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I have a whole cupboard/freezer full of curry/Indian spices. Everything from garam masala to coriander and cumin to mustard seeds to amchoor powder and fresh curry leaves, you name it. I'm an Indian food geek! I buy spices online or at a local Indian grocery store.
The ready-mix curry powder at the grocery store is great too...I look for biriyani or vindaloo mixes because I like HOT.
I have a whole cupboard/freezer full of curry/Indian spices. Everything from garam masala to coriander and cumin to mustard seeds to amchoor powder and fresh curry leaves, you name it. I'm an Indian food geek! I buy spices online or at a local Indian grocery store.
The ready-mix curry powder at the grocery store is great too...I look for biriyani or vindaloo mixes because I like HOT.
I used to make my own as well and I still have all of the lose spices that I use for other things. I found the mixes that I currently use are close to authentic.
With Jamaican curry I go heavy on the scotch bonnet peppers.
I used to make my own as well and I still have all of the lose spices that I use for other things. I found the mixes that I currently use are close to authentic.
With Jamaican curry I go heavy on the scotch bonnet peppers.
I've grown Scotch Bonnet peppers, they are wonderful.
Depends on what you mean by "curry." Curry more or less just means sauce. It's an anglicized version of the Tamil word "kari" which means sauce. So asking if people like sauce is a little strange. 2/3 of the world has dishes that we call "curries."
I like Vindaloo, chicken kadai, tikka masala, butter chicken, and a lot of other Indian dishes.
I like Thai curries a lot, especially gang mus-sa-mun. I put in it coconut milk, roasted peanuts, potatoes, jaggery (palm sugar), cardamom, fish sauce, dried chili peppers, tamarind, bay leaves, galangal, star anise, and other stuff.
Location: Georgia, on the Florida line, right above Tallahassee
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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.
I make mine from scratch as I have found the sauces and pastes are too sweet for my liking.
I start with a paste made with ginger, garlic, tomato paste and spices then add that to a tomato and onion puree base. Once the remaining onions are browned off and the meat cooked I combine with the sauce and simmer checking for seasonings before serving.
I add other vegetables depending on what I have available.
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.
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Everything from garam masala to coriander and cumin to mustard seeds to amchoor powder and fresh curry leaves, you name it. I'm an Indian food geek! I buy spices online or at a local Indian grocery store.
2/3 of the world has dishes that we call "curries."
