Making the Perfect Geek Curry
Ok, so a little Friday FOO is in order :-)
Im going shopping for Curry tomorrow, and wanted to pick the collective brains of the Threadwatch boys and girls over general curry making. For my contribution, i give you... Follow the title link for the full post...
Nick's 3 Day Thai Chicken Curry
Ok, so this works with:
- Bunch of chicken breasts or whole pieces on the bone - on the bone is nicer
- Green chillies, cumin, chilli powder, fresh ginger, coriander
- coconut milk and at least a whole thing of garlic, finely chopped
- few bits of mixed veg just for appearances
Day 1
- Blowtorch the skin off of your chillies or just lightly toast them till just black over the gas
- put them in a plastic bag for 5mins so they sweat, then flake the skin off with your fingers - dont wash them! a few black bits wont hurt
- Cut them up and put them in a big mortar and pestel along with a handfull of finely chopped ginger, a half handful of cumin, a quater to half handful of chilli powder and an entire coriander plant - again, finely chopped - and dont forget the garlic like i did when writing this post originally! heh...
- Grind all that together - this could take a lot of work and at least half an hour - you want to mix some oil (olive wil do) to get it going and a big pinch of salt to help it all grind
- You want to end up with a wet green, lumpy paste
- Chop up your chicken and cover it with the paste and leave it in the fridge till day 2
Day 2
- Put the whole chicken/paste mixture in a large pot, and cook it - slowly. There's no rush with this, gently bubbling is the key here.
- Just add a little water (not much) if it looks to dry to simmer
- When ti's been doing for about an hour, add a half can of coconut milk and let it continue to cook - probably for another hour at least if not 2
- Turn it off and go to bed, it'll be ready tomorrow
Day 3
- Heat it all up again and get it cooking for 20mins or so
- Taste it!
- At this point you should be able to work out what it needs - just go back to your original ingredients and add a little at a time of whatever you feel it might need.
- When you think it's done, add a last handful of very finely chopped coriander and serve it - Luvvery!
So, this weekend i want something different...
I've been making that curry for years, and I want to do somethng a bit different this weekend - your general opinions, recipes, tips or anything curry-like would be much appreciated :-)
- Y! MyWeb
Best Curry House in London
Easy Geek Curry 101
Phone those guys!
Austrian Vindaloo and side dish
Stewing Pork
Vinegar (wine or apple)
Lots of garlic and 5-10 chilis (dependent on taste and strength)
Cumin, cloves, cinnamon, bit of star anise, thumb-sized piece of ginger
Tamarind pulp
Lots of onions
**************
Grind all spices, tamarind, garlic, ginger together then add vinegar. Marinade meat with some of mixture. Fry onions slowly in pot until they start to turn brown. Add spice paste and continue frying for a couple of minutes. Add pork and brown meat in spice/onion mixture, then add water and cook sloooowly (75°C, if that) for half a day (adding water if necessary).
Crucial points: tamarind pulp (knead it out yourself in hot water) and some fattiness (and general unhealthiness) of pork (makes richer taste).
General side dish for hot food
Chinese cabbage
A few carrots
Random lentils or split peas (urad dal or chana dal work best)
Poppy seeds
Chilis to taste
***************
Chop cabbage and grate carrots. Fry poppy seeds and lentils on strong heat until lentils start to brown and poppy seeds spit. Add chopped chilis, carrots and cabbage and stir fry until cabbage is al dente (not too long). Serve tasty colourful side dish to ooohs and aaahs (fried lentils give it a nutty taste).
We lived in Fiji
Goat Curry--Fiji Style
You need to slaughter a goat for this dish. This dish makes a lot of curry, but it freezes well. All of the spices can be found in Asian or Indian markets. Serve over rice with the chutney and the raita on the side.
8 cloves of garlic crushed with 1 teaspoon salt (use a mortar and pestle or mini-chopper)
1 teaspoons each ground fenugreek, coriander, and black mustard seed
2 teaspoons each cumin and turmeric powder
5 small, red, hot dried chiles, such as piquins, crushed, or substitute
1 tablespoon cayenne powder
2 tablespoons imported Indian curry powder
1?2 cup cilantro, chopped
2 pounds goat cut into 1-inch cubes
1 large onion, chopped
3 medium potatoes, peeled and diced
2 carrots, diced (or substitute a small, peeled eggplant)
1/3 cup yogurt
Mash the garlic and salt together in a mortar. Add just a bit of water to make a paste. Add the ground fenugreek, coriander, black mustard seed, cumin, turmeric powder, red chile, and curry powder and pound to a smooth paste, adding water as necessary. Transfer to a large pan and add half the cilantro. Add two cups or water and cook over medium heat until thick.
Add the goat to the sauce. Stir to coat the meat and partially cover, stirring occasionally. Cook over medium heat for 30 minutes.
Add 1?2 of the chopped onion, the potatoes, and carrots, partially cover and cook for 45 minutes or until everything is tender. The sauce should be very thick. At the end, add the rest of the chopped onion, stir in the yogurt, and sprinkle the rest of the cilantro over the top.
Yield: 6 servings
Heat Scale: Medium
Needs grits.
Needs grits.
Ok...
..so I just slaughtered this goat.
But the rest of the recipe is way over my head...
Guess it's raw goat for dindins here tonight. :-)
Goats?
I've got plenty of goats. Maybe a goat delivery affiliate plan...
Something not to try
My brother told me of a curry he once made as a poor student - Kipper curry, with added Weetabix to bulk it out a bit.
Nice...
Goats?
Looked it up...
No mention of Goats
If it doesn't have lychees or
If it doesn't have lychees or bananas or some other exotic fruit, you're really not doing it properly.
:D
Best Curry House in London
JasonD - sorry mate - I beg to differ
I've been using recipes from
I've been using recipes from http://www.curryfrenzy.com/
The jalfrazi recipe is especially nice, as is the korma.
Goat
Ivana was most impressed with the Goat curry, as am I!
Whats that yogurty drink you get with some types of curry? Lasse? - and what kind of curry is that? Malasian or Thai?
Curry is old news you can’t
Curry is old news you can’t beat a Birmingham Balti http://www.birminghamuk.com/balti.htm
Nick, Lassi originates from I
Nick, Lassi originates from India, I believe.
Grits
Agreed, you need grits. Gotta have grits.
Raw goat, grits...
...I thought I could wash it down with beer, but it kept disagreeing with me...
Anyway, shouldn't the Perfect Geek Curry have at least a couple of pieces of fresh geek in it? (Or dried geek FTM)
Lassi
is from India but they have the same type of stuff everywhere curries are native I think - quickest lassi recipe in the world; 1 tin mango (no point buying fresh it doesn't taste any better) 1 tub thick yoghurt. Blitz together with whizzy hand processor thing, add just enough milk to make it drinkable.
the only really important curry tip is always make enough so you can have leftovers for breakfast the next morning.