/ck/ - Food & Cooking

[Anonymous No.17631612]

How do I make this? My curry never tastes like it does from the restaurants and I fucking love curry.

[Anonymous No.17631632]

[Anonymous No.17631645]

Buy the right ingredients. I did some recipes from Hari ghotra and liked them.

[Anonymous No.17631662]

>>17631645
source on recipe?

[Anonymous No.17631747]

Google a recipe in that language and translate it into English.
I'll say that for Indian curries, I've noticed the omission of neem leaves (or worse, swapping them for laurels) completely changes the taste and character of the dish so look into buying those. They're also known as 'Indian curry leaves.'

[Anonymous No.17631818]

Use plenty of onions, and garlic and ginger, and slow cook it. And don't forget cardamom for Indian curries. I normally use a little can of tomato paste and sometimes a bit of cream at the end (don't let it cook or the cream curdles)

[Anonymous No.17631917]

>>17631818
>>17631747
I only care about spciy as balls thai curries right now, but thanks. everything I make ends up tasting indian. I can't seem to get that unique thai flavor.

[Anonymous No.17631951]

Leave it out over night.
It needs to ferment a little to get the rich flavour profile.
A really famous Indian restaurant here was recently busted by food safety for leaving their curries out overnight. They argued it was part of the preparation process.

[Anonymous No.17631952]

>>17631917
Easy way: buy Maesri thai curry paste and follow the directions on the can.

Hard way: follow a recipe.

From my experience fish sauce, thai chilis, and thai basil are key to thai curry flavour.

[Anonymous No.17632222]

>>17631952
I just bought some thai basil seeds. Trying to get a thai herb garden going. Anyway thanks for the tip, I'll try that Maesri paste, and afterward I guess I'll shop around for some serious recipes.

[Anonymous No.17633253]

>>17631952
Maesri tastes awful, though.

>>17631917
Ah, if you're looking to make a Thai curry, then I (>>17631747) can actually help with that. I didn"t want to presume from your pic that you wanted a Thai curry specifically, so I told you what I know about Indian ones.
The problem is likely that you're not breaking the coconut cream and therefore not cooking the paste long enough. You can avoid this issue by putting all the paste ingredients, save the spices, into a blender, add the coconut cream and blitz the lot smooth. Mix in freshly powdered spices at that point. For a red curry like in your pic, the only spices you'll need are a bit of cumin seed and some peppercorns. For green, you'll need cumin, white peppercorns, coriander seed and green cardamom seeds.
Tip out into your pan (yes, a pan, not a pot) and cook over high heat, stirring quite often until the cream breaks and the oil separates out. From there, you'll just lightly fry the other ingredients in the broken oil/spice combination and, finally, fill the curry with coconut milk and broth/stock matching the type of protein you're using, prawn for prawn, pork for pork etc. If making a vegetarian curry, I recommend using mushroom-and-river-weed seasoning powder or making "smelly mushroom" (het hom) broth. I think het hom is called by its Japanese name in English and I think that's shitake.
Good luck.

[Anonymous No.17633258]

>>17633253
>>17632222
Oh, and if making the paste yourself seems daunting, try Lobo curry paste instead of Maesri. Practically no Thai use Maesri but everyone uses Lobo.

[Anonymous No.17633705]

>>17631632
white people love eating poo

[Anonymous No.17634275]

>>17633258
>>17633253
thanks anon!!

[Anonymous No.17634296]

>>17631612
https://greatcurryrecipes.net/2013/12/31/make-indian-restaurant-style-curry-sauce-large-batch/

idk if this will achieve exactly what you're looking for, but I've found that this guy's curry autism is helpful in the extreme. Doing stuff his way has gotten me results that were miles ahead of what I was achieving before. Only for indian curries though, I haven't tried thai and the like.

[Anonymous No.17634385]

>>17631612
Red curry paste, chicken stock or bullion and coconut cream

[Anonymous No.17634411]

>>17631632

[Anonymous No.17634621]

>>17631612
What brand of fish sauce do you use?

[Anonymous No.17635051]

>>17634385
good shit
good shit

[Anonymous No.17635056]

>>17631612
MSG

[Anonymous No.17635446]

>>17631917

make sure you've got all the correct things while making your paste, the really key ones for thai flavours are keffir lime leaves, lemongrass, fish sauce and galangal. also get your chillis from an international shop rather than the supermarket, supermarket thai chilli's tend to be somewhat flavourless in my experience.

[Anonymous No.17635449]

>>17631612
Remember that they also keep that stuff ticking over for hours.

[Anonymous No.17635756]

>>17634296
i might try it eventually but honestly somehow this recipe sounds like shit

[Anonymous No.17635771]

>>17631612
I'm not an expert but two of the key things I've founded are a blender'd vegetable base and adding absolute fuckton of butter/ghee.

[Anonymous No.17635773]

>>17631612
Did you shart nasty runny curry poos in it like the nasty pajeets and pojeetas who made it probably did? The secret is to layer flavour. First, eat a curry you made. This will be underwhelming. But then if you can, plop a little bit (not too much) of your poopsy doopsies into the next curry. You can keep doing this overtime, pooping more as your curries and your poopies get stronger and more fragrant.

You won't always be able to do this, especially not if somewhere in the chain you made a vindaloo oh my gosh. However, this is why you should wipe your bottom clean of feces with your hands, and never bathe. By stirring your next curry with your hands after this (while it's simmering, you don't want to burn your fingies) you can layer in lots of dried flavour. These may be only little crusted flecks of poop, but they will have darkened and intensified, and perhaps a little umami.

After several years like this you will have created the curry of your dreams, and will be the sultan of your own curry palace of my goodness.

[Anonymous No.17635790]

>>17631612
1. Make a spice blend or buy one or use curry paste. Make sure salt is either in it or add salt in the next step.
2. Fry some onions and ginger in a pan with coconut oil until the onions go translucent
3. Fry the spice blend from step 1 along with garlic and any other aromatics (i.e. fenugreek leaves)
5.Toss veggies in if using and some flour until it gets the consistency of a semi-thick paste.
6. Add liquid, probably broth or coconut milk or a mix of both and mix the paste in with the liquid until it's a little thinner than your desired consistency. Simmer for a while, I like a good 30 mins to an hour. Stir occasionally.
7. Add pieces of meat (you did cook it separately, right anon?) and any final garnishes like lime juice and cilantro.
8. Serve with rice or fresh bread like naan.
9. Enjoy! <span class="xae" data-xae="grin">&#x1F604;[/spoiler]

[Anonymous No.17635992]

>>17631612
Lots of fat. Lots of cream. Blend non meat ingredients so the gravy is creamy and smooth

[Anonymous No.17635998]

>>17635771
Correct

[Anonymous No.17636019]

>>17635771
yeah i discovered this by accident, just blend up a big carrot per can of tomatoes (i do lime, garlic and ginger in with it to). the carrot breaks up into little bits which give that restaurant texture

[Anonymous No.17636081]

vegrecipesofindia.com
all the recipes are vegetarian but if yoiu're not a brainlet you can easily make meat versions of them
also i made a normal ass beef stew recently except i had some tumeric left over so i ground that up into it and served it over rice and everyone kind of agreed it tasted a lot like indian food so it might be that easy<span class="xae" data-xae="ok">&#x1F44C;[/spoiler]

[Anonymous No.17636103]

>>17635790
this is a high octane post my man.

[Anonymous No.17636137]

hello sirs I am the gay indian man. oh my yes.

[Anonymous No.17636380]

>>17636103
<img class="xae" data-xae width="32" height="24" src="https://s.4cdn.org/image/emotes/cda7b2fb_FeelsGoodMan.png">

[Anonymous No.17636987]

>>17635790
Not bad, will make decent curry with these instructions, can use butter and cream for North Indian style

[Anonymous No.17637055]

>>17631612
>all these posts about creamy curry
All curries are not creamy or buttery.
For example, mutton curry gets it's texture from meat and connective tissue protein.
Palak paneer consistency is from the blended spinach leaves.

The gruel that you're getting served in restaurants isn't curry.

[Anonymous No.17637505]

>>17637055
What about chicken curry

[Anonymous No.17637655]

>>17637505
Depends on type
Chettinad, Makhni, Karahi, Do Pyaza, Kalimirch etc.
Out of these only Makhni uses butter/cream.

[Anonymous No.17637709]

I love biryani but I have tried countless recipes and it still does not taste like biryani

[Anonymous No.17637727]

>>17631612
It's not hard to make it taste better than a restaurant. Buy your spices whole and grind them when you need to use them. That will level you up alone.

[Anonymous No.17637760]

>>17632222
If you are making an herb garden DO NOT plant mint. That shit is a weed and will take it over entirely by next year.

[Anonymous No.17637770]

>>17637055
yeah but this thread is about restaurant curry

[Anonymous No.17637780]

>>17633253
how much coconut cream should I use

[Anonymous No.17638899]

>>17631612
Sourcing and using the right ingredients will get you to the starting line.<img class="xae" data-xae width="28" height="26" src="https://s.4cdn.org/image/emotes/adf2d2f0_EZY.png">