Curry!

[yuriyuri]

Needing a recipe for curry.... something legal for me. OWL, just ending the nut rung.

Id love to use pammie's idea of using unsweetned flax pancakes as nan, and another idea i saw here, to use bean sprouts, chop it all up and use it as rice for curry.

also i had a look at the chicken boullion (and beef) and the ingredients contained soy... soy sauce too. im assuming i cant use these untill i get to the legumes rung right?

any ideas and info will be greatly appreciated!

[pammie]

ok, Yuri, I don't realy have a recipe...as I just kind of go by a handful of this and a sprinkle of that...but I can tell you basically what I do.

I chop up some onion really small..and sautee it with alot of butter...once the onion is soft and transparent, I add in my curry mix, my mix is a couple tablespoons soy flour, 3 tablespoon curry powder, 2Tblespoon tumeric, 1tblspoon graham masala, some cayenne pepper, some salt, some cardoman and nutmeg, ( I mix all of these together with the soy flour) and than mix with the butter and onions, to make a roux....and from there just make curry like normal

[yuriyuri]

awesome pammie, thanks bunches!

also (im really brain dead at the moment) is soy flour allowed before the legumes rung? and how do we say that in japanese? tounyuu powda? lmao......

thanks

[pammie]

haha tounyu powder is going to get you powdered soy milk (if there is such a thing!)

hmm, technically nope soy flour is not allowed...in reality, i use it sparingly from time to time...

I get my soy flour through tengu foods in English, because you can get a whole bag there like you would flour..however, if you are only going to use a small bit I think you can just get un sweetned kinako from the supermarket, it is bascally the same thing.

kinako is the brownish powder used on japanese treats...

[scott123]

I don't know what kind of curries you've eaten in the past but if they were from an Indian restaurant, you might want to try adding ginger and garlic to your recipe. Ginger and garlic are pretty standard fare. Curry powder, on the other hand, is kind a western thing, at least when used in large amounts. Not to say it isn't delicious, but if you're striving to match a specific restaurant taste, I'd go easy on it.

[NulloModo]

Wow, Pammie, that is a ton of Turmeric you use. I've never thought about adding that much,I should try sometime. I've always thought of it as a coloring instead of a flavoring agent.

Many asian grocery stores also sell 'curry pastes' which contain the spice mixtures ground up and ready to go. They aren't quite as good as grinding your own fresh, but they can be pretty tasty.

[pammie]

hmm, well like I said those were just guesses at the amounts because I don't really have a written recipe...but I do use a lot of tumeric

and this is not an indian curry it is a japanese curry which is more sweet...in fact I would put in a tablespoon of honey if I were not on atkins

[yuriyuri]

pammie, i didnt know kinako was soy flour! thanks a lot.... i could be a good girl and wait untill the legume rung to add it..... hmmmm.... hehe

[NulloModo]

Oh, gotcha pammie, I get it now.

I actually like Thai Green curries too, although I'm not exactly sure what type of veggie a coconut is, and therefore when the milk would be allowed...

I've been considering it a nut so far, but I may be wrong.