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Pakistani-Indian yogurt curry
Here is my first attempt at Pakistani-Indian yogurt curry:
I made homemade yogurt and then whisked it with corn starch to prevent separation as it cooks, then whisked in some olive oil along with a portion of the curry spice mix. Grate some fresh garlic, ginger, and onion, lightly sautee it in little bit of oil, add a little butter, stir in a portion of curry spice mix and turn off heat, remove from pan and allow to cool. Once the spice mash has cooled, whisk it in the yogurt and pour into pan. Slowly bring to a boil while whisking continously, adding some water or chicken broth and maybe coconut milk as it thickens while briging to a boil, then add diced cooked chicken and reduce heat to low, cover and stir occasionally. Cook the chicken curry while you prepare rice, adding a small amount of curry spice mix to taste near the end, but watch it because all the mixes seem to overdose on the red chile. If you add coconut milk, you might want to omit the butter, and you could probably reduce the amount of oil without harm. The corn starch worked as a perfect binder, and the yogurt didn't separate nor did the oil, and after half and hour the chicken was tender and the curry sauce was thick and creamy and I served it over rice. Naan bread would have been good, but I haven't learned how to make it yet. I used Shan brand 50g box of Chicken Shahi Curry mix from Pakistan, and it was okay but I've still over half a dozen different mixes to go, which I picked up at an Indian market for a dollar a box. Things I might modify would be to add some lemon/lime juice, and maybe some peanuts for a Thai twist, which would be especially good pureed with coconut milk. Some of the mixes call for tomatoes or tomato paste. - - - - - - - - - - - - Recipe suggestion - see instructions above: Cooked Chicken: 350g Yogurt: 300g Corn Starch: 25-30g Oil: 10-15g Onion: 20g+ Garlic: 10g+ Ginger: 20g+ Oil: 10-15g Butter: 10-15g (optional) Curry Mix: 10-20g (careful!) Coconut Milk: 50-150g Chicken Broth: 50-150g Extra water if needed - - - - - - - - - - - - |
Posted to ba.food,alt.food.asian,rec.food.cooking
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Pakistani-Indian yogurt curry
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Posted to ba.food,alt.food.asian,rec.food.cooking
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Pakistani-Indian yogurt curry
On Mar 3, 5:31*am, phil--c > wrote:
> Two questions . How did it taste *(in your opinion) > > Will you be doing *it again and if *any modifications ? The taste was okay, but I'm going to be trying other brands of curry mix, and hopefully one will resemble what I get at my favorite Pakistani-Indian restaurants in San Francisco. It seems that every brand of Indian or Thai curry has way too much red chile in it, which overwhelms all the other spices. I wish they would omit it and let the cook just add as much extra chile as he wants. One day I want to attempt making curry with whole spices I toast and grind myself. I had resisted trying to cook with yogurt because previous attempts had always caused the yogurt to curdle into a disgusting mess, but the corn starch trick worked perfectly. I thinned it out with some coconut milk for my second serving and it really enhanced the flavor, but added a lot of fat. I love Thai peanut sauce, so I might sautee some raw peanuts and puree them with the yogurt and coconut milk, though I doubt it's authentic for Indian curries. |
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Pakistani-Indian yogurt curry
phil--c wrote on Wed, 04 Mar 2009 08:51:13 +0900:
Speaking as someone who has tried to achieve "no-fat" for 20 years (if it ain't broke don't fix it and I'm still around after a heart bypass) I resent the recipes that say "never use non-fat yoghurt since it will curdle". I don't think the authors have ever tried but stirring in a tablespoon of ordinary flour into the yoghurt before addition prevents curdling. -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
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Pakistani-Indian yogurt curry
"James Silverton" > wrote in news:gokg6n$ef9
: > phil--c wrote on Wed, 04 Mar 2009 08:51:13 +0900: > > Speaking as someone who has tried to achieve "no-fat" for 20 years (if > it ain't broke don't fix it and I'm still around after a heart bypass) > I resent the recipes that say "never use non-fat yoghurt since it will > curdle". I don't think the authors have ever tried but stirring in a > tablespoon of ordinary flour into the yoghurt before addition prevents > curdling. > James..... "phil--c" is 'phil-c' aka 'pits09', 'spamlister', 'nemisis'(LOL!!!), 'tired-pits' etc, etc. It's the original stalker-troll who went back to ozdebate and dragged the other stalkers back with it...ie, *it* was the one that started all the shit in here. Now it's trying to be a 'regular', with it's Googled posts, and pretends it doesn't know anything about the stalkers. Best bet is to killfile it. -- Peter Lucas Brisbane Australia Killfile all Google Groups posters......... http://improve-usenet.org/ http://improve-usenet.org/filters_bg.html |
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Pakistani-Indian yogurt curry
PeterLucas > wrote:
> "James Silverton" > wrote in > > phil--c wrote on Wed, 04 Mar 2009 08:51:13 +0900: > > [ . . . ] > Best bet is to killfile it. Best bet is to NOT xpost! -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 |
Posted to ba.food,alt.food.asian,rec.food.cooking
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Pakistani-Indian yogurt curry
> wrote:
> The corn starch worked as a perfect binder, and the yogurt didn't > separate nor did the oil, and after half and hour the chicken was > tender and the curry sauce was thick and creamy and I served it over > rice. Naan bread would have been good, but I haven't learned how to > make it yet. What, no cilantro? -sw |
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Pakistani-Indian yogurt curry
PeterLucas > wrote:
> "James Silverton" > wrote in news:gokg6n$ef9 > : > >> phil--c wrote on Wed, 04 Mar 2009 08:51:13 +0900: >> >> Speaking as someone who has tried to achieve "no-fat" for 20 years (if >> it ain't broke don't fix it and I'm still around after a heart bypass) >> I resent the recipes that say "never use non-fat yoghurt since it will >> curdle". I don't think the authors have ever tried but stirring in a >> tablespoon of ordinary flour into the yoghurt before addition prevents >> curdling. >> > > James..... "phil--c" is 'phil-c' aka 'pits09', 'spamlister', > 'nemisis'(LOL!!!), 'tired-pits' etc, etc. > > It's the original stalker-troll who went back to ozdebate and dragged the > other stalkers back with it...ie, *it* was the one that started all the > shit in here. > > Now it's trying to be a 'regular', with it's Googled posts, and pretends > it doesn't know anything about the stalkers. > > Best bet is to killfile it. Shut the **** up, Peter. Go have your mental breakdown someplace else, will ya? -sw |
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Pakistani-Indian yogurt curry
Nick Cramer > wrote:
> Sqwertz > wrote: >> PeterLucas > wrote: >>> "James Silverton" > wrote in >>>> phil--c wrote on Wed, 04 Mar 2009 08:51:13 +0900: >>>> [ . . . ] >> Shut the **** up, Peter. Go have your mental breakdown someplace >> else, will ya? > > Must we xpost? Oh, go suck a salted duck egg, will ya? :-) -sw |
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Pakistani-Indian yogurt curry
On Tue, 3 Mar 2009 19:27:18 -0600, Sqwertz wrote:
> PeterLucas > wrote: > >> "James Silverton" > wrote in news:gokg6n$ef9 >> : >> >>> phil--c wrote on Wed, 04 Mar 2009 08:51:13 +0900: >>> >>> Speaking as someone who has tried to achieve "no-fat" for 20 years (if >>> it ain't broke don't fix it and I'm still around after a heart bypass) >>> I resent the recipes that say "never use non-fat yoghurt since it will >>> curdle". I don't think the authors have ever tried but stirring in a >>> tablespoon of ordinary flour into the yoghurt before addition prevents >>> curdling. >>> >> >> James..... "phil--c" is 'phil-c' aka 'pits09', 'spamlister', >> 'nemisis'(LOL!!!), 'tired-pits' etc, etc. >> >> It's the original stalker-troll who went back to ozdebate and dragged the >> other stalkers back with it...ie, *it* was the one that started all the >> shit in here. >> >> Now it's trying to be a 'regular', with it's Googled posts, and pretends >> it doesn't know anything about the stalkers. >> >> Best bet is to killfile it. > > Shut the **** up, Peter. Go have your mental breakdown someplace > else, will ya? > > -sw seriously. i don't think i've encountered anyone on usenet more interested in telling people who they should not read or respond to. your pal, blake |
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Pakistani-Indian yogurt curry
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