Idiot's guide to a nice beef curry needed.

tigs78

Here is my finished article, the only thing I didn't have was peppers so I didn't put them in. I used Schwartz medium curry powder, tastes lovely.

I have to confess I didn't make the paratha, I think the plastic packaging around the naan bread gives it away slightly

alikat_3

A great curry sauce, better than you can buy in Tesco's etc, is easily made, it takes a couple of hours, but can be left most of the time & checked now & again, this method was taught to me by an Indian friend.

The main ingridient is onion's, take a good quantity (at least 4 spanish or 6 small sized) & fry down very slowly, add garlic & salt to taste (+ cumin, ginger etc depending on taste) & any sweet veg you have, very thinly cut, such as carrots, parsnip, tomatoes & peppers.

Fry very gently & add required amount of curry powder/paste chilli, etc, as the oil dry's out add a small amounts of water. The onions & tomatoes will break down & make a sauce, add more water, until it reaches desired thickness. If only onions, plus tomatoes are used it will break down on it's own, adding other veg may require liqiuidising, better than you can buy & cheaper.

JMU-95

hey thanks everyone. Especially motherof1 and tigs78 - they're just the kind of instructions I need! Going to try one over the weekend. may post back if I run into any problems. Thanks again. I knew I could rely on you lot. Have a lovely weekend everyone!

*hugs*

bobbadog

We use the foremetioned Patak's pastes (99p in tesco at the mo, lasts us 4 times), a tin of chopped toms, chicken or beef and mushrooms/peppers/onions to fill it out a bit. Delicious.

Poppadoms in the microwave without oil, rather than fried - much healthier and a little cheaper. x

skintchick

What is paratha, please? Is it like Naan? I loooove naan :drool:

tigs78

skintchick wrote:

What is paratha, please? Is it like Naan? I loooove naan :drool:

It's much nicer than Naan, a naan can be quite light and fluffy (especially the shop bought ones, I prefer 'proper' naans from the Indian takeaway) but a paratha is a lot flatter, because it's got all that butter in it's very tasty. I would have a paratha over a naan anyday.

sue-f_4

:hello: Good luck with the curry! :idea:A couple of my tips for the pataks paste, use the rogan josh, and to make it a bit more authentic I like to fry some fresh garlic and root ginger (about 1/2inch for a curry for 4) with the onions, then always add lots of fresh coriander at the end.
Also dont undercook the meat, make sure it falls apart when you cut it. I also prefer lamb to beef as somehow it works better in curry for me, if you do try the lamb version try also adding some fresh spinach with the coriander.
If you are interested I have a fab chili recipe too which is very easy but impressive!!

jobbingmusician

Great thread! I'm a bit disapppointed with your non-OS rice, though, Tigs Anyone want a recipe for biryani?

Basically, fry an onion. Add cumin seeds (not powder!) turmeric and cloves and fry off. Onion seeds and mustard seeds (from an Indian shop) are also nice, but not essential. When the onion is cooked and seeds popping, add Basmati rice (1 cup for 2 people) and water (about 1.5 cups) and cook. YUM! :T (Cheapest place for Basmati tends to be Lidl or Iceland)

The idea is that all the water boils off. Add more water if you need it (it's more difficult to take water away! )

PS I agree with the view that Pataks pastes are totally authentic - and they're used in most Indian households nowadays, it seems to me!

pudding06

For those of you interested in really brilliant curries check out curry queens recipes ( see earlier post by punky)
I did ny first one using their tips and recipes and you really wouldnt believe it was not from a restaurant. I am addicted to good indian food, but will never buy another takeway again. All my sons and huband couldnt believe it and are asking whent he next curry night is.

also try the curry club link form one of the posters on there - I did some onion bhaji's that were to die for.

pudds

kaya

sauces are easy to make, and you can freeze them then add whatever you want when there thawed, almonds and yhogurt with chicken!!
http://www.jamieoliver.com/forum/viewtopic.php?id=20069
if you make your own sauce then you control the spicyness, i have heard(but not tried) that adding grated cheese to shop brought sauces takes the heat away, but i dont fancy cheesy curry