I have a list of improvements to make to the recipe but it worked well enough for a starter recipe. Served with some curried cauliflower and rice.

  • JohnnyEnzyme@piefed.socialEnglish
    11·
    23 days ago

    it smells like fruit loops when you open the package.

    Hahaha, I love it.

    Btw, FP-- do you have a base, Indian-style curry mix that you like to start dishes with?

    And… a side-note, asshole opinion fired in to the void:

    White rice (including basmati) is essentially junk food. Not just because the nutrient and fibre-rich hull has already been stripped away before you taste, but because that particular cereal crop is naturally infused with arsenic as part of its growing process.

    So for chronic rice eaters, it’s a great way to: 1) rocket your way to D2 disease, 2) regularly spike your glycemic index, and 3) mildly poison yourself, ala… yup…

    https://www.google.com/search?q=Monsieur+Noirtier+de+Villefort&udm=2
    Monsieur Noirtier de Villefort

    • FauxPseudo @lemmy.worldOPM
      4·
      23 days ago

      When Asia and India start getting as round as Americans I’ll reconsider the evidence of toxic rice.

      Each curry dish is a different blend of spices but if I am just going to make something curry flavored I have this recipe I sprinkle on things.

      Curry Powder
      Servings: 1 cup.
      2 tbsp cardamom pods
      6 tbsp cumin seeds.
      8 tbsp coriander seeds.
      1 tsp fenugreek seeds.
      1 tsp peppercorns.
      3 tbsp ground turmeric.
      1 tbsp whole cloves.
      1 tbsp ground cayenne.

      • place all but the last three items in a skillet already heated to medium-high heat.
      • shake and stir them until the cumin seeds start popping or smoking and shake some more to keep the smoke to a minimum (about 3-5 minutes total).
      • let cool completely (this will happen faster if removed from the skillet to a baking sheet.
      • remove and discard the husks from the cardamom pods
        ! you can open them up by putting them in a mortar and pestle beating them up a little.
      • in a small bowl combine all the items and mix well.
      • working in batches with a spice grinder process until you have a fine powder.
        ! if you don’t have a great spice grinder then I recommend sifting the powder through a mess strainer before storing.
      • store in an air tight container
      • JohnnyEnzyme@piefed.socialEnglish
        1·
        23 days ago

        Oh wow, thank you so much for that, FP. Golly.

        Okay, I’ll… need to get some of that stuff at other places, since my local ‘super’ doesn’t stock them. Right-then, to work!

        When Asia and India start getting as round as Americans I’ll reconsider the evidence of toxic rice.

        Hahaha. A nicely asshole reply to an asshole complaint. Bien joué, monsieur.