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Wife's friend loved curries. The ones that make you think, "What was I thinking?" yesterday.
I've leaned to enjoy the mild ones. Mild or medium. Those "Let's brace up and enjoy this!" curries, sort of hurt.
Quote:
Originally Posted by Emeraldmaiden
I like some Indian curries, but not too too hot. What I really like is Thai red curry paste, and I make a stir-fry kind of thing with chicken, shrimp, or tofu that I then sauce with it. Yum.
This is such a common misconception. Curry dishes of any origin are not per se hot. Almost none of the common curry spice or sauce ingredients are hot. Mostly mild and flavorful. Curry leaves are not hot. 'Curry" meals only get hot when you add hot peppers.
Where did the notion that anything Thai, Indian, Mexican, Middle Eastern etc is automatically tongue-burning originate? Most of these foods are NOT "hot"! Just spicy. There's a difference.
This is such a common misconception. Curry dishes of any origin are not per se hot. Almost none of the common curry spice or sauce ingredients are hot. Mostly mild and flavorful. Curry leaves are not hot. 'Curry" meals only get hot when you add hot peppers.
Where did the notion that anything Thai, Indian, Mexican, Middle Eastern etc is automatically tongue-burning originate? Most of these foods are NOT "hot"! Just spicy. There's a difference.
No, that's not what I was saying. I like some Indian curries, but I don't care for the very hot ones, more on the mild side. I also don't like hot salsa, medium is as far as I go. That does not mean that I think all Indian curries, or all salsas, are hot. It just means I prefer the ones that are not so hot.
No, that's not what I was saying. I like some Indian curries, but I don't care for the very hot ones, more on the mild side. I also don't like hot salsa, medium is as far as I go. That does not mean that I think all Indian curries, or all salsas, are hot. It just means I prefer the ones that are not so hot.
Gotcha, and I didn't mean to single you out! Just an observation I've made over the years; that many people think curry in any form is automatically mouth-burning hot so they won't even try it.
Gotcha, and I didn't mean to single you out! Just an observation I've made over the years; that many people think curry in any form is automatically mouth-burning hot so they won't even try it.
It's all good. And you're right, a lot of people do think all curries are hot. I make a few curry-type soups that are spicy, but not spicy-hot.
I love the seasoning curry - I use it as a regular spice (not just in curry dishes) when I want to add a little zing to the recipe. For example last night, I made a Crockpot pork shoulder and used a bit of curry along with more generous seasonings of fresh basil, oregano, garlic and cumin powder.
This is such a common misconception. Curry dishes of any origin are not per se hot. Almost none of the common curry spice or sauce ingredients are hot. Mostly mild and flavorful. Curry leaves are not hot. 'Curry" meals only get hot when you add hot peppers.
Also a misconception that curry leaves are a common ingredient in curry powders. I've never seen any that have curry leaves as an ingredient thought there is probably an exception out there somewhere. I'm not accusing you of saying they are because you didn't specifically type that, however, I'm just pointing that out because a lot of people think that.
Curry leaves are almost always used fresh and fried in oil or ghee along with onions at the beginning, or with mustard seeds, cardamom, garam masala, or other spices at the end, with the oil or ghee then added to temper a dish. They don't retain very much flavor when dried.
I will use a packaged Thai curry paste (red or green) and add to it when making Thai at home. But for Indian, if I'm going to make a rogan josh or vindaloo or whatever from beef/lamb, I'm doing it from scratch. If I need to use up some tasteless skinless chicken breasts, then yeah, I might just dump a jar of curry simmer sauce on top.
I prefer to cook Indian-style lamb curries and Thai-style chicken curries. I have the requisite spices on-hand, so I don't purchase pre-packaged curry sauces. I'm not against pre-packaged curry sauces because there are some very good pre-packaged sauces available.
For Thai curries, I love the flavor kaffir leaves add to the dish .
I prefer to make my Indian dishes from scratch. It's not that hard, if you already have the main powdered spices (coriander, cumin, mustard seeds, garam masala, etc), then you can alter the dishes with tomatoes or yogurt or both.
Take Dhal for instance, which is a lentil curry, all you need is split lentils (yellow or red or mix of both), boil it with water for 20-30 minutes/till soft, add ground tomato, then fry the spices separately in oil (ginger garlic paste, mustard seeds, turmeric). Then pour the fried spices into the lentil pot, stir, add salt, add cream if you want this creamy. Throw some chopped fresh coriander in the pot, and you're done. Easy breezy.
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And you're right, a lot of people do think all curries are hot. I make a few curry-type soups that are spicy, but not spicy-hot.
