Topic: Tasty Curry from Scratch

[Graeme]

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

[Jeera]

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
    cook for another 30min (hob) or 1 hr (oven)
   9) remove whole  spices if you can find them and garnish with corriander leaf

   

[emin-j]

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 .

[Peripatetic Phil]

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.

[emin-j]

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.

[Peripatetic Phil]

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)

** Phil.

[emin-j]

Excellent Video Phil 

[guitarmanguitar]

Gonna give this recipe a go tomorrow ej.

Carl...

[emin-j]

Gonna give this recipe a go tomorrow ej.

Carl...

Enjoy !

[guitarmanguitar]

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..