Tilted Forum Project Discussion Community  

Go Back   Tilted Forum Project Discussion Community > Interests > Tilted Food


 
 
LinkBack Thread Tools
Old 08-14-2006, 03:19 PM   #1 (permalink)
Zeroed In
 
hambone's Avatar
 
Location: CA
Good spices in curry

I saw a couple old threads about curry on here, but my wife and I tried to make some last night and while it wasn't bad, it sure smelled a lot better than it tasted. It just didn't have 'it'

Anyone have any suggestions on what sort of spice to add to curry? We really only had the curry powder and coconut milk (it was supposed to be a thai curry), plus the veggies and chicken.

Afterwards we added a little cinnamon sugar which helped a bit, but its still missing something....

Help!
__________________
"Like liquid white from fallen glass,
Nothing to cry over"
hambone is offline  
Old 08-14-2006, 03:52 PM   #2 (permalink)
Insane
 
Location: Bay Area, California
CHILIES!!!

At least that what I would add. I LOVE spiciness.
Jason762 is offline  
Old 08-14-2006, 04:24 PM   #3 (permalink)
Insane
 
pornclerk's Avatar
 
Location: Ontario, Canada
I've always liked using ginger with curry.
__________________
Who wants a twig when you can have the whole tree?
pornclerk is offline  
Old 08-14-2006, 05:10 PM   #4 (permalink)
... a sort of licensed troubleshooter.
 
Willravel's Avatar
 
Sorry, curry is one of the only things I don't like. In cooking for others, I find that curry is often enjoyed with cumin, cayenne, ginger, garlic (which I consider a spice), coriander, cayenne, and safron.

If you're looking for a cocnut/curry sauce, I found one on foodtv.com care of Susannah Donnelly:
Quote:
Coconut Curry Sauce:
1(13.5-ounce) can light coconut milk
1 tablespoon Thai curry paste
2 tablespoons curry powder
2 teaspoons minced fresh ginger
3 cloves garlic, minced
Dash cayenne pepper
Kosher salt and freshly ground black pepper
In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined. I've found that this goes well with chicken or seafood (scallions, scallops, even shrimp). If you try that and it doesn't work, tell me what about it doesn't work.

The thing about any spice is that it's your tongue that's going to decide if it's good or not. Feel free to change and adapt your recipie to fit your personal flavor.
Willravel is offline  
Old 08-14-2006, 05:12 PM   #5 (permalink)
Zeroed In
 
hambone's Avatar
 
Location: CA
Thanks everyone, I really appreciate it. I am not the greatest at picking spices (garlic is my default) so all this is great stuff.
__________________
"Like liquid white from fallen glass,
Nothing to cry over"
hambone is offline  
Old 08-14-2006, 05:30 PM   #6 (permalink)
Insane
 
Location: Bay Area, California
Quote:
Originally Posted by hambone
I am not the greatest at picking spices (garlic is my default) so all this is great stuff.
Me too!

I either cook my food with garlic or some type of hot stuff (like chili soaked olive oil or tabasco).

Thanks for asking about the curry though I'm gonna give it a try as well.
Jason762 is offline  
Old 08-14-2006, 06:00 PM   #7 (permalink)
Devils Cabana Boy
 
Dilbert1234567's Avatar
 
Location: Central Coast CA
i love curry but i've never made it, how ever i can recomend what to say for grace:

good rice, good curry, good Gandhi lets hurry.

(ala simpsons)
__________________
Donate Blood!

"Love is not finding the perfect person, but learning to see an imperfect person perfectly." -Sam Keen
Dilbert1234567 is offline  
Old 08-14-2006, 06:54 PM   #8 (permalink)
Crazy
 
garam marsala is the curry spice I like best.
robodog is offline  
Old 08-15-2006, 04:56 AM   #9 (permalink)
Crazy
 
Location: Bath, UK
I love cooking curries but I do find it very hard to adlib. If you are interested in making curries from scratch you will need a HUGE selection of spices; the art of indian cookery is the subtle combination of these to make a wonderful variety of flavours. Get a cookery book by Madhur Jaffrey, either "Indian Cookery" or the "Ultimate Curry Bible", complicated but easy to follow with detailed (sometimes too much so) instructions.

Seriously, get one of those books, I PROMISE you, you will be making the tastiest curries you've ever had....
__________________
I like to browse in occult bookshops if for no other reason than to refresh my commitment to science.
-- Heinz Pagels, "The Dreams of Reason"
avernus is offline  
Old 08-15-2006, 12:18 PM   #10 (permalink)
Insane
 
Location: Bay Area, California
Quote:
Originally Posted by robodog
garam marsala is the curry spice I like best.
I just bought some recently.

What do you do with it? I'm courious how you incorporate it into your food.

Hmm, just added a TSP of that suff into egg whites which was fried in a pan with pam (hey that rhymes!).

Tastes like nutmeg.

I'm making another with ginger, chili poweder, and tumeric. I'll let you know how it comes out.

Last edited by Jason762; 08-15-2006 at 02:09 PM..
Jason762 is offline  
Old 08-15-2006, 12:40 PM   #11 (permalink)
Insane
 
captobvious's Avatar
 
Location: Somewhere
I hate to state the obvious, but that's my name. Indian curry and Thai curry are completely different. Most Thai curries are coconut milk-based, and they have a very different flavor than Indian curries.

Personally, I prefer Indian curries because they usually don't have coconut milk. Coconut milk seems to suppress the flavor of the curry too much for my taste, and it always tastes like something is missing. Hambone, you might want to try an Indian curry recipe and maybe you'll find the 'it' you're looking for.
captobvious is offline  
Old 08-15-2006, 03:07 PM   #12 (permalink)
Getting it.
 
Charlatan's Avatar
 
Super Moderator
Location: Lion City
Green Curry Paste

1 ts Cumin seeds
1 ts Coriander seeds
6 Fresh green chilies, Chopped
1 tb Chopped lemon grass
1 ts Chopped coriander root
1 tb Chopped shallots
1 tb Chopped garlic
1 ts Chopped galangal
7 Peppercorns
1 ts Salt
1 ts Shrimp paste

This how to make it... it's different from Indian curries.
__________________
"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars."
- Old Man Luedecke
Charlatan is offline  
Old 08-15-2006, 04:56 PM   #13 (permalink)
Junkie
 
Moderator Emeritus
Location: Chicago
Quote:
Originally Posted by Jason762
I just bought some recently.

What do you do with it? I'm courious how you incorporate it into your food.

Hmm, just added a TSP of that suff into egg whites which was fried in a pan with pam (hey that rhymes!).

Tastes like nutmeg.

I'm making another with ginger, chili poweder, and tumeric. I'll let you know how it comes out.
Interesting that you get that taste-- garam masala (i've made my own) is a mixture of pepper, Cloves, Cinnamon, cardamom, Cumin, Coriander and Bay leaves -- kind of all ground up...

I like it in chicken soup - it gives it a bunch more flavor...

Try heating it up in a dry skillet- you'll deepen the flavor of it..
__________________
Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.
maleficent is offline  
Old 08-15-2006, 05:10 PM   #14 (permalink)
“Wrong is right.”
 
aberkok's Avatar
 
Location: toronto
Don't have time to get into it too much, but I agree with what Mal touched on.

Part of the key to getting curry right is to cook the actual spices even before adding the main "vehicle" (chicken or whatever). I've also learned that the fat mixed with the spices cooking is the essence of curry.

More later if I have time.
__________________
!check out my new blog! http://arkanamusic.wordpress.com

Warden Gentiles: "It? Perfectly innocent. But I can see how, if our roles were reversed, I might have you beaten with a pillowcase full of batteries."
aberkok is offline  
Old 08-16-2006, 12:38 PM   #15 (permalink)
Insane
 
Location: Bay Area, California
Quote:
Originally Posted by maleficent
Try heating it up in a dry skillet- you'll deepen the flavor of it..
Tried warming up a tsp in a TBSP of EVOO. Made it taste sweeter. I didn't get much of a curry flavor. Next time I'll try a dry skillet like you said.

Hmm, is it time to start an Indian curry thread?
Jason762 is offline  
Old 08-16-2006, 12:41 PM   #16 (permalink)
Junkie
 
Moderator Emeritus
Location: Chicago
buying curry in the spice aisle in the grocery store, depending on the brand that you buy you will get a different flavor.. the mass produced brand, like mccormacks is pretty bland as curry goes... if you can find the more authentic curries (like look at what the indian people are buying) you'll get a much better curry..
__________________
Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.
maleficent is offline  
Old 08-16-2006, 03:08 PM   #17 (permalink)
Zeroed In
 
hambone's Avatar
 
Location: CA
This is all great. Now I want to try all of this.

I personally like both the Indian and Thai versions of curry (yes I know its a huge difference...I work with mostly all Indian people...and I can't ask them since they each seem to have a different word for every ingredient so I get totally confused)

I saw the new Indian curry thread, so this is wonderful
__________________
"Like liquid white from fallen glass,
Nothing to cry over"
hambone is offline  
Old 08-16-2006, 03:13 PM   #18 (permalink)
Junkie
 
Moderator Emeritus
Location: Chicago
I know i'm gonna spell it wrong but Madhur Jaffrey has a bunch of great Indian cookbooks out that use a lot of curries, and are pretty educational too.. and she doesn't use a lot of really obscure items either.

She's also got a series of veg head cookbooks as well - that aren't too bad...
__________________
Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.
maleficent is offline  
Old 09-06-2006, 04:46 AM   #19 (permalink)
Addict
 
mandy's Avatar
 
Location: Port Elizabeth, South Africa
Quote:
Originally Posted by hambone
I saw a couple old threads about curry on here, but my wife and I tried to make some last night and while it wasn't bad, it sure smelled a lot better than it tasted. It just didn't have 'it'

Anyone have any suggestions on what sort of spice to add to curry? We really only had the curry powder and coconut milk (it was supposed to be a thai curry), plus the veggies and chicken.

Afterwards we added a little cinnamon sugar which helped a bit, but its still missing something....

Help!
the best spices to add to curry would be authentic indian masala, some curry leaves, a few mustard seeds, a few jeera seeds and tomato paste mixed with a little bit of sugar and water,don't forget the garlic(crushed).

when the oil is hot in your pot, put in your garlic and the mustard and jeera seeds so the heat brings out the flavour of the seeds.( not too many, you don't want the seeds overpowering your curry. just a picnh or so of each.) add your onions and 2 teaspoons of crushed garlic. let that cook for about 2 mins. add 2 tblsp masala and one stalk of chunky cut up curry leaves. add some water to make a little gravy so it doesnt burn at the bottom. add your meat or chicken and your salt to your taste. let that cook for about 10-15 mins. take about 5 tspn tomato paste in a cup with 5 tspn sugar. add water to the top. mix until it makes a gravy like substance. pour into pot and let that simmer for about 5 mins. peel your potatoes, cut them up into big chunks or however you like them. put in pot and wait until potatoes are soft. make sure you put your pot on low and let it simmer until then. enjoy with some rice. hope you guys can get some of the stuff i mentioned. good luck and let me know how it goes.
__________________
The Imagination equips us to see a reality we have yet to create
mandy is offline  
Old 09-06-2006, 11:37 AM   #20 (permalink)
Falling Angel
 
Sultana's Avatar
 
Location: L.A. L.A. land
I use a curry "cake"...kinda of a paste with the consistency of a warm chocolate bar, that I get from the store, combined with maharajah curry spice mix from Pensky's (sp?) Spices. Awesome and dead easy curry every time.
__________________
"Love is a snowmobile racing across the tundra and then suddenly it flips over, pinning you underneath.
At night, the ice weasels come." -

Matt Groening


My goal? To fulfill my potential.
Sultana is offline  
Old 09-06-2006, 07:28 PM   #21 (permalink)
Artist of Life
 
Ch'i's Avatar
 
You know, curcumin (the main ingredient of curry yellow) is extreemly resistant to skin melanoma...
Ch'i is offline  
 

Tags
curry, good, spices

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -8. The time now is 05:27 AM.

Tilted Forum Project

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
Search Engine Optimization by vBSEO 3.6.0 PL2
© 2002-2012 Tilted Forum Project

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 232 233 234 235 236 237 238 239 240 241 242 243 244 245 246 247 248 249 250 251 252 253 254 255 256 257 258 259 260 261 262 263 264 265 266 267 268 269 270 271 272 273 274 275 276 277 278 279 280 281 282 283 284 285 286 287 288 289 290 291 292 293 294 295 296 297 298 299 300 301 302 303 304 305 306 307 308 309 310 311 312 313 314 315 316 317 318 319 320 321 322 323 324 325 326 327 328 329 330 331 332 333 334 335 336 337 338 339 340 341 342 343 344 345 346 347 348 349 350 351 352 353 354 355 356 357 358 359 360