Guest guest Posted November 26, 2005 Report Share Posted November 26, 2005 OK - all you people out there who love curries, let's hear from you *now*!!! We have curry - of some part of Asia or the diaspora - several times a week. That's us. Indeed, curry was the first thing I ever learned to cook. And I'm not alone in that. Do you have a favourite curry recipe to share??? Let us have it now! Best, Pat (with the yellow fingers and that certain scent of . . . ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 26, 2005 Report Share Posted November 26, 2005 Wow, Pat, several times a week! Please do share your favorite(s), especially the quickie ones with the interesting spices. I do a Thai red curry the usual way: canned coconut milk, Thai red curry paste (if you read the labels, there are a couple of them out there that don't contain f*sh sauce, etc.), brown sugar, fried tofu, veggies, etc. served over or with jasmine rice. Sherry At 03:07 PM 11/26/2005, you wrote: >OK - all you people out there who love curries, let's hear from you *now*!!! > >We have curry - of some part of Asia or the diaspora - several times a >week. That's us. >Indeed, curry was the first thing I ever learned to cook. And I'm not >alone in that. > >Do you have a favourite curry recipe to share??? Let us have it now! > >Best, Pat (with the yellow fingers and that certain scent of . . . ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2005 Report Share Posted November 27, 2005 > Wow, Pat, several times a week! Please do share your favorite(s), > especially the quickie ones with the interesting spices. Heh heh heh You asked for it! Well, actually, there are a lot of favourites there in the Files section - have a look - the poster of each recipe is mentioned under the title of the recipe - so you can tell who has submitted each. Mine are labelled as being from Pat, or from GreenFury or from veggiehound (changed addresses,you see). I have other spicy dishes there, but the kinds of things you might be looking for are maybe among these: Beetroot and Mushroom Curry - India Cashew Nut Curry Sri Lanka Style Cauliflower with Chilies and Ginger Chickpea and Tofu Stew Punjabi Style Curried Eggplant Sri Lanka Style Potato,Pea and Mushroom Curry Pumpkin, Sweet Potato and Banana Curry Red-Gold Tofu Curry Sri Lanka Style Sri Lankan Green Bean and Potato Curry Tempeh Curry Vegetable White Curry Sri Lanka Style And of course other members have contributed some mind-blowing recipes! You all should really have a look! We are in the process of rearranging the recipe files, so don't be surprised if some are in a slightly different place next time you look. Nevertheless, for now, you should find this an easier way to search. The ones you might want are under Asian - first folder - ;=) Best love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2005 Report Share Posted November 27, 2005 This isn't a recipe, but I used to add some honey to the curry sauce. Now that I am vegan I add Agave Nectar in place of the honey. I have had a number of people say that really like that sweetness where before they didn't like the flavor of the curry. I cook by the seat of my pants so now I shall pay attention, sort of, to the amounts so maybe can share. A little bit of this, a little bit of that.......and lots and lots of garlic! linda " Whatever you do will be insignificant and it is very important that you do it. " Mohandas Gandhi linda's Growing Stitchery Projects: womyn47 - Pat OK - all you people out there who love curries, let's hear from you *now*!!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2005 Report Share Posted November 27, 2005 Yay, curry! I usually end up making my own from spice combinations, but I was curry-ous (hehe) if any of you know of sodium-free curry pastes on the market? Most seem to be rather saturated with the stuff. Thanks, -Erin > OK - all you people out there who love curries, let's hear from you *now*!!!. . . [previous post trimmed by moderator] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 27, 2005 Report Share Posted November 27, 2005 At 09:06 AM 11/27/2005, you wrote: >but I was curry-ous >Thanks, >-Erin Ewwwwwwwwwwwwwwwwwww! LOL Sherry (good one!) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2005 Report Share Posted November 28, 2005 Thanks, Pat! I'm having fun perusing them. Sherry At 04:06 PM 11/26/2005, you wrote: > > Wow, Pat, several times a week! Please do share your favorite(s), > > especially the quickie ones with the interesting spices. > >Heh heh heh You asked for it! Well, actually, there are a lot of >favourites there in the Files >section - have a look - the poster of each recipe is mentioned under the >title of the recipe >- so you can tell who has submitted each. Mine are labelled as being from >Pat, or from >GreenFury or from veggiehound (changed addresses,you see). > >I have other spicy dishes there, but the kinds of things >you might be looking for are maybe among these: > >Beetroot and Mushroom Curry - India >Cashew Nut Curry Sri Lanka Style >Cauliflower with Chilies and Ginger >Chickpea and Tofu Stew Punjabi Style >Curried Eggplant Sri Lanka Style >Potato,Pea and Mushroom Curry >Pumpkin, Sweet Potato and Banana Curry >Red-Gold Tofu Curry Sri Lanka Style >Sri Lankan Green Bean and Potato Curry >Tempeh Curry >Vegetable White Curry Sri Lanka Style > >And of course other members have contributed some mind-blowing recipes! >You all >should really have a look! > >We are in the process of rearranging the recipe files, so don't be >surprised if some are in a >slightly different place next time you look. Nevertheless, for now, you >should find this an >easier way to search. The ones you might want are under Asian - first >folder - ;=) > >Best love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2005 Report Share Posted November 30, 2005 My advice to *anyone* who loves 'Indian-spiced saucy food' (the definition of curry I'm referring to just now) is to explore the many Indian food blogs that are out right now. Since my friends and I began the Naughty Curry blog 3 months ago, we have learned *so much* from other bloggers... our site links to many excellent ones. It gives us a chance to adapt and be truly creative. For example, we took a simple chicken curry recipe from Meena, who we link to on our site, and applied the same techniques to Quorn chicken... We learned to double the spice amounts when using mock meat. It received lots of positive feedback! Here it is (a photo is on the site): Dahi-wali " Chicken " Curry (Mock Chicken in a Yogurt Gravy) 1 12-oz. package Quorn brand " chicken " nuggets 2 tsp oil 1 cup yogurt 3/4 cup onion, sliced lengthwise 1 1/2 cups diced tomatoes (we use canned) 2 tsp garlic paste or minced garlic 1 tsp cumin seeds 1 tsp paprika or cayenne 1/4 tsp turmeric 2 tsp coriander salt Heat the oil in a large skillet until its sizzle-hot, then add the cumin seeds. When they darken a bit and start to sizzle, add the garlic paste and saute for a minute. Add the onions and cook till it turns slightly brown. Add the paprika, coriander powder, and turmeric. Fry for about a minute. Add the tomatoes and cook until the tomatoes start to soften and form a gravy base. Add the yogurt and cook for about 2 minutes. Add the Quorn " chicken " nuggets and salt, then cover. Cook for about 15-20 minutes on medium heat till the " chicken " is cooked through. courtney of naughtycurry.com , " Pat " <veggiehound> wrote: > > > OK - all you people out there who love curries, let's hear from you *now*!!! > > We have curry - of some part of Asia or the diaspora - several times a week. That's us. > Indeed, curry was the first thing I ever learned to cook. And I'm not alone in that. > > Do you have a favourite curry recipe to share??? Let us have it now! > > Best, Pat (with the yellow fingers and that certain scent of . . . ) > Quote Link to comment Share on other sites More sharing options...
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