(Part 2) Best curry powders according to redditors

As another cheapo suggestion - mix this curry powder with mayo. Put on.... anything.

currently the only curry powder I have is this one which is a bit weak but I'm sure you could try it with others.

https://www.amazon.com/McCormick-Gourmet-Collection-1-75-Ounce-Packaging/dp/B0004MV9WW/ref=sr_1_21_s_it?s=grocery&ie=UTF8&qid=1491779052&sr=1-21&keywords=curry%2Bpowder&th=1

https://www.amazon.com/Shan-Keema-Curry-Mix-50g/dp/B000MSNH0U

Go check out a local international grocer and see if you can cop this. I make this and will often add thai chili peppers, peas, potatoes and/or veggies to the mix.

I based my electrolyte soup on the Snake Juice guy's recepie as posted on the front page of his website. Changed it to suit me better. the sodium coems from Chicken boullion

Added curry powder for taste

I also add some nutritional yeast, for no real reason other than giving me some low low calorie nutrition and a tiny amount of protein. Plus it's what that world record fasting guy was taking for a year of fasting.

Then also like to add cayan peper or hot sause. Then I add all the stuff in the reciepie like Lemon, lime juice, baking soda, apple cider vinager, potasium (no salt)

It ends up tasting like spicey soup. I heat it to 140 degrees in a water kettle before drinking.

Fuck it, here's my detailed instructions:

Start with 3qt of water

Add all this:

2 or 3 tbs Chicken/Tomato Boullion (start w 2 and add more if you want or don't get the shits, also consider the amount of water or diet drinks that you drink and make you piss out your salts)

1 tbs Baking soda

1 tbs No salt/Potasium

2 TBSP Nutritional Yeast

4 TBSP Lime Juice

4 TBSP Lemon Juice

6 TBSP Apple cider vinager

1 TBSP Curry powder

Spicy shit to taste.

heat it to 140 degrees. Drink slowly and as much as you feel like. I end up drinking all of it like every 2 days and a half. It does seem to cause me to retain water weight, but who cares. Remeber if the scale stops moving it's probably water and it will catch up, just go by how your body feels and how your clothes fit. The scale is not a good short term measure of success.

Ship Madras Curry Powder is my go to.
It's phenomenal.

https://www.amazon.com/Ship-Madras-Curry-Powder-250g/dp/B003SD0Z3I

sure :)





For the Brussel sprouts I brined them for an hour in salty water with a little soy sauce then steamed them.









For the njahi- I used 2 cups of beans that I had pre-boiled. Browned about a cupful of leeks, onions and capsicum in some oil. Added some rosemary, 1 tablespoon of bizari(I think it's basically curry powder), garlic powder and dried coriander. Then added some tomato paste. Once the tomato paste was cooked I added the beans and let them stew for about 20 minutes. I thickened the stew using royco, I don't know what it would be in English. Then served. Usually people add carrots to the beans but I didn't have any

You can get Curry leaves in Indian grocery stores as well as some specialty stores like Whole Foods, Trader Joes seems to carry them too. Interestingly, Amazon sells them too - http://www.amazon.com/Fresh-Curry-Leaves-1-Oz/dp/B004T5MMYY

http://www.amazon.com/Chief-Curry-Powder-3oz-PACK/dp/B00025DLT0

Yea yellow curry. I didn't know tumeric had the benefit to prevent cancer. But the idea that traditional food is healthy, i really can't vouch for that. People in trinidad seem to be over weight, and do have bellies that pop out and look like their about to explode haha.

But I don't know if thats from the rum/beer, food, or both.

Buy a larger can of tomato paste. I buy the big fat one to make spanish rice for my family and it's loads cheaper than the itty bitty ones. Or, you can use simple tinned tomato sauce, which is cheaper still, just has more water.

Stock: bullion stock cubes are almost always cheaper than liquid broth. (Unless you make your own for the gelatin thickened texture).

Diced tomatoes may be cheaper than the tomato/habanero mix. You can get the diced green chilies in a bigger can too, which is cheaper (and you can get the hot kind if you miss the spike from the habaneros). If you have a mexican grocery nearby, they're usually much cheaper than regular grocery stores. I buy a big 32oz can of medium-hot green chiles for the price of tiny one Del Monte one, but I have to chop them myself (easy, since they're soft).

I don't know what brand of madras curry you use, but if it's the McCormick version, you can get it loads cheaper per ounce. If you've got an Indian grocery nearby, they will have it for at least half price. Or, even amazon! http://www.amazon.com/Rajah-Madras-Curry-Powder-Hot/dp/B000JSM178/ref=sr_1_11?s=grocery&ie=UTF8&qid=1410877606&sr=1-11&keywords=curry+powder+madras

Since you make this every week, don't be afraid to buy a bigger jar/can of the parts you love. You'll use it all. :)

Sriracha and honey mustard are good. This, this, and this saved my ass during prep.