How do I make a home-made curry? ?
I love thai food, but middle eastern style will be good too. any good recipes will be deeply appreciated too. I am not interested in a recipe from a book, I have all of that , I want an authentic ethnic recipe that you would cook for your family.
Thank you.
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3 comments a “How do I make a home-made curry? ?”
I found out how to make your own curry powder:
Curry Powder
3/4 cup coriander seeds
1 1/2 teaspoons ground cloves
3/4 cup mustard seeds
1 Tbsp crushed red pepper flakes
1/4 cup fennel seeds
1 1/2 teaspoons fresh ground black pepper
2 Tbsp celery seeds
15 coins dried ginger
2 Tbsp ground mace
3 cloves dried garlic
2 Tbsp ground turmeric
Position rack in lower third of the oven. Preheat to 300 deg.F Combine coriander, mustard, cumin, fennel, celery, mace, turmeric and cloves in 11 x 8 x 2 glass baking dish. Stir thoroughly. Bake in preheated oven for 30 minutes, stirring occasionally. Cool completely. Stir in the red peeper flakes, dried ginger and dried garlic. Working in small batches, grind mixture finely in a spice mill, coffee grinder, mini food processor, or blender (mixture ground in a blender will not have as fine a texture). Divide evenly among jars. Seal tightly. Keeps fresh for up to 6 months. Makes five 4-ounce jars. Makes a great gift
rambow,
if you had asked me how to boil water, i maybe
(i said maybe), could tell ya. sorry
Panang Tofu Curry
INGREDIENTS
•1 1/2 tablespoons olive oil
•1/2 cup finely chopped shallots
•2 tablespoons finely grated peeled ginger
•4 garlic cloves, finely chopped
•1/4 cup organic peanut butter
•2 teaspoons turmeric
•1 teaspoon ground cumin
•1 teaspoon hot chili paste (such as sambal oelek)*
•1 cup water
•1 13-1/2- to 14-ounce can organic light coconut milk
•3 kaffir lime leaves or 3 tablespoons fresh lime juice and
1 1/2 teaspoons finely grated lime peel
•1 tablespoon (firmly packed) golden brown sugar
•2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes
•1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
•1 large red bell pepper, cut into 3/4-inch pieces
PREPARATION
•Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.
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