The homemade curry thread

[CharlesdeGaulle]

21TonyK said:

Sometimes I even inspire myself

Looks good, but carrots... WTF?

[craigjm]

CharlesdeGaulle said:

21TonyK said:

Sometimes I even inspire myself

Looks good, but carrots... WTF?

Whats wrong with carrots in a vegetable fried rice? helps you identify what you are throwing up after a big night on the beer

[dapprman]

wombleh said:

I was reading one article saying the need for soaking depend on the type of rice, that the rice we get here doesn't need much. I also need to up my rice game however as tend to just boil up some white rice and the pics above look great.

I'm not sure it's possible to get the rice that 'needs' to be soaked in the UK as the main reason is to pull dangerous chemicals/elements out of it that are present in the water/ground where the rice was grown.

[21TonyK]

CharlesdeGaulle said:

21TonyK said:

Sometimes I even inspire myself

Looks good, but carrots... WTF?

Onions, mushrooms, potatoes, carrots and peas

[CharlesdeGaulle]

21TonyK said:

CharlesdeGaulle said:

21TonyK said:

Sometimes I even inspire myself

Looks good, but carrots... WTF?

Onions, mushrooms, potatoes, carrots and peas

Yes, no, yes, no, yes!

[Tickle]

On topic tonight, vindaloo

Loving cooking in cast and carbon steel at the moment too

[nebpor]

That looks absolutely sensational!

[craigjm]

Looks great Tickle, vindaloo looks quite dark though, whats the recipe?

[Tickle]

Cheers!

I used a curry guy tikka paste for the chicken, and a modified version of the below*

I wanted to cook the chicken separate to the sauce, hence the mod. I drained some of the cooking juices from the sizzler pan into the sauce, resulting in the darker colour caused by red food colouring.

Recipe:

• https://www.chilipeppermadness.com/chili-pepper-recipes/chicken/chicken-vindaloo/

Ingredients
2 pounds chicken thighs chopped
2 tablespoons olive oil
1 yellow onion chopped
2 serrano peppers chopped (or use Indian peppers if you can obtain them)
1 tablespoon tomato paste
Salt and pepper to taste
FOR THE MARINADE
½ cup white vinegar
6 cloves garlic minced
2 tablespoon spicy red chili flakes I used ghost pepper flakes for an EXTRA kick
1 teaspoon paprika
1 teaspoon ginger
1 teaspoon coriander
1 teaspoon turmeric
1 teaspoon mustard powder
½ teaspoon cumin
½ teaspoon cinnamon

Cauliflower was baked in butter (lots), fenugreek leaves and mustard seeds.

Edited by Tickle on Monday 12th July 14:03

[deadslow]

that guy's website/recipies look well worth a try!

[giblet]

When trying to get more depth in the sauce is the general consensus that the onions need to be browned off for longer?

[craigjm]

Tickle said:

Cheers!

Vindaloo recipe <snip>

Traditional vinadaloo has red wine vinegar, palm sugar, lime juice and tamarind in it. Try the recipe I posted on page 1.

Im gonna have a go with the cauliflower. How long did you cook that for and what temp?

[CharlesdeGaulle]

craigjm said:

Im gonna have a go with the cauliflower. How long did you cook that for and what temp?

I'm interested too. The cauliflower looks brill.

[nebpor]

giblet said:

When trying to get more depth in the sauce is the general consensus that the onions need to be browned off for longer?

I was just re-watching Rick Stein's India last night and the Indian consensus was the longer the better on the onions, for depth of flavour

[illmonkey]

dapprman said:

ben5575 said:

My go to curry book:



https://www.amazon.co.uk/Curry-Guy-Recreate-Britis...

Chicken Pathia tonight now

Thread refresh as this is presently reduced to £7.32 for prime members as part of prime day - it's on a lightning deal but with plenty left - need to check if I have it already.

Just got this for £2, rude not to! Planning on a skewer party (is that weird?) this weekend with mates.

ETA: Perfect rice, for me is; rice in cold water for 15+ mins, drain, boil 1.5x water of the rices weight. Add rice, leave on low for 10 mins without touching, fluff, rest for 5.

Edited by illmonkey on Monday 12th July 17:59

Edited by illmonkey on Monday 12th July 17:59

[SpeckledJim]

Tickle said:

On topic tonight, vindaloo

Loving cooking in cast and carbon steel at the moment too

Good lord. Take a bow.

Awesome.

[illmonkey]

devnull said:

This PK Chicken Karachi is stupendous. Simple to make and so tasty:

I made this last night, wanted curry but not from a jar.

A-mazing! I added some deskinned peppers friend onions and passata to make it a bit saucy. Bloody amazing, will be making again

[craigjm]

Yep looks decent. Curry doesnt have to be complicated.

[How u doing]

craigjm said:

Yep looks decent. Curry doesnt have to be complicated.

I think I'll try that, not too far off the doings house curry.

[illmonkey]

How u doing said:

craigjm said:

Yep looks decent. Curry doesnt have to be complicated.

I think I'll try that, not too far off the doings house curry.

It's got a bit of a kick, if you don't mind that.