Hello & Welcome to our community. Is this your first visit? Register
  • News & Announcements
      The Yura K2 patch maintenance has ended. Check out the patch thread for more information and discussion.
Bookmark Thread
Page 1 of 11 123 ... LastLast
Results 1 to 10 of 103
  1. #1
    Moderator Leyana's Avatar
    Join Date
    Apr 2014
    Posts
    37,721
    Rep
    689
    Mentioned
    4523 Post(s)

    Himeuta Navy Curry Friday

    A place to talk about curry and share your favourite recipes. I figured some of you are already curry addicts and those who aren't can use this thread for help in becoming curry addicts.

    Let me start:

    Pumpkin Curry
    [+] Spoiler
    1kg Chicken thigh fillets cut into cubes
    500g Butternut pumpkin
    25g Butter
    1tbs Oil
    2 Onions
    4 cloves Garlic
    1tsp Garam Marsala
    1/2tsp Cinnamon
    1 Bay Leaf
    2tbs Hot paprika
    1 1/2tbs Curry powder
    1tsp Chicken stock powder
    250ml Cream


    1. Crush and roughly chop the garlic.
    2. Preheat oven to 180C
    3. Cut the pumpkin into large chunks and then toss with oil, some salt, 1tbs paprika and the garlic. Spread the pumpkin in a tray and roast for about 40mins until the pumpkin is soft.
    4. When the pumpkin is done, take it out and remove the garlic then mash the pumpkin like you're making mashed potato
    5. Blend the onions into a paste. Mix in the garam marsala, the rest of the paprika, chicken stock, curry powder, garlic and cinnamon.
    6. Melt the butter and add 1tbs of oil then fry the onion paste for about 3 mins.
    7. Add the pumpkin mash to the pot and mix it well
    8. Add the chicken to the pot and coat it in the mix, cooking while stirring it for another 15 mins
    9. Pour in the cream, put in the bay leaf and turn the heat to low. Let the curry simmer uncovered for another 30 mins until the chicken is cooked.
    10. Serve over rice with a fried egg.



    More recipes:
    Curry Beef Udon - by @AdmGreyKaiser
    Tonkatsu Curry
    Chicken Tikka Masala - by @Jifaru
    Japanese Chicken Curry
    English Chicken Curry
    Beef Rendang
    Goat Curry
    Curry Oyakodon
    Keema Matar
    Curried Scallops
    Curry Pizza
    Curry OmuRice
    Ayam Masak Merah
    Moroccan Lamb Curry
    Seafood Bisque Curry
    Curry Puffs
    Chiken Dopiaza - by @Ryuuhou Kagiyama
    Curry Chicken Terrine
    Curry Mee
    Pork Mince Curry
    Thai Red Duck Curry
    Thai Red Chicken Curry
    Soy Curry - by @Giomic



    JMSDF Curry Series:
    Hibiki Curry - by @TwoHeavens
    Akebono Curry
    Shimakaze Curry
    Kongou Curry



    Curry Tips:
    Curry powder
    Thickening curry


    Last edited by Leyana; 08-19-2016 at 12:13 AM.

  2. #2
    Vice-Admiral oriscus's Avatar
    Join Date
    Apr 2014
    IGN
    oriscus
    Server
    Iwagawa
    Posts
    3,883
    Rep
    24
    Mentioned
    821 Post(s)
    Hmmm... I do love me some curry.

    I started out Japanese curry then moved to Thai curry, which is still one of my favorites. That said, it's nothing fancy.

    It's something on the order of 50mg of either massaman or panang curry paste, 250mg of coconut milk, and then stuff. Usually apple and carrot and some kind of meat. Various root veggies, green beans, peas, hard boiled egg, can be thrown in when I feel like getting fancy.

    Heat up the curry paste in the coconut milk.
    While that's going on steam the veggies and fruit.
    After the curry mixture is hot, throw in the meat and cook it until done.
    Then throw the steamed goodies and other stuffs in.
    Serve on brown basmati rice, because other rice is inferior (strong opinions I have on rice)
    Maybe eat with hash browns or oven fried potatoes.

    And yes, that is horribly, horribly vague. My mother taught me go with my gut cooking. It works super awesome.

    That said, that squash curry looks pretty dern tasty.



  3. #3
    Moderator Leyana's Avatar
    Join Date
    Apr 2014
    Posts
    37,721
    Rep
    689
    Mentioned
    4523 Post(s)
    It's quite fun to make your own curry paste. Just have to know what base you want to start from and mix and match your own spices.

    Japanese - butter + flour
    Indian - blended onion, ginger, garlic
    Thai - blended lemongrass, coconut milk, chilli

    Those are the ones I know.



  4. #4
    Captain AdmGreyKaiser's Avatar
    Join Date
    Apr 2014
    Posts
    908
    Rep
    5
    Mentioned
    1 Post(s)
    Well...as a single college aged male living by himself, this is rather rough and lazy cooking. I apologize for the lack of precise times or measurements, but unlike baking, I can usually get away with half decent results by eyeballing it while cooking. Well...at least it's probably more edible than Hiei's curry...

    Beef Udon with curry sauce.
    [+] Spoiler

    Ingedients
    Udon
    Cubed beef
    Onions
    Flour
    Butter
    Curry powder
    Garlic salt
    Onion powder
    Cayenne pepper
    Your choice in vegetables (I go with carrots, potatoes and string beans)
    Your choice in marinade/spices for the beef (I go with curry powder, soysauce, sugar and salt)

    Steps
    1) Prepare cubes of beef or beef brisket (packaged as stewing beef at the market I frequent), and marinade it with some soy sauce, curry powder, a pinch of salt and a pinch of sugar.
    2) Boil a pot of water, and cook the udon in it until slightly softened. I usually have it rather al dente, or chewy undercooked at this point. Remove udon from water and set aside.
    3) Quickly boil carrots, potato and green beans, or whatever vegetables you decide to add to the curry.
    4) In a pot, melt butter and stir in flour in 3-4 parts to make a roux, then stir in curry powder to make curry roux. When the roux looks smooth and even, add enough water to make a thick curry soup/sauce. Add onion powder, garlic salt and cayenne pepper to taste.
    5) In a frying pan, fry sliced onions until browned, then add prepared beef, and cook until browned.
    6) Add prepared vegetables, and boiled udon into the pan, and cook in a little bit of butter.
    7) Add the prepared curry soup/sauce into the pan, and cook until the moisture is mostly reduced, thickening the sauce.
    8) Mix sauce in udon thoroughly and serve.



  5. #5
    Admiral Soryuu's Avatar
    Join Date
    Apr 2014
    Posts
    4,708
    Rep
    50
    Mentioned
    145 Post(s)
    I hate you so much for making this thread, I've been craving curry for months and months and no satisfaction. Indian or Japanese pleases, even green curry would be fantastic.


    Quote Originally Posted by Soryuutown
    Episode synopsis: Soryuu steals a football from a group of small children, raves about conceptions of property and the Ego in an attempt to lull them into a state of constant egoism.

  6. #6
    Moderator Leyana's Avatar
    Join Date
    Apr 2014
    Posts
    37,721
    Rep
    689
    Mentioned
    4523 Post(s)
    I love you too @Soryuu.

    Has anyone noticed that curry is one of the few foods that taste more delicious if you let it sit in the fridge for a few days after cooking?



  7. #7
    Captain AdmGreyKaiser's Avatar
    Join Date
    Apr 2014
    Posts
    908
    Rep
    5
    Mentioned
    1 Post(s)
    Quote Originally Posted by Leyana View Post
    Has anyone noticed that curry is one of the few foods that taste more delicious if you let it sit in the fridge for a few days after cooking?
    Yeap This ^

    It thickens quite nicely in the fridge.



  8. #8
    Moderator Leyana's Avatar
    Join Date
    Apr 2014
    Posts
    37,721
    Rep
    689
    Mentioned
    4523 Post(s)
    Today's curry recipe is: Tonkatsu curry.

    This is just basically tonkatsu with curry sauce.

    Making the tonkatsu:
    [+] Spoiler

    3pc Pork loin schnitzel cut
    1.5 cup Panko (you can use normal breadcrubs but panko are lighter and will result in a crispier tonkatsu)
    2 Eggs
    1.5 cup flour
    Salt
    Pepper
    1. Season the pork with salt and pepper
    2. Heat a heavy based frying pan on medium filled with about 1cm of oil
    3. Coat the pork with flour and then shake off the excess
    4. Dip the pork in the egg making sure it's well coated
    5. Coat the pork with the panko
    6. Check that the oil is hot enough by putting a few flakes of panko into the oil. The oil should bubble vigorously.
    7. Put the pork into the frying pan, cooking until the panko turns golden brown.
    8. Once one side is cooked, flip the pork and cook the other side. This takes about 3-5 mins a side.


    Note: It doesn't matter if you see a hint of pink in the centre of the pork. It will go away when you let the meat rest a while.


    Making the curry:
    [+] Spoiler

    2tsp Daishi stock powder
    50g Butter
    2tbs Flour
    2tbs Curry powder
    1.5 cups milk/cream (depends on how thick/rich you want the sauce)
    1 potato
    1 carrot
    1 tomato
    1 onion
    1. Dice the onion and tomato into small chunks. Then cut the potato and carrot into cubes about 1.5 cm big.
    2. Melt the butter in a pot and when it starts to bubble add in the flour, curry powder and daishi stock powder.
    3. Toss in the onion and tomato and cook till soft. Takes about 5 mins.
    4. Put in the potato and carrot and stir to coat.
    5. Pour in the milk/cream.
    6. Reduce heat to low and simmer until the potatoes and carrots are soft.
    7. Serve the sauce on top of your tonkatsu.


    Note: For the lactose intolerant, you can swap milk/cream for chicken stock or more daishi stock.



  9. #9
    Kaigun Chusa (海軍中佐) KusoTeitoku's Avatar
    Join Date
    Apr 2014
    Posts
    232
    Rep
    1
    Mentioned
    0 Post(s)
    I'm a dope who relies on the Glico prepacked curry congeal boxes.


    [SIGPIC][/SIGPIC]
    DON'T TAKE FUNDING FROM OUR NAVAL BASE! YOU WILL REGRET THIS!

  10. #10
    Rear-Admiral Saki's Avatar
    Join Date
    Apr 2014
    Posts
    1,500
    Rep
    9
    Mentioned
    1 Post(s)
    Chicken Curry is our dinner today...Well we dont have any specific food per day anyway.



 

 

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
All times are GMT. The time now is 05:26 PM.
Powered by vBulletin® Version 4.2.2
Copyright © 2017 vBulletin Solutions, Inc. All rights reserved.
Resources saved on this page: MySQL 7.41%
vBulletin Optimisation provided by vB Optimise v2.6.3 (Pro) - vBulletin Mods & Addons Copyright © 2017 DragonByte Technologies Ltd.
User Alert System provided by Advanced User Tagging (Lite) - vBulletin Mods & Addons Copyright © 2017 DragonByte Technologies Ltd.
Thread / Post Bookmarks provided by Thread / Post Bookmarking v1.1.1pl1 (Free) - vBulletin Mods & Addons Copyright © 2017 DragonByte Technologies Ltd. Runs best on HiVelocity Hosting.
Live Threads provided by AJAX Threads (Lite) - vBulletin Mods & Addons Copyright © 2017 DragonByte Technologies Ltd.
vBulletin Skin By: PurevB.com