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    Home Made Curry.....
    • #1
    • 12th May 06, 3:04 PM
    Home Made Curry..... 12th May 06 at 3:04 PM
    Hello Fellow MSE fans!!

    I'm such a fan of this site....But I would like some help please.

    I have bought jar curry's for years and to be honest getting fed up with them. Some are ok and some are just plain horrid (Sainsburry own are terrible-for me that is. Tescos are very nice I have to say)

    So got me thinking where can you get some good Ingredients? Whats your good recipes (been looking at come dine with me on channel 4 and BBC Food on the net). Any good tips??

    The last 3 years Ive been looking at what Ive been eating and starting to make things myself. My mother never taught me and had to learn myself so at 32 I'm still make mistakes but I laugh and learn now. I bought myself a breadmaker as i was fed up with horrid dry bread from the my breadmaker is always on! and now I save abit of money making my own cakes and biccys...

    Thanks in advance
    Madam Broke (i can smell the curry from here!!)
    Cant wait to meet Bumpy!
Page 1
    • nuttyrockeress
    • By nuttyrockeress 12th May 06, 3:43 PM
    • 1,251 Posts
    • 3,802 Thanks
    • #2
    • 12th May 06, 3:43 PM
    • #2
    • 12th May 06, 3:43 PM
    If you have any asian shops nearby, they are really cheap for spices and things.

    Morrisons usually have a good selection of bags of spices too.

    i have lots in my cupboards, cumin, ground corriander, paprika, hot cayenne, cardamon pods, cloves, (at w*** now so can;t give the full list)

    If you need any reccomendations for good easy recipies, let me know and i'm happy to share!

    It's nice to be nutty but's more important to be nice
    • Rikki
    • By Rikki 12th May 06, 3:54 PM
    • 20,648 Posts
    • 21,773 Thanks
    • #3
    • 12th May 06, 3:54 PM
    • #3
    • 12th May 06, 3:54 PM
    Check out
    Old style receipes
    and here are some of the receipes curried mince
    Indian take away night.

    Hope these give you some ideas.
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  • mgw99
    • #4
    • 12th May 06, 4:21 PM
    • #4
    • 12th May 06, 4:21 PM
    Hi MadamBroke,

    When I make curry I use turmeric (makes everything orange/yellow so don't use your favourite wooden spoon!), cumin, garam masala, some chilli (dried or fresh) and either frozen or fresh coriander. I think I also sometimes put in some coriander and fenugreek seeds. If you use half a teaspoon of each of the dried herbs and a few each of the seeds to start with that shoud taste ok. I tend to put in more if I think it doesn't taste strong enough. You should use plenty of onions and cook them until they are really soft before you add anything else.

    I think this recipe from Hugh FW / BBC sounds quite similar to my standard , except I would be more likely to use a tin of chopped tomatoes instead of fresh ones and I only usually use lime in Thai green curry.

    Definitely recommend an asian supermarket for buying the herbs though, amazing how much cheaper they are!

    Yum, maybe I should have curry for tea.....

  • mummysaver
    • #5
    • 12th May 06, 5:14 PM
    • #5
    • 12th May 06, 5:14 PM
    Hi there, just bought a thai curry set of fresh spices from Lidl for 99p - seems quite cheap considering how much I end up paying for lemon grass normally! They also do an indian pack of fresh spices, alongside the fruit and veg. Not sure how good they'll be, but will be trying them out this weekend, need to pop to the Chinese supermarket first to get cream of coconut!
    GC Oct 387.69/400, GC Nov 312.58/400, GC Dec 111.87/400
    • Hermia
    • By Hermia 12th May 06, 5:25 PM
    • 4,262 Posts
    • 12,450 Thanks
    • #6
    • 12th May 06, 5:25 PM
    • #6
    • 12th May 06, 5:25 PM
    If you have any asian shops nearby, they are really cheap for spices and things.

    by nuttyrockeress
    Asian shops are brilliant for cheap ingredients and brilliant cheap curry pots (which have a multitude of uses). If it's a family run shop the lady of the house might also have some cookery tips - the lady in my local Indian shop is fab.
    • comping cat
    • By comping cat 12th May 06, 5:30 PM
    • 23,809 Posts
    • 3,165,188 Thanks
    comping cat
    • #7
    • 12th May 06, 5:30 PM
    • #7
    • 12th May 06, 5:30 PM
    Check out
    Old style receipes
    and here are some of the receipes curried mince
    Indian take away night.

    Hope these give you some ideas.
    by Rikki
    Can really recomend Curry Queens Indian take away night recipe, really does taste like an indian take away, and although it takes a while to make, is easy and well worth the effort!!!!
    • Ticklemouse
    • By Ticklemouse 12th May 06, 5:45 PM
    • 4,896 Posts
    • 5,486 Thanks
    • #8
    • 12th May 06, 5:45 PM
    • #8
    • 12th May 06, 5:45 PM
    I agree with catowen - we've just had curry queen's chicken korma, with rice, naan and popadums. It's absolutely fab and the best bit is that because you make the base sauce in large quantities, you bag it up and freeze it, and when ever you fancy a cuury - it takes about 15 minutes. Also, a useful way of using up those bits of leftover meat

    If you do freeze it - label it. It looks just like the carrot soup I have in my freezer at the moment So far I've not made a mistake but.......
  • ozzyfan
    • #9
    • 12th May 06, 7:33 PM
    • #9
    • 12th May 06, 7:33 PM
    I'm going to have a go at your curry sauce tomorrow Curry Queen, my mouths watering already

    Can I ask a question though?
    When the recipe says to add the meat & spices, what spices do you use?

  • MadamBroke
    Thankyou all!!
    God Bless MSE! and fellow users......

    I have taken all your advice on board and did some shopping.....

    It works out bout for each curry is pence!! You all will be saving me some money and for that I THANK YOU!!

    I'm going to try making one next week so Ill let you know how it goes....

    Cant wait to meet Bumpy!
  • MadamBroke
    Just thought Id let you know about my curry night last night....

    Well It went very well and Hubby was well impressed!! But I think Im going to batch cook some of Curry Queens curry sauce and that will save me time and money

    SO again thanks very much MSE!

    Cant wait to meet Bumpy!
  • Lucie
    MY OH will now only eat HM curry if it's Curry_Queen's recipe! It gets a big thumbs up seal of approval from him
  • Hazevin
    Hot hot hot!!!!
    I get to make what we call stinky chicken!!!! Well thats what the neighbors say.
    I bung everything in a frying pan, very technical.
    You can make this as hot as you want it to be.
    Just take an onion, Garlic to taste I use 3/4 cloves, Chillies red green, Ginger, Coriander fresh if possible cheap at the Asian stores. If I have it Garam Masala spice and Schwartz Bombay spice. Chicken breasts 2 or 3 depending on how many you are feeding.
    I put oil in pan fry onions garlic etc cut the chicken up into chunks, once it all looks cooked I then use a chicken stock cube and some water to make sauce. It only takes 20 mins or so. Serve with rice or use the same mix to make bombay spuds.
    As I say you can leave out anything you don't like use more if you want it hotter.
    • zombiecazz
    • By zombiecazz 18th May 06, 3:29 PM
    • 545 Posts
    • 731 Thanks
    Have you tried making naan bread using your breadmaker. Use any old naan bread recipe, but do the dough part up to the rolling out in your breadmaker. Tastes fantastic.
    I would also recommend M&S curry book. found it in a second hand store for 2.00.
    To liven up a tomato curry try adding some spinach.
    Do an internet search for your favourite take away curries print them off and make your own recipe book.
    • hex2
    • By hex2 19th May 06, 2:03 PM
    • 4,722 Posts
    • 80,174 Thanks
    Also try depite the very bad joke in the title.

    They have lots of recipes based round a basic sause similar to curry queens - recommend the balti.
    'If you have a garden and a library, you have everything you need' Marcus Tullius Cicero
  • cammumof3
    help, with making a cool curry
    HI all
    Just joined this thread as I want to make a curry this week, want to make a large one so can freeze some.
    The only problem is I have never made one before and my other problem is I can't eat hot curries, or even mild ones, they have to be very very very mild.
    Can some one help me with what I need please, and how to make it very mild.
    I plan to do chicken curry.
    Thank you Caz
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    • tomstickland
    • By tomstickland 1st Sep 08, 12:10 AM
    • 18,904 Posts
    • 15,428 Thanks
    Using curry powder can be another easy method.
    Here's rough outline curry:
    -fry onions
    -add meat and curry powder, fry that
    -add tinned tomatoes and water, peppers + any other vegetable matter
    -simmer for an hour or two until enough water has steamed off
    • misscomickat
    • By misscomickat 1st Sep 08, 1:00 AM
    • 539 Posts
    • 338 Thanks
    If you don't like a curry to be too spicy, you can add plain yoghurt towards the end. Coconut milk (or even the solid blocks) are good too.

    You can buy a huge bag of chapatti flour for a few pounds. they're easy to make and go well with curries.
  • horseinhatman
    Curry Queens recipe is basically just copied form a book called "The curry secret" , its only about £6 and well worth getting if you enjoy take away style indians.
  • kirstyreanne
    Hi all,

    This recipe is lovely & spiciness can be adjusted by using mild/hot curry powder & adding chilli powder. I call it Nan's chicken curry because it's my nan's recipe & it's perfect for rubber chicken too!!!

    Nans Chicken Curry

    50g (2oz) Butter
    2 Onions
    25g flour
    1tbsp Curry Powder
    tsp Ginger
    tsp Cinnamon
    pint Milk
    pint Chicken Stock
    1 tbsp Mango Chutney
    Chilli Powder to Taste

    Melt butter & fry onions until soft

    Add flour, curry powder, ginger, cinnamon & chilli powder & cook gently for a few seconds

    Add milk & Stock

    Stir in chutney & bring to the boil

    Simmer gently for approximately 20 minutes

    Add chicken to sauce & warm through

    Note: If using raw chicken add to pan before spices
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