File: カレーライス.swf-(9.13 MB, 1280x720, Japanese)
[_] のこ 01/16/18(Tue)22:49:26 No.3308796
anyone know of any good curry recipes? im looking at you, :v
Marked for deletion (old).
>> [_] :v 01/17/18(Wed)00:02:01 No.3308808
What kind of curry?
Indian
Thai
Japanese
>> [_] のこ 01/17/18(Wed)00:05:49 No.3308809
>>3308808
japanese curry is best curry, but indian is a close second! ありがとうございます!
>> [_] のこ 01/17/18(Wed)00:09:29 No.3308810
>>3308809
also, getting japanese ingredients would be easier, considering....
>> [_] :v 01/17/18(Wed)00:29:26 No.3308813
>>3308809
>>3308810
Like how in depth are you looking to go?
Grinding up yer own curry paste or like most people using a paste and adding to it?
>> [_] のこ 01/17/18(Wed)00:43:55 No.3308817
>>3308813
ive got several packages of golden curry, i was thinking more something homemade, if youve got
the time to write all that down
>> [_] :v 01/17/18(Wed)00:59:06 No.3308823
I don't have anything written down in my notebook for a purely "Japanese curry" I do know its
pretty common to use some combination of ketchup, worcestershire sauce and curry powder to make
"curry style" paste that makes up the flavor base for most curry rice.
I can look around for one but I wouldn't have tried it and won't have much in the way of
adjustment or feedback :/
>> [_] Anonymous 01/17/18(Wed)01:05:34 No.3308827
>>3308796
no,
I also think this flash is broken
>> [_] のこ 01/17/18(Wed)01:17:23 No.3308830
>>3308823
大丈夫ね! i can only tell a difference in taste and appearance, but i have no clue whats in them that
makes that difference.
what veggies do you put in yours? besides potatoes, carrots, and onions. curry is pretty basic, i
think, i just dont know how to give it a little more.... umph.
>>3308827
seems to be working for me, but, idk a damn thing
>> [_] :v 01/17/18(Wed)01:45:31 No.3308836
>>3308830
Well, people get pretty heated about what makes X curry X so I'll just take a pass on that one,
Yep, tatos, onion, carrot and maybe peas w/ beef.
The entire idea IMO is to make something thin enough to soak rice and make it stretch while
tasting good.
idk I'm sure there is some noble utilitarian story as to how curry came to be.
>> [_] のこ 01/17/18(Wed)02:30:57 No.3308845
>>3308836
牛肉,ね... thin and fatty beef strips? or more cubed? ive only ever cubed up chicken in mine.
didnt know it was such heated territory, but im not surprised.
how do you think celery would taste in it?
normal ol uruchimai will do for the rice, im sure.
>> [_] Anonymous 01/17/18(Wed)02:36:34 No.3308847
>>3308845
Chicken is superior to beef in curry
>> [_] Anonymous 01/17/18(Wed)09:29:38 No.3308888
>>3308845
I've always just used stew meat. But make sure to brown+boil the meat and have it be done before
you even start to caramelize the onions.
This current pot I made over the weekend I added a splash of soy sauce+mirin to the beef while
browning. Shit is tender.
But yeah add peas for that good color.
Protip: what japanese label as HOT on their curry isn't even close to indian or pakistani
curries' heat. Don't be afraid to buy hot.
>> [_] Anonymous 01/17/18(Wed)11:47:40 No.3308910
>>3308796
Found an Ethiopian peanut and chicken curry recipe online once. It turned out way better than
expected. It was similar to some sort of Thai peanut curry, but it used berbere instead of Thai
curry spices.
If your curry calls for berbere, and you can afford the spices to mix for it, then go for it.
Stuff's good.
>> [_] Anonymous 01/17/18(Wed)12:30:30 No.3308913
>>3308845
Curry rice, or Jap curry, is usually just made from the boxed curry roux blocks, and it get's the
job done. Finding a good spice mix to make from scratch would take an ungodly amount of trial and
error, simply because of the complexity of it. I usually just stick with the box, then stew
everything (I prefer beef, just about any cut will do, chuck is a good starting point.) Finely
chopped carrots and onions are a must, and I like to add grated apple to mine, as well as maybe a
rounded tablespoon of brown sugar. Jap curry is mild, so it's okay to go with milder flavors.
Kids even put honey in theirs when it's too spicy. Jap families seem to put one special
ingredient in the curry for depth of flavor, like garlic, cream, yogurt, ketchup, worcestershire,
or soy sauce. Whatever the case, stew it all down until very thick, which shouldn't be long with
curry roux blocks, because of the thickening agents.
Beyond that, just look up some guides on it, or head to >>>/ck/ and ask away. Some of the guys
ought to know.
>> [_] Anonymous 01/17/18(Wed)14:13:21 No.3308921
>>3308847
lamb in a darker curry is amazing. I have never tried golden or Japanese curry, only paki or
indian style.
>> [_] のこ 01/17/18(Wed)14:16:19 No.3308922
>>3308910
ethiopian curry?? what would that be served with? injera? sounds tasty tho, if you come across
the recipe again, please share!
>>3308888
>>3308913
非常に勉強.... i knew japanese curry was a lot more mild. i cant find a really spicy curry block
anywhere, but im okay with this. what all comes in a curry spice mix? i ended up using some angus
steak cut into cubes. wish i had made it more tender tho, it was a little tough. i should have
used peas, but i put celery in there instead. turned out pretty tasty and gave it a little crunch
(cooked them the least) but heres what i did
>covered beef cubes with corn starch, and browned in sesame oil.
definitely gotta try using a little soy and mirin, that sounds delicious.
>boiled cubed potatoes and carrots
i tend to cut these, and the onions for that matter, way too large. how small do people usually
make them? about a half inch at its longest side
>added onion to beef when beef was about half way done
is there a reason why i should have waited? turned out alright, i think. but now im wondering if
it could have been better
>added the water to beef and onions and mixed in boiled veggies and celery
>added curry blocks and let thicken
>served on standard uruchimai
apple would compliment that so well! i never would have thought of it though. im going to have to
experiment with those "special ingredients" i was thinking about using garlic too.. to be honest,
i didnt even think that curry variated between so many countries. it makes perfectly good sense,
but i had never thought about it i guess.
>> [_] のこ 01/17/18(Wed)14:17:51 No.3308924
>>3308921
>lamb
mmmmmmmmmmm..... how could i forget about lamb... the golden curry brand i use is a dark curry, i
wonder how that would go with it. also, i wonder where i can buy lamb
>> [_] Anonymous 01/17/18(Wed)16:19:20 No.3308966
Ijustuseprepackagedcurrycubessuchasgoldenorvermontcurry.Justbrownyourchunkedmeatinal
argepot,addwhatevervegetablesyouwant,potatoesneedthelongestcookingtimesoaddthosefirs
t,varycookingtimedependingonsizeofpotatochunks(nomorethan20mins).keepburneratamedlow
soyoudon'tletyourmeatgettootough.remember;noonelikesboiledmeat.carrots,peas,andonion
areacommonadditionsaswell,justusefrozenpeasandaddbeforeservingsotheydon'tgettoomushy
,carrotsyoucanjustchopupintobitesizepiecesandaddin5minsbeforeserving.onionsyoucaneit
hergothefrozenpearlonionrouteorchopeoneup.ifyouareafanofcaramelizedonionsandwantsome
moresweetnesssauteetheminaseparatepanwhiletherestiscookingaway.asforthecurrybaseifyo
uwantthesaucetobesweetertryaddinginoneortwoapplesthathavebeenfinelygrated;ifyoulikeg
arlicaddgarlic,ifyoulikeheattryaddingsomecumin.
I know some people who replace some of the liquid with coconut milk.
For tender meat you really have 2 options; low and slow or cook until they are just done and
serve immediately. if you have 2 hours to let the meat simmer away I recommend that but not
everyone has that kind of time.
you can really add anything you like to your curry (or stew for that matter; Japanese curry is
just a slightly spiced up stew frankly.)
>> [_] Anonymous 01/17/18(Wed)18:21:07 No.3308985
>>3308796
I would tell you how to make beef stroganoff, but i'm a boy so I dont know how
