Curry tablets

[Mr Doricar]

i.e. Golden Curry

How do you use them? Are you supposed to mix with water, milk, coconut milk?

I'm guessing fry the meat and veggies, add some water\milk and then just stir in the tablet. Any Fanny Craddocks in the house?

Cheers all

James

[Iraira]

[quote="Mr Doricar"]i.e. Golden Curry

How do you use them? Are you supposed to mix with water, milk, coconut milk?

I'm guessing fry the meat and veggies, add some water\milk and then just stir in the tablet. Any Fanny Craddocks in the house? ]

1) Throw everything that you want burned to the point to being unrecognizable into a large cookpot. When the bottom of the pot is blackened with soot, pour in water until you feel that it is enough. Boil the mess for awhile, usually, I do a load of laundry at the same time. Then, kill the heat and toss in a bunch of the curry cubes. When it gets thick enough to where you feel that you could use it to spackle a wall (and remember, you may be spackling the bottom of the toilet later), find the least rusty ladle in your kitchen arsenel, and pour a bunch of it over rice that you made within the previous 114 hours.

2) When I'm feeling frisky, I use the Hokkaido white curry stuff and throw in a kabocha so the whole mess comes out orange. Makes chicks think that you actually know your way around the kitchen, when in fact the only reasons you invited her over for dinner are:
a) it's cheaper than eating out.
b) the bedroom is usually closer to your kicthen than the restaurant is to the love hotel, thereby decreasing the chance that while walking to the love hotel you will say something stupid that will kill her mood, ie. "Wow, look at that hooker going into the love hotel by herself, you up for a threesome some day? My sister has yellow fever also."
c) the bedroom is cheaper than the love hotel (see the above subsection a, as together this should completely appease your wallet).

[ttjereth]

I was going to take a look but for some reason the idea of doing a Google search for "golden curry" frightened me

[GomiGirl]

The normal curry is just vegies, meat and water. Use around half a large pack for about 300g meat. the white hokkaido one you use milk.

[Mock Cockpit]

The normal curry is just vegies, meat and water. Use around half a large pack for about 300g meat. the white hokkaido one you use milk.

I thought that was stew?
I buy the beef stew stock cubes every now and then, not bad if you do a bit of tweaking. Hint for use- don't add any kind of salt whatsoever, the cubes are like the Dead fucking Sea.

[Tommybar]

Cook meat as wanted, then throw in veggies and cover with water. After veggies are cooked then add the 'ruu' (curry tablets). Simmer. After it reaches the correct consistancy, cool for 4 hours then heat again. Add to rice and your done. (The 4 hour cooling and then re-heating is optional but it does make the curry better.)

[Big Booger]

[size=100] S&B GOLDEN CURRY SAUCE MIX - MEDIUM HOT[/SIZE]
Directions:

1. Cut 1 to 1-1/2 lbs of lean beef (or chicken, lamb, shrimp, or tofu)
2. Dice one large onion.
3. In a large skillet, sauté meat and onion in oil until lightly browned, about 3 minutes. If desired, add carrots, potato, celery, or just about any vegetable you like. Discard excess oil.
4. Add 3 cups of water and bring to a boil. Reduce heat, cover and simmer until meat (and potato) is tender, about 10 minutes.
5. Break Curry Sauce Mix (roux) into small pieces and add to pot stirring until (roux) is completed melted.

6. Simmer for another 5 minutes or so stirring constantly. (If sauce becomes too thick, just add water).
7. Pour over freshly cooked rice.
Try experimenting with the following:

• add 1 tablespoon of lemon juice
• add teaspoon of the curry powder for an added kick
• Top with slices of boiled egg

You may increase or decrease the amount of vegetables and meat by as much as 50% if you wish. However, the amount of water you add should not be decreased. If the consistency of the curry stew is too thick, adjust it by adding water at the end. S&B curry roux contains everything, so you do not need to add salt or pepper.


NUTRITION FACTS
Serving Size: 1/5 pkg (22 g)
Serving per Container: 5
Net wt: 3.5 oz (100 g)

INGREDIENTS
Wheat flour, edible oils (palm oil, canola oil), salt, sugar, curry powder, spices, caramel color, monosodium glutamate (flavor enhancer), malic acid.

* Percent daily values (DV) are based on a 2,000 calorie diet.
*Not responsible for typos, inaccuracies, misinformation, or omission stated or implied.
Amount
Per Serving
% Daily Value
Calories 110
Calories From Fat 70
Total Fat 7 g 11 % Saturated Fat 4 g 20 % Trans Fat 0 mg 0 % Cholesterol 0 mg 0 % Sodium 820 g 34 % Total Carbohydrate 8 g 3 % Dietary Fiber 1 g 3 % Sugars 2 g

Protein 1 g
Vitamin A
0 % Vitamin C
0 % Calcium
1 % Iron
0 %

[Greji]

[quote="Mr Doricar"]i.e. Golden Curry

How do you use them? Are you supposed to mix with water, milk, coconut milk?

I'm guessing fry the meat and veggies, add some water\milk and then just stir in the tablet. Any Fanny Craddocks in the house? ]

Easiest Recipe:

1. Leave Pub
2. Go to nearest restaurant advertising Golden Curry
3. Place money on counter and order Golden Curry
4. Eat Golden Curry
5. Return to Pub