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# I tried to make a curry dish...

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GMAT Club Legend
Affiliations: HHonors Diamond, BGS Honor Society
Joined: 05 Apr 2006
Posts: 5926

Kudos [?]: 2163 [0], given: 7

Schools: Chicago (Booth) - Class of 2009
GMAT 1: 730 Q45 V45
I tried to make a curry dish... [#permalink]

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27 Mar 2007, 17:37
God help me, I can cook Italian but I can't cook Indian.

Someone tell me how to make a decent curry dish.

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Senior Manager
Joined: 22 Nov 2005
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Re: I tried to make a curry dish... [#permalink]

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27 Mar 2007, 17:50
rhyme wrote:
God help me, I can cook Italian but I can't cook Indian.

Someone tell me how to make a decent curry dish.

hummmm give me call i can guide u.....

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VP
Joined: 29 Apr 2003
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27 Mar 2007, 18:15
Cook in Curry Sauce Recipe

5 tablespoons vegetable oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
3 fresh green chiles, seeds removed and thinly sliced
A handful curry leaves, ripped into small pieces
2 thumb-sized pieces ginger
3 onions, peeled and chopped
6 tomatoes, chopped
1 teaspoon turmeric
1 teaspoon chilli powder
1 or 2 wineglasses water (about 10 ounces)
14 fluid ounces (400 milliliter) can coconut milk
Salt
Fish version:
4 (8-ounce/225 gram) haddock fillets, skinned and pin-boned
1 knob (1 tablespoon) tamarind paste or 1 teaspoon tamarind syrup
A very large handful baby spinach, optional

Chicken version:
4 chicken breasts, sliced into 1/2-inch (1 centimeter) strips
A few cashew nuts, toasted and crushed

Vegetarian version:
1 3/4 pounds (800 grams) mixed vegetables, chopped (potatoes, zucchini, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans)

Heat the oil in a pan when hot add the mustard seeds. Wait for them to pop, then add the fenugreek, green chile, curry leaves, and ginger, stir and fry for a few minutes.
Using a food processor, chop the onion, add to pan, and continue to cook. When brown and soft, add the chili powder and turmeric.

Using the same food processor, blend the tomatoes and add to the pan. Cook for a couple of minutes, add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of thick heavy cream then season carefully with salt. Take this sauce as a base.

To make the fish curry, add the fish and tamarind to the sauce and simmer for about 6 minutes. Feel free to add some baby spinach at the end of the cooking time.

For the chicken version, stir-fry the chicken strips, and cashew nuts until lightly colored, then add the sauce and simmer for ten minutes.

For the vegetarian version simply add all the vegetables to the sauce at the beginning when you add the onions. Continue to cook as normal and simmer until tender.
Attachments

Curry%20Vege%20With%20Yellow%20Noddle.jpg [ 206.53 KiB | Viewed 1249 times ]

Last edited by sm176811 on 27 Mar 2007, 18:20, edited 1 time in total.

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27 Mar 2007, 18:18
Once you guys are done, give me a call. I will bring a bottle of 'sula' wine.

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SVP
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Posts: 1855

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Schools: The Duke MBA, Class of 2009

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27 Mar 2007, 18:25
you guys are killing me. that picture was like food porn...i'm at work....i should go home and eat!

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Manager
Joined: 07 Dec 2006
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27 Mar 2007, 19:34
The easiest curry dish is Japanese. You can buy the instant Japanese Curry in Asian section of supermarket. Buy "hot" version, as they are not really that spicy.

When making it, just stir fry onion, potato, carrot, and meat until they are cooked. Then add water and curry paste. Stir until the mixture is thick. Spice it up with more ground chilli powder or soya sauce if you like. Serve over white rice or nan.

Vola, you are done!

ghibi!

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SVP
Joined: 30 Mar 2006
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27 Mar 2007, 22:02
Good to see so many cooks here... I won't give any advice.. you know the old saying too many cooks spoil the broth or in this case the CURRY.

One thing is certain.... we won't have to buy food from outside for our Club Reunion...

BON APPETIT

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Senior Manager
Joined: 05 Oct 2005
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27 Mar 2007, 22:08

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Current Student
Joined: 29 Jan 2005
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27 Mar 2007, 22:11
sm176811 wrote:
Cook in Curry Sauce Recipe

5 tablespoons vegetable oil
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
3 fresh green chiles, seeds removed and thinly sliced
A handful curry leaves, ripped into small pieces
2 thumb-sized pieces ginger
3 onions, peeled and chopped
6 tomatoes, chopped
1 teaspoon turmeric
1 teaspoon chilli powder
1 or 2 wineglasses water (about 10 ounces)
14 fluid ounces (400 milliliter) can coconut milk
Salt
Fish version:
4 (8-ounce/225 gram) haddock fillets, skinned and pin-boned
1 knob (1 tablespoon) tamarind paste or 1 teaspoon tamarind syrup
A very large handful baby spinach, optional

Chicken version:
4 chicken breasts, sliced into 1/2-inch (1 centimeter) strips
A few cashew nuts, toasted and crushed

Vegetarian version:
1 3/4 pounds (800 grams) mixed vegetables, chopped (potatoes, zucchini, peppers, onions, sweet potatoes, spinach, chard, cauliflower, lentils, beans)

Heat the oil in a pan when hot add the mustard seeds. Wait for them to pop, then add the fenugreek, green chile, curry leaves, and ginger, stir and fry for a few minutes.
Using a food processor, chop the onion, add to pan, and continue to cook. When brown and soft, add the chili powder and turmeric.

Using the same food processor, blend the tomatoes and add to the pan. Cook for a couple of minutes, add 1 or 2 wineglasses of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of thick heavy cream then season carefully with salt. Take this sauce as a base.

To make the fish curry, add the fish and tamarind to the sauce and simmer for about 6 minutes. Feel free to add some baby spinach at the end of the cooking time.

For the chicken version, stir-fry the chicken strips, and cashew nuts until lightly colored, then add the sauce and simmer for ten minutes.

For the vegetarian version simply add all the vegetables to the sauce at the beginning when you add the onions. Continue to cook as normal and simmer until tender.

You forgot to add CORIANDER! What proud Indian wouldn't include Coriander in his Chili.

Rhyme, have you got an oven to bake the Naan?

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GMAT Club Legend
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Schools: Chicago (Booth) - Class of 2009
GMAT 1: 730 Q45 V45

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28 Mar 2007, 04:27
Quote:

You forgot to add CORIANDER! What proud Indian wouldn't include Coriander in his Chili.

Rhyme, have you got an oven to bake the Naan?

Of course... but hand making Naan would be a lot of work. At least I imagine it would be. I make my own pizza dough, and it takes a few hours.

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28 Mar 2007, 07:55
Now I'm hungry!

For you Chicagoans, how does Gaylords (Indian) or Giordanos sound for lunch?

Kudos [?]: 12 [0], given: 0

GMAT Club Legend
Affiliations: HHonors Diamond, BGS Honor Society
Joined: 05 Apr 2006
Posts: 5926

Kudos [?]: 2163 [0], given: 7

Schools: Chicago (Booth) - Class of 2009
GMAT 1: 730 Q45 V45

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28 Mar 2007, 07:58
agsfaltex wrote:
Now I'm hungry!

For you Chicagoans, how does Gaylords (Indian) or Giordanos sound for lunch?

If I was downtown right now... sure..

I'll do gaylords for dinner tonight if you want

Kudos [?]: 2163 [0], given: 7

Senior Manager
Joined: 05 Mar 2006
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28 Mar 2007, 08:58
rhyme wrote:
agsfaltex wrote:
Now I'm hungry!

For you Chicagoans, how does Gaylords (Indian) or Giordanos sound for lunch?

If I was downtown right now... sure..

I'll do gaylords for dinner tonight if you want

I would absolutely love to as well, but I'm in NJ. They're just a couple of my fav places when I visit. There is not one good deep dish pizza place in NY/NJ. However, I can't complain about the Indian food out here, fantastic!

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28 Mar 2007, 08:58
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# I tried to make a curry dish...

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