Looking for a good curry recipe
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I'm looking for a good curry recipe. I love curry, but unfortunately all the good Asian restaurants are one county over for me. Does anyone know of a good curry recipe that I might make at home?
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Try the manga, Addicted to Curry. (Look for it on mangafox) The manga is fun and it's chock full of curry recipes. I've tried a couple out myself. :)
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I live in Brazil but thanks to the Japanese side of my family as well family friends we get our hands in good S&B cans pf curry powder, if you have access to it or any other instant/powder here goes my family's recipe in Japanese(?) style curry.
You need 3 onions, big ones or 4 medium and 6 small, 2 to 3 big carrots, more if smaller, 3 to 4 potatoes, once again big ones, around half a kilo or more of meat, pork, chicken or beef, we make more of beef here, and ground meat can be used too. Stock, it can be of the same flavor of the meat that you are using, it can be cubes, homemade or bought ready, get around two or three liters of it, or four cubes and water. Flour, you need this to make the roux, vegetable oil, you use for the roux and to sear the meat, curry powder, salt, garlic and a huge pot and a large frying pan.
First you heat the huge pot and while that is been done you peel and cut the vegetables into one or two centimeters cubes, you cut the meat in large cubes as well, you take the garlic and quickly sear it in the pan with oil, then you add the meat and the onions and mix well, after the meat is partially cooked you throw in the vegetables and throw the stock or stock cubes in the pot, add plenty of water and let it boil for a while, give a good half an hour, check the softness of the carrots, if you can cut them with a pair of chopsticks or a spoon they are good, also check the salt adjust it to your taste, more salt if needed more water if too salty.
As the base for the curry is boiling (which is a mean soup if you do it right), you prepare the roux, you take around one cup or two of flour and put on the frying pan, then you add at least three table spoons of curry powder, more if you like more spicy and less if you like less spicy, put on the heat and mix it throughly, you are roasting the flour and the spice together to remove the taste of the flour, it should take 5 to 10 minutes to it be done. Now you get the oil, you take the pan from the heat and pour oil slowly on the mix of flour and spice, then you mix it until you get a firm paste out of it, it should use half a cup or a bit more depending of the amount of flour, once that is done you got your curry roux.
Check if the vegetables are soft and well cooked once again, then you add the roux into soup and mix it well, dissolving the flour and spices into the soup, it will get nice and thick, and with a nice greenish yellow color, it should get a smooth slightly cream like texture, taste test it to see if the salt is good, let it simmer for a few more minutes and there you have it, curry, easy to make and easier to eat.
You can serve it with white rice, pickled ginger, wedges of tomatoes(we call that firefighters since they ease up the heat), thinly sliced and chopped eggplants seasoned with chopped ginger and soy sauce, and a bitter sweet cucumber salad (soy sauce rice vinager and sugar give the flavor). Those are the usual way that we eat in my family, adding scrambled eggs as a side dish is good too, I hope that this helps you.
Ah I was forgetting, since making curry always give you a buttload of curry you can store it for ages in the freezer, but in a good freezer container whatever leftover curry you won't be eating and freeze it, whenever you feel like having more you take it from the freezer and throw into a pot with water and heat it up and mix until the frozen mix is revived into curry again, and old curry, at least one day old is much better than fresh curry, that is a fact. Enjoy.
You need 3 onions, big ones or 4 medium and 6 small, 2 to 3 big carrots, more if smaller, 3 to 4 potatoes, once again big ones, around half a kilo or more of meat, pork, chicken or beef, we make more of beef here, and ground meat can be used too. Stock, it can be of the same flavor of the meat that you are using, it can be cubes, homemade or bought ready, get around two or three liters of it, or four cubes and water. Flour, you need this to make the roux, vegetable oil, you use for the roux and to sear the meat, curry powder, salt, garlic and a huge pot and a large frying pan.
First you heat the huge pot and while that is been done you peel and cut the vegetables into one or two centimeters cubes, you cut the meat in large cubes as well, you take the garlic and quickly sear it in the pan with oil, then you add the meat and the onions and mix well, after the meat is partially cooked you throw in the vegetables and throw the stock or stock cubes in the pot, add plenty of water and let it boil for a while, give a good half an hour, check the softness of the carrots, if you can cut them with a pair of chopsticks or a spoon they are good, also check the salt adjust it to your taste, more salt if needed more water if too salty.
As the base for the curry is boiling (which is a mean soup if you do it right), you prepare the roux, you take around one cup or two of flour and put on the frying pan, then you add at least three table spoons of curry powder, more if you like more spicy and less if you like less spicy, put on the heat and mix it throughly, you are roasting the flour and the spice together to remove the taste of the flour, it should take 5 to 10 minutes to it be done. Now you get the oil, you take the pan from the heat and pour oil slowly on the mix of flour and spice, then you mix it until you get a firm paste out of it, it should use half a cup or a bit more depending of the amount of flour, once that is done you got your curry roux.
Check if the vegetables are soft and well cooked once again, then you add the roux into soup and mix it well, dissolving the flour and spices into the soup, it will get nice and thick, and with a nice greenish yellow color, it should get a smooth slightly cream like texture, taste test it to see if the salt is good, let it simmer for a few more minutes and there you have it, curry, easy to make and easier to eat.
You can serve it with white rice, pickled ginger, wedges of tomatoes(we call that firefighters since they ease up the heat), thinly sliced and chopped eggplants seasoned with chopped ginger and soy sauce, and a bitter sweet cucumber salad (soy sauce rice vinager and sugar give the flavor). Those are the usual way that we eat in my family, adding scrambled eggs as a side dish is good too, I hope that this helps you.
Ah I was forgetting, since making curry always give you a buttload of curry you can store it for ages in the freezer, but in a good freezer container whatever leftover curry you won't be eating and freeze it, whenever you feel like having more you take it from the freezer and throw into a pot with water and heat it up and mix until the frozen mix is revived into curry again, and old curry, at least one day old is much better than fresh curry, that is a fact. Enjoy.
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http://www.youtube.com/user/ltkman
This man has a ton of curry recipes. Don't shut the video off as soon as he makes a corny side joke though. His whole collection of recipes are pretty good.
This man has a ton of curry recipes. Don't shut the video off as soon as he makes a corny side joke though. His whole collection of recipes are pretty good.
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It depends on which style of curry you like.
I am not a cook so I'm unsure of how to mix my own curry, so what I do is buy japanese curry cubes. They can come in milk, medium or hot flavours but I usually have the hot one. The taste is a bit sweet and hot, not as hot as thai curries but still tastes nice without too much overpowering of flavour.
Try to go to your local asian grocery store and look for this:
http://www.asianfoodgrocer.com/product/golden-curry-med-hot-3-5-oz
I dont really follow a recipe, but I usually chop small cubes of potatos, slices of onions and carrots and boil all of them.
As for meat, both chicken and beef works for this but I prefer buying chunky beef and chopping them up in sort of large slices(sorry forgot which type it was).
Once the meat is pan fried and a goldenish colour you cna put the boiled vegies in and once everything is cooked for a bit, add in the curry and stir until cube dissoves. Once that happens keep stiring once in a while to make sure the mix doesnt stick to the bottom of the pan, and eventually you should get to a gooey type texture ready for you to serve.
Sorry that I dont have measuments for everything but I hope it helps at least a bit!
I am not a cook so I'm unsure of how to mix my own curry, so what I do is buy japanese curry cubes. They can come in milk, medium or hot flavours but I usually have the hot one. The taste is a bit sweet and hot, not as hot as thai curries but still tastes nice without too much overpowering of flavour.
Try to go to your local asian grocery store and look for this:
http://www.asianfoodgrocer.com/product/golden-curry-med-hot-3-5-oz
I dont really follow a recipe, but I usually chop small cubes of potatos, slices of onions and carrots and boil all of them.
As for meat, both chicken and beef works for this but I prefer buying chunky beef and chopping them up in sort of large slices(sorry forgot which type it was).
Once the meat is pan fried and a goldenish colour you cna put the boiled vegies in and once everything is cooked for a bit, add in the curry and stir until cube dissoves. Once that happens keep stiring once in a while to make sure the mix doesnt stick to the bottom of the pan, and eventually you should get to a gooey type texture ready for you to serve.
Sorry that I dont have measuments for everything but I hope it helps at least a bit!