Today I'm going to make my first curry from scratch. Which ingredients do you use for curries? I wanted to use ginger, garlic, fresh scorpion chili peppers, a bit of a fresh bell pepper, cumin, coriander, some cayenne and a large red onion. What could i add to make it tastier?
ahh
traditional british cuisine
>scorpion chili
this is bait, right?
>>7847362
That's a pretty tame spice mixture you have.
Basics of a curry.
Fry whole Whole spices 30 sec - Caradmom pods, close, star anise, cinnamon sticks
Onions fry til golden
Add ground spices fry for 30sec -1 min
Meat in and fry for another 30sec - 2 min
Sauce base - tomatoes usually
simmer until meat is cooked
Add coconut milk/cream if you a creamy curry
serve over basmati rice with naan bread
sprinkle garam masala and chopped coriander over plated curry.
I think cumin is a north/central American spice
It's huge in Mexican food. For curry i have always just used the generic curry powder mix you can buy in every store. Proton: coriander and cilantro basically taste the same
>>7847374
thats because coriander is the name given to cilantro in other parts of the world.
It is literally the same plant.
>>7847383
Coriander is ground cilantro seeds, if memory serves
how do i get tandoori chicken in USA help
>>7847387
Here in the UK we have ground coriander seeds and coriander which is the leaf and stem.
>>7847373
Oh yeah, should have thought about the pods and cinnamon sticks. I also wanted to use tomatoes and coconut milk for the sauce - all I'm missing is an actual recipe for the curry base / curry paste.
>>7847388
Give me a minute and i'll post a picture of a recipe you can do at home.
>>7847389
We got the same thing in Denmark. There's a huge difference between the seeds and the leaves.
>>7847374
>I think cumin is a north/central American spice
wat, its native to the middle east and Pakistan which is why its used in lots of their dishes as well as throughout most of the old world, it was brought to the new world by Spanish and Portuguese colonists
>>7847389
What do you personally cook with that stuff? I can't imagine it goes in anything british
>>7847397
Curries.
I use coriander seeds when i'm makign garam masala and use it in a number of other indian dishes.
>>7847392
>>7847388
Got it.
>>7847397
not that anon but i cook chicken with coriander Turmeric and Cumin,
>>7847405
I also keep turmeric. Not convinced it actually has a flavor.
>>7847402
not that anon but this is great thanks
>>7847409
Turmeric has no actual flavor, it just colours the dish.
>>7847402
>>7847388
>>7847411
For reference double cream is heavy cream.
chat masala see pic related.
>>7847409
I mainly use it for the colouring, it makes the chicken a golden yellow,
>>7847415
any chance you could upload that book or give a link to it? I am very curious about it.
Or just a title works too.
>>7847396
Appreciate the schooling
>>7847429
Thanks man. I've made curry a few times but I feel like I probably was just making a bad american knock-off.
>>7847429
>>7847422
Here you go.
>>7847432
No problem, the three significant ones from the Americas are allspice, Vanilla and peppers
there are too many variations of curry to specify universal basics
i would probably add a little bit of turmeric to the spice mixture you have in the op but there's enough there to be tasty
you can always chuck in some garam masala at the end or do some tempering if you think its come out a bit bland
>>7847409
has a smoky-earthy undertone. you can really taste it in tomato chicken curry where its the predominant spice + the curry itself is quite dry
My "universal" curry base is pretty simple. Its minced garlic, minced ginger, dice tomato, dice onions, curry leaves, kashmiri chilli powder, garam masala, coriander powder, cumin powder and fenugreek seeds.
>>7847793
Oh and tumeric powder.
i'll just leave this here http://www.foodservicewarehouse.com/blog/indian-curries-guide-region/
how do you make an authentic curry? like the kind you get in a restaurant
Thai basil or bay leaf
>>7847366
Ah Rome
The eternal city
>>7847362
I often make a curry with chickpeas, Japanese eggplant, tomato and spinach. Is there anything in there that shouldn't be or anything you think should be added to it? I don't add any cream and use a tomato puree and butter chicken paste as my base. Have onion, ginger, garlic and cilantro in there too. Any tips greatly appreciated! I might have pics if requested.
idk maybe star anise?
If using meat, marinate it for more than 8 hours.
I cannot convey in words how huge of a difference it makes in the end result.
I'm making Japanese curry tonight.
I have normal potato, sweet potato, green beans, frozen spinach and mixed frozen veges.
I will definitely add onion to it. Should I add fresh ginger too? Rice or noodles?
>pic related, only Japanese pic I've got
>>7847362
I like Southeast Asian curry so coconut milk and the curry paste should have the above and some galangal and lemongrass. Shrimp paste/fish sauce to taste.
I like to add fruit at the end, usually banana, mango or pineapple.
But I usually do pretty hot curries with lots of peppers and chillies. Maybe it doesnt fit so well with fish or some veggie curries.
So, I've been trying to perfect my Thai curry over the last year or 2, but no matter what I try, it never compares to this restaurant I go to all the time. Their curry is usually flavorful, spicy, salty, sweet, all of it perfectly blended and strong. My curry tastes like bland water with some spices, and no matter what recipe or tweaks I try, I can't nail it. I've even made my own shrimp paste, but it still comes out nowhere near as good. This goes for both Red and Panang curry. It's not the fish sauce I use, not the Thai basil or lemongrass. What could it be that makes curry pop from a restaurant 5 minutes from my house? Spices? Artificial ingredients like corn syrup or something??
>>7847362
This site contains everything you need to know about Indian food. This is a recipe for Goan chicken curry. You're welcome.
http://www.syvum.com/cgi/online/serve.cgi/recipes/inc/nrcpc8.tdf?0
>>7850113
Jap curry needs to start with an assload of onions until they are caramelized to the point of melting.
