The name of the site is horrible, but I've got some pretty tasty curry recipes from here that didn't call for the addition of ready-made sauces.
http://www.curryfrenzy.com/curry/html/curry-recipes.asp
RMD: Curry recipes
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piku
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THAT explains a lot...
I fry the onions first in a bit of oil, add the spice and end up with dry burning stuff into which I throw my meat. It all sticks to the pan and I add more oil. Then I tip in a tin of tomatoes and leave it for a few hours.
I shall experiment with making a curry paste like this next time.
Presumably I can make a lot of the paste and freeze it in little tubs for later?
I just could never get the oil slick on the top
return (0);
You could check out Videojug.com for hints and tips on all sorts but they have one particular vid on how to make Chicken Tikka Masala from scratch with spices and all.....
I like to make korma/passanda style curries at home myself - although now ive got the Worrel Thompon intelligent blender (thanks to wife for letting me have one ) I might get a bit more adventurous - a waiter at a local curry place in plymouth gave me lots of ideas for using that.
For my mild (no ring of fire in my house) korma/passanda style dish i use the following:
Pataks creamed coconut block (now comes in convenient sachets)
Ginger
Cinnamon
Crushed almonds
Tumeric
Greek Strained yoghurt (I've found Total is best as it doesnt water down like shop brands)
Sugar.
2 Chopped skinned/boned chicken breasts
And heres what do with it:
I take some butter, and veggie oil and heat it up in a stainless steel pan.
When it starts to sizzle, add the ginger, cinnamon and curshed almonds.
Let it all sizzle for a minute or so, then add the chicken and give it a brisk stir up.
When the chicken looks sealed on the outside, add 6 big dollops of the total greek yoghurt.
Give it a stir and break up one creamed coconut sachet into the pan.
When the coconut starts to melt in, add some tumeric to get that luminous yellow effect these dishes have in the restaurent.
Finally, ive found this to be still quite bitter at this stage - so a good helping of caster sugar (to taste) is what comes next. Mix in, cool a little to allow some thickening and serve.
A lot of the common indian spices are missing from this dish. I've found less is more with these things. I use to add in garam masalla, corriandor, cumin and all sorts of indian related crap but it just kills it. Im trying to get everything I cook these days down to under 5 spices (ask the wife - There was a time when i'd add a whole lot more to a dish like this after already marinading the chicken in chinese 5 spice
)
) I might get a bit more adventurous - a waiter at a local curry place in plymouth gave me lots of ideas for using that.For my mild (no ring of fire in my house) korma/passanda style dish i use the following:
Pataks creamed coconut block (now comes in convenient sachets)
Ginger
Cinnamon
Crushed almonds
Tumeric
Greek Strained yoghurt (I've found Total is best as it doesnt water down like shop brands)
Sugar.
2 Chopped skinned/boned chicken breasts
And heres what do with it:
I take some butter, and veggie oil and heat it up in a stainless steel pan.
When it starts to sizzle, add the ginger, cinnamon and curshed almonds.
Let it all sizzle for a minute or so, then add the chicken and give it a brisk stir up.
When the chicken looks sealed on the outside, add 6 big dollops of the total greek yoghurt.
Give it a stir and break up one creamed coconut sachet into the pan.
When the coconut starts to melt in, add some tumeric to get that luminous yellow effect these dishes have in the restaurent.
Finally, ive found this to be still quite bitter at this stage - so a good helping of caster sugar (to taste) is what comes next. Mix in, cool a little to allow some thickening and serve.
A lot of the common indian spices are missing from this dish. I've found less is more with these things. I use to add in garam masalla, corriandor, cumin and all sorts of indian related crap but it just kills it. Im trying to get everything I cook these days down to under 5 spices (ask the wife - There was a time when i'd add a whole lot more to a dish like this after already marinading the chicken in chinese 5 spice
)
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gilesgoat
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Huh sorry, just seen this thread ...
Well .. well .. "The new curry bible" by Pat Chapman is quite a good book
yet .. even if you follow closely the recipes in there you won't get curries
"like in your curry house", they will be different.
The key IS really mostly "in the curry gravy" and it's really too in the
spices roasting and .. and oil too .. if you don't put enough oil you don't
have "the proper veichle" for flavours to dissolve and melt around.
I also have the impression after quite lot of curry cooking that quite some
spices are "by a good dose of spoons", especially cummin and don't even
think for a moment you'll get the same kind of color and look of a curry
house thing, that's pure colorant I tell you.
I tried some natural approach using Alkanet root and beetroor powder
yet you don't get that "super brilliant red", no way, that makes me think
a bit about health concern.
Also FRESH coriander leaves is a MUST for 'that flavour', there's NO
equivalent nor replacement for it.
I have the feeling anwyay that "that tasty intense curry flavour" you are
used in "the average curry house" you probably get it with: put 3 more
times the max amount of spieces you'd put, 3 more times the max amount
of oil you'd put and 4 more times the max amount of salt you'd put, burn
the spices really well.
All the recipes I found in books and around are really good yet quite
different, I even made from pure scratch paneer home a few times and
it does not come out like the paneer you find around, well ok I miss
some proper tools (cheese cloth and cheese press) to make it "better".
Also 4 pints of milk give you out some paneer, at the expense of a quite
sever kitchen mess
Home made curry is one thing, curry house curry is another, that's the thing.
And I am still asking myself, with some fear, what they do with those
paint bucket size buckets of pre-fried dark brown dried onion I saw in
a specialist supply store for curry houses .. not to mention those HUGE
bottles and tins of unnamed bright red/yellow colorants .. that's is
unfortunatelly obivious what they are for
[edit] - I forgot to say "mostly" the "most important spices" are the
following:
cummin, fenugreek, ginger, cinnamon, cardamom, fresh coriander, cloves,turmeric ..
You have to be "careful" because they all can be "overpowering", put
too much of it and it will all and only taste of it.
Be very careful also that cinnamon is the only spice not liking roasting
if you just burn it a few it tastes awful.
Cassia bark is better, a bit harder to find.
Alkanet root is lovely to give "a good look" and it's natural
[edit2] - me silly I forgot also fennel seeds
I tried aniseed as well, after seeing them used in a curry house in
Cambridge, very interesting and different from fennel seeds especially
when roasted a little.
Well .. well .. "The new curry bible" by Pat Chapman is quite a good book
yet .. even if you follow closely the recipes in there you won't get curries
"like in your curry house", they will be different.
The key IS really mostly "in the curry gravy" and it's really too in the
spices roasting and .. and oil too .. if you don't put enough oil you don't
have "the proper veichle" for flavours to dissolve and melt around.
I also have the impression after quite lot of curry cooking that quite some
spices are "by a good dose of spoons", especially cummin and don't even
think for a moment you'll get the same kind of color and look of a curry
house thing, that's pure colorant I tell you.
I tried some natural approach using Alkanet root and beetroor powder
yet you don't get that "super brilliant red", no way, that makes me think
a bit about health concern.
Also FRESH coriander leaves is a MUST for 'that flavour', there's NO
equivalent nor replacement for it.
I have the feeling anwyay that "that tasty intense curry flavour" you are
used in "the average curry house" you probably get it with: put 3 more
times the max amount of spieces you'd put, 3 more times the max amount
of oil you'd put and 4 more times the max amount of salt you'd put, burn
the spices really well.
All the recipes I found in books and around are really good yet quite
different, I even made from pure scratch paneer home a few times and
it does not come out like the paneer you find around, well ok I miss
some proper tools (cheese cloth and cheese press) to make it "better".
Also 4 pints of milk give you out some paneer, at the expense of a quite
sever kitchen mess
Home made curry is one thing, curry house curry is another, that's the thing.
And I am still asking myself, with some fear, what they do with those
paint bucket size buckets of pre-fried dark brown dried onion I saw in
a specialist supply store for curry houses .. not to mention those HUGE
bottles and tins of unnamed bright red/yellow colorants .. that's is
unfortunatelly obivious what they are for
[edit] - I forgot to say "mostly" the "most important spices" are the
following:
cummin, fenugreek, ginger, cinnamon, cardamom, fresh coriander, cloves,turmeric ..
You have to be "careful" because they all can be "overpowering", put
too much of it and it will all and only taste of it.
Be very careful also that cinnamon is the only spice not liking roasting
if you just burn it a few it tastes awful.
Cassia bark is better, a bit harder to find.
Alkanet root is lovely to give "a good look" and it's natural
[edit2] - me silly I forgot also fennel seeds
I tried aniseed as well, after seeing them used in a curry house in
Cambridge, very interesting and different from fennel seeds especially
when roasted a little.
Giles the billy goat
"Baa"
"Baa"
Sudan 1 innit!gilesgoat wrote: I tried some natural approach using Alkanet root and beetroor powder
yet you don't get that "super brilliant red", no way, that makes me think
a bit about health concern.
Good curry tips Giles, thanks. I have a favorite recipe (quick to make) which I will share later. My local shop that sold spices closed, so I just bought a large batch from this place: http://www.redmoor.net/ - will report back when they arrive and I've tried them.
You do need a good range of spices and herbs though, unless you are only wanting to make one type of curry.
(just show, no stabby stabby)
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gilesgoat
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*sniggers* .. I have *ALL* the spices from A to Z listed in the Pat Chapman book.kalmar wrote:Sudan 1 innit!gilesgoat wrote: I tried some natural approach using Alkanet root and beetroor powder
yet you don't get that "super brilliant red", no way, that makes me think
a bit about health concern.
Good curry tips Giles, thanks. I have a favorite recipe (quick to make) which I will share later. My local shop that sold spices closed, so I just bought a large batch from this place: http://www.redmoor.net/ - will report back when they arrive and I've tried them.
You do need a good range of spices and herbs though, unless you are only wanting to make one type of curry.
I have more than 30 different spices in containers with labels plus lot
of other stuff
This place is very good as well : http://www.spiceworld.uk.com/
Giles the billy goat
"Baa"
"Baa"
We swear by Geeta's jars here - cheating I know - but still very nice.
I have a copy of the Shish Mahal cookbook that goes into recipes in good detail but haven't got round to doing anything from it yet. In by Mr N. Mohammed - the first Pakistani restaurant owner in Glasgow and Jussi here at work rates it highly.
I have a copy of the Shish Mahal cookbook that goes into recipes in good detail but haven't got round to doing anything from it yet. In by Mr N. Mohammed - the first Pakistani restaurant owner in Glasgow and Jussi here at work rates it highly.
I'll tell you what I want...gilesgoat wrote:This place is very good as well : http://www.spiceworld.uk.com/
(I bet they get really sick of hearing that on the phone).
Do they have.. Ginger spice?gilesgoat wrote: *sniggers* .. I have *ALL* the spices from A to Z listed in the Pat Chapman book.
This place is very good as well : http://www.spiceworld.uk.com/
/coat
(just show, no stabby stabby)