we know you get lots of take overs in the takeaway food area. is there a good way to keep a good grasp on current menus/quality?

OK so years of curry have taken their toll. In an effort to not put on weight I have resorted to eating my curry on top of a bed of shredded lettuce rather than rice. and usually with a little sliced onion and tomato too, and once you get used to it it is perfectly bearable if not quite as enjoyable as with basmati rice. My question though is does any one have a recipe for good quality (skinny) curry that is lower in calories? and can we start a section for them if there are a few?

OK - I wanted to develop a base that had a bit of a 'ZING' to it rather than the traditional base that tends to be pretty tasteless (on its own). I know the purists will be recoiling in horror but this is what experimentation is all about. I should say that the main base that I normally use is the one from Cory Ander's 100% clone of my local BIR https://curry-recipes.co.uk/curry/index.php?topic=674.0 which is excellent, and this one is based very loosly on it. Like Cory Ander's I also wanted a base that was fairly quick and easy to make.

Ingredients :

700ml Vegetable oil
1 bulb of Garlic
2" Ginger
3 tbs Madras curry powder
3 tbs Turmeric
1 tbs Extra Hot Chili Powder
1 tbs Salt
2 dsp Garam Masala
2 Kg brown Onions
1/2 Cabbage
750g Carrots
1 Red Green and Yellow Pepper (3 total)
1 full Celery plant (approx 12 sticks)
25g coriander stalks
1kg Pasata
3 liters water

Method:

Put oil in large pan or stock pot (with lid), bigger than a pressure cooker
separate the individual cloves of garlic and crush each one 'Jamie Oliver' style - add to pan with skins still ondont do this -peel them
slice the ginger into 1mm slices with skin still on, add to pandont do this peel and grate it
get your spices ready on a saucer
Peel the onions and chop into quarters
heat the oil on a fairly high heat to brown the ginger and garlic. when it starts to turn golden brown, add the spices and stir.
after about 30 seconds slowly start to add 500ml water. Stir well initially as it starts to boil and spit but once the most of the water is in it will calm down.
add the salt
add the onions
chop each carrot into 1" chunks and add to the pot
chop the cabbage into 1" squares and ad to the pot
chop the celery into 2" lengths and add to the pot
add the coriander stalks
de-seed the peppers and rip into chunks, add to the pot
add the pasata and 1.5L water
Stir
Bring to the boil and then simmer for 1 hour with the lid on.
liquidize all ingredients using a hand blender - stir well to check the veg has all been pulped
add 1L Water and cook again for 30 mins with the lid on.
Allow to cool overnight
Strain half through a sieve (no need to do this now) into a smaller pot using a desert spoon to press through then pour into 300ml containers or food bags
do the same with the other half
freeze - each 300ml of the ZingFast base added to a recipe using approx 300g of meat will make two portions of curry.
This makes 17 300ml portions and has the consistency of thick tomato soup

Hi

Has anyone ever tried adding some serious heat to a Korma?  I made one last night https://curry-recipes.co.uk/curry/index.php?topic=312.0 thanks to George and using Dartphal's base thanks again ant it was a 100% copy IMHO of a good Korma from a TA. But....both my son and myself started takling about whether a Korma would be better with some serious heat added? Im going to give it a go next time but I'm interested whether anyone has tried this before and if there is a good recipe already out there?

 

We are blessed in this little town half way between Edinburgh and Glasgow as we have two fantastic curry shops.

For Takeaways we have the house of spice which is as good if not better than any of the Glasgow houses.  The guys have been making curry here for years and a better takeaway I have not tasted. My personal favourite is a tandoori mixed grill with madras sauce. There is a full chicken breast on the bone, plus about another breast and a half of chicken tika, the same amount of lamb tika and a shish kebab with rice salad and a nan, all for about ?12.

The other place is a restaurant 'The Karma' (also does takeaway) and this is the closest I've ever had in an Indian to silver service. Its up market in style and in taste. The food is amazing. I tend to go for the south Indian garlic chili, but it is more famous for its Ruby beef fillet steak (award winning). http://www.karmawhitburn.co.uk/


If ever your passing through you could do a lot worse!.

Went a couple of weeks ago, ordered a madras and a jalfrezi. They both tasted the same but looked quite different. Very bland, almost powdery texture. the waitress who took my order thought was stunning! might go back just for that. 2 out of 10

OK - here goes my first post and controversial it may be but here in central Scotland Chasni is on the menu at every BIR restaurant and takeaway so I think it should be on the list!

My mums been asking me to try to make it for months so I thought I give it a go.

Beware though, this is BIR curry, but not as most of you will know it!

Recipe - chicken version.

Vegetable oil to 3/4 cover the bottom of the pan.
three medium onions finely chopped
four cloves Garlic minced
2.5cm cube of ginger grated.
1 tsp ground coriander
1 tsp turmeric
1 tsp extra hot chili powder
100g Heinz tomato ketchup
75g mango chutney
200ml Heinz tomato soup
284ml double cream (try single cream instead)
2 tbs Lemon juice
1 tbs vinegar (I used white wine vinegar)
1/2 tsp mint sauce
4 large Chicken breasts chopped into bite sized cubes.

Method

Fry the onion garlic and ginger in the oil until the onions start to brown (10Min's)
Add the spices tomato ketchup and mango chutney.
stir well and add the tomato soup.
gradually add the cream stirring continuously at first.
add the lemon juice, vinegar and mint sauce.
Then add the chicken, bring to the boil then simmer for 30 minutes.

Lovely, if I say so myself but please try it and if you make any improvements let me know.

What a great site this is!