Anyone got any good recipes for curry to share? I find home made curry is far superior to the stuff that comes in sauces and the dreaded ready meals.
good curry recipes
Ive just made a brilliant one from this website:-
http://www.cr0.co.uk/curry/
although it sounds like a nightmare once you have made the base its dead easy to make currys just like you got from the local indian. I made a vindaloo last night and it was amazing.
recipie by darth phall
-------------------------
STAGE ONE......[ THE BASE GRAVY ]............
INGREDIENTS
Chop/Dice all vegetables & Coriander.
15 Onions.
8 Tablespoon Vegetable Oil (HEALTHY). OR YOU CAN USE 600-700ML OF OIL IF YOU LIKE IT BIR STYLE,OILY.
2 """""""""""""" Home made Fresh Ginger puree.
2 """""""""""""" """"""""""""""""""" Garlic """""".
3 """""""""""""" Curry powder.
3 """""""""""""" Turmeric.
1 """""""""""""" Extra hot chilli powder.(This can be left out as it is only my personal addition to this recipe for more heat). Grin
6 X 5" Carrots or 4 X 7" Carrots .
3 Green Peppers.
5 Sticks Celery.
1 Tablespoon Salt.
2 Level Desertspoon Garam Masala.
20-30 stalks Fresh Coriander.
METHOD.
Fry Garlic & Ginger until golden/brown.
Add all spices & add approximately half a litre of Water to stop becoming to sticky (should be consistency of Tomato puree).
Add Chopped Onions,Carrots,Peppers,Celery,Coriander.
Add about 3 litres of water until it is just below the level of the ingredients.
Simmer for 1 hour.
Check that all ingredients are cooked .
Liquidize all ingredients.
Cook again for 10 minutes on medium heat.
Allow to cool & separate into approx .. Half liter portions (i use two jugs, put freezer bag in one & pour /serve with other to save making a mess).
When fully cooled you can freeze for months.
One thing to remember when making this base & the curry itself, You must experiment with the Oil quantities as this makes a great deal of difference to the taste of the Curry etc..I think many will agree it is that Spicy Oily flavor which we love about Bir Curries.
-------------
STAGE THREE......[ THE MADRAS ]......
INGREDIENTS
All the Chicken.
3 bags Base gravy.
1 Medium Onion.finely chopped.
10 Tablespoons of Vegetable Oil (if you like it Oily, but its not necessary)
1 whole bulb of Garlic separate cloves & grate with Cheese grater (the roughest side).
2 Desertspoons Extra hot Chilli powder.
1 """"""""""""" Hot Curry powder.
1 """"""""""""" Paprika.
2/3 Teaspoon lo-Salt or normal Table Salt (add to your taste).
1 """""""""" Turmeric.
1 """""""""" Cumin seeds.
300grams Passata.(You need to experiment with this to get it close to your taste)
1 Desertspoon Cumin.
1 """"""""""""" Coriander.
1 """"""""""""" Fenugreek leaves.
1 """"""""""""" Garam Masala.
2 large Ladles of water from cooked chicken.
METHOD
Put 3 bags of Curry Base in large pot on low heat.
Fry until Golden Onions & Garlic, in 3/4 Tablespoons Vegetable or Light Olive Oil.
Add Onion & Garlic to heated Base in large pot.
Add all spices & chicken & Chicken water from above post.
Bring close to boil, turn down to medium & cook for 10 minutes.
DONE !!!
http://www.cr0.co.uk/curry/
although it sounds like a nightmare once you have made the base its dead easy to make currys just like you got from the local indian. I made a vindaloo last night and it was amazing.
recipie by darth phall
-------------------------
STAGE ONE......[ THE BASE GRAVY ]............
INGREDIENTS
Chop/Dice all vegetables & Coriander.
15 Onions.
8 Tablespoon Vegetable Oil (HEALTHY). OR YOU CAN USE 600-700ML OF OIL IF YOU LIKE IT BIR STYLE,OILY.
2 """""""""""""" Home made Fresh Ginger puree.
2 """""""""""""" """"""""""""""""""" Garlic """""".
3 """""""""""""" Curry powder.
3 """""""""""""" Turmeric.
1 """""""""""""" Extra hot chilli powder.(This can be left out as it is only my personal addition to this recipe for more heat). Grin
6 X 5" Carrots or 4 X 7" Carrots .
3 Green Peppers.
5 Sticks Celery.
1 Tablespoon Salt.
2 Level Desertspoon Garam Masala.
20-30 stalks Fresh Coriander.
METHOD.
Fry Garlic & Ginger until golden/brown.
Add all spices & add approximately half a litre of Water to stop becoming to sticky (should be consistency of Tomato puree).
Add Chopped Onions,Carrots,Peppers,Celery,Coriander.
Add about 3 litres of water until it is just below the level of the ingredients.
Simmer for 1 hour.
Check that all ingredients are cooked .
Liquidize all ingredients.
Cook again for 10 minutes on medium heat.
Allow to cool & separate into approx .. Half liter portions (i use two jugs, put freezer bag in one & pour /serve with other to save making a mess).
When fully cooled you can freeze for months.
One thing to remember when making this base & the curry itself, You must experiment with the Oil quantities as this makes a great deal of difference to the taste of the Curry etc..I think many will agree it is that Spicy Oily flavor which we love about Bir Curries.
-------------
STAGE THREE......[ THE MADRAS ]......
INGREDIENTS
All the Chicken.
3 bags Base gravy.
1 Medium Onion.finely chopped.
10 Tablespoons of Vegetable Oil (if you like it Oily, but its not necessary)
1 whole bulb of Garlic separate cloves & grate with Cheese grater (the roughest side).
2 Desertspoons Extra hot Chilli powder.
1 """"""""""""" Hot Curry powder.
1 """"""""""""" Paprika.
2/3 Teaspoon lo-Salt or normal Table Salt (add to your taste).
1 """""""""" Turmeric.
1 """""""""" Cumin seeds.
300grams Passata.(You need to experiment with this to get it close to your taste)
1 Desertspoon Cumin.
1 """"""""""""" Coriander.
1 """"""""""""" Fenugreek leaves.
1 """"""""""""" Garam Masala.
2 large Ladles of water from cooked chicken.
METHOD
Put 3 bags of Curry Base in large pot on low heat.
Fry until Golden Onions & Garlic, in 3/4 Tablespoons Vegetable or Light Olive Oil.
Add Onion & Garlic to heated Base in large pot.
Add all spices & chicken & Chicken water from above post.
Bring close to boil, turn down to medium & cook for 10 minutes.
DONE !!!
An easy recipe for us blokes to follow:
INGREDIENTS (serves two):
1 Telephone
1 flyer from local restaurant
1 L Reg Honda Civic with interesting dents in the bodywork
1 microwave
2 forks
1 fridge
1 toilet roll
Some beers (lager works well with this)
PREPARATION
Place toilet roll in fridge.
METHOD:
Using Telephone and Flyer, contact local restaurant and order 1 Lamb Jalfrezi with extra chillies, 1 portion of pilau rice and a keema nan. Order Chicken Korma for the missus (optional).
Amuse yourself for a hour or so.
Take phone call from lost delivery driver.
Give directions to lost delivery driver.
Amuse yourself for a hour or so.
Twitch net curtains anxiously, looking out for L Reg Honda Civic with interesting dents in the bodywork.
Open door to delivery driver, pay for curry and wait for ten minutes while he tries to work out your change.
Get bored and tell him to keep change.
Nuke lukewarm food in the microwave to get it up to an eatable temperature, while muttering that you may as well as have had a pot noodle.
Let missus taste Jalfrezi.
Scrape missus off ceiling.
Take food and devour using fork, eating out of foil containers provided to save on the washing up.
Add lager to taste.
Await inevitable results (hence the the prepared chilled bog roll).
Last edited by Dek Hogan : 23-02-2008 at 11:12
INGREDIENTS (serves two):
1 Telephone
1 flyer from local restaurant
1 L Reg Honda Civic with interesting dents in the bodywork
1 microwave
2 forks
1 fridge
1 toilet roll
Some beers (lager works well with this)
PREPARATION
Place toilet roll in fridge.
METHOD:
Using Telephone and Flyer, contact local restaurant and order 1 Lamb Jalfrezi with extra chillies, 1 portion of pilau rice and a keema nan. Order Chicken Korma for the missus (optional).
Amuse yourself for a hour or so.
Take phone call from lost delivery driver.
Give directions to lost delivery driver.
Amuse yourself for a hour or so.
Twitch net curtains anxiously, looking out for L Reg Honda Civic with interesting dents in the bodywork.
Open door to delivery driver, pay for curry and wait for ten minutes while he tries to work out your change.
Get bored and tell him to keep change.
Nuke lukewarm food in the microwave to get it up to an eatable temperature, while muttering that you may as well as have had a pot noodle.
Let missus taste Jalfrezi.
Scrape missus off ceiling.
Take food and devour using fork, eating out of foil containers provided to save on the washing up.
Add lager to taste.
Await inevitable results (hence the the prepared chilled bog roll).
Last edited by Dek Hogan : 23-02-2008 at 11:12
The curry I make when I am not wanting to spend hours cooking uses a jar of sauce, which sounds bad, but once I am finished altering it, it tastes homemade.
It's tesco tikka sauce (I usually use 2 of the smaller jars) and to it I add one large pot of low fat yoghurt and 2 tins of chopped tomatoes, 2 chicken stock cubes, some of the red seasoning masala stuff. I let that all cook a while while I defrost some spinach, fry some parboiled potatoes and cook (only the outsides tho) some chicken in a pan with one already fried onion, a grated chili and 4 garlic cloves. Then I put all that into the sauce above and add some paneer which is the most amazing stuff.
Then you let it cook for a while, I don't know the times, til the chicken is done. Leave it to stand for a couple of hours then heat again before serving.
It's tesco tikka sauce (I usually use 2 of the smaller jars) and to it I add one large pot of low fat yoghurt and 2 tins of chopped tomatoes, 2 chicken stock cubes, some of the red seasoning masala stuff. I let that all cook a while while I defrost some spinach, fry some parboiled potatoes and cook (only the outsides tho) some chicken in a pan with one already fried onion, a grated chili and 4 garlic cloves. Then I put all that into the sauce above and add some paneer which is the most amazing stuff.
Then you let it cook for a while, I don't know the times, til the chicken is done. Leave it to stand for a couple of hours then heat again before serving.
Okay, I know that I'm going to live to regret this, but I just have to ask, why is Dek Hogan putting the loo roll in the fridge? 
Originally Posted by Dek Hogan:
“An easy recipe for us blokes to follow:
INGREDIENTS (serves two):
1 Telephone
1 flyer from local restaurant
1 L Reg Honda Civic with interesting dents in the bodywork
1 microwave
2 forks
1 fridge
1 toilet roll
Some beers (lager works well with this)
PREPARATION
Place toilet roll in fridge.
METHOD:
Using Telephone and Flyer, contact local restaurant and order 1 Lamb Jalfrezi with extra chillies, 1 portion of pilau rice and a keema nan. Order Chicken Korma for the missus (optional).
Amuse yourself for a hour or so.
Take phone call from lost delivery driver.
Give directions to lost delivery driver.
Amuse yourself for a hour or so.
Twitch net curtains anxiously, looking out for L Reg Honda Civic with interesting dents in the bodywork.
Open door to delivery driver, pay for curry and wait for ten minutes while he tries to work out your change.
Get bored and tell him to keep change.
Nuke lukewarm food in the microwave to get it up to an eatable temperature, while muttering that you may as well as have had a pot noodle.
Let missus taste Jalfrezi.
Scrape missus off ceiling.
Take food and devour using fork, eating out of foil containers provided to save on the washing up.
Add lager to taste.
Await inevitable results (hence the the prepared chilled bog roll).”
“An easy recipe for us blokes to follow:
INGREDIENTS (serves two):
1 Telephone
1 flyer from local restaurant
1 L Reg Honda Civic with interesting dents in the bodywork
1 microwave
2 forks
1 fridge
1 toilet roll
Some beers (lager works well with this)
PREPARATION
Place toilet roll in fridge.
METHOD:
Using Telephone and Flyer, contact local restaurant and order 1 Lamb Jalfrezi with extra chillies, 1 portion of pilau rice and a keema nan. Order Chicken Korma for the missus (optional).
Amuse yourself for a hour or so.
Take phone call from lost delivery driver.
Give directions to lost delivery driver.
Amuse yourself for a hour or so.
Twitch net curtains anxiously, looking out for L Reg Honda Civic with interesting dents in the bodywork.
Open door to delivery driver, pay for curry and wait for ten minutes while he tries to work out your change.
Get bored and tell him to keep change.
Nuke lukewarm food in the microwave to get it up to an eatable temperature, while muttering that you may as well as have had a pot noodle.
Let missus taste Jalfrezi.
Scrape missus off ceiling.
Take food and devour using fork, eating out of foil containers provided to save on the washing up.
Add lager to taste.
Await inevitable results (hence the the prepared chilled bog roll).”
Best laugh I've had all week. Thank you.
I cannot sing the praises of this company higher.
The link seems a bit off so here it is: http://www.thespiceoflife.co.uk/Easy-Peasy.asp
Easy peasy curries (it's called that). You get all the spices in measured bags and follow the very simple directions. I have yet to find a bad one. Basically its like having all the special ingredients but set out for you. and cost around £1.95 with no wasted spices hanging about your cupboard for years
The link seems a bit off so here it is: http://www.thespiceoflife.co.uk/Easy-Peasy.asp
Easy peasy curries (it's called that). You get all the spices in measured bags and follow the very simple directions. I have yet to find a bad one. Basically its like having all the special ingredients but set out for you. and cost around £1.95 with no wasted spices hanging about your cupboard for years
One thing about cooking curries. Always use either Ghee or Butter. Never skim the film this leaves on top.
Does anyone actually make a curry using all the herbs and spices that actually tastes like a curry from when you go out for one? I've bought the spices separately, packs of spices containing all you need that you just need to add water to, and they always taste odd. Usually very very strongly of cloves. The only success I've had a home is using Patak's curry paste and a tin of tomatoes. It has to be said though, I always make them low fat so little oil and no ghee. Fat usually makes stuff taste better.
my husband swears its nicer than our local takeaway
you need 2 med onions (finely chopped)
2 chicken breasts chopped or you can use 500g shelled prawns or leave it veg and add mushrooms or corgettes etc
1 tin of chopped tomatoes or 4 med toms whichever you have
2tsp of tomato puree
4 garlic cloves
4 green chillies (small)
2tsp sugar
dash salt
7 tbsp of cooking oil
1heaped tsp of cumin seeds
1heaped tsp of red chilli powder
1heaped tsp of turmeric
1heaped tsp of garam masala
1/2 tsp of cumin
1/2 tsp of ground coriander
heat oil in a big pan on medium heat, add the onions and fry until deep golden brown (approx 15 mins), add more oil if needed.
grind the garlic cloves, green chillies, cumin seeds and a pinch of salt to a smooth paste.
add the garlic paste to the onions and cook for 2 mins, stir continously.
add cumin, coriander, red chilli and turmeric and fry for 1 minute, add sugar, garam masala and chicken, mix well and cook for further two mins on medium heat.
Stir in tomatoes, tomato puree and cook for further 4 mins, stirring frequently
reduce heat to low and cover to slow cook for approx 15 - 20 mins until chicken is firm to touch.
serve with rice and naan
serves two for a proper takeaway sized portion or four with side dishes
i tend to find once youve made it you can pretty much work with it, if your in a hurry, chuck it all in the pot and let it sort itself, obvously any time spent on it def reflect in the taste.
Last edited by toffeepennys : 23-02-2008 at 20:01
you need 2 med onions (finely chopped)
2 chicken breasts chopped or you can use 500g shelled prawns or leave it veg and add mushrooms or corgettes etc
1 tin of chopped tomatoes or 4 med toms whichever you have
2tsp of tomato puree
4 garlic cloves
4 green chillies (small)
2tsp sugar
dash salt
7 tbsp of cooking oil
1heaped tsp of cumin seeds
1heaped tsp of red chilli powder
1heaped tsp of turmeric
1heaped tsp of garam masala
1/2 tsp of cumin
1/2 tsp of ground coriander
heat oil in a big pan on medium heat, add the onions and fry until deep golden brown (approx 15 mins), add more oil if needed.
grind the garlic cloves, green chillies, cumin seeds and a pinch of salt to a smooth paste.
add the garlic paste to the onions and cook for 2 mins, stir continously.
add cumin, coriander, red chilli and turmeric and fry for 1 minute, add sugar, garam masala and chicken, mix well and cook for further two mins on medium heat.
Stir in tomatoes, tomato puree and cook for further 4 mins, stirring frequently
reduce heat to low and cover to slow cook for approx 15 - 20 mins until chicken is firm to touch.
serve with rice and naan
serves two for a proper takeaway sized portion or four with side dishes
i tend to find once youve made it you can pretty much work with it, if your in a hurry, chuck it all in the pot and let it sort itself, obvously any time spent on it def reflect in the taste.
Last edited by toffeepennys : 23-02-2008 at 20:01
