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Can you convert me to curries? |
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#1 |
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Join Date: Apr 2007
Posts: 10,268
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Can you convert me to curries?
I always avoid curries because I'm not keen on 'fragranced' food, I can't stand coconut and I don't really like fruity in a main course. I don't mind hot in the chilli sense.
So what would you recommend? With recipes as well if possible. Ta! |
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#2 |
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Join Date: Aug 2008
Location: Up North
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There is so much variation in curries that it would be hard to recommend. People will just post their favourites.
It's like saying convert me to soups or pasta dishes. |
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#3 |
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Join Date: Apr 2007
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Quote:
There is so much variation in curries that it would be hard to recommend. People will just post their favourites.
It's like saying convert me to soups or pasta dishes.
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#4 |
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Join Date: Mar 2010
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Only a handful of dishes contain coconut or fruit. Try a tomato based curry like rogan josh. The taste and texture is more akin to that of a soup than a curry.
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#5 |
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Join Date: Aug 2008
Location: Up North
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Do you like tomatoes, onions and peppers?
Tomato puree, passata/chopped tomatoes and onion with garlic & ginger puree will give you a good base. Add some stock cubes to pair up with what you're cooking e.g. veg, chicken, beef, lamb, pork. Use some curry powder, ground corriander and ground cumin for spice. |
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#6 |
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Join Date: Jan 2009
Posts: 256
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I love making curry. Slow cooking onions till they are golden and melty, roasting and grinding spice mixes. It is what got me interested in cooking in the first place some 30 years ago.
It does not need to be too complicated either, some preparation though. I just put the radio on and I am happy. Like yourself I did not like coconut in dishes. Nor did I like citrus and wine or any type of alcohol. This weekend I cooked a chicken korma, skinny style for family. They wanted a curry but not strong. I used this. http://www.bbc.co.uk/food/recipes/chicken_korma_16352 I made a few changes for personal reasons but it went down very well. |
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#7 |
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Join Date: Apr 2006
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Go to a place that does Indian Buffets, then you can taste a few. Or a place that does a thali, a small selection of curries.
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#8 |
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Quote:
Do you like tomatoes, onions and peppers?
Tomato puree, passata/chopped tomatoes and onion with garlic & ginger puree will give you a good base. Add some stock cubes to pair up with what you're cooking e.g. veg, chicken, beef, lamb, pork. Use some curry powder, ground corriander and ground cumin for spice. You can also use soured cream or creme fraiche. |
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#9 |
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Join Date: Jul 2005
Location: Scotland
Posts: 7,801
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Quote:
Go to a place that does Indian Buffets, then you can taste a few. Or a place that does a thali, a small selection of curries.
From the sound of it a Balti, Bhuna, Jalfrezei, Dupiaza or Rogan Josh would all be ok - none are particularly 'fragrant' in my mind (and they're deffo not sweet!). Never really come across many coconut curries in Indian restaurants round here - they only seem to appear on Thai menus. |
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#10 |
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Join Date: Aug 2005
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"Curry Easy" by Madhur Jaffrey is perhaps the best book to buy.
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#11 |
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Join Date: Aug 2008
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Quote:
I'd go with the buffet option. If you go at lunch time they're really reasonable and if you hate everything then you've not really lost much and can go get a sarnie elsewhere!
From the sound of it a Balti, Bhuna, Jalfrezei, Dupiaza or Rogan Josh would all be ok - none are particularly 'fragrant' in my mind (and they're deffo not sweet!). Never really come across many coconut curries in Indian restaurants round here - they only seem to appear on Thai menus. |
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#12 |
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Join Date: Apr 2007
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Quote:
I'd go with the buffet option. If you go at lunch time they're really reasonable and if you hate everything then you've not really lost much and can go get a sarnie elsewhere!
From the sound of it a Balti, Bhuna, Jalfrezei, Dupiaza or Rogan Josh would all be ok - none are particularly 'fragrant' in my mind (and they're deffo not sweet!). Never really come across many coconut curries in Indian restaurants round here - they only seem to appear on Thai menus. |
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#13 |
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Join Date: Apr 2007
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Thanks for the replies, there's a few ideas there and I might give degsys a go for starters.
Alternatively, are there any really good ready made sauces that you would recommend so I can get an idea of what I might like? |
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#14 |
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Join Date: Aug 2005
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Quote:
Thanks for the replies, there's a few ideas there and I might give degsys a go for starters.
Alternatively, are there any really good ready made sauces that you would recommend so I can get an idea of what I might like? I make my own. Personal taste is different to everyone, so it would be difficult to recommend anything as some people may well turn their noses up and waste their money. If you make your own you can control what you put into it and make a curry personal to you. |
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#15 |
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Join Date: Apr 2009
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Pataks do a good Biriyani sauce (not the paste), which you mix with basmati rice, plus the meat of your choice and bake in the oven. Really simple and produced a more authentic taste than i was expecting. This isn't a curry, but a rice & meat dish with Indian flavours - perhaps a good way to get into the taste before you start on curries.
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#16 |
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Join Date: Jul 2005
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Quote:
No, but in a restaurant I will be able to smell the 'fragrant' ones. That's why I want try try something home cooked to start.
The problem with cooking a homemade curry from scratch when you've never had one before, is you have no idea what it's meant to taste like, so there's no frame of reference (plus it could be an expensive experiment). Homemade is without a doubt cheaper in the long run, but you generally require a lot of different spices, which can make the initial purchase costs excessive if you're not going to use them again (ie you don't like it). Jars are a good call for an introduction. I'd avoid pastes as they are quite fragrant when you use them (they do get watered down in the end result and are unlikely to make the end dish as fragrant as the initial fry off, but if you're not a fan of smelling that at all, it might put you off). The Lloyd Grossman ones are surprisingly good, why not try a rogan josh - pop it in slow cooker with some sealed stewing steak and sautéed onions. Serve with plan boiled rice, a pitta bread and a spoonful of natural yoghurt. |
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#17 |
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Join Date: Jun 2011
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Quote:
I always avoid curries because I'm not keen on 'fragranced' food, I can't stand coconut and I don't really like fruity in a main course. I don't mind hot in the chilli sense.
So what would you recommend? With recipes as well if possible. Ta! |
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#18 |
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Join Date: Apr 2007
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Quote:
Ahh I see, sorry, just thought that would be the best why to try loads of different ones without much wastage - but if smelling fragrant ones is going to put you off entirely, definitely best to avoid!
Jars are a good call for an introduction. I'd avoid pastes as they are quite fragrant when you use them (they do get watered down in the end result and are unlikely to make the end dish as fragrant as the initial fry off, but if you're not a fan of smelling that at all, it might put you off). The Lloyd Grossman ones are surprisingly good, why not try a rogan josh - pop it in slow cooker with some sealed stewing steak and sautéed onions. Serve with plan boiled rice, a pitta bread and a spoonful of natural yoghurt. Quote:
I'm not sure what you mean by "fragranced food". Almost all curries start with ginger/garlic and onions followed by some spices which usually include tumeric (not that full of smell), cumin, coriander seed along with others. This basic combination has a paticular smell and if this is what you mean by "fragranced" I'm not sure if "curries" are for you.
I'm fine with garlic, ginger, onion, chillis etc. By fragrant I mean a number of curry houses smell rather sweet and 'perfumey' to me. Maybe I'll try some of those reheat ones that ASDA and Sainsburys do. It'll be make or break!
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#19 |
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Join Date: Nov 2006
Location: NW England
Posts: 6,792
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Can you convert me to curries?
Yes, just come and climb into my giant food processor and I'll add some spice mix..
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#20 |
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Join Date: Jul 2005
Location: Scotland
Posts: 7,801
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Quote:
>%....
I'm fine with garlic, ginger, onion, chillis etc. By fragrant I mean a number of curry houses smell rather sweet and 'perfumey' to me. Maybe I'll try some of those reheat ones that ASDA and Sainsburys do. It'll be make or break! ![]() You might simply be smelling a singular part of the cooking process when you go by. In fact as a lot of places make their own bases and pastes, you might even be smelling them batch cooking them. It can be unpleasant in it's intensity (just like making mirin for sushi can be, it's so acrid in it's raw form), but once it goes into a sauce it becomes far more balanced and rounded. Try sauce or a micro meal, if you like spicy flavourful food I'm sure you'll love it
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#21 |
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Join Date: Jun 2011
Posts: 437
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I'm fine with garlic, ginger, onion, chillis etc. By fragrant I mean a number of curry houses smell rather sweet and 'perfumey' to me.
Do you mean like "Body Shop" fragrant/smelly? I'm not trying to be funny but maybe you are smelling incense or the smell of the moist towels they give out after you have eaten. Normal curry houses smell to me of the food they serve which isn't generally flowery/perfumey but intensely spice filled. |
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#22 |
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Join Date: Jan 2006
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I don't put fruit in my curries or coconut. Curry means spicy food from the far east, predominately India, but you can get Chinese curry, Thai curry etc.
A basic curry dish consists of Onions, garlic and fresh ginger plus a variety of spices and a liquid such as tomatoes or stock. Vegetables, meat or fish is then added. there are many variations and the food can be adapted to personal taste. I think the OP ought to actually enter an Indian restaurant instead of wafting past the door and sniffing whatever smell happens to be there. Maybe ask for a selection of dishes to find out what they actually taste like. |
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#23 |
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Join Date: Aug 2010
Location: Essex
Posts: 16,223
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easiest one to start with might be something like a simple potatoe curry.
To hot oil, add 1/4 teaspoon each of whole cumin and mustard seeds, in a few seconds they should start popping. Add 500g of diced potatoes, 1/2 teaspoon of turmeric, 1 teaspoon of garam masala, either fresh chilli or chilli powder to taste, 1 to 2 teaspoons of salt, 1/2 teaspoon sugar. Cook for a couple of minutes and then add 1/2 a can of chopped tomatoes (or a whole can if you prefer more sauce) and simmer till cooked. You can add fresh coriander when almost cooked though it can be left out if you don't like it. |
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#24 |
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Join Date: Aug 2010
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Quote:
I think the OP ought to actually enter an Indian restaurant instead of wafting past the door and sniffing whatever smell happens to be there. Maybe ask for a selection of dishes to find out what they actually taste like.
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#25 |
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Join Date: Nov 2008
Posts: 9,286
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Quote:
Thanks for the replies, there's a few ideas there and I might give degsys a go for starters.
Alternatively, are there any really good ready made sauces that you would recommend so I can get an idea of what I might like? |
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