Mild Curry from scratch (must be easy)

castleton

Everyone is so helpful here that I am going from strength to strength with cooking from scratch and saving a fortune.

Curry with no ready made sauce is my next challenge. Could anyone tell me which they consider to be the best recipe

regards

WhenIGrowUp...

I have actually got the nicest recipe ever at home and it came from my great granny, always goes down a storm at dinner parties etc! I will hunt it out tonight if you like - it's very easy and all made from scratch.

castleton

Thank you!

Maitane

I make curry more often than I'd like to admit, I'd curry my sandwiches if I could :-D

This is the basic, lazy curry I make:

Cut up an onion or two, whatever you fancy, and fry it in a pan with oil (or spray oil) very, very slowly for twenty minutes until it's kind of pinky and sticky. Remove the onions.

Add a bit more (spray) oil then put in some garlic and ginger (grated, chopped, from a jar - whatever. Just equal parts) and however much chilli you fancy and fry for a little bit before adding 2 parts garam masala, 1 part coriander, 1 part cumin, 1 part tumeric, black pepper, 2 cloves, a thumb sized piece of cinnamon and some cardamoms (in italics, if you have them)

Cook the spices out for about 90 seconds, stirring to avoid burning, then add your meat or fish or veg. If you use fish, adding some fennel seed is nice. If you use chicken or veg, fenugreek is a nice touch and for beef or lamb, some mustard seeds fried in with the onions are a treat. Brown whatever you're using for a couple of minutes, add a few drops of water if you're worried about burning.

Put the onions back in and add some tomatoes then add either enough water to make a consistency you like or coconut milk, even yoghurt at the end.

Cook out until your meat/veg is done then serve with whatever you like.

My personal favourite is adding prawns to the mixture as well as some tamarind juice to sour it slightly, some palm sugar and some salt then fresh coriander to serve and I eat it with sliced white bread and butter :rotfl: I am British Asian, very British Asian

soon2bjobless

I have given up making my own curry from scratch - my familyall love Asda Smart price curry sauce at 9p per jar!

nannyboo1

soon2bjobless wrote: »

I have given up making my own curry from scratch - my familyall love Asda Smart price curry sauce at 9p per jar!

is this nice as I tried the 9p one from Sainsbury's and didn't like it

Mrs_P_Pincher

Maitane's lazy curry is pretty much like mine, except that I make a big batch of masala and just put a dsp of it in the mix. Just had Quorn curry for tea, made in 20 mins. Squeezy coriander in a tube makes it even quicker, although the purists may not approve!

Mrs P P

spike7451

I use these sites for Curry recipies.I find them easy to do & authentic to boot.

http://www.indiancurryrecipes.com/2010/06/chicken-korma-mild-creamy-chicken-curry/

The one above I cook for my GF but use prawns as she's a veggie but eats fish (doctors orders)

http://www.mamtaskitchen.com/index.php

Bongedone

Here is the Curry Queen thread:

https://forums.moneysavingexpert.com/discussion/100759

juliapenguin

I know it's not strictly from scratch but Patak's curry paste (not the whole sauce) is lovely and much nicer than a ready-made sauce, but easier than combining spices if you're in a hurry - I just fry onions and peppers, add curry paste and other veg/meat then add chicken stock and coconut milk/cream/powder.

Also, I find that curry spices taste old and stale if you keep them too long and now there's just two of us I don't get through the more unusual ones quickly enough. I just buy cumin now and use the pastes otherwise.

meritaten

my recipe is quite simple and is delish I have had to write it down for my three kids and they have passed it on to their friends who have tasted it and loved it.
you need
couple of tablespoons of oil (I use sunflower)
couple of small onions or one large one chopped finely
a clove of garlic (optional)
a GOOD mild curry powder (shwartz, sharwoods or I like Tescos own make)
Tablespoon of Plain flour
either a Pint or so of homemade chicken stock or a pint of water and about three chicken Oxos
tablespoon of Mango chutney
about a quarter teaspoon of freshly ground black pepper (or a pinch of the ready ground one)
a teaspoon of sugar or tablespoon of honey.

soften the onions in the oil for about five minutes and add the garlic (finely chopped or through a press) and stir for a minute.
add about a tablespoon and half of the curry powder.
and cook GENTLY for about 3 - 5 mins over a low heat stirring all the while.
add the flour and cook for a minute
add the water and stock cubes or the HM chicken stock
bring to the boil and add the other ingredients - reduce to a simmer and add cooked chicken. simmer for about ten mins and its done.
If you want to make it with raw chicken then you add the cubed chicken to the curry and simmer for at least 45 minutes.