curry

bargainqueen_2

Or was it a Thai style curry that used Thai green Curry paste?

silverfoxdude

I remember someone I once knew, (who has now since died, so its near on impossible to get the recipie from her), making a green curry with mince and PEAS!! Yes sounds weird but it was simple and delicious, I am sure it would be fairly easy to knock up??

Swan_2

silverfoxdude wrote:

I remember someone I once knew, (who has now since died, so its near on impossible to get the recipie from her), making a green curry with mince and PEAS!! Yes sounds weird but it was simple and delicious, I am sure it would be fairly easy to knock up??

that's the one I meant in my previous post & it is delicious! there are as many recipies for it as there are cooks
I'll search the recipe thread & if it isn't there, I'll post one later today. unless Curry Queen beats me to it that is

frugalfairy_3

Yes I have a Madhur Jaffrey recipe which uses mince and peas. Haven't used it for YEARS :eek: but I seem to remember it was really nice. It's probably a bit long though so if Swan comes back with a shorter, good version I would use that! I'll see if I can find it though.....

Swan_2

frugalfairy wrote:

Yes I have a Madhur Jaffrey recipe which uses mince and peas. Haven't used it for YEARS :eek: but I seem to remember it was really nice. It's probably a bit long though so if Swan comes back with a shorter, good version I would use that! I'll see if I can find it though.....

that's the one I've used & liked best I was hoping to find a shorter one, but I'm busy ministering to the kids :rolleyes: & won't be free to really have a look till later

Zindee

My first post here peeps.... Our favourite curry is Vindaloo...from the take away, I'd like to have a go myself, I have tried the Patak's sauces and although they are great, they arn't quite the same as T-a-Way. How do they do it?

For the £10-£20 per week we spend on the Friday night T-a-Way I should be able to make it at home for MUCh less.

Also, we like Parathas and Puris....how do I make those, I'm not keen on Chappatis or Nann bread.

Thanks for your great input to this site, I only discovered it 3 days ago and WOW, what a brilliant bunch you are.

squeaky

Somebody recently posted a useful site (thanks very much OP) that should help you out with most of your queries...

Curry Adddicts Website

That'll do for a lamb vindaloo but the breads aren't there.

Hang on...

...

Indian Paratha Recipes and more

frugalfairy_3

OK I've found my M Jaffrey recipe but am not sure whether it's OK to post it here? Copyright and all that? She doesn't seem to have a recipe website. Anyone know?

jobbingmusician

If it's really green, rather than just with peas in, I'm sure it must be a Thai green curry. You will need green curry paste and coconut milk as basic ingredients!

Otherwise, the keema curry with peas is really good. ANY basic 'curry' starts as follows:

Fry onions and curry spices (different spices for different curries. For Keema curry, it's really nice to use fresh grated ginger, garlic and turmeric.) It's important to fry the curry spices as otherwise they can taste raw and nasty.

Add meat and keep fairly dry, until well browned. (at this point mince will prob be cooked).

Add veg and liquid (water, stock, yoghourt, cream) according to the sort of curry you want. If you want a dry curry (and the keema 'curry' is a dry one) don't add liquid! At this point you have to be careful not to boil cream/yog so they don't separate, if you use them.

I have put 'curry' in inverted commas sometimes as really 'curry' is an Indian term for a wet dish - but here we use it loosely for any spicy Indian dish.

You can make a million different curries this way, all delicious! :j

squeaky

frugalfairy wrote:

OK I've found my M Jaffrey recipe but am not sure whether it's OK to post it here? Copyright and all that? She doesn't seem to have a recipe website. Anyone know?

As far as I know, culled from other posts on the subject here, it's OK to post an ingredients list because that can't be copyrighted.

The cooking method can be, so it's best to describe it in your own words.

It's also a good idea to give full credit to the author and the book title, especially if you are quoting the recipe intact.

I can't find a website by her either.