Curry
2005-04-13 23:05:59.155049+00 by Dan Lyke 2 comments
2005-04-13 23:05:59.155049+00 by Dan Lyke 2 comments
[ related topics: Food ]
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#Comment Re: made: 2005-04-13 23:48:51.728004+00 by: radix
I recently started doing my own Indian cooking at home. I did my usual: get a handful of decently reviewed book from Amazon, then mix up their recipes to come up with something I can follow and makes sense.
I do it slightly differently from his method, but I agree, the base is the same. In my method, I run the vegetable base of onion, garlic, ginger and chiles in the blender first until smooth.
The spices I do separately. I totally agree with his take, don't get that crap in a jar. The flavour has gone flat, you're left with just a ghost of the real thing. Take your spices and roast them in a dry pan, stirring constantly. Roasting activates the oils and you can tell from the smell you're doing something good. If you burn them, pitch them and start over. After roasting, cool, then run through a coffee grinder.
Cook the vegetable base in a hot pan with oil until browned, add the spice mix as your taste declares. My cookbooks said boil the vegetables in salted water. I steamed mine instead. Carrots and potatoes take longer than green beans or cauliflower, use some judgement.
Get it all warm and happy, serve over rice.
I'm still figuring out the heat, my first batch (three meals, as it turned out) packed a bit more a punch than I expected. I'm still trying to reproduce the curry of the Bangladeshi place near work I go to. Still waiting on two more books to make another try.
Good luck with it! radix
#Comment Re: made: 2005-04-14 11:50:08.215142+00 by: ebradway
Yikes! That recipe calls for 1 tsp of Cayenne! I don't think I'd use that much...