Curry recipes

[Brianpilman]

Now I think we all like a good curry so what is everyone's favourite homemade recipe.

We just made this one and by the love of life it's bloody spicy

http://allrecipes.co.uk/recipe/9535/indian-chicken-curry-with-tomatoes-and-yoghurt---murgh-kari.aspx

 

[tonyspurs]

My favourite is from Madhur Jaffery's ultimate curry bible
Duck Vindaloo it's a bit of prepping and cooking but well worth it as it's delicious!
http://www.theguardian.com/lifeandstyle/2003/sep/21/foodanddrink.shopping

 

[Pig Cat]

This Delia curry is rather special, but be careful with the chillies, it can get very hot:

http://www.deliaonline.com/recipes/main-ingredient/poultry-and-game/chicken/thai-green-curry-with-chicken.html

 

[Titch]

http://www.curry-recipes.co.uk/curry/index.php

 

[GorbalsRazor]

A recipe is cheating, let the spirits of gastronomy guide your hands.

The adasha method is tried and tested. A dash a' this, a dash a' that.

 

[justcallmegreg]

Now I think we all like a good curry so what is everyone's favourite homemade recipe.

We just made this one and by the love of life it's bloody spicy

http://allrecipes.co.uk/recipe/9535/indian-chicken-curry-with-tomatoes-and-yoghurt---murgh-kari.aspx

That recipe sounds and looks amazing - may give it a bash at the weekend [SMILING FACE WITH OPEN MOUTH AND SMILING EYES]

 

[Al H]

Pataks curry paste (or make your own)
Fry in some onions
Add meat
Add some water, turmeric and cumin
Add a tin of chopped tomatos

Boil then simmer for 15 minutes
Can add chunks of potato and peppers

DONE

 

[UKRob]

No specific recipe but if you want authentic and a place to get really good pre-prepared sauces, try the Curry Club publications.

 

[Brianpilman]

Cheers guys you've given me a few more places to look

 

[justcallmegreg]

Now I think we all like a good curry so what is everyone's favourite homemade recipe.

We just made this one and by the love of life it's bloody spicy

http://allrecipes.co.uk/recipe/9535/indian-chicken-curry-with-tomatoes-and-yoghurt---murgh-kari.aspx

Made this one tonight - my first ever home made curry (normally jars) and it was bloody lovely

Thanks for the tip

 

[Brianpilman]

Glad you liked it Greg going to try it again later in the month but maybe with some duck just for variety

 

[fozz77]

For the curry heads/holics there is a forum called British Indian Restaurant Curries & it has some nice recipes on it, not to mention a host of other info.

 

[Boab]

I have the British Indian Restaurant book, it is good but most dishes rely on you making a large batch of the base sauce which can take a while. The Rick Stein India book has some great stuff in it. I also just picked up the Hairy Bikers Asia which I am looking forward to trying.

 

[Nishy]

I've been making curries for ages taught by my mum, dad and grandfather. To me the trick is timing of ingredients, from the massala to the herbs finish. It's the base that determines the colour and flavour intensity, longer cooking and its traditional Indian. Easy to create indo - Italian dishes this way too (lighter massala less cooking time as a base).

I use cardamon pods, cinnamon, coriander, clove, garlic, black pepper, onions, green chillies, turmeric, mustard seeds, tomatoes and ginger. All in a specific order (some used more than once) and depending on meat type.

With lamb I like to soak it in milk to soften the meat and then marinade in yoghurt plus spice before adding it to a curry, nothing worse than tough lamb in a succulent curry!

 

[Okeydokey]

I love regional cooking North Indian curries being a favourite, now and then I like a ready meal Tesco's finest are IMHO not that bad. But when in a 'hurry for a curry' I would suggest avoiding the Sharwoods brand, I had the worst ever Tikka about two weeks ago, no flavour but loads of paste texture, wall paper paste that is!

Like the sound of that Nishy, thanks for sharing

 

[Tall_Paul]

I've been making curries for ages taught by my mum, dad and grandfather. To me the trick is timing of ingredients, from the massala to the herbs finish. It's the base that determines the colour and flavour intensity, longer cooking and its traditional Indian. Easy to create indo - Italian dishes this way too (lighter massala less cooking time as a base).

I use cardamon pods, cinnamon, coriander, clove, garlic, black pepper, onions, green chillies, turmeric, mustard seeds, tomatoes and ginger. All in a specific order (some used more than once) and depending on meat type.

With lamb I like to soak it in milk to soften the meat and then marinade in yoghurt plus spice before adding it to a curry, nothing worse than tough lamb in a succulent curry!

Reading this has made my mouth water!