I have a list of improvements to make to the recipe but it worked well enough for a starter recipe. Served with some curried cauliflower and rice.

I have a list of improvements to make to the recipe but it worked well enough for a starter recipe. Served with some curried cauliflower and rice.

Looks great! Once you’re done refining, I’d love to see the recipe

I’ve been looking for a recipe for while but I wanted to find one someone had actually tried. Well, someone tried this one and they recommended doubling the spices. They also recommended blending more of the base but I’m going to take its shoe with that and solve a different way.

The base recipe

I did double the spices. I made my own garam masala fresh. The level of garam masala was fine once I doubled it. I grind my own coriander. I used used Indian coriander from the Super G and you can tell the difference between it and American coriander because the seeds are much larger and it smells like fruit loops when you open the package. I didn’t really get much even after doubling that, but I am fine with the level that’s there. I would probably go with almost quadruple the cumin though.

The diced tomatoes aren’t doing it. They don’t make the texture right? And they’re just a general waste of space and not contributing much in the way of flavor. I would substitute it with two tablespoons of tomato paste.

The recipe calls for five cups of water. That’s way too much. I’d probably cut that in half.

The jalapeno wasn’t adding enough heat. I’d probably add a pinch of red pepper flakes.

Otherwise, I’m going to follow the recipe and see if any other adjustments are needed.

As for the curried cauliflower, I just took my home blend of cray powder and added way too much to ahead of cauliflower florets and some extra virgin olive oil and salt and mixed it all up. Then I baked it at 400 for about 25 minutes.

I went with standard basmati rice.

it smells like fruit loops when you open the package.

Hahaha, I love it.

Btw, FP-- do you have a base, Indian-style curry mix that you like to start dishes with?

And… a side-note, asshole opinion fired in to the void:

White rice (including basmati) is essentially junk food. Not just because the nutrient and fibre-rich hull has already been stripped away before you taste, but because that particular cereal crop is naturally infused with arsenic as part of its growing process.

So for chronic rice eaters, it’s a great way to: 1) rocket your way to D2 disease, 2) regularly spike your glycemic index, and 3) mildly poison yourself, ala… yup…

https://www.google.com/search?q=Monsieur+Noirtier+de+Villefort&udm=2
Monsieur Noirtier de Villefort

it smells like fruit loops when you open the package.

Hahaha, I love it.

Btw, FP-- do you have a base, Indian-style curry mix that you like to start dishes with?

And… a side-note, asshole opinion fired in to the void:

White rice (including basmati) is essentially junk food. Not just because the nutrient and fibre-rich hull has already been stripped away before you taste, but because that particular cereal crop is naturally infused with arsenic as part of its growing process.

So for chronic rice eaters, it’s a great way to: 1) rocket your way to D2 disease, 2) regularly spike your glycemic index, and 3) mildly poison yourself, ala… yup…

https://www.google.com/search?q=Monsieur+Noirtier+de+Villefort&udm=2
Monsieur Noirtier de Villefort

You must be fun at buffets.

When Asia and India start getting as round as Americans I’ll reconsider the evidence of toxic rice.

Each curry dish is a different blend of spices but if I am just going to make something curry flavored I have this recipe I sprinkle on things.

Curry Powder
Servings: 1 cup.
2 tbsp cardamom pods
6 tbsp cumin seeds.
8 tbsp coriander seeds.
1 tsp fenugreek seeds.
1 tsp peppercorns.
3 tbsp ground turmeric.
1 tbsp whole cloves.
1 tbsp ground cayenne.

• place all but the last three items in a skillet already heated to medium-high heat.
• shake and stir them until the cumin seeds start popping or smoking and shake some more to keep the smoke to a minimum (about 3-5 minutes total).
• let cool completely (this will happen faster if removed from the skillet to a baking sheet.
• remove and discard the husks from the cardamom pods
  ! you can open them up by putting them in a mortar and pestle beating them up a little.
• in a small bowl combine all the items and mix well.
• working in batches with a spice grinder process until you have a fine powder.
  ! if you don’t have a great spice grinder then I recommend sifting the powder through a mess strainer before storing.
• store in an air tight container

Enchanté!

I’ve known ‘FP’ for some time now, but I don’t believed we’ve had the pleasure, mssr.

Talk spicy-red-hot to me.