the takeaway secret

kinkyjinks

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

I'm going to make it this afternoon but I'm doubling it up as it takes so long. That should be enough for 4 meals, so 3 portions of sauce for the freezer and 1 for tomorrows dinner which will probably be the tikka if I remember to buy coconut.

Swan_2

kinkyjinks wrote: »

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.

one completely dissolves in water the other doesn't, two completely different products imho ... *anticipates St Delia war* :eek: :eek: :eek:

or it could just be me being pedantic fussy picky far too clever for my own good :rotfl:

Clutterfree

I made the Basic Curry Sauce this morning.
TBH the prep doesn't take that long - chop onions, carrots, pepper and that's it! The rest of the ingredients are spices, pastes etc which only need taking out of the jars and measuring!
The only other bit that takes time is waiting 1 hour for it to simmer and then blitzing it - I used my food processor so that was easy enough too.
You will need a big stock pot to cook it all in, though.

Poppytime

sb44 wrote: »

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.

I allowed half a pint in a measuring jug for each portion

Clutterfree wrote: »

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?

The basic curry sauce isn't spicy but yes it does get hotter all depending on which recipe you choose to make

elf06 wrote: »

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)

I didn't leave mine all day purely because the Curry I made used the pre cooked chicken/lamb tikka recipe and I wanted it for a certain time but I do leave it on all day for casseroles and the like. The only thing I find with leaving it on all day is that the it tends to thin out the liquid content more iykwim

kinkyjinks

Well, I mock the saintly Delia and get punished lol. I can't find the block of creamed coconut in any of my local supermarkets. I have coconut milk and dessicated coconut. Would either of these do for the basic curry sauce recipe?

zzzLazyDaisy

Tesco and Asda sell creamed coconut sachets. I don't know it this is the same as block coconut, but I am guessing it is similar

http://www.mysupermarket.co.uk/tesco-price-comparison/Marinades_And_Sauces/Pataks_Creamed_Coconut_4x50g.html

Swan_2

kinkyjinks wrote: »

Well, I mock the saintly Delia and get punished lol. I can't find the block of creamed coconut in any of my local supermarkets. I have coconut milk and dessicated coconut. Would either of these do for the basic curry sauce recipe?

well, we're both in for the Delia lightning bolt then!

I just had a look at the Basic Sauce recipe & there's not all that much coconut block in it, you could probably leave it out on this occasion to save opening a can of coconut milk* or just put in some dessicated coconut
the recipe won't totally fail without it, it'll just taste slightly different

I do a similar sauce from a book by Pat Chapman, there's no coconut in it & it works very well too


* you can freeze what's left over if you do decide to open it

sb44

You can make coconut milk from dessicated coconut and water.

http://www.asianonlinerecipes.com/cooking_guide/coconut_milk.php

Never tried it myself but is sounds like a good idea especially if you only need a small amount.

sb44

Poppytime wrote: »

I allowed half a pint in a measuring jug for each portion

Thanks very much, off to make a shopping list now.

kinkyjinks

Swan wrote: »

well, we're both in for the Delia lightning bolt then!

I just had a look at the Basic Sauce recipe & there's not all that much coconut block in it, you could probably leave it out on this occasion to save opening a can of coconut milk* or just put in some dessicated coconut
the recipe won't totally fail without it, it'll just taste slightly different

I do a similar sauce from a book by Pat Chapman, there's no coconut in it & it works very well too


* you can freeze what's left over if you do decide to open it

I think I'll open a tin, mix it with some blitzed dessicated coconut and try and reduce it down a little. I've got some tubs specifically for freezing portions of coconut milk which are empty at the moment so it's no big deal really. Beware of the lightning bolt