| Curry lovers..a special breed?
Posted: 11/4/2006 4:03:44 PM | | Okay, fess up to all the curry lovers around here. I know that we're a special breed of people and not everyone's cup of tea. And I'm talking the big time curry lovers who crave the slow burn. Anyone go Vindaloo? Also looking for fast curry recipes. | |
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| Curry lovers..a special breed?
Posted: 6/2/2008 10:02:49 AM | | I love curry, I do not think it makes for a special breed, just people who are open to trying it | |
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Joined: 10/13/2007
Msg: 3 | |
| Curry lovers..a special breed?
Posted: 6/2/2008 11:20:08 AM | | I love the Japanese Katsu curry in addition to all the other types(Indian and Thai foremost), not so much of a burn just the 'flavour' of the curry but the crispy battered chicken/pork adds some tasty crunch absent from most Indian types. | |
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| Curry lovers..a special breed?
Posted: 6/2/2008 3:50:34 PM | Thai Vegetable Curry (Easy)
Jullienne veggies (carrot, snow peas, onions, etc.)
Saute then add
1 tbls. tomato paste
1/2 tsp. Red Thai curry paste
1 package frozen coconut cream thawed. *
Reduce till it thickens.
Serve over rice.
* You can use the canned coconut milk just don't use the sweet coconut syrup. Frozen is best unless you can make your own. | |
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| Curry lovers..a special breed?
Posted: 6/2/2008 5:10:31 PM | These are my two favorite curries. Singapore noodles and a lamb curry.
1/4 pound thin rice stick noodles (rice vermicelli)
10oz medium shrimp
4oz bar-b-que pork
2 cups mung bean sprouts
1 red bell pepper
2 cups shredded Napa cabbage
2 carrots
2 green onions
3 teaspoons minced ginger
1/4 cup water or chicken broth
1/2 teaspoon soft brown sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 tablespoons vegetable oil for stir-frying
1 1/2 tablespoons curry powder (Vietnamese brands are good), or to taste
1) Soak the rice noodles in warm water for 15 - 20 minutes, or until they have softened.
2) Drain the noodles in a colander.
3) Prepare the remainder of the ingredients while the noodles are soaking.
4) Shell and devein the shrimp if needed.
5) Cut the barbecued pork into thin slices.
6) Soak the shrimp in warm salted water for 5 minutes. Drain thoroughly.
7) Clean all the vegetables.
8)Rinse and drain the mung bean sprouts.
9) Cut the red bell pepper in half, remove the seeds and cut into thin strips.
10) Shred the Napa cabbage.
11) Peel the carrots and cut into thin slices.
12) Cut the green onion into thin slices.
13) Mince the ginger.
14) Prepare the sauce by whisking together the water or chicken broth with the brown sugar and salt and pepper. Set aside.
15) Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry the shrimp until they turn pink. Remove from the wok.
16) Heat 2 tablespoons oil in the wok. When the oil is hot, add the curry powder. Stir-fry for about 30 seconds, then add the ginger and stir-fry until the ginger is aromatic. 17) Stir-fry the vegetables, beginning with the carrot, then adding the red bell pepper, and the Napa cabbage.
18) Stir in the bean sprouts. Stir-fry for about 20 seconds and then add the shrimp back into the pan with the bar-b-que and the noodles.
19) Stir in the green onions.
20) Pour the sauce over, tossing the ingredients so that they are absorbed with the sauce.
21) Add a bit more water or chicken broth if the mixture becomes too dry. Taste and adjust the seasoning , adding more sugar, salt, pepper or curry powder as desired.
22) Cook until the sauce is absorbed. Serve hot. | |
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| Curry lovers..a special breed?
Posted: 6/2/2008 5:15:50 PM | Lamb curry on rice with wilted spinach:
1 pkg (280 g) Naan bread
3/4 cup water (175 mL)
1 tsp canola oil (5 mL)
1 tsp butter (5 mL)
1 1/2 to 2 lbs lamb kebab or chops (675 g to 900 g)
1 x onion, finely chopped
1 tbsp curry powder (15 mL)
1/4 tsp all spice (1 mL)
2 tsp prepared garlic in a jar (10 mL)
2 tsp prepared garlic in a jar (10 mL)
1 x (284 mL) can tomato soup
2 x soup cans filled with 1% milk
1/2 cup raisins (125 mL)
2 tbsp brown sugar (30 mL)
1 tbsp lemon juice (15 mL)
1 tbsp peanut butter (15 mL)
1/2 tsp hot chili sauce (2.5 mL)
1 x bay leaf
1 x Granny Smith apple, cut in wedges
Flour
1 1/2 cups basmati rice (325 mL)
3 cups water (750 mL)
1 x (350 g) package washed baby spinach leave
Yogurt or sour cream
Fresh cilantro
1) In the morning or night before…
Follow package directions for dough, set in refrigerator, covered.
2) Heat oil and butter in a large stove-top pot on medium. Remove meat from kebab or chops and cut into bite-size pieces, add to pan.
3) Stir until juices have evaporated and lamb in brown.
4) Add onion, curry powder, all spice, garlic, and ginger.
5) Add meat mixture to slow cooker.
6) Add raisins, brown sugar, lemon juice, peanut butter, hot chili sauce and a bay leaf.
7) Add apple and set slow cooker on warm or low. If using the slow cooker, check the sauce after a few hours to make sure it is not evaporating too much, if it is, refrigerate and warm up at dinnertime.)
8) Just before dinner…
Remove naan dough from refrigerator. Cut into six equal pieces on a lightly floured surface and press each into an 8 inch round disk, approximately 1/8 to 1/4 inch thick (it looks like a pita bread that’s raw).
9) Set oven to 400 F (200 C).
10) Microwave rice at high for 10 minutes and medium for 10 minutes. Let stand.
11) Place each naan directly on the oven rack. It is done when it looks slightly scorched and puffs up, approximately 7 minutes.
12) Serve with fresh spinach in the center of the plate, circled by rice and pour curried lamb sauce on top. It will wilt the spinach.
13) Garnish with a dallop of yogurt or sour cream, chopped fresh cilantro and nuts. Serve with fresh naan bread. | |
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| Curry lovers..a special breed?
Posted: 6/2/2008 5:44:48 PM | I've been hit by the curry train lately
two things I've made so far is;
thai red curry in coconut milk with chopped tomatoes and baby clams slowly simmered til done, served with rice
and my curry chicken browned in a pan with my lemongrass/ginger & chives marinated cooking oil then baked with pre-made curry sauce til done
simple yet so good  | |
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| Curry lovers..a special breed?
Posted: 6/2/2008 8:33:52 PM | CURRY!!! Love it. And love the hot foods!!!
I tended (past tensce) to stray away from the green curry's (made more with the coconut milk) until I visited my best friend in Toronto and got off the bus and was started and ... hit a place called "The Green Onion".
O.M.G. - did they do me right. The last few times I've been there - as well as around where I live, I've been on the look-out for some freaking lip burning, droooling kinda curry.
And at the Green Onion - I found it. Asked for extra hot - and the server looked at me with a funny expression - so I felt like I had to explain myself - yes I know the peppers, the outcome, I cook, yes, yes, yes - I want h0t - he walked away and talked with the woman behind the bar.
Needless to say, my friend took great pleasure in the fact that the severs brought over a double lot of napkins because my eyes were watering - BOY - HOT FOOD - and I loved every bite too!! | |
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| Curry lovers..a special breed?
Posted: 6/2/2008 9:09:11 PM | I just LOVE curry, and there are times when I eat it daily for weeks on end. I have a few favorite restaurants locally. 
I recently discovered that the natural brand "Seeds of Change" has ready-to-go curry sauces at the grocery store. The Korma is fantastic! I have also been using the organic mixes by Arora Creations - the directions on the label are step by step and oh so simple and tasty......
Just last week I found a ready to heat and eat line of Indian food, called Kitchens of India.
I know these aren't actual recipes, but hey, these above choices are so yummy and hard to mess up!!
BTW, there have been some studies that indicate eating curry daily is GOOD for your health. I was happy to see that!
Enjoy! | |
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| Curry lovers..a special breed?
Posted: 6/3/2008 12:33:27 PM | I love the curry!!!!!!!!!!!!!!!!! I'll have to post recipe for
jamaican island patties with loads of curry powder. | |
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| Curry lovers..a special breed?
Posted: 6/3/2008 1:30:30 PM | | I was in Laos traveling recently and its was an absolute hidden treasure of good food. Ive traveled extensively and have to say that when it comes to curry (and Ive never been a huge fan of curry) Vang Vieng,Laos changed me! Oh the memories!!! | |
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| Curry lovers..a special breed?
Posted: 6/3/2008 8:30:12 PM | I LOVE IT! All types, mostly hotter.
An easy recipe I learned from an Indian neighbor of mine is;
Sautee onions, add a can of brown beans, some plain yogurt, CURRY, a few other veggies if you wish. Serve over rice. A nice complement to curry I have found is something called garlic pickles, they are garlic cloves in some sort of red sauce, they rock and go well with curry! | |
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| Curry lovers..a special breed?
Posted: 6/3/2008 8:32:23 PM | I'm a huge fan of Caribbean curries, and goat curry is my all-time favorite. I hope you like this one. For those who like heat, there's a great hot sauce made in Barbados (Lottie's) that can be substituted (or added to) the Scotch Bonnet in this recipe. But be careful, the stuff's dynamite! It can be found at: http://www.hotsauce.com/Barbados-Hot-Sauces-at-HotSauce-com-s/37.htm
Jamaican Curried Goat
2 tablespoons vegetable shortening
3 pounds goat, cut into small serving pieces
1 large onion, finely chopped
3 tablespoons curry powder
1 fresh Scotch Bonnet pepper, finely chopped
1 bay leaf
1/2 teaspoon allspice
1 cup coconut milk
beef or chicken stock
Salt, freshly ground pepper to taste
juice 1/2 lime
Melt the shortening in a skillet and brown the meat all over. Remove to a covered heavy casserole. Saute the onion in the fat remaining in the skillet until transparent. Add the curry powder and Scoth Bonnet, and saute, stirring for a couple of minutes. Add to the casserole with the bay leaf, allspice, coconut milk, and enough stock to cover the meat. Season with salt and pepper, cover, and simmer gently until the meat is tender, about 2 hours. Just before serving add the lime juice, and cook 2 or 3 minutes longer.
Goes great with a Red Stripe!  | |
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| Curry lovers..a special breed?
Posted: 6/3/2008 10:30:29 PM | I love Thai green curry, Vietnamese curry, and many Indian curries. I think some of the Indian curries are absolutely the tastiest foods in the world. Oh, and I like Nepali curry, too. That about exhausts my experience of curry. I don't like real hot, just a little heat. Really, I like the complex flavors. Some day I'd like to learn to make them but I don't have the patience for it right now.
I may be special, but I don't think a love of curry is *that* unique. | |
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| Curry lovers..a special breed?
Posted: 6/3/2008 10:32:10 PM |
I'm a huge fan of Caribbean curries, and goat curry is my all-time favorite.
I forgot about Jamaican goat curry. Yes, love that, too! | |
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| Curry lovers..a special breed?
Posted: 6/4/2008 4:59:02 AM | | Are the hot spices an essential part of curry, or can the overall flavor be retained without them? I ask because I have little tolerance for heat, but enjoy new flavors. | |
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| Curry lovers..a special breed?
Posted: 6/4/2008 10:37:43 AM | Hi Into Art
I'm a complete wuss when it comes to hot food so I make the recipes with mild curry powder (or my own spices) and change the pepper to one I like such as an Anaheim Chili, or even milder, one of the "fake" jalepenos I grow called Fooled You or Senorita. To enhance the flavor of the spices and the peppers I roast/toast them first. They still have great taste but little heat.
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| Curry lovers..a special breed?
Posted: 6/4/2008 11:09:13 AM | Perfect timing! I just made a batch yesterday. Just vegs this time.
And no, I don't think its a special breed. But I do find it interesting that curries can be found originating all over the world - Indian, Thai, Malay, Cajun, Moroccan, Ethiopian, etc., etc.
In addition to the hot, I like a little sweet (apples, raisins, mango, cinnamon) and a little crunch (usually slivered almonds. I think it makes for a more complex flavor. | |
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| Curry lovers..a special breed?
Posted: 6/4/2008 4:16:45 PM | Oh what delight to see some new curry recipes
To the guy who has problems with heat, If it is Indian curry, here are a few raita recipes will help calm the palate down...
Cucumber Raita
2 green cucumbers seeded and diced small
Salt and black pepper to taste
2 tablespoons finely chopped green onion
2 cups yogurt
1/2 teaspoon roasted cumin seeds (optional)
1 tablespoon chopped fresh coriander or mint
Peel the cucumbers, halve them lengthways and remove the seeds. Sprinkle the cucumbers with salt, leave for 15 minutes, then drain away liquid, and rinse the cucumbers quickly in cold water. Drain well. Combine with onion, yogurt, lemon juice and taste to see if more salt is required. Roast the cumin seeds in a dry pan, shaking pan or stirring constantly, until brown. Bruise or crush seeds and sprinkle over yogurt. Serve chilled, garnish with the mint or coriander
Tomato and Onion Raita
3 medium onions
Salt and black pepper to taste
1 cup yogurt
1 teaspoon finely grated fresh ginger
2 medium tomatoes, seeded, peeled and chopped
3 fresh green chilies, seeded and chopped (optional)
3 tablespoons chopped fresh cilantro or coriander
Cut the onions into thin slices, sprinkle with the salt and set aside for 20 minutes. Squeeze out as much liquid as possible. Mix together the yogurt and ginger, then fold in the onions and the rest of the ingredients. Cover and chill before serving.
Banana Raita~great contrast to all the spicy flavors
4 large ripe bananas, sliced
lemon juice, about 1/2
1 cup yogurt
3 tablespoons freshly grated or dried sweetened coconut
2 tbs. Chopped fresh mint leaves
Slice the bananas and sprinkle with lemon juice. This keeps them from discoloring. Combine the yogurt with all the ingredients, folding in the banana last. Chill and serve.
Carrot Raita
2 cups plain yogurt
1 cup grated carrots
1 green chilli-finely chopped (optional)
1/2 tsp. freshly ground black pepper
1/2 tsp. coarsely ground, roasted cumin seeds
Mix all ingredients and transfer to a in a serving bowl. Chill and serve
Variation: instead of the green chili, I sometimes use ¼ to ½ cup golden raisins | |
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| Curry lovers..a special breed?
Posted: 6/7/2008 3:28:28 PM | Ah, nothing like a dish of curry and a cuppa tea ;)
Love Indian curry, had vindaloo curry the other night...
and also really like Thai curry as well - perhaps like the yellow curry best.
Fastest curry I've ever made is the sauce that's already in the jar.
Just open, pour in pan over your fave veggies and such, and heat thru ;)
Otherwise, it can take a while to make from scratch - but is so worth it in the end.
Mmm...now I feel like having some curry for dinner...
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| Curry lovers..a special breed?
Posted: 6/7/2008 4:03:40 PM | Calgery
Will you marry me . . .LOL I'll work , clean and all the rest if you'll cook ! Those recipes sound wonderful. | |
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| Curry lovers..a special breed?
Posted: 6/7/2008 4:06:59 PM | I made my own last night, with prawns and Chinese cabbage :-)
And loved how my fingertips were still yellow despite scrubbing this morning: deja cu! ;-)
but hated curry growing up since I knew only the **stardised English sweet version with 20-year old curry powder: ugh: curried raisins and turnips: NOT recommended.
Love Jamaican patties, and I know they're **stardised North American but Singapore noodles, too.
edited to add: you're kidding me: I can't write b a stardised, but I bet it will let me write bitch? that's NOT right. | |
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