Curry Night

foxy-tigger

offerto wrote: »

thanks everyone, i`ll kick off a new thread tomorrow with a very basic naan bread recipe + simple method for those that want it
and molly when you make pakora what flour are you using ?
and i`ll look up curry queens thread tomorrow too, maybe we could run this in tandem with her thread, but i`ll pm her to ask first, just bare with me as i dont have these recipes written down this is all from memory and practice.. we need achinese food expert to join us as im hopeless at chinese food and honestly i wouldnt know a foo-yong from a tai-chi haha

Hi there!
Did you start another trhead with the Naan bread recipe and other curry recipe's? I have had a look and I cant find it if you have?
I have made naan bread about 7 or 8 times and they hav e turned out different every time. once it was perfect but I can't remember what I did or which recipe I used:o
can you help?!!
Thanks

Pink.

foxy-tigger wrote: »

Hi there!
Did you start another trhead with the Naan bread recipe and other curry recipe's? I have had a look and I cant find it if you have?
I have made naan bread about 7 or 8 times and they hav e turned out different every time. once it was perfect but I can't remember what I did or which recipe I used:o
can you help?!!
Thanks

Hi foxy-tigger,

This thread may help:

Naan bread recipe.

Pink

foxy-tigger

Pink-winged wrote: »

Hi foxy-tigger,

This thread may help:

Naan bread recipe.

Pink

Thanks Pink!

john_howard_fisher

Thank you. :T Will print off later (too cold 2 go upstairs). Will give to mrs. We love curries the spicier the better.:beer:

zippychick

Hi Steveo

I've merged this with our curry night thread

Suggestions to bring down the cost

* Make a huge batch of sauce up (recipe in first post of this thread) or make your own sauce rather than Jar bought
* Veggie curries - chickpea, lentil, mixed beans, butternut squash and spinach, so many possibilities
* Use half as much meat and put in chickpeas for volume
* Add lentils regardless, they add filling power and dissolve into nothing so you can't see them

Here are also loads of links stolen from a previous post by Pink Winged:p

Recipe for (healthy) thai curry

Korma Curry Recipe anyone?

Chicken curry?

Store cupboard recipe: Chickpea Curry

Help: Basic Indian Curry Sauce Recipe Wanted ONLY Using Ingredients I Have !

Indian Curry Recipe Needed!

Curry recipe?

Cheap daal curry (& good for you!)

Easy Chicken Curry Recipe?

Home Made Curry.....

Curry!

If you do an advanced search and look for the word curry in titles only there are many more threads.
thanks
ZIp

Steve-o

Thanks for the feedback guys. :beer:

JulieGeorgiana wrote: »

1 Jar of sauce is enough for 4 people, I'm not sure how you managed to get 2 jars of sauce and a tin of tomatoes to produce only 4 portions!

Hellyboo wrote: »

I agree that you should get 4 portions from one jar (unless the LG sauces are smaller jars, I've not seen them).

The jars were 350g. I'd imagine that to get more than 2 portions out of each jar, the ingredients would have to have just had a coating of the curry on them rather than have extra curry to flavour the additional rice.

There was probably enough to make 5 portions (with the two jars & tom's), but there was enough liquid there to go up to 8 portions if I'd added something solid to bulk it out with.

I've bought some lentils, so I'll try them out. I'm sure I have a tin of chick peas somewhere too.

JulieGeorgiana

Steve-o wrote: »

Thanks for the feedback guys. :beer:
The jars were 350g. I'd imagine that to get more than 2 portions out of each jar, the ingredients would have to have just had a coating of the curry on them rather than have extra curry to flavour the additional rice.

There was probably enough to make 5 portions (with the two jars & tom's), but there was enough liquid there to go up to 8 portions if I'd added something solid to bulk it out with.

I've bought some lentils, so I'll try them out. I'm sure I have a tin of chick peas somewhere too.

I see where you are coming from...! Too much sauce not enough bulk! You really can add most any vegetable into a curry:

Peppers, sweetcorn, peas, carrots, brocolli, cauliflower, potatoes, lentils, chickpeas, mushrooms....

Basically open the freezer/cupboard/fridge and add whatever you have... but the longer it cooks the more flavour get's drawn into the veg which makes it taste wonderful!!

john_howard_fisher

ok my first useful post (hopefully). me and the mrs both love currys. I was on yahoo answers and came across this (not sure if i can post links to yahoo answers sorry if not please remove):
http://uk.answers.yahoo.com/question/index;_ylt=Aq9c0.K6C5zkgP6dTbRv3ZwhBgx.;_ylv=3?qid=20101021104054AAgZrfw
To cut a long story short the site that was chosen as best answer was tandoori cooking expert. so i had a look. it looks good. they have video recipes for indian cuisine and they have latest offers. it says "community". they want to build community but as far as i can see only one person is doing all of the work. still good idea and some interesting and odd bits and bobs. The site is:
http://www.tandooricookingexpert.com/

Westywoodpecker

Just wanted to say that there are now loads of really good curry recipes which is just brill...

But really missing Curry Queen's input after so long Thank's so much to her for the original recipe

Kantankrus_Mare

Hope someone can help??

Just bought "The curry secret " book as I am wanting to have a go at good authentic curry like you get in the restaurants.

The first I want to have a go at is chicken tikka masala.

It tells me I need a pinch of red food colouring.

Now is this the cooks food colouring you would use in baking or is there a special kind to use in curries?

Any help appreciated.

Mare
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