No Such Thing as Too Hot: The Indian/Curry Thread

The Something Awful Forums > Discussion > Goons with Spoons > No Such Thing as Too Hot: The Indian/Curry Thread

Ras Het: May 23, 2007; when I was a child, I spake as a child, I understood as a child, I thought as a child - but now I am a man.

I think the standard way is just cooking the curry down. Mashed lentils, chickpea flour (northern) and rice flour (southern) are common thickeners too, but usually simmered longer = better.

# ¿ Mar 22, 2017 14:17

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# ¿ May 2, 2024 01:48

Ras Het: May 23, 2007; when I was a child, I spake as a child, I understood as a child, I thought as a child - but now I am a man.

idk how red it would make your vindaloo, but kashmiri chili powder is used in India to give foods colour. It's hot but not hot hot hot

# ¿ Jul 16, 2018 19:48

Ras Het: May 23, 2007; when I was a child, I spake as a child, I understood as a child, I thought as a child - but now I am a man.

Orange Somen posted:

I bought a thing of whole pigeon peas instead of split. Suggestions? I went ahead and made sambar with it already but would like more ideas.

They're traditional in Caribbean rice & peas. So go nuts with the allspice and chili and coconut milk

# ¿ Jan 21, 2019 09:49

Ras Het: May 23, 2007; when I was a child, I spake as a child, I understood as a child, I thought as a child - but now I am a man.

SymmetryrtemmyS posted:

well there's kalari, but generally speaking it's both harder and less rewarding to make cheese in those conditions. Do you want to eat some heavy-rear end mozzarella with the 120� sun beating down on you, surrounded by 8.2 trillion other humans?

Mozzarella is from Southern Italy, and afaicr not very heavy. Weird post

# ¿ Sep 6, 2019 08:37

The Something Awful Forums > Discussion > Goons with Spoons > No Such Thing as Too Hot: The Indian/Curry Thread