[Closed] CurryTrackWorld

dansak supposedly being persian this is amazing:

http://haresmoor.bigcartel.com/product/persian-chicken-with-dried-limes

Ive always got at least 3 of these in my fridge at any one time

[IMG] [/IMG]

😀

*puts thread in favorites*

I love Dansak. *awaits best recipe to try*

Aldi's Bilash branded curry sauce, excellent product with seperate spice for the meat and sause. We managed to almost kill one in the over the other night, by leaving it in the oven too long & almost completely removing all the excess water from the sause, it was gorgeous! Recommended to us by a very very good home cook (you wouldn't believe how she just throws stuff together, no recipies), who said she couldn't make better

Sorry, should have said don't want "Cook-in-sauces" included, way too much salt/sugar other rubbish used for my liking.

Please don't take offence.

I understand, and expected a rebuttal, but need to try one to see how good they actually are..

Thanks z1ppy, I'll bear it in mind when we "Do" Aldi's next.

Anjum Anand's "I love Curry" book is the only one you need... you can easily adapt them to suit personal preferences and replace the coconut with tomato to retain the heat.

Anjum Anand's "I love Curry" book is the only one you need...

Right off up library later to give it the once over.

[i]Sorry, should have said don't want "Cook-in-sauces" included, way too much salt/sugar other rubbish used for my liking.[/i]

Actually, the Grossman one are pretty good for that, check the ingredients.. And they're certainly better than I can (be bothered to) make.

Madhur Jaffrey.

Not a Dhansak, but this recipe is lovely, One of my favoutires at the moment. [url= http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/aubergine-and-green-bean-curry-recipe ]Clicky.[/url]

jimster that Persian curry from Hares Moor is not a sauce or pre made, its the raw ingredients for the curry:

dried limes, ginger, green & red Chillis, spices etc... You have to add onions, chicken and tomatoes, chickpeas or lentils if you want them

All instructions are included.

Dhansaks a doddle, will be prepping tonight for one tommorrow

the marinade....

8 cloves garlic
big chunk of fresh ginger
cumin seeds (1 tsp)
coriander seeds (1 tsp)
chicken 450-500 grams

finely chop the garlic and mince/grate the ginger, grind the spices and add to the ginger & garlic. Cut the chicken and add to the marinade mix well and leave overnight.

cooking the chicken...

ghee
dried red chilli (to taste i use 3-4 which is medium ish)
fennel seeds (1 tsp)
black mustard seeds (1/2 tsp)
1 cinnamon stick

fry the marinade in the above for 18 minutes on a medium to high heat

the lentils....

red lentils (5 table spoons soaked/rinsed )
1 onion finely chopped
garam masala (2-3 tsps)
cardamon pod (5-6) crushed
bay leafs (3-4)
turmeric (1 tsp, important as it looks quite anemic without 😉 )
oil of choice
water 3 cups

fry the spices in the oil and add onions, fry for 15 mins then add the
lentils and water cook for 10-15 mins or when the lentils are ready to mash. Mash the lentils with a potato masher until smoothish cook for another 5-10 mins

add this to the chicken mixture and simmer on a low heat for about 15-20mins.

Heaven 🙂 best with mango chutney and naan

Klunk - do you roast and grind the spices first?

no roast just grind (the cumin and coriander) others are just added as is

jimster - Member
way too much salt/sugar other rubbish used for my liking.

You should definitely steer clear of authentic Indian cuisine then. 😉

Klunk: no lemon or fresh coriander? 😯

Ah crap.
Now I'm going to have to whip up a full blown kallu shappu style dinner, with parotta as well.
Waitrose better have some decent coconuts... 👿

Made a curry last night from one of Atul kochher's books, all the family loved it. I want try making good naans next, 1st attempt wasn't fantastic 😳

Made a curry last night from one of Atul kochhar's books

This post has reminded me there's not enough curry in my life.

Gonna give Klunks recipe a go at the weekend....

Chicken being marinaded tonight. 😀

@Klunk
That does sound nice.
...wanders off looking for cardomon pods and fennel seeds in a town that only sells 3 spices 🙁

morrisons world thing is pretty good for spices, the big bang of Cinnamon sticks is in a different world flavour wise to the anemic schwartz over priced rubbish, @ 99p third the price for about 10 times the amount 😯

p.s. hope the recipe doesn't disappoint 🙂

I'm making the Lamb, spinach and potato curry from the Hairy Bikers "Hairy Dieters" book tonight, great cook book and a great (low fat) curry....

All you need to know about making restaurant style curries at home:

[url= http://www.curry-recipes.co.uk/curry/index.php?action=forum ]CurryTrackWorld. [/url]

Cheers,
Jamie

MM, its this one http://www.amazon.co.uk/Simple-Indian-Tastes-Indias-Cuisine/dp/1844001512/ref=la_B0034QB3IK_1_2?ie=UTF8&qid=1362137053&sr=1-2

I've got Atul Kochhar's Simple Indian,great book,easy to follow.

Pistachio Korma for me tonight from Camellia Panjabi's book '50 Great Curries of India'.

Camellia's family owns Masala Zone, Chutney Mary etc. Her book has become my go-to for Friday night Curry Night, replacing 1000 Best Indian Restaurant Curries and Madhur Jaffrey for the moment.

[img] [/img]

http://www.waterstones.com/waterstonesweb/products/camellia+panjabi/peter+knab/50+great+curries+of+india/4625028/

The twist that makes the dish, other than the lentils, is that it should be sweetened (some restaurants use pineapple I think? Not my bag really...) The traditional version uses pumpkin or squash (Butternut works fine, cut into small dice, put in maybe 25 - 30 mins from serving, cook to the brink of falling apart).

Red lentils work fine and are more convenient in terms of cooking time but personally I prefer the texture from the slightly larger yellow split peas.

Chris.

Sweet and sour for a dhansak isn't it? Splash of white wine vinegar + spoonful of honey / jaggery lump if you have it?

I made one once with Tamarind water and sugar - was just too much of a faff on a Saturday night.

[url= http://www.dk.co.uk/nf/Book/BookDisplay/0,,9781405356268,00.html?strSrchSql=curry/Curry_Judy_Bastyra ]From this book[/url]

I must have around 10 assorted curry books (including the one the Knob refers to above (the pathia in that book is amazing IIRC) but out of all the ones I have ever made, only three or four are really amazing.

My fave is one I was taught at an 'at home' lesson with a chef (amazing experience) - it is a simple masala (sauce) curry but tastes every bit like you would expect curry to in a curry house, and a sweet and sour balti that isn’t particularly authentic but tastes great - but it is rammed full of cream, yoghurt, chutney, sugar etc.

Ohh, and I am going to Asda to get one of their pre-made vindaloos for tonight as my wife is going out 🙂

Cheers fivespot!

[url= http://www.spicesofindia.co.uk/ ]CRC for Indian ingredients.[/url]

Good cheap coconut oil, and fresh curry leaf is a must!

Gave Klunks recipe a go Saturday evening, not bad just will use more chilli's next time, and do the lentils first as they seemed to most time.

Tomorrow night it's Chilli Chicken Balti from Anjum Anand's I Love Curry book.

glad it was ok, timings on the lentils can vary a bit I usually start cooking the chicken (turning the heat on anyway) 5 mins after the lentils go into onions, so they can go straight into the chicken once it's done. Chilli varies in strength (and size) to I guess you get to know your ingredients with practice.

Did the Chilli Chicken Balti from Anjum Anand's I Love Curry book at the weekend, absolutely bloody amazing 😯 !!!!

Giving her Lamb DoPiaza a go this weekend, can't wait!!!