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Curry...

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  #1  
Old 22nd March 2012, 02:28
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Curry...

It seems that among Brits curry is popular, I get that impression anyhow. I know that some can be hot and I'm not a big fan of heat, even though I live in the American southwest.

This is what I use (mild) when I make curry. What is your opinion of this type product, at least for a Yank? I make it with chicken, potatoes, carrots, raisins, and sometimes apple. I serve it over rice with Major Grey chutney. My family likes it, what think y'all?
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  #2  
Old 22nd March 2012, 02:36
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It has everything I like in it.
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  #3  
Old 22nd March 2012, 04:04
Jacktar1 Jacktar1 is offline  
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Cool

Hi John,

Where do you buy it ? Hope all is well with you and family.

Cheers.....Glan
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  #4  
Old 22nd March 2012, 04:10
Ian Harrod Ian Harrod is online now  
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This is Japanese Katsu curry. Comes in various heat levels. Here in Australia, most supermarkets have it in the Asian section.
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  #5  
Old 22nd March 2012, 04:16
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Originally Posted by Ian Harrod View Post
This is Japanese Katsu curry. Comes in various heat levels. Here in Australia, most supermarkets have it in the Asian section.
Yeah, in American markets we find it in the Asian or International section, though I don't know if it's nation wide, we can be pretty darn regional with our cuisine preferences...
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  #6  
Old 22nd March 2012, 10:44
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Going off tack a bit James but I remember Buying a jar Of ("Frank Sinatra's Spaghetti Sauce") in Raymond New Hampshire back in 1991. kept it for years but finally it had to go. Now back to curry, I do like it but it does'nt like Me!!.
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  #7  
Old 22nd March 2012, 11:17
trotterdotpom trotterdotpom is offline  
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Foreign muck - what's wrong with egg and chips?

John T
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  #8  
Old 22nd March 2012, 11:39
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In our house we eat curry at least once a week and we use the curry paste, you can get different brands/flavors.

Cheers Frank
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  #9  
Old 22nd March 2012, 12:14
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Satanic Mechanic Satanic Mechanic is offline  
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Oh Ho now your talking my language

Yeah tried that mix - its ok but not the real thing. If you want a ready mix with a bit of va va voom and a lot of taste can I recommend a couple of places on Ebay UK - in particular one that sounds like The Surry Chop who have been sending me curry mixes all over the world for a number of years now for when I can't get the right spices.

If you have the raw spices - one thing I would do above all else - toast the whole cummin and corriander seeds then grind them - makes a world of difference.

Oh and you can never have too many onions, dont go over board with tomatoes and ask Chilly about Sri Lankan (possibly Bangladesh)curries made from reheated lava
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  #10  
Old 22nd March 2012, 12:48
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Originally Posted by Satanic Mechanic View Post
Oh Ho now your talking my language

Yeah tried that mix - its ok but not the real thing. If you want a ready mix with a bit of va va voom and a lot of taste can I recommend a couple of places on Ebay UK - in particular one that sounds like The Surry Chop who have been sending me curry mixes all over the world for a number of years now for when I can't get the right spices.

If you have the raw spices - one thing I would do above all else - toast the whole cummin and corriander seeds then grind them - makes a world of difference.

Oh and you can never have too many onions, dont go over board with tomatoes and ask Chilly about Sri Lankan (possibly Bangladesh)curries made from reheated lava
Satanic could you not incorparate these spices etc.. into that culinary delight of your fair country "the deep fried mars bar"
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  #11  
Old 22nd March 2012, 17:19
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Originally Posted by Manxman 52 View Post
Satanic could you not incorparate these spices etc.. into that culinary delight of your fair country "the deep fried mars bar"
Sort of like a Mars Bar Pakora
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  #12  
Old 22nd March 2012, 17:41
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Blending spices is definitely the way to make a real curry. I cannot get on with shop bought pastes and really feel a great nostalgia for the way we had them on the Bank Line.
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Old 23rd March 2012, 04:32
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One of the most revolting 'curries' I have ever been served was during the early '50's. We were dished up a weird looking, weird smelling, disgusting tasting mess on rice.
Not only was the dish revolting, but we the deck crew, were revolting also and threatened to toss the cook over the wall.
It turned out that the lazy sod had opened a few tins of pilchards in tomato sauce, threw in some curry powder, boiled it up and slopped it onto some wet rice. I can still smell it!

Taff
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  #14  
Old 23rd March 2012, 19:04
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Quote:
Originally Posted by Satanic Mechanic View Post
Oh Ho now your talking my language

Yeah tried that mix - its ok but not the real thing. If you want a ready mix with a bit of va va voom and a lot of taste can I recommend a couple of places on Ebay UK - in particular one that sounds like The Surry Chop who have been sending me curry mixes all over the world for a number of years now for when I can't get the right spices.

If you have the raw spices - one thing I would do above all else - toast the whole cummin and corriander seeds then grind them - makes a world of difference.

Oh and you can never have too many onions, dont go over board with tomatoes and ask Chilly about Sri Lankan (possibly Bangladesh)curries made from reheated lava
Satanics right, toasting the spices and using fresh when you can get them. For the paste you should first brown off plenty of onions over a slow heat until they are golden brown with your garlic if your using it. Then your spices should be added and cooked through on a low heat thoroughly to make the paste. I add the chilly's at the start of the simmer process

Fresh coriander over the top just before serving gives a smashing kick. Also if you like it hot and the missus is of the milder variety seperate into different pans and add more or less chili however you prefer. Cream can be used to take the edge off if you need to also. Theres a thousand and one tips for doing curry but get your base paste right and you can't go far wrong.
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  #15  
Old 31st March 2012, 13:06
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Blending spices is definitely the way to make a real curry. I cannot get on with shop bought pastes and really feel a great nostalgia for the way we had them on the Bank Line.
When an Assistant Purser with Clan one of my duties was the issue of the separate spices necessary for the making of the multitude of curries our cooks and bandharries made.Amongst the usual suspects like,chilli,turmeric,cumin and coriander,we also issued mace,nutmeg and poppy seeds.A good curry is one of truly life enhancing experience,the sloppy junk we get served in many takeaways both chinese(?)and indo/bangladeshi is a scandal.
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  #16  
Old 31st March 2012, 13:45
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A good, real curry never came from a packet or a jar. Its ok if you dont know any better. And, never brown garlic with the onions! it makes the garlic turn very bitter. Brown the onions, preferably in mustard oil and when brown remove from the heat and then put the garlic in. I also toast the seeds and grind to a powder in my trusty old coffee grinder.
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  #17  
Old 31st March 2012, 14:53
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I buy the best Madras Curry from Amazon,it comes in 1 pound tins from India.

I mentioned this before somewhere on the board,but now is a good time to post it again. A study was done in Pakistan and Indian on people that eat a lot of curry and they found out that there was a big drop in Dementia and Alzheimer disease in the patients they tested. Remove your salt shaker and fill it with curry,its better for you.
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  #18  
Old 31st March 2012, 16:07
TonyAllen TonyAllen is offline  
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As an aside from making curry dad being a docker was alway bringing home bits of brown paper with spices in and give them to my mum ,were she got the knowledge from to cook with them I don't have any idea all I know is that our house always had a certain aroma which, I,reconised when I got to the far east on a blue funnel boat
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  #19  
Old 31st March 2012, 16:39
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Sounds nice but i dont like fruit in my curries .I am also a hot madras or vindy man myself by choice
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  #20  
Old 31st March 2012, 17:50
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I grind, mortar & pestle, all my spices from seed & bark after dry frying until the spices become aromatic. One of the best I do is this Vindaloo style curry:-

750gms any meat
200ml Malt Vinegar
2 Tsp salt
4Tsp Coriander seeds
4Tsp Cumin seeds
2Tsp Black Peppercorns
Seeds from 20 green Cardimon pods
2" piece of Cinnamon Bark
2 tsp Turmeric Powder
2" Fresh Ginger Root
15 or more Fresh Green chillis
8 Vine ripened Tomatoes
5 Bay leaves
12 Curry leaves
2 large onions
8 cloves of Garlic

Cut meat into large dice, place in a bowl add salt & vinegar & stir.Cover & put in fridge for 3 HOURS.

Add Coriander seeds, Cumin seeds, Peppercorns, cardemon seeds& cinnamon bark to a dry frying pan & slowly heat to dry out the seeds. When you can smell the spices remove & grind to a powder. Add Turmeric & stir to combine the spices. Add a little vinegar to make a paste.

Remove meat from the bowl & KEEP VINEGAR. Place meat in a clean bowl & add paste, stirring to coat all the meat. Cover bowl & keep in fridge overnight.

In a large pan add 400grm Ghee, heat through add thinly sliced onions, finely copped ginger, chilli, garlic & chopped tomatoes. Cover & sweat off for 20mins. Increase heat, add meat & fry to seal. Add remaining vinegar, Bay & Curry leaves, stir, cover & simmer on a low heat for 1 1/2 hours. Serves 4-6.

A good book is the paperback 'The Curry Secret' by Kris Dhillon, for that 'Authentic takeaway' flavour.
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  #21  
Old 31st March 2012, 23:04
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Pat, that recipe is as bad as cooking Carp the old country way.
Take a large Carp and lay it on the cutting board,season it very well,place in the oven at 450 deg, for one hour,when done throw away the carp and eat the cutting board.
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  #22  
Old 31st March 2012, 23:50
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I'm enjoying all the comments. Keep them coming.

I must also state that I do NOT enjoy heat. Too spicy, and I just will not eat it, period. The slightest touch is OK, but anything beyond the very mildest holds zero interest for me.
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  #23  
Old 31st March 2012, 23:55
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Hi John,

Where do you buy it ? Hope all is well with you and family.

Cheers.....Glan
Hi Glan,
PM on its way to you.
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  #24  
Old 1st April 2012, 23:39
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I'm enjoying all the comments. Keep them coming.

I must also state that I do NOT enjoy heat. Too spicy, and I just will not eat it, period. The slightest touch is OK, but anything beyond the very mildest holds zero interest for me.
Hi James, you sound just like my old dad did. If mum put anything spicy in front of him he would say, "Give that to the boy - I'm not eating any bluddy foreign muck!"
That from a man who would wolf down plates full of lava bread, eventually banned by mum as it stunk the house out!

Taff
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  #25  
Old 2nd April 2012, 02:18
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Hi James, you sound just like my old dad did. If mum put anything spicy in front of him he would say, "Give that to the boy - I'm not eating any bluddy foreign muck!"
That from a man who would wolf down plates full of lava bread, eventually banned by mum as it stunk the house out!

Taff
LOL...what's lava bread? Never heard of that.

Like I said, I can take a little, some kim chee is ok, some taco sauces are OK, but man, some people eat from a blowtorch. Not me...
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