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David Ross

eG Cook-Off #80: The Aromatic, Exotic Flavors of Curry

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On 6/26/2019 at 6:31 AM, chromedome said:

Finding these cool things in secondhand stores is probably a bit more likely in BC than elsewhere, but you never know your luck.

@Kerry Beal and I have come across them more than once in local thrift stores. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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The best ever spinach paneer. I like this dish and have cooked it many times using different recipes. This one from Rick Steins India is the simplest and creamiest (despite using no cream). It’s cooked in one pan, no blenders involved. I may never try another version. Served here with rice, paratha, cucumber raita, black lentils and mango pickle.

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@sartoric, that's high praise for a recipe. Do you have a link that you can share?


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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15 minutes ago, Smithy said:

@sartoric, that's high praise for a recipe. Do you have a link that you can share?

Sorry, no. There’s comparisons online which show various different palak paneer including his, but no recipes. I keep borrowing this book from the library, one day they might give it to me, ha ha. The thing I liked the most was the method - fry whole spices, add aromatics, add ground spices, fry the cheese, then tomato, add chopped spinach and yoghurt. Takes about 20 minutes.

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Found this instant curry at a Japanese market ... I am usually not a big fan of seafood curry, but this might be different 😉

 

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I love trying prepared curries , such as the above

 

too bad , they all seem to have way too much NsCl

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16 hours ago, rotuts said:

I love trying prepared curries , such as the above

 

too bad , they all seem to have way too much NsCl

 

Umamimart has a recipe for Japanese curry from scratch that I've made a couple times and love.  If only it were not so much effort.

 

https://umamimart.com/blogs/main/japanese-curry-scratch

 

 

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18 hours ago, rotuts said:

NsCl 

 

 

Perhaps you meant National Superconducting Cyclotron Laboratory! Or perhaps NaCl, which you could just as easily abbreviate to "salt" (same number of letters) and avoid misunderstanding.,


Edited by liuzhou (log)

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3 hours ago, liuzhou said:

 

 

From whales, obviously!  😀😀😀

 

 

My local store has been out of stock for a while... they say it's too expensive to bring in a whole whale for just a few customers...

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12 minutes ago, KennethT said:

My local store has been out of stock for a while... they say it's too expensive to bring in a whole whale for just a few customers...

 

No vision! Any imaginative store owner could deal with that problem.  Market it as Premium Grade Japanese Elephant Blubber, for example. It would fly out like flying out things.


Edited by liuzhou (log)
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From this weeks visit to the market ...

 

92ED496F-B818-4E25-8D39-C0E294A4CE24.thumb.jpeg.5fa9998163197d859c1fd08455b8f051.jpeg

 

53739AD0-2E09-4EC0-A82B-7403B4B7DE4C.thumb.jpeg.4f08f94054c5e4587996d5b56dab3d6c.jpeg

 

It made me so ulset that I couldn’t buy the “tasting set” that I bought above whale curry to compensate ...

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My newest dish is a Macau-Style Portuguese Chicken Curry that was inspired by a story in Saveur about the flavors of Macau.  I modified the recipe quite a bit, and this is now my favorite curries I make at home. 

Macau Portugese Chicken Curry.JPG

 

Ingredients-

For the Chicken and Marinade-

8 bone-in chicken thighs, skin on

2 tbsp. cornstarch

1 tbsp. chicken bouillon powder

2 tsp. Kosher salt

2 tsp. black pepper

2 tbsp. light soy sauce

2 tbsp. Shaoshing Chinese rice wine substitute sherry

6 cloves garlic, minced

3 tbsp. minced fresh ginger

3 tbsp. all-purpose flour

3 tbsp. canola oil

 

For the Curry Stew-

2 10.5oz can condensed cream of mushroom soup

2 13.5oz can unsweetened coconut milk

1 cup evaporated milk

2 tbsp. curry powder

1 tbsp. turmeric

1 tsp. red pepper flakes

2 cups daikon radish, peeled and cut into large chunks substitute potatoes or turnips

1 medium yellow onion, coarsely chopped

3 cups chopped spinach

2 tbsp. sliced green onions for garnish

4 fresh lime wedges for garnish

 

Instructions-

Marinate and Brown the Chicken-

In a large bowl, add the cornstarch, chicken bouillon, salt, pepper, soy sauce, Chinese rice wine, garlic and ginger and stire to combine. Add the chicken thighs, and toss to coat in the marinade. Cover the bowl and let the chicken marinate in the fridge for 30 minutes.

Remove the chicken thighs from the marinade. Save the marinade. Heat the canola oil in a saute pan over medium heat. Dust the chicken thighs with the flour and brown on each side, about 4 minutes. Now make the curry stew.

 

Make the Curry and Braise the Stew-

Heat the oven to 325. In a heavy dutch oven, add the cream of mushroom, coconut milk and evaporated milk. Stir in the curry powder, tumeric and red pepper flakes. Add the daikon, yellow onion and spinach. Stir in the reserved chicken marinade. Add the browned chicken thighs to the dutch oven.

Cover the dutch oven and place in the oven. Let the curry slowly braise for two hours until the chicken is very tender and the curry is hot and bubbling.

Serve the Macau-Style Portuguese Chicken Curry with steamed white rice and garnish with sliced green onions and fresh lime wedges.

 

 

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Here's a curry stew I made a couple of months ago. I use the S&B (Japanese) curry powder. Or I use the Frontier brand "muchi" curry powder, which I can buy from the bulk bins. I also use canned coconut milk (not low-fat). It has potatoes, carrots, green peas, and mushrooms.

IMG_0590.jpeg

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45 minutes ago, MokaPot said:

Here's a curry stew I made a couple of months ago. I use the S&B (Japanese) curry powder. Or I use the Frontier brand "muchi" curry powder, which I can buy from the bulk bins. I also use canned coconut milk (not low-fat). It has potatoes, carrots, green peas, and mushrooms.

 

 

I also use S&B - it has a nice depth. Depending on my supplies I like to add fresh ginger for a  different note. Since I have way more citrus than we can use or give away I'll cut some type in half and drop in the pot. The pith adds a hint of bitter. Citrus leaves also work as does lemon verbena.  I used to buy whole coconuts and the whole making the milk thing but admit to canned now And as you note NOT low fat one.  For that type of stew I prefer chickpeas and eggplant for heft rather than potatoes and maybe some tofu and serve with a short grain rice. Being a California girl the rice is usually Calrose. Freezes nicely for future meal as well. 

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what is rasam powder?  Does it have any other names?

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