Your best curry recipies

[DumLum]

My girlfriend and I love eating curries. She cooks a pretty good one, but we are ready to start experimenting with new curry flavours and styles.
I am confident that there are curry conisours amongst us on NSC, so come on what are your best curry recipies?

If you know the recipie for this curry....please keep it to yourself.

BBC News - Pair in hospital after Kismot curry contest

 

[surrey jim]

Oh..since this is my first post, I can't post links but 'The Indian Housewife's Recipe Book' and 'The Curry Secret'..both worth a look, both on Amazon

Seconded. The Curry Secret is the bible of curry cooking.

 

[surrey jim]

In fact I originally brought it from a recommendation on here The greatest book ever written, ever, EVER!!!

 

[deletebeepbeepbeep]

Oh..since this is my first post, I can't post links but 'The Indian Housewife's Recipe Book' and 'The Curry Secret'..both worth a look, both on Amazon

Both of these are excellent.

 

[dannyboy]

i doubt anyone will try this on here but you should do itsone of the nicest curries ive had and ive been to india and some top indian restaurants. its really easy too

goan red curry

2 large ish mild red chillis de seeded
1 tsp cumin seeds
1.5 tsp coriander seeds
3 cloves
6 black peppercorns
.75 tsp turmeric
9 large cloves garlic
1cm piece ginger
good piece of cinnamon
1 tsp tamarind paste
.75 tsp sugar
.75 tsp salt
5 TBSP white wine vinegar

put all those in a blender and blast the shit out of it till it makes a paste

heat some oil in a saucepan and fry a sliced large onion until browned (10 mins) ad the paste from above and cook for 3 mins

add 4 large chopped tomatoes and a pinch of salt and cook for 10 mins or until the tomatoes have softened. give it a stir then leave for about 5 mins till it goes darker.

put in 4 large chicken breasts chopped or 700g of thighs or whatever and add half pint of water . cover it and cook over a low heat for 20 mins then take the lid off and cook off the excessmoisture till you get the consistency you want.

try it its bloody lovely

 

[CheeseRolls]

From the big boys curry book

BBCB Home

Never boiled minced lamb before, but the results were impressive

 

[Acker79]

I made this curry
Chicken Pathia (Patia) Curry Recipe

With the herby rice from this recipe:
BBC - Food - Recipes : Beef rendang (I made a rendang on saturday, but from a different recipe).

Last night, and it went down very well.



Apprently, it's national curry week, so this thread deserves a timely bump.
http://www.nationaleatingoutweek.com/peters%20old%20site/contents3.html

 

[dannyboy]

i agree with the beef rendang . made one a couple years ago , was lovely. glad you bounced this thread as a mate wanted the goan red curry and i cant be assed to type it out again.

 

[Questions]

....

 

[Questions]

...If you really want to receate the sort of curry that you would get in your local Indian restaurant then you`ll need to do it the same way that they do it by making a base sauce first. Make plenty and you can freeze it.


This is the place to go if you are serious about curry, trust me. Curry Recipes Online - Index
Base sauce
8 to 10 medium size cooking onions (about 1.5 kg unpeeled)
1 large carrot
1 green pepper
4 salad potatoes (peeled)
2 medium tomatoes

Chop roughly and add to large cooking pot

Add:-

2 cups (500 ml) of fresh vegetable oil
2 tbsp (30 g) garlic/ginger puree
1 tbsp (15 g ml) salt
enough water to cover all the ingredients

Cover and bring to boil. Simmer for about 40 minutes stirring occasionally.

Add:-

Half a tin (200 g) of chopped plum tomatoes (Italian Napolina)
25 ml cumin powder
25 ml coriander powder
25 ml turmeric powder
25 ml paprika (deghi mirch)

1 tsp - 5 ml, 1 tbsp = 15 ml

Cook for another 10 minutes.
Remove from heat and blend for at least 5 minutes until very smooth.

Add 2 pints of water. The gravy will now resemble a very thin soup.

Bring to boil. Simmer uncovered for about 20-30 minutes stirring occasionally. Remove any scum forming on the surface. When the oil separates the gravy is complete.

Then you`ll go from here to making whatever curry takes your fancy. Below is a very good Jalfrezi.
Serves 2

Ingredients: JALFREZI

- 300g skinless chicken breast (chopped into approximately 1 inch cubes)
- 75 ml spiced oil (here: How to Make Spicy Oil ? The Secret to Truly Replicating BIR curries?)
- 1 medium onion (coarsely chopped into approximately 0.5 inch squares)
- 0.25 green capsicum (coarsely chopped into approximately 0.5 inch squares)
- 0.25 red capsicum (coarsely chopped into approximately 0.5 inch squares)
- 4 green chillies (whole, spiked through sides with a fork)
- 0.5 tomato (quartered)
- 1 tsp fresh garlic (pureed)
- 0.5 tsp fresh ginger (pureed)
- 1 tbsp tomato paste (diluted to a puree with 3 tbsp water)
- 300ml curry base (here: CA's Curry Base (aka ))
- 1 tsp curry masala (here: Login) or use same proportion as in base mix spices.
- 1 tsp curry powder (any decent mild or medium one, or paste, will do)
- 1 tsp chilli powder (or to taste)
- 0.5 tsp salt (or to taste)
- 1 tsp sugar (or to taste)
- fresh chopped coriander (to taste)

Method:

- Heat curry base to a gentle simmer
- Heat oil in suitable pan (I use a cast iron wok) until almost smoking
- Add chicken and fry for a minute, on high heat, with continuous stirring, until sealed (i.e. just white on the outside)
- Add onions, green and red capsicums, chillies and tomatoes and stir fry for a couple of minutes or so (fry, don?t broil)
- Add garlic and ginger and fry, for a minute or so, with continuous stirring (do not burn!)
- Remove from heat and add chilli powder, curry masala and curry powder (or paste)
- Stir, to coat the chicken, and return to heat
- Immediately add tomato puree, stirring continuously
- Fry for 30 seconds or so, on high heat, with continuous stirring (do not burn!)
- Add a ladle of curry base and stir
- Continue to add the curry base, a ladle at a time, stirring occasionally as the water evaporates and the sauce thickens
- Add salt and sugar to taste and stir
- Continue to simmer, on medium heat, stirring occasionally, until the oil begins to separate (5 to 10 minutes)
- Add fresh coriander to taste
- Serve

 

[Mutts Nuts]

Lamb Vindaloo
Ingrediants
1 small shoulder or leg of lamb i used the leg easier to dice up
3 Large onions sliced

Marinade
100ml red wine vinegar
2 tbl spoon oil
2 tsp salt

Mix Marinade
Cut lamb into pieces size according to preference and soak in marinade in fridge for 2 hours

Vindaloo curry paste
1 medium onion chopped
6 cloves garlic
25g ginger finely chopped
3 big red fresh chillies seeds in chopped
1 tbl sp English mustard powder
1 tbl sp grd Cumin
1 tbl sp gd coriander
1tbl sp grd paprika
2 tsp grd turmeric
2 tsp cayenne pepper
1tsp grd cinnamon
Mix to a paste in blender
put 600 ml water in pan using bone and trimmed fat make a stock untill reduced to 500ml about 20 minutes
cook the 3 large onions until lightly browned and soft in large pan

seal the marinated lamb until coloured

Add the curry paste to the onions
Cook the paste and onions for about 10 minutes
Add the sealed lamb
add the marinade
add the Stock
Add 2 bay leaves
add 2 tsp salt
Mix till lightly simmering
Transfer to large casserole dish cook at 180c gas mark 4 for 45 minutes
Peel 500g of potatos and chop in to 2 cm chunks
Add the potatos to the curry and cook for a furher 1 hour
Naan breads from super market optional and best seved in bowls

imho it`s the dogs bollox but it`s too hot for the misses and my daughter

Recipe taken from hairy bikers best of British,food from afar on i player ( very funny to watch )

 

[CoachVealie]

Easy to prepare and tasty!


ww bbcgoodfood kom / recipes / 1972 / red-pork-curry-with-green-beans

sorry about the link. Not enough posts to put the actual link in.....

 

[Acker79]

Easy to prepare and tasty!


ww bbcgoodfood kom / recipes / 1972 / red-pork-curry-with-green-beans

sorry about the link. Not enough posts to put the actual link in.....

http://www.bbcgoodfood.com/recipes/1972/red-pork-curry-with-green-beans

 

[blue and white stripes45]

 

[Tricky Dicky]

Rather odd bouncage

 

[OurPrice]

First post alert (so be nice!)

On a slightly different tack, what 'classy' Indian restaurants would people recommend in Brighton area? We have eaten at Indian Summer a few times and rate it highly, but wouldn't mind trying out somewhere new...

 

[kc1]

Oh..since this is my first post, I can't post links but 'The Indian Housewife's Recipe Book' and 'The Curry Secret'..both worth a look, both on Amazon

The curry secret book is superb.
I have trays of frozen curry sauce in the freezer, along with ice cube trays full of the green stuff used to prep the meat.
The curries taste identical to restaurants/ takeaways. More involved to make but the results are out of this world.

 

[Hatterlovesbrighton]

Use chicken thigh instead of breast.

 

[banjo]

Chicken Vindaloo

1 tsp ground cumin
1 tsp ground cinnamon
2 tsp mustard powder
1.5 tsp ground coriander
1 tsp cayenne pepper
5 tbsp red wine vinegar
1tsp brown sugar
150ml veg oil (or 5 tbsp ghee)
8 grushed garlic cloves
3 red onions sliced
4 chicken breasts cut into chunks
2 small (hot) red chillies chopped (more if you want it hotter)
2 tins chopped tomatoes
1 tbsp tomato puree
couple of drops red food colouring

Mix spices in a bowl with vinegar & sugar. Heat oil/ghee in pan, add garlic & onions for 5 minutes. Add chicken & chillies, cook for 3 more minutes. Add tomatoes, puree and colouring. Stir in spice mix, bring to boil, cover and simmer on a low heat for an hour (stirring occasionally).

Love vindaloo so gonna try this out many thanks.

 

[Questions]

my bible.....

www.cr0.co.uk | Curry Recipes Online | Curry Recipes

This is as far as you need to look if you want authentic BIR curries. Did a nice Jalfrezi last night.