it's curry rice season

[trigross]

probably gonna make a batch of this biweekly (alternating proteins, playing with ingredients) until may '18

gonna perfect my roux recipe, maybe try all of the roux different premade roux blocks just for fun

[Frank]

give some recipes trigross

[Edgar Renteria]

just make your own roux jfc

[i am rich]

fax me some

[President-Elect Erik Gloom]

i have never heard of premade roux

[President-Elect Erik Gloom]

kind of seems like buying preboiled water

[trigross]

i do make my own dang roux, but the boxed shit holds a special place in my heart

simple recipe:

the curry:
oil
1-2 lbs beef/chicken (i like short ribs/chicken thighs)
2 potatoes (yukon or russet) peeled and chopped into large chunks
2 carrots peeled and chopped into large chunks
2 onions thinly sliced (or wedges if u prefer)
1 tbs freshly grated ginger
3 cloves finely minced garlic
4 c water or low/no sod. broth
1 small apple peeled cored and finely grated (i like fuji but any sweet apple will work tbh)
1 tbs garam masala
2 tsp kosher salt
1/2 c frozen peas

1. carmelize onions in oil (~25-30 minutes)
2. brown chicken with garlic and ginger (if using beef brown beef whole first and remove, cutting and adding in step 3)
3. add carrots, water/broth, boil, skim fat/gunk
4. add potatoes, salt, garam masala and apple simmer for ~30 minutes
5. mix roux with some cups of broth until smooth and remix with pot
6. add peas, eat with rice

for the roux
4 tbs butter
1/4 c flour
1-2 tbs garam masala
1 tsp cayenne
1 tbs ketchup
1 tbs worchestershire (japanese if you can get it)

1. melt butter
2. add flour and garam masala, mix until smooth
3. add cayenne, ketchup and worschestershire and cook until dry/crumbly
4. remove from heat, use in step 5 of curry recipe

you can add and remove a lot of shit - sometimes i like tomatoes in mine, my partner likes mushrooms with the beef curry, i like sweet potatoes occasionally, sometimes i use a lot more or less garam masala or cayenne, sometimes i use straight up curry powder instead, ocassionally i make the curry thicker or thinner, i've added shrimp at the end, etc etc. just a nice hearty recipe to play with

[Edgar Renteria]

Damn you and bingo should write a cookbook together

[trigross]

premade roux box

[mercenaries of slime]

nothing better than red lentil curry with sweet potato and spinach

can eat that all winter

[trigross]

hell yeah this thread is open to all curries not just curries of the japanese variety

[trigross]

edgar arent u a chef? hit me with a sicc recipe

[President-Elect Erik Gloom]

3tbsp of garam masala is INSANE

[trigross]

i'm a madman tbh

[Edgar Renteria]

I'm just fucking with you, that recipe looks fine. If I were using chicken which I almost always do beca use I don't really eat beef unless I'm doing steak and can afford to go to a real butcher shop, I would brine my thighs for three hours then sear in cast iron skin side down and finish in the oven at 425-450 for an hour, remove, deglaze, add a little butter and male my roux with that, then use veggie stock instead of store bought chicken or beer stock which is really salty and doesn't have a whole lot of flavor. I'd also add a shiit load of parsley or maybe sage, herbs are really the only thing youre missing from the recipe you posted. Both from a taste and visual perspective you need some sort of herb to garnish with imo.

[Edgar Renteria]

3tbsp of garam masala is INSANE

I assume he meant tsp here

[Edgar Renteria]

And Sautee your mirepoix and shrooms in your deglazed pan with all of the fat before doing the roux and adding stock, no need to do everything in another separate pan my friend, when u add stock to your roux and veg you'll still get the same end result with the added benefit of soaking your veg in all that fatty goodness beforehand

[quinine]

premade roux box

this is not roux, dude

[quinine]

see right there on the box? it sez 'sauce'

[trigross]

oh damn i like all of those suggestions, edgar, thanks!

i actually usually go for about 2 tbsp there, not 3

you can def do 3 if you're using (japanese) curry powder or not very good garam

but if you make homemade garam masala or buy the goods shit yeah, 1 or 2 tbsp in the roux

[messier object]

[DRAGONS 666]

ya about to say nothing better getting really sweaty x2 with super spicy summer curry

[DRAGONS 666]

where is my coco curry crew

[trigross]

love to sweat it out with some hotsui food in the summer but I'm from a place that's cold 80% of the yr