The homemade curry thread
Discussion
Gone a bit AMG said:
Nice work Chris. I’m doing the Makhani and hotel style gravies today for the freezer and was thinking a Changezi
It’s a good one… though I only made mine with the hotel gravy. Recipe says you can use makhani in one of the steps. Uses a lot of Kashmiri chilli powder!!
UTH said:
Glebe butter chicken but extra spicy
Photos don’t make it look too appealing, but overall pretty happy with it. Naan bread was a couple of days past its best.
I'm giving the Glebe butter chicken another go tonight.....anyone any tips to improve? My last attempt was pretty good, but I must say it didn't come out looking very similar to the pictures on the Glebe page at all: https://glebekitchen.com/butter-chicken-indian-res...Photos don’t make it look too appealing, but overall pretty happy with it. Naan bread was a couple of days past its best.
One thing that I question is the onions....for a super smooth sauce, I'd have thought at some point blending was required, but the recipe doesn't call for it, so my end result didn't end up very 'restaurant style smooth'
Mine was also not as deep orange coloured as their pictures.....(I know my photos don't help as they're rubbish representations of what I actually ended up with)
I follow the recipe pretty much exactly, so I would have thought my result should be very close....
Chris Stott said:
I’m just looking at that’s Glebe recipe to make tomorrow… and there aren’t any onions in it.
Kashmiri chilli will make it red, as well as the base gravy, but likely they put some food colour in it to make it more photogenic.
From the recipe………Kashmiri chilli will make it red, as well as the base gravy, but likely they put some food colour in it to make it more photogenic.
Butter chicken
2 tbsp onion finely diced
UTH said:
I think my first change from last attempt will be to chop my onions very fine, perhaps they weren't fine enough last time.
A minor gripe really I guess, the taste overall was good, but I would like it to look like the photos on their page!
There’s definitely some colour editing going on in the photos I did the Ceylon again last night. 4th time, Mine is always much lighter than the photos. Testes bloody good though A minor gripe really I guess, the taste overall was good, but I would like it to look like the photos on their page!
Gone a bit AMG said:
UTH said:
I think my first change from last attempt will be to chop my onions very fine, perhaps they weren't fine enough last time.
A minor gripe really I guess, the taste overall was good, but I would like it to look like the photos on their page!
There’s definitely some colour editing going on in the photos I did the Ceylon again last night. 4th time, Mine is always much lighter than the photos. Testes bloody good though A minor gripe really I guess, the taste overall was good, but I would like it to look like the photos on their page!
UTH when a recipe calls for finely diced onions they mean looking like this
When you say the colour isn’t quite right are you getting more brown than the red? Some of it is screen and photo colour manipulation but looking at the Masalas and powders used in that recipe I would say you need to use spices from an Indian grocer to get the colour as supermarket bought spices don’t have the same vibrancy
When you say the colour isn’t quite right are you getting more brown than the red? Some of it is screen and photo colour manipulation but looking at the Masalas and powders used in that recipe I would say you need to use spices from an Indian grocer to get the colour as supermarket bought spices don’t have the same vibrancy
I didn’t take a photo of the end result, but I think it’s maybe the best curry I’ve ever made.
I’ve always been focussed on needing to make a vindaloo because I like it seriously hot, but actually the butter chicken just tastes so good, and adding some extra punch with reaper chilli powder ticks the heat box.
I’m very much back in the Glebe camp, now I need to make another batch of the base.
I’ve always been focussed on needing to make a vindaloo because I like it seriously hot, but actually the butter chicken just tastes so good, and adding some extra punch with reaper chilli powder ticks the heat box.
I’m very much back in the Glebe camp, now I need to make another batch of the base.
borcy said:
I think many of the glebe curries I've done have come out looking differently from the website, I assume they are edited in some way.
They are professional photos so even without editing they will looo different to a quick shot off a phone which is what everything is on here. They will have special lighting that gives a much richer effect. Going back to things not looking the same colour wise etc there are many things that impact that. Some is the spices used as I said above but they will also use vacuum blenders when doing the base sauce etc which prevents the tomatoes going orange and other tricks like that.
The important thing is that it tastes as it should and if one is really worried about the vibrancy then do what the British Indian restaurants that it’s trying to mimic will do and use colour powder.
Tried a Chicken Tikka Masala in the Thermomix. This usually takes hrs to make, as you make a tikka paste and then the curry sauce with whole spices, it's a right old faff to be honest. This time it was a doddle so I made 2 batches and froze it. 8 curries for the two of us, so that's Friday nights sorted for a couple of months.
Edited by AndyTR on Saturday 3rd February 12:13
craigjm said:
CharlesdeGaulle said:
craigjm said:
... use colour powder.
Is that the same as the stuff elderly women put on their face?
Given the amount of spices restaurants must use, serving to late night pissed up Brits, I wouldn't be at all surprised if this practice were widespread.
Mobile Chicane said:
craigjm said:
CharlesdeGaulle said:
craigjm said:
... use colour powder.
Is that the same as the stuff elderly women put on their face?Given the amount of spices restaurants must use, serving to late night pissed up Brits, I wouldn't be at all surprised if this practice were widespread.
Home cooking is very different
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