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re: Deer Curry Tutorial with pics
Posted on 1/19/16 at 10:13 pm to ChatRabbit77
Posted on 1/19/16 at 10:13 pm to ChatRabbit77
Houston is the place for traditional Indian restaurants or you can get chat to cook for you
2
Posted on 1/19/16 at 10:14 pm to ChatRabbit77
Probably have to go to Houston to find truly authentic Indian restaurant food.
And Nola has even less Indian restaurants than BR.
And Nola has even less Indian restaurants than BR.
Posted on 1/19/16 at 10:15 pm to ChatRabbit77
I definitely want to make this. I have a deer roast in my freezer that I'm trying to figure out what to do with it. What cut of meat did you use from the deer?
Is the red chili powder like the same you can buy at any grocery store, or is it a certain Indian red chili powder?
The ginger-garlic paste. Is there a brand you use or is it just mashed garlic and ginger?
The dish looks excellent and I want to use my deer for a higher purpose.
Is the red chili powder like the same you can buy at any grocery store, or is it a certain Indian red chili powder?
The ginger-garlic paste. Is there a brand you use or is it just mashed garlic and ginger?
The dish looks excellent and I want to use my deer for a higher purpose.
Posted on 1/19/16 at 10:20 pm to glorymanutdtiger
quote:
Houston is the place for traditional Indian restaurants
This is the truth. Also, Jackson MS used to have one that was absolutely phenomenal called Rucci. Unfortunately they changed location to NYC.
Posted on 1/19/16 at 10:21 pm to glorymanutdtiger
quote:
Houston is the place for traditional Indian restaurants
Yep, just head down to Sugarland and you'll find a large indian population.
Posted on 1/19/16 at 10:22 pm to LSUZombie
quote:
Is the red chili powder like the same you can buy at any grocery store, or is it a certain Indian red chili powder?
The ginger-garlic paste. Is there a brand you use or is it just mashed garlic and ginger?
I think it is a certain type that you should buy at the Indian store. Also, the paste is ginger and garlic blended together. I have no clue on the ratio as my mom makes it. I would say go to the store and buy it too.
This post was edited on 1/20/16 at 9:31 am
Posted on 1/19/16 at 10:45 pm to ChatRabbit77
What if you don't have a pressure cooker?
Posted on 1/19/16 at 10:46 pm to ChatRabbit77
Chat is a great customer of mine and brought me some to try. It's incredible.
Chat, I'd try and make this, but I'll just bring you meat and cash for your mom to make it for me
Chat, I'd try and make this, but I'll just bring you meat and cash for your mom to make it for me
Posted on 1/19/16 at 10:55 pm to Masterag
quote:
What if you don't have a pressure cooker?
You could cook it by skipping the pressure cooker part and going straight into the pan, however, it will be tough and not taste as good. I recommend you buy one (not just for this but it is a great tool for cooking tougher meats in general).
Posted on 1/19/16 at 10:56 pm to Carson123987
quote:
Chat, I'd try and make this, but I'll just bring you meat and cash for your mom to make it for me
On standby
Posted on 1/19/16 at 11:04 pm to ChatRabbit77
Damn. Looks awesome dude.
Will this work with other proteins? Thinking lamb
Will this work with other proteins? Thinking lamb
Posted on 1/19/16 at 11:19 pm to John McClane
Yup. We prefer goat to lamb as it doesn't smell as much like a farm. Goat we do with a gravy though. Next time I go to my butcher in Lafayette, I will be sure to do a thread on it. The recipe for goat is a bit different but you can certainly use this same recipe and I would think it would taste good.
Posted on 1/19/16 at 11:22 pm to ChatRabbit77
Badass. Can't wait for the next thread.
If I get the chance to experiment (i.e. Find some cheap lamb and the spices) I'll do a thread as well. I understand the difficulty re: how much spices you add. I'll just wing it
If I get the chance to experiment (i.e. Find some cheap lamb and the spices) I'll do a thread as well. I understand the difficulty re: how much spices you add. I'll just wing it
Posted on 1/19/16 at 11:29 pm to John McClane
Yup, just wing it. My mom has been doing it for years now and she learned from her mom (still the best chef in the world imo), that is why there is no set recipe. It all takes trial and error. Just remember you can always add spice, never take it away (minus a few exceptions).
Posted on 1/20/16 at 6:28 am to ChatRabbit77
Why don't you take one of thos spoons and fill it with salt then transfer to a standard tablespoon and see how many tablespoons it contains. This will give those willing to try making this a fighting chance.
Report back with your findings.
Report back with your findings.
Posted on 1/20/16 at 7:03 am to ChatRabbit77
And....bookmarked. Thanks for the recipe and pictures.
Posted on 1/20/16 at 7:09 am to ladytiger118
quote:
Probably have to go to Houston to find truly authentic Indian restaurant food.
Probably have to go to someone's house
Even most in the Houston area are going to be similar to the BR ones (albeit better quality and selection, and I say this from experience)
Hell London is known as the Indian food Mecca of the Western World (i.e. the quality and selection of Indian food there dwarfs what you would find in Houston) and it's still not considered to be authentic.
Want authenticity, either go to India or find some Indian friends that know how to cook it.
quote:
And Nola has even less Indian restaurants than BR.
Yeah, it's one of the cuisines that NOLA really lacks. And the ones they do have are garbage.
Posted on 1/20/16 at 7:10 am to ChatRabbit77
quote:
You could cook it by skipping the pressure cooker part and going straight into the pan, however, it will be tough and not taste as good.
Could you just cook it longer and lower in a dutch oven or something? Seems like that would do the trick.
Posted on 1/20/16 at 7:16 am to ChatRabbit77
I wonder if I used backstrap if I could skip the pressure cooking part?
Posted on 1/20/16 at 7:38 am to ChatRabbit77
That looks incredible, thanks for sharing!
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