Curry...!!

[The-Engineer-That-Brews]

God that looks wonderful

 

[Sandimas]

Looks great, I would say that's making me hungry but I've just wolfed down a Madras as per Latif's Inspired Youtube channel, washed down with a couple of homebrew cloned Titanic Icebergs.

 

[AnimatedGIF]

Latifs Inspired is a great channel, along with Misty Ricardos.
I hate it when a keg kicks mid-curry

 

[Rodcx500z]

This lady is very very good

 

[mgmick]

home - glebe kitchen

Has anyone else tried this site? The restaurant style chicken jalfrezi is delish.

 

[pilgrimhudd]

home - glebe kitchen

Has anyone else tried this site? The restaurant style chicken jalfrezi is delish.

Looks like some nice recipes on there, I like making Dhal for work lunches and there's a couple there i'll be trying.

 

[Clint]

Tonight I'm cooking an "authentic" as best as I can,Pakistani Chicken karahi.
No onion,no base gravy. The sauce will be made from frozen tomatoes from last year's poly tunnel crop..a mix of varieties. Simple spicing...kashmiri chilli powder,coriander,cumin,garam masala and freshly ground black pepper. Lots of fresh coriander,ginger and green chilli to finish off...

 

[devexwarrior]

I don't use fresh coriander - I find it adds a soapy flavour.

 

[Rodcx500z]

I don't use fresh coriander - I find it adds a soapy flavour.

it is mad how people taste things so differently, i hate the taste of parsnips to me they taste of strong perfume, but i love fresh coriander

 

[Clint]

Update...the curry was very good... nothing like a takeaway style curry.
I put six hot green chillies in,keeping faithful to the recipe but was quite surprised that there was no initial heat but a subtle warmth later on.
Leftovers were used on homemade pizza tonight...wrong but immense!

 

[ruskythegreat]

it is mad how people taste things so differently, i hate the taste of parsnips to me they taste of strong perfume, but i love fresh coriander

It's to do with genetics. I hate the stuff but my wife loves it

 

[Sandimas]

I put six hot green chillies in,keeping faithful to the recipe but was quite surprised that there was no initial heat but a subtle warmth later on.

How did you put them in, whole or sliced?

Got a tip from a mate of mine who originates from Guyana, he swears by his mum's curry and she pierces the chillis and puts them in the cooking, regularly tasting for heat and then removes them when it's right. Must try this.

 

[Clint]

Chopped 4 that went in at the start then put 2 split towards the end of cooking.

 

[London]

Some great traditional Indian recipes on this site.

https://www.thecurryclubhomecooking.com

 

[Sandimas]

So, a question for the hive mind - I can never get that strong garlic flavour that you get with a restaurant curry. I put loads in, but it still doesn't work. Any thoughts?

 

[mgmick]

So, a question for the hive mind - I can never get that strong garlic flavour that you get with a restaurant curry. I put loads in, but it still doesn't work. Any thoughts?

The recipe site I use, which is linked above, pushes making a garlic/ginger puree and frying that into the mix. I use that now and it gives a good garlic flavour. You can buy the puree in jars but he absolutely slaughters that option.

 

[London]

The recipe site I use, which is linked above, pushes making a garlic/ginger puree and frying that into the mix. I use that now and it gives a good garlic flavour. You can buy the puree in jars but he absolutely slaughters that option.

The frozen garlic/ginger cube from supermarkets is really good and cheap.

 

[mgmick]

The frozen garlic/ginger cube from supermarkets is really good and cheap.

View attachment 81758

Never seen this in the shops up here. I think I'll stick with the home made though. In his write up, the guy on Glebe Kitchen chunters on a lot but he does suggest doing a taste comparison between the bought stuff and the homemade, the difference is huge. When I make a batch I put some in a jar in the fridge, keeps fine for a little over a month, and I bag and freeze the rest.

 

[Clint]

Put some chopped fresh garlic in at the end...lots garlic flavour!

 

[Brewnaldo]

Don't use garlic puree unless it's right at the start in the oil. Finish with thin slices of lightly fried garlic too.

You can do that ahead of time and have slivers if garlic ready to stir in at the end.