I'd never ever recommend stale shop bought curry powder mind. It's nearly always a little bitter.
Homemade curries
- Thread starter Mean Machine 1981
- Start date
- Status
It's excellent
Wilfy
Striker
Aye mate.
Ah, the good old MACS manual and Gurkha curries wasn't it? If you've never had a really decent Dahl your missing out!
It was, yes.
There's a fantastic Indian grocery store about 100yds from my new house. I'm in heaven.
Last edited:
Deleted User 2893
Striker
If he wanted Chinese he'd have asked for a sweet n sour recipe. They do shit curries!
OP, you want this...
There is also a newer version of the curry secret
Wilfy
Striker
That's actually the one I've found on me laptop.
ravydavygravy
Striker
Follow that curry secret.
I made some and was amazed. Proper sitty doony curry in the hoose.
The only negative is your house will f***ing stink for days. Best trying to isolate the kitchen and open all doors/windaz whilst cooking the base.
I made some and was amazed. Proper sitty doony curry in the hoose.
The only negative is your house will f***ing stink for days. Best trying to isolate the kitchen and open all doors/windaz whilst cooking the base.
Deleted User 2893
Striker
the new one has an alternative way of cooking the base sauce, the first book has the better recipes in it though IMO
My lass from India and really rated the recent Rick Stein Indian series he did and ended up buying his book.
One thing I have noticed when she does a curry is that she always hoys in some fresh coriander and usually Greek yoghurt on the side. Makes a big difference.
One thing I have noticed when she does a curry is that she always hoys in some fresh coriander and usually Greek yoghurt on the side. Makes a big difference.
Beau Peep
Winger
This is the answer to this thread
Logon or register to see this image
The duck vindaloo is unbelievable.
Also, fresh curry leaves are worth investing in.
si73
Striker
This stuff is awesome, improves the taste of curry x10
Grind your own spices. Make a masala of onion, ginger, garlic and chilli, its the base of loads of indian dishes. Also cook it slowly or leave it overnight. Curry the next day is miles better.
Laeotaekhun
Striker
Have a look at this site marra, it offers a choice of styles (Indian or British Indian Restaurant).
I use the C41 base with just about any of their BIR recipes and the flavours of their dishes are far better than most takeaways.
http://www.cook4one.co.uk/
Maple Leaf Mackem
Winger
http://www.curryfrenzy.com/ thank me later
SAFC Gold Card VIP
Full Back
The thing I usually enjoy about cooking rubys is not to follow a recipe, cooked them for years and I keep mixing the spices up following the general rules of what goes best with what.
Usually start with ghee, onions, garlic and chilli flakes, then the meat, I'll add the spices I want when the meat is just about done, cook the spices in and check the meat is done, maybe chuck in some mushrooms if I fancy, then add a tin of tomatoes, then leave on low heat to bubble and the longer you leave it the drier and hotter it gets so I normally leave it for 45mins to an hour, then you're sorted.
Can never get the bastard rice right though so that's always a job for our lass.
Ghee for Indian.
If you're cooking coconut based Thai curries you need to crack the coconut cream. Cook the cream in a separate pan until it reduces down. With the liquid out it leaves like a curds and weigh consistency, with the coconut oil separated out. Add that to the rest of the cooked ingredients and it gives your curries that authentic thai look and taste.
Typhoonftm
Striker
Check out the multi cultural SMB!
Marriage is a bit ott for a decent curry mind - Status
