Curry Night

d42mat

donnaessex wrote: »

Curry Queen over on Old Style posted her Madras recipe and since trying that about 6 months ago we have NEVER had another indian takeaway (used to be a weekly treat). I can make it really cheaply now too - make it in bulk then freeze about 10 double portions for me and my husband. We eat it at least once a week.

Its quite honestly the best curry I've ever had.

Where's the OLD style?
Not sure where to look?

Thanks
Matt

alwaysonthego_2

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DCFC79

Ive had a few nice ones and they dont quite taste the same but id rather eat a home made 1 than a take away 1

kochi1

thanks Offerto - love indian food full stop, apart from my partners sisters vindaloo lol - just a tad too much :-) Best food I've had there are the street stalls. oh am missing mutton curry!!

hot.chick

there is a chinese thread on old style - if you post on there someone who can search better than me will find it for you

bitsandpieces

A lot of that depends on how good the restaurant is and how good a cook you are. A homemade curry can easily be much better than a bad takeout made with lousy meat and loads of unnecessary additives. I don't think I cook Indian food often enough to do it as well as someone making quality curries every day, though, let alone getting fiddly things like dhosa right. I'm missing things like a tandoor at home, too, and don't tend to keep ingredients like ghee in stock.

purpleheather2810

hot.chick wrote: »

there is a chinese thread on old style - if you post on there someone who can search better than me will find it for you

Here it is - https://forums.moneysavingexpert.com/discussion/1616107 :j

Kevie192

Great thread

Offerto, I can't wait for your thread. I would really love to be able to make proper pilau rice

Pink.

Hi toria,

Have you seen this thread?

Curry Night

It has some fabulous recipes. I'll add your thread to that one later to keep the recipes together.

Pink

Stephen_Leak

Try this. The magic ingedient is the little bit of fresh ginger - it gives it that "zing". It also uses separate chilli powder for hotness and garam masala and turmeric for spiciness, so you can fine tune these for your own personal curry "nirvana".

MEAT CURRY

Serves 2

INGREDIENTS

375g of beef, lamb or pork, chicken or turkey
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of oil
200g (½ a 400g tin) of plum tomatoes
1 teaspoon of chilli powder
1 tablespoon of garam masala
½ a teaspoon of ground turmeric
250ml of water

DEFROSTING

If you are using frozen chicken, make sure that it is completely defrosted before use. Leave it in the fridge overnight, or out of the fridge and covered for 6 hours.

METHOD

Chop the meat into 2cm (1 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a saucepan on a moderate heat. Put the garlic, ginger, meat and onions into the pan. Cook for 20 minutes until the meat is an even colour, with no pink bits. Stir frequently to stop it sticking.

Open the tin of tomatoes. Pour the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Put half the chopped tomatoes into the pan and save the other half.

Add the chilli, garam masala, turmeric and water. Stir thoroughly.

Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and cook for 30 minutes, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERATIONS

The quantity of chilli powder above makes for a medium curry. For a hot one, increase this to 1½ teaspoons.

For a mild one, decrease this to ½ a teaspoon. Add 100ml (½ a 200ml pot) of yoghurt 5 to 10 minutes before the end of cooking. For a mild chicken or turkey Korma, also add a 50g sachet of creamed coconut. Add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.

TIPS

Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.