Curry!

lindadykes

I sometimes do an adaptation for a quicker curry when I've got no time to do base sauce, what I do - and it's worked well is to boil the garlic ginger and onions for about 15 minutes then whizz with a stick blender and proceed much as you have suggested RichyRich. If I was you I'd give it a go the way you plan -(and let me know if it works cos it's even better than my cheat) but if it doesn't then try the cooking before blending.

Stephen_Leak

I, too, have no great problem with your curry recipe. I, too, use ginger and separate spices.

It does seem to use a lot of them in equally small quantities, though. OTOH, Bhunas should be more spicy than hot.

If you search for "curry" on the OS forum, you should find my curry recipes: meat, chicken korma, mushroom, vegetable and Keema (minced beef), IIRC. Enjoy.

sandy2_2

This is an all in one curry you might want to try. I've done this in Slowcooker and just in a pot, both were good. I've also substituted cooked chicken and raw chicken for the pork
GOAN STYLE HOT AND SOUR PORK

INGREDIENTS

• Large onion
• 3 cloves of garlic
• 2 inches of ginger
• 1 tin chopped tomatoes, I used ordinary yiined tomatoes once but sauce was then too runny
• 500gr lean diced pork, adjust amount of meat to suit number of people being fed
• 4tsp curry powder
• ½ tsp chilli powder
• 2 bay leaves
• 3 cardoman pods
• 3 cloves
• 5 peppercorns
• 4 tbs vegetable oil
• 2 cups water or stock
• 3 tbs red wine vinegar

METHOD

• fry chopped onion, ginger and garlic in oil until golden brown
• add tomatoes and fry for 2 or 3 minutes
• add dry ingredients and fry for 1 to 2 minutes
• add water and vinegar, then cook until pork is tender and sauce is reduced to a nice consistency
• season to taste and serve with rice or naan bread

RichyRich

Hi Guys!

Just tucking into my spag bol (at last!)

Curry is all prepared as to my recipe and ready to be slow-cooked tomorrow. It doesn't smell too spicy so I'm a little concerned about it, but maybe thats cos its not cooked yet. Or maybe I should add some more spice before I cook it? I'm damned if I know, but I'll let you know what it's like tomorrow night when I get in and my tea's ready for me!

Cheers
Rich

RichyRich

Right

I went and had a look at it and a sniff again and it was far too non-spicy, so I've stirred some curry powder into it. Hopefully it will give it a nice kick

I'll let you know how it tastes tomorrow

Thanks

RichyRich

ooooh forgot to ask...

Should I cook it on "Low", "High" or "Warm"?

comping_cat

Ive got a really quick and easy curry recipe, a lot less work and surprisingly good, in fact we think its as good as a takeaway!!! You can use whatever meat you like (this week we are having left over pork!

1 tin of tomato soup,
1 tablespoon tomato puree
1 tablespoon curry powder (i use either tikka or korma curry powders, saves buying/mixing loads of spices yourself!!)
1 onion
1 150ml tub of youghut or cream (can be coconut, single or double cream)
Oil for frying the meat,
Meat of your choice.

First, mix the tomato puree with the curry powder. Then mix in to the meat and leave to marinade - at least 15 mins.

Chop, and then blend the onions until smooth - i normally add a little of the soup to help (i use a stick blender).

In a little oil fry the marinated meat until cooked (or if the meat is already cooked, for about a minute to seal the flavour in) then add the onion mix and remaining tomato soup. Heat, and just before serving, add the yoghurt/cream and heat this through (it will curdle if you add it to early)

Serve with rice!!

Mrs_Toxy

Hi Rich, if you are planning to leave it on while you are at work, or overnight you should use the low setting.

Good luck

RichyRich

Mrs_Toxy wrote: »

Hi Rich, if you are planning to leave it on while you are at work, or overnight you should use the low setting.

Good luck

You mean I could turn it on now and eat it tomorrow night if I did that? Or should I turn it on in the morning if I want to eat it after work?

Sorry to be thick; never done this before!

purpleivy

Richy Rich, I know I'm not the only person here to have got a cheap stick blender... don't use it on hot food (oh dash! I was silly enough to think I could blend soup!) if you want it to stay ok for more than one use!