curry chronicles

Message Bookmarked
Bookmark Removed

i like these food-type specific threads!

tunnel joe (harbl), Monday, 16 January 2012 23:26 (twelve years ago) link

best new thread title

tyga mother (J0rdan S.), Monday, 16 January 2012 23:27 (twelve years ago) link

Looking forward to 'pudding ponderings'.
Also I think I'll be having curry tomorrow evening.

insert 2012 appropriate display name here (snoball), Monday, 16 January 2012 23:28 (twelve years ago) link

my friend gave me two bags, one of 'curry powder' and one of turmeric, I'm not sure how to use either of them

dayo, Monday, 16 January 2012 23:30 (twelve years ago) link

i'm about to write up a report on my fake vietnamese curry experiment

tunnel joe (harbl), Monday, 16 January 2012 23:59 (twelve years ago) link

this was a great success and one way for dayo to use up his new bags.

i was thinking about this because i like always order curry at a vietnamese restaurant near me and i want to die every time because it's so good. then i saw the video for this recipe on the nyt website and on one hand i thought, "i could eat that" and on the other hand i thought, "this guy is totally phoning it in, that is so bland-looking." so i cruised through some recipes on the internet and looked at what vegetables i had and did this:

slice and dry-fry one pound of tofu*

start making rice

dice one onion
mince 2 garlic cloves and a 2-inch piece of ginger

cut up the following**:
1 sweet potato
1 zucchini
2 small carrots

you will also need:
1/2-3/4 cup frozen peas
one can of coconut milk
curry powder. i used this
cayenne pepper
soy sauce
fish sauce
brown sugar

heat oil on medium-high heat and drop the onion, garlic, and ginger in. cook until the onion is brown. add *a lot* of curry powder. i started with like 3 tablespoons but i added about 2 more. note, however, my curry powder expired in 2010. do what you feel, but you do need a lot. stir it around for about 10 seconds to toast it. then dump in the cut-up vegetables, coconut milk, and about a cup of water. i also put some fenugreek in. let this simmer until the sweet potatoes are tender.

then add a few drops of fish sauce, a tablespoon of soy sauce, a teaspoon of brown sugar, the tofu, and the peas. add cayenne pepper to taste. mix until its even and cook for a few more minutes, until the peas are thawed and the tofu is heated through. it's done!

*tofu could be fried, baked, or uncooked. dry frying makes it chewy.
**broccoli, potatoes, bell peppers, or green beans would be good?

do i have any idea if this is how it's really made? NO! also most recipes seem to call for lemongrass, which i did not have.

tunnel joe (harbl), Tuesday, 17 January 2012 00:23 (twelve years ago) link

something i need to think about is how i had this curry powder since 2008 and did not use it up. if i'm not going to make my own curry powder every time i need to do more stuff like this to use it fast. another great recipe that uses loads of curry powder is this sri lankan chicken curry. i poach and shred the chicken first instead of using it raw.

tunnel joe (harbl), Tuesday, 17 January 2012 00:27 (twelve years ago) link

Do you know what is a perplexing riddle to me? Of the two House brand Japanese curry roux boxes, JAVA curry weighs 7.8 ozs, and VERMONT curry weighs 8.8 oz. WHY?

no more mr. nice girls (Abbbottt), Tuesday, 17 January 2012 00:32 (twelve years ago) link

I like the idea of these two Japanese curries being named after places in New England and Indonesia for no perceptible reason (VERMONT curry emphasizes apples) ––– it is the unexplained 1 oz weight difference that baffles me.

no more mr. nice girls (Abbbottt), Tuesday, 17 January 2012 00:34 (twelve years ago) link

check ingredients for heavy metals ^_^

tunnel joe (harbl), Tuesday, 17 January 2012 00:34 (twelve years ago) link

I like using mixed "curry powders" when theyre decent Indian brand ones... have to be careful tho, I got some from an actual Indian grocer recently that is meant specifically for a chickpea dish, (it had some unusual things in it like dried mango powder) and OH BY CHRIST IT WAS HOT.

thanks to denial, I'm immortal! (Trayce), Tuesday, 17 January 2012 00:52 (twelve years ago) link

I found one that was labelled "curry mix special" and it has bits of dried curry leaf and bay leaf and whole peppercorns and things all mixed up in it. Very delish. Need to find more.

thanks to denial, I'm immortal! (Trayce), Tuesday, 17 January 2012 00:53 (twelve years ago) link


mookieproof, Tuesday, 17 January 2012 00:53 (twelve years ago) link

trayce was that chaat masala? i keep trying to find that

tunnel joe (harbl), Tuesday, 17 January 2012 01:13 (twelve years ago) link

Yeah I think so! Christ, it was deadly spicy. I'll see if I can work out what brand it was, it came ina little box.

thanks to denial, I'm immortal! (Trayce), Tuesday, 17 January 2012 01:18 (twelve years ago) link

I have 3/4 of those ingredients harbl I will try to make some next time!

dayo, Tuesday, 17 January 2012 01:21 (twelve years ago) link

mmm curry is the bom. i find when doing curry it is nice to have whole spices on hand for the preparation and make yr own blend for powder or paste. i always some red curry paste i keep frozen in the freezer that is easy enough to make: 1 red onion, some red chiles, a bunch of garlic, cilantro, ginger, lemongrass, soy and fish sauce is the wet side and the dry is coriander, cardamom, and a bit of cumin which you have to grind up after toasting in a dry pan. then blitz it all together to make a paste. this is then used to make a sauce with coconut milk and peanut butter. it's kinda thai tasting tho.

Das Unbehagen in der Kultur (jdchurchill), Saturday, 21 January 2012 05:32 (twelve years ago) link

i guess that's kinda the fun of curry as there are many cultures doing their takes on it

Das Unbehagen in der Kultur (jdchurchill), Saturday, 21 January 2012 05:34 (twelve years ago) link

i am making an "authentic british east indian adaptation of 'curry'" from my cookbook now

tunnel joe (harbl), Saturday, 21 January 2012 23:04 (twelve years ago) link

plz to explain authentic british east indian curry, i can't tell what adjectives are modifying what there

junior dada (thomp), Sunday, 22 January 2012 13:04 (twelve years ago) link

haha i didn't know either, that's just what it said. it's just easy chicken curry with onions, ginger, garlic, curry powder, small amt of coconut milk and chopped tomato. i just put some tomatoes in the food processor. it was good! more like a weeknight thing, not fancy. just british.

tunnel joe (harbl), Sunday, 22 January 2012 15:45 (twelve years ago) link

i got asafetida today, very stinky stuff

kim tim jim investor (harbl), Saturday, 28 January 2012 20:12 (twelve years ago) link

i used it in yellow split pea thing and i will use again. just need to find a suitable container to avoid contaminating the rest of the kitchen with its stink.

kim tim jim investor (harbl), Sunday, 29 January 2012 00:47 (twelve years ago) link

I like these with the clasp tops

good for coffee too! and ikea sells cheap ones for a few dollars.

dayo, Sunday, 29 January 2012 00:53 (twelve years ago) link

yeah i have a plastic one i used to use for coffee i can throw it into. i need a way to store all of these big bags of stuff i get at the indian store! like cumin seeds, mustard seeds, etc. there should be a box with compartments that close individually and are safe from bugs but i don't think one i want has been invented yet. i don't want all separate containers. my kitchen is all a-clutter.

kim tim jim investor (harbl), Sunday, 29 January 2012 00:55 (twelve years ago) link

I find that plastic bags are really bad at keeping smells in, I like glass

dayo, Sunday, 29 January 2012 00:57 (twelve years ago) link

now that i think of it that might be the best container i'd be able to find. i keep getting these large bags of whole spices for like 2.99 and can't bear spending twice that on a tiny amount at the grocery store so i have to find some solution to this storage problem. i could just store them in a plastic box for now. when i have my dream house i will have more shelf space.

kim tim jim investor (harbl), Sunday, 29 January 2012 01:08 (twelve years ago) link

i like the round box idea but i don't think the contents would fit sadly. i think i need 16 oz jars or bigger.
i shouldn't say i don't have enough shelf space because my apt came with these shelves made of cinder blocks and 2x8s but they are full of ingredients already. i'll measure how much of a 32 oz jar the stuff takes up and order some of those sealed jars maybe.

kim tim jim investor (harbl), Sunday, 29 January 2012 01:23 (twelve years ago) link

sounds like you need some kind of spice rack!

dayo, Sunday, 29 January 2012 01:29 (twelve years ago) link

dayo, Sunday, 29 January 2012 01:29 (twelve years ago) link

My sister made a napkin holder in 7th grad shop class that my parents still use that looks pretty much like that. It has "C+" written on the bottom.

joygoat, Sunday, 29 January 2012 01:44 (twelve years ago) link

i like the leek and tomato accent to that spice rack

kim tim jim investor (harbl), Sunday, 29 January 2012 01:46 (twelve years ago) link

mmmm, now I want curry.
fun wall-mounted spice rack option - $7 metal board from IKEA and magnet-backed containers from dollar store, I pour out a bit from the big bags of spices and store the leftover bags in the cupboard in a tupperware container to keep it fresh-ish

no leek accent for me :(

she started dancing to that (Finefinemusic), Sunday, 29 January 2012 02:17 (twelve years ago) link

i'll probably try ikea within the next month or so
i'm doing one with chicken, spinach, garam masala, almonds, raisins. curry craze!

kim tim jim investor (harbl), Sunday, 29 January 2012 23:16 (twelve years ago) link

I must take a photo of my "spice rack" when I get home, which consists of an extra large Decor plastic tub, stuffed to the brim with bottles and packets of various spices and herbs, in a big messy jumble :(

thanks to denial, I'm immortal! (Trayce), Sunday, 29 January 2012 23:21 (twelve years ago) link

i think i am on my 4th different chicken curry in this book, they have all been successful. this one uses pieces of a whole chicken which i think is a big pain. i bought one already cut up. i don't have the right kind of knife; last time i tried to separate a chicken it took so long. then i watched jacques pepin and julia child doing it on tv and i realized i am just inept.

kim tim jim investor (harbl), Saturday, 11 February 2012 22:56 (twelve years ago) link

I started buying whole chickens years ago and slowly got better at cutting them up. I actually time it now and it takes me less than two minutes to do it. Once you figure out the joint structure it gets much easier.

That said I never make curries (or any braised / simmered dishes) from whole ones because I inevitably end up overcooking the white meat. Feel like I'm doing something wrong somewhere.

joygoat, Saturday, 11 February 2012 23:14 (twelve years ago) link

yeah i'm not sure how this will turn out with the varying sizes of chicken pieces. i could have bought a bunch of thighs or drumsticks. the marinade smells so great though. it's yogurt, ginger, garlic, serrano chiles (5 of them!), ground up whole spices, and cilantro. i'm looking for a cauliflower + frozen peas recipe. i am turning into a curry master.

kim tim jim investor (harbl), Saturday, 11 February 2012 23:58 (twelve years ago) link

I had some japanese curry today at a japanese restaurant - I need to find some of those japanese curry cubes (dayo), Sunday, 12 February 2012 00:35 (twelve years ago) link

i tried to make a beetroot curry this week and it tasted really good but i guess i didn't cut the beetroot up small enough, because after cooking it for like an hour it still wasn't tender. so i ate a delicious curry of undercooked beetroot. i'll try again when i've got the energy to cut beetroot up really small or when i buy some ready-cooked beetroot.

jabba hands, Sunday, 12 February 2012 02:40 (twelve years ago) link

the chicken worked pretty well. we ate a drumstick and a thigh each so there are still breasts in the fridge (sounds weird), but i cut into them to test doneness and they looked good. but i don't see any reason next time not to just buy drumsticks rather than a whole chicken. the marinade was perfect. hot enough to make my nose run but i like it that way. if anyone is wondering this was yogurt-almond chicken with a spinach sauce from 660 curries.

i also made something like "cayenne-spiked cauliflower," which was predictably pretty hot and very good.

kim tim jim investor (harbl), Sunday, 12 February 2012 16:21 (twelve years ago) link

OK so I wanna make a vege korma for dinner. It seems the proper recipe involves creamed cashewnuts, which really, isnt gonna happen - tho I do have a half bag of mixed raw nuts I could use I spose.

But I have green beans, carrots, eggplat, zukes, etc and a can of tomatoes, curry spices and some powdered coconut cream... is there anything special that makes it a korma?

Lindsay NAGL (Trayce), Saturday, 18 February 2012 09:21 (twelve years ago) link

you have probably already cooked dinner (idk what time it is there) but i want to make vegetable korma now too! i just went grocery shopping and got what i needed. i was gonna say i thought it meant cooked in cream/yogurt but wikipedia just said braised in liquid. it's not in my cookbook so i'm gonna try some internet recipes. i got half and half, canned tomatoes, slivered almonds, and i have plain yogurt and various vegetables to use. i was looking at some paneer in whole foods but it was pricey. i might go to the indian store. don't really need it though, it'll have more than enough fatty dairy.

kim tim jim investor (harbl), Saturday, 18 February 2012 15:23 (twelve years ago) link

You can make paneer pretty easily if you have time.

Mohombi Khush Hua (ShariVari), Saturday, 18 February 2012 15:29 (twelve years ago) link

yeah i've made it before and found it to be a huge pain. i also have a very small kitchen so i want to keep the number of steps to a minimum.

kim tim jim investor (harbl), Saturday, 18 February 2012 15:32 (twelve years ago) link

harbl! Now I want curry!

drawn to them like a moth toward a spanakopita (Laurel), Saturday, 18 February 2012 16:45 (twelve years ago) link

I have small amts of red and yellow lentils in my freezer that I used like 4 years ago for a soup that it turned out I didn't like. I need something else to do w them.

drawn to them like a moth toward a spanakopita (Laurel), Saturday, 18 February 2012 16:48 (twelve years ago) link

daal, maybe spinach&mushroom w/ some mustard seeds & served w/ raita?

ogmor, Saturday, 18 February 2012 17:05 (twelve years ago) link

Threw out a whole, unopened packet of amchur powder last night bc full of MOTHS. THE WASTE.

There's more Italy than necessary. (in orbit), Friday, 20 March 2020 23:22 (four years ago) link

i have looked for amchur powder at three different Indian grocery stores and haven't found shit, so I bought the pomegranate powder and am about to make another large batch of chana masala because i have a 4 lb bag of dried garbanzos that aren't going to cook themselves

weird woman in a bar (La Lechera), Sunday, 22 March 2020 20:16 (four years ago) link

That seems weird that three places would not have had it. In demand!

Yerac, Sunday, 22 March 2020 20:23 (four years ago) link

I don't really know what sort of packaging I am looking for and I haven't asked for help either -- nor did I google to see what packages look like.

wait i just googled -- it's the same as asofoetida powder?!!?!?

weird woman in a bar (La Lechera), Sunday, 22 March 2020 20:29 (four years ago) link

no not the same thing, right?!
i am confused
even after googling i don't think i have seen amchur powder in the stores i have shopped in and they are for sure the sort of places that would have such a thing.

weird woman in a bar (La Lechera), Sunday, 22 March 2020 20:30 (four years ago) link

it is NOT lol

forensic plumber (harbl), Sunday, 22 March 2020 20:45 (four years ago) link

it has a very unassuming appearance and should come in a bag. every indian store should have it. i can mail some to you?!?

forensic plumber (harbl), Sunday, 22 March 2020 20:46 (four years ago) link

i'm going to make chana masala tonight too. maybe a naan.

forensic plumber (harbl), Sunday, 22 March 2020 20:48 (four years ago) link

i'm probably just looking in the wrong place -- i should have googled to see what it looks like after i failed to find it the first time but here i am!

weird woman in a bar (La Lechera), Sunday, 22 March 2020 20:56 (four years ago) link

wrong place in the store i mean

weird woman in a bar (La Lechera), Sunday, 22 March 2020 20:56 (four years ago) link

when i bought it in an indian store in london it was actually just labeled mango powder instead. You should ask at the counter, they might have it in a weird bulk bag.

Yerac, Sunday, 22 March 2020 21:07 (four years ago) link

i found amchur powder last weekend hanging out near asafoetida and other spice type things. i had never tasted it before—pretty cool stuff!

call all destroyer, Sunday, 22 March 2020 22:09 (four years ago) link

after hearing about the moth incident i'd advise against buying bulk. could mess up your whole pantry. = unasked-for $.02

medicate for all (outdoor_miner), Sunday, 22 March 2020 22:58 (four years ago) link

i think bulk means by the pound in this context

forensic plumber (harbl), Sunday, 22 March 2020 23:04 (four years ago) link

i was just thinking it not being packed in a commercial container. I've never had pantry moths. Is this a common thing?

Yerac, Sunday, 22 March 2020 23:30 (four years ago) link

i had them once about 10 years ago because they got into a bag of pumpkin seeds. then i realized they were elsewhere. a lot of vacuuming up moths and throwing out food.

forensic plumber (harbl), Sunday, 22 March 2020 23:35 (four years ago) link

reporting back about the anardana: tasty but i should look for the powdered form. these are the actual seeds and they were not grindable with mortar and pestle.

forensic plumber (harbl), Sunday, 22 March 2020 23:37 (four years ago) link

Huh, the stuff I found was already powdered/pulverized.

weird woman in a bar (La Lechera), Sunday, 22 March 2020 23:38 (four years ago) link

yeah, i forgot to check when i was at the indian store and saw this at the chinese store (indian brand) and grabbed it not thinking too hard about it. i'm sure the indian store has the powdered form.

forensic plumber (harbl), Sunday, 22 March 2020 23:39 (four years ago) link

four months pass...

this look intersting, will try soon
my mistake reading the comments but idiots are arguing about how "authentic" it is. i will paste in case ppl get paywalled (i don't pay & don't understand why the recipes sometimes work for me and sometimes don't).

2 tablespoons unsalted butter or ghee
1 tablespoon neutral oil, like canola
1 teaspoon cumin seeds
2 cinnamon sticks, approximately 2 inches long
2 large white or yellow onions, peeled and finely chopped
1 2 1/2-inch piece of ginger, peeled and grated or minced
6 cloves of garlic, peeled and crushed
2 green cayenne or jalapeño peppers, stemmed, seeded and cut into half-moons
Kosher salt, to taste
¾ cup plus 2 tablespoons puréed tomatoes
2 tablespoons tomato paste
1 ½ teaspoons ground cumin
½ teaspoon ground turmeric
3 tablespoons whole-milk yogurt, plus 1 cup to serve with the meal
1 ¾ to 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
3 tablespoons slivered almonds
1 teaspoon garam masala
Pinch ground cayenne pepper, or to taste.

Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks. Cook for a minute or two, stirring often, to intensify their flavors, then add the onions. Cook, stirring occasionally, until they are golden, approximately 15 to 20 minutes.
Meanwhile, put the ginger, garlic and peppers into a mortar and pestle with a pinch of salt, and smash them together into a coarse paste. (You can also do this on a cutting board, with a knife.)
Add the paste to the onions, and cook for 2 minutes or so, then pour in the tomatoes, and stir. Allow to cook for an additional 2 to 3 minutes, then add the tomato paste, ground cumin, ground turmeric and another pinch of salt, and stir to combine.
Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce. It may be quite thick. When it begins to bubble, add the chicken. Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through. Add the almonds and the garam masala, along with a pinch of cayenne, and cook for 5 minutes more or so. Serve with basmati rice or naan, and the additional yogurt.

contorted filbert (harbl), Sunday, 9 August 2020 19:09 (three years ago) link

i am missing BIR-style indian food a lot, so i've become a big fan of this guy

true BIR-style because everything he makes starts with the same gravy, which he keeps in the freezer

𝔠𝔞𝔢𝔨 (caek), Sunday, 9 August 2020 19:21 (three years ago) link

i would like to can a curry base like that. there aren't any recipes in the standard tested canning sources so i need to convert a spaghetti sauce recipe or something.

contorted filbert (harbl), Sunday, 9 August 2020 21:35 (three years ago) link

cute channel lol. he'd benefit from a pressure cooker for this task imo!

contorted filbert (harbl), Sunday, 9 August 2020 21:52 (three years ago) link

meera sodha is fantastic, her books are wonderful and in constant use in this house

Pinche Cumbion Bien Loco (stevie), Sunday, 9 August 2020 21:58 (three years ago) link

five months pass...

mr veg accidentally bought an 8 pack of canned chickpeas (instead of black beans)

so i’ve been exploring “660 Curries” chickpea curries chapter & picking ones to try.

this week will be chickpeas in coconut sauce

AND, most excitingly, finally acquired fresh curry leaves at an asian market today for the first time ever — have never been able to find them so v excited to up my curry game now

terminators of endearment (VegemiteGrrl), Sunday, 10 January 2021 22:52 (three years ago) link

i love 660 curries. iirc the chana masala recipe was a bit complicated? i may not rc though. but there are a lot of good, simple ones out in the universe. and curry leaves are awesome!

superdeep borehole (harbl), Monday, 11 January 2021 00:59 (three years ago) link

harbl do u know this blog?

got instant pot recently and was thinking of trying a chana tn

flopson, Monday, 11 January 2021 01:51 (three years ago) link

i found that blog when i was looking for IP recipes!

call all destroyer, Monday, 11 January 2021 02:09 (three years ago) link

i have this one bookmarked which means i probably cooked it tho it would have been in the blurry early pandemic days and i can't say i remember it.

call all destroyer, Monday, 11 January 2021 02:09 (three years ago) link

i think i had curry with curry leaves for the first time, like, last winter? revelatory

map, Monday, 11 January 2021 03:22 (three years ago) link

xxxxp: re: chickpeas, i made the confit tandoori chickpeas seen here the other night - - and they were so so good, and so so easy. just throw everything in the pot and chuck it in the oven. like, don't even fry anything beforehand. big recommend.

just sayin, Monday, 11 January 2021 03:27 (three years ago) link

oh that recipe looks good

call all destroyer, Monday, 11 January 2021 03:36 (three years ago) link

otm that look awesome

terminators of endearment (VegemiteGrrl), Monday, 11 January 2021 03:47 (three years ago) link

let me take this opportunity to say that terminators of endearment makes me smile every single time i see it

call all destroyer, Monday, 11 January 2021 03:55 (three years ago) link

I love fresh curry leaves but sometimes they are hard to find--they do freeze well so stock up when you can!

mom tossed in kimchee (quincie), Monday, 11 January 2021 04:00 (three years ago) link

i got a huge bunch for like 3 bucks! i am keeping a few stalks fresh in the fridge for now & then stripped the rest of the leaves & put in the freezer

terminators of endearment (VegemiteGrrl), Monday, 11 January 2021 04:30 (three years ago) link

xxpost lol thx cad!

terminators of endearment (VegemiteGrrl), Monday, 11 January 2021 04:46 (three years ago) link

yes vg i like that blog, just made lentil and spinach dal from it. and i found my chana masala post upthread:

chana masala, i questioned the 660 curries recipe because it had raw onions added at the end. i don't mind the act of eating raw onions but i don't like the aftermath. no thanks. so i went to the old standby smitten kitchen (a madhur jaffrey copy). it has 1 tablespoon of amchur and lemon juice but i need more sweet/sourness. some recipes have anardana, dried pomegranate seeds. i will get the anardana, soon.

― forensic plumber (harbl), Wednesday, February 26, 2020 6:21 PM (ten months ago)

superdeep borehole (harbl), Monday, 11 January 2021 13:50 (three years ago) link

the chickpeas w coconut sauce was very very delicious and so quick to make! delicious way to use up canned chickpeas

am going to do up a vindaloo this week bc i havent had one in so long (like decades)

curries are the best! also i kinda love not having to chop a ton of veg or buy a ton of ingredients. once you have your spice situation set up, its a fkn breeze i love ir

terminators of endearment (VegemiteGrrl), Saturday, 16 January 2021 04:08 (three years ago) link

one month passes...

omg i am so on the curry train

i made a tomato biryani tonight that wasn’t even with exact ingredients bc i couldnt be arsed but turned out amaaazimg anyway AND a chicken & spinach & garam masala curry w almonds & raisins and my third eye is completely open omg

terminators of endearment (VegemiteGrrl), Wednesday, 3 March 2021 04:46 (three years ago) link

have made the chicken spinach raisin almond one, there is a recipe in 660 curries. very good.

superdeep borehole (harbl), Wednesday, 3 March 2021 12:42 (three years ago) link

that’s the one i made! :D

terminators of endearment (VegemiteGrrl), Wednesday, 3 March 2021 17:02 (three years ago) link


superdeep borehole (harbl), Wednesday, 3 March 2021 17:13 (three years ago) link

i was thinking i might try to cook all 660 curries, with no deadline. if i tried to do it in like a year i'd be curried out.

superdeep borehole (harbl), Friday, 5 March 2021 00:33 (three years ago) link

i’m working my way through the majority of his chapter on chicken curries, in no particular order

its amazing how many of these you can make if you remember to stock up on almonds, spinach & yogurt!

terminators of endearment (VegemiteGrrl), Friday, 5 March 2021 01:29 (three years ago) link

Love Babish, loved Cardoz (RIP)

Ray Cooney as "Crotch" (stevie), Friday, 5 March 2021 08:26 (three years ago) link

oh, i watched his previous episodes (i believe these were with babish, there was a bread one?). i remembered he had died, didn't know from covid. RIP.

superdeep borehole (harbl), Friday, 5 March 2021 13:39 (three years ago) link

yes, the bread one was, they just said

superdeep borehole (harbl), Friday, 5 March 2021 13:39 (three years ago) link

"one of my hated ingredients is curry powder" YES

superdeep borehole (harbl), Friday, 5 March 2021 13:40 (three years ago) link

He's definitely done one with Babish before - I think it *was breads, there's a reference in this one to the curries being suitable to be eaten with sides other than bread. Always love a good makhani recipe, though making that would definitely leave me very conscious of how unhealthy it is!


incredible pant century (stevie), Friday, 5 March 2021 13:41 (three years ago) link

You must be logged in to post. Please either login here, or if you are not registered, you may register here.