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I cook those all the time and treat both the same, and in my experience it doesn't make much of a difference even in cooking time.
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May 15, 2016 09:35
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| # ¿ May 2, 2024 10:09 |
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Yesterday I tried my hand at making samosas and it turned out to be incredibly easy, at least if you're not picky about getting the shape exactly right. I strongly recommend it. They're just as good as any I've ever had in a restaurant. The only thing that didn't go to plan is that due to a slight miscalculation I made approximately 50 of them. It's just as well they turned out good cause that's lunch for the week sorted.
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Jun 13, 2016 09:38
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The thing with Tikka Masala is that it's not as such an Indian dish, but rather something Indians in the UK came up with. Basically tandoori chicken in what I'd very respectfully call "the generic British-Indian curry sauce." My approach to that is to brown some chopped onions, add some chopped garlic, stir in the freshly ground spices for a minute (cumin, coriander seeds, turmeric, chili; sometimes fenugreek seeds and/or cloves, sometimes not, I eyeball it), add tomatoes and let them cook down a bit, then finish with cream, or greek yogurt, or sometimes coconut milk. Honestly, I don't think there's any shame in using a paste from a jar, Patak's or something, where this dish is concerned.
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Jul 11, 2016 08:45
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Just chuck 'em in raw, and 30 minutes is a bit much if anything. I usually cut them in roughly 1 inch cubes and they take 10-15 minutes to cook. Red curry as in Thai? Sweet potatoes are fantastic in that. Or in Indian curry, for that matter.
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Jul 13, 2016 21:18
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22 Eargesplitten posted:Would a Thai paste suit that recipe? And is the paste cheap? I'm not sure it suits your recipe as is, but on the other hand, Thai curry can be made quite quickly and with little effort in bulk. At the most basic level, it's just curry paste fried in oil (protip: use the solid fat from a can of coconut milk that's been standing for a while), with coconut milk added to make a sauce, and whatever ingredients you like cooked in the sauce. As an easy "lunch for the next three days" meal that's perfectly sufficient, and you can change it up by using different colored curry pastes. Also, you might want to look into lentil dishes. Those little guys are incredibly cheap and bulk up a meal like you wouldn't believe.
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Jul 14, 2016 07:11
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Captain Bravo posted:The problem I've always had with coconut milk isn't blending the flesh smooth, it's getting the drat stuff out of the coconut. How do you easily and quickly separate the white flesh from the brown rind? Thai curry pro tip: use coconut milk without additives, and let the can stand for a while. Spoon off the semi-solid fat from the top and use that to fry the curry paste. Ideally you heat the coconut fat until the clear fat separates but that might not work with commercial product.
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Jul 22, 2016 20:15
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Mae Ploy brand curry paste has never let me down. In a pinch, Cock will do.
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Oct 7, 2017 16:30
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My Lovely Horse posted:In a pinch, Cock will do.
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Oct 7, 2017 16:30
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I've been known to take an immersion blender to my tomatoes if I was only able to find the ones with calcium chloride.
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Nov 12, 2017 01:07
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If I can trust wikipedia, beluga lentils are actual lentils, while urad are in fact a bean generally called a lentil in English. This whole business with the names of various beans and lentils has tripped me up more than once. I generally rely on the original name these days.
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Jan 8, 2018 22:26
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| # ¿ May 2, 2024 10:09 |
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Pretty sure a bunch of restaurants just use food colouring. It definitely is a thing with tandoori chicken.
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Jul 16, 2018 18:39
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