June 11, 20196 yr I use the pastes but want the next level. Anybody here does that? What do you recommend for the curry (powder? paste?) and veggies. Shit. Just remembered that I forgot to put in the lemon grass.
June 11, 20196 yr I don't mess with the stuff, but I remember Alton Brown saying on Good Eats that he never uses anything that says "curry" on the tin when making a curry dish. This is how he made his: https://www.foodnetwork.com/recipes/alton-brown/curry-powder-blend-recipe-1942061
June 11, 20196 yr Curry powder is easy from basic ingredients. A true Indian curry dish tends to have a bazillion ingredients and in all instances, whatever is described as "easy" isn't. About as far as I've gotten is making a mean vindaloo, but that's really more of a Portugese/Indian hybrid (although delicious). Also, use fresh ginger. Lots of it. My meager Indian/Persian attempts have gotten much better because of it.
June 15, 20196 yr My mom (and most other Indian women I knew growing up) made her own, but also used a couple of store-bought brands that you can commonly find at Indian grocery stores https://eastern.in/product-category/masala-blends/page/4/ Specifically the chicken and meat masala powders
June 16, 20196 yr I use the pastes but want the next level. Anybody here does that? What do you recommend for the curry (powder? paste?) and veggies. Shit. Just remembered that I forgot to put in the lemon grass. we follow this recipe and it kicks ass...
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