i'm now sorted on the healthy curry front. it produces a "fake". how useful it is depends on u're own circumstance.
for base i am following my std "all in" method but leaving the oil out and reducing the salt to 0.25 tsp per 4 off 300ml finished base portions (or 0.25tsp per 400g onion). i only cooked for 1 hr lid on prior to blending (c/w normal 2hrs as the extra hr makes no difference without the oil) and 1 hr lid off after blending.
u can follow using u're own preferred base and just apply the above principle.
for cooking follow Dipuraja's method but use 2 tsp oil (i've used olive) and 0.25 tsp salt per 200ml finished portion (ie 300ml base). i also add 100ml of water (making 400ml liquid in total). i've used a deep pan and splash guard (really impressive) to cook. mix the ingredients, bring to boil, stir, cook on full for 5 mins stirring now and then (typ~3 times just tilting the splash guard to get the spoon in). i've used my 3kw gas hob. turn heat off 15 secs before end of timer to allow dish to settle for pouring.
i made my top 4 off dishes for the family to get a rating on how close "fake" is. my lad knew i'd been messing about on the HC front but did not realise this was what they were. he did point out what my wife and myself were thinking - they are v.good but well below the BIR par we aim for.
for me they serve as a way above par weekday meal that is far healthier than most offerings . they are not for weekends though.
1200ml 4 portion of base
dish cooking
clockwise from top left 976bar kashmiri, bitchinsahsa butter chicken, my sylheti, Dipuraja's Balti (all are microwave reheated when needed and fresh tikka added on serving. all served with several batches of Dipuraja's Biryani rice)
Topic: Healthy Curry (Read 24274 times)
