If you want to make it like a takeaway make sure you use loads of ghee, a lot of takeaways go over the top with it but I love the stuff and that film of buttey oil is always what makes me think of a takeaway.
making curry...
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BeerCat
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I have an excellent cauliflower curry courtesy of the fat bikers. Personally i cant bear them but its an excellent recipe. If anyone wants it will try and find the video.
Wilfy
Junior Member
Yes been looking at Als kitchen...and another called Misty Ricardo..
Cheers
Clint
Cheers
Clint
Redron
Regular.
top info folks. As a 'Bradford lad' I came from the land of great curry. I remember the 50p keema madras from many city centre curry houses in the seventies and eighties, alas no more... Curry has gone ' upmarket' these says, no longer the peasant food it used to be....
I have been trying to replicate authentic curry for donkeys years with varied results.
Some good tips here tho.
I have been trying to replicate authentic curry for donkeys years with varied results.
Some good tips here tho.
I think there is a shortage of curry chefs..well decent ones anyway and that some are even shared between restaurants and takeaways..we used to have a consistently good takeaway but now it's average to rubbish so don't bother. I could tell the nights the chef was off .
Cheers
Clint
Cheers
Clint
I have been trying to replicate authentic curry for donkeys
I think you are wasting your time mate, ive never met a donkey yet that likes curry ðŸËâ°
I think you are wasting your time mate, ive never met a donkey yet that likes curry ðŸËâ°
Try these guys
http://www.curryfrenzy.com/
Like you I've been trying to make authentic curries for ages (decades), had the Pat Chapman books and spent days making up the various sauces, but all seem to be missing something. The Curryfrenzy spice packs are spot on, I always make the Dhansak and it's as close I've come to a proper one
https://youtu.be/Wyams6ABkIs
Another little tip - get a pot of Ghee from your local asian supermaket and use that rather than oil.
http://www.curryfrenzy.com/
Like you I've been trying to make authentic curries for ages (decades), had the Pat Chapman books and spent days making up the various sauces, but all seem to be missing something. The Curryfrenzy spice packs are spot on, I always make the Dhansak and it's as close I've come to a proper one
https://youtu.be/Wyams6ABkIs
Another little tip - get a pot of Ghee from your local asian supermaket and use that rather than oil.
Tonight's offering. ..hot chilli chicken..
Chicken in marinade of...garlic,ginger,chopped coriander, grated frozen lemon *freeze forgotten ones and grate into anything! Extra hot chilli powder and cumin powder and a spot of tomato puree,two ground cloves and seeds from 4 cardamom pods...tastes great!will update. ..
This is going well...got in from the gym and launched into it...with homebrew! A bit conflicting but..
A teaspoon of cumin seeds,more chilli, coriander, turmeric, methi leaves..stir and fry with the chicken then add a time of chopped tomatoes in bits stirring as you go then a bit of hot water then stir and shuffle the pan....
It's very nice. ...
Chicken in marinade of...garlic,ginger,chopped coriander, grated frozen lemon *freeze forgotten ones and grate into anything! Extra hot chilli powder and cumin powder and a spot of tomato puree,two ground cloves and seeds from 4 cardamom pods...tastes great!will update. ..
This is going well...got in from the gym and launched into it...with homebrew! A bit conflicting but..
A teaspoon of cumin seeds,more chilli, coriander, turmeric, methi leaves..stir and fry with the chicken then add a time of chopped tomatoes in bits stirring as you go then a bit of hot water then stir and shuffle the pan....
It's very nice. ...
As mentioned, you can see page has been well used!
Simple madras
Can use any meat, I usually do per person:
1 chicken breast
1 onion
1/2-1 tin tomatoes
green finger chillies, thinly sliced, 1 for mild, 2 for hot, 3 is my usual
1 clove garlic, chopped or crushed
1/2 inch fresh ginger
1 tea spoon garam masala
dash of oil
juice of half a lemon or vinegar
fresh corriander to taste (important its fresh)
Method,
fry the ginger in the oil until dark brown then dispose of the ginger
fry the onions for a minute and add the meat to brown, garlic and the chillies
once browned add the tomaoes, lemon juice/vingar, corriander and garam masala
simmer for about 15 minutes, when its ready the tomatoes will have a consistency like tomato sauce.
Serve with rice. I add a teaspoon of garam masala to that per person for a simple pilau rice.
I reckon that would go well with a hoppy pale ale.
Can use any meat, I usually do per person:
1 chicken breast
1 onion
1/2-1 tin tomatoes
green finger chillies, thinly sliced, 1 for mild, 2 for hot, 3 is my usual
1 clove garlic, chopped or crushed
1/2 inch fresh ginger
1 tea spoon garam masala
dash of oil
juice of half a lemon or vinegar
fresh corriander to taste (important its fresh)
Method,
fry the ginger in the oil until dark brown then dispose of the ginger
fry the onions for a minute and add the meat to brown, garlic and the chillies
once browned add the tomaoes, lemon juice/vingar, corriander and garam masala
simmer for about 15 minutes, when its ready the tomatoes will have a consistency like tomato sauce.
Serve with rice. I add a teaspoon of garam masala to that per person for a simple pilau rice.
I reckon that would go well with a hoppy pale ale.
