FPerron Posted December 9, 2011 Share Posted December 9, 2011 I taught myself to make Vindaloo from scratch. Not too hard but a million ingredients. I used pork, and the hardest part of the job was cutting up the meat. Link to comment Share on other sites More sharing options...
BDII Posted December 9, 2011 Author Share Posted December 9, 2011 my neighbor has an Indian cookbook he offered to lend me. The wife hates it when I make the house smell like curry Need forum help? Private Message legGTLT Link to comment Share on other sites More sharing options...
FPerron Posted December 9, 2011 Share Posted December 9, 2011 If the wife doesn't like the smell of spices, try this. I start almost every dish by throwing some dried hot chilli peppers into a pan with some oil. After a few minutes, the peppers begin emitting pepper gas (yes, the stuff the police use on Occupy America demonstrators). A whif or two of that, and your wife won't be able to smell anything. Link to comment Share on other sites More sharing options...
BDII Posted December 10, 2011 Author Share Posted December 10, 2011 pepper spraying the wife. Not really on the list of things I'd like to do my wife. Need forum help? Private Message legGTLT Link to comment Share on other sites More sharing options...
twisted Posted December 13, 2011 Share Posted December 13, 2011 Being Indian i'll chime in for beginners looking to get into Indian (sub-continent) cooking. I'll discuss 2 types of things, kabab's and curries and the simplest way to get great results using pre-made spice blends. When it comes to grill and kabob preparations, no country can compete with India/sub-continent, except maybe Turkey. Look up tundey kabob on youtube. Go to your local indian grocery store: (try http://www.localfiles.com to locate one) Look for the spices section where they have pre-boxed mixes. Look for these brands: Shan or MDH or Kitchen King. This brand (Shan) is Pakistani but their directions are simple for beginners and virtually fool proof. Their kabob varieties are just too many and all turn out amazing. Once you try their grill preparations, you wont go back to plain old grilled meats (except maybe a good steak). - Shan Tikka Seekh Kabab masala (dry marinade) is my absolute favorite as it works on multiple cuts and types of meat from chicken to ground beef, lesser cuts of beef,mutton,lamb. Recipe is simple choose your meat, add garlic/ginger paste, lemon juice follow instructions on back and grill (invest in metal skewers) -Shan chicken tikka masala - same thing add spice rub to chicken (quarter leg pieces or thigh pieces with skin and bone), garlic/ginger paste, lemon juice (dont really need the raw papaya)....grill (skin side down) - Always a hit at every grill out I have hosted. -Shan Keema Masala + ground beef + onions + green peppers + chillies = best ground beef ever (feel free to substitute ground lamb or ground chicken/turkey) -My absolute favorite - Shan Tikka Sheekh masala and ground turkey, medium onion, green and red chillies, ginger garlic paste, lemon juice and a bit of olive oil, knead and then make the most amazing lean turkey burgers ever. I even use these as breakfast turkey sausage. Shan has many other kabab mixes, curry mixes, biryani mixes, fish fry mixes. There are other brands too like MDH, Kitchen king etc so feel free to try those. The trick is that once a novice gets good results with these pre-mixed dry blends, then their interest remains and they can try making their own spice blends as they get experienced. Curry preparations: Use the various pre-made wet spice blends from this brand called PARAMPARA. These are simple to use pastes and the results are almost restaurant good. They remove the guess work out of the spices to be used. Just follow directions on the back and enjoy. Once you get comfortable with these then you can visit sites and check out videos on you tube from Vah chef etc and make your own spice blends. Link to comment Share on other sites More sharing options...
aerophool Posted January 1, 2014 Share Posted January 1, 2014 I used to get a chicken tikki masala sandwich in the UK from this lunch counter person when I lived there that was the bomb. I would love to have her recipe. Indian food is the best and spicy food is healthy for you. Current Mileage as of 19-June-15: 15012 Purchase Date: 30-June-12 Visit my profile page (visitor message section) for a brief mod. list. Link to comment Share on other sites More sharing options...
Ourection Posted February 21, 2017 Share Posted February 21, 2017 I used to eat chicken curry while back then during university life when i got a friend from India. Then whenever i feel want to taste the curry thing and go to the indian restaurant, it is not the same as my friend's mom cook, maybe the secret ingredient? Link to comment Share on other sites More sharing options...
dark_rex Posted November 17, 2018 Share Posted November 17, 2018 There was a great podcast this week from TasteDaily that talked about american/western curries, and how they're a bit of an amalgamation of various regional/traditional curries. What was cool is it wasn't all douchbaggedy about either, and spoke to each's benefits. Love a nice spicy curry in the fall. Would love to try this one. They talk about what kinds of fish work in the corresponding video (second link), which I thought was OT to the OP. Sounds like mild white fish filets like Cod, Haddock, Hake, Flounder, Halibut is the right style. This one was all fresh stuff (but for dried curry), which I thought was nice. https://cooking.nytimes.com/recipes/1018573-broiled-fish-with-lemon-curry-butter https://www.nytimes.com/video/dining/100000004920484/lemon-curry-fish.html Link to comment Share on other sites More sharing options...
BDII Posted November 17, 2018 Author Share Posted November 17, 2018 Timely bump. Made butter chicken for dinner. Forgot to put the naan in Need forum help? Private Message legGTLT Link to comment Share on other sites More sharing options...
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