Any1 good curry recipes?

[czechroman]

Ive got 1 excellent curry off a guy from on here a bit ago. Now i wondered if there was any other good uns, also can you use ginger powder insstead of ginger?, as in marks and spencers book it said it, cheers:)

[neeeeeeeeeek]

You can but why bother when you can buy ginger everywhere?

[czechroman]

You can but why bother when you can buy ginger everywhere?

 

because its easier:hihi: , lazy bugger:P

[neeeeeeeeeek]

If your that bloody lazy then just buy takeaways.

[czechroman]

If your that bloody lazy then just buy takeaways.

 

Hey ive done some good uns;) , just wondered to save time:hihi:

[neeeeeeeeeek]

Don't do it, dried ginger is minging, just get a curry pot noodle.

[SupraSteve]

Get some of the "Very Lazy" ginger (also garlic and chilli) - chopped up fresh stuff preserved by nothing more than oil and it comes in a small, square glass jar.

[SupraSteve]

Do-Piaza

 

Ingredients (serves 4)

 

3lb chicken cut into pieces or 1.5lb lean meat cut into cubes

1lb onions chopped finely

4 cloves garlic, chopped finely

½ Cup ghee or oil

5 fl. oz. yoghurt

1lb onions thinly sliced (or sliced into “squares”)

4 fresh tomatoes, halved

1 tbs chopped fresh coriander

salt

 

Spices

 

6 cloves

1 brown cardamom

2 inch cinnamon

½ tsp ground ginger

1 tsp turmeric

1 tsp chilli powder (or to taste)

1 tsp garam masala

 

Method

 

1. Remove the skin from the chicken pieces / cut any fat off the meat.

2. Fry the finely chopped onion (or onion puree) until golden in the ghee or oil.

3. Stir in the spices and stir fry for about 5 minutes (don’t allow the spices to burn)

4. Add the meat or poultry and the yoghurt and place in a casserole in a preheated oven at Gas 4 (180°C / 425°F) and cook for 20 minutes.

5. Add the second quantity of onion, tomatoes and chopped fresh coriander. Salt to taste. Raise heat to Gas 7 and cook for a further 40 minutes or so.

[SupraSteve]

Madras

 

Ingredients

 

1 ½ lbs meat or poultry, skinned and fat removed.

4 tbs oil

1 large onion, sliced long and thin

14oz tin tomatoes (chopped)

2 tbs tomato puree

2tbs fresh lemon or (better) lime juice

Salt

Knob of ghee / butter

 

Spices 1

 

4 dry red chillies (or more!)

½ tsp ground black pepper (or more!)

½ tsp chilli powder (yep…)

1 tsp white cumin seeds

1 tsp fenugreek seeds

1 tsp turmeric

1 white or green cardamom

 

Spices 2

 

1 dessertspoon garam masala

1 dessertspoon dry fenugreek leaves

 

Method

 

1. Cut meat into 1” cubes. Fry in the oil to seal them remove with a slotted spoon and set aside.

2. Fry the onion in the same oil until golden, the add spices 1, cooking for 5 minutes. Add the tinned toms and puree and mix well. Cook for 10 minutes or so.

3. Put in a casserole in a preheated oven at Gas 6 (200°C) and cook for 45-60 minutes, stirring half way through.

4. Add the lemon / lime juice and spices 2 and simmer for 10 minutes. Add a little water if it’s too dry. Salt to taste then add a knob of butter or ghee just before serving.

[SupraSteve]

Korma

(Serves 3~4 with rice)

 

Ingredients:

NB: Use ‘heaped’ measures for all powders

 

Spices:

2 teaspoons ground coriander

2 teaspoons garam masala

½ teaspoon ground cumin

½ teaspoon tumeric

½ teasoon chilli powder

 

Ingredients 1:

3 tablespoons vegetable oil

1-3 cloves garlic

200g onion

150ml single cream

1/3 block creamed coconut

~675g skinless chicken breasts

 

Ingredients 2:

1 tablespoon fresh coriander leaves

2 teaspoons ground almonds

2-3 teaspoons garam masala

1 teaspoon sugar

Aromatic salt to taste (Aromatic salt: mix 3 parts salt to 1 part ground cinnamon)

 

Method:

1.

a. Cut the chicken breasts into 1” pieces (strips/cubes/whatever)

b. Peel and finely chop garlic

c. Peel and finely cop onion

d. Chop coriander leaves

2. Mix the spices in a cup with enough water to form a pour-able paste

3. Heat the oil in a karahi or saucepan (that has a lid for later), add the garlic and stir-fry for 20-30 seconds.

4. Add the spice paste and keep stirring for 1 minute

5. Add the onion, reduce the heat (to very low) and cook with the lid on, stirring frequently, until the mixture has thoroughly softened and caramelised.

6. Remove from the heat and puree the mixture using a hand-held blender or a food processor.

7. Return to the (low) heat, add the cream and the creamed coconut, and stir until melted.

8. When melted, add the chicken and simmer for at least 10-12 minutes (with the lid on), stirring occasionally and adding just enough water to maintain a thickish texture. (If you can bring to a simmer then cook for ~20+ minutes on a very low heat the chicken will be more tender)

9. Add ingredients 2 and continue cooking and stirring for 5 minutes, until chicken is thoroughly cooked.