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Topics - ajb225

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1
Hi all!

Does anybody have the ingredient list for eastern star curry powder? I can only find one image of the ingredient list http://ecx.images-amazon.com/images/I/41tDK3FeuVL._SY300_.jpg it is far too blurry to make out.

I am going to try and recreate this powder from scratch and will share my findings should I be successful so if anybody could send me a list of the ingredients or even a photo of the packages ingredient list I would be immensely grateful!

Thank you very much
Andrew

2
Hi all,

This recipe was given to my Mum in Indonesia a few years before I was born by an Indian family friend. We lived in West Java for about 7 years and had a lot f Indian friends so I will be slowly writing up a lot of the traditional recipes they taught my Mum. She has been cooking it every few weeks for the past 27 years now, although she is the master of the recipe and techniques I will do my best to take everyone through:

You can scale down the recipe but I personally have never tried it



Ingredients

1kg cleaned/peeled prawns
4 medium tomatoes chopped (we cheat and actually use 1 400g tin of chopped tomatoes, I find it works better)
1 1/2 medium brown onions very finely chopped
3 cloves garlic minced
1 inch piece ginger grated
1 tsp black mustard seeds
3/4 tsp cumin seeds
1/2 tsp turmeric
1 tsp chilli powder
1 tsp garam masala
1 tsp salt
4 curry leaves (I have been know to use a lot more if I'm feeling adventurous)
2 cups coconut MILK
3 tbsp vegetable oil (my mum uses peanut oil, I use veg)
1 large green chilli (make a long vertical slit down the chilli to allow flavours to come out)
Coriander leaves chopped (I use a small handful, but its all down to taste)


Method

Heat oil on medium/high heat in a large saucepan
Add the green chilli, curry leaves and mustard seeds (watch out, they can pop) then fry until aroma rises, around a minute
Add onion, ginger and garlic and fry for 3 minutes - do not burn
Add tomatoes, chilli powder, turmeric and garam masala then fry for about 4-5 minutes
Add prawns and cook on medium heat for about 3 minutes
Pour in coconut milk and add salt then simmer for 10 minutes until thickened and looks like the pictures below
Once cooked stir in coriander leaves


3
Hi all,

I sometimes find a batch of base can turn too dark and sweet after a few hours or a day. I presume this is because of my low skill level, as a good chef produces consistent results. However can anyone enlighten me as to why a base that is nicely spiced, golden yellow in colour and mellow in taste could turn into a reddish brown and overly sweet concoction overnight?

My first guess is that the base is over cooked, but I have found that sometimes a freshly cooked base left to cool is excellent, then a few hours later it tastes like a bag of sugar has been poured into the batch along with a very dramatic colour change?

Thanks,
Andrew

4
Hi everyone,

I have been using this brilliant forum for around a year now and wanted to introduce myself to say thanks to all the great people who make this possible

Im a young guy, 22, moved to Australia with the family about 8 years ago from a place near Worthing. I've missed a good curry since the day I moved here (even a 14 year old can love a Vindaloo!) and am very grateful for everyone contributing to this wonderful website. I am pretty happy with some of my more recents curries (after literally HUNDREDS of attempts) and am really looking forward to trying to give something back to the community

Thanks again everyone,
Andrew

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