For years I've been looking for a recipe for curry fried chicken that matched my mother's recipe. The last time she actually made it for me was prolly
in the 1980s. For the last 15 years I must ask her at least once a year for it but she don't hear so good anymore what with the 6 feet of dirt and my
sobbing as I beg her forgiveness. A few weeks ago SWMBO, while searching for yet another recipe to hide tofu, comes across this and hands it to
me.....bingo, must be the first row.
Dry Rub:
3 tbsp hot madras curry (yellow is ok, but madras is worth the searching)
1 tsp garlic powder
pinch of surgar
1/8 tsp red chilli flakes
Flour Mix:
2 cups flour
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp hot madras curry powder
1 chicken, cut up or equal volume of pork chops or fish fillets
salt
3 cups buttermilk
Here's the trick: first coat all sides of the meat in the dry rub and then chill for 2 or 3 hours - over night is best.
Dip into the buttermilk, gently press into the flour mix and let rest for 20 or 30 minutes. Fry in 300 degree oil: for chicken its 8 minutes one side
and then 7 the other; pork chops about the same depending on thickness and fish will be quicker. This will be a thick, heavy batter, not light and
fluffy, so cooking times will be a little longer than you may be used to.
I have not tried this with a light flaky fish like bass; might be too heavy but works good with firm flesh. If I ever run across any firm flesh these
days, you'll be the first to know.....DENNIS - 9-8-2011 at 09:19 PM
Quote:
Originally posted by Santiago
3 cups buttermilk
Looks good, Jim. Think I'll give it a try.
For those of us down here that can't find Buttermilk......
Thanks for some new ideas. All my life, I used vinegar and regular milk and it worked just fine. Seems to be one of those things that rarely graces
my refrigerator...buttermilk, and yet it was a staple on grandpa's farm.Martyman - 9-9-2011 at 08:57 AM
Quote:
Originally posted by Santiago
If I ever run across any firm flesh these days, you'll be the first to know.....
