Indian Curry Recipe Needed!

chattycathyuk

Please help!

Having try so my curry rceipes it still doesnt taste like the takeaways, its costing us a fortune as i love curry and have at least 5 a week!!! ( i cant :shhh: help it) i like the thick currys bangladesh style! i think they use a curry paste's.

If theres any indain cooks out there please help me!

thank you :kisses2:

siamese0109

Hi - try this one given to me by an Indian friend - it makes a curry very similar to a takeaway lamb madras

3 large onions 3 cloves garlic
4-6 dried red chillis 1 sq inch fresh ginger

Place 3 tablespoons oil in a large frying pan. Chop all the above ingrediants roughly and cook until the onion is soft/opaque. Place to one side to cool.

2 cloves garlic (crushed) 2 tblsp Tandoori Masala
2-3 fresh green chillis (sliced) 1 tblsp Garam Masala
1 tin chopped tomatoes 1 tsp Turmeric
2lb cubed lamb 6 fl oz warm water
2 tsp salt fresh coriander

Heat 3 tablespoons of oil in large pan. Add garlic & chillis - cook until garlic turns brown. Add half of the tin of tomatoes and cook on medium heat fro 3 minutes. Turn heat to low and add the spices. Stirring continuously cook for 5 minutes. Turn heat to high and add the meat. Cook for 6 minutes stirring well. Add water and salt bring to the boil then cover and simmer for 35 minutes.

Add the rest of the tomatoes to the onion mixture and blend until smooth. When the 35 minutes are up add this to the pan and stir well. At this point you can also add mushrooms etc if you wish. Cover and simmer on a low light for 2-3 hours. chop coriander and sprinkle on top at least 5 minutes before serving.

This makes quite a nice amount and it's really tasty - I like to prepare it the day before we are going to eat as I prefer it after standing but either way it's yummy:T Serve with naan or chappattis. Let me know what you think!

lil_me

The Curry Secret! Only book you need for curries that taste just like they do in takeaways/restaurants.

Seakay

If you like a thick sauce with your curries then liquidising most or all of the onions before cooking (and then cooking the whole sauce down to your own requirements) makes a big difference. In a lot of Indian recipes where fried onions are required they are cooked to a very dark colour and added for flavouring towards the end or as a garnish.
Pastes can add an intensity of flavour - dry fry your spices for a couple of minutes before you add them.
If you are using liquidised onions then you can whizz up garlic and fresh ginger as well, or if not then whizz them with tomatoes.

barrymung

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cut out and keep

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Baz Mung Curry recipe:

Ingredients:

400g diced Chicken
1 jar Lidl Curry Sauce (Your choice of flavour, 59p each)

Method:

Put chicken into saucepan. Add sauce. Cook. Stir. Serve.

Easy!

wannabe_a_mum

The key to a good indian curry is to have a paste of ginger/garlic/green chillies and to use plenty of onion

Basically, buy frsh ginger/garlic and green chillies and pulse them individually in a food processor for a few minutes, until you get a fairly smooth paste. Then store them in separate food containers in the fridge - they will keep for a while.

When you want to make a curry, use 2 tsp ginger, one tsp garlic and as much green chilli as you want, add salt and marinade the meat for a couple of hours before hand.....

Hope this helps!

Or do you need.......the full sequence of the recipe? (It makes all the difference!)

Pink.

Hi Cathy,

I use Pataks Curry Pastes as a base for any curries I make. They come in a variety of flavours and strengths and are as near a 'British' Indian curry (if that makes sense ) as I've tasted.

They are available in most supermarkets and you can play about with the recipes and add things like yoghurt, green pepper, tomatoes, coconut cream etc.

Also have you seen Curry Queen's thread which has lots of recipes on it:

Curry Night


Pink

jo1972

siamese0109 wrote: »

Hi - try this one given to me by an Indian friend - it makes a curry very similar to a takeaway lamb madras

This sounds yummy, I will definately be trying this over the next few days - one thing though....do you brown the lamb first or just chuck it in as it is?

jo1972

The one curry that my DH insists we have at least twice a week is one I got out of a flyer/advert for Pataks in a monthly food mag.

500g Diced chicken
4 cloves garlic, crushed
10 curry leaves
1 (although I use 2 ) green chillies, deseeded and chopped
1 or 2 onions (I like a lot of onion so use 2 large) - I cut these in half and slice them in thick slices/moons
1 green pepper - sliced
3 tblsp Pataks Madras paste

Heat a large pan and add a tablespoon (or 2) of oil, when hot throw in the onion, pepper, chillies, garlic and curry leaves and cook until onions are soft (5-10 mins - watch the peppers don't catch and burn). Add the Pataks Madras paste and coat everything and cook for 1 minute. Add the chicken and cook until chicken is cooked through, probably no more than 10 minutes.

Serve with plain basmati. Totally yum (especially cold!). Very hot btw

jo1972

At the risk of looking as though I'm hijacking this thread :rotfl: I just went on to the Pataks website and there's a couple of recipes on there, you can't go wrong with Pataks IMHO

http://www.pataks.co.uk/recipes/index.php

How about that, just found the pepper chicken recipe in the previous post on there!

http://www.pataks.co.uk/recipes/viewrecipe.php?id=7&coo=y&amount=10&sort=r&offset=0&strName=&idRecipe=7&intHeat=&strStarter=&strMainCourse=&strDessert=&strAccompaniment=&strQuickSnack=&strEasyMidWeek=&strDinnerParty=&strBuffet=&strDiwali=&strGlutenFree=&strHealthyLowFat=&strSlimmingWorld=&strVegan=&strVegetarian=&strBBQ=&strForSlowCookers=&strIndianSummer=&strFoodService=

Wow, there are some great recipes on there!

siamese0109

jo1972 wrote: »

This sounds yummy, I will definately be trying this over the next few days - one thing though....do you brown the lamb first or just chuck it in as it is?

You just 'chuck it in as it is' ( a true yorkshire expression!) it seals when you cook it for the 6 mins with the spices. Let me know what you think - I've never known anyone disappointed when I've cooked it for them. I also buy my lamb at a local halal butchers - it's very cheap and he trims all the fat from it and cubes it for me - can't go wrong!