the takeaway secret

elf06

I quite fancy making some of the curries but have been put off (only delaying the inevitable really :rotfl:) by the long recipe for the sauce. I know I will end up making it at some point but wondered how those of you who HAVE made it found it? I mean ingredients method etc

Thanks

Swan_2

kinkyjinks wrote: »

Delia says that coconut powder is coconut milk powder so I guess coconut milk is closest, but I'm pretty certain you'd have to adjust the liquid in the recipe somehow. I'd probably go with SB44's suggestion and blitz up some dessicated coconut.

hmmm, I've got both in my cupboards & they're quite different :think:

coconut powder is just that, finely ground coconut which is still slightly 'bitty'
coconut milk powder is a very fine powder that dissolves in water to make coconut milk

that said I've had a look at the recipe (I got the book for the Doner ) & I don't imagine it'd make a lot of difference which one you used in this instance*

CFM wrote: »

as dessicated coconut is already sweetened, i'd leave out the sugar (or only add a little)

dessicated coconut isn't always sweetened (mine isn't) check the packaging for the ingredients list to make sure you've got the kind you want

peppa-pig wrote: »

I ended up buying a bag of desicated coconut from sainsburys for 78p and blitzing it with the food processor to make it more powdery and it worked a treat. I still used the same amount of sugar as per the recipe............

I have to say that I will blow my own trumpet and that it was a complete success!!! It was sooooooooooooooooooooooo yummy and you really wouldn't have known that it hadnt come from the takeaway! Sadly the tikka chicken recipe said it was for 4 servings - me and DH ate the lot lol

Would recommend this book to everyone I ever see - 3 meals ad 3 successes....best money I ever spent buying this book!!

*excellent improvisation & result! :T



EDIT ... I've just had a check & realised that I have 5 different kinds of coconut in store

canned coconut milk, coconut milk powder, powdered coconut, unsweetened dessicated coconut & fresh grated coconut (in the freezer) ... I like coconut

Poppytime

elf06 wrote: »

I quite fancy making some of the curries but have been put off (only delaying the inevitable really :rotfl:) by the long recipe for the sauce. I know I will end up making it at some point but wondered how those of you who HAVE made it found it? I mean ingredients method etc

Thanks

Hi Elf
I made the curry sauce last Friday and it took me 2 hours but then I used it on Saturday to make 2 different curries - both turned out very well. What was left of the basic sauce is now in the freezer ready for the next time. If I remember rightly the recipe says it makes 7 - 8 curries but I actually had enough to make 10. Once you have the sauce made up it doesn't take so long to make the actual curry. One thing I did do with the lamb curry I made, as I had used a cheaper cut of meat, was once it was all made up I put it in the slow cooker for a couple of hours and the meat was so tender

Well worth the effort in my opinion

peppa-pig

yes the recipe for the curry sauce is long ad slightly time consuming, but well worth the effort and as Poppytime says you have loads left for the next few times!

sb44

Can I ask those who are making the basic curry sauce how they are measuring it to make up other meals please?

Are you dividing it by volume in a measuring jug or by weight?

Ta.

busiscoming2

I have been very inspired by all your feedback on this thread, so I have just ordered my copy of the takeaway book!!!

Swan_2

busiscoming2 wrote: »

I have been very inspired by all your feedback on this thread, so I have just ordered my copy of the takeaway book!!!

me too, I'm a cook-book addict & didn't think I'd want this one until I saw all the great posts on this thread

Clutterfree

I'm making the Chicken Tikka Masala today.
I have the Basic Curry Sauce bubbling away as I type.
I've had a quick taste but it doesn't seem very spicy.
I am assuming that it will get hotter when I add the tikka marinade and finish the recipe?

elf06

Poppytime wrote: »

Hi Elf
I made the curry sauce last Friday and it took me 2 hours but then I used it on Saturday to make 2 different curries - both turned out very well. What was left of the basic sauce is now in the freezer ready for the next time. If I remember rightly the recipe says it makes 7 - 8 curries but I actually had enough to make 10. Once you have the sauce made up it doesn't take so long to make the actual curry. One thing I did do with the lamb curry I made, as I had used a cheaper cut of meat, was once it was all made up I put it in the slow cooker for a couple of hours and the meat was so tender

Well worth the effort in my opinion

peppa-pig wrote: »

yes the recipe for the curry sauce is long ad slightly time consuming, but well worth the effort and as Poppytime says you have loads left for the next few times!

Brilliant guys thanks for that - I will give it a shot on a day when I have a little 'extra' time iykwim.

Love the slow cooker idea Poppy I love having my dinner ready for me when I get in from work and now its starting to get wintery a curry ready and waiting for me would be ideal Can I ask how long you did yours for as I am terrible for leaving mine in ALL day (from 7.30 until near 6pm)

kinkyjinks

Swan wrote: »

hmmm, I've got both in my cupboards & they're quite different :think:

coconut powder is just that, finely ground coconut which is still slightly 'bitty'
coconut milk powder is a very fine powder that dissolves in water to make coconut milk

that said I've had a look at the recipe (I got the book for the Doner ) & I don't imagine it'd make a lot of difference which one you used in this instance*

Thanks for clearing that up. Just shows that even Delia can get things wrong :rotfl:(including her 'cheats'). I'm looking forward to trying the tikka recipe now.