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Quick and easy curry recipe? |
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#1 |
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Forum Member
Join Date: Feb 2007
Posts: 8,570
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Quick and easy curry recipe?
Hello!
I've got some ready done meatballs and I wanted to curry them. Ive got onions and garlic, coconut milk, tinned tomatoes and various assorted spices (ground cumin, turmeric, ginger, chilli powder etc) does this sound like it would make a nice curry? Or has anyone got an alternative recipe/method that's tried and tested? Thanks |
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#2 |
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Forum Member
Join Date: Jul 2004
Posts: 4,695
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Tomatoes and coconut milk?! Please don't...
Leave the milk out and use the rest for a spicy tomato sauce. |
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#3 |
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Forum Member
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,099
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Simply bung it all in one pot. You can't go wrong.
Yahoo Voices has a recipe. |
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#4 |
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Forum Member
Join Date: Dec 2010
Posts: 889
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Go for it!
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#5 |
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Forum Member
Join Date: Jul 2003
Location: Fylde Coast
Posts: 8,103
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Quote:
Simply bung it all in one pot. You can't go wrong.
Yahoo Voices has a recipe. Fry up the onions in olive oil and butter until the water from the onions has gone, then add the spices and gently cook for about two minutes - this takes away the raw edges from the spices and binds them in oil. At this point you can bung in the canned tomatoes and whatever else you wish and cook until the consistency is right.
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#6 |
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Forum Member
Join Date: Jun 2008
Posts: 4,219
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This recipe was given to me by a Sikh lady and is easy and fabulous:
Ingredients 2 medium /large onions – rough chopped 2 cloves garlic 2 fresh green chillies - seeds removed (just use one if you don't like it too hot) 1” fresh ginger - peeled Paprika – 2 teaspoons Turmeric – 2 teaspoons 2 tins chopped tomatoes Garam Masala – 2 tablespoons Fresh vegetables and/or meat of your choice. I always add pureed lentils to make a thick sauce. Method Puree onions, garlic, chillies and ginger. Fry gently in oil stirring occasionally for 5 minutes Add paprika and turmeric Fry gently stirring occasionally for 2 minutes Add tomatoes, lentils if used, and any other vegetables you might like to put in Add any cooked meat Cook in slow oven for about one hour 15 minutes before serving stir in Garam Masala Curry is best made 24 hours before eating and left to mature. For a hotter curry add more green chillies. For a Thai variation substitute coconut milk for tomatoes, add lentils, juice of a lime and sweet basil leaves. Remove leaves before serving. ENJOY!! |
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#7 |
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Forum Member
Join Date: Feb 2007
Posts: 8,570
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Thanks everyone, can I just ask to the poster who said not to use coconut with the tinned tomatoes why not? Is that a personal preference or something you shouldn't do when making curry??
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#8 |
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Join Date: Jun 2008
Posts: 4,219
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Quote:
Thanks everyone, can I just ask to the poster who said not to use coconut with the tinned tomatoes why not? Is that a personal preference or something you shouldn't do when making curry??
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#9 |
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Join Date: Feb 2007
Posts: 8,570
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Quote:
I think they curdle and will taste foul - you will see in the recipe I set out, if you want Thai leave out the toms and subsitute coconut milk.
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#10 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
Thanks everyone, can I just ask to the poster who said not to use coconut with the tinned tomatoes why not? Is that a personal preference or something you shouldn't do when making curry??
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#11 |
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Forum Member
Join Date: Dec 2007
Posts: 7,104
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A great recipe I got from the Irish Saturday morning bbc1 cook involved toasting the following to frying onions before adding ingredients already mentioned:
Yellow and black mustard seeds Cloves Cumin seeds Coriander seeds Tumeric Dried chillies The kids love it too! Let me know if you want me to find a link! |
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#12 |
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Forum Member
Join Date: May 2007
Posts: 164
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Quote:
I have no problems with combining those two. It's how I make my tikka masala type curry. Although usually I will just use tomato puree instead of tinned toms.
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#13 |
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Join Date: Feb 2007
Posts: 8,570
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Well I made it this morning, it turned out ok but it was a bit oily! I've spooned off as much as I can but didn't want to lose too much sauce, also I put a bit of bread in to remove oil too. This cooking for myself and my family is hard, I'll never wrinkle up my nose at my lovely mums cooking again!
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#14 |
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Join Date: Mar 2006
Posts: 30,072
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Wheres the oil come from?
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#15 |
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Join Date: Feb 2007
Posts: 8,570
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I used a tiny bit of oil to fry and then I put in a bit of pataks paste. It was ok for a first attempt!
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#16 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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Ah, i use pataks pastes sometimes too. I agree about the oil thing. I dont add any oil, but also use a slotted spoon to dish up.
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#17 |
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Join Date: Feb 2007
Posts: 8,570
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I think if I'm using pataks paste in future ill just use a bit of water to soften the onions first. My mum always does. Good idea about the slotted spoon
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#18 |
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Join Date: Apr 2010
Location: Scotland
Posts: 5,947
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Some good ideas in this thread for next time!
http://forums.digitalspy.co.uk/showthread.php?t=1647797 |
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#19 |
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Join Date: Dec 2007
Posts: 7,104
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Found it>
http://uktv.co.uk/food/recipe/aid/629535 |
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#20 |
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Guest
Join Date: Jul 2011
Posts: 4,190
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Quote:
Hello!
I've got some ready done meatballs and I wanted to curry them. Ive got onions and garlic, coconut milk, tinned tomatoes and various assorted spices (ground cumin, turmeric, ginger, chilli powder etc) does this sound like it would make a nice curry? Or has anyone got an alternative recipe/method that's tried and tested? Thanks http://www.channel4.com/4food/recipe...d-curry-recipe http://www.nigella.com/recipes/view/curry-in-a-hurry-11 |
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#21 |
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Forum Member
Join Date: Dec 2003
Posts: 5,488
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Quote:
Hello!
I've got some ready done meatballs and I wanted to curry them. Ive got onions and garlic, coconut milk, tinned tomatoes and various assorted spices (ground cumin, turmeric, ginger, chilli powder etc) does this sound like it would make a nice curry? Or has anyone got an alternative recipe/method that's tried and tested? Thanks There's really no rules in curries as long you have those spices & herbs then you're all set. You can substitute natural yoghurt with coconut milk too if you have it available. And if you have a spare time pop-in to a shop that sells fresh chillies...it just makes a tad difference to the dish. ETA just fry everything (chopped onion & garlic & spices & tinned tomatoes) then your meat/chicken/seafood then your coconut milk, add water or ready made chicken stock, boil a bit until meat is tender then season with salt or fish sauce if necessary and then some lemon or lime juice. |
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#22 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
That looks nice. I might try that later in the week.
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#23 |
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Forum Member
Join Date: Feb 2007
Posts: 8,570
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Some great responses thanks, I like Thai curry so I think I'll try that next, haven't long been in this flat so was just using what I had, I'm building up my stocks so what would people say were must haves for the cupboard for curries?
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#24 |
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Guest
Join Date: Jul 2011
Posts: 4,190
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Quote:
Some great responses thanks, I like Thai curry so I think I'll try that next, haven't long been in this flat so was just using what I had, I'm building up my stocks so what would people say were must haves for the cupboard for curries?
It's worth making a trip to the Chinese/Indian stores to stock up on ingredients - they usually sell them cheaper than the supermarkets - ingredients are usually better value than the the supermarkets - though if you live in an ethnic area many of the supermarkets now have an ethnic aisle with better value produce - though I'd still say there's more variety in the ethnic stores. I get my Thai ingredients from my local Chinese store - Thai pastes, fish sauce, tinned coconut milk. Also lemon grass and lime leaves which can be frozen. I always keep stock cubes/ pots in my cupboard for Thai curries but they're a store cupboard essential anyway. Also if you like those takeaway Chinese style curries I recomend the Goldfish curry paste concentrate - it comes in different strengths - it's easy peasy to use - just add hot water to some paste and bring to the boil to make a curry sauce which can be used on it's own as a dip for chips or can be made into a Chinese curry added to cooked vegetables/meat. |
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