[Closed] Curry recipes

The veg curry and dhal recipie are staples in our household:
http://m.guardian.co.uk/lifeandstyle/2011/apr/17/vivek-singh-indian-recipes?cat=lifeandstyle&type=article

Add a side of curried cabbage:
http://www.bbcgoodfood.com/recipes/12816/cabbage-curry

And you have a feast fit for a ... ? Vegan prince? 🙂

This is one I keep going back too...yumyum

[b]Beef Madras[/b]

Ingredients- serves four
2lb quality stewing beef , trimmed and cut into cubes
2 onions- sliced VERY thinly
4 cloves garlic very finely chopped or even pushed through a garlic
press
1 red dried chilli
1 fresh green chilli
1/2 teaspoon cumin and ground coriander
5 cloves - important
6 green cardomom pods -important
tablespoon of Very finely chopped ginger- NOT dried powder
1/2 a jar of pataks Madras curry paste
1 decent quality beef stock cube or fresh beef stock if you have it
water

Method
Cube the beef into bite size chunks then brown in hot oil 2tbs in a
frying pan in small batches, if you overload the frying pan the beef
will stew instead of fry(this goes for any meat) do this over a high
heat .
transfer the batches of browned meat to a 2ltr saucepan with a heavy
base. sweat the onions and garlic in the same pan on a very low heat ,
we are aiming for soft and slippery here not browned, add to big pot
then add ginger chilli’s and the madras paste and fry further gently for
a couple of minutes stirring and turning all the while, add the ground
cumin and coriander, chopped chilli’s , cardomom, cloves and stock cube
then cover meat with water , bring to a boil then put on the lowest heat
you can on the smallest gas ring and cook for two hours, bubbles should
just break the surface. The key here is to cook slow and low, by the
time it is ready you should have very tender beef with a thick brown
glossy sauce clinging to the meat, if after two hours the sauce looks a
little watery remove the chunks of beef with a slotted spoon and boil
the sauce hard for ten minutes or so until it reduces considerably. The
key to success here is to use good quality stewing beef with a little
fat marbled through it ( this keeps the meat moist as it cooks) and not
to miss out any of the other ingredients. Fresh spices etc are important
as ground spices deteriorate quite quickly .
Serve with a naan bread and perhaps some fresh spinach
sautéed with black mustard seeds, garlic and ginger and some plain rice

This, sounds boring, but it's fantastic!

http://www.bbcgoodfood.com/recipes/2027/onepot-mushroom-and-potato-curry

Chicken Dhansak

for 2

2 chicken breasts
8 cloves of garlic
good chunk of fresh ginger
1 tbsp ghee
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
4 dry red chillis (adjust to taste)
1 cinnamon stick
1/2 tsp black mustard seeds
1 onion, finely chopped
some oil
6 cracked cardamon pods
1 tbsp garam masala
1 tsp turmeric
4 bay leaves
3-5 tbsp red lentils depending on how much sauce you want
2-3 cups of water to match above

marinate the chicken over night in the garlic (chopped), ginger (grated) , cumin (ground) & coriander (ground). Fry on a medium heat for 20 mins in the Ghee, fennel, mustard seeds, cinnamon and chillis.

in another pan, fry the garam masala, turmeric, cardammon and bay leaves in some oil, add the onions and fry till translucent. Add lentils and water simmer for 10-15 mins. Mash lentils with potato masher. cook for a further 10 mins.

Add lentil mixture to the chicken simmer on a low heat for another 15-20 minutes.

serve with the usual

we are rather partial to a Goan fish curry...I think one is on the menu for tomorrow evening.

* 2 tbsp vegetable oil
* 1 tsp mustard seeds
* 1 small onion, peeled and chopped
* 2.5cm piece of cinnamon stick
* 10g fresh ginger, peeled
* 7 large cloves of garlic, peeled
* 1-3 mild dried red chillies
* 1 tsp ground cumin
* 2 tsp ground coriander
* ½ tsp turmeric
* ½ tsp garam masala
* 2 medium tomatoes, puréed
* 400ml coconut milk
* 450g firm white fish fillets, cut into large cubes
* Salt, to taste, and lots of freshly ground black pepper
1. Heat the vegetable oil in a large non-stick saucepan. Add the mustard seeds and, once they are popping, turn the heat down and add the onion and cinnamon. Cook the onion until golden, around 8 minutes.
2. Meanwhile, using a blender, make a fine paste of the ginger, garlic and chillies with 50ml water. Add this to the cooked onions along with the powdered spices. Cook until reduced, then fry over a low heat for 2 minutes or until the oil is released.
3. Add the tomatoes and another 100ml water; cook until completely reduced and fry the paste for 4-5 minutes or until the oil comes out on top.
4. Stir in the coconut milk and 150ml water, bring to a gentle simmer and allow the flavours to marry and develop for 5 minutes. Add the fish and cook until done, around 4-5 minutes.
5. Taste and adjust the seasoning, then serve.

Madhur Jaffrey's pork (or beef) vindaloo, seat-searing chilli heat optional, drop the dried chilli and I've had confirmed korma only eaters lap it up. Very good.

m.goodfoodchannel.co.uk/recipe/534185/goanstyle-hot-and-sour-pork/

- 250g (9oz) Ghee/Clarified Butter
- 65g (2 1/2oz) Garlic
- 1 tablespoon Red Chilli Powder
- 1 tablespoon Ground Cumin
- 1 tablespoon Paprika
- 550g (1 1/4lb) Onions Chopped
- 50g (2oz) Fresh Ginger, peeled and chopped
- 900g (2lb) Boneless leg or shoulder of Lamb (1½ in) cubes
- 120ml (4fl oz) water
- 3 tablespoons Fresh Coriander (chopped)
- 1 tablespoon Ground Turmeric
- 350g (12oz) Fresh Spinach washed with large stalks removed
- 4 medium sized Green Chillies with stalks removed
- ½ tablespoon Garam Masala
- 1 x 400g (140z) Can Chopped Toms
- 1 tablespoon Salt
- 1 tablespoon Ground Coriander
- A pinch of ground cumin and freshly ground black pepper to serve

Method

1. Heat the ghee in a large, heavy based pan. Add the onions and cook over a medium heat, stirring now and then, for 20 minutes until they are soft and a light brown

2. Put the tomatoes, water, ginger and garlic into a liquidizer and blend until smooth. Remove the fried onions with a slotted spoon, add them to the paste and blend briefly until smooth.

3. Return the puree to the ghee left in the pan and add the lamb and salt. Simmer for 30 minutes, by which time the lamb will be half cooked and the sauce will be well reduced. Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and continue to cook for 30-45 minutes for shoulder or 45-1 hour for leg, until the lamb is tender, adding a little water now and then if the sauce starts to stick.
4. Meanwhile, put 175g (6oz) of the spinach leaves into a large pan and cook until it has wilted down into the bottom of the pan. Cook for 1 minute, then transfer to the rinsed out liquidizer and blend to a smooth puree. Set aside. Rinse out the liquidiser again and add the green chillies and 2-3 tablespoons of water and blend until smooth. Set aside.
5. When the lamb is cooked, there should be a layer of ghee floating on the top of the curry. You can either skim it off or leave it there, whichever you prefer (leave it). Then stir in the spinach puree and the remaining spinach leaves and cook for 2 minutes.
6. Now taste the curry and add as much green chilli puree as you wish, according to how hot you like your curries. Simmer for 2 minutes more.
7. Stir in the fresh coriander and Garam Masala. Transfer the curry to a serving dish and sprinkle with a little more ground cumin and some freshly ground black pepper just before you take it to the table.
Serve with your choice of rice, Naan breads, Poppadoms and whatever else you can cram in.

This also works well with mutton.

Fantastic can't wait to give these a go, thanks for posting.

Tried more curry recipes than I care to remember, they never turn out anything like I'd hope for.

So now I just do this...

[img] [/img]

There's a lot of meat recipes here - no one else prefer vegetable curries?

Buy this:

http://www.waterstones.com/waterstonesweb/products/madhur+jaffrey/the+essential+madhur+jaffrey/4637795/

and make the Saag.

Oh-Emm-Gee its good. And the simple Daal recipe - my go-to recipes for quick and super tasty (and healthy) food.

I can recomend any of the recipies from "50 great curries of india" by Camellia Panjabi. Ive made them all and they are great.
Another interesting one is this....

Burmese chicken serves 3-4

Ingredient

3-4 chicken thighs on the bone
1 onion
2-3 cloves of garlic
1-2 stalks of lemon grass lightly crushed
1" piece of ginger, sliced
2-3 teaspoons of madras curry powder
2 teaspoons of turmeric
Soy sauce to taste

Method...
Brown thighs in a wok, remove and drain on kitchen roll.
Disguard most of the oil and add garlic, onion, ginger and lemon grass. Stirfry for a couple of min.
Add a quater of a small cup of water, curry powder, turmeric and soy and cook for another couple of min.
Return chicken to the pan and cook covered for 20-25 min
Serve with rice and salad....and beer!
Cheers

bookmark this 🙂

chaps

[url= http://www.amazon.co.uk/Curry-Secret-Indian-Restaurant-Meals/dp/0716021919/ref=sr_1_1?ie=UTF8&qid=1330179883&sr=8-1 ]The Curry Secret[/url]

Make a batch of the base, freeze what you wont use on the night. spend £20 or so stocking the 'standard' spices, then make currys on demand.

Not had anything less than a superb meal from the book. The curry secret 2 is pretty good as well!

Made this one the other week - and very nice it was too (more chillies than stated are required for our chilli addiction though)

Ingredients

700 grams of chicken thighs or breast

Two or three hot green chilies (adjust to taste)

Five tablespoons of good cooking oil

Three cloves

Half a teaspoon of ground cumin

Half a teaspoon of ground up coriander

A single teaspoon of turmeric

Salt to taste (not too much!)

One teaspoon of ground nutmeg

1/2 (400g) tin of good quality chopped tomatoes, that you should then puree

A small bunch of coriander/cilantro leaves

A teaspoon of the wonderful garam masala

A couple of cardamom pods

Two finely chopped large onions

A thumb-sized piece of ginger finely chopped

Four crushed up cloves of garlic

A teaspoon of red chili powder

Method

1. Chop up the chicken how you like it. Chop up the chilies (then wash your hands!)

2. Heat a pan then add the oil. Next add the cloves and the cardamom. Cook until they start to sizzle.

3. Put the onion in and fry them till they are dark brown. This is important if you want the perfect chicken madras.

4. Next add the chilies, the garlic and the ginger and fry off for 30 seconds.

5. Now add chili powder, cumin, coriander, turmeric and salt. Give it all a good mix around (there should be some wonderful aromas by now!)

6. Put the chicken in along with 50ml of water and really mix it all up again.

7. Turn the heat down to a little below medium, add the tomatoes and nutmeg and cook for about 20 minutes or so until the chicken is tender and the sauce is the consistency you like.

8. Place the chicken madras in a bowl and sprinkle with chopped coriander and a dash of garam masala. Serve with rice and enjoy!

Oh dear me, you lot are far too constructive in your ingredients, I mean, whats all this about?

[i]Two or three hot green chilies (adjust to taste)

Five tablespoons of good cooking oil

Three cloves

Half a teaspoon of ground cumin

Half a teaspoon of ground up coriander

A single teaspoon of turmeric

Salt to taste (not too much!)

One teaspoon of ground nutmeg

1/2 (400g) tin of good quality chopped tomatoes, that you should then puree

A small bunch of coriander/cilantro leaves

A teaspoon of the wonderful garam masala

A couple of cardamom pods

Two finely chopped large onions

A thumb-sized piece of ginger finely chopped

Four crushed up cloves of garlic

A teaspoon of red chili powder[/i]

'Simply' pop over to Candolim, Goa. Next to the Lobster Pot restaurant there's a really nice guy called Ravi who sells all manner of Indian spices, PLUS loads of different masala powders. Buy 5 or 6 different powders (he'll give you a recipe sheet) for a few rupees, come home, get some onions/tomatoes/creamed coconut, & crack on! I've long stopped fannying around with loads of ingreedynits.
Although the flights to Goa are about £650+ I doubt anyone will take my (valuable) advice! 😉

Email me and I'll send you the recipe I was taught - a simple masala + potatoes etc but very nice and quick to do.

Thai green/yellow/red curries ... very easy.

1. Buy a tub of thai curry paste from any Chinese supermarket.
2. A can of coconut milk.

Note: a large tub of curry paste will last you a long time.

You are ready to go.

1. Meat - chicken/beef/pork/lamb/fish whatever you like.
2. Onion - diced.
3. Some green beans.
4. Potatoes - diced.

Note: potatoes and green beans are optional but you can have both or one or the other depending on your liking.

To cook.

1. Shallow fry curry paste (1 table spoon or adjust accordingly) with onion - cook until onion is soft.
2. Add meat to cook - to seal the meat only.
3. Add coconut milk with a bit of water to let it slow stew until boil.
4. When meat is fully cooked add diced potatoes.
5. When potatoes is half cook add green beans.
6. Adjust taste using salt and a bit of sugar.
7. When they are all cooked you are ready to serve.

Ingredients adjust to your liking.
🙂

I've never really tried, as i know i can never compete with Mumtaz over the road. You can tell when the heartless witch* is going to be entertaining, because it starts about 7am when i open the front door and the smells have started already, and they build through the day into a crescendo of aromas so good I feel like one of the bisto kids every time I go out the front door.

* not really - she's lovely, a proper ****stani granny but I've not yet had an invite to one of her feasts, just a few cast off samosa's from when we had a neighbours BBQ in the summer. On the off chance she is an avid STW reader, pleasepleaseplease......