Help Me save My Curry!

JulieM

[Deleted User] wrote:

Hi,

or,,,,,,,boil up some lentils, red/green, until they go mushy, strain and add as needed.

Or just add some dried lentils to the runny curry and simmer for about 20 mins till thickened. The lentils will absorb some of the liquid as they cook.

r.a.i.n.b.o.w

Simmer with the lid off. As the liquid evaporates as steam, the sauce will thicken.

rosie383

Ok. Here's the recipe. It makes a very rich yummy curry.

Heat about 50ml oil in a saucepan. Add in about 2-3 sliced onions depending on size.
Cook these sloooowly for at least 10-15 mins. They need to start to go nice and sticky and at least golden before adding in anything else.
Add in about 1" ginger grated and about 5-6 cloves garlic grated. Cook for maybe 5 mins.
Add in 1 tbsp gr coriander, 1 tbsp gr cumin, 1 tsp ground black pepper, 1/2 tsp turmeric for chicken curry or 1/2 tsp paprika if lamb or beef. 1 tsp salt. If I have some curry paste I would add in a spoonful. If you want it very hot, chop up a chilli and add or some chilli flakes. I buy whole spices and grind them myself as the flavour is very different from ready ground. If you don't have all the spices, get a jar of Patak's paste ( never sauce!!!) and add a good half a jar instead.
Cook for 5 mins.
Add in 1-2 tins chopped tomatoes (I add 2 so i have some to go in freezer). Cook slowly until the oil starts to separate on top of the sauce. At this point, add in your meat. Cook for a few mins until the meat starts to change colour. At this stage you can add a little water for a few mins, then add maybe another cup of water and leave to bubble away until meat is cooked. I usually finish it in the sc.
Serve with lots of rice. It is quite rich, so you don't need much of it.
It may seem as if there are too many spices. Don't worry. It will not be hot unless you put in the chilli. Add more or less pepper for a kick or not.
I have always made perfect curries since my friend gave me this recipe.
This also works well for veg curry too. Just add the veg at the stage when you would add the meat.
To bulk it out, it will be very happy with a tin of chickpeas, handful of lentils.

lapis_lazuli

Cornflour.

Katherine_Whitehorn wrote:

Why not use flour? Because flour takes 10 minutes, otherwise you get a nasty taste of wallpaper paste.

jennyo

rosie383 wrote: »

Ok. Here's the recipe. It makes a very rich yummy curry.

Heat about 50ml oil in a saucepan. Add in about 2-3 sliced onions depending on size.
Cook these sloooowly for at least 10-15 mins. They need to start to go nice and sticky and at least golden before adding in anything else.
Add in about 1" ginger grated and about 5-6 cloves garlic grated. Cook for maybe 5 mins.
Add in 1 tbsp gr coriander, 1 tbsp gr cumin, 1 tsp ground black pepper, 1/2 tsp turmeric for chicken curry or 1/2 tsp paprika if lamb or beef. 1 tsp salt. If I have some curry paste I would add in a spoonful. If you want it very hot, chop up a chilli and add or some chilli flakes. I buy whole spices and grind them myself as the flavour is very different from ready ground. If you don't have all the spices, get a jar of Patak's paste ( never sauce!!!) and add a good half a jar instead.
Cook for 5 mins.
Add in 1-2 tins chopped tomatoes (I add 2 so i have some to go in freezer). Cook slowly until the oil starts to separate on top of the sauce. At this point, add in your meat. Cook for a few mins until the meat starts to change colour. At this stage you can add a little water for a few mins, then add maybe another cup of water and leave to bubble away until meat is cooked. I usually finish it in the sc.
Serve with lots of rice. It is quite rich, so you don't need much of it.
It may seem as if there are too many spices. Don't worry. It will not be hot unless you put in the chilli. Add more or less pepper for a kick or not.
I have always made perfect curries since my friend gave me this recipe.
This also works well for veg curry too. Just add the veg at the stage when you would add the meat.
To bulk it out, it will be very happy with a tin of chickpeas, handful of lentils.

thanks for the recipe, I'm cooking it at the moment, but with less oil as we are both on a diet, its smelling lovely.

rosie383

I really hope you will love it. I make it with less oil too. Not quite as rich, but still incredibly tasty. Let me know how it turns out.

valk_scot

pixie1 wrote: »

what can i add to make it less creamy and more dark like an indian?

It's the coconut milk that's making it creamy so unless you can somehow magically remove it then you're stuck with creamy curry, sorry!

grumswifie

hi there

If my curries are ever on the runny side I pop in some par boiled potato and that absorbs the sauce and thickens it up. And tastes fab!

jennyo

rosie383 wrote: »

I really hope you will love it. I make it with less oil too. Not quite as rich, but still incredibly tasty. Let me know how it turns out.

Just had our tea, both of us loved it, just as well because I made doubles for the freezer. Thanks.

buyitall

rosie383 wrote: »

Ok. Here's the recipe. It makes a very rich yummy curry.

Heat about 50ml oil in a saucepan. Add in about 2-3 sliced onions depending on size.
Cook these sloooowly for at least 10-15 mins. They need to start to go nice and sticky and at least golden before adding in anything else.
Add in about 1" ginger grated and about 5-6 cloves garlic grated. Cook for maybe 5 mins.
Add in 1 tbsp gr coriander, 1 tbsp gr cumin, 1 tsp ground black pepper, 1/2 tsp turmeric for chicken curry or 1/2 tsp paprika if lamb or beef. 1 tsp salt. If I have some curry paste I would add in a spoonful. If you want it very hot, chop up a chilli and add or some chilli flakes. I buy whole spices and grind them myself as the flavour is very different from ready ground. If you don't have all the spices, get a jar of Patak's paste ( never sauce!!!) and add a good half a jar instead.
Cook for 5 mins.
Add in 1-2 tins chopped tomatoes (I add 2 so i have some to go in freezer). Cook slowly until the oil starts to separate on top of the sauce. At this point, add in your meat. Cook for a few mins until the meat starts to change colour. At this stage you can add a little water for a few mins, then add maybe another cup of water and leave to bubble away until meat is cooked. I usually finish it in the sc.
Serve with lots of rice. It is quite rich, so you don't need much of it.
It may seem as if there are too many spices. Don't worry. It will not be hot unless you put in the chilli. Add more or less pepper for a kick or not.
I have always made perfect curries since my friend gave me this recipe.
This also works well for veg curry too. Just add the veg at the stage when you would add the meat.
To bulk it out, it will be very happy with a tin of chickpeas, handful of lentils.

Hi Rosie, the recipe sounds lovely and I'd like to try it, but I was just wondering (sorry to be thick) but do you mean that you add raw meat to the sauce, or does it need to be browned first? Thanks x