Ask MetaFilter questions tagged with curry

How can I make a Dessert Curry?

trojanhorse — Tue, 22 Dec 2009 12:21:19 -0800

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?

Do I need to go to the store again?

betweenthebars — Wed, 25 Nov 2009 16:12:51 -0800

If I make Fiery Sweet Potatoes with green curry paste instead of red, will it taste okay?

Wanted: Madhur Jaffrey's Ultimate Curry Bible

lioness — Sat, 07 Nov 2009 03:11:31 -0800

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? I'm hosting a small informal dinner tonight and was planning on making one of my favourite recipes from Madhur Jaffrey's Curry bible. Alas, I can't find my book and I need to start prepping!

The recipe was on the top of a left page and the title was in the vein of 'pork with mustard spices'. It entailed making your own spice mix with the usual suspects. Frying mustard seeds, adding pork strips, the spices, curry leaves and bean sprouts. Maybe some diced tomatoes were added, I'm not sure.

Could you find it for me?

As a last resort I will head to my library, but I'm hoping on a faster response here.

She Who Controls The Spice, Controls The Universe

jbenben — Thu, 17 Sep 2009 10:52:57 -0800

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.... Last week I asked this question about making Chicken Tikka Masala at home. Because there is no "set" recipe for Tikka Masala, I found it difficult to implement your advice. I couldn't decide what spices to use.

Please help me decide what flavors and spices I want on hand in my home kitchen to replicate that Indian restaurant flavor.

I realize I am probably looking for a curry combination informed by Mughlai cuisine. When you cook Indian food at home, what spice combinations do you reach for most often?

Thanks in advance for your input!!

Help me spice up my curries, please!

Seeba — Mon, 10 Aug 2009 18:56:33 -0800

Help me spice up my curries, please! I enjoy cooking coconut milk based curries, but they're not nearly as spicy as I'd like.

I've tried just adding a lot more red curry paste, and up to almost a quarter cup of red pepper, but the coconut milk concoctions still come out relatively bland.

(Normally I do this the lazy-man way-- saute chicken, onions, garlic, peppers, and sometimes an assortment of other veggies, then add a coupla' tablespoons of curry paste, then coconut milk, let it boil for a few minutes, then pour over rice)

Help me, mefi! (Please :^D )

I have a block of tempeh that's mocking me.

A Terrible Llama — Tue, 14 Jul 2009 07:40:54 -0800

Tempeh, yogurt cumin sauce, and a grill. What can I do with this?
I want something interesting for dinner, and I'd like to contend with the block of tempeh in the refrigerator that's been sitting there like a culinary to-do item.

Yesterday I made some yogurt sauce w/cucumber, cumin, and a little cayenne and garlic. I'd like to eat it with the tempeh, and figured the way to do that is to incorporate curry into the tempeh, either with a sauce or by marinating. The other thing is that it's hot and I'd like to do this on the grill.

Can I get some ideas that would be work with these elements? Other potential components include lots of oranges, half a fennel bulb, potatoes and onions, and some leftover brown rice. A couple nectarines.

The yogurt/tempeh/brown rice combination here probably makes me sound like I'm going to have really hippy dippy tastes, but I don't, I just like food. So if the answer is to fry the tempeh in bacon fat, I'm all right with that.

What side dishes should I make with lamb curry?

faeuboulanger — Fri, 10 Jul 2009 10:05:55 -0800

What side dishes (apart from coconut rice) would go well with a rich, spicy, coconut-milk-based lamb curry? I am planning a meal centered around lamb curry and would like to make one or two (preferably vegetable-based) side dishes as well.

What vegetables can I try in Japanese Curry to replace potatoes?

matildaben — Tue, 07 Jul 2009 13:14:30 -0800

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 Tradition

mary8nne — Thu, 14 May 2009 03:42:15 -0800

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? And please don't say go somewhere else. It basically MUST be 'On brick Lane' as otherwise one cannot say: "I had a curry on Brick Lane".

(there was a similar Ask in 2006 but most recommendations were to avoid Brick Lane).

Indian Curried Chicken Recipe?

lwclec072 — Fri, 08 May 2009 20:00:35 -0800

Looking for Restaurant Style Curried Chicken - Indian Recipe? Hi, I'm looking for a restaurant style curried chicken, I've tried making it myself and I cannot get it as saucy as I like it and the chicken never absorbs the flavors like I get in restaurants. Does anyone have a recipe they enjoy, that's similar to what you'd have at an Indian restaurant?

Please do not just search Indian curry and post random recipes.

Thanks

What shall I feed the playful masses?

itesser — Thu, 26 Feb 2009 18:45:32 -0800

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 Every so often there happens to be a gathering of 5-7 people in the house I'm living in. Not every one shows up at the same time, or eats at the same time, so it's not quite a dinner where I can expect every one to sit down and focus 20 or 30 minutes on "meal time".

Curry and chili were smashing successes because I could spend an hour hanging around the kitchen, adding more ingredients, tasting and spicing. I stuck the bread in the oven (naan and corn, respectively), and when it was done whoever was hungry grabbed a bowl and served themselves.

I experiment and improvise a lot when I cook. The curry was based on several recipes and vague memories of how my husband does it. The chili was based on several recipes and what sounded good.

basic criteria:
- flexible, forgiving, scalable.
- reheats well/makes good leftovers
- doesn't rely on meat* or exotic ingredients (the spice selection is limited)
- doesn't need side dishes (bread/rice/basic pasta are fine)
- don't need food-processor/blender or electric mixer/kitchenaid

* sometimes a vegetarian shows up, sometimes not. I can use TVP in place of ground beef, and chicken when she's not around, but want to avoid recipes where each person gets their own steak/chicken breast/piece of fish

Bonus points:
- doesn't need constant attention
- includes garlic

Jeff Smith wasn't lazy, but I am!

piedmont — Sun, 09 Nov 2008 14:43:19 -0800

Know any freezable and/or crock-pot-able stews that also happen to be vegetarian (or pescatarian) and go well with rice? I like good food... Unfortunately I also tend to be a bit short on time and cash.
I have me a fancy new-fangled rice cooker, now I'd like to be able to set it before work so that I can come home and zap a stew and throw it on fresh brown rice. What vegetarian or seafood stews can I cook and toss in the freezer? Alternately what stews can I make in a crockpot that consist of mainly canned and frozen goods? Recipes for curries and other spicy delights are especially welcome-I have access to well stocked ethnic markets, so lay it on me!

Where does a foodie buy his supplies in the middle of nowhere?

Jonsnews — Mon, 09 Jun 2008 15:39:00 -0800

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 Things I would like to be able to purchase online are the following:

Frozen seafood.
Asian cooking supplies. Good mirin, shoyu, kombu, etc
Curry supplies
Anything else you can think of.

I really cannot get any good ingredients locally beyond fruit, veggies and meat, so any suggestion is welcome (I.E. "The X from www.Y.com is awesome, you should buy some" is more than welcome.) I'm looking more for ingredients, than finished goods. And not so much for "All in one curry packets" unless they are totally bitchin.

Tayyab's

suitcase — Mon, 07 Apr 2008 10:29:19 -0800

Is there a New Tayyab's (Whitechapel, London) equivalent in NYC? I can't get enough Tayyab's while visiting London. Is there a restaurant in NYC that can match their grilled meats and curries?

How can I make a coconut milk-based sauce more healthy?

HotPatatta — Mon, 20 Aug 2007 14:18:25 -0800

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. I'm kind of making a Panang-style tofu dish but it's not very authentic. That's ok, though. I'm going to serve it over quinoa instead of rice.

So here's the dilemma. I need to simmer the tofu cubes and veggies in a sauce that's normally made of coconut milk, a bit of fish sauce, and yellow curry paste. I love the creaminess of the sauce that the coconut milk makes, but I really want to cut down on the calories and fat because coconut milk is basically as unhealthy as heavy whipping cream. I'm okay with using some coconut milk, but I don't want to use too much. Maybe 25-50% of the normal amount.

Here are my ideas, though I don't know whether they'll will work or taste good. These came straight from my imagination. With all of them, I will use some coconut milk but not much.

1. Add some nonfat milk and a bit of roux (made of flour and olive oil) to thicken. Problem: If I simmer the sauce that has milk, will the milk get burned, will the milk and coconut cream separate?

2. I bought some soft tofu and the package says it's good for salad dressings. I assume that means I can put it in the blender and it will turn into a creamy sauce (?). Can I use that instead of coconut milk? I have never used soft tofu before. Can I use it as a substitute for a portion of the coconut milk? Will it taste too funny? Will it separate or get weird when it simmers/boils?

3. Use half water and half coconut milk and throw in some corn starch to thicken.

I realize I will have to sacrifice some of the flavor and texture that I would otherwise get with all the coconut milk, but I want it to still be yummy.

Got any other ideas?

Have curry paste...help!

beachhead2 — Sat, 04 Aug 2007 06:31:27 -0800

I have been experimenting with both red and green curry paste, trying to perfect my curry recipe. So far, I have used coconut milk, cooked chicken, onion, chickpeas and/or green peas. I put a teaspoon of fish sauce (why oh why does it smell so foul) and a little soy. We serve the whole lot over rice. It's yummy, but I bet i can do better. I know the possibilities are endless for curry. Is peanut butter required? Best curry recipe ever? Any suggestions?

Curry and Chips! Curry and Chips! I need to find Curry and Chips!

kendrak — Thu, 03 May 2007 18:42:37 -0800

Where can I find curry and chips (fries) in the (SF) East Bay? I've been home sick and dreaming about greasy food. I know I won't go for the Buffalo wings because they're not vegan, but I can't stop thinking about a Veg Dupiaza and chips I had when I was in England this past winter. I know curry and chips aren't exactly common in America, but I figured the Bay Area would be a good place to try.

So are there any places I can get curry and chips in the Bay Area? I live in Berkeley, so the East Bay would be best, but I'll drive as far as San Jose if need be.

Looking for a video of an old Charles Kuralt segment

JeffL — Sat, 21 Apr 2007 11:25:03 -0800

I'm looking for a video (in any format) of a segment from Charles Kuralt's "On the Road" series. Years ago (probably in the 1980's), Charles Kuralt's show did a feature on "The Cookie Lady", June Curry of Afton, VA. June Curry is well known in bicycle touring circles for her hospitality over the last 30 years in hosting cross-country cyclists.

Currying Favor

briank — Tue, 17 Apr 2007 12:43:57 -0800

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?

trampesque — Thu, 02 Nov 2006 04:10:25 -0800

What could I choose from an Indian restaurant menu that isn't too high in fat or calories? I'm going out for a meal (so, something substantial rather than just a starter) at an Indian restaurant tonight (I haven't been before so don't know what's on the menu, but assume it's similar to most menus out there), and want some suggestions for something that won't mean a huge caloriefest.
I normally have Korma simply because I love it, but yes, I'm aware that it is EVIL and high in fat. However, I do prefer milder curries... so any suggestions for something not too spicy or calorific would be great.

How should Thai curries taste?

ny_scotsman — Tue, 17 Oct 2006 11:21:28 -0800

I'm trying to make Thai curry, but I don't have any reliable points of reference - is it supposed to taste like this? I've read a few Thai cook books and have tried to make the lowest-common denominator curry. It doesn't taste bad, but I can't help feeling that I'm missing something. I am assuming that my local Thai takeout places aren't the real deal. Here's what I made last night - a fish curry - does this sound right?

Paste : in this order, I ground up four small green chilis (deseeded and chopped), about a tablespoon of chopped galangal, two inches of chopped lemongrass, 20 or so coriander leaves, and a teaspoon of shrimp paste. I used a stone mortar and pestle and ground it like you would a pesto. At the end it looked like darkish green wet cut grass (fibres from the galangal and the chili skin I guess).

I heated some peanut oil in a small saute pan and fried the paste for about three or four minutes, then added some fish (lemon sole). I turned the fish to coat it in the paste, then added some hot water and a couple of torn kaffir lime leaves. I bought it to the boil, added some fish sauce (probably a couple teaspoons) then cooked until the fish was done. It was very liquid so I added a little flour and water paste to thicken it a bit, then served it on top of rice.

It tasted pretty good - spicy, salty and a little sweet/sour - but nothing transcendental. Is there some technique I'm missing? Any ingredients I should be using (or not using)?

What's the best curry house in Brick Lane?

kenchie — Sun, 15 Oct 2006 07:59:40 -0800

[LondonCurryFilter] What's the best curry house in Brick Lane? .....or not in Brick Lane? Planning a curry night for my birthday - where to go?

Why must I cook Patak's Curry Paste?

Yogurt — Wed, 05 Jul 2006 13:00:04 -0800

Why must I cook Patak's Curry Paste? Patak's Curry Paste comes with this warning on the jar in capital letters: "It is important that this product is prepared as directed in the usage instructions and must not be consumed uncooked." The instructions call for about 20 minutes of simmering.

None of the ingredients leap out at me as clearly needing cooking: vegetable oil, salt, coriander, turmeric, water, concentrated tomato puree, chilli, ground ginger, garlic powder, corn flour, tamarind, spices, acetic acid, sugar, citric acid, lactic acid.

When I'm lazy, I like to throw some curry paste on leftover rice and just microwave it, rather than cooking it properly. Am I taking my life in my hands?

(I know there are better ways to eat Indian-style food, so no need to detour down the cuisine side of this topic, thanks!)

Egg curry in NYC?

gentle — Fri, 30 Jun 2006 11:22:08 -0800

Restaurant in New York (Manhattan or Brooklyn) that serves a great egg curry? By egg curry I mean hard-boiled eggs in a spicy sauce, with rice and perhaps some chickpeas; something like this or this. The only restaurant I know about that offers this is Sirtaj in Chelsea, and it's not really that good.

curry me green with an inebriating imbibe

sourbrew — Mon, 19 Jun 2006 20:24:54 -0800

what is a fantastic recipe for green curry (more specifics inside) I am looking at feeding between 8 - 15 people, bonus points for minimal dish usage, minimal ingredients, and extra veggies. Rice is a null problem, rice cooker for the win....

also on adding the category whats a good liquor drink that would add to this meal with a tasty yet inebriating beverage?