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Dawn Marie

Curry - I'm doing something wrong

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I think I'm doing something wrong! :huh: I bought some curry powder this weekend hoping to try something new, that I've really enjoyed in the past out in restaurants. I really like the taste of curry. I stir fried some beef and veggies tonight and used the curry powder in it. It was the most BLAND dish I've had since starting the Whole30!!! What am I doing wrong...how do I make it right? :)

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How about curry paste? Green, red or yellow. There are various ways to make it, but I like to heat oil - onion/garlic/ginger - fry paste until fragrant - brown protein - some veggies - coconut milk. Done.

Here is a recipe that doesn't need paste. It tastes damn good and outlines basic steps/components. Adjust cooking time to the protein source and method of cooking.

http://www.wholelifeeating.com/2012/05/slow-cooker-chicken-curry-and-cauliflower/

Report on your curry progress later :D

I use curry powder for roasting veggies and soups as well. Works great.

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Basically, curry powder is just part of what you need to make something taste good. It is very common when I am making something spicy to include curry powder, ginger, chili powder, salt, and garlic. Even when I make yellow Jamaican curry mayonnaise, I include both curry powder and salt (with the egg, apple cider vinegar, and light olive oil).

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First things first..... Curry just means to flavor

There are as many Indian curries as there are grains of rice.... That yellow powder in a jar is NOT curry.... That's 90% turmeric and has at best, crappy flavor

A good starter base curry powder is: fenugreek,coriander,nigela sativa, brown mustard, in equal parts plus 1/2 each mullato pepper,hot red pepper, green cardamom, black cardamom...... Toast slowly in cast iron pan and bring in blender or old coffee grinder ( don't use the one you use for coffee... The aroma never comes out)

Use this to coat meats/ chicken....add lots of oil salt garlic lemon,lime.......

Thai curry's are usually pastes most common being green and red....

Ginger or galangal are most common mixed with lemongrass, hot green chili, cilantro for green curry....equal,amount of each Ina food processor are a great way to start..... You still will want to add garlic,onion,salt,broth to your green curry for flavor. add to your coconut milk

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One thing you want to make sure of is that you don't add the curry powder at the last minute! You need to cook it. If you are, for example, sauteeing onions, add the curry powder and other seasonings (some other members had great suggestions, but curry powder alone definitely won't make it flavorful enough. Don't forget salt and pepper, too) while you are doing that, then add in your other ingredients. This is one of my favorite compliant curry recipes, and the spice recipe is a great, to use or work off of for something slightly different: http://www.marksdailyapple.com/primal-chicken-tikka-masala/#axzz2O1GzlUvJ

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Just google a proper curry recipe - adding a few different spices isn't much harder than adding curry powder/paste! But yes, curry powder on its own is a bit blah.

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Start with fat, curry powder, and lots of onions, plus other spices you're using. Let them cook together for several minutes before you add more ingredients.

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And if you're after an indian style curry, don't forget things like ground cumin, coriander and garam masala. Also, the freshness of the spices (and probably your curry powder) can have a huge impact on the taste. I find cumin especially gets blander the longer it's been open.

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