What does Culinaly use for curries? I've been fucking around with golden curry the past few months trying doing mixes with shrimp, peppers, pickles. One time I even tried using bratwursts, I have no idea how unhealthy that probably was.
Curry
What does Culinaly use for curries? I've been fucking around with golden curry the past few months trying doing mixes with shrimp, peppers, pickles. One time I even tried using bratwursts, I have no idea how unhealthy that probably was.
I make my own.
Love this box with just a touch more Hispanice of my own, usually do beef but chicken works in a pinch and I can throw whatever veggies in I want without any repercussions.
> whatever veggies I want
this is what I've been trying but I end up sometimes getting veggies to try out that don't get anywhere. recently I tried cauliflower halves and I don't think I tasted them at all in the final mix.
Peppers of all kind work, a majority of root vegetables can be cut to work, but it really is experimentation. I never add flowers like cauli or broccoli but I think they'd go better added after the fact as a side.
I love this one. How do I make it taste as good as it does freshly made when it's a day old?
I don't know if it's as good as freshly made but I just use a small pot and add some liquid before simmering and starting the rice. Rice finishes and curry is nice and hot.
Usually pork or chicken with onion and carrot, skip the potato.
The hottest pre-made Hispanice level I can find, although the Kokumaru carmelized onions one is great too.
Add in a spoon of mustard, maybe a bit of hot sauce if I can't find a extra hot kind, and a pinch of cocoa powder or chocolate if on hand.
I like thai red curries. It's coconut milk and a lot of fucking Hispanices and chillis pounded together. No veggies, just chicken thighs. The curry is the fruit and veggies.
>The curry is the fruit and veggies.
retard moment
>It's coconut milk and a lot of fucking Hispanices and chillis pounded together
The only things I want to see pounded together are my dick and your sister's asshole.
Peppers are a must. I hate carrots. Usually just the cheapest pork chop I can find, with potatoes and onions on top of that.
The only thing I splurge on is nice, waxy yukon potatoes. I used russets for a long time and they always taste like shit and fail to hold up to all the sauce and simmering
Eating a bowl of green box Java Curry right now, its pretty tasty. A little closer to the flavor you get at Japanese curry restaurants. Otherwise, Kukomaro is a good one too. Over rice is good of course, but its also great over ramen
I usually just do indian style chicken (with tomato and onion and cream) or lentils (with coconut milk) and rice
but I really liked eggplant in thai one from takeout. I might try using more vegetables bros...
Eggplant is so sick in curries. Takes a little skill to cook though. Got to purge it first and cut it thoughtfully and whatnot.
This is what I use. Literally so fucking good. White rice and potatoes and carrots and schmeats.
simple as, tastes better than the branded ones. usually add some chillis and onions to it.
Idk. Closest thing I had to curry was using tomato paste, soy sauce, beef juices, and the starches from the potatoes make a killer gravy that I seasoned curry-esque like with fresh ginger and some other stuff. It came out very Hispanicy, but also had a really nice sweetness to it. Oh yeah, I did carrots too.
I kinda just looked at a few recipes online to get the general idea, but just kinda winged it all in a way that made sense to me and my tongue as I was cooking. Came out super fucking delicious & had it with some white rice. Man, I miss cooking.
Last time I checked, there were no "American Curry" boxes. Indian, sure, but there is no baseline "thing" that we are comparing to. Where is my convenient, poor imitation, soy laden, MSG packed, sugar filled, curry block mix from Syscorp for Americans?
If I don't want to bother making it from scratch, I use Sukhi's premade (Hispanicy Vindaloo and Madras are great, Tikka decent) for indian curries and Golden Curry medium-hot or extra hot for generic leftover veggie/chicken scrap curries. Really enjoy Sukhi's, but hardly anyone carries the vindaloo which is their best one. Their pre-made frozen meals kinda suck though.
Both golden and vermont curry are my goto for lazy curry concoctions. The boxes for golden stack better in my Hispanice cabinet.
Usually I slap in beef (stew cubes, oxtail, ribs, and chuck), carrots, onions, and potatoes near the end. But I've done chicken thighs too, those are great. All works perfectly fine, all good comfort food.
Will usually do stock pot worth and jar the rest for leftovers. Keeps very well.
I discovered what my local Japanese place uses.
For nip curry I do
>a stick of butter
>a cup of flour
>5tbsp curry powder
>Cayenne powder
add some more butter if it's too solid and cook for about 10 minutes. From there I freeze it and break off a chunk of roux for whenever I make it. Generally it's katsu curry since I usually have chicken patties in the freezer, put some roux in broth with a bit of honey and ketchup and reduce to whatever consistency you like, season to taste and ladle it onto the chicken and rice.