|
So I made an attempt at chicken korma not too long ago. Aside from my numerous fuckups, I've basically boiled it down to a few major steps: 1. Fry the poo poo out of some spices, whole and ground. 2. Fry the poo poo out of some onion and garlic. 3. Fry the poo poo out of some chicken thigh. 4. Mix them all together, add some stock, and stew until the chicken is ready. 5. Add some coconut milk and maybe some cashews, then serve. Looking around on Youtube, this seems to be the general case for curries. I see street food vendors basically doing exactly that: put some oil/ghee in a pan, fry up onions and garlic, fry up some whole and ground spices, then add chicken and stock and once it's cooked serve it up. Seems pretty simple, but I'm sure there's more to it. How intricate is the art of curry? Will I always get something good by following this heuristic, or is there something I'm missing? Also, any suggestions for a dish with red lentils? I've got some red lentils I want to use up, and I was thinking of doing exactly what I detailed earlier - fry up some spices (basically make a tarka), fry up some garlic and onions, then add the spices and stew them with red lentils in some stock. Does that sound about right?
|
#
¿
Aug 8, 2017 04:07
|
|
|
|
| # ¿ May 5, 2024 11:05 |
|
|
Are mustard seeds a necessity in cabbage bhaji? I had it just now at an Indian buffet and I wanna try making it myself, but I don't have the seeds.
|
|
#
¿
Sep 5, 2017 19:49
|
|
|
I would highly appreciate a book on Indian cooking, making curries, veg dishes, etc. too. Indian is one of those things I can't really wrap my head around without some instruction 
|
|
#
¿
Sep 24, 2017 15:34
|
|
|
Can I get away with not using an immersion blender? I want to make chicken saag, but I don't wanna spend $20~$30 on something I don't really use otherwise.
|
|
#
¿
Dec 3, 2017 00:42
|
|
|
Tried to make keema matar in the Instant Pot tonight and I think the can of diced tomatoes I used had sugar in them or something, cause there's this strange, slightly sweet aftertaste to it. 
|
|
#
¿
Dec 6, 2017 01:04
|
|
|
I can't stop watching videos of street food. https://www.youtube.com/watch?v=SeiVkyCX0jo https://www.youtube.com/watch?v=R0DI_9rqUOc https://www.youtube.com/watch?v=BFASSclhZEU https://www.youtube.com/watch?v=VqqLioOA7C4 https://www.youtube.com/watch?v=YyWu-TagfGs https://www.youtube.com/watch?v=MjC7-DhOcUc That last one almost seems like something I could make. I made chicken saag a couple weeks ago, from some soup I got as part of a rather disappointing Indian delivery. My process was something like this: - Chop the poo poo out of some frozen spinach with an immersion blender, set aside - Chop the poo poo out of a whole white onion, sautee in oil - Add about 1 teaspoon each of garam masala, cumin, turmeric, and coriander and let temper in the oil alongside onions, mix well - Once the onions and spices were well gravy-fied, dice up two deboned deskinned chicken thighs - Add the spinach, chicken, and leftover soup to the mixture (not sure what was in the soup, but I know it at least had black mustard seed - it was super spicy) and stir well - Cook down to preferred thickness, I prefer mine thick over thin - Season well and serve alongside lovely grocery store naan It was really, really loving tasty. I don't know how much of that was the soup, but it seems like the idea of "fry up onions -> fry up spices -> make onion-spice gravy" is working well as a base. Pollyanna fucked around with this message at 01:25 on Jan 10, 2018 |
|
#
¿
Jan 10, 2018 01:17
|
|
|
That egg curry, man. I gotta make that. And the little scrambled egg sandwiches look better than any McMuffin money can buy.
|
|
#
¿
Jan 10, 2018 03:57
|
|
|
|
| # ¿ May 5, 2024 11:05 |
|
|
So I tried making chicken saag again, without the spicy soup takeout as a base this time - and the ground spices I used are kinda...grainy? Did I use too many spices? I also can't quite get the right heat I like from Indian food. Maybe I need to use chopped chili peppers...
|
|
#
¿
Jan 18, 2018 03:45
|
|