook some rice on the side.[/quote]





Refer to noyka's curry powder recipes.. they both sound spot on.



Also, fresh copped ginger goes hnd in hand with the garlic youre using

[quote name="Shredlord"]
[quote name="Noyka"]I hate the smell of curry and I never cook with it[/quote]

Me too! It smells like armpit odor.[/quote]



what in the fuck? it doesn't smell like armpit odor at all. burger king onions do.

It's fucking hard to find good curry around here. All the Indian restaurants nearvby water it down to make it "palatable" to pussy Americans who can't take spicy food.

[quote name="HbW"]It's fucking hard to find good curry around here. All the Indian restaurants nearvby water it down to make it "palatable" to pussy Americans who can't take spicy food.[/quote]



i guess maybe i don't know the difference. i've only eaten from one indian food resturaunt and its one of the best resturaunts in lincoln nebraska. "the oven" if you ever visit here look it up. there's one in omaha too. its pretty damn spicy, my saag paneer always comes with some big chunk of wood in it, and i don't think its cinammon although it might be. mmm and the best saffron rice ever.

so guys, i've been working on it and i finally stumbled upon a great and simple curry recipe.



one boneless skinless chicken breast cut up

standard mild curry powder

grated lemon zest

grated ginger

enough tomato juice for a sauce

a little chopped onio n

one beaten egg

(no salt and pepper needed)

oil, ghee, shortening, or butter

ground mustard

a pinch of brown sugar



saute the chicken breast and on ion in the oil in a frying pan



add tomato juice, lemon, ginger, curry, sugar, and mustard (the mustard is key because it eliminates the excess canned dog food sweetness of the tomato juice and adds subtle pungency.



simmer at a low to mid heat for a few minutes until the juice reduces and thickens a bit (doesn't take long)



then pour the beaten egg in a small stream egg drop style.



continue cooking until the egg is set (30 seconds tops)



serve

so i just attempted alu saag, which is a potato spinach curry dish with garam massala as the main curry spice. i botched it and here's why. i didn't coat and brown the diced potatoes (the main ingredient) in the oil and seasoning before i added the spinach puree. i added them at the same time, so it turned out to be a big boiled mush (:lesson:), but still good, because garam massala is fucking amazing.

If you dont marinade the chicken for at least an hour if not over night, you are missing out majorly



I marinade and then grill before adding the chicken to the curry.

curry and the sauce itself though is so damn powerful and spicy that its kinda nice i think to have a plain chicken flavor for the protein. i know that at the indian food joint around here, they often boil their meats, especially lamb, and it from what i tasted the meat itself is plain.



but for grilling a chicken by itself, oh ya, a marinade is essential.