31 Dec 08
Originally posted by scoop122Then you will like the blend of curry from South India.
been thinking of making chicken curry
any suggestions for best sauce ?
no offence and not meaning to be fussy but dont think curry should have sultanas in.
Its a bit hotter but it lacks the sultanas and cardamon that gives it the sweeter taste.
Google "Madras curry" or "Curry from Southern India" for some ideas.
If you are really into curry you can blend/grind your own for an amazing difference in taste. Buy a coffee grinder and grind the raw ingredients yourself. The difference is similar to that between instant coffee and fresh ground coffee.
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31 Dec 08
Originally posted by Rajk999i wouldn't use a coffee grinder. not if you're planning to ever use it again for coffee anyway. you get more of a personal touch with a mortar anyway.
If you are really into curry you can blend/grind your own for an amazing difference in taste. Buy a coffee grinder and grind the raw ingredients yourself. The difference is similar to that between instant coffee and fresh ground coffee.
if you like thai i have a good recipe
31 Dec 08
Originally posted by trev33Of course a dedicated curry mill. Yes a mortar is better and gives a finer grind.
i wouldn't use a coffee grinder. not if you're planning to ever use it again for coffee anyway. you get more of a personal touch with a mortar anyway.
if you like thai i have a good recipe
OK run the Thai recipies .. 🙂
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31 Dec 08
Originally posted by Rajk9991 tbsp chopped 'thai birds' chilies
Of course a dedicated curry mill. Yes a mortar is better and gives a finer grind.
OK run the Thai recipies .. 🙂
1 tbsp chopped long green chilies (seeded for milder curry)
1 tbsp chopped galangal (khaa)
3 tbsp chopped lemon grass
1 tsp lime zest
1 tbsp chopped coriander root
1 tsp chopped red turmeric
1 tsp chopped wild ginger
3 tbsp chopped red shallots
2 tbsp chopped garlic
1 tsp roasted shrimp paste
1/4 tbsp whole white peppercorns
1/4 coriander seeds, dry roasted
pinch of cumin seeds, dry roasted
pinch of freshly grated nutmeg (optional)
put a large pinch of salt in the mortar, add everything up to and including the shrimp paste, grinding each as you go.
grind the rest together and sieve before adding to the paste.
it'll last a week or 2 in the fridge, thai restaurants are your friend when it come to some of the ingredients.
31 Dec 08
1 edit
Originally posted by trev33Interesting mix. My mouth was salivating just reading the indgredients. The only one I dont know is this " galangal (khaa) ". Is there another name ?
1 tbsp chopped 'thai birds' chilies
1 tbsp chopped long green chilies (seeded for milder curry)
1 tbsp chopped galangal (khaa)
3 tbsp chopped lemon grass
1 tsp lime zest
1 tbsp chopped coriander root
1 tsp chopped red turmeric
1 tsp chopped wild ginger
3 tbsp chopped red shallots
2 tbsp chopped garlic
1 tsp roasted shrimp paste
1/4 tbsp whole whi or 2 in the fridge, thai restaurants are your friend when it come to some of the ingredients.
Edit : Googled it .. its regular ginger root.
