Hi everyone! I found this Cape Malay curry powder several years ago and was able to order it online until last year but now it seems not to be available. It is my favorite curry powder and I want to figure out how to make it myself. [more inside]
We are trying to clean out our pantry in advance of a house move, and want to use as much as possible to make snacks for our goodbye-old-house party. One of the things in our pantry is a box of S&B Japanese Curry mix (medium hot). Given that a big pot of curry isn't really a good finger food, what would you suggest we make with it? (For those who are not familiar with this ingredient, it is not a powder, but more like a stew/sauce base.)
Due to circumstances beyond my control, I now am the proud owner of a jar of Patak's Madras Curry Paste (hot) and a jar of Patak's mild curry paste (coriander and cumin sauce base). I only have one recipe that uses the Madras Hot Curry Paste. Hoping someone on MeFi might be able to help out with recipes to use them up. I'm open to meat or vegetarian options, and have no allergies/diet restrictions. (Things that go well with rice appreciated.) [more inside]
Please help me come up with a recipe - the spices in particular - for a curried veggie stew I used to order at a mall food court years ago. I remember cumin and cardamon but that's about it... [more inside]
I made a gigantic roast pork loin with herb rub last night and now we have a huge amount left over. I want to make pulled pork with it, but the SO doesn't like BBQ sauce, any variation. What else could I use to get the physical properties of pulled pork (soft, melt in your mouth savory) without using BBQ sauce? [more inside]
My couch smells like curry after staying temporarily in a home that smells very strongly of curry. What's the best way to get the smell out? Is Febreeze going to work? [more inside]
I like mild to moderately spicy dishes (crispy chilli beef, jalfrezi, chilli-tomato pasta sauce), but anything hotter numbs my mouth to the point where I can't actually taste anything, or worse, unable to eat it. Even if I go to Nandos, I don't want to try anything hotter than the mild piri-piri, because I'm worried I won't enjoy my meal due to the heat. Can I 'train' myself into getting used to spices? And does a higher tolerance enable the flavours, rather than the heat, to come through?
I'm a decent cook in general and thanks to having had a few close Asian friends and a partner over the years to cook with/watch cook I am pretty decent at some Indian stuff ... bhaji's, paneer dishes, dhal etc... but I've always ballsed up vegetable curry. Why? I can't see where I go wrong.. I have the main spices, I use fresh ginger and garlic generally, I've tried grinding spices, different recipes, slaving for hours... it all comes out crap, or at best tasting just like my dhal. I've experimented with different amounts of spices and never get that tomatey, spicey kick so perfected by even the crappest take away. Even tried a course recently but the teacher was crazy, so I sacked it. Any tips? If it involves Aubergine all the better ;) Thanks in advance...
We will be hosting a dinner and the main dish will be a curry (thai red), with rice as a side. I'd like to serve a salad for the entree, but I would like something light and interesting, not just an ordinary mixed greens salad. I am drawing a blank here... [more inside]
The other day we were in Penzeys, and on a whim I bought some of their Maharajah Curry, simply because it smelled so good. I’d like to make a dinner with it, but the zillion recipes I’m finding on line are making me crazy. Can you recommend a recipe that meets my three snowflake preferences? [more inside]
Earlier this week, I made this 'Asian-Style Chicken Curry', and it was delicious. I just have a couple of questions on altering the recipe. [more inside]
I want is to be able to start generating a variety of curries with the ingredients I have to hand, and have them be slightly more authentic than the old apple-sultana-coconut-yoghurt-and-contents-of-spice-rack 1970s British curry knockoff. Is there an internet resource somewhere with the Westerner's Introductory Taxonomy of Regional Indian Cooking? [more inside]
My local whole-foods/hippie/co-op grocer had fresh turmeric in their produce section when I went shopping today, so I picked some up. Now I have to figure out what to do with it. [more inside]
What defines the quintessential British takeaway curry, and what's the closest I can come in San Francisco? [more inside]
Different foods and breastfeeding - looking for real evidence. [more inside]
Help me make a yellow curry that'll knock my kids' socks off. [more inside]
If I wanted to order a curry that tasted like what I could make myself using curry powder at home if I wasn't so lazy, what would I ask for?
I've just made a lovely curry dish for myself featuring lots of pumpkin and plenty of this and I was wondering, is this a curry blend that I'd be able to find featured in a dish at my local curry place, or is it completely westernised thing? [more inside]
Which ingredient (or combination of ingredients) in this curry is making my sweetheart smell like the curry? [more inside]
How do I make a good Indian curry with a pre-made curry powder? [more inside]
Please help me find a purveyor of my preferred curry! [more inside]
Give me your favourite curry recipes that don't involve chickpeas, lentils, peas or other legumes. [more inside]
Help! My potted curry leaf tree has suddenly had its leaves start shriveling and turning brown. What's wrong with it, and how can I save my plant? [more inside]
What can I do with a bag of fresh curry leaves? [more inside]
I want to start using my crockpot to cook large batches of Indian food and freezing individual portions. I am soliciting your favorite recipes and any general advice you might be able to provide. [more inside]
What is the best source of kaffir lime leaves and holy basil in Seattle? [more inside]
Cupboards Are Bare: So I have a plan to make a Korma curry from some leftover chicken. Fine, but I also have half a box of lemons that are going to off if I don't use them soon. How can I use them in a Korma sauce without turning it into Lemon-scented Pledge? Or use them in a side-dish? Or even What Do I Do With All These Lemons? [more inside]
Do you have a favorite curry spice mix recipe? [more inside]
Any good uses for Thai curry pastes, besides the usual red/yellow/green curry? [more inside]
Help me understand the differences between Pakistani, North Indian and Hyderabadi (Indian) curry flavours. [more inside]
Where can I find the spiciest food in Minneapolis? [more inside]
I had this idea to make a dessert curry (similar to the idea of a desert pizza) but am not sure if the idea is even possible. My plan so far involves curry spices and a chocolate syrup based curry and perhaps add marshmallows and a substutue for meat or vegtables. Any ideas on how to proceed?
If I make Fiery Sweet Potatoes with green curry paste instead of red, will it taste okay?
Do you have Madhur Jaffrey's Ultimate Curry Bible on your bookshelf? Could you flip through in search of a pork recipe with mustard seeds? [more inside]
Indian spice recipe -- please give me your tastiest! Following up on my Chicken Tikka Masala recipe question, I'm stumped by what spice combination will give me the flavor I desire.... [more inside]
Help me spice up my curries, please! [more inside]
Tempeh, yogurt cumin sauce, and a grill. What can I do with this? [more inside]
What side dishes (apart from coconut rice) would go well with a rich, spicy, coconut-milk-based lamb curry? [more inside]
What vegetables can I try in Japanese Curry? We usually make it with chicken, carrots, potatoes, and green pepper. I am looking for a way to cut the carbohydrates so would like to replace the potatoes with a lower-carb option. Please only make suggestions that you have tried and tasted good, no idle speculation.
Brick Lane Curry House recommendations please. I must experience this quintessentially London tradition of a beer and a Curry on Brick lane. What is your favourite curry house on Brick Lane? [more inside]
Looking for Restaurant Style Curried Chicken - Indian Recipe? [more inside]
I need more ideas for "game night" food! I've done curry and chili in the past, and am tossing around lasagna and gumbo as possibilities in the future, but want more options. Since every cooking question is special, there is [more inside]
Know any freezable and/or crock-pot-able stews that also happen to be vegetarian (or pescatarian) and go well with rice? [more inside]
I live in a gastronomic black hole . There is nowhere within a hours drive to buy decent cooking supplies, please reveal to me your secret sources of cooking supplies! I've googled and hunted and found some, but I want ones that you've had experience with, and know that I will be buying quality stuff from [more inside]
Is there a New Tayyab's (Whitechapel, London) equivalent in NYC? [more inside]
How can I make a coconut milk-based sauce more healthy but still keep it creamy? I have some ideas and I'd like your suggestions. [more inside]
I have been experimenting with both red and green curry paste, trying to perfect my curry recipe. [more inside]
Where can I find curry and chips (fries) in the (SF) East Bay? [more inside]
I'm looking for a video (in any format) of a segment from Charles Kuralt's "On the Road" series. [more inside]
I'm hankering for some curry fries after having had some on my trip to Ireland recently...do any of you UK/Ireland types have a recipe you like for a curry sauce suitable to serve with french fries (you know, chips)? I can find plenty of curry sauce recipes easily enough online, but I'm interested in some personal favorites.
What could I choose from an Indian restaurant menu that isn't too high in fat or calories? [more inside]
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