Im looking for a home made curry recipe. So if anyone has one they prepare and cook themsleves, id be grateful for a run down of your ingredients.

What I do is:

Diced Chicken (about a chicken breast or so each I reckon)
Mild Curry powder,
Tikka Powder (or other curry powder you might fancy - just use what we have in the cupboard),
Tub of low fat cream,
Tin of chopped tomatoes,
Grated coconut.

So easy I can cook it myself!! And I LOVE it.

Which type of curry? The main thing is to have the five main ingredients about. Ground coriander, ground cumin, garlic, turmeric, and chilli.

Garam Masala helps, but is only a mixture of spices.

After that it's all about what you want in your curry.

Which type of curry? The main thing is to have the five main ingredients about. Ground coriander, ground cumin, garlic, turmeric, and chilli.

Garam Masala helps, but is only a mixture of spices.

After that it's all about what you want in your curry.

Tin of beans add curry powder stir well and serve with toast.:hihi:

http://www.route79.com/food/rogan-josh.htm i made this it was the best i have had, but house stunk for a few days:hihi:

This is my basic curry recipe

Gently dry roast some whole cumin seeds, coriander seeds, cardamom pods and cloves.

When they start giving off their aromas crush in a pestle and mortar then put aside.

Finely chop some fresh ginger, garlic and chillies.

Heat some oil or ghee in a pan. Fry some onion. Add your spice mix and fry. Add your meat (I usually use chicken) Fry meat until browned all over and covered in spice mixture. Add the ginger / chilli / garlic mix.

Add a chopped red pepper.

If you want thick sauce with the curry add some tinned tomatoes, if you'd prefer a dry curry then don't. Leave to gently cook.

Depending on my mood I may add a banana to sweeten it, or some spinach.

Towards the end of the cooking I'll usually stir in some natural yogurt.

I loosely follow the method in the book:
The Curry Secret, Kris Dhillon ISBN 0-7160-0850-5


Making a Restaurant style Curry.

This is the most closely guarded of all the secrets of Restaurant cooking. Once prepared, it has a golden colour. Every good restaurant has a large pan of this sauce always at hand, with the recipe varying only slightly from Chef to Chef. It forms the base of all Restaurant curries from the very mild to the very hot and spicy. You will see that the making of the curry sauce is in fact simple, with no special equipment required other than a blender. It is essential though, that you follow strictly the instructions for blending and skimming as these are the two procedures that can make the difference between a good curry sauce and a poor one.

HOW TO MAKE THE CURRY SAUCE
For approximately 8 main course dishes.

Ingredients
2 lb (900g) chopped onions (buying frozen saves time)
2 oz (50g) ginger
2 oz (50g) garlic
2 3/4 pint (1 litre 570ml) water
1 teaspoon salt
1 225g tin tomatoes
8 tablespoons vegetable oil
1 teaspoon tomato puree
1 teaspoon turmeric
1 teaspoon paprika

STAGE 1.
Peel and rinse the onions, ginger and garlic. Slice the onions and roughly chop the ginger and garlic.
Put the chopped ginger and garlic into a blender with about 1/2 a pint (275mI) of the water and blend until smooth.
Take a large saucepan and put into it the onions, the blended garlic and ginger, and the remainder of the water.
Add the salt and bring to the boil. Turn down the heat to very low and simmer with the lid on for 40-45 minutes. Leave to cool, and then blend until perfectly smooth.

STAGE 2.
Blend a tin of plum tomatoes. Again it is important that they are perfectly smooth so blend for about 2 minutes.
Into a clean saucepan, put the oil, tomato puree turmeric and paprika. Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for 10 minutes.
Now add the onion mixture to the saucepan and bring to the boil again. Turn down the heat enough to keep the sauce at a simmer.
You will notice at this stage that froth rises to the surface. This needs to be skimmed off.
Keep simmering and skimming for 20-25 minutes, stirring now and again to prevent the sauce sticking to the bottom of the saucepan.
Use immediately or cool and refrigerate for up to 4 days. Or freeze in various portion sizes.


Using the curry sauce: Example - Mixed Vegetable Curry

Use any combination of carrots, peas, potatoes, cauliflower, sweet potato, okra, and green beans etc.
Add cooked tinned chickpeas (if used) for the last five minutes.
Left over cooked vegetables are suitable for this dish too.

Serves 4-6

Preparation and cooking time: 25-30 minutes

1 lb (450g) diced vegetables
3 tablespoons vegetable oil
1 1/2 cups curry sauce
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon chilli powder
2 teaspoons finely chopped green coriander

Cook the vegetables in boiling salted water for 10-15 minutes until just tender. Drain.
Heat the oil in a large frying pan, pour in the curry sauce and bring it to the boil.
Cook for about 5 minutes until the sauce thickens, and turn down the heat.
Stir in the salt and all the spices and add the cooked Vegetables. Stir well and cook for 5 minutes.
Sprinkle with the green coriander just before serving.


Accompaniments

When making the curry from the Curry Secret book I tend to go the extra mile and make one of these too, note the use of everyday mint sauce from a jar!

YOGHURT MINT SAUCE
Served with popadoms, bargis, smosas etc.
Preparation time: 5 minutes
1 cup plain yoghurt
2 teaspoons mint sauce
l/2 level teaspoon salt
1/4 teaspoon chilli powder
1/4 teaspoon garam masala
1 teaspoon lemon juice
½ teaspoon sugar

Put all ingredients in a bowl and mix.


ONION SALAD
Served with popadoms together with the yoghurt mint sauce.
Preparation time: 5 minutes
2 cooking onions
1 tomato
1/2 inch (1cm) piece cucumber
Generous pinch salt
Pinch red chilli powder
1 teaspoon lemon juice
2 teaspoons mint sauce (the sort served with roast lamb)

Finely chop onions, tomato and cucumber to produce thin strips. Place in a bowl and add remaining ingredients. Mix thoroughly.


Different styles of Curry.

If the spices in the basic (mild) curry are:
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon chilli powder

Then I recon change it to:

Madras
1 tablespoon curry powder
1 teaspoon chilli powder
½ teaspoon cumin
1 teaspoon garam massalla
1 clove garlic, crushed
2 tablespoons tomato puree

Vindaloo
1 tablespoon curry powder
2 teaspoons chilli powder
½ teaspoon cumin
1 teaspoon garam massalla
1 clove garlic, crushed
Juice of a lemon

Bhuna½ fried onion
1 tablespoon curry powder
1 teaspoon chilli powder
½ teaspoon fenugreek powder
½ teaspoon cumin
¼ teaspoon coriander
1 teaspoon garam massalla
4 cloves garlic, cut into thick slices

Dupiaza
3 fried onions
1 tablespoon curry powder
½ teaspoon chilli powder
½ teaspoon fenugreek powder
½ teaspoon cumin
1 teaspoon garam massalla
1 teaspoon onion salt
8 cloves garlic, cut into thick slices

Korma
½ pint single cream
1 teaspoon curry powder
1 tablespoon finely ground almonds
1 tablespoon sliced almonds
1 teaspoon Demerara sugar
½ teaspoon turmeric
1 teaspoon cumin
1 teaspoon garam massalla
1 clove garlic, crushed

Passanda
1 glass red wine
½ pint soured cream
1 teaspoon curry powder
½ teaspoon chilli powder
½ teaspoon turmeric
1 teaspoon cumin
1 teaspoon garam massalla
2 clove garlic, crushed

Tikka Massalla
½ pint double cream
½ pint tandoori marinade
½ teaspoon chilli powder
½ teaspoon cumin
1 teaspoon garam massalla
2 cloves garlic, crushed
5 tablespoons desiccated coconut (optional)

Dhansak
1 tablespoon curry powder
1½ teaspoon chilli powder
½ teaspoon cumin
1 teaspoon garam massalla
1 tablespoon brown sugar or Mango Chutney
5 cloves garlic, crushed
2 cups red cooked lentils
2 tablespoons roughly broken coriander leaves

Rogan Josh
½ fried onion
½ tablespoon curry powder
1 teaspoon chilli powder
3 teaspoon paprika
1 teaspoon cumin
1 teaspoon garam massalla
4 tablespoons natural yoghurt
4 tomatoes chopped in quarters
1 tablespoons tomato puree
4 cloves garlic, cut into thick slices


Cheers all!

All that effort when a jar of pataks tikka masala sauce costs 59p in Home Bargains?:loopy: Life's too short......

Here's my home made lentil curry:

Ingredients
Sunflower oil
1 Onion,
1 large cube ginger
2 cloves garlic
1desertspoon madras curry paste
1 bowl red lentils
1 tin tomatoes
1pint of chicken or veg stock.


Method
1. Put oil in large pan to heat up.
2. Chop onion and fry on fairly high heat, stir occasionally
3. Chop ginger and garlic.
4. Add curry paste to onions, keep stirring so doesn’t stick on bottom.
5. Stir in ginger and garlic, fry for a while, don’t allow to stick.
6. Rinse lentils in a sieve under cold water tap.
7. Add lentils, and fry for a while, keep stirring till quite dry.
8. Add tin tomatoes, and cook till dried down.
9. Boil kettle and make 1 pint stock (chicken or veg).
10. When mixture is dried down, mix in stock.
11. Keep on medium heat and stir occasionally. Don’t put lid on, let it reduce and thicken (approx 30mins).

All that effort when a jar of pataks tikka masala sauce costs 59p in Home Bargains?:loopy: Life's too short......

Tastes horrible though!!

Try a few of these............
http://desicookbook.com/
Yummy

What do think the best meat is for a good curry?

Lamb without doubt, flavourfull enough to take what you can throw at it. sweet enough to add to the flavour and it can take a long cooking time without disintegrating

Funnily enough I've got a lamb and spinach curry bubbling away on the hob as I type :)

Lamb or chicken are my favourite curry meats.

We have lamb keema on the go at the moment

It's Lamb for me! Tend to cook chicken if I'm making one at home though. Well, veggie curries lately as the OH is a veggie!

Sorry to spoil it, I prefer mushroom or lentil curry. I'm not vegetarian though.

chicken for me, chicken jalfrezi is out of this world.... :love:

I tend to cook chicken curry when I'm at home and eat lamb when I'm out. I have made keema before with minced lamb and have also used cheap cuts of beef and meatballs.

The two nicest curries I've had over this weekend have both been veggie. An aubergine dish and an okra dish, both from the Mangla on Friday

Chicken breast:love: a nice jalfrezi with tons of onions
Then lamb as 2nd best

Has to veggie curries for me - as a veggie. Yes, the aubergine & the okra were good on Friday, but the portions were really small. They were at the Zeenat on Saturday as well. I remember when you used to order a curry & you had so much you couldn't finish it! Were we unlucky this weekend, or have curry portions shrunk everywhere?

Chicken breast:love:
Then lamb as 2nd best

Ditto...:D

I tend to go for chicken

Chicken here too

Funnily enough I've got a lamb and spinach curry bubbling away on the hob as I type :)

Lamb or chicken are my favourite curry meats.Lamb and spinach is a great combination

I'm surprised at how popular lamb is, I thought chicken would would walk it

tbh I've never actually thought of using anything else other than chicken or turkey in curries, mainly cos I have a sensitive stomach and only use korma

Lamb and spinach is a great combination

I'm surprised at how popular lamb is, I thought chicken would would walk it

In India I had liver and spinach curry....it was nice but I'm not sure how it would catch on over here :)

Why so few pork or beef curries?

Why so few pork or beef curries?

There's something "wrong" about pork or beef in curries, to my mind. I've never seen either on the menu in an Indian restaurant.

There's something "wrong" about pork or beef in curries, to my mind. I've never seen either on the menu in an Indian restaurant.I have. I don't mind pork curry at all but I agree its not as good as the others

I too say lamb if it comes to meat in curries but i also prefer Veggie curries. i think potatoes and mushrooms in curries are fab, take on so much of the flavours and they are much cheaper and quicker to cook.

I fancy a king prawn, mushroom and onion curry but I have always used a jar of curry sauce and fancy making my own. Anyone know how to make one?

Indian or Chinese style?

Both then I have a choice!

It is quite expensive to buy all the ingredients if it's not a regular thing, as the spices start losing their flavour after about 6 months. If you can get a good quality curry powder and some garam masala, you can make a decent indian curry really easily. This is the simplest, basic recipe for indian curry.

Fry some onions garlic and ginger in ghee or oil, add curry powder to taste, fry out, add meat, fish, veg, whatever and brown, add a tin of tomatoes and simmer till meat/fish/veg cooked, (20 mins) add pot of natural yoghurt, garam masala and cook for about 3 mins, add chopped coriander. Serve.

Forgot about chinese, this again is the easiest basic recipe.

Fry an onion, set aside, Heat about 1 1/2 tbsp oil in pan, add 1tbsp flour and 1/2 tbsp curry powder/paste, fry out add chicken stock a little at a time over the heat (total about 1 pint) till it gets to right consistency and bring to boil, add fried onion, frozen peas and cooked prawns simmer for a few minutes till peas and prawns cooked and serve.

I would recomend using a curry paste Pataks is widely available and i have never had a failure with it,go to an asian shop there are loads about and while you're there have a good look around,for your prawn and mushy curry i would advise getting a block of creamed coconut about 50p from the asian store it goes very well with prawns and mush and gives your curry a lovely creamy texture.

Covered here:
http://www.sheffieldforum.co.uk/showthread.php?t=349397

Why so few pork or beef curries?

It's a religion thing. Hindus won't eat beef and muslims won't eat pork.

When I went to a burger place in Delhi they only had lamb burgers. Acceptable to both religions.

Unless you're a strict Hindu and won't eat any meat.

There's something "wrong" about pork or beef in curries, to my mind. I've never seen either on the menu in an Indian restaurant.

I agree that they are not right in Indian type curries - but it's worth investigating Japenese curries. They use both Beef and Pork quite a bit and they can be delicious!

i find beef over powers the curry but pork is a good all rounder. but for some reason our girt uses more chicken breast although, i prefer the legs for curry more flavour and cheaper
turkeys good we don't use beef mince no more we replaced it with turkey and pork more often the turkey

Surley we can enjoy the food without having to buy into their religion as well

Surley we can enjoy the food without having to buy into their religion as well

I think you've missed the point :rolleyes:

All curry recipes etc in here please

I think you've missed the point :rolleyes:


What is that?

I really like vege curries and once you've got the spices stocked, they're really easy to make.
Just add veggies you like but I've used potato, green beans and pepper for an example.

Ingredients
Vegetables you want chopped up into smallish chunks

sunflower oil
cumin seeds
punchpooram (5 seed mix)
dried birds eye chillis
tomatoes- half a tin, or some passata, or fresh tomatoes chopped, or paste
salt 1/2 tsp
tumeric 1/4/ tsp
ground coriander
garam masala
lemon
(fresh coriander)

heat oil gently and coat the pan.
Put in 1/2 to 1 tsp coriander seeds and heat without allowing to burn
Add a few ppinches of panchpooram, the black seeds are good. Again don't allow to burn
Add chopped peppers
Add about 6 dried chillis or to taste, keep stirring all the time
Cook for a bit,
Add other veges and cook for a couple of minutes til well coated with seeds
Stir in tomatoes
Add salt
Add 1/4 tsp tumeric and stir well
Add coriander powder- 1-1/2 tsp (Optional) and stir
Cover veg with cold water put in more if you like it runny, less if thicker
Cover and turn to med/low , bubbling a little
Test tenderness of veg after about 10 mins. Should be very tender before it's ready.
Turn up the heat with lid off to get rid of any unwanted liquid at end
Toawrds the end add 1/2 tsp garam masala and lemon juice and add fresh coriander if you like it.

Really nice with warmed pitta and yoghurt

It's a religion thing. Hindus won't eat beef and muslims won't eat pork.

When I went to a burger place in Delhi they only had lamb burgers. Acceptable to both religions.

Unless you're a strict Hindu and won't eat any meat.

Goat is acceptable(some hindu).My favourite curry is halal lamb,chicken,prawn then veggie.
Fish head curry is Malaysia's top seller and delicious it is too.

as a exchef of over 16years id have to say the best meat to use would be mutton as its more mature and also leave it on bone to get best flavors.

id also say goat meat is one my fravriote

good to see these food forum going ok

Tonight I'm going to attempt to make my first proper curry - hopefully like the ones you get in restaurants with that nice thick sauce... I'll probably need more than one attempt until I get it somewhere near - what's the best sauce base recipe for me to use?

For me this never fails,finely chop an onion saute in butter and oil for about 15 mins on medium heat then add a couple of chopped cloves of garlic,saute for a further 2 mins then reduce heat to low,add your spices or paste and tomato puree stir very well over the low heat for few mins,add chopped tomato's and turn heat up to simmer.Stir occasionaly until sauce is thickened,about 45 mins add natural yoghurt if using.

basic curry: Heat a pan with a little oil, add fresh chopped chilli`s(about 4)cumin(tblsp)garlic(lots of)stir add tomatoes turmeric and meat (which has been tossed in garam massala, stir for about 5 mins, spoon full of yoghurt, add some water then leave on a low heat for about 20 mins.
To make into a jalfrezi(one of my faves)
In a pan oil, onions, peppers, cumin, fresh tomatoe, chillis, garam massala, stir together for a few minutes then add to the basic sauce:love:

[QUOTE=Norbert;3557090]I loosely follow the method in the book:
The Curry Secret, Kris Dhillon ISBN 0-7160-0850-5


Making a Restaurant style Curry.

This is the most closely guarded of all the secrets of Restaurant cooking. Once prepared, it has a golden colour. Every good restaurant has a large pan of this sauce always at hand, with the recipe varying only slightly from Chef to Chef. QUOTE]

We made this last night andit was an excellent recipe. I was surprised how authentic was really, I never thought that I'd achieve that restaurant/takeaway consistency but this was great. We made the madras, but next time we're going to do bhuna or dupiaza and a saag.

The recipe was very easy to follow, easy to make and now we've got the base ready and in the freezer for the next six curries!

Thanks:thumbsup:

I'd just like to second the post above!

Made the basic sauce from the recipe last night (don't get put off if it seems a bit thin) and then made a madras! Was the best curry I have ever made! :-)

Took a while to get the sauce done what with the simmering and skimming but now I have enough left for 3 more curries!

Thank you!!!!!

Goat is acceptable(some hindu).My favourite curry is halal lamb,chicken,prawn then veggie.
Fish head curry is Malaysia's top seller and delicious it is too.

I really would like to try the fish head curries that my uni friends used to rave about. Do you have a recipe for this? Do you use salted fish heads, or fresh ones??

My favourite is this curry powder. It is a lot milder than some Indian curry powders.
http://importfood.com/media/rtye1701.jpg

I normally also do the followings:
- fry onions with curry powder.
- then throw in the meat (i prefer chicken, but lamb can be great for some indian curries too) , until you BROWN them (to me, this is important, cos the smokey flavour gets into the curry eventually)
- when the meat is half cooked, then add the liquid, (it could be, coconut milk, or yoghurt, or just milk, or coconut cream) and the extra vegetables
(i like, some hardy root veg, like carrots - very good for the sweetness taste - or potatoes )
- simmer until it thickens, for about 30-40 minutes on medium heat? (Make sure they don't burn, but the veg also take time to break down, as it adds to the taste.)
- If you want it to be hotter, then add more chilli powder in it.

Then serve with rice, or chips. Or naan.

Been needing some guidance on making a good curry so thanks for your posts :)