The homemade curry thread
Discussion
craigjm said:
How u doing said:
That looks interesting, Chinese food is often too salty for me. Would you season at the end?
When you say its often too salty are you talking about restaurant and take away chinese food? if we are then its usually loaded with salt and MSG both of which I try to use little of in my cooking. What i would suggest you do if you are a salt person is to salt the sauce when you have heated it up before you add it to your stir fryI like a little salt, Chinese restaurants tend to go overboard so generally avoid.
ambuletz said:
I don't seem to get on well with making japanese curry. i love the curry sauce they use for wagamamas katsu curry. But whenever i make japanese curry using the actual japanese curry blocks it just turns into a very very bland stew, even when i follow the instructions, sometimes even using less water, or mroe salt, or more curry powder...it just comes out bland.
on the other hand i did a chinese chicken curry from khinskitchen and that was pretty nice.
Do you just follow the instructions on the packet ? - i.e. brown the meat and veg, add water, bring to the boil, simmer for 15 minutes (to allow the veg to cook and the meat to complete), add the curry roux then serve a few minutes later ? If so then ....on the other hand i did a chinese chicken curry from khinskitchen and that was pretty nice.
Follow the steps they say though unless you like a lot of liquid in your curry add more ingredients, I generally double the amount of chicken, onion, and potatoes, and more so of the carrots. Here's the real difference though and I found out by accident some Japanese do it this way as well (I've been using the Japanese rouxs for over a decade and have kept track of my views on a dozen different ones - yeah some of you may think I'm a sad Japanese curry otaku/muppet). Rather than simmer for 15 minutes leave it at least half an hour to extract more flavour from the ingredients, but don;t go long enough to over cook the potatoes. Next add the roux and dissolve it, but rather then serve it up a few minutes later, treat it as a slow cook curry - I will leave it on a low temperature (these days in a slow cooker) for a good 90-120 minutes plus.
In addition to the above - Japanese do not like strong spices, so even the 'hot' variants are mild (II have had a hot curry in a Japanese chain curry house near Akihabara that left me sweating) so add some whole chillis after you've brough the water to the boil and either leave in or remove when you are ready to serve.
By coincidence guess what I'll be cooking tomorrow, though I don't know which roux to use as I have 4 different ones in the house at present (I tend to bulk buy from Japan Centre when I'm low and they have a sale on with items in it I want).
Edit - BTW - the Japanese curry powder they use to coat/dry marinade the meat before cooking, though you could use it as a regular curry powder.
craigjm said:
Looks good Andy. What have you served it on?
I had spiced veg in the slow cooker all day that I then mashed. Basically my Pao Bhaji mix if you’re familiar (if not https://www.vegrecipesofindia.com/pav-bhaji-recipe... )Taita said:
Did you close the lid of the kamado over the ends of the skewers?
I made some tandoori skewers and hooked them in through the top vent after bending the skewer tops, worked fairly well. Lemon or potato on the end to shield from the direct heat (didn't use deflector)
Yes closed over on the ends, will need to flatten out the bend for next time as they were slightly too short for the kid to fully close on them.I made some tandoori skewers and hooked them in through the top vent after bending the skewer tops, worked fairly well. Lemon or potato on the end to shield from the direct heat (didn't use deflector)
Thought about hooking through the top vent but seemed like too much of a faff to be honest. I started without deflector then put it in later. Can't wait for the D&C system from Ynni to come back in stock, will make life so much easier.
craigjm said:
illmonkey said:
What are we looking at Illmonkey?Nah, the PK Chicken Karachi. I done it twice, first time was amazing, 2nd not so good. I think it’s too much pasata, which isn’t even the recipe but I like sauce.
But it slopped out the jar, too late then
illmonkey said:
craigjm said:
illmonkey said:
What are we looking at Illmonkey?Nah, the PK Chicken Karachi. I done it twice, first time was amazing, 2nd not so good. I think it’s too much pasata, which isn’t even the recipe but I like sauce.
But it slopped out the jar, too late then
Regbuser said:
Anyone tried a home tandoori oven? Any good?
Jat got one, post here: https://www.pistonheads.com/gassing/topic.asp?h=0&...TBT - that looks great.
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