curry recipes..

[tvchimp]

Trying to make curries from scratch (I'm pretty adventurous with cooking, can make quite a variety of foods, but never tried to make a curry from scratch)..

Anyone have any good, tried and tested recipes for a thai green curry, or any hot(ish) indian curries that I can make? (instructions/ingredients appreciated)..




[edit] : forgot to add, any curries I make that taste amazing, will reward with karma..

[Dazbo666]

Diced chicken / beef / turkey, chopped onion, sliced mushrooms, garlic, herbs etc - and this


(...actually it would probably make more sense for me to make it from scratch too. I have quite a bad nut allergy, so I have to be very careful of the ingredients of any sauces that I buy)
____________________
1st bike (Sept'06 - May'10) : 1991 GPZ500S / Current bike (since Nov 2009) : 2003 Suzuki Bandit 600N
Word of the day : DILLIGAF

[oldpink]

lots of recipe's out there
Ingredients you may need include, yoghurt (plain), cocconut milk, corriander, Cumin, Cardamom
some chilli (depending how hot you want it), Ghee for frying your onions etc

you can do chicken Tika with a few spices some plain yoghurt and lemon juice
get some chicken breasts score them with a knife, cover in the marinade
leave in the fridge overnight
cook in the ovan for 20 - 30 mins,

Khorma is pretty easy too, lots of yoghurt & cocconut milk and a few spices
____________________
I have become comfortably numb

Theory & hazard 24-may 2016, CBT 8th June 2016, MOD 1 2nd Aug 2016 Mod 2 2nd-Nov 2016 - Current bike CBR 600 RR

[TQ]

I use Pataks curry pastes.

You could make your own but they're so easy to use.

Fry meat + veg, stir in a couple of spoonfuls of the paste and cook for a minute or two than add chopped tomatoes/coconut milk/whatever else to make different types of curry.

If you do want to have a go at doing it properly from scratch I'd follow the above but instead of paste from a jar pre-make your own. I've got recipes for all the popular ones (jalfrezi, madras, korma etc...) in a book at home, I'll stick some up here over the weekend if you want.
____________________
First Bike :Gilera DNA 50 | Second: Imported 1989 NSR125
Third: 1998 Yamaha XJ600N | Currently: 1999 Yamaha FZS600

[njd27]

Buy this book:

https://www.amazon.co.uk/Curry-Fragrant-Thailand-Malaysia-Indonesia/dp/1405315725/

It has loads of brilliant recipes in it, and goes into detail about how to cook things from scratch.

[The Original Muzza]

My recipe comes from a simple one, tweaked somewhat to suit me and much healthier without the use of ghee.

500g chicken breest diced
1tsp Coriander
1tsp cumin
1tsp Turmeric
pinch of salt, ground pepper
2tsp Chopped garlic
2tsp chopped fresh ginger
Variable amount chopped fresh chillies
4 peeled and chopped tomatos (tinned work well)
250g low fat yoghurt
juice of half a lime
2 white onions

chop onions, fry in a little olive oil for 5 mins, chuck in the chilli, garlic and ginger. Stir, chuck in spices and half a cup of water, simmer for a couple minutes. Throw in the tomatoes, 5 more minutes. Lob on the chicken breast, cover the pan loosely.
10-15 minutes later turn off the heat add the yoghurt and lime and stir. Serve with rice and poppadums/naan.
Fucking quality. Since the chillies are varied it is nice and versatile and works at both ends of the spicy spectrum. Once put 2 small bag of medium chillies and a small bag of bird eye chillies in. Blew my dick off. Was too hot really though and I feel that per 500g chicken, a small bag of medium chillies will suffice.
____________________
Current Bikes: Husqvarna Svartpilen 401 (2020)
Former Bikes: Honda MSX125 (2014), BMW Funduro (1996), Honda VT500 (1983), Yamaha FZR250 (1989), Suzuki GZ125 Marauder(2005),:Triumph TT600 (2002) (stolen)
From then on, I and the bicycle feelings deeper.

[Icey]

Low GI curry? First curry recipe I found after being diagnosed a diabetic - it's rather yummy!



Ingredients

(Serves 4)
3 medium sized chicken breasts
7oz/200g red split lentils
1 large or 2 small onions
½ fresh green chilli (optional)
1 tea spoon of ground turmeric
2 tea spoon of korma curry powder
1 teaspoon freshly chopped ginger
1 teaspoon salt
1 teaspoon whole cumin seeds
3 cloves of garlic
½ teaspoon cayenne pepper
2 tablespoons lemon juice
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

1


Peel and finely chop half of the ginger and place in a pan with the sliced onions, lentils, turmeric and korma powder. If you like your curries hot then add the sliced green chilli now.
2


Add 2 pints/1 litre of water to the pan, cover with a lid and bring it to a simmer. Turn the heat right down and leave it to simmer for 40 minutes. Leave the lid very slightly ajar to stop it boiling over.
3


Cut the chicken into small cubes and add to the pan. Cook for another 25 minutes until the meat is done. It is crucial that you remember to stir the pan regularly (every 5-10 minutes) as it is at this stage that it is most likely to burn.
4


Heat the oil in a frying pan and once hot, fry the whole cumin seeds for 30 seconds. Add the remaining chopped ginger and garlic and fry for a minute more. Add the cayenne pepper in the pan and mix in with the other spices then immediately put the whole lot in main pot. Put the lemon juice, salt, nutmeg and cinnamon in the main pot and cook for another 3 minutes. Serve with long grain or basmati rice.
____________________
Mutley - 1988 Austin Mini City - Blog
Suetonius - 1966 Series Land Rover - Blog
Uma J - 1981 Honda 'Naked' Goldwing GL1100 - Blog

[Slacker24seve...]

I've tried a lot and this is the best Thai green curry I've found so far:

https://www.bbc.co.uk/food/recipes/nigelslatersthaigree_80244

Pure awesomeness. In fact I am hoping to woo a bird with it this weekend... if it works then it must be good because I'm an ugly bastard
____________________
Triumph Daytona 675 track bike + girlfriend's Honda Hornet 600
Selling a hack/winter bike for less than a grand? PM me.
Banger rallies are ace

[santa668]

This is a fairly mild curry, but it's very flavoursome and always has people asking for more (in my humble exp)

Quick and Creamy Chicken Curry

- Grill your chicken until lightly browned.
- Fry onion in pan. When lightly brown, add garlic and chilli, fry for few mins.
- Add tbsp turmeric, tsp cumin, 10 pods worth crushed cardamon (tbsp or so), fry for two mins.
- Add chicken, fry for few mins.
- Add stock, to cover chicken, season to taste. Bring to boil, then simmer for 15-20mins (uncovered).
- When reduced, on v low heat add cream and yoghurt (about 100ml of each, but tailor to preferred consistency).
- Slowly heat, add splash of lemon juice and diced coriander leaves.
- Serve with below rice.

Spiced Basmati Rice

- Put your rice in a bowl/jug and cover with water. Leave.
- Fry onion and garlic until lightly browned.
- Drain rice of water.
- Add rice, chilli, tsp salt, tbsp garum masala. Oil well to stop rice from sticking.
- Cover with stock. Bring to boil and simmer (covered) for 15-20 mins. (Stir occasionally or it will stick like a bitch)
- Serve with above curry.

Eat far too much and feel fat. Done.

Nick

(Obviously amounts to be tailored to number of people eating. Spices: min amounts to serve 4/5 people, only increase, never decrease... For the above I'd have used 6-8 chicken thighs (on bone is always better for curry), 2 onions in each dish, 3/4 chillies in each dish, 4/5 cloves garlic in each, and about 500g rice)

[angryjonny]

I make a mean dhansak - better than most restaurants. Takes a good 3 hours and requires all the right ingredients. Every one you miss out makes it more like a ready-meal.

Coriander seed, cumin seed, mustard seed, cinnamon sticks, fennel seed, black peppercorns, crushed chillis, turmeric, fenugreek, fresh coriander leaf, mango chutney, red and green lentils, onion, garlic, HP sauce (really), tomato puree, garam masala etc etc

If you're interested indicate so and I'll go to the trouble of typing it all out.

[colin1]

I like using whole spices I grind myself, so angryjohnny, tell me your recipe.
____________________
colin1 is officially faster than god

[Annabella]

The secret to a good curry is the very first bit of cooking. Add whatever spices you like, that's where the variation comes, but:

A good amount of oil in a pan (preferably ground nut oil or similar)
A LOW heat with finely chopped garlic and onion plus your spices
If your garlic or onion starts to colour the heat is too high and you're burning (and therefore losing the flavour of) your spices.
____________________
Avast! Pirates ahoy!
I did Cadwell!
www.bikepics.com/members/bella

[angryjonny]

OK... for Jon's fantastic though not necessarily authentic dhansak (adapted from a recipe I found on the internet somewhere), you will need:

(to serve 2)

300g lamb. Neck works well. Do not substitute with chicken - it just falls to pieces
2-3 tsp black peppercorns
1 tsp cumin seed
1 tsp coriander seed
1 tsp fennel seed
1/2 - 1 tsp mustard seeds
4 cardomom pods
1 tsp crushed dried red chillis
1-2 inches of cinnamon stick
1 onion
1 tsp ground turmeric
Large pinch of ground fenugreek
50g red lentils
50g green lentils
1 pint chicken stock
Garlic puree
Tomato puree
A good dessert spoon of mango chutney
Small squirt of HP sauce
Fresh leaf coriander (chopped but not until the end)
1 heaped tsp garam masala
Kettle of hot water

First get yourself a decent pestle and mortar. I have a big cast iron one which I find works well. First put in your peppercorns and grind them down a bit. Then add the cumin seed, coriander seed, fennel seed, mustard seed, cardomom pods, crushed chillis and cinnamon stick. Pound the whole lot down to a powder. Now dice your lamb, put it in a big bowl, mix in your pounded spices until all the lamb is coated, cover with clingfilm and put in the fridge. Overnight is best. An hour or two will do.

Now make your stock up and weigh your green and red lentils so they're ready to go. Dice your onion and fry it lightly in a big non-stick pan in some oil. Listen to Annabella here - don't overdo it. The onion will melt into your sauce anyway - you don't want it tasting burned. Add your turmeric and fenugreek and fry for a minute or so before adding your lentils. Fry these off for another minute or so. Then add your stock, bitwise at first, letting the lentils absorb it and once they've bloated a bit just pour the rest in and stick a lid on it. Leave on it low heat for a good 30 minutes, until the lentils are soft but still holding their shape. Stir occasionally, check it isn't drying out. If it is just add a little hot water out of your kettle.

Now, put some oil in another non-stick pan and get it good and hot. Fry off your lamb chunks in batches - probably about 3 batches. It'll spit like mad and it'll turn the air in your kitchen unbreathable so open all the windows, switch on your extractor fan etc. Once the lamb is all browned add it to your lentils. At this point add in garlic puree (a couple of inches from the tube), a teaspoon-sized scoop of tomato puree (this is not a tomato-ey dish), mango chutney and a little squirt of HP. Cook for another 30 minutes - again keeping an eye on it, stirring occasionally, adding a bit of water if required. If it's too runny just take the lid off and let it reduce down a bit.

Finally add in your garam masala and chopped leaf coriander to taste (it'll tolerate quite a lot). It should, by now, taste magnificent - but depending on the stock you used and the chutney etc it may need a bit of sugar or salt adding.

Serve with basmati rice boiled in salted water - no need for any fancy rice - the dhansak is the star here. I find this recipe makes it somewhere between a curry and a madras heat-wise. Adapt the amount of chilli to your own tastes.

(tsp = teaspoon - just in case)

[Clanger]

Remember if it's a green curry, to use green vegetables, green chillies, coriander etc. if it's red curry then red chillies, red peppers, grated carrot, turmeric. If it's yellow curry...well you get the picture.

To make it authentic do not use any cow's dairy products...coconut milk all the way!!!
____________________
Be who you are and say what you feel, because those who mind don't matter, and those who matter won't mind - Dr. Seuss

[Slacker24seve...]

[Rowey]

Mumtas Kitchen

I've used this site for loads of recipes now. They're authentic Indian house wife's recipes, not your usual 'English-ised' curries.

Out of 20 or more dishes, I was only disappointed with one or two. And the recipes while at first looking quite daunting, are fairly easy when you get the idea of it.

I would recommend the nine nut chicken korma, lamb saag and the chick pea curry. And make some chapatis to scoop it all up with.
____________________
ZX6R C6F.
Never argue with an idiot. They'll only bring you down to their level, and beat you with experience.

[angryjonny]

[Clanger]

[NotPamGrier]

[2Smoke]

I've been cooking british indian restaurant (BIR) style curries for a bit now, and have recently bought a book that I found very useful, its only £8 from Amazon at the moment, well worth a read!
https://www.amazon.co.uk/Undercover-Curry-Insiders-British-Restaurant/dp/0956525709/ref=sr_1_1?ie=UTF8&s=books&qid=1281443880&sr=8-1

The results have been spot on!

Cooking the base gravy
https://img.photobucket.com/albums/v139/two_smoke/Curry%20time/IMG_1396.jpg
https://img.photobucket.com/albums/v139/two_smoke/Curry%20time/IMG_1397.jpg

Ready to cook
https://img.photobucket.com/albums/v139/two_smoke/Curry%20time/IMG_1401.jpg

Garlic chilli chicken
https://img.photobucket.com/albums/v139/two_smoke/Curry%20time/IMG_1403.jpg

Rogan josh (ish)
https://img.photobucket.com/albums/v139/two_smoke/Curry%20time/IMG_1410.jpg

Jalfrezi with minimum chillies
https://img.photobucket.com/albums/v139/two_smoke/Curry%20time/IMG_1411.jpg
____________________
Currently in the stable.. '89 TDR250, 86 NSR250 '79 350LC, '79 DT175MX, 82, Pasola, '98 R1, '95 Speed Triple.. all of them total sheds..

[njd27]

[SlimRick]