Curry...!!

[An Ankoù]

What is two quarts of sack? I understand the rest I think.

Thanks for the tip about the Maysan paste. Has made standard curry a lot quicker and better.

It seems to be a kind of generic term for something like sherry. This recipes getting a bit complicated. Time to look carefully and simplify.
Oyster stout seems indicative. If they can put raw oysters in stout and come up with something drinkable, then I reckon (cooked) chicken can go into my chicken vindaloo lager. We'll see.

 

[Pavros]

A few years ago, someone on here or another forum made that **** ale. I remember reading the thread!

 

[An Ankoù]

A few years ago, someone on here or another forum made that **** ale. I remember reading the thread!

Here it is:
https://www.thehomebrewforum.co.uk/threads/****-ale.10665/

 

[Cheshire Cat]

Did the **** ale have a good head on it. :-)

 

[Cwrw666]

Did the **** ale have a good head on it. :-)

No, you remove the head when you gut it...

 

[terrym]

What is two quarts of sack?

Link here....
https://en.wikipedia.org/wiki/Sack_(wine)
"In modern terms, typical sack may have resembled cheaper versions of medium Oloroso sherry. "
So thats roughly half a gallon of cheap sherry!!

 

[Mungri]

First go at a Misty Ricardo and straight in with a vindaloo.

It’s bloody lovely.
Doubled up on the recipe and got 3 good sized portions.
Definitely be doing this again.

 

[An Ankoù]

First go at a Misty Ricardo and straight in with a vindaloo.
View attachment 21884

It’s bloody lovely.
Doubled up on the recipe and got 3 good sized portions.
Definitely be doing this again.

Giveusataste. :hat:

 

[Mungri]

Giveusataste. :hat:

If I could send it via email, you'd be first in line @An Ankoù.

 

[Clint]

Bang on Mungri!

 

[Mungri]

Bang on Mungri!

Chers Clint and thanks for putting people onto this.
I've made currys with different types of base gravy before, but this tastes really close to a good takeaway type.

 

[Clint]

Yep,it's worth the effort plus you will have a supply of gravy ready to go.

 

[Ajhutch]

It’s been a long time since I made a nice curry but with some time to spare today I did my favourite prawn curry recipe. I start by making a paste with onion, garlic, ginger and root turmeric with some vegetable oil. This gets fried until it’s browned and slowly blended in with some water and a cinnamon stick.

After about half an hour over a low heat to properly cook the onion it has a lovely sweet citrussy aroma with just a bit of earthiness from the turmeric. I add ground cumin, ground ginger, sliced green chillies and coconut milk. Keep stirring to blend it all in and when the aromas are coming together, stir in raw prawns to cook just enough. Finally stir in the ground up seeds of about 5 cardamom pods per person.

I served it with okra fried in the skillet with black mustard seeds, cumin seeds, shallot, garlic, ginger and red chilli.

It’s a delicious, fragrant meal served with a bit of naan bread, and no I didn’t make my own naan bread!

 

[Clint]

Sounds epic!
After the Christmas food I was hankering for some spice....I had a rather hot chicken tikka jalfrezi the other night...for tomorrow I've been to the butcher's and bought a load of shin beef which is currently marinating in ginger, garlic,chilli,cassia,Asian bay,garam masala, Kashmir chilli and yoghurt.
This will be fried off with loads of onion and some tomato and left in the slow cooker all day. Served with basmati rice and Bombay potatoes..

 

[Rodcx500z]

This will be good when it's cooked out been a good day Ag brew done and a cuury

 

[Flying_Fox]

I can take no credit for this but would like to pass on the info...
YouTube...
Misty Ricardo...and follow!
I mix bits from recipes to get where I want it and add as much heat as you like. Makes "British Indian restaurant" style curries. A bit of messing about to get set up but nothing you can't find at a decent supermarket or Asian store.
This is tandoori chicken Madras..View attachment 19136

That does look the mutts nuts! The only Curry Style dish I currently have in my repertoire is Butter Chicken Meatballs!

 

[Dave 666]

Love a good curry, but a super hot chilli does it for me, Reapers, Naga's, Habaneros, just can't beat that in a chilli. Saying that, got a few kg of frozen chicken in the chest freezer so might make a bulk curry for a change. Just don't ask me not to leave out a little chilli out lol.

 

[Winterbournebrewery]

Just seen this thread. Love a good homemade curry me. Do a mean tiger prawn mango chilli dish. Will upload when I do it again. Goes well with a big hoppy ipa.

 

[Hanglow]

One of my favourites, a proper lamb korma not the stuff you get in british restaurants. Thanks Mossi for the recipe, even though he doesn't post here

Spoiler: Lamb korma

Lamb Korma

Lamb Korma...which will mean different things to different people, but at home, it's always been a lamb dish, never chicken, it's quite spicy, not at all like the average mild Korma that restaurants do..so beware!.

1kg of lamb shoulder or leg, on the bone, and cut very small. The reason being that the technique is to fry the lamb quickly in the spices and then simmer it in yoghurt, no water added, just a splash to stop it from sticking to the pan if necessary.

1 large Onion, chopped
6 green cardamoms
6 cloves
1 tsp whole black pepper corns
1 cinnamon stick.
quarter tsp turmeric powder
1 tsp cumin powder
2 tsp coriander powder
1 tsp kashmiri chilli powder
2 Tbsp of Garlic/ginger paste
6 or 8 fresh green chillies, left whole, just pricked with a fork
1 large tub (500g) of good quality Yoghurt
Salt to taste

Optional but very delicious: A couple of tablespoons of crushed almonds.

Heat up 2 Tbsp of oil, pop in the whole spices and when they crackle, pop in the onion and gently fry till golden.

Add the chillies, stir fry for a minute, then add the powdered spices one at a time, frying each for a minute or so before adding the next one. Then add the garlic/ginger paste and fry for another couple of minutes until the spice/oil mix is well blended. Add the almonds if you're using them and salt at this stage.

Turn up the heat, and stir fry the lamb making sure it's thoroughly coated in the spice mix..then turn down the heat and keep stir frying for at least another 5 minutes ensuring it doesn't burn.

Turn the heat right down, add in the yoghurt gradually, a couple of spoons at a time and keep mixing and stirring.

Once all the yoghurt is in and looks well blended with the spices..pop the lid on and simmer till the lamb is tender, probably about 25/30 minutes. You can add splashes of water at this stage to stop it sticking if required. (I sometimes cook it in the oven on low for longer)

Garnish with fresh coriander and eat with plain rice or naan. Enjoy!

 

[terrym]

One of my favourites, a proper lamb korma not the stuff you get in british restaurants. Thanks Mossi for the recipe, even though he doesn't post here

How hot does that turn out if done exactly to the recipe?
I am tempted to give it a go.