/ck/ - Food & Cooking

>>19955439
Try making chicken karahi. No coconut milk or cream, just tomatoes that you fry until the moisture is gone and they cling to the chicken. Garnish with plenty of raw ginger julienne and mop up with flatbread. Easy to make and the flavor of the garam masala and ginger is very in-your-face.

>>19955439
Leave it to the professionals

>>19955439
>specifically not using coconut milk because it dulls the spices
You're not using enough spice, Anon

>>19955439
Use less coconut milk, or get lower fat/runnier/fresh squeezed instead of boxed coconut milk. Simple as

>>19955458
Also chicken xacuti. It's a watery but very flavorful tangy dish because the only thickeners are ground spices and tamarind.

>>19955461
curry is one of the easiest things to make

>>19955439
Maybe spice the coconut milk first? Or use something less fatty like milk

curry is boring beyond words but I applaud OP forsaking coconut milk. also, I think to curryfags you have to be specific because the definition is something like “a mixture of spices.”

https://www.youtube.com/watch?v=-Cv5IuUimvQ
Never found anything better than this

Curry is extremely easy.
I'm a professional doordash user and I got chicken curry right on my first time cooking it.

>>19955717
>I'm a professional doordash user
I think you mean perpetual..unless you're actually getting paid for that shit;(and no, bonus foodslop for buying overpriced, lukewarm foodslop doesn't count. That's like women who think they saved 200 dollars buying a $30 sweatshop purse on sale for $650 down from $850)
>>19955439
Opie, the two main things that make curry like you'd get at a good restaurant are:
get a good spice list and TOAST THAT SHIT FIRST, then grind it up, and add to the oil; And
2) Asafoetida-smells like hell, and a little goes a LOOOOOOOOOOoooooong way, but that's usually what's "missing"
Also: put the coconut milk back in and use more spices.

>>19955744
Luxury purses

>aren't made in sweatshops
>don't go on sale

>>19955780
Found the faggot.

>>19955784
>having basic knowledge is faggotry
>has a niko avocado pic saved and ready to post

>>19956028
KEK!
Not only are you a turbo-faggot, you're one of those insufferable Know-it-all faggots who's WRONG about all the bullshit they spew.
FAGGOT
>30 second search on the INTARR-WEEBS
>pic
INB4 Balenciaga isn't somehow a "LUXURY purse"
Get fucked--everyone's fucking LAUGHING at your retarded ass right now...You should LEAVE.

>>19956060
Yes, a secondhand website is the same as their official store

>>19956132
Just take the L and move on, brah, he BTFO'd you.

>>19956138
>go to Louis Vuitton store, buy a handbag
>list it on eBay "on sale"
>this proves the statement "luxury bags don't go on sale" wrong
Btfo indeed

>>19956060
>>19956138
samefag

>>19956144
>checked
yeah, I just wanted to get back on topic.
>>19956143
Retard is now added to Turbo-Faggot
That's a SS from BLOOMINGDALES, dipshit.

Retarded, dipshit, Turbo-faggot thread derailer who can't into analogy can now go shopping for his overpriced, sweatshop outsourced chinkshit materialism while stuffing his fat ugly illiterate gob full of overpriced Sysco garbage while thinking that his seed oil fried chicken with a jar of prefab curry dumped in it and some steamed jasmine rice from an overpriced rice steamer(not basmati, mind,) is somehow equivalent to cooking the anywhere from 8 to 27 different herbs and spices into a slow simmered, carefully constructed dish.
I have that right, yeah?
The whole fucking point was you are gormlessly being gouged for mediocre trough fodder while actually BRAGGING about it.
Desperately trying to shake off those lower middle class beginnings, anon? Your tryhard reeks of insecurity, and no one with actual wealth does this kind of thing.
Except for filthy golddiggers and narcissists.
You aren't a filthy golddigger, are you, anon.
POAST CURRY RECIPE

>>19955439
I'm the anon who sometimes posts Indian food cook-a-longs. I don't know what kind of curry you're trying to make, but these two tips should cover everything from Jamaican to Thai curries:

1) Not enough salt. If you don't use enough salt, it doesn't matter how much spice you used: the flavors of the spice won't come through and the dish will still taste kind of bland. This isn't just a rule with curry, it's a rule with pretty much every savory food. You ever look at the nutrition facts on something like a can of soup? I grabbed a picture of this can of "Hormell Chili with Beans" from Walmart's website. It's a regular sized can and has two 270 calorie servings. Take a look at the sodium content. The whole can has 82% of your recommended daily sodium intake. Hormell didn't put that much salt in there just for fun, they did it because the chili needs about that much to taste good. If they could get away with using less salt, they absolutely would. Seeing that much salt scares people away from buying it. It's the same thing with home cooking. You have to use enough salt to bring out savory tastes.

For most people, consuming too much salt isn't an issue. It usually isn't something to worry about unless you have salt sensitive blood pressure.

2) The secret to restaurant style curry is that they use incredible amounts of fat. Pretty much every restaurant curry is loaded with some type of fat whether it's ghee, butter, coconut milk, or dairy cream. For that restaurant taste, you have to put in fat until you're seriously concerned by how much you've added, and then add more. You can still get a great taste without using that much at home, but it won't taste like you're eating at a restaurant.

>>19955469
>get lower fat/runnier/fresh squeezed instead of boxed coconut milk.
Light coconut milk costs the same as full fat coconut milk, even though it's just the full fat stuff diluted with water. Buy full fat coconut milk and dilute it yourself.

>thai curry is dull
lol

>>19956225
BASED Curry info.
How do you feel about galangal and Asafoetida?

>>19956155
>BLOOMINGDALES
My babymomma was looking at Louis Vuitton bags at Lord & Taylor the other day. She remarked that even at 50% off, as they were marked down for a Black Friday sale, they were stupidly expensive.

>>19955780
>don't go on sale
Then what do you call the Black Friday deals being offered by various stores?
Let's be honest: department stores, even upmarket ones, aren't going to be selling the absolute latest in fashions at you so what they do offer absolutely does go "on sale" from time to time, even the luxury brands.
The latest of the latest trends, those sold directly to consumers by the fashion house itself, will not go on sale but the vast vast vast vast vast vast majority of people don't shop that way. They buy their shit from department stores or boutiques, both of which have sales.

>>19956234
>galangal
I've never used it. I mostly make Indian food and I think it's more of a southeast Asian thing.

>Asafoetida
It's great. I don't use it in everything I make, but I do use it pretty often.

>>19956255
Oops, that image was supposed to accompany a post about
>thread about curry turns into a fight about purses

>>19956258
Yeah, I'm that anon anyway...
Fookin' teach me to use analogies...I guess.
>Galangal
I really only brought it up since you mentioned Thai curries.
Seems there are a couple key ingredients that make some foods "Authentic"
Galangal, lemon grass and fish stock for Tom Yum for example.
The Thai curries I've had always had those little eggplants too.
>purses Purses PURSES!!
>DeeblyGoncered.png
Truly, it could have been anything that was wildly overpriced, I just picked the wrong thing tonight---IDGAF about women's accessories.
Please lets move on...

>fish stock
Fish sauce, dammit
(polite sage)

generic indian curry - they use this as the base for most of their curries to riff off this basic formula

in a heavy pot, heat up some clarified butter (use quite a bit)
put in a couple cloves, bay leaves, cardamom pods, and a small stick of cinnamon into the pan and let them fry in the oil briefly
put in sliced up red onion and saute til they've softened and taken on a little colour
add in minced up garlic and ginger (as a paste), sliced green birds eye chili, cumin, turmeric, chili powder, ground coriander and saute for about a minute or two
add in a diced up tomato (whether fresh, or from a can, or puree'd tomato) and saute for a couple of minutes
add in your lamb/chicken/goat/chickpeas
saute for a couple of minutes
add in a little water/lamb stock/chicken stock
bring to a simmer, and let it simmer gently until the meat is tender, or if its chickpeas then just simmer it for 20mins or so
add in a little bit of garam masala and fresh coriander
done

serve with naan, roti, and/or rice

>>19956654
what the fuck is fresh coriander?

>>19956231
It's not even curry

>>19957194
Indians call cilantro coriander, it's the same plant

>>19955439
Buy whole spices online from a busy seller. Grind and toast just the amount you need per dish. It works out to be much cheaper and better than spices you buy at the local grocery store. That shit has probably been sitting around in that jar for years.