/ck/ - Food & Cooking

>eat your curry with rice

>>19215122
I didn't know apples grew hair

>>19215122
You get the same if not better result as those autistic weeb curry blocks with just common instant gravy mix (any brand) and curry powder (or just turmeric powder instead of curry powder).

>>19215122
Based. I use green apple in mine, this one was curry goat

>>19215122
a lot of cayenne pepper

>>19215181
Nice touch with the palmer. Looks really good

>>19215122
I sub 1 of the cups of water with beer when I make curry.

>>19215166
>Enriched Wheat Flour (Flour, Niacin, Iron Thiamine Mononitrate, Riboflavin, Folic Acid), Wheat Starch, Salt, Onion, Palm Oil, Beef Fat, Caramel Color, Hydrolyzed Corn Gluten, Soy Protein, and Wheat Gluten Corn Syrup Solids, Sodium Caseinate (Milk), Spices (Including White Pepper) Dipotassium Phosphate, Garlic, Natural Flavor, Disodium Inosinate and Guanylate (Flavor Enhancers), Extractives of Paprika, and Yeast Extract.

Great advice. Just make your own roux yah dingus.

>>19215497
Yes those are the ingredients. What's your point about that? Or do you hate food products that contain more than one ingredient.

>"make it from scratch or don't make it at all."

Anon, you're making the argument that nobody should ever use "instant" anything. Instant noodles, curry blocks, whatever. Not everything has to be made from scratch all the time and if you're too autistic to understand this then oh well.

>>19215436
Thanks, was definitely the best I'd ever made curry goat. Goat is kind of a bitch to cook just right

>>19215181
yum

>>19215181
Looks amazing.

>jap curry
probably the worst curry there is fucking weeb

>>19215579
any stew is better than curry anyway. Gumbo blows the fuck out of any stew or curry.

>>19215602
I agree with you there

>>19215482
i also do this

here's my curry tip, taught to me by a woman in a sari
>heat oil
>put mustard seeds in oil
>when they start poppin, put in your aromatics (ginger garlic chili etc) and spices, stir around to make core spice mixture
>then add onion, capsicum, stir around to imbue with spice
>then add the rest of your dry ingredients (ex. meat or big bulky stuff like patato, pampkin, etc)
>stir around until coated with spice mixture
>add liquid ingredients to simmer and cook down, re-season as needed, wala curry done.
i think of this method as a concentric circle, and apply it to many things i cook. first oil, then spices, then aromatics, then absorbent veg, then heavy veg+meat, then liquid

>>19215181
looks really good
fyi if you like curry goat, check out an african or jamaican store and get their goat curry mixes, it's a bit different from indian (ithink bc of the allspice and maybe another ingredient) but still very good

>>19215602
false dichotomy

>>19215579
agreed, japanese curry is weak
india and thai are the two clear leaders, then after that i'd say malaysia and vietnam (cari ga banh mi is so good)

what are some lesser known but delicious curries? for me, it's amok, the cambodian fish curry.

>>19215641
Ceylon curry is bretty good

>>19215546
>>19215553
>>19215635
Thanks! I'm actually part Jamaican so I grew up eating curry goat at my grandparents and when my dad would get take out so I just eventually learned to make it myself and do my own version. Oxtail is one dish I need to learn, just expensive as fuck to buy at the store

If you're white and you actually want spicy curry, get a brown friend to order it for you. If you try to do it yourself, they might give you a weaker curry, based on the assumption that you can't handle it.

>>19215722
I went to a japanese curry place in nj and their lowest level of spicy was called "baby", medium, hot, very hot, and insane. I got hot and it was pretty spicy, ate all the food but couldn't take eating 100% of the roux

>>19215641
Indian = Pakistani = Nepalese = Sri Lankan > Indonesian > Thai > Chinese > Japanese = Korean

>>19215526
it takes the same amount of time to make gravy "from scratch" as using that packet of slop chemicals
add butter and flour, then beef stock
you are comparing it to things that actually take a lot of time to prepare

>>19216063
Making beef stock takes 6 hours.

Japanese curry doesn't count you fuckin pleb.

>>19215181
that looks like poop from a very sick dog but I'd still try it

>>19215181
God that's making me hungry. I'm cooking bolognese at the moment but I don't even want it anymore.

>>19215629
This a good baseline. I just add the step of browning the meat first before putting in the spices and the rest of the procedure. I don't know why Indians don't brown their meat first, makes for so much better stews/curries.

It's all about infusing the oil with aromatics and properly cooking the ingredients, make that garlic golden/reduce those tomatoes properly/etc. Sometimes I start by caramelizing a shit ton of onions or shallots, use less oil and do a spice infused oil/tadka I add at the end.

The ultimate chadjeet move: make your curries in a pressure cooker/instant pot.

Every time I've pressure cooked my curry it's been far more delicious and authentic tasting with less effort. The meat comes out with better texture and the sauce tastes like it would from a restaurant. Indians use them a lot and you can Google any curry + pressure cooker/instant pot and find a handful of recipes these days

>>19216063
>slop chemicals

are you one of those people who were too dumb to graduate high school and you think something like "sodium chloride" is an artificial chemical.

and i'll point out to you that you are so dumb that you are making a completely different argument than what was being talked about. you are arguing that making a roux/gravy from scratch is easy, as if anybody disagreed. NOBODY argued the contrary of what you're saying. You just don't know what anyone here is talking about. Fix your retardation.

>>19215713
Fucking based, Jamaican cuisse is the bomb

Based thread
Now eating some spicy red lentil curry (coupled with some basmati rice and braised red cabbage

you didn't ask for this but here it is

>>19216180
kek, this is high level trolling