/ck/ - Food & Cooking

[Anonymous No.5151865]

home made curry thread

[Anonymous No.5151870]

cumin and coriander

[Anonymous No.5151881]

ginger, garlic, paprika, chili powder, black pepper, mustard, turmeric, fenugreek

[Anonymous No.5151885]

[Anonymous No.5151887]

sea salt

[Anonymous No.5151888]

OP, please write a step by step tutorial also list how many ingredients tablespoons to teaspoons to cups gallons that you're doing I want to try this it looks good so far

[Anonymous No.5151890]

nice grind on whole spices

[Anonymous No.5151891]

>>5151888
>tablespoons to teaspoons to cups gallons

fuck you, he should use grams and millilitres like a normal person.

[Anonymous No.5151895]

>>5151890
>2014
>not grinding spices by hand
Only kidding this looks good so far. Continue.

[Anonymous No.5151897]

all spices get a wizzz

[Anonymous No.5151900]

complete powder

[Anonymous No.5151902]

>>5151891

fuck you food faggot!

use teaspoon tablespoon cut half cups fuck metric system f*****

[Anonymous No.5151903]

fresh ingredients

[Anonymous No.5151907]

chop

[Anonymous No.5151908]

>>5151897

OP I want recipe just like everybody else does hook us up

[Anonymous No.5151912]

acquire *any meat*

[Anonymous No.5151913]

>>5151902
>murritards

[Anonymous No.5151916]

prepare containment vessel

[Anonymous No.5151917]

I don't know... I don't see the point in premixing your own currypowder if the ingredients are already all generic powders. If you'd use homedried garlic, fresh ginger, dried chilis, whole peppercorns and whole allspice, whole fennel seeds etc I'd get it but this is just reproducing bought currypowder.

I'm not saying don't do it, it would just be too much work for me. For recipes that call for it I freshly roast the whole seeds/corns/peppers first, then grind them in the quantities I need.

[Leeroy !!a7jTuTqVRaX No.5151919]

Where is the onion?

[Anonymous No.5151923]

layer curry with fresh ingredients and meat in vessel

[Anonymous No.5151928]

shake violently

[Anonymous No.5151933]

also, added a splash of wine and some neutral oil

[Anonymous No.5151934]

>>5151928
Thisiswhatchildbirthlookslike.png

[Anonymous No.5151936]

refrigerate over night

[Anonymous No.5151951]

>>5151917

Yeah, but with the store bought powders you have no control over the quantities of the spices and if you've ever watched an Indian cook they never use the same spices or amount of spices for different dishes.

[Anonymous No.5151952]

>>5151919

don't worry, there will be onion

[Anonymous No.5151954]

>>5151951
True, and I hadn't seen you use fresh garlic, ginger and chili at this point. But then why also use those as powders?

[Anonymous No.5151955]

>>5151891
Actually it's best to use teaspoons, tablespoons for small amounts and metric for larger amounts.

[Anonymous No.5151959]

>>5151917
>I don't see the point in premixing your own currypowder if the ingredients are already all generic powders

The idea is that you can combine the ingredients in different ratios as needed for different dishes. If you just have "curry powder" then you're stuck with whatever ratio was used when the powder was made. Having individual spices instead lets you, for example, use more turmeric but not more fennel.

>>I freshly roast the whole seeds/corns/peppers first, then grind them in the quantities I need.

And that's even better. Nothing beats freshly roasted & ground.

[Anonymous No.5151964]

>>5151955

Why on earth would you be so worried about this?

TASTE the food and adjust the spices you use accordingly. Duplicating what someone else did identically is silly because spices vary in potency. Instead of blindly following what the recipe asks for, TASTE the spice. Add some. How did the flavor change? Add more as needed, or don't if it's already good to go.

[Anonymous No.5151965]

>>5151954

Believe it or not but I think that "fresh" dried spices add a depth of flavor to the curry that you can't get from just fresh "wet" ingredients. that's why I use both to get more layers of flavor.

[Anonymous No.5151968]

>>5151881
>paprika.
>why.jpg

Already has a ton of flavour, wouldnt paprika be drowned by fenugreek and turmeric.

[Anonymous No.5151970]

>>5151964
I was speaking in general and I'm not either of the guys who were arguing about it. Also, suck on my tamarind pod, motherhuckster

[Anonymous No.5151971]

>>5151881
Also, that is too much turmeric, use some half a teaspoon to a quarter. That much is wasting it.

[Anonymous No.5151978]

>>5151954
Not OP, but soonth is a common ingredient in North Indian cooking. In rural areas, it's homemade, but in cities and abroad, it's store bought. Soonth is a type of powdered ginger.
Homemade soonth: peel a relatively straight piece of ginger.
Using a vegetable peeler, shave the ginger into thin pieces against its grain.
Dry either
a) in the sun or
b) in the refrigerator
Then grind into powder.
Foreign ginger powders don't have exactly the same taste as soonth, but they come pretty close. Soonth is used in dry masalas and fresh ginger used in wet masalas. Most north Indian curries use both dry and wet masalas. Dry masala is analogous to curry powder. British and American cuisines don't have anything similar to wet masalas that I'm aware of, but Puerto Rican sofrito is very similar in concept. Think of it like Mexican salsa, but used as a cooking ingredient rather than just as a condiment.

[Anonymous No.5151982]

>>5151968

Well, turmeric doesn't really have a lot of flavor it's more for color and background earthiness. The paprika adds that chili taste without the heat because I knew I was going to add some fresh hot chilies later but they don't have a lot of chili flavor more so just heat.

[Anonymous No.5151986]

>>5151971

b.but I like turmeric

[Anonymous No.5151989]

>>5151936
>dat filthy fridge

[Anonymous No.5152001]

>>5151989

mah...it's in a sealed plastic bad, I'll clean it later.

[Anonymous No.5152004]

>>5151982
You have chilli powder...

[Anonymous No.5152006]

>>5152001

*bag*

[Anonymous No.5152011]

>>5151982
Fresh turmeric, home-dried (hardar; it's made the same way as soonth) and good quality powdered turmeric all have a deep, delicious, earthy flavour.
Powdered turmeric in America and UK is mostly flavourless. Most people hate working with fresh turmeric because it stains everything yellow for weeks so instead, people will buy good hardar or make their own once a year so they don't have to deal with it staining stuff all the time.

[Anonymous No.5152012]

>>5151986
Tumeric is for colour, its flavour is subtle and is bought about with salt, chilli and cumin, using that much will make it a little smoky when cooked. If you like tht flavour then ok, but other wise try a rum bown with clover.

[Anonymous No.5152016]

>>5152004

did I mention, I like spicy food?

[Anonymous No.5152021]

>>5152012
>rum bown with clover.


WAT?

[Anonymous No.5152025]

>>5152011

Yeah, that's true. I don't know what's up with western turmeric but it doesn't have any flavor.

[Anonymous No.5152050]

>>5152025

spices vary in quality and in age. I've bought some that tasted like nothing and I've also bought some that was quite strong. Flavorless spice = old and/or exposed to air. Throw it out, replace with new.

[Anonymous No.5152107]

>>5151881
>not using fresh ginger/garlic

[Anonymous No.5152114]

>>5152107
see >>5151978

[Anonymous No.5152119]

>>5152107
nigga u dum >>5151903

[Anonymous No.5152138]

>>5152107

I don't see why there is all this hate for dried spices? If you get good quality dried spices they can have intensely great flavour.

[Anonymous No.5152266]

>>5151865
> this is how westerners make my people's food
good god, I am ashamed.

[Anonymous No.5152275]

>>5152266

I know....we use clean plates.

[Anonymous No.5152287]

>>5152266
ashamed yours isn't as good?

[Anonymous No.5152295]

>>5152266
Yes, it's a complete shame we westerners aren't following these honored cultural traditions: https://www.youtube.com/watch?v=-V1kqusd-zk

[Anonymous No.5152331]

>>5152266


ok, ok all jokes about being hygienic and good aside, what would you do differently brownbro?

[Anonymous No.5152823]

>>5152331
He'd squat in a mud brick hovel with a dirt floor and cook his cherished curry over an elephant dung fire. But, he'd call it "authentic".

[Anonymous No.5152878]

>>5152275
>>5152287
>>5152295
>>5152331
>>5152823

>the day /ck/ stopped being nice

[Anonymous No.5152944]

>>5152878

>the day some random anon browsed /ck/ during 'straya hours for the first time

Yeah, we've gone downhill, and lost a few good co/ck/s over the past year or two, but I refuse to believe that /ck/ isn't still the bestest/nicest board on all of 4chan.

[Anonymous No.5155211]

>>5151865
we should have more authentic threads on /ck/

[Anonymous No.5155291]

>>5152878
>>5155211
/int/ has better desi food threads than /ck/. I would post here, but nobody seems to be interested in south asian food. Also, /pol/ has infected 4chan. Why would I post traditional recipes and food here if people act like this?

Pic related. Some fish curry from my state I made properly a few weeks back. No tomatoes at all - the sauce is made of kashmiri pepper and tamarind (actually, kodapuli) juice. Served with fresh atta-rot and herring-brinjal stir-fry. Sorry for the horrible picture.

[Anonymous No.5155328]

>>5155291
Looks nice.

[Anonymous No.5155358]

>>5155291
Post'em faggot, don't mind the haters. They can't cook for shit.

[Anonymous No.5155415]

>>5155291
>desi food

dafaq...I don't speak brown people, pls translate?

[Anonymous No.5155427]

>>5155328
Thanks. It tastes a lot better than it looks. Cooking trout for 4 hours and not getting it to flake apart into little bits is hard as fuck, that's the only part i kind of messed up on.

The curry is also left outside in a clay pot for 12 hours before eating. You cook at night and eat in the morning. That way the spices mature.

>>5155358
I might. Supply and demand though...i have posted them on /int/ a few times.

>>5155415
desi means 'countryman' to south asians (indian, paki, bangladesi, nepali, sri lankan). Its what we call each other.

[Anonymous No.5155455]

>>5155328

yes, yes I agree, it's like when your just chillin' on the throne browsin' threads and all the sudden it hits you. Then with zero effort, just like Bruce Lee said "be water" the title wave flows with the release of the hounds as you secretively hit submit.

[Anonymous No.5155531]

>>5155455
Wut

[Anonymous No.5155541]

>>5155427
>desi means 'countryman'

Is that like how black people call each other the N word?

[Indiabro No.5155545]

>>5155455
>title wave

>>5155291
I think well made rotis and paranthas, stuffed or otherwise, are the most under-rated aspect of Indian food. Naans and puris take all the glory. For me a well made tandoori roti is better than naan and stuffed parantha is probably the best bread.

Shame that /ck/'s not into Indian food outside the Brit-Indian idiom.

[Anonymous No.5155558]

>>5151887
>Not pink himalayan

[Anonymous No.5155564]

Wow, OP completely disregarded everyone's request for recommended measurements.

[Anonymous No.5155567]

>>5155531

like when you feel the baby crown and you just stop pushing and let nature take over.

[Anonymous No.5155583]

>>5155545
>outside the Brit-Indian idiom.

don't tread on my freedom, merica' has made Indian food their own too.

[Indiabro No.5155751]

>>5155583
Really? I haven't really come across any apart from this hipster place run by an inter-racial couple that does fusion cuisine in Hoboken.

[Anonymous No.5155765]

>>5155583
>>5155751
American restaurants just copy the brit style. They are even less authentic.

Also keep in mind that 90% of brit-indian cusine is rajasthani and punjabi. Thats only about 30% of the food in india, and not a representative sample. Singapore is awesome though; i have had top-tier southie and bengali foods there.

bhature is my favorite, even though i'm not north indian. i eat roti or gobi-stuffed paratha basically every day though. rice is for plebs :)

>>5155541
exactly. it wasn't ever derogatory though.

[Anonymous No.5155784]

>>5151936
update please

[Anonymous No.5155816]

>>5155545
>Shame that /ck/'s not into Indian food outside the Brit-Indian idiom.

You haven't been around here long enough have you? Just because the majority of threads are shit, doesn't mean the majority of posters are shit. The majority of us are always waiting and eager to see some great oc, especially proper ethnic food.

[Anonymous No.5155831]

>>5155816
Not him, indian guy here.
I've lurked /ck/ quite a bit, and i've never seen a single authentic indian food thread. maybe its because /ck/ has no indians, and authentic indian food is pretty uncommon.

Passive interest is different from demand. I'm sure a japanese food thread will get 100x more views than any indian, persian, ethopian, etc. thread.

[Anonymous No.5155845]

>>5155831
I've posted a few real Indian things. For example, I made this paaya earlier. It is a lamb hoof curry. It is really spicy and filling from all the gelatin in it.

[Indiabro No.5155856]

>>5155765
> rice is for plebs
Exactly. I have about 4-5 servings of rice a week since it's so easy to make but begrudgingly. I'm north Indian and while I love southern food the rice overkill makes it hard to enjoy. I do believe that south has a better appreciation of spices than the north though. I especially like Andhra food. The chutnies and pickles from that region are amazing.

Chole bhature are great but I'd still put paneer or aloo paranthas above them.

[Anonymous No.5155857]

>>5155845
> aattukaal paaya
nice m8. looks tasty. you south indian? that dish used to be my favorite breakfast growing up, esp served with kallu-appam or idiyappam. What did you eat it with?

I usually don't make paya too spicy though; otherwise you can't eat with appam quite as well.

[Anonymous No.5155863]

>>5155857
North, just naan because it finished cooking at midnight due to work.

[Anonymous No.5155869]

I made palak paneer but it doesn't seem to have the taste I wanted. It tasted bland even with a lot of salt. Is cream usually added? I had some asafoetida but didn't use it. Is that important as well?

[Anonymous No.5155871]

>>5155856
I'm a southie (mallu) actually; we don't actually eat as much rice as the stereotype. In my house we eat appam, dosa, idli, puttu, vada and roti much more.

Andhra (hyderabadi specifically) food is my favorite too. Have you had kerala food? Its pretty different from ''south indian food''. Northie food has more meat and is heavier, so the tastes come from that.

paneer isn't eaten much at all where i'm from. i wasn't even taught how to make it growing up....

>>5155863
they eat paaya in the north o_o ?

[Anonymous No.5155875]

>>5155869
palak paneer should not be very salty. taste should come from the base seasoning, before you add the spinach. There are like 3 pretty different ways to make palak curry (for use in beef or paneer) which are different. I personally use a lot of onion, tomato and curry leaf for the base.

[Anonymous No.5155881]

>>5155875

I used a lot of spices like coriander, cumin, garam masala. It just didn't taste like the one I had at a restaurant. Like it's missing something.

[Anonymous No.5155889]

>>5155881
are you using a recipe? also, the spices you use mean less than how you roast/toast/otherwise prepare the seasoning. i can't really help you with this information...also i don't use asafoetida in palak, and don't put cream in any indian dish i have ever made ever.

[Indiabro No.5155891]

>>5155871
I'm a northern lacto-ovo vegetarian so paneer is my go to protein. My exposure to andhra food comes from an andhrite friend's grandmother. They were strict vegetarians and costal at the same time so the chutneys were the centrepiece rather than the proteins. His house had the GOAT idlis in Delhi and I'd even gorge on the curd-rice.

I've had kerela food if you count Malabar paratha with a coconut based curry. It was pretty good. My mom loves Kerela food.

[Anonymous No.5155893]

>>5155871
I live in the US and yes people have it I. The north. Many poor people eat it for breakfast all over India.

[Anonymous No.5155894]

>>5155889

I used the recipe from that indian guy on youtube.

http://www.vahrehvah.com/palak-paneer

[Anonymous No.5155900]

>>5155831

We had a great authentic indian food thread about 7-10 months ago. It went on for about a week before the guy left, sadly he hasn't come back since.

[Anonymous No.5155905]

>>5155894
vahrehvah is good. follow it and don't do anything wrong and it should come out fine.

>>5155891
ahhh gotcha. i'm a malayali christian, so we eat meat a lot. hyderabadi food is really meat-heavy so you probably wouldn't enjoy it.

a lot of kerala food is veg, but the famous dishes are not; namely beef curry and fish fry. basically everything is coconut-based though ahaha.

>>5155893
where in the north are you from? i knew punjabis who hadn't heard of it before.

[Anonymous No.5155908]

>>5155905
UP

[Indiabro No.5155912]

>>5155894
I think this recipe is closer to what you want.
http://www.vegrecipesofindia.com/saag-paneer/

As an expatriate living in the US for the last 6 months I have to say though that the store bought paneer just doesn't cut it. Not that I would advise making your own yet till you've mastered the spinach gravy aspect of it.

[Indiabro No.5155928]

>>5155912
http://www.vegrecipesofindia.com/palak-paneer/
This works too if you want the gravy a bit more runnier. The cream is an afterthought though imo.

[Anonymous No.5155943]

>>5155912
granted i'm not a northie paneerwallah but imo, storebought paneer is fine, if its fresh.

[Indiabro No.5155965]

>>5155943
It's rubbery. Good fresh paneer is supposed to be soft. Like softer than tofu. This paneer is fine for bhurjiand stuffing into paranthas but horrendous for dishes that call for large cubes like palak paneer and kadhai paneer.

[Anonymous No.5155991]

>>5155965
Huh. Do you happen to know a good recipe for making it? As I said, I know nothing about that. Next time I make northie food, i'll try and make it.

[Indiabro No.5156017]

>>5155991
All you need to do is boil milk, add something sour like lemon juice to it then strain it through a cheesecloth. Leave it for a bit then unwrap. It takes some experience to get it right but not sure if I could point you to a recipe. Back home store bought was as good as home made so I didn't bother mastering it. Will probably do that in a few months. I hope it's not the milk that makes the difference.

[Anonymous No.5156020]

>>5156017
Gotcha. I'll practice this weekend. Yeah back in india good paneer was easy to find. The milk here is different though. Perhaps some organic whole milk or something would work...

[Anonymous No.5157745]

>>5155965

can some one explain to me why Indian food looks the same going in as going out?

[Anonymous No.5157854]

>>5157745
>you're amazing

[Anonymous No.5157894]

>>5155291
Can't get kashmiri chilis and don't like heavily spicing fish anyways.

>>5155415
Type desi again

[Anonymous No.5158005]

>>5157745
You need to drink more water if your shit looks like >>5155965

[Anonymous No.5158840]

>>5157894
>don't like heavily spicing fish anyways.
what

[Anonymous No.5159118]

>>5158840
I avoid putting too much spice in my fish dishes

[Anonymous No.5159138]

It started good but when you killed it with garlic and pepper then shittily poured it on meat instead of baking a proper sauce you waste and ruined everything.

[Anonymous No.5161205]

>>5159118
why? fish curry is good

>>5159138
> baking sauce

[Anonymous No.5161246]

>>5155831
Personally, I know next to nothing when it comes to cooking indian food, so I'd be hard pressed to make constructive comments. If indian food threads became a more regular occurrence I'd really, really dig it, though.

[Anonymous No.5161254]

>>5157745
>reddish stuff with pale cubes and a swirl of white on top

You may wish to consult a gastroenterologist.

[Anonymous No.5161541]

Why would you ever wish to have the stench of a towel nigger?

[Anonymous No.5161970]

>>5161205
Different strokes for different folks I guess

[Anonymous No.5163630]

did op die?

[Anonymous No.5163675]

>>5151917
You sound like a putz to me dude. You also sound lazy.

[Anonymous No.5163732]

>>5151971
Thank you. Somebody finally said it.

[Anonymous No.5163789]

is he not coming back until "refigerate overnight" happens

[Anonymous No.5163847]

I'm making lamb and turnips curry tomorrow. Wish me luck /ck/