Curry Night

Churchmouse

This reply is directed at Stephen Leak

And until you answer I'll chase you around lol.:p When I last checked Napoli tinned toms, the chopped had 5% more tomato than the whole plum tomatoes. I use at least 6 or 7 times as many chopped tomatoes as whole ones. Therefore unless your use is significantly different you are better off buying mostly chopped tomatoes

Winged_one

I make a few curries from scratch and the biggest thing about the real curries (as opposed to the throw something together in 10 minutes variety) is long slow cooking of LOADS of chopped onions, then garlic and ginger added (I usually use a food processsor for all those) and the spices, fried before adding anything else. And long slow cooking of the sauce once made also - the best curries simmer gently for at least an hour or more.

For an authentic curry experience, we tend to make a reasonably simple pilau rice or proper basmati (although I haven't perfected a nice fluffy dry basmati - it's usually stickier than the good Indian takeaway). And then, if really feeling the cooking juices, I will make a batch of naan breads and freeze half the results (it needs yeast, rising time and patience, so that's not a combination that happens too often in our house).

It is possible, but it tends to be a special, relaxed, Saturday event in our house.

DKLS

Sod making it yourself, if you want a cheap curry dish, go to your local curry house and ask for a veggie or chicken curry aapna style. It shouldnt be more than £4 a portion, as should be as good as my mates mums cooking, I love Kashmiri style food.

Stephen_Leak

Churchmouse wrote: »

This reply is directed at Stephen Leak

And until you answer I'll chase you around lol.:p When I last checked Napoli tinned toms, the chopped had 5% more tomato than the whole plum tomatoes. I use at least 6 or 7 times as many chopped tomatoes as whole ones. Therefore unless your use is significantly different you are better off buying mostly chopped tomatoes

I only mention this, if you can only afford one tin of tomatoes, that plum ones can be used for different things.

laineyc_2

I am trying out your sauce recipe this evening, Curry Queen. I made the sauce and it smells yummy and it is much thicker and authentic looking compared to when I have attempted curries in the past. I hope the hungry lads enjoy it.

DEBTMONKEY1A

This has NEVER failed to make super light..'throw in the air' plain basmati!

1-Wash basmati around 10 times in a bowl/vessel much bigger than the rice until water runs 95% clear-this is important!

2-Pour boiling water (or if cooking a load of rice use water from hot tap to save on boiling kettle 4 times!) so that there is LOADS more water than rice....

3-Bring to boil...cook on a high simmer for SEVEN minutes (timing exactly from moment rice starts to simmer properly)-taste. Rice should be a tiny bit firm/undercooked in middle-do ONE more minute...taste & so on until you reach this 'just undercooked' stage (should be no more than 9 mins).

4-Immediately drain & rinse with loads of COLD water. Leave in a colander/sieve for 5 mins for excess cold water to drain out.

5-Lightly grease a BIG open cooking pot/casserole dish...pour in rice & make a few 'dents' 'holes' to allow heat to circulate. Put in a low oven-100-120 celcius...for 1 & a 1/2 to 3 hours (or more-if temp turned down to say 100 can be kept like this for 4-5 hours-ideal if you are preparing a big meal!). Stir gently to re-distribute drying rice every 1/2-3/4 hour. Once ready can be kept warm by covering in foil.

Thats it! Easy....super fluffy rice IF YOU MAKE SURE TO WASH RICE/rinse in cold properly/& STIR IN OVEN every now & then.

If you're in a hurry you can put oven to say 150 & stir every 15 mins or so for an hour...or even 17o for 3/4 hour. You'll still get lovely dry fluffy rice-but longer is better!

Some people boil in 1/2 rice & 1/2 milk....some add salt to water-up to you!

I always make a huge batch & freeze it in either individual bags or in a big bag...tastes just as good from the freezer!

I think this is how the restaurants do it...!

Triker

Knows what I'll be making for tea tonight, curry time.

minnie123

I am thinking of trying the curry queens Bhuna but I have one question her recipe calls for Chilli powder - is this the same Chilli powder that I use in my Chilli Con Carne (Tescos own chilli powder ingredients are chillies, cumin, garlic & oregano) or is the Chilli powder used in these currys a diff kind. I put Chilli powder into the tescos online shopping and it only came up with the mexican one that is a blend of the spices above.

Can anyone advise me please??

Also the dried fenugreek - is that dried leaves or the powder?

Thanks

bitsandpieces

The chili powder is very likely to be ground cayenne pepper (instead of the spice blend you use). Tescos does sell this, or you can often get big bags cheap from smaller Indian/Pakistani/Bangladeshi shops (I use 'East End' brand).

minnie123

Thanks I shall look for Cayenne then x