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?
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
Hi, I’ve cracked it, at least I have found the way to make the most authentic BIR Madras curry I could at home. I use the base gravy approach and a solid dose of methi, tomato purée and lemon juice as key contributors, but I don’t mind saying, I’ve not bought one in for the last year as these are better than most I’ve had.
The half and half part is pure south wales although I’m sure not unique, but my personal fave with a decent curry
In Japan, when people talk about Indian curry or buy Indian curry powder, Kashmiri Curry and Madras Curry are always the two most common varieties. Locally, these two types are generally seen as representing South Indian and North Indian curry styles respectively.
However, I have never been to India, so I don’t really know the exact differences between these two curries, nor the regional curry characteristics of North and South India. I can’t even tell if these commercial curry powders are authentic.
Ingredients of the Madras curry powder I bought: coriander seed, brown mustard seed, cumin, chili powder, black pepper, ginger powder, cinnamon powder, cardamom, turmeric.
Ingredients of the Kashmiri curry powder: coriander seed, cumin, fennel seed, turmeric, cardamom, cinnamon, chili powder.
I only know that black pepper is widely used in South Indian and Sri Lankan curries, but I can’t tell any other differences at all. I’ve even heard that in the past, some Japanese retailers mixed up Kashmiri Curry and Madras Curry and still sold them normally.
Sorry for rambling on so much. What I really want to ask everyone is: Are these two the mainstream categories of Indian curry? Also, what are the main differences and typical spice usage habits between North Indian and South Indian curries?
Thank you very much!
I've not heard of this book before, but looking through, there is so much I want to try.
And with my wife going away next week for a fortnight, I can cook without complaint.
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
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!
Herb and veg encrusted, finished in caramelised flavor
Made a big batch on Sunday, I’m on my third day of eating it now. Had it with jacket potato and a side of veggies today.
From https://www.recipetineats.com/lentil-curry-mega-flavour-lentil-recipe/
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!
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
Hi everyone. First Post here. I was able to recreate my late mom's chicken curry to the T last Sunday. We didn't call it roux back then in the eighties, but it turns out that's exactly what she did. 30 years ago, she told me her method and I scribbled down the part about the frying of the curry and adding flour and stock to it. It was written on one of those old pink telephone message pads next to the landline phone as I was talking to her long distance. After frying the curry powder in oil, she added stock. I learned from YouTube videos, you all in this sub, and r/cooking that you add the stock to the roux but temperature is important. You add hot stock to cold roux, or add cold stock to hot roux (her method). Looking back, it makes sense now because she cooked the chicken before we left for Church and by the time we got back, the stock was cool, hence she got the white rice going and then added cold chicken stock to the hot roux. I knew she added flour, but my little brain couldn't process that simple step that I must have thought was too boring for me to process, even as she threw me a liver or gizzard or plantain to munch on .