The Curry thread

[cheerypeabrain]

I shall have a go tomorrow or next week...was planning on making my own white loaves

[tod2]

Great Cheery! I'm sure you will have great success - Can I give you one more little tip that none of the videos have given, but it took a Greek restaurant owner to give me the tip - when you buy your lamb ask the butcher to please give you between 500g and a kilo of leg or shank lamb bones. No meat attached or very little, and cut through his bandsaw into approx. 3-5inch pieces. That is to expose the marrow.
Believe me when I tell you this will make your curry extra super delicious. It may be a little greasy but ignore that and enjoy the flavour.

[cheerypeabrain]

Tod is it possible to make the bunny chow with any other meat like beef? Jeff isn't mad about lamb or mutton and won't eat pork at all. I always make stock when I have beef, chicken or lamb bones so I have a few bags of thick gelatinous stock in the freezer. We had a rib of beef a few weeks ago and the stock I made is very rich...used some in a soup a few days ago and it was very good.

I've checked my store cupboards for spices and I have all but the cumin seeds..altho I have plenty of powdered cumin....I know that it won't be as good but I doubt I'd get cumin seeds locally...I usually go to the Asian supermarkets for spices and they are all in areas with high Coronavirus levels.

[tod2]

Absolutely. Only made with lamb or mutton as Hindus don't eat beef. Soft beef skirt or similar will be fine. Got to be honest and tell you Jeff won't even know if he is eating lamb, beef or kangaroo. Curry spices can disguises almost everything.

[cheerypeabrain]

Thank you Tod and I found some cumin seeds in the cupboard too!

[cheerypeabrain]

Made the Durban masala...my kitchen smells spicy already...toasted the ingredients then oiked out my Dad's old coffee grinder. I bought this for my parents from Harrods the first Christmas after I left home and went into nursing. They had it on the wall in their kitchen ...now it's in mine.

[kerouac2]

I have always liked manual grinders. My grandmother had a meat grinder like that. Every now and then she would make fried patties of leftovers for lunch and we would stick in a piece of steak, a pork chop, an onion, the heel of a stale baguette, a handful of fresh parsley or whatever. Once it was ground up, she would add an egg to the bowl, some salt and pepper, mix it and make the patties. They were always perfect even though the ingredients were variable.

[cheerypeabrain]

I used to have a proper mincer but lost it when we moved house...a box of several kitchen gadgets went missing including the mincer. For some reason I never replaced it. I use Dad's coffee bean grinder just for making masala mixes now but haven't been able to get hold of sufficient raw spices recently...just had enough to make the Durban masala this morning.

Anyway..the chow is cooking nicely, it does taste quite hot and spicy but hopefully the blandness of the bread will tone it down. The bread dough is proving in the greenhouse (in a bowl covered with cling film to keep the flies off!)

[tod2]

Cheery, to calm down the heat (spiciness) add a tablespoon or even two to the curry whilst it's bubbling away. All my curry gets a spoon or two. I like the very slight sweet aftertaste….and no burning tongue. .Looking good!

[cheerypeabrain]

A tablespoon of what Tod my darling?

[cheerypeabrain]

Made one loaf for the chow and one spare...

[kerouac2]

I think that "sugar" is the missing word. That is often the secret remedy for both too spicy and too salty.

[cheerypeabrain]

I guessed that thanks Kerouac.

Anyway...it was delicious, Jeff is on his second helping. I forgot to put the bread core from my piece of loaf on my plate...so Jeff has it to mop up the gravy.

[tod2]

Oh crikey! Did I not say? Yes, thank you so much Kerouac. It is indeed sugar of any description. I only use Palm Sugar and that would gravitate to one disc of palm sugar.

[tod2]

Oh, so the Bunny has landed! Cheery you live in a huge population of Indians. There has got to be someone who is from South Africa or has adapted the curry Bunny Chow.
Your bread is fabulous!

[cheerypeabrain]

Cheers tod! I do like to try something different every now and then....

[mickthecactus]

Anybody know a good tried and tested mushroom bhaji recipe?

[kerouac2]

I've never made it but this looks good.

littlesunnykitchen.com/mushroom-bhaji/

I was actually thinking about making a curry tonight, but I got lazy and have put it off until tomorrow.

[mickthecactus]

Jan 29, 2021 18:20:57 GMT kerouac2 said:

I've never made it but this looks good.

littlesunnykitchen.com/mushroom-bhaji/

I was actually thinking about making a curry tonight, but I got lazy and have put it off until tomorrow.

That's the one I was looking at but wondered if anybody had anything better.
Cooking curry tomorrow.

[bixaorellana]

Having found myself with an abundance of green papaya, I looked for ways to use it. Since I'd been dying to try Green Papaya Salad for ages, that was the first thing I made. Curry also seemed a logical use for a fruit/vegetable associated with the tropics.

There are many recipes for green papaya curries online. I chose one tailored for the Instant Pot. It turned out nicely & fitted with the ingredients I had on hand: easyindiancookbook.com/papaya-potato-curry/

If you use that recipe, know that the cooking time will make the vegetables come out way too soft. I followed the cooking/pressure release instructions to the letter & the result was delicious but overcooked vegetables. Next time, I'd reduce the pressure cook mode by a minute & the natural release by two or three.

[lugg]

Sounds delicious Bixa

[bixaorellana]

Polished it off today!

I also had a papaya which was turning orange, but was rather firm & insipid in flavor. I put that in the curry, too. It turned out fine & added a welcome note of color to what was rather a drab dish. Seems like a good use for fruits -- especially expensive, exotic fruit such as papayas, mangos, etc. -- which turn out to be disappointing in flavor.

[kerouac2]

I have had quite a few curries with banana in them. The banana slices are added raw when the curry is being served, along with cucumber slices. You go for those bits when you have a sudden spice overload.