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#curry

3 posts3 participants0 posts today

Not particularly photogenic this dinner and leftovers from earlier in the week cooks - but no less glorious for Sat #Dinner
(Store) Paratha with S. #Indian esque black pepper and heavy on curry leaves spicy 🔥 chicken liver masala and some hearty comforting spinach lamb #curry
Sated and #grateful for this decadence

CW #Food #Meat

Bhetki (barramundi) simple #Bengali style jhol (i.e., sauce/gravy/ #curry ) #Recipe
Gently (15s/side) fry salt/turmeric-ed #fish , add bay leaf, cloves, cardamom, cinnamon to oil,
fry/brown cauliflower, slightly brown potato wedges, move aside, add 🍅 (grated to remove skin) pulp + a bit of paste, cook, then add ginger paste & slurry of cumin, turmeric, ginger powder, bit of salt, cook down to paste, let oil separate, add water mix, add cauli, slit green 🌶️, 🐟. Simmer 10 m, sugar, salt
#Food

Fermentierter Kohlrabi mit Curry
#vegan #vegetarisch #simpel

#Kohlrabi schälen + würfeln, #Frühlingszwiebel schneiden. Aus Salz + Wasser (1:50) eine Lake herstellen. #Curry.pulver zugeben. das Gemüse in ein Glas geben, die Lake drübergießen. Alles mit #Kohlrabiblätter.n abdecken + beschweren. 5 Tage bei Zimmertemperatur stehen lassen, dann in den Kühlschrank.

Vor etwa 10 Wochen habe ich ihn angesetzt + heute probiert. Köstlich.
Hält sich im Kühlschrank lange.
#fermentieren #fermentiert

I'm going to post the recipe for the dopiazeh aloo here. It was a fairly simple thing to make.

I use a slap chopper thingy to cut ingredients because it cuts prep time down to maybe 5 minutes for me.. which is helpful on painful days.

If anyone wants more details or has questions, please let me know.

Otherwise, this was a fairly cheap and easy meal and it's made enough for a few days. I think it would probably freeze ok as well.

_____

Ingredients:
3 large potatoes, peeled and cubed
2 large onions, thinly sliced
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 large tomato, diced
1/2 teaspoon dried lime powder (optional)
1/2 cup water or vegetable broth
Fresh cilantro or parsley for garnish

Directions:
Heat oil in a pan over medium heat. Add onions and cook until golden brown, about 10 minutes.

Stir in garlic, turmeric, cumin, paprika, salt, and pepper. Cook for another minute until fragrant.

Add the potatoes and stir to coat them with the spices.

Pour in the tomatoes and water or broth. Stir well.

Cover and simmer for 15-20 minutes, stirring occasionally, until the potatoes are soft and the sauce thickens.

Taste and adjust seasoning if needed. Stir in dried lime powder if using.

Garnish with fresh cilantro or parsley and serve warm with rice or flatbread.

#Food#cooking#curry

Classic #Bengali #Cooking - Mustard #Fish #Curry
Sorshe bhetki (barramundi) (bhappa = steamed)
First long soak mustard seeds (4:1 black yellow) then blend/paste with water and strain. Fair bit of water is fine and I do a 2 step strain (reblendibg the initial strain that's through a fine strainer), 2nd strain is coarse and some skin goes through and thats ok
Also reblend paste after strain with a bit of grated coconut and a green 🌶️ (I don't put yogurt in this mix, some do).
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