Curry Night

Pink.

Hi Kantankrus Mare,

It's just normal red food colouring. I don't bother with it usually as it doesn't add anything to the flavour of the tikka masala.

Pink

Kantankrus_Mare

I guess I should read from the beginning for my answer but Im now at the cooling down of the green gunk stage before I whizz it.

I'm a bit confused though.

I want to use half to make the curry tomorrow and freeze the rest.

Stage three? Do i half the ingredients in basic curry sauce mixture ( tomatoes , turmeric, paprika etc?

If I am only using half onion mixture I wouldnt use all stage three ingredients would I?

don't know if Im making any sense :cool:

Kantankrus_Mare

Ah..... seems I can freeze it after stage three so I think that will be easier.

(Hope this turns out ok)

Kantankrus_Mare

Kantankrus_Mare wrote: »

Pleased you bumphed it aurura as i had it lurking amongst my subscribed threads always meaning to try it. :rolleyes:

You know what its like.

Friday night is curry night in our house and I always buy Chicken Jalfrezi from Asda which we love but at £7 for a meal for two it certainly increases the weekly shop and Im sure if I could perfect making curry it would work out cheaper.

Tried a recipe out of one of my cook books and it was a disaster so kind of gave up on the idea.

Ok so now its on my new years resolution list and I WILL give it a go.

Oh my god..........just found this when looking through the thread!! :rotfl:2008!!!

We progressed to "proper" indian takeaway from our fave restaurant costing us about £16 a week :eek:

Well I finally got round to it.

Will be back with verdict in a few days.
x

ebayqueen_2

hi there
thanks so much ... was looking for a recipe for Naan bread as its my husbands fav ... will give it a go at the weekend.
have recently started cooking my own pizzas instead of buying them. Have dough frozen in batches now and its pizza for tea tonight.

love this site and you very helpful and friendly people

Kantankrus_Mare

Well I made the chicken tikka masala which turned out good but still no quite what we get from the local indian,

OH loved it and even kids ate it which is great as they never normally touch Indian food.

Pilau rice was excellent though and I will definitely be making it again.

Froze lots of sauce mixture and will have a go at jalfrezi next ,

JulieGeorgiana

I have now tried the Curry Queens Chicken Korma and Tikka Masala... they have been a HUGE hit in our house! I am trying the Murgh Makhani (Butter Chicken) next, then the Bhuna Curry!

The base was easy to make, and when using leftover chicken making each curry takes no time at all! Perfect x

artichoke

well a poster on here introduced me to the

http://www.spicebox.co.uk/curry-mixes/

and i am hooked

I order a lot of mixes at a time and they keep in the freezer...

i then batch cook up a lot of one mix and eat one and freeze the rest

I made a dhansak last week from one mix from this site - it was eaten by 4 hungry adults and i put 3 meal portions in the freezer...

so it is wonderful value and tastes really great - much better than jars...

i seem to do an order with them every few months as we have a curry night once a week ..

art

BakerBoy

I've been using The Curry Secret book for about 7 years now and I no longer follow any of the recipes after I've made the basic sauce to freeze. I just freestyle these days using whatever spices I've got, and I always use peeled plum tomatoes (30p ish a tin) and whizz them, as I hate tinned toms with the skins on. Garlic, ginger & chilli go in chopped after I have sealed the meat and then cooked the spices in oil. Cheapest cuts work best for me as I always make my curries the day before. I will admit that I had a disaster in January having used some very lean stewing venison and once the curry was cooked it was completely tasteless - we were dumbstruck as we'd used loads of spices. I can only guess it was too lean. My favourite curry at the moment is lamb with finely chopped spinach (bought frozen) and halved fresh tomatoes placed face-up before cooking for three hours.

If I cook chicken tikka (or pheasant in season) I don't bother with food coloring, a tablespoon of tomato puree does the job.

If I want a curry and haven't planned it I just whizz some onion with the tinned toms and this works as a quick curry base.

Just found this thread so haven't read all the wisdom, am very much looking forward to seeing how others reach curry perfection.

Cosmopolitan

Can anybody tell me roughly how many onions are in a KG?

Am planning on making curry later (or maybe at the weekend) using the recipe in Curry Queen's Curry Night thread which calls for a kg of onions.

Obviously it will depend on the size of the onions but has anyone got a rough estimate for me.

Many Thanks :beer: