Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: emin-j on October 30, 2010, 11:50 PM
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Try this Recipe if you fancy a 'Curry from Scratch' , I found the Lamb the most tasty but Beef or Chicken is also good.
Chicken, Beef, Lamb Curry from Scratch.
Serves.3-4.
800g Chicken ,Beef, or Lamb pieces.
1 Green Pepper ( sliced and deseed )
30g fresh garlic,peeled.
25g fresh ginger,peeled.
60ml cooking oil.
3 large onions,sliced or chopped.
1tsp turmeric powder.
1/2 - 1tsp chili powder ( 1 tsp makes it quite hot ! )
2tsp garam masala.
1tsp tandoori masala powder.
1tsp Curry Powder
3tsp tomato puree.
200gms ( 1/2 tin ) of tinned plum tomato's and 1/2 the liquid.
2tsp salt.
Table Spoon of fresh Coriander stalks ( use leaf for garnish )
4 Green Cardamoms ( crushed) ,4 Cloves , one and a half inch long piece of Cinnamon Stick
Method
(1) Fry the sliced Onions until Golden Brown.
(2) Place Fried Onions ,Green Pepper,Tomato?s,Tomato Puree
and Salt into blender with 1/2 a cup of water and blend until
smooth.
(3) Blend or chop fine the Garlic and Ginger , place the 60ml of
Vegetable Oil in a large pan or Wok and fry the G/G , ( don't burn ! )
(4) Place 1tsp Turmeric , 1tsp Tandoori Masala , 1 tsp Curry
Powder And 1/2 - 1tsp of Chili powder into your pan and
Fry ( don?t burn ! )
(5) Add the blended mixture to the pan , Add the Meat and
Simmer ( covered ) on low heat stirring every 5-8 minutes.
(6) After approx 1/2 an hour simmering add the Coriander stalks ,
the Garam Masala , Cardamom Pods , Cloves and Cinnamon
Stick, stir in and simmer for another 1/2 an hour or until the Meat is cooked .
Note Add Water as required when simmering and simmer to desired consistency.
Note * This Recipe is best made with Lamb, Beef or Chicken is also good.
Note ** Remove Cardamom Pods, Cloves ( if you can find em ! ) and Cinnamon Stick before serving.
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Looks good, emin-j! I'll be looking to give this one a go.
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is this dish any good? how well do you compare this dish to your fav takeaway meal?
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Looks good, emin-j! I'll be looking to give this one a go.
Well worth a go Ramirez, it's got that ' Special Aroma ' when it's cooking ;)
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is this dish any good? how well do you compare this dish to your fav takeaway meal?
Hi gazman, the Lamb and Beef is better than any T/A Curry I've had :o the Chicken is also good but not quite as tasty,I have now made three of these Curries and it's nice to be using fresh ingredients (although the Toms are tinned :) )you could also try fresh Tomato's though and maybe try different Spice combinations. I did make a Korma last night using a Base Sauce but I do like the Lamb Curry simmering away and tasting it every time I stir it ;D
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This looks interesting... I've just started making non-base recipes and so far they've turned out well - it's always more experimental.
Two questions:
1) I presume you're adding fresh meat to this?
2) In step 1, you fry onions. In step 3, you say fry G/G. Do you mean to add this to the existing pan with the onions, or in a new pan?
Cheers!
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This looks interesting... I've just started making non-base recipes and so far they've turned out well - it's always more experimental.
Two questions:
1) I presume you're adding fresh meat to this?
2) In step 1, you fry onions. In step 3, you say fry G/G. Do you mean to add this to the existing pan with the onions, or in a new pan?
Cheers!
Hi Gezh,
Yes the Meat is fresh ' on the Bone ' is best.
Fry the Onions first , then drop them into your blender , then fry G/G then add Spices fry the Spices,then add the blended mixture and simmer etc. ;)
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I had a go at making this today,it was lovely.I used some left over tandoori chicken and also added some fresh red chillis from my garden.I could really taste the spices in the finished curry,it actually had more flavour and aroma than last night's takeaway.A friend called in today and said my house smelt lovely.
(http://www.curry-recipes.co.uk/imagehost/pics/7289737948e4f2ebeff1a4353ebc82c6.JPG)
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JB - Looks stunningly lovely :)
E-J - Thanks for posting the recipe - a must try obviously!
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Thank's for trying the recipe jb ;) It really is a good Curry especially with Lamb of Beef , what I have noticed is the aroma and flavour is best with the Red Meats and is exactly like the aroma at a T/A :o
I have now made 4 of these Curries and I have got to admit I prefer the flavour to any BIR or home cooked Curry using a Base Sauce . Just make sure you blend long enough to make the mixture smooth ,add water as your simmering if it starts to thicken too much.
jb try a Lamb or Beef next and see what I mean about flavour and Aroma ;D
ATB.
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I have now made 4 of these Curries and I have got to admit I prefer the flavour to any BIR or home cooked Curry using a Base Sauce .
I agree that curries from scratch can easily be superior, but there's still something I like about the base sauce based curries from a BIR.
Given how much I rate Indian restaurant food in the Middle East as well as India itself, I wonder if they normally use a base sauce or cook from scratch.
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Hi George,
Given how much I rate Indian restaurant food in the Middle East as well as India itself, I wonder if they normally use a base sauce or cook from scratch.
I wouldn't know the answer to that but I did see a program on UK food channel, set in India. Now, I didn't see any base sauce as such but in one of the kitchens, there were at least 6-7 30ltr size pans, slowly simmering away. In each pan was a different curry/dish. They basically just scooped out a portion from the relevant pot when the order came in.
Don't get me wrong, this wasn't a top quality restaurant but it wasn't a "street food" type place either!
Ray :)
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I have now made 4 of these Curries and I have got to admit I prefer the flavour to any BIR or home cooked Curry using a Base Sauce .
I agree that curries from scratch can easily be superior, but there's still something I like about the base sauce based curries from a BIR.
Given how much I rate Indian restaurant food in the Middle East as well as India itself, I wonder if they normally use a base sauce or cook from scratch.
Hi George , I have eaten Indian Curries outside of the UK but they dont seem to be served with anything like the amount of sauce you would have in a BIR.
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Hi George,
Given how much I rate Indian restaurant food in the Middle East as well as India itself, I wonder if they normally use a base sauce or cook from scratch.
I wouldn't know the answer to that but I did see a program on UK food channel, set in India. Now, I didn't see any base sauce as such but in one of the kitchens, there were at least 6-7 30ltr size pans, slowly simmering away. In each pan was a different curry/dish. They basically just scooped out a portion from the relevant pot when the order came in.
Don't get me wrong, this wasn't a top quality restaurant but it wasn't a "street food" type place either!
Ray :)
Funny you should say that Razor , I said to the Mrs earlier how easy it would be to make a large pot of this Curry for a Dinner Party or even what's left on the Turkey frame at Christmas ;D
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Hi EJ,
Funny you should say that Razor , I said to the Mrs earlier how easy it would be to make a large pot of this Curry for a Dinner Party or even what's left on the Turkey frame at Christmas ;D
Yeah, I can see it working.
I had a curry party last weekend and what a pain in the arse it is to do several individual portions of the same curry. I know from experience that you can't just double up when cooking BIR style, it just doesn't work that way.
Turkey Curry,mmmm not too sure on that one lol,
Ray ;D
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Hi EJ,
Funny you should say that Razor , I said to the Mrs earlier how easy it would be to make a large pot of this Curry for a Dinner Party or even what's left on the Turkey frame at Christmas ;D
Yeah, I can see it working.
I had a curry party last weekend and what a pain in the arse it is to do several individual portions of the same curry. I know from experience that you can't just double up when cooking BIR style, it just doesn't work that way.
Turkey Curry,mmmm not too sure on that one lol,
Ray ;D
Razor , I only seem to get 3 portions from this recipe but I am a greedy barsteward :D but I think if I was doing a large amount I would work it out at using the same ingredients to make 4 portions then just double up for how many portions needed,adding water whilst simmering doesn't seem to affect flavour much and gives a nice BIR type sauce if that's how you like it ( I do ! )If you have to make a portion especially hot you could take some from the large container and put into a smaller pan and add some extra Chili and fry for a minute of two.
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I'm cooking this tonight. I'll be using some Irish beef pieces in it, and using fresh tomato as I can't stand the tinned stuff. Looking forward to it!
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I'm cooking this tonight. I'll be using some Irish beef pieces in it, and using fresh tomato as I can't stand the tinned stuff. Looking forward to it!
Sounds great Gezh, might be a good idea to scoop out the seeds from the Tomato's as they can be a bit bitter, blend well and simmer at least 1 hour last night's Curry was simmering for almost 2 hrs and it was delicious :P let me know how you get on.
ATB ;)
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Hi George , I have eaten Indian Curries outside of the UK but they dont seem to be served with anything like the amount of sauce you would have in a BIR.
To be honest, I can't recall much about the quantity of sauce on the plate. I only know they tasted good.
I cooked my first BIR style curry this year, tonight! It was, of course, a chicken korma, even though I've gone off them in BIRs and prefer other dishes now. I was keen to try the method seen on some of the web cams and videos, where they start off with dry powders. Anyway, back to curries from scratch - I think I'll use a combination of base sauce AND "from scratch" next time. I'm sure I added too much cream to the curry based on the gallons seen in videos and in REAL LIFE in an open plan kitchen. The korma ended up too bland, like if you add too much cream to coffee. Next time, I'll throw recipes out of the window and use my own gut feel on what seems most likely to work.
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Hi, nice to see a curry made from scratch. Made well, these taste better than gravy based curries.
Luckily I have an asian friend who gave me a few lessons in 'home style' curry cooking.
When starting to cook a curry like this, I always throw in some whole garam masala, which can be any whole spices you like. I personally love black cardamons so I add 3 or 4 of these, a bay leaf, a couple of cloves and a piece of cassia bark. I sometimes add a star anise too, which adds a lovely flavour.
I normally try to fish them out of the curry before the end of cooking, since biting down on them isn't the most pleasant experience (especially green caradmons!) but sometimes it can be hard to spot them!
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what a good post.
George, page 20 in the book below talks about making a "daag" a curry base for storing for days/weeks ? i have also seen a type of curry base in other non bir books.
This book says they make a quick curry by frying this daag in some hot oil adding chicken etc. Yup it's call a curry base but I can not see any extra spices added just meat, i need to read it further, this is on page 20 of my A4 version. The recipe is here also, i have decided i am going to try this today.
Anyway, 90% of the time i don't use bir style now unless a want to try something new in my kitchen for myself. My non BIR curry's are some times great, some go a horrid green and more than a few go in the bin. So i now keep to tried and tested recipes for my family and friends. At the moment my fav is Camelia Punjabi prawns in sweet and sour curry (a patia) but I make it with king prawn or chicken. If you miss out the jaggery and tamarind stage. I think it tastes like a bir bhuna.
Also her Red Chicken Curry (styhet Bangladesh) is an interesting try.
I have no idea why the errors have gone uncorrected for some many editions :-(
some peeps don't like this book/some do.
Also pls note when i now cook from scratch I now cook very slowly and on low to medium heat, the onions for example take about 25 mins with a very low heat towards the end, hope this helps.
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George, page 20 in the book below
Graeme, what is "the book below" ? I can't see where you list it or link to it.
** Phil.
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At the moment my fav is Camelia Punjabi prawns in sweet and sour curry (a patia) but I make it with king prawn or chicken. If you miss out the jaggery and tamarind stage. I think it tastes like a bir bhuna.
I have her book and must try this recipe.
I've tried recipes before, from various sources, which didn't taste like I thought they were supposed to, but tasted like something else, so no harm was done, and progress was made. It's a good point you make. And yes, where's the book you mentioned? It sounds interesting.
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Sorry i did not post a link.
I also edited my message spellings ! so sorry if we crossed posted. when i was doing this. I also deleted the book title then forgot to link to her book.
Many links below...but they see to have mixed themselves up too.
The book came as a A4 (ISBN 1 - 85626 - 380 - 0) for 15 pounds but as time went
by it also came out at a A5 then an A5 with a DVD, then a revised A5 size with out the dvd, with 10 new recipes, the 10 year edition. At times you can buy it for as little as 5 pounds in the UK. From what i have seen and heard all editions come with silly errors.
http://www.amazon.co.UK/Great-Curries-India-Camellia-Panjabi/dp/1856265463/ref=sr_1_1?ie=UTF8&s=books&qid=1289217393&sr=8-1-spell (http://www.amazon.co.UK/Great-Curries-India-Camellia-Panjabi/dp/1856265463/ref=sr_1_1?ie=UTF8&s=books&qid=1289217393&sr=8-1-spell)]
http://www.goodreads.com/book/show/1084108.50_Great_Curries_of_India (http://www.goodreads.com/book/show/1084108.50_Great_Curries_of_India)
I do see the original A4 size for sale from time to time but either would do. I just like the A4 size for following the text easier while cooking from it. I have never see her DVD.
Here some other people have been using this book...
Inspired by "Julie and Julia" Tones and I are cooking our way through Camelia Panjabi's "50 Great Curries of India". We are up to #4. See my blog page for updates!
http://velokitchen.wordpress.com/50-curries-project/ (http://velokitchen.wordpress.com/50-curries-project/)
Hope this helps.
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Inspired by "Julie and Julia" Tones and I are cooking our way through Camelia Panjabi's "50 Great Curries of India". We are up to #4. See my blog page for updates!
http://velokitchen.wordpress.com/50-curries-project/ (http://velokitchen.wordpress.com/50-curries-project/)
Please confirm - is that your blog page in the link above (50 curries project). If so, amazing!
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"Please confirm - is that your blog page in the link above (50 curries project). If so, amazing"
Sorry George I have never done anything amazing in my life :) so no.
I just though others may want to read the blog i found as well.
So its simply one of the better links i found when searching for the book.
I though i may as well add it just in case anyone was interested before
its lost forever in the expanding internet universe :-)
sorry for any confusion i may have caused, now you know why
i don't post to often :-)
However i still think you correct, amazing stuff.
I have also been reading the book again, they like lamb don't they !
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I saw Camelia Punjabi's 50 great curries of India in a local bookstore for GBP3.50 last week, it was a pocket sized version. At the time I glanced through it and it didn't really pique my interest but since reading that blog I wish I'd bought it.
I'm kicking myself now as they're no longer in stock! >:(
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I saw Camelia Punjabi's 50 great curries of India in a local bookstore for GBP3.50 last week, it was a pocket sized version. At the time I glanced through it and it didn't really pique my interest but since reading that blog I wish I'd bought it.
I'm kicking myself now as they're no longer in stock! >:(
SS , bought my copy at a local car boot , 50p ;D
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I saw Camelia Punjabi's 50 great curries of India in a local bookstore for GBP3.50 last week, it was a pocket sized version. At the time I glanced through it and it didn't really pique my interest but since reading that blog I wish I'd bought it.
I'm kicking myself now as they're no longer in stock! >:(
Maybe you've been looking in the....
(http://img.photobucket.com/albums/v119/xx_dominatrix_xx/original.jpg)
::) ;D
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I bet you wouldn't find it in this book shop in South Africa....
(http://www.curry-recipes.co.uk/imagehost/pics/575664d9dbde9bb74c1ce54b335c8f6f.jpg) (http://www.curry-recipes.co.uk/imagehost/#575664d9dbde9bb74c1ce54b335c8f6f.jpg)
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I wonder how many repeat customers they get achmal ;D
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I should imagine there would be a fair turnaround Domi ;)
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Hi EJ
Thank you for posting your recipe. Made it at the weekend in the slow cooker and it was tremendous.
I think there has been a bit of a breakthrough, for me at least personally with this dish, almost as an accident. This dish has a lovely flavour not really BIR but a very nice curry flavour, interestingly giving off aromas of coconut during the cook even there is no coconut in the dish?
The recipee easily makes enough for 2 days for 2 people, and last night, I could not be bothered to wash up the pot that the dish had been re-heated in. This morning on my way into the kitchen, from 1.5 meters away, the aroma stopped me in my tracks.
It was there, the real BIR smell, hard to describe it as we all know. When its there you just 'know' its there. Well it was! - no doubt about it.
I know it has been speculated about before, but is a very long low heat cook the missing piece to the puzzle? perhaps other forum members can cook this dish as described below and offer their opinions?
I know I shall be trying a small batch of my usual base cooked for a long period in the slow cooked this weekend.
Here are some pictures of course:
(http://www.curry-recipes.co.uk/imagehost/pics/5c2af0e6dd5c1b3893c3a64f4eb08eeb.jpg) (http://www.curry-recipes.co.uk/imagehost/#5c2af0e6dd5c1b3893c3a64f4eb08eeb.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/047b55197b3450ac1d73beb6d4fb8181.jpg) (http://www.curry-recipes.co.uk/imagehost/#047b55197b3450ac1d73beb6d4fb8181.jpg)
Followed the recipe exactly to specification using lamb, also added 200ml of vegetable stock into the slow cook pot to allow for extra evaporation.
The ingredients were added to the slow cook pot at stage 5. Where it was cooked on high for 1 hour, then stage 6 was added to the pot. Then turned down to low for around 5 hours.
Regards
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Is a very long low heat cook the missing piece to the puzzle?
I can imagine this for the base sauce, which is (I think) what you are saying, but clearly the final phases have to be as quick as possible, which may explain in part the almost universal adoption of part-cooked meat/chicken/w-h-y. It is also worth bearing in mind that the modern blender is just that (modern), and that traditional Indian cookery could not have been predicated on its use, so there must have been a way in pre-blender days to get a good smooth onion-rich sauce without blending, and long slow cooking almost certainly fits the bill for this.
** Phil.
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I notice when i cook my curry in the oven normally over 3 or 4 hours
i don't find any onions in the sauce even though i put loads
in at the start.
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Hi EJ
Thank you for posting your recipe. Made it at the weekend in the slow cooker and it was tremendous.
I think there has been a bit of a breakthrough, for me at least personally with this dish, almost as an accident. This dish has a lovely flavour not really BIR but a very nice curry flavour, interestingly giving off aromas of coconut during the cook even there is no coconut in the dish?
The recipee easily makes enough for 2 days for 2 people, and last night, I could not be bothered to wash up the pot that the dish had been re-heated in. This morning on my way into the kitchen, from 1.5 meters away, the aroma stopped me in my tracks.
It was there, the real BIR smell, hard to describe it as we all know. When its there you just 'know' its there. Well it was! - no doubt about it.
I know it has been speculated about before, but is a very long low heat cook the missing piece to the puzzle? perhaps other forum members can cook this dish as described below and offer their opinions?
I know I shall be trying a small batch of my usual base cooked for a long period in the slow cooked this weekend.
Here are some pictures of course:
(http://www.curry-recipes.co.uk/imagehost/pics/5c2af0e6dd5c1b3893c3a64f4eb08eeb.jpg) (http://www.curry-recipes.co.uk/imagehost/#5c2af0e6dd5c1b3893c3a64f4eb08eeb.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/047b55197b3450ac1d73beb6d4fb8181.jpg) (http://www.curry-recipes.co.uk/imagehost/#047b55197b3450ac1d73beb6d4fb8181.jpg)
Followed the recipe exactly to specification using lamb, also added 200ml of vegetable stock into the slow cook pot to allow for extra evaporation.
The ingredients were added to the slow cook pot at stage 5. Where it was cooked on high for 1 hour, then stage 6 was added to the pot. Then turned down to low for around 5 hours.
Regards
That Curry looks excellent Solarsplace ;) It's one of those recipes you can experiment with rather than make a large portion of Base that doesn't turn out as expected :(
Yes that aroma is wonderful and I'm sure that is the BIR aroma we are all looking for but I have noticed that the aroma is more obvious with Lamb or Beef ( Red Meat ), also it's not so apparent when your cooking it compared to going out of the house ( to clear your lungs and nasal passages of Curry aroma ) then when you come back in it hits you :o
Perhaps that is why you could smell it stronger the next day.
ATB. ;)
ps - your theory about slow cooking I think is spot on and backed up by my earlier post -
http://www.curry-recipes.co.uk/curry/index.php?topic=5032.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5032.0)
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Is a very long low heat cook the missing piece to the puzzle?
I can imagine this for the base sauce, which is (I think) what you are saying, but clearly the final phases have to be as quick as possible, which may explain in part the almost universal adoption of part-cooked meat/chicken/w-h-y. It is also worth bearing in mind that the modern blender is just that (modern), and that traditional Indian cookery could not have been predicated on its use, so there must have been a way in pre-blender days to get a good smooth onion-rich sauce without blending, and long slow cooking almost certainly fits the bill for this.
** Phil.
Your spot on Phil , long slow cooking is the answer to break down those Onions but that can take a very long time , by blending the fried Onions the cooking time is cut down to a reasonable 1 - 2 hrs . Also it is easy to overcook the meat if it is cooking for a long time waiting for the Onions to cook down . ;)
I have thought of making a Base Sauce using the Recipe plus the usual pre cooked meat I really think it would work.
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Hi Emin-J,
Thanks for posting this. I hope to try it soon and will report back.
Where did you get this recipe from? Was it anything to do with your neighbour's curry?
Paul
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Hi Emin-J,
Thanks for posting this. I hope to try it soon and will report back.
Where did you get this recipe from? Was it anything to do with your neighbour's curry?
Paul
Hi PaulP, I have been a fan of ' from scratch ' Recipe's since my cooking lesson at the Myristica Restaurant in Bristol , the using of fresh ingredients and the flavours IMO better than any BIR I've had has kept my interest but the problem of cooking down the Onions was a bit of a nightmare having to wait so long and then not really ending up with a smooth sauce ( BIR like ) I then came across this Recipe -
http://www.curry-recipes.co.uk/curry/index.php?topic=891.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=891.0) ( thank's to the original poster ;) )
But there was something missing ( confirmed by my Curryholic Mrs :) )
So using some inspiration from Uncle Frank's posts plus my own experiences I made some changes to the original Recipe ( Frying of the G/G and Spices , adding Curry Powder,
plus a couple of other changes to the method , then the whole Spices Cardamom, Clove and Cinnamon was something I spotted in my Indian neighbours Curry and I feel this has turned into a real winner. :)
If you do try the Recipe PaulP the longer you simmer it the tastier it gets ! just add some water to your required consistency.
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I have used the 50 great curries book alot. and made some of the recipies 6 or 7 times. I was initially blown away by this book. however on closer inspection i would say there are better recipies on this site. The recipies in that book dont stand the test of time. You can learn alot from that book, and its helped me along the road. But I still prefer real bir base cooking any day.
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Hi, I am making the sweet and sour dish from this book tonight
but with chicken tikka.
After a period of no interest I have revisited KD's latest book the new curry secret.
I had v-good results with her Karahi Chicken. I did not use olive oil and used corriander stalks
instead of methi. The base from her first book (it was in the freezer) Using my common sense and knowledge gained ::) I cooked the dish in stages on a low to medium heat and added a few minutes extra time to every stage that would not burn (to allow for my inexpedience at this dish) and if necessaries turning down the heat. The next day my kitchen did have that bir smell and I also think WE have cloned it 100% many times before with out knowing it.
If you added the Karahi Chicked to some nice rice, a side dish and nan I honestly believe you have a bir meal and all that's missing is the flock wallpaper, some atmosphere, and the extra cooking smells from the kitchen. Did some one say were going around in circles :-)
As I have suggested before I think cooking the food also kills the bir experiences on the day by taking out 90% of our sense of smell by overloading us with the very smell we wanted in the first place. The walking into the kitchen the next day for me says quite allot.
As smell (90%) and taste (10%) i was told are closely related we must also on the day take out some of our taste buds too, possibly going past the point of enjoying our own cooked food. Anyway i think we cracked it ages ago thats why we cant progress further
without the 4 bir walls ;D
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hi emin-j, I thought this was simply the best curry I've ever made at home now. Really that good. It had real depth, sweetness and was subtle but at the same time you could taste those spices but they all merged together brilliantly.
10 out of 10... This is the one for me from now on.
I did make a few tweaks (welll I'm only human) to make the cooking process simpler and keep to one pot and used a stick blender..I doubled the scale but i cut back on doubling the garamasala but other than that, this is you genius creation.
Serves 8
1.5kg Chicken ,Beef, or Lamb pieces.
2 Green Pepper ( sliced and deseed )
60g fresh garlic,peeled.
50g fresh ginger,peeled.
4 tbl veg oil.
6 large onions,sliced or chopped.
2 tsp turmeric powder.
1 tsp chilli powder
3 tsp garam masala.
2 tsp tandoori masala powder.
2 tsp Curry Powder
2 tbls tomato puree.
400g 1 tin plum tomatoes
4 tsp salt.
2 tbl Coriander stalks ( use leaf for garnish )
6 Green Cardamoms ( crushed)
6 Cloves
1 3 inch piece of Cinnamon Stick
Method
1) Fry 4 tbl oil and the sliced Onions until Golden Brown (30mins)
2) add garlic & ginger, then green pepper and fry until soft
3) add tomato puree and fry off
4) add tumeric, tandoori masala, curry powder, chilli powder, salt and fry off until spices are cooked
5) add some hot water (at least a cup) and blend in pot to get a semi thick consistency
6) add meat and and cook low for 30mins (hob) or 1hr (oven - gas 3 or 4)
7) add garamasala and corriander stalks, cardamon pods, cloves and cinammon stick
8) cook for another 30min (hob) or 1 hr (oven)
9) remove whole spices if you can find them and garnish with corriander leaf
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Hi Jeera and thanks for trying the Recipe , I'll be making a Beef Curry tonight , made a Chicken Curry Thursday just cant get enough of this one ;)
It's one of those Recipes you can put your own stamp on as long as you remember to fry the G/Ginger and the Spices plus the blending of the ingredients , I think these are the keys to this Recipe.
I have also noticed the flavour gets better and better the longer you simmer ( within reason ) just gradually add water to your desired consistency , I noticed this long simmering technique when I visited our Indian neighbours and watched them cooking a Curry they just had it ticking over adding a drop of water now and again.
Also as soon as I get a chance I am going to experiment with this Recipe slightly looking to make a BIR type Curry Base which I think would be excellent . ;)
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Has anyone tried emin-j's "Tasty curry from scratch" using pre-cooked (but not pre-spiced) lamb ? I ask because we have rather a lot of leg of lamb left over from last night's roast, and my previous experiences of trying to produce a curry from pre-roast lamb have not been at all good.
** Phil.
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Has anyone tried emin-j's "Tasty curry from scratch" using pre-cooked (but not pre-spiced) lamb ? I ask because we have rather a lot of leg of lamb left over from last night's roast, and my previous experiences of trying to produce a curry from pre-roast lamb have not been at all good.
** Phil.
Phil ,
What you could try is when you have fried the Spices and before you pour in the blended ingredients place the lamb pieces in the Spices and work the Spices into the Meat , then pour in the blended stuff and simmer.
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Thanks for the suggestion, Emin-J : I shall give it a go and let you know the results. I am also considering trying to make a biryani from the same left-overs, using Chef Harpal Singh Sohki's recipe and methodology :
Kachche Gosht Ki Biryani (Mutton Biryani) (http://www.youtube.com/watch?v=tAF1yJASFLA#ws)
** Phil.
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Excellent Video Phil ;)
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Gonna give this recipe a go tomorrow ej.
Carl...
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Gonna give this recipe a go tomorrow ej.
Carl...
Enjoy ! ;)
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Hello EJ,
I made this curry yesterday using chicken.
I have to say, it's one of the best curry's I have made, & it's deffo now at the top of my list.
Infact, I will go as far as to say.
It's even better than my local restaurant, & I agree, curry's from scratch, seem to be far superior to base sauce ones. JMO.
I'm an early riser, & had it all finished by 10am.
Left it to stand, & had it with naan around 5pm.
Really really lovely.
Thanks for posting it.
Carl..
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Hello EJ,
I made this curry yesterday using chicken.
I have to say, it's one of the best curry's I have made, & it's deffo now at the top of my list.
Infact, I will go as far as to say.
It's even better than my local restaurant, & I agree, curry's from scratch, seem to be far superior to base sauce ones. JMO.
I'm an early riser, & had it all finished by 10am.
Left it to stand, & had it with naan around 5pm.
Really really lovely.
Thanks for posting it.
Carl..
Glad your pleased guitarmanguitar , I found the lamb to be the tastiest but there all good :)
Had a Beef one last night and will have a Chicken on Saturday ;D
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Had the rest of it last night, along with my greedy mate who was using his chapatti to mop out the pan ;D
It tasted even better ;D
I can see how lamb would go well with this sauce.
Sure gonna give it a go.
Thanks again.
Carl... ;)
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Hi,
I made this last night for me and the wife. It took me about an hour just to get the onions nicely browned without burning them.
I'm sad to say it had to go in the bin and my wife was fuming but I don't regret trying something different.
She hit the nail on the head when she said "it justs tastes of ginger!".
The amount of ginger in this recipe is what I would use for a 3 or 3.5 litre base sauce, not a curry for 3-4. The amount of garlic was pretty high too but it was the ginger that made it taste unpleasant.
I followed the recipe closely but I didn't cook it out for as long as an hour. I was using chicken and the sauce was only cooked for about 40 minutes with the chicken being added for the last 20 minutes.
Sorry but it didn't work for me and the wife, back to BIR style base sauce dishes for me.
Cheers,
Paul
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That's a real shame Paul. I've made this a couple of times now and it's been spot on - no overwhelming ginger taste at all.
Did you blend or finely chop the ginger?
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That's a real shame Paul. I've made this a couple of times now and it's been spot on - no overwhelming ginger taste at all.
Did you blend or finely chop the ginger?
Ginger and garlic were blended together in my Kenwood mini chopper.
Cheers,
Paul
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PaulP , Sorry to read of your poor result :( I have now probably made this over a dozen times and have never had a ' bad one ' , it sounds to me something went wrong somewhere , the 1 hour seems a long time to be frying the Onions but if the end result is the same it shouldn't matter i suppose , the 1hour (minimum ) simmer i think is very important and i simmer probably 11/2 hours as this gives the ingredients and meat time to cook down and release their flavours into the sauce .This is a ' slowboat ' way of cooking a Curry compared to BIR style but once simmering gives me the time to do the Rice and Bhajis.
I cant figure out why you had an overwhelming flavour of Ginger I've never had that ???
I have handed out about 10 of these Recipes to the Guys at work and they cant get enough of it :) Give it another go PaulP, follow the Recipe and don't rush the simmer ;)
ATB.
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Hi emin-j,
Maybe I didn't simmer the whole thing for long enough or maybe I didn't fry the g/g paste for long enough. I don't know - the onions were fine, just took a long time.
It certainly tasted far too strongly of ginger above everything else.
Cheers,
Paul
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I squeeze my Garlic through one of those hand squeezers, & chop the ginger very finely.
I then take extra care to cook the G/G on a very low heat for several minutes, before adding the spices.
Can't say I have had any over whelming taste, & seen as how I am not a big Garlic fan, I'm sure I would have picked up on this.
IMHO. This is still one of the best curries I have had from this site.
Got anymore e-j?
Carl... ;)
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I squeeze my Garlic through one of those hand squeezers, & chop the ginger very finely.
I then take extra care to cook the G/G on a very low heat for several minutes, before adding the spices.
Can't say I have had any over whelming taste, & seen as how I am not a big Garlic fan, I'm sure I would have picked up on this.
IMHO. This is still one of the best curries I have had from this site.
Got anymore e-j?
Carl... ;)
Hi Carl ,
I think there is still some improvement to be had with this Curry and the next one I am going to add 1 tsp Cumin and 1tsp Coriander at the Spice frying stage and see what happens ::) If anyone has added anything and thinks it has improved this Curry can you post your findings please. ;)
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I know it has been speculated about before, but is a very long low heat cook the missing piece to the puzzle?
What puzzle?! In my opinion, traditional curries always tend to have the edge but they're a different animal to BIR curries. There's no puzzle there.
I doubt if it can be the missing element to BIR curries because there's no way they use extended cooking for anything apart from the base.
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Fair point George
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I know it has been speculated about before, but is a very long low heat cook the missing piece to the puzzle?
What puzzle?! In my opinion, traditional curries always tend to have the edge but they're a different animal to BIR curries. There's no puzzle there.
I doubt if it can be the missing element to BIR curries because there's no way they use extended cooking for anything apart from the base.
George , do you think we may be not simmering our BIR Base for long enough ?
I certainly noticed the difference in the flavour by simmering longer as I said in this thread -
http://www.curry-recipes.co.uk/curry/index.php?topic=5032.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5032.0)
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If anyone has added anything and thinks it has improved this Curry can you post your findings please. ;)
I made this again last night ej, & added some Methi leaf 1/2 tspn.
Also about 1/4 tspn of sugar, maybe a touch more.
Simmered away for another 5mins.
Tasted great.
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Added a teaspoon of Coriander and Cumin ( at Spice frying stage ) also simmered on a higher heat than I usually do , It was the best one of this Recipe so far :)
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Made this last night Emin, really was excellent. I almost doubled the ginger, and put extra chilli powder in, along with two dried home grown chillies.
Did you make up this recipe??
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Made this last night Emin, really was excellent. I almost doubled the ginger, and put extra chilli powder in, along with two dried home grown chillies.
Did you make up this recipe??
Hi vinotinto , glad you enjoyed your Curry ;)
The Original Recipe was started by another Forum member but the resulting Curry seemed to have something missing so with some changes to ingredients and method this now seems a popular choice :)
I still have the interest in BIR Curries but for the moment I can't get enough of this one ;D
It's good that you can individualise this Curry to suit your taste ( extra Chili Powder & Home Grown Chillies :o )
If you make changes to a Base Sauce and don't like the result you could be throwing gallons down the drain !
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George , do you think we may be not simmering our BIR Base for long enough ?
I certainly noticed the difference in the flavour by simmering longer as I said in this thread -
I honestly don't know. Plenty of people swear by extended simmering times, whether it be for BIR base or bolognaise sauce. Do whatever tastes best in practice!
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Going to make this Curry with Red Onions next,our Indian neighbours only used Red Onions in their Curries and their Curries were excellent.
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Haven't tried this curry yet, but sounds awesome and will give it a go soon. One thing that worries me is that when I add fresh lamb or beef to my "traditional" curries, I find that after simmering for a while the meat bleeds out resulting in a layer of blood floating on top of the curry, doesn't look very nice and puts the Mrs right off even trying it. I'm worried the same thing is going to happen to me with this recipe. Is there a way to avoid this? does it happen to anyone else?
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Haven't tried this curry yet, but sounds awesome and will give it a go soon. One thing that worries me is that when I add fresh lamb or beef to my "traditional" curries, I find that after simmering for a while the meat bleeds out resulting in a layer of blood floating on top of the curry, doesn't look very nice and puts the Mrs right off even trying it. I'm worried the same thing is going to happen to me with this recipe. Is there a way to avoid this? does it happen to anyone else?
Hi moezus , don't' like the sound of that :P :) I wash all meats under a running tap in a collander and have never had the blood problem , are you sure it's not Oil coming to the surface ? that's' usually Red.
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hmm.. it could be oil now that you mention it, I hope it is. When I thought I had scraped most of it off the top, after simmering for a bit longer more started to appear. Would oil do the same?
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hmm.. it could be oil now that you mention it, I hope it is. When I thought I had scraped most of it off the top, after simmering for a bit longer more started to appear. Would oil do the same?
Yes mate that's Oil ;)
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Thanks emin-j
Not so afraid of the dark red liquid any more.
Just need to convince the mrs now.
I'll be giving this recipe a go in the next few days, just need to find some time to stock up on some new spices from the local Indian grocery.
Just wouldn't mind some clarification on "Curry Powder". Is this something you make yourself? I found a product called "Kitchen King Masala" would it be ok to use this?
thanks.
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Curry Powder". Is this something you make yourself?
Hello moezus,
I use a shop bought Rajas mild madras.
I've been having a few PM's with ej about this recipe over the past several weeks.
I've made several curries, using a slight variation each time now, & each time things seem to improve.
I think we both agree, that adding Cumin/Coriander to the spice mix, improves the flavour even more.
Saturday, I used red onion. WOW!! what an intense flavour. The best Lamb on the bone I have ever made.
I swapped the 4 green cardomon for 2 black, & just used one, & a half tspn of Garam Masala.
I dropped the G/G down by 5grms.
Last week I bought a full chicken, skinned it, quartered it, & cooked it on the bone.
Best chicken curry I have ever had.
Hope this gives you some ideas.
Carl...
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Thanks emin-j
Not so afraid of the dark red liquid any more.
Just need to convince the mrs now.
I'll be giving this recipe a go in the next few days, just need to find some time to stock up on some new spices from the local Indian grocery.
Just wouldn't mind some clarification on "Curry Powder". Is this something you make yourself? I found a product called "Kitchen King Masala" would it be ok to use this?
thanks.
Hi moezus, as guitarmanguitar says a good Curry Powder is Rajah Mild Madras available from most Asian stores or Asda ( World food section ).
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Much appreciated GuitarMan and Emin-J.
I'll see if I can find Rajah Mild Madras at my local Indian store, hopefully they stock this product in Australia otherwise will have to find an equivelant.
Looking set to try this recipe on Friday.
As suggested I will add the following:
Cumin and Coriander powder and swap the onion for red onion.
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Called a few different spice shops in the area and none of them stock Rajah products, most of them suggested Kitchen King Masala as an alternative.
Ingredients are as follows:
Coriander, Chilli, Turmeric, Cumin, Dal, Fenugreek, Pepper, Salt, Cardamom, Ginger, Cinnamon, Cloves, Nutmeg, Mustard, Garlic, Mace, Asafoetida.
A little worried about this, based on the ingredients do you think it would be ok to add this as a substitute for Rajah Madras powder?
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Called a few different spice shops in the area and none of them stock Rajah products, most of them suggested Kitchen King Masala as an alternative.
Ingredients are as follows:
Coriander, Chilli, Turmeric, Cumin, Dal, Fenugreek, Pepper, Salt, Cardamom, Ginger, Cinnamon, Cloves, Nutmeg, Mustard, Garlic, Mace, Asafoetida.
A little worried about this, based on the ingredients do you think it would be ok to add this as a substitute for Rajah Madras powder?
Give it a go mate probably be fine , I used Red Onions on Saturday it gave a darker colour to the Curry but to be honest I didn't think there was any great gains to be had on flavour, I think I'll be sticking to the normal Brown Onions cuz there cheaper ;)
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I've just made and eaten this, (using lamb on the bone) and it was absolutely superb!
I'd ran out of base sauce so just did a search for a 'curry from scratch' this came up and I feel it's my lucky day. ;D
Added about 10 hot chillies, a bit of cumin and ground star anise, and this is my favourite dish I've found so far. It's also nice if you're not in a hurry and let it slow cook getting the old taste buds going. I cooked it for 3 hours on a very low heat.
Got about half left for tomorrow, lovely.
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I've just made and eaten this, (using lamb on the bone) and it was absolutely superb!
I'd ran out of base sauce so just did a search for a 'curry from scratch' this came up and I feel it's my lucky day. ;D
Added about 10 hot chillies, a bit of cumin and ground star anise, and this is my favourite dish I've found so far. It's also nice if you're not in a hurry and let it slow cook getting the old taste buds going. I cooked it for 3 hours on a very low heat.
Got about half left for tomorrow, lovely.
Thank's for posting your findings hcoool ;) you can adjust the ingredients to suit your taste, I think the method is a winner ;) the aroma around the house (especially with Lamb) is better than any BIR style Curry I have made.
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Yes it really was excellent, my Mrs had some last night when she finished work and she was blown away by it too.
It doesn't really use alot of oil either which is obviously a bonus too. I keep promising to cook a curry for my parents and I know they'll love this one. Top stuff.
So glad I found this website, I'd been cooking bad curries for 20 years until 6 months ago.
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For this I used 1.1Kg of shoulder lamb on the bone, the butcher cut it up for me. It was lovely but it wouldn't really be ideal for eating in front of other people as I had to pick the lamb pieces up and gnaw them. :)
It was a bit messy, but I ate alone last night so it didn't matter.
What would be the best lamb to use off the bone? I'll be cooking it again in a couple of weeks time for 5 of us.
Cheers,
H.
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For this I used 1.1Kg of shoulder lamb on the bone, the butcher cut it up for me. It was lovely but it wouldn't really be ideal for eating in front of other people as I had to pick the lamb pieces up and gnaw them. :)
It was a bit messy, but I ate alone last night so it didn't matter.
What would be the best lamb to use off the bone? I'll be cooking it again in a couple of weeks time for 5 of us.
Cheers,
H.
You could use the same Lamb cut but separate the Lamb from the Bone before cooking and cut into cubes then make your Curry including the Bones (bones add to the flavour) then remove the Bones before serving. ;)
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Yeah that's what i'll do, just make sure I get a nice meaty cut. Had alot of bone in the one I just made but like you say the bone would've added to the flavour as I cooked it for so long.
Cheers.
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made a curry from scratch tonight after reading emin's post - cant believe how nice it was - will post step by step later - tasted really nice - different from a BIR but much fresher - i rate my BIR very highly BTW - will post soon -resultant cury has tons of flavour but no heat as the wife doesnt like them hot - i then chopped to green chillies and added them to mine and another 5 min heat on the stove turned out a lovely chicken madras .
GaRRY
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made a curry from scratch tonight after reading emin's post - cant believe how nice it was - will post step by step later - tasted really nice - different from a BIR but much fresher - i rate my BIR very highly BTW - will post soon -resultant cury has tons of flavour but no heat as the wife doesnt like them hot - i then chopped to green chillies and added them to mine and another 5 min heat on the stove turned out a lovely chicken madras .
GaRRY
Well done Garry ,I do similar for my Daughter who doesn't like hot Curries I serve her Curry then add Chili and simmer for another 10 mins for the Mrs and me :)
I do like cooking my BIR Curries but do like using all fresh ingredients in the Curry from Scratch especially fresh Chillies ,Garlic and Ginger and anything else you want to chuck in,my mate at work puts Asian Bay leaves in and loves it.
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Looking forward to trying this- cheers! I think it's gagging to be used with alamb shank or two, what say ye? Also, in the recipe, it says "pick out cardomoms etc if (you can find them)"- do you think one of those spice bags would solve that, or would the sauce be too thick?
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I just had this with mutton. One of the best i've ever made. CHeers :)