r/Curry

Crunchy spice mouthfuls

A new batch, if you look up my previous postings then you’ll see the recipe for the base gravy and the finished madras sauce.

Absolutely love it, just spent the weekend having madras and vindaloo down in south wales and they didn’t come close to the flavour kick on offer from the home made version.

Thai Noodle Boat in Wisconsin

A mango chutney-less interpretation of pathia, using raspberry jam.

Served with liberally cloved oven rice, shiraz and omeprazole.

With added bonus of freeing up a mug which had frozen base in it.

• Base was red onion and ginger
• Spices were cloves, cardamom, cumin, coriander, smoked paprika, fenugreek, turmeric, garlic, scotch bonnets, Kashmiri chilli powder, Aleppo chilli
• Body was tomatoes, some red peppers
• Finished with red wine vinegar, honey, tamarind, and Naga paste
• Very hot

beef tongue curry in Sendai City

Gyutan Ryori Kaku Brandome Main Store

Japan, 〒980-0811 Miyagi, Sendai, Aoba Ward, Ichibancho, 3 Chome−8−14 鈴喜陶器店 地下1階

https://maps.app.goo.gl/xTssXyB9VVZ3H31h6

https://tabelog.com/en/miyagi/A0401/A040101/4000039/

No great culinary skills on show here but using the gold fish brand of curry paste, I rustled up this cooked chicken curry with peas, mushrooms and onion, half and half - quickly becoming obligatory with my curry dishes… and oh yes, I love heat, so you’ll note the chopped up red finger chillies, to give it some bite

I asked a similar question yesterday, but I forgot to attach a picture.

This is how I usually make curry at home, and even some Japanese curry restaurants do the same thing: sprinkle Kasuri Methi directly on top of the finished curry instead of adding it during the simmering process.

Is this never done in Indian curry? Would Indians turn into “curry police” if they saw Japanese people using it this way?

Also I’d like to ask: when adding Kasuri Methi at the final stage of curry simmering, do I need to roast it until completely dry so it can be crumbled more finely? Thank you very much!

Hot 🔥🥵

I posted one of my madras dishes the other day, no big shakes here, the only difference being this is a chicken one, no change to the recipe but.. I think the picture is better quality. Sticking with french fries here but it’s perfect with any fried potato.

I can share the recipe if you’d like to have a go, let me know?

Today I followed a recipe from a Japanese curry chef to make chicken curry at home, and I added a large amount of fenugreek leaves to it.

In his tutorial, he talked about how to use fenugreek leaves. He said that in Japan, people often sprinkle fenugreek leaves over a served plate of curry rice as a garnish to enhance the flavor. However, Indians never use them this way; on the contrary, an Indian chef would even scold someone for doing so.

So for this dish, he used three large spoonfuls of fenugreek leaves. He simmered them slowly in a pan over low heat to remove moisture, then crumbled them into powder by hand, and added them to the curry just before serving, much like using garam masala.

The generous amount of fenugreek leaves gave the curry an enchanting aroma. After hearing his explanation, I’ve become really curious about how fenugreek leaves are actually used in Indian cuisine. Are there any differences in usage between North and South India?

I would be very grateful if you could tell me!

Herb and veg encrusted, finished in caramelised flavor

Using my wife’s Family recipe , made this banger !

It’s a bhuna style chicken and egg curry Anda Masala 💜

Curry Recipe

Chop 2x brown onion fine
Dice chicken breast

Fry sunflower oil , sautee the onions
Spices
1 cinnamon
1 bay leaf
2 elachi

Onions softened then
1garlic 1ginger frozen blocks

Once melted
1salt gentle round
Pinch pepper
1 heap tumeric
1 heap coriander dunya
1 heap jeera
1 flat curry powder
1 heap mix masala
Qtr chilli

Fry for a tiny bit on low
Bit of water
Tbsp (or two) puree - colour of curry

Med heat until oil separates

Add chicken breast

Make parathas when chicken well underway

Add eggs after chicken cooked

Then add chopped coriander to finish , with lime on the plate to taste