| Curry lovers..a special breed?
Posted: 6/7/2008 4:08:16 PM | vbxtc
I have a Caribean cook book. I love these curry recipes they really sound great. The Goat is an old southern favorite for bar b q ! | |
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| Curry lovers..a special breed?
Posted: 6/7/2008 4:12:30 PM | | I enjoy curry, but it is something that I do not try it at home as the one time I did, my house smelled like BO for about 10 days afterwards, despite running an air purifier, airing things out, etc. Does anyone have a solution? | |
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| Curry lovers..a special breed?
Posted: 6/7/2008 6:23:30 PM | There are several possible solutions.
1. First, you are right, if you don't like the smell of curry lingering in your home, don't make it inside. It's like cooking with a lot of garlic, or cooking cabbage. Lots of people do like the smell, but if you don't , then don't do it inside. Instead take an electric utensil of some sort outside and make it there.
2. There is a product called Zeolite that absorbs odors without poisoning you in the process (as do air "fresheners"). You can find it on line.
3. Light a match. It's a very old fashioned remedy, but it works wonders to clear the air.
4. Light an unscented candle. Same principle. You can light a scented one too if you don't care about inhaling the chemicals from the fragrance used in it.
It sounds like you might be ultra sensitive to the particular odors of curry though. Do you find it offensive when you have it out? If not, just eat curries that someone else makes and not have to do any of these things. LOL Good luck
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| Curry lovers..a special breed?
Posted: 6/7/2008 11:17:23 PM | ^^^Thank you for you have given me the first great answer ever on this subject!  I have posted this question on cooking sites and have not gotten good answers. In a nutshell, as fabulous as curries are, they do have lingering odors. | |
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| Curry lovers..a special breed?
Posted: 6/8/2008 4:59:28 AM | I don't think it takes a special breed to love curry either. I think there are so many types of curry in this world that most people would find one they loved if they took the time to look.
I guess I love them all, Thai Curry, Indian Curries and Masalas, Chinese Curry, Jamaican Curry, Persian Khormas and other Middle eastern curry-type dishes....green, red, yellow, hot, sweet, medium spice, you name it. I especially love any curry with eggplant. Curry was the only way chicken would pass my lips for many years and still my favorite.
While I prefer to custom mix my own spices to each individual dish, if you are looking for fast, I guess you could just buy a spice mix, brown some meat, add liquid and the spice mix and there you have it after some simmer time. I am not sure curry and fast go together. Curry is to be savored, not turned into a fast food item. Good luck, though. | |
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| Curry lovers..a special breed?
Posted: 7/15/2009 9:29:51 PM | Some curry recipes i'm not to fond of. Though I did grow up loving a curry chicken dish that my mom made. Just a basic chicken and rice that you slow simmer.
I didn't open my mind until I went to a few east indian restaurants with some east indian friends and they turned me onto some amazing Indian Curries.
If you try curry, try it in as many ways as you can so you can find the ones you love.
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| Curry lovers..a special breed?
Posted: 7/16/2009 6:07:46 AM | I found this online ( have made this twice and find it to be bliss!
Thai-Style Shrimp & Vegetable Curry
1-½ pounds large shrimp, peeled (tails on)
4 tablespoons corn oil
1 small chopped onion
3 diced jalapenos, seeds removed - optional
3 chopped bell peppers (stoplight variety)
6 cloves diced garlic
3 tablespoons red curry paste
1 teaspoon dried basil
2 teaspoons dried lemongrass, or 1 and 1/2 tablespoons lemongrass puree
2 teaspoons chili powder
1 tablespoon freshly grated ginger
2 (14oz.) cans light coconut milk
1 (14oz.) can chicken broth
½ pound chopped broccoli
¾ pound chopped button mushrooms
Pinch of salt
Fresh ground black pepper
Juice of 2 limes
Fresh cilantro
12 oz. box thin rice noodles, soaked in hot water for five minutes
Peel shrimp and place in refrigerator until ready to use. In a small bowl, combine your onion, jalapenos, bell peppers, and garlic.
Heat the corn oil in a large sauce pan over medium heat. Add the bowl from step #2 to the oil and allow to cook down for about 10 minutes, or until just softened.
Add the curry paste, basil, lemongrass, chili powder, and ginger to the mixture and continue to cook for another five minutes.
Add the coconut milk and chicken broth. Bring the mixture to a boil. Reduce the heat and allow to simmer for at least fifteen minutes.
Add the broccoli and mushrooms and allow to cook for another five to seven minutes.
Next, add the shrimp and mix well. Allow the shrimp to cook in the simmering liquid for three to five minutes.
Add the softened rice noodles and remove from heat.
Add the salt, pepper, and lime juice. Mix well and serve with plenty of fresh cilantro.
Pair with a light riesling or a pale ale and plenty of water!
For strict vegetarians, just omit the shrimp and add in extra broccoli and mushrooms. Also, substitute vegetable stock for the chicken stock. | |
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| Curry lovers..a special breed?
Posted: 10/23/2009 7:13:33 PM | | I love Thai yellow chicken curry. I know has coconut milk, water chestnuts, and a few other veggies in it. I know the restaurant uses curry paste in a small tin. Can anyone offer a good easy recipe. I don't do tofu and I like my curry mild on the frontend and a touch of heat on the back of the tongue. Thanks in advance. | |
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| Curry lovers..a special breed?
Posted: 10/23/2009 9:23:03 PM | Yellow Thai curry
outofthedesert: this is a lovely way to enjoy fish in winter. Choose a firm-fleshed fish that won't break apart. I know it's got a lot of ingredients, but they keep. Put the tamarind paste in the fridge. It tastes completely different to the tinned sauce. But - if in a hurry - tins and packets are great. They've always got recipes on them.
For the paste
5 dried red chillies
1 yellow capsicum
1 tbsp ground turmeric
4 shallots, peeled and chopped
4 cloves garlic, peeled and chopped
1 stalk lemongrass, white part only, finely chopped
1 tsp shrimp paste
For the curry
1 tbsp vegetable oil
1 litre chicken stock
1 cup coconut milk
1 tbsp tamarind puree
2 tbsp palm sugar
2 limes, juiced
400g (about 1lb) firm, white fish
1 bunch chinese broccoli, trimmed and cut into large pieces
Method
· For the paste: Blend all the ingredients in a food processor until smooth.
· For the curry: Heat the oil in a wok and fry the paste for 5 minutes. Add the stock, coconut milk, tamarind, palm sugar and lime. Stir well and simmer for 10 minutes.
· Check the flavours and adjust to balance the sweet, salty, spicy and sour flavours.
· Cut the fish into large chunks and add to the curry. Add the broccoli. Simmer for 5 minutes until the fish is cooked through and the broccoli is tender.
· Garnish with Vietnamese mint.
Serve with rice.
Serves 4 | |
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| Curry lovers..a special breed?
Posted: 10/23/2009 9:33:56 PM | Sounds great! Thank you. I go to a local restaurant Lemongrass but wanted to try this at home. I belong to a super club and wanted to try to perfect it before my turn to host.
Wouldn't it be wonderful to have all our recipes from homecooks who have tried them out? Sometimes the book recipes---------I have to wonder..what were they thinking?
A friend of mine--when we go Thai--my curry is yellow--his is orange--he has them really add more pepper............. | |
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| Curry lovers..a special breed?
Posted: 10/23/2009 9:42:55 PM | Excellent recipe FFS!
That is almost exactly the way I make mine, but I usually use it for chicken or shrimp. When using shrimp I use clam juice instead of chicken broth
Whenever I eat at a Thai restaurant they often have potatoes in their curry, but I think this depends on the region of cooking style, because I have certainly eaten at many Thai restaurants that probably didn't have a potato on the premises. Those tend to have much hotter food, noodles and more exotic cuisine.
Desert, I don't think you can go wrong with this recipe. You will love it.
SS  | |
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| Curry lovers..a special breed?
Posted: 10/23/2009 10:28:11 PM | | Thanks girls!!! SS, my fave Thai curry is mussaman and that's got potatoes in it. Have you tried that one? | |
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| Curry lovers..a special breed?
Posted: 10/23/2009 11:13:57 PM | I don't know FFS. I have eaten so much curry in my life. But I have been in the sticks so long it could be that I just don't remember.
I know for sure that the reason I post in this forum so much is because I miss the experiences and the things I can have in the city. Also, I have a lot more time on my hands now that I have finished school and i am still int he sticks out here. I am using it as a kind of incubation period. A lovely free time to decide for sure what I REALLY want to do from here on.
SS | |
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| Curry lovers..a special breed?
Posted: 10/24/2009 12:12:19 AM | Massaman Curry for SS:
(you can buy some very good ready-made sauce, if you haven't got the time to make it fresh)
Paste
1 tbsp coriander seeds1/2 tbsp cumin seeds
1 tbsp white peppercorns
2 stalks lemongrass (the tender, inner white part only), finely sliced
6 cloves garlic, peeled
3 red onions, peeled and sliced
1 big knob ginger, peeled and sliced
1 tbsp shrimp paste
7 large dried chillies, soaked in warm water (If you don't want your curry too hot, remove the seeds from the chillies before you soak them)
1 tsp cardamon seeds
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Curry
600g stewing beef such as shank, gravy or brisket4 tbsp vegetable oil
1 large onion, sliced
salt
400g tin coconut milk, left undisturbed for 2 hours
6 tbsp Massaman curry paste
500ml water
2 cinnamon sticks
2 bay leaves
3 waxy potatoes, peeled and quartered
1-2 tbsp fish sauce
1 tbsp grated palm sugar
1 tbsp tamarind paste or lemon juice
2 tbsp roasted peanuts
a few sprigs coriander
sliced spring onions, for garnish
Method
For the paste
Put the coriander, cumin and peppercorns in a heavy based pan and set over a medium heat. Stir the spices until they emit a roasted aroma and turn lightly golden. Cool and grind in a spice grinder or mortar and pestle until fine.
Put all the remaining ingredients in a food processor with the spices and blend until you have a smooth paste.
For the curry
Trim the meat of any excess fat and sinew and cut into 5cm cubes.
Heat the oil in a heavy-based pot and fry the onions until brown.
Add the meat, season with salt and continue to cook until browned all over.
Open the can of coconut milk and scoop out the thick cream that has risen to the top. Add this and the paste to the pot, lower the heat and cook gently for about 5 minutes. Add the water, the remaining coconut milk, the cinnamon and bay leaves and cook, covered on a steady simmer for 1 hour.
Add the potatoes and continue to cook for another 30 minutes or until the meat and potatoes are tender. You may need to add a little water to the curry as it is cooking. Season to taste with a little fish sauce, palm sugar and tamarind paste or lemon juice.
To serve
Garnish with roasted, crushed peanuts, sliced spring onions and coriander sprigs. Serve with steamed basmati or jasmine rice.
Serves 4-6.
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| Curry lovers..a special breed?
Posted: 10/24/2009 2:45:49 AM | Curry is a generic term. I grew up thinking curry was that yellow stuff in a jar. Curry is as diffrent as the person making it...
A Jamaican curried goat is as different to a Chinesse Curry Prawns as an Indian curried cauliflower. | |
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| Curry lovers..a special breed?
Posted: 10/24/2009 4:43:32 AM | Now that I think about it, the curry did have potatoes in it, but I think perhaps I was too busy looking into those deep blue eyes across the table............
We are just at the friend stage...........inquiry stage of do I want to get to know this man better. He is gluten-free so that presents a challenge when we go out to eat but Thai is always an option and near the dance studio.
I have another true friend who lived in India for a long time and has cooked Indian shrimp curry for me and it was delish also. I didn't really taste any difference except a little more heat--probably due to the amount the cook chose to add, but I am sure there must be one. The Indian only had the sauce and the shrimp, the Thai had veggies.
What is the taste of green curry? Have never tried it because I am such a fan of yellow curry. | |
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| Curry lovers..a special breed?
Posted: 10/24/2009 3:52:05 PM | Oh man, I LOVE LOVE LOVE ALL CURRIES
Yellow
Red
Green
Masalas and the many other Indian styles
Jamaican
Chinese
South African and other African
Thai
Ghoreschts and Sabses
Curries are the foods of the god's
Then there are all of those dishes that are close to curries, like Mexican Mole....in all of it's many forms...black unsweet, sweet brown, green, sweet and spicy brown, red tomatoey...the only one I do not like is the red tomatoey one, because all of them I have had like that were fairly tasteless and made by people who didn't like mole.
 I LOVE CURRY!!!
SS
Oh Desert, I would say green curry has more of a nutty flavor and the coconut comes through more. It is an excellent curry, but I am biased. I also love a good red curry that makes you sweat. Not all red curry has to be hot, it is in the hands of the cook. | |
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| Curry lovers..a special breed?
Posted: 10/24/2009 4:03:24 PM | I've never tasted a Jamaican curry - what are they like, SS?
The hottest curries I've eaten are Sri Lankan ones...phew!!! | |
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| Curry lovers..a special breed?
Posted: 10/24/2009 4:05:04 PM | I love curry of various kinds, especially Indian.
I think I'm gonna go get some right now.
Thanks! | |
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| Curry lovers..a special breed?
Posted: 10/24/2009 4:21:28 PM | I love mole............I can only get it in the Maria brand and even though I am a good cook....when I read the recipe....................jar is what I used. Too time consuming in my busy life.
Thanks to everyone for sharing......looking forward to the recipes. | |
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| Curry lovers..a special breed?
Posted: 10/24/2009 4:33:38 PM | Well FFS....by the way, I kept seeing FFS on pick-up truck license plates today...LOL
The most well known Jamaican curries are Curried Goat and Beef Patties. Jerk Chicken, is also a type of curry and is used as a dry rub and a sauce. Beef Patties are a curried ground beef, no sauce, that fills a special pastry and made like a turnover, fried or baked.
Jamaican curries and jerk have the traditional blend of cinnamon, ginger, allspice (which Jamaicans call pimento), cloves, thyme, garlic, onions, and most importantly, chiles.
The flavor IS different, I would say slightly less aromatic and intense. Think mild curries, but can be hot because they do like to use Scotch Bonett chiles a lot. I also think the use of more thyme and onions, as well as the way the foods are prepared that curry is used on, makes it more savory than aromatic.
Though Jamaica does have a few things unique to Jamaica only that produce some of the most incredible food you will ever eat...A flower called Soursop that is used for everything from sauces, pilafs and stews to drinks and they make cassava bread. Even though cassava is everywhere tropical and many places used to make cassava bread, at this time, I think only Jamaica makes it regularly in their cuisine. It is awesome and maybe my favorite bread in the world! It is moist and served in small little squares or fingers, baked like a cake in a sheet pan and cut.
I can imagine Sri Lanka would have extremely hot curries. Any place really hot and humid by the sea seems to have the hottest food. But I have sat in tears all the way through a few Thai dishes. 
SS
EDIT: I just found this Jamaican Curry recipe, which is different and I have an abundance of every ingrdient on hand and was looking for a different tripe recipe, so I think I am gonna make this Monday
JAMAICAN TRIPE AND BEANS RECIPE
2 lbs tripe
1 Can Broad Beans, drained
2 onions, chopped
2 stalks escallion, chopped
1 sprig thyme
2 tablespoons curry powder
2 tomatoes, chopped
Hot pepper
Black pepper
Wash tripe carefully the cut into small pieces. Place tripe in pot and cover with water. Bring to a boil, then lower heat and simmer until tripe is tender usually about 2 hours. Add the onions, escallion, thyme, curry powder, hot peppers and black pepper. Add water if necessary. Continue to simmer for about 6-8 minutes then add the broad beans and simmer for an additional 10 minutes. Gravy should thicken.
Best served with steamed white rice.
Serves: 4-5
Sounds yummy, though I have no doubt I will change it a little. | |
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| Curry lovers..a special breed?
Posted: 10/24/2009 4:37:53 PM | Desert, is Maria brand concentrated paste?
I often get the concentrated paste and then add my own stuff to it. I love to make it from scratch, but if I do not have the time to tend it, I am never disappointed with the results of the concentrated that I doctor up.
I have noticed lately some brands that come in the vacuboxes that are not concentrated. I doubt I would care for them, but I have bought one small box to try.
SS | |
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| Curry lovers..a special breed?
Posted: 10/24/2009 6:09:47 PM | ^^Thanks, SS (and you think FFS looks bad.. )...
You're so knowledgable about food; I love the way you write about it.
I'd so LOOOOOOOOOVE to go to Jamaica..sigh..it's such a long way from Australia though. I don't think I'll ever get there now.. | |
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| Curry lovers..a special breed?
Posted: 10/24/2009 7:41:57 PM | FFS, I have often considered not using the initials SS, considering I am Jewish and all....
One thing you can always count on is change and there is not reason why you can't have change that takes you to Jamaica if you draw it to you. It is alllllllll about believing. I have to give myself the same speech on going to Australia.
I have spent many a night in the homes and restaurants of my Jamaican friends. Jamaicans are GREAT people! As well as Barbados, Trinidad, West Indies, Cuban, Puerto Rican... I was lucky to grow up in Texas, where everyone passes through from North and South America and every Island Nation and every country in the world. It is a VERY international place. It is cool in Houston to see people in their old time native dress from countries that still dress in and use them. You can see them like that in the market places and each nationality has some places that are uniquely their own, but that never stopped me going there! LOL Because these places cater specifically to their countrymen, the prices are unimaginably cheap. There are a lot of International Markets in Houston I have been to were you can get an amazing feast of 20 different foods from different vendors, much like an Anthony Bourdain show and walk out having only paid a whole total of maybe $4, including drink and dessert. I kid you not.
I miss all of the pagentry and International exposure of Houston. There is nothing on this earth that cannot be bought in that city. It is a typical International port city on steroids.
SS | |
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| Curry lovers..a special breed?
Posted: 10/24/2009 8:05:18 PM | Houston sounds so amazing! It's now on my "places I must visit before I die" list. Thanks!
And SS if you ever do come to Australia, you always have a bed at my place... | |
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