No.897
I used to make rajma masala but now I mostly order food (living situation makes cooking hard for me). My favourites are samosa chaat, dal makhani, and chicken vindaloo.
I've never had Japanese-style curry but I would love to try it. There is about one Indian restaurant every block downtown here, but only like one or two Japanese places.
No.901
I made kare raisu for the first time yesterday and it turned out very poggers!! ^__^
I used this recipe.
https://youtu.be/e_WS-GqHpu8 No.917
I make Rajma Marsala as well as curries with tofu, chickpeas, and lentils. I've also made Japanese curry two times now. The first time was with a beef substitute, which was okay. I didn't particularly like it. The second time was with fried tofu. That was also okay, but it took way too much effort. I also changed up the recipe from the standard box curry to one that included ginger, garlic, and a very ripe banana, smashed in there. Next one's gonna be tofu again, but I'm going to crush all the water and crumble it in. I really like the potatoes, but not much crowding the curry. From what I see in other people's images, that's the right way to do it. I still think I'd like it a lot more with the crumbled tofu. Then, I'll probably add a grated apple, chocolate, or something else. Probably not at once, of course. I'm also seeing how well it freezes. I'm going to unfreeze my Japanese curry and see how it lasted.
I still prefer regular, Indian curry more. Japanese curry seems to be a pale comparison of Indian curry. Like, you can tell it's curry, but there's something off about it. I usually do potatoes, carrots, and mushrooms to my curry, by the way. It'll be fun to experiment more with different vegetables, too. Japanese curry might not be like Indian curry, but it's charming with its variety.
