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Curry Mixes etc Any Ideas |
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#1 |
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Forum Member
Join Date: Nov 2006
Location: East London
Posts: 14,258
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Curry Mixes etc Any Ideas
My closest friends (English) have lived in the States for over 20yrs now but they still crave a curry (restaurant type) In the past I've taken them out mixes etc for her to cook over there...... obviously as time has gone on food prep gets better and there maybe food mixes out there that can perhaps *hit the spot*....
I'm due to visit in May can anybody suggest anything that may hit that spot with them.....in the past I've taken out the usual curry mixes as such but that was a few years ago now.... Any suggestions welcomed...Thankyou folks.... |
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#2 |
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Join Date: Aug 2009
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Pataks curry pastes are really good and come in all sorts of varieties. There's a thread here at the moment where most people agree that they are the best if you're not making a curry from scratch. Get the pastes though, not the ready-made sauces.
Or maybe you could take a selection of spices so that she can experiment with making her own curries? It's really not hard at all. There are loads of recipies on the web that you could look at to give you an idea of what you need. |
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#3 |
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Join Date: Jul 2003
Location: Fylde Coast
Posts: 8,103
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My favourite general purpose curry powder is Kohinoor Madras, which no longer seems to be available now.
![]() I have tried a lot of others but to my taste they aren't as good. Stuff I made with the Kohinoor seemed to taste much like the best curries I used to get from Indian takeaways and restaurants. Most standard curry powders usually contain coriander, cumin, black mustard seeds, dried red chillies, black peppercorns, turmeric and fenugreek seeds in varying proportions by brand. The Kohinoor, on the other hand had turmeric, red chillies, cumin, coriander, asafoetida, amchur , fenugreek and nutmeg. So maybe get one of the standard curry powders and get the extra asafoetida and amchar from Spices of India - or Tesco if they have a big spice display. Those bitter tasting spices make all the difference even though you only add a tiny amount. I assume your friends already have nutmegs and something to grind it with.
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#4 |
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Join Date: Feb 2006
Posts: 5,813
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Quote:
My closest friends (English) have lived in the States for over 20yrs now but they still crave a curry (restaurant type) In the past I've taken them out mixes etc for her to cook over there...... obviously as time has gone on food prep gets better and there maybe food mixes out there that can perhaps *hit the spot*....
I'm due to visit in May can anybody suggest anything that may hit that spot with them.....in the past I've taken out the usual curry mixes as such but that was a few years ago now.... Any suggestions welcomed...Thankyou folks....
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#5 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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Why cant they get curry in the states? Its not an english food.
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#6 |
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Forum Member
Join Date: Nov 2006
Location: East London
Posts: 14,258
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Thanks for replies!
Don't really want to take jars,my friend really doesn't like cooking,I can't see her mixing all the different spices :She works late hours so weekends she cooks but likes quickness,hence me asking about mixes. To her spending too much time over the cooker gives her palpitations :Yes you can get curry over there but they have nothing like the selections we have here and indiannrestaurants are few! |
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#7 |
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Join Date: Aug 2006
Posts: 12,236
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I know you don't want to take jars but Lloyd Grossmans Balti sauce mixed with chopped fresh toms and fresh coriander comes very close to what you get in a British Indian restaurant. Fresh chilli's to adjust the heat you like and it's the closest i've got without grinding your own spices.
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#8 |
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Join Date: Nov 2006
Location: East London
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Quote:
I know you don't want to take jars but Lloyd Grossmans Balti sauce mixed with chopped fresh toms and fresh coriander comes very close to what you get in a British Indian restaurant. Fresh chilli's to adjust the heat you like and it's the closest i've got without grinding your own spices.
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#9 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Why doesn't she just buy pastes/sauces online?
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#10 |
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Join Date: Apr 2010
Location: Scotland
Posts: 5,947
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You could make up zip lock bags of dried spice mix using ideas from the other thread. All she'd have to do is add the wet ingredients. You'd have to explain that at the airport though!
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#11 |
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Join Date: Mar 2006
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Quote:
Why doesn't she just buy pastes/sauces online?
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#12 |
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Join Date: Aug 2008
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Quote:
she doesn't cook.
Quote:
In the past I've taken them out mixes etc for her to cook over there
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#13 |
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Join Date: Nov 2006
Location: East London
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Anything that is quick basically,even when she does a spaghetti bog everything gets thrown in!!
yes I know!!! Not like most of us cook!!
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#14 |
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Join Date: Jul 2003
Location: Fylde Coast
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Quote:
Anything that is quick basically,even when she does a spaghetti bog everything gets thrown in!!
yes I know!!! Not like most of us cook!!Doesn't take that long really, six minutes? - and then throw in the rest of the stuff leave to cook as in the recipe. (best to first brown off the meat first too and drain in a sieve but that takes extra time!) Can't just bung evrything in a pot for a proper curry.
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#15 |
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Join Date: Nov 2006
Location: East London
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Quote:
You'll have to show her how to do it dolls, frying off the onions (maybe bought ready chopped?) in some oil and then adding the spices to brown for a few minutes - that's the most important bit.
Doesn't take that long really, six minutes? - and then throw in the rest of the stuff leave to cook as in the recipe. (best to first brown off the meat first too and drain in a sieve but that takes extra time!) Can't just bung evrything in a pot for a proper curry. ![]() |
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#16 |
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Join Date: Aug 2008
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Quote:
Anything that is quick basically,even when she does a spaghetti bog everything gets thrown in!!
yes I know!!! Not like most of us cook!!e.g. Put the mince in a pan and add the water/stock and stir it to make a slurry. Add veg, tomatoes, spices, seasonings etc. Turn on the heat and cook for an hour. |
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#17 |
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Join Date: Mar 2006
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Sounds like she is a lost cause, across the atlantic, cant be bothered too cook. You must be a really good friend.
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#18 |
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Join Date: Mar 2006
Posts: 30,072
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Quote:
Anything that is quick basically,even when she does a spaghetti bog everything gets thrown in!!
yes I know!!! Not like most of us cook!! |
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#19 |
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Join Date: Jul 2011
Posts: 4,190
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I'd say if you want to buy authentic curry mixes the best place to buy them from is in an Asian store - I've bought Shan powder curry mixes from stores - I've even seen them in the ethnic aisle of some supermarkets and apparently this is a popular brand in Asian households - however because they cater to an Asian palate some of the mixes are very hot - so I wouldn't follow the recipes on the back of the boxes which recommend using half a packet
I find less is more with these mixes but most of them I've tried I've liked.
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#20 |
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Join Date: Nov 2006
Location: East London
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Quote:
I've made chilli con carne like that after seeing it on a US tv show and it worked out very well.
e.g. Put the mince in a pan and add the water/stock and stir it to make a slurry. Add veg, tomatoes, spices, seasonings etc. Turn on the heat and cook for an hour. I have to laugh though!she knows and admits she is terrible on the cooking front!! Oh well I will Just keep looking round. |
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#21 |
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Join Date: Nov 2006
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Actually I bought some *Shana* curry sauces, they are in a packet packed in a slim box, I bought about 3 of em but forgot to take em last year! Have to get rid cos of sell by date, perhaps I'll get a few of them.......have to be careful cos too many could be weighty.....
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#22 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
I've made chilli con carne like that after seeing it on a US tv show and it worked out very well.
e.g. Put the mince in a pan and add the water/stock and stir it to make a slurry. Add veg, tomatoes, spices, seasonings etc. Turn on the heat and cook for an hour.
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#23 |
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Join Date: Aug 2010
Location: Essex
Posts: 16,223
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Quote:
Three words I never thought i'd see on a cooking forum!
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#24 |
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Join Date: Nov 2006
Location: East London
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Personally I hate short cuts etc! But I know me mate any short cuts! Oh well
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#25 |
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Join Date: Feb 2006
Location: Peterborough
Posts: 746
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I've tried quite a few curry kits from curryfrenzy.com and the jalfrazi and bhuna are really good. you still need to add garlic ginger onion chilli's etc but they could get the frozen or jarred stuff to save time?
I really fancy a curry now!
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