Indian Food Fans

schiff

Could I also add https://www.madhuban.co.uk for authentic curry sauces. I found them locally, liked what they offered and went online. They are not cheap - I bought four 485g tubs on line at £3.50 each, delivered free. But they each do last through a few batches of curry, so work out a lot cheaper than these jars of curry sauce that you use up at one go. And they are really authentic.

If you really want a real cheapo as a curry, have a look at the following, which I offered on another thread about cheap meals, using a slow cooker (SC).

Buy a cheap cut of beef - brisket, stewing steak, etc. Cut into bite size pieces and squeeze dry with kitchen paper. Brown in a frying pan with olive oil. Tip into the pre-heated slow cooker. Add half a cup of water into which a vegetable stock cube has been dissolved.
Fry a chopped onion (and chopped garlic if you want to live a long life!) in the same frying pan. Tip into SC. Fry a batch of chopped mushrooms in the frying pan with more olive oil and tip into SC.
Add a dash of sea salt and freshly milled black pepper. Sprinkle into the SC a teaspoon of Ground Mixed Spice, obtainable from your local Indian/Pakistani grocery store. (I paid £1.29 for my 400g bag of GMS, which is about the same price as one of these tins of curry sauce that you tip into casseroles in their entirety. The bag of GMS lasts for ever {subject to use by date} and is fantastic value. It also tastes very authentic and smells wonderful!) Stir the content of the SC around after a while. You shouldn't normally have to watch for the content drying out (that's the beauty of SCs) but if you are, add some more hot water. You will finish up with a delicious curry and it won't have cost you an arm and a leg. Word of warning: you will need to monitor the amount of GMS that you put in; go easy on it the first time and increase the dose according to your taste. The SC takes its time and you will have to take that into account. The meat will get progressively more and more tender and, if you leave it long enough, you will be able to cut it easily with a spoon!

Eat it with boring boiled rice or alternatively a mash of potatoes, carrots, turnip, swede, etc (boil the veg in salted water and mash with milk [or creme fraiche] and freshly milled black pepper. If you are having this mash with a less spicy main meal (steak or chops) you could add a teaspoon of horse radish sauce to it for a bit of 'bite'.

I was a bit sarky about boiled rice which is so bland and boring. If you want my recipe for yellow basmati rice just ask.

The recipe works just as well with chicken, turkey, pork loin, lamb (but that's expensive). Preferably off the bone as bulky things are sometimes difficult to fit in a SC. My bargain to end all bargains was a turkey leg - they are massive and you can normally get them at Tesc/Sains etc for 99p. I bought one reduced to 65p, spent half an hour slicing the meat off the bone and used it with the above recipe. It made about 5 portions! And I boiled up the bone to make stock for my rice!

I've emphasised the bit that's relevant.

bltchef

hi you could try these sites
http://rubymurray.com/
http://freespace.virgin.net/tim.dilks/