Reddit mentions: The best curry powders

The Rice

Alright, the key to really good fried rice is using a generous amount of seasoning with the rice while it cooks. I prefer to add a generous pinch or two of S&B’s powdered red curry and garlic powder, as well as vegetable oil and soy sauce. Cook the rice (long grain for Japanese style or lotus for Chinese style), then let it cool off completely.

The Fry Technique

• Oil a pan with vegetable oil and unsalted butter, fry a whole bunch of eggs with kosher salt and dustless grind black pepper pepper quickly in a large non stick pan that’s hot enough to melt the butter but not hot enough to brown the butter and being also careful to not brown the egg too much.
  
  
• Once the eggs are done, dump some rice and sliced green onion on top of them and quickly stir the eggs into the rice to keep them from burning.
  
  
• Let your rice heat up, stir completely but occasionally, not too often as you want to allow a little cruchy texture . Add a generous amount of butter, a generous amount of black pepper, a generous amount of garlic powder.
  
  
• Stir fry until the rice is well fried and top generously with soy sauce as you remove the pan from the heat.
  
  The “Spicy”
  
  Really depends on the restaurant, as well as where you are in the world. Most restaurants I’ve seen or worked at in the United States usually use Togarashi, a Japnaese seasoned red chili powder (if they’re classy), or Sriracha (if they’re not) to make things spicy, but they could be using 100 different things at the place your middle grandson ate at. Whatever it is, you just need to add it to taste to the above recipe while you’re stir frying the rice,
  
  That has been the most universally loved flavor of rice and cooking style I’ve ever seen in my 11 years as a Teppanyaki chef. Feel free to message me with the size of your rice cooker and the amount of rice you’re cooking at a time and I’ll try to guess at the ratio of ingredients for you.
  
  

Japanese-styled curry from scratch. Normal recipe except skipped the potatoes and cooked it with shredded beef instead of the usual chicken they put inside of it. Topped it with a small portion of Tonkatsu, normal recipe too but added some merken, basil, white pepper and sea-salt to the meat before covering in egg/panko.

Recipe link in here for the curry, Tonkatsu is mega easy, basically just a breaded pork cutlet if you don't do anything fancy to it.

Alternatively use these, to be honest the from scratch part was mostly to impress her, the added MSG on the regular cubes (everyone in Japan uses these) make anything taste delicious and you don't have to fight the consistency at all which for me is the hard part of making it from scratch.

I love making Japanese curry with ground meat instead of stew meats. If you have picky kids, replacing cubed stewing meat with ground meat in crockpot kind of recipes really helps.

Japanese curry is really easy to make. You buy curry roux (most American groceries will carry it in the Asian section but hit an Asian supermarket for more selection) and then brown your meat with onions in a pan. Then you add peeled potatoes and carrots and add water to cover and break up your roux into it and then just simmer until everything's soft and the sauce thickens and put leftovers in the fridge (or if you're like me and was raised with Asian parents that didn't grow up with refrigeration, you can reboil it after you're done and leave it on the stove : - S). You can also just throw everything in a crockpot, go to work, and come home to a tub of sweet curry. And have your home smell of curry for a few days.

The sauce itself is most traditionally eaten over rice but you can eat it with bread, over udon noodles or over spaghetti (all of which are authentic to how Japanese enjoy their curry)

I do! Sorry for the late reply - i've been on the road.


I used this recipe for the Rogan Josh (used chicken thighs that were cubed instead of lamb since my MIL doesn't like lamb). I did 1/2 butter and 1/2 olive oil instead of ghee as well. I also just used a whole 'small' package of Faye 5% yogurt for the yogurt. Made in the instant pot, but then put it on the stove to to keep warm in a dutch oven after while i cooked the Baingan Bharta (which I also cooked in the IP.

The Baingan Bharta I got from here. Changes I made was no water, and used cumin powder instead of cumin seeds since I didn't feel like spending money on whole seeds.

The yellow split pea curry I sort of just did off a whim. I ran out of onion and garlic sautéed beforehand, so just used garlic & onion powder. I also added this Madras Curry Powder. If you've never used it, its a great introduction to an indian style curry powder. I use it for curry chicken salad too. S & P to taste. Also, adding kale or spinach to it is great as well. I just bring to boil with about double the water I used for the lentils, then cover and let it simmer for ~ hr. Might need to add more water as you go on.

Honestly I just use Vermont Curry. It's super easy and it tastes really good.

http://www.amazon.com/gp/product/B0086XR4FM/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1535523722&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B000FL3Z3S&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=18CYDDNSC7R8JA89HDP5

You can find this at the asian grocery store or just order it on amazon.

Follow the directions, I make rice (half a cup per person) in my rice maker, then boil a chopped up carrot, a chopped up potato, and a half an onion. That makes enough for two. You want the sauce to be thick. If it isn't, just add another cube of curry.

Curry is super easy to make! Just get the curry sauce base and add in whatever you like. According to Wikipedia, House Foods brand is the top brand in Japan so you could start there. Traditionally it's onions, carrots, and potatoes. And rice. For extra protein you could add pork or chicken cutlet. Or add whatever you like! It's a very hearty and tasty dish, so beware the waistline.

You can get curry off of Amazon. Or most large grocery stores will have at least a small section of Japanese curry roux.
House Foods Vermont Curry, Medium Hot, 4.0-Ounce Boxes (Pack of 10)

I don’t think there’s one right way to make it. Yours sounds interesting, but looks like it may come out too saucy or wet? Here’s my interpretation of it.

Same way as yours just no paste, no coconut milk, no garlic. Use Madra’s Curry Powder, with oyster sauce, some “mountain sauce” and fish sauce, and a little sweet soy for, well sweetness. I like to add an egg to it as well.

Madra’s Curry Powder

Mountain Sauce

Sweet Soy Sauce

Buy a larger can of tomato paste. I buy the big fat one to make spanish rice for my family and it's loads cheaper than the itty bitty ones. Or, you can use simple tinned tomato sauce, which is cheaper still, just has more water.

Stock: bullion stock cubes are almost always cheaper than liquid broth. (Unless you make your own for the gelatin thickened texture).

Diced tomatoes may be cheaper than the tomato/habanero mix. You can get the diced green chilies in a bigger can too, which is cheaper (and you can get the hot kind if you miss the spike from the habaneros). If you have a mexican grocery nearby, they're usually much cheaper than regular grocery stores. I buy a big 32oz can of medium-hot green chiles for the price of tiny one Del Monte one, but I have to chop them myself (easy, since they're soft).

I don't know what brand of madras curry you use, but if it's the McCormick version, you can get it loads cheaper per ounce. If you've got an Indian grocery nearby, they will have it for at least half price. Or, even amazon! http://www.amazon.com/Rajah-Madras-Curry-Powder-Hot/dp/B000JSM178/ref=sr_1_11?s=grocery&ie=UTF8&qid=1410877606&sr=1-11&keywords=curry+powder+madras

Since you make this every week, don't be afraid to buy a bigger jar/can of the parts you love. You'll use it all. :)

I based my electrolyte soup on the Snake Juice guy's recepie as posted on the front page of his website. Changed it to suit me better. the sodium coems from Chicken boullion

Added curry powder for taste

I also add some nutritional yeast, for no real reason other than giving me some low low calorie nutrition and a tiny amount of protein. Plus it's what that world record fasting guy was taking for a year of fasting.

Then also like to add cayan peper or hot sause. Then I add all the stuff in the reciepie like Lemon, lime juice, baking soda, apple cider vinager, potasium (no salt)

It ends up tasting like spicey soup. I heat it to 140 degrees in a water kettle before drinking.

Fuck it, here's my detailed instructions:

Start with 3qt of water

Add all this:

2 or 3 tbs Chicken/Tomato Boullion (start w 2 and add more if you want or don't get the shits, also consider the amount of water or diet drinks that you drink and make you piss out your salts)

1 tbs Baking soda

1 tbs No salt/Potasium

2 TBSP Nutritional Yeast

4 TBSP Lime Juice

4 TBSP Lemon Juice

6 TBSP Apple cider vinager

1 TBSP Curry powder

Spicy shit to taste.

heat it to 140 degrees. Drink slowly and as much as you feel like. I end up drinking all of it like every 2 days and a half. It does seem to cause me to retain water weight, but who cares. Remeber if the scale stops moving it's probably water and it will catch up, just go by how your body feels and how your clothes fit. The scale is not a good short term measure of success.

Given your post's mention of Indian food and your now reference to ramen, might I suggest Curry Udon. One of my favorite Japanese comfort dishes. You can buy [Japanese curry powder] (https://www.amazon.com/Curry-Powder-Oriental-85/dp/B0002D8MBO) on Amazon, and this brand is the go to. The video calls for dashi (you need to find a recipe for it) so it's also a great chance to practice making that (dashi is the base for almost all Japanese soups and so is the first step to making your own ramen).

And if you have interest in trying regular Japanese curry with rice, S&B also makes bullion curry cubes with thickener and salt added, so you can basically just add to water and get your curry sauce. The powder comes unsalted and is more versatile, but is not as quick and easy to use as the cubes (the recipe uses the powder).

I love Japanese curry, it's delicious. It's nothing like the Indian or Thai varieties though. I just followed the recipe on the back of this curry package. I used chicken thighs and breast.

It's a legit recipe. I've made this one many times, and it is delicious. It calls for brewed instant coffee and cocoa powder.

If you want to save a lot of time, you can get bricks of Vermont Curry in most grocery stores. It is a very close approximation of scratch made Japanese curry.

You can get Curry leaves in Indian grocery stores as well as some specialty stores like Whole Foods, Trader Joes seems to carry them too. Interestingly, Amazon sells them too - http://www.amazon.com/Fresh-Curry-Leaves-1-Oz/dp/B004T5MMYY

>This curry mix is inspired by a healthy home remedy that originated in Vermont, USA, featuring apples and honey

http://www.amazon.com/Chief-Curry-Powder-3oz-PACK/dp/B00025DLT0

Yea yellow curry. I didn't know tumeric had the benefit to prevent cancer. But the idea that traditional food is healthy, i really can't vouch for that. People in trinidad seem to be over weight, and do have bellies that pop out and look like their about to explode haha.

But I don't know if thats from the rum/beer, food, or both.

I love this brand of curry: https://www.amazon.com/Sun-Brands-Madras-Curry-Powder/dp/B0011314KA/ref=sr_1_1_a_it?ie=UTF8&qid=1499478531&sr=8-1&keywords=madras+curry+powder

Do you want to make a curry with meat in it?

PLEASE tell me where I can buy that S&B Curry Powder. That is the ingredient that makes Japanese curry.

EDIT: Nm, Amazon has it. Never even thought to look lol.

Well, if we wanted to take Vermont Curry as an example, you would include a bunch of shit.

Among other things, it's got:

• Apple and Banana pastes
  
  
• Cheese (What kind? I don't know!)
  
  
• Celery seed
  
  
• Honey
  
  
• And powders of all of these kinds:
  
  
• Curry powder
  
  
• Sugar and milk powder
  
  
• Whole milk powder
  
  
• Roasted onion powder
  
  
• Tomato powder
  
  
• Onion powder
  
  
• Cocoa powder (Chocolate! In a curry powder!)
  
  
• Skim milk powder
  
  
• Garlic powder
  
  
• Roasted garlic powder
  
  
• Soy sauce
  
  I'll be honest, I think you'd be better off saving up some money and buying it.
  

LOL! So I see. I'll have to look for that one.

https://www.amazon.co.uk/Spicy-Hill-Farms-Curry-Booster/dp/B0086N99S2/

Did you see the Amazon "frequently bought together" list?

http://i.imgur.com/3eTdNvx.png

Never fear - we make our own curry mix and don't include cinnamon! We also have bought curry powder without cinnamon - I can't quite remember where it was from though.

The mix we do is:

coriander,
turmeric,
cumin,
chili pepper,
ginger,
garlic

It's super easy to do, and this is a great guide: https://www.curiouscuisiniere.com/homemade-curry-powder/

(Edited to add that McCormick brand doesn't have cinnamon. Sorry, I did read that you couldn't have cinnamon, but most of the brands we've bought before don't have cinnamon and I totally forgot that some might! McCormick Curry Powder, 1 lb https://www.amazon.com/dp/B005HUWARY/ref=cm_sw_r_cp_api_i_TJ7IDbARKE6B9)

The strategy that I would recommend, would be identifying the least expensive and most basic types of food that you are willing to eat in a given 24 hour period, and then make sure that you have around two weeks' worth of that in your house at any one time.

I would focus on flour, eggs, butter, milk, and cheese, (assuming, of course, that you have refrigeration) dried beans, pasta, rice, a good pre-made curry spice mix, and canned vegetables. If you don't reliably have refrigeration, eggs can still keep for close to a month, ghee will keep for longer than that, and you can also get either milk powder, or coconut flour which you can reconstitute with water for either substitute milk or cream.

As a note to other posters, because I usually get downvoted for giving people the above advice, if you're going to downvote me this time, I'd appreciate if you would give me some feedback on why, because I'm unsure why anyone would think that the above is bad advice.

Most Japanese people use curry cubes S&B and Vermont curry are the two main brands. I prefer S&B, but both are good. "Hot" is not hot or spicy at all, Japanese food is generally not spicy and their idea of spicy is a lot less than ours.

This stuff is great! No onion OR garlic!

Well.. I feel kind of silly now. You're looking for quick and easy. D:

One thing I've come back to over and over is just chicken with a mayo-curry powder mix sauce. It's easy, tasty, and filling. I use Sun Brand Madras curry powder.

Uhh... other than that... have some extra recipes! Quick and easy or not, depending upon your cooking skillz. I haven't tried making the avocado burgers yet, nor the golabki, but everything else is amaaaaaziiiiing.


Avocado-stuffed burgers

Sauteed chicken with olives, capers, and roasted lemons

Keto zuppa tuscana

bakso

Polish Golabki

Shrimp-stuffed avocados

Puerto-Rican style pernil/pork shoulder

I've got a lot more, but it's a mix of paleo and keto and such a long list.. :X

Recipe:
Curry

1/2 a box of Medium Hot Vermont Curry (I got mine at an asian super market, it's also on amazon)

3 Potatoes

1.5 Onion

4 Small Carrots

The curry is pretty magical, all you need is your vegetables, water to boil them in, and then at the very end you add the blocks of curry that give it flavor and thicken it (more detailed instructions are on the box too)!


Katsu

Pork Loin cut into 1cm thick slices

Ginger Powder

Pepper

Salt

Panko

Frying Oil

Egg

Flour

Corn Starch

Take the pork loin and cut into small pieces that are about 1cm thick. Season lightly with ginger powder, pepper, and salt. Then cover with a mixture of 30:70 Cornstarch to Flour. After covering in flour/cornstarch mix, cover in egg and then cover in panko. Then fry in oil until golden brown on each side.

One bowl contains:

1/5 of 15 oz can Coconut milk + 1/5 Edward and Sons Yellow Curry Cubes 108 calories


1 cup cauliflower (microwaved) 27 calories

1 cup eggplant (pan fried) 20 calories

1 cup zucchini (pan fried) 21 calories

.25 cup sweet potato (microwaved)

===========================


total = approx 204 cal per bowl

Good deal. I'll have to try it out. I take it that one would find the S&B curry powder in a specialty store? $8 sounds expensive online.

This is the easiest recipe using this prepared Korean curry mix. Just add your protein and vegetables.

https://www.amazon.com/Ottogi-Vermont-Curry-Medium-3-53oz/dp/B00X52IPOS?th=1

sure :)





For the Brussel sprouts I brined them for an hour in salty water with a little soy sauce then steamed them.









For the njahi- I used 2 cups of beans that I had pre-boiled. Browned about a cupful of leeks, onions and capsicum in some oil. Added some rosemary, 1 tablespoon of bizari(I think it's basically curry powder), garlic powder and dried coriander. Then added some tomato paste. Once the tomato paste was cooked I added the beans and let them stew for about 20 minutes. I thickened the stew using royco, I don't know what it would be in English. Then served. Usually people add carrots to the beans but I didn't have any

There is a local middle eastern shop I buy my spices at. I picked up a tin like this for $6 Canadian.

https://www.amazon.com/Ship-Madras-Curry-Powder-500-gram/dp/B00I6K643I/ref=pd_sim_325_3?_encoding=UTF8&pd_rd_i=B00I6K643I&pd_rd_r=XTJG2XPY6501VNBS5C01&pd_rd_w=VUfbT&pd_rd_wg=qlZTb&psc=1&refRID=XTJG2XPY6501VNBS5C01

Sriracha and honey mustard are good. This, this, and this saved my ass during prep.

currently the only curry powder I have is this one which is a bit weak but I'm sure you could try it with others.

https://www.amazon.com/McCormick-Gourmet-Collection-1-75-Ounce-Packaging/dp/B0004MV9WW/ref=sr_1_21_s_it?s=grocery&ie=UTF8&qid=1491779052&sr=1-21&keywords=curry%2Bpowder&th=1

Vermont Curry?

Japan, you are truly bizarre.

I would avoid the S&B curry sauce packets instead use real curry powder, add other seasonings to your liking. This is not only cheaper, but healthier since it doesn't have processed oils, wheat flour and added sugar.