Curry Night

squeaky

I'd say, yes OK, but I reckon you'll only need about half the amount of each. Remember the basic sauce is quite mild.

Curry_Queen will be along later to adjust levels I'm sure, but in the meantime remember the old adage that you can always add a few more spices if needed but it's a right beggar trying to take them out!

Ticklemouse

Although I said thanks on todays OS thread, I just thought I'd say 'ta' proper like on here, now it's re-appeared

Cheers, CQ, old girl. Made the base sauce last night and then went on to make a lamb bhuna. Yum Yum Yummity Yum Mr TM tells me it's the bestest curry I've ever made and I did 'fess up that it was one of your recipes

I have loads of base sauce left, so will be bagging it up and freezing it later - unless I decide to make a chicken korma tomorrow - the kids will enjoy that one - maybe even mine

Are there lots more recipes in the index yet? Hope so. Will have to investimigate later

Badgergal

I made a prawn bhuna (using the chicken bhuna recipe with prawn in place of chicken) for me and the boyf. The boyf pronounced it "tasty" which is high praise indeed considering his Dad was from Goa so he knows his curries!

Thank you! Have got the rest of the base sauce in the freezer, and the rest of last night's curry for my lunch at work today (my colleagues are gonna love me making this place smell like a takeaway!Muhaha!)

Lucie_2

Well, I decided that I couldn't be the only one not to have tried it, so me onions are currently on the boil! (I mean simmer)

I remember watching one of those moneyspinning programmes a while back (you know the one, with that annoying woman when it should have been Martin's job ) & the family were spending too much on takeaways, so they got an indian chef to show them how to make it themselves. He said the secret was all in the "onion base", so I've high hopes for this!

bigburd

this was the best curry i've ever made - all the family loved it. OH made the nan breads, they were great too!! Thanks very much for this :T

Curry_Queen

jewlls wrote:

Hi there,
This will be the first time that I am attempting to make one of these curries, but I need to know if i can use ground ginger and garlic granules in the basic curry sauce method. It says to use 50g ginger and 50g of garlic?,
Thought I would ask first to be on the safe side.

PS I forgot to ask can it all be frozen as I am attempting the dansak.

Jewlls

I wouldn't like to say yes as these are completely different products to fresh garlic and ginger, which is what you really need to use, and they have different uses in cooking. You can get away with using the jars of minced stuff as that's still basically in it's fresh form, but I personally wouldn't use garlic granules or ground ginger.

If you want to try it then why not try making a very small amount and see how it turns out rather than risk ruining such a large batch? If you do, let me know how it turns out, although of course you won't know what the finished product should taste like to compare it to

Good luck!

beachbeth

Im definitely going to try these curry recipes, as Ive tried curries in the past and found them a bit lacking. (Incidentally, when I first saw your name, Curry Queen, I thought perhaps you ate a lot of takeaways!!!).

Can I just ask, do you use salted or unsalted cashews?

Curry_Queen

beachbeth wrote:

(Incidentally, when I first saw your name, Curry Queen, I thought perhaps you ate a lot of takeaways!!!).

Can I just ask, do you use salted or unsalted cashews?

LOL! I did go through a spell of being a take-away junkie but my bank balance wasn't too happy about it which is why I decided to re-create those dishes at home

I find now that there's very few take-aways I can actually eat without feeling bloated and very thirsty (probably the MSG and additives they use) and sometimes feel quite ill! ... so we don't have them very often, if at all these days. The exception to the rule is a nice lamb or chicken shish kebab as it's basically unadulterated meat and salad. Doner meat is far too salty! Fish and chips are ok too occasionally, but not great for the waistline

The cashews I buy are just the plain white ones which are meant for cooking with, rather than those salted or roasted ones sold as nibbles, although I'm sure you could use them too but make sure you reduce any additional salt to your dish to compensate for them

beachbeth

Thanks a lot for that CQ! I feel the same about takeaways. When I make chinese dishes myself at home they are far superior, less salty and we all enjoy them far more. I know whats gone into them too!

squeaky

Hi, all

Due to popular demand I've managed to fiddle things around a bit and get Curry Queen's World Famous Curry Sauce Recipe as the first post in what once was the "Curry Queen you're a star" thread and, as you can see - it's now called Curry Night.

Good innit?