Anyone interested in cooking curry?

I remember watching her TV show and she did use a lot of salt, far more than I would ever consider using. Unless I was making my own bacalhau.
 
I generally use less salt than she has in her recipes.
 
Just cooked my first ever curry for scratch. It was a chicken dopiaza. Pity I misread the recipe and put in half a tablespoon of cayenne pepper instead of half a teaspoon. Was tasty but my head is still hot and hour later.

Will not make the same mistake again!!
 
:suicide: I've made that mistake too:rotfl:
 
Salt is not a problem as everyting is cooked from scratch. The salt myth only exists in the western microwave food world.

I agree totally. I eat practically no pre prepared 'microwave' foods and prepare everything from scratch.
I generally know how much I need when cooking a dish I've made before, but add a little less and keep tasting. Same goes for a recipe you've never tried. Add a bit less and taste it. If it needs more, add some.
People now only seem to see salt as a bad thing, as opposed to something that can enhance the flavour of your food. e.g. for me, pretty much any tomato based sauce.

btw, Goa fish curry for dinner tonight. It was a winner :clap:
 
Where did you get your Goa fish curry recipe? The best I've tasted in a restaurant was at Haandi in Knightsbridge (Dahl to die for as well), and the Waitrose ready cooked Goanese Fish Curry is good, but I've never been able to replicate either at home. I'm even willing to crack, peel, chop and toast my own coconut if necessary.

Dave
 
Where did you get your Goa fish curry recipe? The best I've tasted in a restaurant was at Haandi in Knightsbridge (Dahl to die for as well), and the Waitrose ready cooked Goanese Fish Curry is good, but I've never been able to replicate either at home. I'm even willing to crack, peel, chop and toast my own coconut if necessary.

Dave

It was from the book I mentioned earlier in the thread Dave. 50 Great Curries of India: Amazon.co.uk: Camellia Panjabi, Peter Knab: Books
Coconut, dried Kashmiri chillies and tamarind are the 3 main ingredients that I wouldn't call 'storecupboard'. Book's over at the girlfriends I'm afraid. Should be able to find a decent recipe on some of the sites mentioned earlier.
 
— As an Amazon Associate, AVForums earns from qualifying purchases —
i got a pdf which has some decent recipes,
i'll put it up and send you the link...


havent tried every single one but more i tried have turned out ok...
 
Does anyone order their ingredients such as rice, ghee, spices etc.. from a specialist online supermarket ? I thought about this place Curry Recipes, Curry recipe, Indian restaurant style recipes , as anyone actually use one before ?

Well I made Chicken Korma the other night and it was really nice, nice hot too as I added two chillies including the seeds :D

I've already stocked up on all my spices in the kitchen, I didn't realise how expensive saffron was :eek: and how bad Ghee was for your arteries :rolleyes:

DSC_0016.jpg


I'm also thinking of cooking Phall, what is this like? I fancy something really hot (different to Madras) but still with some flavour.

Phall (the hottest curry of all!) - 61187 - Recipezaar
 
I'm also thinking of cooking Phall, what is this like? I fancy something really hot (different to Madras) but still with some flavour.

Phall (the hottest curry of all!) - 61187 - Recipezaar

The thing with the Phall is a dilemma for many heat lovers, some restaurants have Bindaloo or similar which they claim is hotter than the Phall, it's basically a Vindaloo with more Chilli Powder. The dilemma of heat comes into the sauce, for example if you get a Vindaloo at Phall heat it's a nice easy dish to eat (or at least, I find), but if you were to get a curry that has a different style sauce, say a Rogan Josh at Phall heat, you will feel the heat in a different way, it will have a greater impact when eating it, I've been told that it's because of what is in the sauce and how the heat can work in different ways because of it, I can't tell you exactly how, but I can vouch that it is an apparent difference.

Either way if you love your heat then a Phall is a must try from a genuine Indian restaurant, if making one at home and you have an already decent Vindaloo recipe to follow, just increase the amount of chilli powder/chillis that you use in that to suit a hotter curry.
Or of course try the recipe on that site, would be interested in hearing how it goes for you.
 
OK so I'm looking for a recepie for a tikka masala that is as close to getting a take away as possible. I'd love to be able to get the big chunks of chicken as tender as they manage to. Any recepies from you people?
 
OK so I'm looking for a recepie for a tikka masala that is as close to getting a take away as possible. I'd love to be able to get the big chunks of chicken as tender as they manage to. Any recepies from you people?

The one in the Curry Secret book is nice but it didn't turn out like the one from restaurants/take aways - it was a bit hotter and it wasn't as red/creamy, but, it was still nice.
I've not found any that give the result that a restaurant does yet, they're usually not creamy enough or the taste is wrong.
I'd be interested if anyone has any of these that they've tried...
 
OK so I'm looking for a recepie for a tikka masala that is as close to getting a take away as possible. I'd love to be able to get the big chunks of chicken as tender as they manage to. Any recepies from you people?

I've been trying to emulate takeaway curry for years, I am there with a few dishes CTM being fairly close. If your going to start trying to make them at home you will need to do as they do and make some base sauce first:

8 Onions
500 ml oil
1 Large carrot
1 Green pepper
2 Tbsp Tomato Puree
1 Tin plum tomato
2 Desert spoons garlic & ginger puree
1 Heaped desert spoon cumin
1 Heaped desert spoon coriander
1 Heaped desert spoon turmeric
Half Desert spoon garam masalla
Salt (heaped desert spoon)
Water just below the onions

Boil up everything except the spices, once boiling add the spices and stir in.
Keep stirring and boil until the carrot has gone soft.
Blend the mixture with some added water.
Return to the pot and cook again, adding boiling water to get the right consistency.? It should be runny.
Keep cooking until the oil separates.

Once you have a batch of this sauce you can divide it up and freeze it, next time you want a curry take one out and your good to go!

The CTM I make as follows:

Ingredients:
2 or 3 tbsp Oil
1 tsp garlic & ginger puree
Half a tbsp tomato puree
1 Heaped tsp spice mix
1 level tsp tandoori masala
Curry gravy (add until it looks right with the amount of meat)
1 portion pre-cooked chicken tikka (3 or 4 chicken breasts)
3 or 4 tbsp cream (More if prefered)
2"x1" piece of creamed coconut (or to taste)
1 tbsp sugar
Red food colouring
Small handful of chopped coriander

Method:
Fry the garlic and ginger puree for a few seconds in the oil.
Add the tomato puree and fry for a minute or 2.
Add the chilli powder, tandoori masala and spice mix, cook for a minute or 2 moving round the pan.
Add a ladle of curry gravy and stir in.
Add tikka chicken mix in and then add the rest of the gravy.
Add the sugar and coconut stir in until the coconut has dissapeared.
Take of the heat and add the cream, stirring in as you go.
Stir in the red food colouring and return to the heat.
Cook through for a couple of mins.
Garnish with the chopped coriander

The spice mix is made up of coriander, cumin and turmeric in the ratio 4, 2, 1

To make the chicken tikka you can just marinade chicken breast pieces in Pataks tandoori paste and yoghurt for a few hours then cook in your oven at the top. It won't the same as a takeaway though unless you use a tandoor.

I got these recipes from www.cr0.co.uk | Curry Recipes Online | Curry Recipes
 

Sounds quite a lot like the one from the curry secret book, though it was nice it was very different to the usual CTM I get from some of my locals, yet it was quite similar to others, it depends what kind of CTM someone wants I guess...
 
Sounds quite a lot like the one from the curry secret book, though it was nice it was very different to the usual CTM I get from some of my locals, yet it was quite similar to others, it depends what kind of CTM someone wants I guess...

If you go to five different takeaways you will get five different CTM's, some add tom soup, some ketchup etc... this one is a good starting point and you can change it how you like.

I started of with the curry secret book myself but as you say most of the recipes are not like your local takeaway, its a good intro to takeaway curry but I've learnt a lot more from asking around in restaurants and web sites.
 
If you go to five different takeaways you will get five different CTM's, some add tom soup, some ketchup etc... this one is a good starting point and you can change it how you like.

I started of with the curry secret book myself but as you say most of the recipes are not like your local takeaway, its a good intro to takeaway curry but I've learnt a lot more from asking around in restaurants and web sites.

Yeah I have tried asking in restaurants, even in the one where I'm friends with the owner and they often wont really give you anything more than a rough idea of what ingredients they use.
I'm not very good when it comes to experimenting, things always go wrong :D
I generally stick religiously to recipes and instructions.
 
If you go to five different takeaways you will get five different CTM's, some add tom soup, some ketchup etc... this one is a good starting point and you can change it how you like.

I started of with the curry secret book myself but as you say most of the recipes are not like your local takeaway, its a good intro to takeaway curry but I've learnt a lot more from asking around in restaurants and web sites.


How’s the curry making going, been into making curry’s for years, enjoyed reading this thread, we need to get active and get some pics up here have a CTM off !
I base my gravy on the curry secret recipie with a few additions and recently have been grinding my own spices after roasting them, such an improvement on flavour.
 
I'm looking for a recipe for what I would term a 'tea time curry' that freezes well.

I cook spag bol sauce or chilli con carne sauce for the freezer, (I usually make about 6 x 500g portions bagged up at a time) to be defrosted in the microwave for when I can't be arsed haven't much time to cook.

...so i'm looking for something that doesn't take more than a couple of hours work (the elapsed time could be all day if necessary), veg, fish, chicken, lamb, whatever, but must taste pretty good and as above freezes well.

I've done the curry secret curries from time to time (excellent) but i'm looking for something a bit simpler to prepare.

Any ideas?

Ta.

:)
 
Last edited:
I'm looking for a recipe for what I would term a 'tea time curry' that freezes well.

I cook spag bol sauce or chilli con carne sauce for the freezer, (I usually make about 6 x 500g portions bagged up at a time) to be defrosted in the microwave for when I can't be arsed haven't much time to cook.

...so i'm looking for something that doesn't take more than a couple of hours work (the elapsed time could be all day if necessary), veg, fish, chicken, lamb, whatever, but must taste pretty good and as above freezes well.

I've done the curry secret curries from time to time (excellent) but i'm looking for something a bit simpler to prepare.

Any ideas?

Ta.

:)

This is an excellent easy recipie can be adapted I add peppers sweet potatoes and sometimes chicken or lamb.

Coconut Red Lentil Dahl: Simple, delicious, nutritious, vegan.
 
I love curry and cook it quite often. It's not hard to make and the best thing is when you don't want to eat meat, veggie curry is way better than a simple veggie dish.
 
I'm looking for a recipe for what I would term a 'tea time curry' that freezes well.

Turns out that what I was looking for was under my nose all the time...

2ue1oqe.jpg


...(from Bill Granger) a cracking curry. I dismissed this as a freezer thing as the salmon will be overcooked by the time it's reheated. The solution... don't put the salmon in and just freeze the sauce. I think time and experimentation will tell if this is a good base for most sorts of curries, veg, chicken, fish whatever.

It's a really simple curry, however there's something special about this that punches above its weight, I'm sure it's the lime juice, not something I wouldn't have previously thought of in a curry.

:smashin:
 
OK so I'm looking for a recepie for a tikka masala that is as close to getting a take away as possible. I'd love to be able to get the big chunks of chicken as tender as they manage to. Any recepies from you people?
I use a charcoal tandoori oven to cook the chicken first, it's hot enough to cook the chicken quickly enough from inside via skewer and outside. But it needs good quality charcoal to work well
upload_2019-6-24_17-25-24.png
 

The latest video from AVForums

Is 4K Blu-ray Worth It?
Subscribe to our YouTube channel
Back
Top Bottom