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[Rose]

I just gotta say, as a resident of india, the use of the word curry by the rest of the world really confuses me.

Because around here, curry is a sauce made from yogurt and chickpea flour, and that's about it.

[uber pye]

I just gotta say, as a resident of india, the use of the word curry by the rest of the world really confuses me.

Because around here, curry is a sauce made from yogurt and chickpea flour, and that's about it.

I cant speak for other countries but America, with its lack of food culture, tend to steal whatever foods it can and smash em' together until something tasty/"healthy"/lucrative pops out.

[Reudh]

I just gotta say, as a resident of india, the use of the word curry by the rest of the world really confuses me.

Because around here, curry is a sauce made from yogurt and chickpea flour, and that's about it.

Curry as we're referring to is more of a British construct.

[Sheb]

Here curry is a spice, a melande of spice, a couple of sauces made with that spice and a dish made by cooking things in such a sauce.

[majikero]

Curry is a kind of spice mix or a kind of food cooked in a specific way, depending on location. Honestly, something I didn't think as curry is counted as a kind of curry according to the internet.

Think of curry as a class of dish rather than a specific dish.

[Arx]

In general, using your own base instead of one of the grocery store mixes, and getting the recipe from a website intended to instruct people of that culture, is the way to go.

Oh, I do make my own bases most of the time. This was a spur of the moment thing mainly inspired by the fact that it was called mother-in-law masala. It's  also convenient because it contains some spices I don't think I've ever actually seen in a supermarket, and I haven't had ruined to swing past an actual spice shop recently.

I might try the coconut cream. I've never seen it for sale anywhere, but I might be able to find it. Hopefully not too expensive.

I have no idea on the curry thing. All the Indians here use it in the non-Indian way...

[Osmosis Jones]

Speaking of curry, this is one of the greats; Rendang. Takes bloody hours to make, but so, so good.

[Reudh]

Speaking of curry, this is one of the greats; Rendang. Takes bloody hours to make, but so, so good.

You truly are a culinary man of taste. Rendang is probably my absolute no. 1 most favourite food, closely followed by laksa.

[Bauglir]

Protip for stovetop rice: Rice generally absorbs twice its volume in water, so fill a pot with water and then add rice gently until the pile reaches the surface. The cone occupies 1/3 of the volume of the cylinder, so no measurements required. Add a little extra rice to account for packing efficiency and there you go.

[Sappho]

Or you could dump in a cup of rice to a cup and a half of water and it'll cook perfectly every time. Unless you get an extra kick out of using geometry, in which case have fun!

[Bauglir]

a kick out of not owning measuring cups is what i get

[Arx]

a kick out of not owning measuring cups is what i get

I think I might own measuring cups, but I just use a mug. I know the quantities almost exactly from experience by now.

[Rose]

O just stick my finger into the middle of the rice to get the depth, and add the same depth of water on top.

[Tiruin]

O just stick my finger into the middle of the rice to get the depth, and add the same depth of water on top.

^ Someone else! (I thought this was a common practice? But I have very little experience in cooking other than learning what my parents did). Though there is a difference in absorption depending on the type of rice, that's a nice general rule.

Also rice does fluff up, so what can be a cup or so will be more than a cup of serving.

[crazysheep]

O just stick my finger into the middle of the rice to get the depth, and add the same depth of water on top.

^ Someone else! (I thought this was a common practice? But I have very little experience in cooking other than learning what my parents did).

It's probably common in Asian countries lol (I do exactly the same thing for rice)