Curry Night

fletch3163

absolutely. Go over to the Old Style boards and there's a thread called The Takeaway Secret. it's a book (I've bought it) and it shows you how to replicate carry out food. I've made a chicken kebab, a doner kebab and a chicken curry, all of which were a resounding success. The doner kebab blows me away actually

dizzybuff

Try this one its yummy , and great as you can make it in the slow cooker as well . Thats if you dont want a chrispy top

http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/river-cottage-every-day-meat_p_2.html

C_Mababejive

You just need to get good at making a good curry then you can turn it into a virtual curry experience complete with "Indian" chilled lager but minus the dodgy wall paper,the darkness,the excess Ghee and agent orange dyes and lastley but not least,the..ermm...after effects.

It is often a good idea to cook up a curry then tupperware box it for later in the week when its an easy reheat and often tastes better. That way you can enjoy it without the slightly dimming effect of having slaved over the stove to produce it.

leo~saphira

Its all to do with the spices

I got a curry I made on Friday night sitting away in the oven stone cold, which I will be reheating later with the pork as I always find leaving it a day or 2 improves the dish alot better

The bake chicken curry link that is mentioned above is spot on :money:
http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/baked-chicken-curry-recipe_p_1.html

and use full fat coconut milk which is £1 odd in asda at the moment.

offerto

ok well i spent 12 years working in an indian restaurant, 8 of those as head chef,
i can tell you how to make everything from onion bhaji`s to naan breads & panir (indian cheese) to yummy ras malai sweet
i`ll post this basic recipe for a bhoona style curry with all natural ingredients, low fat, and contains no thickeners etc so its great for a gluten free diet too

but you will need to stock up on ingredients first
you will need...
coriander powder
cumin powder
curry powder
turmeric powder
ground mixed spice ( this will save you having to buy bay leaves/ cinnamon sticks/cardamons etc)
box of methi/fenugreek leaves (this is the secret weapon that will turn a average curry into a yumfest. tesco sell these in he ethnic aisle)
tinned chopped tomatoes
tube of tomato puree
jar of mixed garlic and ginger paste
chopped onions
salt to taste

ok so the method, there is no big secret or myth to making curry but the 1 tip i will share is to brown the onions before adding the spices... this changes the flavour of the dish completely and helps to combine and balance the flavours of the spices.
anyway

in a dish place 1 tbsp of curry/cumin/turmeric/mixed spice and 2 tbsp coriander... set aside for later... if you like a hotter curry add a tsp of chilli powder her... dont try to add it later as the chilli will not cook out and you will just get a powdery taste to the curry

heat a pan with 2tbsp oil, add the garlic ginger paste... when this is a golden brown, add the onions and cook until they star to brown .. adda tbsp water + keep cooking the onions until they brown further, if they stick to the pan add ater at a tbsp at a time until the onions soften and are looking quite mushy
reduce heat slightly and add in the spices, keep stirring to combine it all ... the mix will become quite dry so add some of the juice from the chopped tomato and a drop of water if neccesary ( but avoid adding too much.. what you want is a kind of dryish paste in the pan.
cook this mix for a couple of minutes then add in the chicken, a tbsp water and reduce heat... stir to seal the chicken, ( this is a good time to boil the water if you are cooking your own rice )
add 3- 4 tbsp water + stir every minute or 2 to prevent burning and when this has been simmering maybe 5 minutes then add the rest of the chopped tomatoes.. this makes the bulk of the sauce.. heat this through and add approx a tbsp of tomato puree to thicken the sauce. and your nearly there.
the kitchen should be full of a delicious curry smell and you should be feeling very hungry by now haha, set your plates out.. drain your rice
take the lid off the curry and sprinkle a tbsp of the methi leaf onto the curry, replace pan lid, serve the rice onto the plates... stir the methi into the curry and serve and enjoy

(if you like a milder curry.. omit the methi and stir in a small pot of single cream)

this recipe can be adapted to make a variey of the standard restaurant dishes

i`ll be only to happy to share other recipes for onion bhajis, pilau rice etc just request on here or msg me ok

andrewmp

offerto wrote: »

ok well i spent 12 years working in an indian restaurant, 8 of those as head chef,
i can tell you how to make everything from onion bhaji`s to naan breads & panir (indian cheese) to yummy ras malai sweet
i`ll post this basic recipe for a bhoona style curry with all natural ingredients, low fat, and contains no thickeners etc so its great for a gluten free diet too

but you will need to stock up on ingredients first
you will need...
coriander powder
cumin powder
curry powder
turmeric powder
ground mixed spice ( this will save you having to buy bay leaves/ cinnamon sticks/cardamons etc)
box of methi/fenugreek leaves (this is the secret weapon that will turn a average curry into a yumfest. tesco sell these in he ethnic aisle)
tinned chopped tomatoes
tube of tomato puree
jar of mixed garlic and ginger paste
chopped onions
salt to taste

ok so the method, there is no big secret or myth to making curry but the 1 tip i will share is to brown the onions before adding the spices... this changes the flavour of the dish completely and helps to combine and balance the flavours of the spices.
anyway

in a dish place 1 tbsp of curry/cumin/turmeric/mixed spice and 2 tbsp coriander... set aside for later... if you like a hotter curry add a tsp of chilli powder her... dont try to add it later as the chilli will not cook out and you will just get a powdery taste to the curry

heat a pan with 2tbsp oil, add the garlic ginger paste... when this is a golden brown, add the onions and cook until they star to brown .. adda tbsp water + keep cooking the onions until they brown further, if they stick to the pan add ater at a tbsp at a time until the onions soften and are looking quite mushy
reduce heat slightly and add in the spices, keep stirring to combine it all ... the mix will become quite dry so add some of the juice from the chopped tomato and a drop of water if neccesary ( but avoid adding too much.. what you want is a kind of dryish paste in the pan.
cook this mix for a couple of minutes then add in the chicken, a tbsp water and reduce heat... stir to seal the chicken, ( this is a good time to boil the water if you are cooking your own rice )
add 3- 4 tbsp water + stir every minute or 2 to prevent burning and when this has been simmering maybe 5 minutes then add the rest of the chopped tomatoes.. this makes the bulk of the sauce.. heat this through and add approx a tbsp of tomato puree to thicken the sauce. and your nearly there.
the kitchen should be full of a delicious curry smell and you should be feeling very hungry by now haha, set your plates out.. drain your rice
take the lid off the curry and sprinkle a tbsp of the methi leaf onto the curry, replace pan lid, serve the rice onto the plates... stir the methi into the curry and serve and enjoy

(if you like a milder curry.. omit the methi and stir in a small pot of single cream)

this recipe can be adapted to make a variey of the standard restaurant dishes

i`ll be only to happy to share other recipes for onion bhajis, pilau rice etc just request on here or msg me ok

Sounds nice, I'll have to give that a try!

Dr.Who-Who

For me, there are 2 type of Indian curry recipes - 1 proper Indian curry ( see link below) and the 2nd one are the 1 they cater for western taste.

You want proper Indian food this is one of the many indian recipes website:

http://www.vahrehvah.com/

cootambear

I dont think you can make one as good as a good resteraunt. However the use of fresh garlic ginger and coriander makes a world of difference.

Sublime_2

Pataks curry paste (not the sauce). One of the few cheats I've no qualms about using.

Their madras paste, a large onion, garlic, ginger (optional), plus chopped tomatoes, and water, make for a very authentic tasting curry.

elainemn

offerto wrote: »

ok well i spent 12 years working in an indian restaurant, 8 of those as head chef,
i can tell you how to make everything from onion bhaji`s to naan breads & panir (indian cheese) to yummy ras malai sweet
i`ll post this basic recipe for a bhoona style curry with all natural ingredients, low fat, and contains no thickeners etc so its great for a gluten free diet too

but you will need to stock up on ingredients first
you will need...
coriander powder
cumin powder
curry powder
turmeric powder
ground mixed spice ( this will save you having to buy bay leaves/ cinnamon sticks/cardamons etc)
box of methi/fenugreek leaves (this is the secret weapon that will turn a average curry into a yumfest. tesco sell these in he ethnic aisle)
tinned chopped tomatoes
tube of tomato puree
jar of mixed garlic and ginger paste
chopped onions
salt to taste

ok so the method, there is no big secret or myth to making curry but the 1 tip i will share is to brown the onions before adding the spices... this changes the flavour of the dish completely and helps to combine and balance the flavours of the spices.
anyway

in a dish place 1 tbsp of curry/cumin/turmeric/mixed spice and 2 tbsp coriander... set aside for later... if you like a hotter curry add a tsp of chilli powder her... dont try to add it later as the chilli will not cook out and you will just get a powdery taste to the curry

heat a pan with 2tbsp oil, add the garlic ginger paste... when this is a golden brown, add the onions and cook until they star to brown .. adda tbsp water + keep cooking the onions until they brown further, if they stick to the pan add ater at a tbsp at a time until the onions soften and are looking quite mushy
reduce heat slightly and add in the spices, keep stirring to combine it all ... the mix will become quite dry so add some of the juice from the chopped tomato and a drop of water if neccesary ( but avoid adding too much.. what you want is a kind of dryish paste in the pan.
cook this mix for a couple of minutes then add in the chicken, a tbsp water and reduce heat... stir to seal the chicken, ( this is a good time to boil the water if you are cooking your own rice )
add 3- 4 tbsp water + stir every minute or 2 to prevent burning and when this has been simmering maybe 5 minutes then add the rest of the chopped tomatoes.. this makes the bulk of the sauce.. heat this through and add approx a tbsp of tomato puree to thicken the sauce. and your nearly there.
the kitchen should be full of a delicious curry smell and you should be feeling very hungry by now haha, set your plates out.. drain your rice
take the lid off the curry and sprinkle a tbsp of the methi leaf onto the curry, replace pan lid, serve the rice onto the plates... stir the methi into the curry and serve and enjoy

(if you like a milder curry.. omit the methi and stir in a small pot of single cream)

this recipe can be adapted to make a variey of the standard restaurant dishes

i`ll be only to happy to share other recipes for onion bhajis, pilau rice etc just request on here or msg me ok

Wow thanks. Got the shoppong list ready. Looking forward to the onion bahjis as love the indian ones & hate the supermarket ones as too heavy.