***Indian Cook Needs to Apply***

intel

Hi Folks..

Now Im looking for some kind MSE folk to help me make a Genuine
Vindaloo and Madras as me and the OH both have colds and we are
great believers that hot/spicy food work a treat.

The thing is I dont want a takeaway as "well Hygene issues"
and I dont want to fork out a load of cash for something
Im sure I can make just as well with your help....

So if cooks of Genuine (non-Googled) Indian nosh can help out that'll be Brill...

Thanks folks :T :T :T


Aaaaaaaah Chooooooooo

squeaky

Start here for the basics...

http://forums.moneysavingexpert.com/showthread.html?t=100759


and then...

http://www.rubymurray.com/

To add the essential extras.

intel

squeaky wrote:

Start here for the basics...

http://forums.moneysavingexpert.com/showthread.html?t=100759


and then...

http://www.rubymurray.com/

To add the essential extras.

Thanks Squeaky :T :T

mrbadexample

Don't forget to let me know what you did when you've done it.

Oh yeah, and what you did wrong too. :rotfl:

intel

Well Ive had a look on C_Qs thread although excellent content I am still at a loo
to make an Authentic Madras or Vidaloo.. and google brings up results but they
are all variations and its a nightmare trying to find the one that is authentc...

More help please

RoCas

Hi Intel,

My OH makes this. Although it's not a curry, it's an original Yemenite recipe for a hot pepper paste which can be added to any food, and is especially great with hotpot style cooking. So you won't actually need a curry recipe. Beware, though ... it blows steam out of your ears!

Ingredients:
50g dry tiny red hot chillies
3 medium sized heads of garlic
1 bunch fresh coriander
1 tablespoon cumin
1 tablespoon coriander seed powder
1 tablespoon black pepper powder
1 tablespoon salt
1 teaspoon cardamon powder
1 teaspoon clove powder
2 tablespoons olive oil (optional)
1 tablespoon methi seed powder (optional)

Preparation:
Peel the garlic and blend roughly until all are crushed. Add the chillies and blend for about a minute. Thoroughly wash the fresh coriander and cut as small as possible. Add this and the rest of the ingredients to the blender and blend for 15 minutes. Allow blender to rest for about a quarter of an hour and then blend for a further 15 minutes.

Hope you both feel better soon.

RoCas

intel

I think I will try this with a little Ofra Haza playing in the background

Thank You

RoCas

intel wrote:

I think I will try this with a little Ofra Haza playing in the background

That would set the scene perfectly !

squeaky

Check the websites listed at the bottom of the Cleaning section of the MEGA index - I'm pretty sure there's a good one for curries that's been added not too long back.

...


yep... under Death by curry

Graham_S_4

hi intel

try this

The Curry Secret : Indian Restaurant Cookery at Home
Kris Dhillon

(didn't want to post the link - copy it into amazon)


i have bought it about 5 times - and always passed it on to friends - it is less than £4 in Waterstones.

You can't go wrong if you follow it

Cheers

G

sheeny_2

There's a website called Mamta's Kitchen which is really authentic.
(Sorry, I haven't sussed out how to do links yet).

Mamta's Kitchen is full of recipes, you can do a recipe search, etc etc.

I've done their Lamb Passanda recipe twice now, and it's gone down brilliantly!