Author Topic: Curry Thread  (Read 65815 times)

Offline GBF

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Re: Curry Thread
« Reply #40 on: March 12, 2007, 08:51:11 am »
prawn curry is ace

all curries bar beef are ace anyway
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Offline Raul!

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Re: Curry Thread
« Reply #41 on: March 12, 2007, 08:54:20 am »
Sod the names, get the recipes in here please
:D

Point is, I have no bloody clue what a flippin' bhuna, phal or Madras is, since they don't exist over here.  Will post a couple of recipes here soon.  Will expect tickets to the derby, ManU and CL final in recompense.

Offline Stretch Armstrong

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Re: Curry Thread
« Reply #42 on: March 12, 2007, 08:57:37 am »
From memory - I'll edit tonight when I realise I've forgotten something

Lamb Rogan Josh - my recipe

Dice a large onion and fry in a 2 teaspoons of oil until transparent
Add finely diced garlic glove and ginger and cook for 30 seconds
Add diced lamb and fry until brown(pot roast so don't cook all the way through)
Add 2 teaspoons of cumin seeds/tarragon and cook for a further 2 minutes
Add a tin of diced toms then add 2 teaspoons of garam masala and red chilli powder(strength depending on taste)
Cook for 5 minutes then add natural yoghurt(amount on chefs opinion)
Put lid on and simmer for 1 - 2 hours - the longer the better
Add corriander at the end

Serve with naan, rice and beer
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Re: Curry Thread
« Reply #43 on: March 12, 2007, 09:01:37 am »
From memory - I'll edit tonight when I realise I've forgotten something

Lamb Rogan Josh - my recipe

Dice a large onion and fry in a 2 teaspoons of oil until transparent
Add finely diced garlic glove and ginger and cook for 30 seconds
Add diced lamb and fry until brown(pot roast so don't cook all the way through)
Add 2 teaspoons of cumin seeds/tarragon and cook for a further 2 minutes
Add a tin of diced toms then add 2 teaspoons of garam masala and red chilli powder(strength depending on taste)
Cook for 5 minutes then add natural yoghurt(amount on chefs opinion)
Put lid on and simmer for 1 - 2 hours - the longer the better
Add corriander at the end

Serve with naan, rice and beer

Excellent recipe for a good home cooked lamb curry.  I would only change one or two things cumin powder instead of seeds (powder made from roasted cumin seeds)and add and fry the garam masala and chilli powder before the tomatoes - will infuse their flavour very nicely into the oil and then the curry itself.

Offline Stretch Armstrong

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Re: Curry Thread
« Reply #44 on: March 12, 2007, 09:04:20 am »
Excellent recipe for a good home cooked lamb curry.  I would only change one or two things cumin powder instead of seeds (powder made from roasted cumin seeds)and add and fry the garam masala and chilli powder before the tomatoes - will infuse their flavour very nicely into the oil and then the curry itself.

Hate to admit it but you are right I have got the tomatoes the wrong way around and I was meant to grind to cumin seeds slightly :(
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Re: Curry Thread
« Reply #45 on: March 12, 2007, 09:25:43 am »
Hate to admit it but you are right I have got the tomatoes the wrong way around and I was meant to grind to cumin seeds slightly :(
I'll let you live then.  :)

Offline nidgemo

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Re: Curry Thread
« Reply #46 on: March 12, 2007, 09:33:05 am »
One of my favourites...

tandoori chicken

Marinate the chicken in a paste of a teaspoon of vegetable oil or ghee, onion, garlic, salt, garam masala, chilli powder, tumeric - not too much of the tumeric as you don't want a lurid orange colour - and yoghurt.  Again, not too much yoghurt - the marinade should be a smooth light paste.  The longer you marinade it the better, so overnight is best but at least 2 hours is recommended.  Keep it out of the the fridge for a couple of hours of the marinating process.  Ideally, some of the yoghurt should evaporate.

To replicate, as closely as possible, the effect of the tandoor, cook the chicken in the oven till it is about 3/4 done and then finish it off on a barbeue, basting with a bit of oil as you go...  Lemon juice before serving...mmm!

Couple of points:  Bio (live culture) yoghurt is recommended and try and get organic chicken if you can.  Also, you can chuck some white sesame seeds on the chicken before you bung it in the oven - gives a  nice texture (in the mouth) to the final product.

Adding onion seeds to the frying mixture is a nice touch as well.

Happy eating!

:D ;)

Hello Raul :wave
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Re: Curry Thread
« Reply #47 on: March 12, 2007, 09:36:29 am »

Happy eating!

:D ;)

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Offline Armin

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Re: Curry Thread
« Reply #48 on: March 12, 2007, 10:11:08 am »
Mmmn, this thread nicely counterbalances the Gym one.

Well, I don't know what it is, but there's definitely something going on upstairs

Offline nidgemo

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Re: Curry Thread
« Reply #49 on: March 12, 2007, 10:18:21 am »
Mmmn, this thread nicely counterbalances the Gym one.



You have to remember to visit them in the right order though. Huge curry before the gym doesn't go very well...
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Offline RedZen

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Re: Curry Thread
« Reply #50 on: March 12, 2007, 10:18:57 am »
Went for a Nepalese last night with the missus, fuckin gorgeous.  pork and ginger steamed dumplings and the chilli pork belly were sensational.

Offline nidgemo

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Re: Curry Thread
« Reply #51 on: March 12, 2007, 10:25:04 am »
Went for a Nepalese last night with the missus, fuckin gorgeous.  pork and ginger steamed dumplings and the chilli pork belly were sensational.


That does sound excellent...
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Offline ۩ Imperator ۩

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Re: Curry Thread
« Reply #52 on: March 12, 2007, 10:37:20 am »
BSBW - I thoroughly recommend to you the book "Madhur Jaffrey's Ultimate Curry Bible". It is genius. Contains a stock of recipes for various pastes and sundries, as well as dozens of recipes for classic curry dishes from all over the world. Also tells you a lot about the history of various recipes.

http://www.amazon.co.uk/Madhur-Jaffreys-Ultimate-Curry-Bible/dp/0091874157
« Last Edit: March 12, 2007, 10:39:55 am by ۩ Imperator ۩ »
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Offline BazC

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Re: Curry Thread
« Reply #53 on: March 12, 2007, 10:37:37 am »
My mum's making the "oven"* chicken one day this week I reckon.


*technically not tandoori, seeing as we haven't got a tandoor in the house!

Love it with some lemon and, ahem, piri piri sauce  :-X
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Offline TheRedBaron

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Re: Curry Thread
« Reply #54 on: March 12, 2007, 10:37:59 am »
KORMA!


*runs*
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Offline Scally McBeal

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Re: Curry Thread
« Reply #55 on: March 12, 2007, 10:40:30 am »
BSBW - I thoroughly recommend to you the book "Madhur Jaffrey's Ultimate Curry Bible". It is genius. Contains a stock of recipes for various pastes and sundries, as well as dozens of recipes for classic curry dishes from all over the world. Also tells you a lot about the history of various recipes.

http://www.amazon.co.uk/Madhur-Jaffreys-Ultimate-Curry-Bible/dp/0091874157

Is that what you got your "gay" curry out of on New Year's Eve?

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Re: Curry Thread
« Reply #56 on: March 12, 2007, 10:41:54 am »
Is that what you got your "gay" curry out of on New Year's Eve?

Yeah (Chicken Saag), but I've also had some rather splendid recipes out of it, which were anything but gay. That one just didn't have enough chilli in it.
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Re: Curry Thread
« Reply #57 on: March 12, 2007, 10:43:25 am »
Prepare the following spices:

Crushed fennel seeds - 3 table spoons
Cumin seeds - preferably the black variety but normal ones will do
Whole dried red chillies - as may as you can stand but 2 should do
Dried and powdered ginger 2 tablespoons
1 tablespoon asafoetida or heeng

Heat some mustard oil (difficult to find in England outside an Indian grocery and often marked "for external use only").  The oil smells very strong so you have to let it smoke.  When the oil acquires a clear colour, throw in the above spices, taking care of splashes - the oil is very very hot.

Almost immediately, throw in 1 kilo of lamb or goat, cut in cubes and sized as you might for scouse or stew.

Now comes the hard part,  You need keep stirring the meat and spice mix till the water comes out of the meat and dries off.  This will take a while.

When the meat is a nice dark brown, chuck in half a litre of plain yoghurt and add salt to taste. When this is nicely blended in, add water so that the meat is covered and cook on a medium to low flame till the meat is soft.  If the water evaporates add some boiling water.

Eat with rice and some veggie thing on the side.  Not with Naan or any other kind of "Indian bread".

You will probably not have eaten a curry like this before.

Offline BazC

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Re: Curry Thread
« Reply #58 on: March 12, 2007, 10:47:50 am »
Imperator: I once saw Madhur Jaffrey on a cooking programme, and she made this very tasty prawn curry (I know it was tasty because I decided to make it a few times after!) I wish I could still remember the recipe...  :butt would love to try it with some fresh king prawns...

Raul- is that the dish you posted on the food thread? I want to try this one... will see if my mum (what with all her culinary skill!) can make it.
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Offline nidgemo

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Re: Curry Thread
« Reply #59 on: March 12, 2007, 10:48:13 am »
Almost immediately, throw in 1 kilo of goat

You will probably not have eaten a curry like this before.

No shit :D
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Re: Curry Thread
« Reply #60 on: March 12, 2007, 10:54:00 am »
Imperator: I once saw Madhur Jaffrey on a cooking programme, and she made this very tasty prawn curry (I know it was tasty because I decided to make it a few times after!) I wish I could still remember the recipe...  :butt would love to try it with some fresh king prawns...

Raul- is that the dish you posted on the food thread? I want to try this one... will see if my mum (what with all her culinary skill!) can make it.
That is the same one.  One of my personal favourites and much loved by the punters who have partaken of it.  It is a take on an old Kashmiri recipe - the Kashmiris use little or no onions.

For prawns, try this:

Hot oil in a wok (karhai) mustard seeds, ginger and whole red chillies.   When the oil is hot and the seeds splutter, chuck in the prawns (to the tune of Send in the Clowns), de-veined and out of their shells.  Put in some curry leaves (kari patta) immediately afterwards and add salt to taste.  Garnish with coarsely chopped coriander just before serving.  Great as a starter and very simple.

Offline BazC

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Re: Curry Thread
« Reply #61 on: March 12, 2007, 11:05:08 am »
That is the same one.  One of my personal favourites and much loved by the punters who have partaken of it.  It is a take on an old Kashmiri recipe - the Kashmiris use little or no onions.

For prawns, try this:

Hot oil in a wok (karhai) mustard seeds, ginger and whole red chillies.   When the oil is hot and the seeds splutter, chuck in the prawns (to the tune of Send in the Clowns), de-veined and out of their shells.  Put in some curry leaves (kari patta) immediately afterwards and add salt to taste.  Garnish with coarsely chopped coriander just before serving.  Great as a starter and very simple.

Thanks Raul.

(Anyone else think Raul should open his own thread and pile in his recipes?!)

Will give the prawn one a go- seems easy and quick enough!

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Offline GinKop

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Re: Curry Thread
« Reply #62 on: March 12, 2007, 11:12:26 am »
As Raul has pointed out, many of the typical curry names are not to do with the actual ingredients.

The homecooked meals I have most days consist of dhaal, roti and sabjee's. I'll post some recipies later when I get back home (need some advice from the ma!).

The one Stretch posted above is good. He is right to; let it simmer for as long as you can. Ginger tastes great in dhaal and curry type dishes.
JFT97

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Re: Curry Thread
« Reply #63 on: March 12, 2007, 11:59:23 am »
That does sound excellent...
Certainly was.   And the dumplings are called momo!

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Re: Curry Thread
« Reply #64 on: March 12, 2007, 12:07:46 pm »
Certainly was.   And the dumplings are called momo!

Momo is boss.
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Offline RedZen

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Re: Curry Thread
« Reply #65 on: March 12, 2007, 12:14:14 pm »

Offline buzzing

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Re: Curry Thread
« Reply #66 on: March 12, 2007, 12:17:14 pm »
Thais green curry  :wave

Keep curries indian
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Offline RedZen

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Re: Curry Thread
« Reply #67 on: March 12, 2007, 12:18:14 pm »
Keep curries indian

Keep curries Nepalese.

Offline GinKop

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Re: Curry Thread
« Reply #68 on: March 12, 2007, 12:18:54 pm »
Keep curries Nepalese.

Keep curries Punjabi.
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Re: Curry Thread
« Reply #69 on: March 12, 2007, 12:34:19 pm »

Offline nidgemo

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Re: Curry Thread
« Reply #70 on: March 12, 2007, 12:37:15 pm »
Keep curries Northern Indian.

Much nicer.
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Re: Curry Thread
« Reply #71 on: March 12, 2007, 12:41:05 pm »
Keep curries Northern Indian.

Much nicer.
There sir, I will disagree.  South Indian and Bengali curries can be absolutely delightful and are grossly underrepresented in the menus of restaurants in the British Isles.

Offline nidgemo

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Re: Curry Thread
« Reply #72 on: March 12, 2007, 12:43:15 pm »
There sir, I will disagree.  South Indian and Bengali curries can be absolutely delightful and are grossly underrepresented in the menus of restaurants in the British Isles.

North west - Balti, Rogan Josh, Chapathi, Naan, Biryani, Samosas, Kebabs...

South indian - coconut flavoured things.

;)
« Last Edit: March 12, 2007, 12:47:14 pm by nidgemo 3.11 »
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Offline GinKop

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Re: Curry Thread
« Reply #73 on: March 12, 2007, 12:44:41 pm »
:thumbup Splitter.

;D

There sir, I will disagree.  South Indian and Bengali curries can be absolutely delightful and are grossly underrepresented in the menus of restaurants in the British Isles.

Agree it is under respresented in the UK.
« Last Edit: March 12, 2007, 12:47:21 pm by GinKop »
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Re: Curry Thread
« Reply #74 on: March 12, 2007, 12:46:45 pm »
North west - Balti, Rogan Josh, Naan, Samosas, Kebabs...

South indian - coconut flavoured things.

;)
Tamarind, curry leaves, mustard seeds, green ginger, green chillies, fresh green peppercorns, vinegar, dried fish powder...

Anyway, fuck off, potato eater.  8)

Offline nidgemo

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Re: Curry Thread
« Reply #75 on: March 12, 2007, 12:48:30 pm »
Tamarind, curry leaves, mustard seeds, green ginger, green chillies, fresh green peppercorns, vinegar, dried fish powder...

Anyway, fuck off, potato eater.  8)

Also, more meat in northern indian dishes, as the muslims didn't get far enough to introduce meat to the southerners...

:D

For everyone - a curry a day, for ever...

http://www.bawarchi.com/

http://www.indianfoodkitchen.com/
« Last Edit: March 12, 2007, 12:50:30 pm by nidgemo 3.11 »
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Re: Curry Thread
« Reply #76 on: March 12, 2007, 12:51:46 pm »
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Re: Curry Thread
« Reply #77 on: March 12, 2007, 12:54:31 pm »
Also, more meat in northern indian dishes, as the muslims didn't get far enough to introduce meat to the southerners...

:D

For everyone - a curry a day, for ever...
http://www.bawarchi.com/
Rubbish, my dear man. 

Muslims are not the only protagonists if the Indian meat eating tradition.  It was eaten before they landed up and the South has also been influenced by the Portuguese, French, Syrians and Arabs (the latter for two millenia).  And there is a bewildering array of seafood to choose from.  Google the following for starters:

Chettinad cuisine
Kashmiri Pandit cuisine
Kerala Syrian Christian cuisine
Goan food
Hyderabadi cuisine

Ha!

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Re: Curry Thread
« Reply #78 on: March 12, 2007, 12:56:31 pm »
Rubbish, my dear man. 

Muslims are not the only protagonists if the Indian meat eating tradition.  It was eaten before they landed up and the South has also been influenced by the Portuguese, French, Syrians and Arabs (the latter for two millenia).  And there is a bewildering array of seafood to choose from.  Google the following for starters:

I refuse to believe google.


(given that it was google that led me to believe south indian cuisine was largely vegeterian)

:D

DO love a seafood curry though. M&S do a fantastic prawn one :D
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Offline gingermolloy

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Re: Curry Thread
« Reply #79 on: March 12, 2007, 12:57:33 pm »
II was watching telly at weekend and i saw this guy ( like the best indian chef in England) cook what he said was the most complex and best curry there is

it was called a Xacutti (see link for recipie)

Ive never tried it but it looks devine

anyone tried one here?

http://www.indiaexpress.com/cooking/chicken_xacuti.html