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Pensey's is a great spice place, but beware of pre-made mixes as many have nightshades (peppers). This is why I usually work from scratch and just use black pepper to adjust for heat. I have been amazed at how hot just black pepper can make a dish! Tumeric and cumin are great additions. I think you need to just start playing in the kitchen to discover what you might like.
Here's my recipe for yellow curry. I too don't do well with nightshades...or garlic/onion.
1.5 tsp minced/ crushed fresh ginger
1 heaping tsp generic yellow curry powder (turmeric, cumin, and some other stuff)
2-3 tbsp Olive/coconut oil
1 can coconut milk
4 med carrots diced
5 oz fresh spinach
1 lb diced meat
salt and pepper to taste
In a 3 quart sauce pan
Add curry powder and fresh ginger
Sauté for around 30 seconds (extract favors into the oil)
Add coconut milk and carrots
Simmer 5 minutes
Simmer 3 minutes
Simmer 2 minutes
Add salt and pepper
I'm definitely not a curry expert at all. So, maybe my simple way will help.
Go to WFoods or any store that has bins and jars where you can smell products before you buy them. Smell the different curry powders and pick one that is pleasing to your nose. Since they're sold by weight, you can get a small amount with little investment.
Make your favorite stir fry. Gently sprinkle on about 1/4 tsp per serving of the curry powder over the top. Add whatever it is you use as milk/cream and stir until the color of the curry is uniform. Taste. Too bland? Add more curry powder. If not, then eat as is. If it's too earthy a taste, a sweetener will help.
Some things that go well with curry: most muscle meats, chicken. Most veggies. Garlic and onion.
I haven't tried curried fish or liver, but I'm going to try curried chicken livers tonight.
"Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine