Curry...!!

[Barley Rubble]

Just received the 2 cookbooks today from Amazon by Misty Ricardo on your recommendation, Clint. Had a quick flick through and can't wait to get cracking on some of the recipes. Gotta start stocking up on some ingredients and spices!

 

[Clint]

It's great...nice and easy. It seems like a lot of stuff but most can be found in a supermarket and it makes loads..

 

[BeerCat]

I need a slow cook curry recipe for brazing steak. Hot as is fine. Cheers

 

[Cheshire Cat]

I need a slow cook curry recipe for brazing steak. Hot as is fine. Cheers

Look at a beef randang recipe on the internet really good curry.

 

[Shirley Bassett]

Beer cat,

Try Ping Coombes Rendang.

https://www.pingcoombes.com/product/3
It isn’t hot, it’s really aromatic.

I use dried Kashmiri chillies as the basis for the paste. If you want it hotter then try dried Thai Birds Eye Chillies for the paste, but in my opinion making it hotter detracts from the true taste of the dish.

In my experience it takes about 5 hours to slow cook. I think the 1 hour 50 minutes is ambitious.

If you aren’t aware of her she won Masterchef a few years back. She has video tutorials on YouTube.

Her Malaysian chicken and Spud Curry is also excellent.

The chicken stock powder is Knor and really helps with the flavour of both dishes.

 

[Session]

I’m slowly working my way through ‘Made In India’ by Meera Sodha. It’s not British Indian restaurant-style curry but more like a book of Gujarati home cooking. I’m really enjoying it and finding lots of flavours I have never tasted before. As a bit of a hardcore meat-addict, I’m finding there are veggie recipes in this book that are so delicious we’re eating far less meat than we normally do (there are lots of meat curries too, I’ve just been really enjoying the dals and non-meaty options). It’s worth a look if you fancy something different.

Here are a couple of good ones to get you started:

http://meerasodha.com/aubergine-and-cherry-tomato-curry/
http://meerasodha.com/slow-cooked-mutton-and-black-cardamom-curry/

 

[Shirley Bassett]

I once worked in Gujarat. As far as I recall it was a province that was strictly vegetarian. It was also dry, so probably not compatible with a home brew forum.

 

[Hanglow]

I've also got one of her books, they have excellent recipes in them -

Another very good veggie cookbook, although it's a bit dated as there's no pictures, is Lord Krishnas Cuisine by Yamuna Devi - it has 500 or so recipes in it, a lot are very simple

 

[Clint]

Tonight's curry...lamb Rogan Josh...in the rain!
I will fry off some tomato wedges in a bit of oil,base gravy and chopped coriander to finish off...
An additional flavour I've added are the green, soft coriander seeds from my plants... interesting..not quite the spice or the leaf...

 

[Jim Brewster]

Flame seared chicken breast in a rich and fragrant coconut, lemongrass and green chilli sauce...

 

[Wilfy]

Going to knock up two of Al’s kitchen curries today along with some chana dhal, Bombay chatties and possibly some onion Bhajis and mushroom bhaji.

 

[Jim Brewster]

Had a takeaway tonight with 2 chicken tikka curries - Pathia and Rogan Josh - beautiful!
I can do a semi decent curry but not like the restaurants.

 

[Clint]

You can...get on the start of this thread...

 

[WrexTheDragon]

I always use the curry spice mixes from.
www.spiceandeazy.co.uk

 

[Clint]

Next batch of curry gravy...std misty off you tube...but...my usual addition is potato and a handful of cabbage and a couple of green chillies.. tonight added..one celery stick and subbed half the oil with ghee..smells amazing!

 

[Cheshire Cat]

cooked a curry tonight chicken tikka masala should have been on the barbecue but started raining. I usually toast the spices and grind but used this wonderful paste. Is this like AG and paste is kits?

 

[Clint]

I remember getting some of that about 15 years ago...not half bad if my memory serves me right...
My vindaloo is just kicking off...my green chillies from the polytunnel are quite hot!!

 

[Clint]

Lamb vindaloo...this is going to break my bottom...

 

[kelper]

@Clint

What would be the best curry someone has cooked for you? Do you like Bombay Duck? I've worked with Indians and P kistanis who cooked everything from fresh ingredients. But I've eaten great curries in S. Africa and al over the far East.

 

[Clint]

Never tried Bombay duck...my best ever was a local curry takeaway called Mr Ali's Tandoori...it was my go to all through the 90's then he must have retired or sold it on...we actually phoned them one night and asked if the chef had left...they replied...how do you know!!
It was epic....never had phall on the menu but I used to order it...thin strips of black and red tandoori chicken in a killer massala...never eaten this quality and taste since then...