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Favourite currys

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Re: Favourite currys

Postby Stokey Sue » Wed Jun 24, 2020 1:22 am

When I was in Kerala cabbage + carrot tho ran turned up every day

We called it Kerala coleslaw it was so u Iquitos

Love it, but don’t make it very often

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Re: Favourite currys

Postby karadekoolaid » Thu Jun 25, 2020 4:22 am

AAARgghhh I posted a reply early this morning but in this Godforsaken Soviet Socialist Republic of F+++++ Venezuela, nothing ever works...
Sorry,Pampy; rant over:
Not sure if this would qualify as a curry

Your answer drew a wry smile, because I thought: " well what IS a curry?"
A "curry" was something the British Raj designated as " Indian Food".
These days, a "curry" is Indian food for many westerners, but real Indian food is unknown to them.
I grew to love " curries" because my aunts and uncles (one Pakistani, the other from Hyderabad) used to cook them for me as a kid.
But when the Curry Houses started to proliferate, the only thing they sold was "Pseudo" Indian food, the same as "Chinese" chop suey and chow mein; the same as Mexican tacos...
A " curry" should be re-defined (for us Brits) as " any Indian recipe. I´ve been cooking (I hope) authentic Indian food, based on authentic Indian recipes, for 20 years ( or more). and every time I see a new recipe, I learn something new.
A thoran is an authentic. south Indian recipe. Would I put it on a "Curry House" menú? Probably not, because everything has to be "mild, medium, hot"
Thorans are delicious - and they ARE "curries"

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Re: Favourite currys

Postby Earthmaiden » Thu Jun 25, 2020 10:49 am

I find it interesting to learn of the cuisines of different parts of India and Asia which traditionally used what was available and permissible to eat. Apparently chili peppers were introduced to the region by the Portuguese in the 16th century. I only started to like 'curry' once I discovered how diverse it could be and that the term wasn't confined to the dishes traditionally found in British Indian restaurants.

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Re: Favourite currys

Postby Pampy » Thu Jun 25, 2020 1:23 pm

karadekoolaid wrote:AAARgghhh I posted a reply early this morning but in this Godforsaken Soviet Socialist Republic of F+++++ Venezuela, nothing ever works...
Sorry,Pampy; rant over:
Not sure if this would qualify as a curry

Your answer drew a wry smile, because I thought: " well what IS a curry?"
A "curry" was something the British Raj designated as " Indian Food".
These days, a "curry" is Indian food for many westerners, but real Indian food is unknown to them.
I grew to love " curries" because my aunts and uncles (one Pakistani, the other from Hyderabad) used to cook them for me as a kid.
But when the Curry Houses started to proliferate, the only thing they sold was "Pseudo" Indian food, the same as "Chinese" chop suey and chow mein; the same as Mexican tacos...
A " curry" should be re-defined (for us Brits) as " any Indian recipe. I´ve been cooking (I hope) authentic Indian food, based on authentic Indian recipes, for 20 years ( or more). and every time I see a new recipe, I learn something new.
A thoran is an authentic. south Indian recipe. Would I put it on a "Curry House" menú? Probably not, because everything has to be "mild, medium, hot"
Thorans are delicious - and they ARE "curries"

I should have finished the statement with "in most people's eyes". I have a close friend who is Indian and she and her mum cook for me on a regular basis - the food is wonderful but nothing like the offerings in the local "Indian". I much prefer their food.

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Re: Favourite currys

Postby karadekoolaid » Thu Jun 25, 2020 1:42 pm

I was just perusing the "best cookbooks" list, Pampy, and came across this description of a Madhur Jaffrey classic:

Jaffrey remains synonymous with Indian food for anyone who grew up in the 70s and 80s, her first book curing a nation of ignoramuses of the notion that what they washed down with lager on a Friday night was the same as authentic cooking from the subcontinent.

Sort of sums up the whole "curry" thing, doesn´t it? :lol: :lol:

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Re: Favourite currys

Postby Pampy » Thu Jun 25, 2020 2:22 pm

Sure does! :lol: :lol: :lol:

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Re: Favourite currys

Postby Hickybank » Fri Jun 26, 2020 12:24 pm

Came across the recipe which sounds interesting, might wive it a try tomorrow, anyone made it?
https://www.vegrecipesofindia.com/kadai ... om-recipe/

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Re: Favourite currys

Postby Mamta » Fri Jun 26, 2020 6:11 pm

Your answer drew a wry smile, because I thought: " well what IS a curry?"
A "curry" was something the British Raj designated as " Indian Food".
These days, a "curry" is Indian food for many westerners, but real Indian food is unknown to them.
I grew to love " curries" because my aunts and uncles (one Pakistani, the other from Hyderabad) used to cook them for me as a kid.
But when the Curry Houses started to proliferate, the only thing they sold was "Pseudo" Indian food, the same as "Chinese" chop suey and chow mein; the same as Mexican tacos...
A " curry" should be re-defined (for us Brits) as " any Indian recipe. I´ve been cooking (I hope) authentic Indian food, based on authentic Indian recipes, for 20 years ( or more). and every time I see a new recipe, I learn something new.
A thoran is an authentic. south Indian recipe. Would I put it on a "Curry House" menú? Probably not, because everything has to be "mild, medium, hot"
Thorans are delicious - and they ARE "curries"


I totally agree. There is no such thing as 'a curry'. The word ' Curry' doesn't even begin to describe the vast amount of dishes of different regions of India. All dishes have their own name, which conjure up a picture in your mind. However, I too use the word curry on my website, otherwise people don't/can't understand/find what they are looking for. If it, the word curry, makes people understand what it is, then so be it. However, to me, a curry means something with onion, tomatoes, orange in colour and has some named main ingredients, after which it is named, like a chicken curry.
I wouldn't call Thoran a curry.
Curry or not a curry, enjoy whatever name you call it by and makes sense to you. :)

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Re: Favourite currys

Postby Hickybank » Fri Jun 26, 2020 8:06 pm

Hi Mamta, do you have a recipe on your site (I am sure you must) that is similar to the I have posted, I will be trying it tomorrow.
Terry

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Re: Favourite currys

Postby jeral » Fri Jun 26, 2020 11:49 pm

I made the kadai mushroom a couple of weeks ago. I'm hardly a curry expert but it tasted good to me - in theory what's not to like? Although I did tweak the heat down for my taste and minus the methi.

The recipe doesn't quite distinguish between a wet and a dry one so mine was probably inbetween to eat with pita.

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Re: Favourite currys

Postby karadekoolaid » Sat Jun 27, 2020 12:41 am

I'm hardly a curry expert but it tasted good to me

There´s the rub.
You don´t need to be an expert to know what tastes good!

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Re: Favourite currys

Postby Hickybank » Sat Jun 27, 2020 9:59 am

karadekoolaid wrote:
I'm hardly a curry expert but it tasted good to me

There´s the rub.
You don´t need to be an expert to know what tastes good!


That's good enough for me so will be trying it today.
Re the Methi (Fenugreek) it asks for the dried leaves, I do not have any but do have the powder which I assume comes from the seeds, the best before date is 2004, so only 16 years out of date but still taste bitter, so unless someone on here screams "NO,NO,NO, I will bung it in
Cheers
Terry

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Re: Favourite currys

Postby Badger's Mate » Sat Jun 27, 2020 10:56 am

Over the past few weeks we've worked our way through various items that were best before some date in the noughties... :D

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Re: Favourite currys

Postby Mamta » Sat Jun 27, 2020 12:51 pm

Hickybank wrote:Hi Mamta, do you have a recipe on your site (I am sure you must) that is similar to the I have posted, I will be trying it tomorrow.
Terry

Sorry Terry, just saw this. I only have these two;
Matar Mushrooms
Butter Mushrooms
Second one is from a friend.
I have not made them at least for a couple of years, forgot all about this dish! I used to make Matar mushrooms a lot once upon the time.
The recipe above looks good but seems quite long, but I am sure very good.
Cheers!
Mamta

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Re: Favourite currys

Postby jeral » Sat Jun 27, 2020 1:04 pm

Bitterness of the powder is the worry. This site includes:

"While fenugreek seeds and ground fenugreek can usually be swapped for each other, fresh fenugreek leaves are a different matter. Fenugreek leaves have a sweeter, far less bitter taste. They're often used like spinach or chard in Indian curries and stews. If a recipe calls for fenugreek leaves, neither seed nor powder will achieve the same result, and may make your dish too bitter."

https://oureverydaylife.com/can-substit ... 28895.html

This one says:
"You seem to use fenugreek leaves a lot but I can't find them anywhere. Can I substitute fenugreek seeds?

Fenugreek seeds are NOT a good substitute for leaves. Think of the difference in flavour between fresh coriander (cilantro) and coriander seed. You can use them as a substitute but you'll get a different flavour. If you do use fenugreek seeds DO NOT overheat them or you will really know what bitter tastes like. Add them with the liquid.

So are fenugreek leaves essential? No, but they do make the standard curries (do-piaza, Madras, dhansak, bhuna etc.) taste like they came from a restaurant. Having said that, no curry house puts them in all their curries. For instance, their taste is too strong for subtle dishes made with cream such as the korma.

A number of online shops sell fenugreek leaves (kasoori methi) by mail order. Try Spices of India who sell MDH Peacock brand which is the best you'll find anywhere."

http://www.curryhouse.co.uk/faq/spices.htm#q3

Could you put a bit of the masala in a ramekin with a teeny pinch as a test, before risking the whole dish?

PS re "long", it took me ages to thinly slice things (no mandolin). I did make the effort to measure all the spices first as I rarely use that many at once.

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Re: Favourite currys

Postby Hickybank » Sat Jun 27, 2020 1:22 pm

Thanks for that Jeral, it was my worry, I was relying on the fact that it was 14years out of date might help.
Buit as Mamta has now posted her recipe & it does not contain Fenugreek I will swop to that, it sounds nice anyway
Cheers
Terry

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Re: Favourite currys

Postby Mamta » Sat Jun 27, 2020 1:46 pm

Hello Terri
Forgot to reply to part of the question and then I couldn’t post, until Saccharin told me why.
The ground seeds You have are probably quite bitter and devoid of flavour by now.
Dried leaves, called Kasoori/ Kasuri Methi are quite different in flavour and are often added to ‘curries’ during cooking or marination. If you don’t have them, cook without.
Ground methi seeds are best used freshly, or nearly freshly, ground.
Mamta

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Re: Favourite currys

Postby Hickybank » Sat Jun 27, 2020 1:51 pm

Thanks for that they are in the bin

I have swopped to your recipe as I like the addition of Peas :thumbsup
Terry
PS Have you visited the Orchid meadow this year

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Re: Favourite currys

Postby Mamta » Sat Jun 27, 2020 1:54 pm

I hope my recipe works!
No, I haven’t. I don’t want to go alone, it is a bit secluded. Marilyn has been earlier, orchids were just beginning to open. Might be gone by now. You reminded me. Will check with them.

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