Curry Night

Ted_Hutchinson

Potato Pathia
Sambar (Tamarind Lentils)

Curry_Queen

Hi Alison

Sorry I don't have anything to offer at the moment and it could be some time before I start working on any more recipes. I hope you manage to find something suitable to meet your needs

Hunnymonster

Well I just finished making up my base sauce for a curry tomorrow night and some freezing going on - and my OH has just announced that "that tomato & ginger soup you made was lovely" :mad:

Well that's her not getting any curry out of this lot :rotfl:

TRAVELMAN_2

Hi Curry Queen,

GREAT sauce recipe........in fact so good it's identical to the recipe given in the book 'The Curry Secret' by Chris Dhillon??!

RubyMurray

I'd spotted that too Travelman but didn't want to say. I've never much rated the Dhillon base myself but it's a good starting point for people to experiment I guess. There's no need to cook base sauce in 2 stages like Dhillon's book says, the restaurants don't and neither do I.

RubyMurray - currymonster!

TRAVELMAN_2

Rubymurry-can you post/PM your recipe? Are you in the restaurant trade?

RubyMurray

I get all my ideas and info from this marvellous site: http://www.cr0.co.uk I've been a member for a long time and I can't recommend it highly enough, the majority of the members have worked really hard to come up with their recipes and are happy to share with likeminded folk.

As for myself, when it comes to recipes I read as many of them as I can, then go off and do it my own way! Because of this I can't really give out a recipe as such (couldn't give quantities etc), but get stuck in to the recipes on that site and you won't be disappointed. I'm not in the restaurant business apart from being an avid (ex) customer, these days I usually prefer what I make at home.

TRAVELMAN_2

Rubymurry,

Will check it out! I'm an avid curry maker-loads of books/spices at home (always grind me own!). Love authentic curries & restaurant style also. Dhillons sauce is a bit of faffing about (ulness you make a huge batch & freeze sauce-done this before & absolutley fine!) but does make that 'restaurant style' taste!

I'm lucky to live near a lot of asian supermarkets-for example I'll buy 3 bunches (39 p a bunch!) coriander-chop/freeze....same with mint. Don't tend to freeze fenugreek as it goes bitter. I also buy the excellent garlic/ginger pre-frozen/mulched up in 'ice cube' size-saves so much time! Again...the asian butchers round here are great qulaity/value-1 pound boneless chicken legs-£1-20 (!), breast only £1-80! I have many many asian friends & they will not be ripped off on price & asian housewives will NOT compromise on quality!

If you happen to be in west yorkshire a trip to HAQ'S in bradfored is worth it-big asian supermarket-spice/lentil prices are really cheap!

Thanks rubymurray....

Chris

JoeyEmma

Thanks for this recipe Curry Queen. I've just tried it out for the first time and made a double batch as I knew it would be ace. I've frozen most of it in 1pt portions!

I've just made a curry with-
1pt curry sauce
1lb 8oz diced lamb (raw but browned off)
1 1/2 tsp garam massala
1/2 tsp chilli powder
1 tsp cumin
1tsp salt
I cooked all the above for about a couple of hours on a really low light until the meat was tender. At the end I cooked 8 lumps of frozen spinch, pureed it up and stirred it into the curry.

Its be-dish-lous!!! Just like lamb with spinach curry that I love! I've put it in the fridge to mature overnight and we are going to have it with pilau rice.


Thank you Curry Queen!

aurora_borealis_2

Bumping the famous curry thread

I've always meant to try this and now I have an obscene amount of cooked beef leftovers, I will