Indian Cooking

sandy2_2

PasturesNew wrote: »

I should make some of those some time.
I've always loved them but I never order them because one portion of curry/rice is enough for me. After that I'd have a naan ... and as I very very rarely get through all of that lot, the thought of having another dish would be just wasteful.

When we lived in England and went out for a curry, if we didn't finish it we ALWAYS asked for a doggie bag to take home, that way the curry did 2 meals, making the overall cost a bit cheaper.
Here in our part of Spain, where portions tend to be quite big we also do the same as do lots of other people

When we used have a takeaway Indian or chinese we never bought the rice, always cooked ours at home

sandy2_2

[quote=Pip-squeak;11724307___I_cook_a_basic_dal_and_would_love_some_ideas_on_variations.__Mine_is_just_split_peas,_onion,_spices,_green_pepper._Very_nice_but_a_change_would_be_good.[/quote]

how do you do your Dhall please

Pobby

Ok it`s chicken korma time! Again there are loads of ways of doing this but here is a simple method. Introducing a new spice, cardomom. There are basically 2 types used in curry, green and black. We are using the green variety. You can either grind them to powder or use whole. Tip. Green cardomom are excellent when chewed as a breath freshener and will also aid digestion.

This is what you need

2 chicken breasts, cut into bite sized cubes

I teaspoon garam masalla

1 teaspoon of turmeric

1 teaspoon cumin powder

1 teaspoon corriander powder

8 cardomom pods (or powdered)

3 crushed garlic cloves

piece of ginger finely chopped

half a block of coconut milk (again good value at Asian shops or use your supermarket)

carton of natural yogurt

tablespoon of cooking oil

good sized onion

Finely chop the onion and fry in the oil until it`s turning brown and set aside. Over a lowish heat add the garlic and ginger and fry for a minute or so. Add a little more oil if required. Now add the spices and fry for the same amount of time. Add back in the onion and the cubed chicken and just cover with a little water. Simmer for around 10 minutes and slowly add the yougurt, stirring as you go.I add it a little at a time as we don`t want it to curdle.

Next add the coconut block, there is no need to disolve it first as it will do that in the yougurt. Place the lid on the saucepan and slowly simmer until the chicken is cooked.

I have different methods but this is pretty plain sailing.

Next up is bombay potatoes as requested and I also have a moong dhall recipe that introduces asafetida (hing). Don`t panic as it isn`t central to the recipe so don`t go rushing out to buy it.

Other recipes i will do is beef with lentils (this is my latest concoction and was greatly enjoyed by Mrs. Pobby). Also I think someone wanted a bash at pakora so that will be coming up.

Bella79

ohh thankyou carnt wait to try it out x

Pobby

Hope you enjoy it .

Hawthorn

Sorry Pobby.....is half block of coconut milk.....do you mean creamed coconut? Or half a can of coconut milk?

Thanks,

Hawthorn x

vonph1

Hi Pobby

I am a real foodie, curry is one thing that I just can't cook though!

Will try your recipe.

Thanks

Pobby

Sorry. Half a block of creamed coconut.

Hawthorn

Thanks Pobby Saves me messing yon recipe up LOL. It would be a crime to waste curry, wouldn't it.

SuziQ

Glad I found this thread. I made a lovely quorn curry last night,but I made it with pathaks curry paste-I realise that is 'cheating' but didn't know any better! Now I have found this will be trying to make totally hm curry. Does anyone know if I can just sub quorn on these recipes? I don't eat meat at all and doing it with quorn means for once I can eat the same as the kids.