Curry Crazed

Ever since I've discovered how easy it is to make paneer cheese and spice blends at home, I've been trying to learn as many curry recipes as possible.

(homemade paneer)

I used this recipe from Indian Simmer how to make paneer cheese. Suuuuper simple.

(Bin Bhuna Hua Garam Masala)

Recipe from The Cooks Collection. I used it to make the mutter paneer in the link.




Other favorite recipes, in order of favoriteness:


1. Rice & Spice's Sri Lankan Curry. It's spicy like I need my curry to be, and goes well with any ingredients. I also added lime leaves, to give it a citrusy unctuousness. I made this with eggplant & tofu instead of crab, since I don't trust crab in Colorado :/

2. Dana Treat's Thai red curry paste. Again, happily spicy, just what I want when I want curry.

3. Show Me the Curry's Roti recipe. Because every curry needs a delicious flatbread to soak it up. And these two ladies are just too cute.

Japanese curry goodness

This is one of those comfort foods that feels like a comfort food even if you didn't grow up with it. At least for me :)

Usually, you use prepared Japanese curry mix to make this, but I don't think it's necessary.

If you like your curries spicy add a bit of cayenne, but traditionally Japanese curry is pretty mild.



JAPANESE CURRY:

Curry mix:
-2 Tbs. mild curry powder
-.5 tsp. black pepper
-1 tsp. salt
-1/8 tsp. each: allspice, cloves, chili powder
-1/8 tsp. cayenne pepper (if you like it spicy)

Ingredients:
-1/2 head cauliflower, cut into florets and stems into 1 inch pieces
-2 carrots, cut obliquely (this means cut the bottom at a 30 degree angle, then turn 90 degrees and cut at the same angle. It's a good technique for getting the most possible surface area on a veggie: www.youtube.com/watch?v=s6B7tC1TcLI)
-8 oz. button mushrooms, halved
-1 onion, finely chopped
-1 inch chunk peeled ginger, minced
-3 cloves garlic, minced
-1 tsp. cumin
-1 c. red wine
-3.5 c. water
-1 packet chicken bouillon
-1/4 c. corn starch, mixed with water

Directions:
Heat 2 Tbs. oil in a large pot over high heat, and when hot stir fry the veggies until soft, but not cooked through. Remove and set aside.

Heat 1 Tbs oil in the same pot over med-high heat, and add ginger, garlic, and cumin, and fry one minute, stirring. Add onion, and fry until translucent. Add wine, bouillon, and water, and cook with lid off for 7 minutes over high heat, reducing. Add veggies, and continue cooking for 5 minutes. Add spice mix and corn starch water mix, and stir. Cook for another 5 minutes, or until the sauce is thick.

Serve hot with hot sticky rice.