Topic: New, looking for direction

[Harilor]

So, I've just recently found this site (Thanks Reddit!) in a quest to re-discover something from my childhood.  After finding this site and searching around, I'm almost a little overwhelmed as I had little idea of how varied a curry could be. So, some pointers in the right direction would be appreciated!  Anyway, here is what started my "quest".

Back in the mid 70's when I was a wee-lad, we had a relative from England (Liverpool area) come visit us for the summer. He made us what he just called "curry". I've been looking around for quite some time, but can't seem to find a recipe that matches what he made. I know it had some of the standards: onion, beef, garlic, potatoes, green peppers (possibly carrots and peas too), but it also had a red sauce, raisins, and pineapple. There were other ingredients but its been too long ago to really recall. I don't remember it being spicy either, but slightly sweet with perhaps just a slight burn. Also it had the consistency of a thin stew, and we ate it as such (was not put over rice, just ate it right out of bowls like chilli). Does this ring a bell with anyone? I remember really loving the dish and would like to "try" to re-create it. Keep in mind, this was in central Iowa in the mid 70's, so a number of spices may not have been available to him.

Since reading here, I'm assuming is was a tomato gravy that he used, so I'm starting there...

Thanks for any pointers!

[Garp]

I was born in 63, mate, in Industrial Scotland. Some of my first memories of 'curry' are that horrible yellow sauce they sold (and still do) in chip shops, and Vesta TV dinner-type meals (oh the memories).

By your description, it doesn't sound like BIR; i.e. British Indian Restaurant curries as we know them now. But some of our elder members may be able to shed some light. It sounds more traditional than restaurant-style. Maybe a Rogan Josh type thing with a few extras thrown in.

Raisins and sultanas in curries put me off them for years; along with the grittiness of uncooked spices and heavy use of turmeric.

Good luck anyway, and try some of the other recipes on here. Let us know how you get on

[JerryM]

English curry

It sounds like what I started out on. Trouble is never wrote recipe down as I made it so often.

From memory
1) fry chopped onion in butter in oven dish till just starting to brown
2) add 1 tsp curry powder and stir till smell spice
3) add beef cubes and fry till surfaces change from raw
4) add 1 tin 400g tomatoes
5) add water say 1 pint
6) add 1 tbsp curry paste (from a bought jar)
7) lid on 2 hrs 180C oven

You could add other veg eg Potatoe cubes

[Harilor]

JerryM,
So, after a initial test run, the basic recipe you provided was fantastic.  I did some tweaking and guessing based on memory (and some insight from this forum) and my first run was very close to what my cousin used to make. THANK YOU!

[curryhell]

JerryM,
So, after a initial test run, the basic recipe you provided was fantastic.  I did some tweaking and guessing based on memory (and some insight from this forum) and my first run was very close to what my cousin used to make. THANK YOU!

Just think, it can only now get better Harilor  ;D
Well done JerryM for coming to the rescue 
And just think of all the other delights you've yet to discover on the forum

[JerryM]

Harilor,

When you get it like you remember please post the recipe.

If you get into BIR you find the huge downside is the prep time needed in advance of the actual dish cooking. This works to the advantage in the TA/restaurant as they can bulk up. It takes me say 3 hrs to make base then next day upto 2 hrs for the prep.

Consequently I've always been searching for something along the lines of what you describe. Ive made IFFU staff curry quite a lot and that gets close but it's still not quick "all in" to make. I've recently been making livo's madras but again it's deluxe but not the "cook in a pot" curry that I know from the past.

Trouble is as you say the memory is close but not quite there - hence hoping you can build on the basic recipe

Best wishes

[Harilor]

JerryM, here is what I came up with, tweaking to occur with successive attempts, but I'm quite satisfied with the result so far.

*note, this was done in a crock pot, as I don't have a pot large enough that isn't aluminum, or a oven safe pot large enough.

 Sir Edwin's Curry Recipe
(crock pot method)
Ingredients:
1 lb ground beef
1 lb beef cubes
1 large can diced Tomatoes (28 oz)
1 can (6-9 0z) tomato paste
1 can petite pineapple chunks (16 oz) (include juice)
1-1/4 cups raisins
1-1/2 cups sliced carrot
1-1/2 cup fresh or frozen peas
6 medium to large potatoes, cubed
1 large onion
~6 garlic cloves (adjust based on pref)
6 cups water (more for thinner consistency)
4 tbsp beef base
2 tbsp oil (I used a ginger laced stir fry oil)

Spices
2 bay leafs
Salt/pepper to taste
1-1/2 Tbsp. curry powder
2 tbsp curry paste
1-2 Cassia Bark (cinnamon sticks)
1-1/2 tbsp coriander
1 tbsp cumin
? tsp turmeric
1 tbsp Garam Masala powder
(add Degi Mirch or cayenne powder if you want heat)

Method
-Place oil in large deep frying pan, bring to medium heat
-chop onion and garlic cloves, fry until edges start to brown
-stir in curry powder, fry for ~1 min
-add bay leaf, cumin, coriander, Garam masala, turmeric, and cinnamon, salt/pepper, fry 1 min.
-add in ground beef, and beef cubes,
-fry till ground beef is no longer raw (pink is fine)
-add in tomatoes and tomato paste, stir for 1 min.
-transfer mixture to crock pot (or other pan as you need)
-add in water, curry paste, and remaining vegetables
-add in raisins and pineapple (with the juice).

Cover with lid and cook on high for 3 hrs or until potatoes are fully cooked.

[JerryM]

Harilor,

many thanks - i do like the look of that. will defo give it a try.

i feel i would have to blend the carrot (like chewytikka red masala). not sure it needs the beef base "stock" (you want the curry to come through). i would have to stick to all beef cubes as that's what i remember most about the dish (i've tasted mix meat BIR in past and the mince/ground meat can overpower the dish if not careful).

like you say i think it does need a little chilli and will use degi mirch which i like (ie not hot)

best wishes

[JerryM]

harilor,

a part update. have made the curry sauce so far ie not added meat. I feel it tastes pretty good and intend adding in chicken for a Monday night tea. 

the sweetness of the pineapple got me to try the chicken in place of beef.

I followed the method which was spot on

had difficulty on the amount of spicing. was also torn against memory glimpses causing me to leave out some ingredients

can post details if you interested. as you say the beauty of this dish is that you can easily tweak it to suit your own tastebuds whilst keeping to the overall framework.

I am well pleased and see me using this to try out my efforts on spice tasting trials - assuming family share my enthusiasm.

many many thanks - I'm optimistic I've finally cracked the gap in my curry for a quick easy delicious mid week curry

[JerryM]

pic before blending



ready for chicken addition and final cook