Share your curry recipes
Discussion
Marf said:
Every so often I make a big pot of currry from a jar and freeze it, but I'd like to try making one from scratch with as little pre-packaged stuff as possible.
Does anyone have any tasty recipes??
tere is a book called 'the curry secret' which shows you how t make the basic sauce and gravy that many of the indians use...Does anyone have any tasty recipes??
D
This is our favourite - by Madhur Jaffrey - been making it for 15 years and never tire of it
CHICKEN IN A FRIED ONION SAUCE;
serves 4-6
2.5lb chicken joints ,12oz peeled onions
1.5inch cube of ginger. peeled & chopped
6 cloves garlic peeled
7tbsp vegetable oil
1tbsp ground coriander seeds
1tbsp ground cumin seeds
0.5 tbsp ground turmeric
up to 0.5 tsp cayenne pepper
4tbsp plain yoghurt
1 pint water
8oz peeled and finely chopped tomatoes
2 tsp salt
0.5 tsp garam masala
1 tbsp finely chopped fresh green coriander
cut chicken into serving pieces skin all pieces.
chop half of the onions coarsely, cut the remaining onions into halves and then crosswise into very thin slices.
put chopped onions, ginger and garlic into blender and blend into a fine paste, heat the oil in a large pan when hot put in the SLICED onions and fry until deep in colour, remove the onions and set aside.
put in the blended paste and fry for 3-4 mins, now put in the coriander, cumin, turmeric and cayenne put in 1 tbsp of yoghurt and when it has been incorporated add another until all of it has been used.
put in the chicken and stir.
pour in the warer and toms. and salt, stir to mix and bring to a simmer, cover, turn heat to low and cook for 20 mins.
sprinkle in the garam masala and the fried onions cook uncovered for 7-8 mins until sauce thickens serve with green coriander sprinkled on top.
CHICKEN IN A FRIED ONION SAUCE;
serves 4-6
2.5lb chicken joints ,12oz peeled onions
1.5inch cube of ginger. peeled & chopped
6 cloves garlic peeled
7tbsp vegetable oil
1tbsp ground coriander seeds
1tbsp ground cumin seeds
0.5 tbsp ground turmeric
up to 0.5 tsp cayenne pepper
4tbsp plain yoghurt
1 pint water
8oz peeled and finely chopped tomatoes
2 tsp salt
0.5 tsp garam masala
1 tbsp finely chopped fresh green coriander
cut chicken into serving pieces skin all pieces.
chop half of the onions coarsely, cut the remaining onions into halves and then crosswise into very thin slices.
put chopped onions, ginger and garlic into blender and blend into a fine paste, heat the oil in a large pan when hot put in the SLICED onions and fry until deep in colour, remove the onions and set aside.
put in the blended paste and fry for 3-4 mins, now put in the coriander, cumin, turmeric and cayenne put in 1 tbsp of yoghurt and when it has been incorporated add another until all of it has been used.
put in the chicken and stir.
pour in the warer and toms. and salt, stir to mix and bring to a simmer, cover, turn heat to low and cook for 20 mins.
sprinkle in the garam masala and the fried onions cook uncovered for 7-8 mins until sauce thickens serve with green coriander sprinkled on top.
Green Coriander Chicken... also a Madhur Jaffery recipe
Chicken thighs, skinned and scored but meat left on bone
Garlic and Ginger, finely chopped
Lemon juice (and i add lime juice)
Marinate the chicken in garlic, ginger and lemon/lime juice for about 24hours but at least an hour or two.
A finely chopped tomato,
A big handful of fresh coriander finely chopped, stalks an all,
A large chilli finely chopped. If you want heat add some or all of the seeds too,
Yoghurt, the fullest, fattest variety you can find, Yeo Valley is good.
Very hot wok or large pot, rape seed or grape seed oil, and brown the marinating chicken and marinade, keep stirring it to avoid burning the garlic.
Add the tomato, coriander and chilly in one and a half cup of water and a pinch of salt,
Cook very hot, keep stirring, until the mixture is cooked down, al the moisture has evaporated and you are left with a rough paste with the oil beginning to seperate out,
Drop the heat to a simmer, add yogurt, 4 tablespoons, one at a time, mix in, allow to cook down, add another etc
serve with rice or breads.....
Chicken thighs, skinned and scored but meat left on bone
Garlic and Ginger, finely chopped
Lemon juice (and i add lime juice)
Marinate the chicken in garlic, ginger and lemon/lime juice for about 24hours but at least an hour or two.
A finely chopped tomato,
A big handful of fresh coriander finely chopped, stalks an all,
A large chilli finely chopped. If you want heat add some or all of the seeds too,
Yoghurt, the fullest, fattest variety you can find, Yeo Valley is good.
Very hot wok or large pot, rape seed or grape seed oil, and brown the marinating chicken and marinade, keep stirring it to avoid burning the garlic.
Add the tomato, coriander and chilly in one and a half cup of water and a pinch of salt,
Cook very hot, keep stirring, until the mixture is cooked down, al the moisture has evaporated and you are left with a rough paste with the oil beginning to seperate out,
Drop the heat to a simmer, add yogurt, 4 tablespoons, one at a time, mix in, allow to cook down, add another etc
serve with rice or breads.....
Shaolin said:
I don't bother with meat curry at home any more as I can't match the takeaway, so I get one from there if I fancy it. I do make a veggie curry every now and then though which is made all the better with tamarind paste and creamed coconut.
Have a go at Swilly's or mine (or better put, Madhur's!) recipes vs takey-way and report back."The Curry Secret" is a great book if you want to learn how to make an 80s style "restaurant" curry.
For something more authentic, my favourite curry book is "50 Great Curries of India" by Camellia Panjabi
For something more authentic, my favourite curry book is "50 Great Curries of India" by Camellia Panjabi
Alex said:
"The Curry Secret" is a great book if you want to learn how to make an 80s style "restaurant" curry.
For something more authentic, my favourite curry book is "50 Great Curries of India" by Camellia Panjabi
They are both really good books.For something more authentic, my favourite curry book is "50 Great Curries of India" by Camellia Panjabi
Also try ¨what every indian housewife should know¨
My favourite is in here,
http://pistonheads.co.uk/gassing/topic.asp?h=0&...
unless I'm going to spend all day frying onions, in which case.
Heat some ghee in the bottom of a pan, use lots, alternatively some sunflower oil can be sued.
Fry some onions and spices to taste gently for a couple of hours. Throw in some meat and continue to cook gently for a couple of hours, total cooking time is four hours. At this point the onions will disintegrate and you'll get the consistency that is normal in classic Indian restaurant sauces. Add some tomatos if you want a rogan gost, onions and chopped bell peppers for a dupiazza etc.
ETA
Note that if you're using a cheaper cut of meat then put it into the onion mix earlier, or a more expensive cut can be added later.
http://pistonheads.co.uk/gassing/topic.asp?h=0&...
unless I'm going to spend all day frying onions, in which case.
Heat some ghee in the bottom of a pan, use lots, alternatively some sunflower oil can be sued.
Fry some onions and spices to taste gently for a couple of hours. Throw in some meat and continue to cook gently for a couple of hours, total cooking time is four hours. At this point the onions will disintegrate and you'll get the consistency that is normal in classic Indian restaurant sauces. Add some tomatos if you want a rogan gost, onions and chopped bell peppers for a dupiazza etc.
ETA
Note that if you're using a cheaper cut of meat then put it into the onion mix earlier, or a more expensive cut can be added later.
Edited by spikeyhead on Monday 1st September 18:40
littlegreenfairy said:
Alex said:
"The Curry Secret" is a great book if you want to learn how to make an 80s style "restaurant" curry.
For something more authentic, my favourite curry book is "50 Great Curries of India" by Camellia Panjabi
They are both really good books.For something more authentic, my favourite curry book is "50 Great Curries of India" by Camellia Panjabi
Also try ¨what every indian housewife should know¨
Just remembered this website seems to have everything I ever wanted to know about real Indian cooking:
http://www.mamtaskitchen.com/index.php
http://www.mamtaskitchen.com/index.php
One thing I'm really missing from my curry repetoire is a decent mixed vegetable curry, like the ones restaurants serve with birhianis.
I've tried a variety of lentel, potato, yohurt and chick-pea based curries, and while all are fine as a vegetable accompaniment to meat curry dishes, none quite hit the spot for the birhiani.
Any suggestions?
I've tried a variety of lentel, potato, yohurt and chick-pea based curries, and while all are fine as a vegetable accompaniment to meat curry dishes, none quite hit the spot for the birhiani.
Any suggestions?
Edited by Nefarious on Wednesday 3rd September 09:25
Quickest and easiest curry recipe in the world here!!
Shamelessly stolen from 'Shortcut Rhodes' by, well, Gary Rhodes.
Fry large diced onion and garlic in oil till softened, add two or three teaspoons of curry powder and continue to fry for a couple of minutes. Add some diced chicken breast and fry in the curried onions until sealed on the outside. Pour in a large can of evaporated milk, turn down heat and simmer for twenty minutes until thickened. Add more curry powder to taste while simmering. Chuck in a handful of frozen peas a few minutes before serving. Eat with rice, naans, and loads of mango chutney.
Shamelessly stolen from 'Shortcut Rhodes' by, well, Gary Rhodes.
Fry large diced onion and garlic in oil till softened, add two or three teaspoons of curry powder and continue to fry for a couple of minutes. Add some diced chicken breast and fry in the curried onions until sealed on the outside. Pour in a large can of evaporated milk, turn down heat and simmer for twenty minutes until thickened. Add more curry powder to taste while simmering. Chuck in a handful of frozen peas a few minutes before serving. Eat with rice, naans, and loads of mango chutney.
Another Madhur Jaffrey which was fantastic the other week:
http://www.bbc.co.uk/food/recipes/database/porkwit...
http://www.bbc.co.uk/food/recipes/database/porkwit...
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff