The homemade curry thread

[Wadeski]

That tikka looks epic! I do mine on the charcoal grill but it never gets the tandoor taste.

I'm making chicken saag tonight, we will see how it measures up against the PH curry kingdom

[Tickle]

craigjm said:

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?

I totally forgot about that recipe you posted! Will try that soon.

The cauliflower was like a cauliflower steak. I toasted mustard seeds and added butter, garam masala and fenugreek leaves. Browned one side, flipped it and cooked covered in foil so it steamed/baked in the warm spices.

Cut the cauliflower thick, they do crumble easy. I freeze the crumbled bits to save for cauliflower cheese.

Edited by Tickle on Sunday 18th July 07:35

[illmonkey]

illmonkey said:

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

We’ll, made this again tonight as I fancied it. It’s like a followed a different recipe! Only thing different was chopped tomatoes rather than whole tomatoes peeled and cut up.

If it was like this the first time, I’d have not bothered again

[craigjm]

illmonkey im confused with your wording.....

did you make the first one with tinned plum tomatoes like he did in the video and then the second one with chopped tinned tomatoes? or did you make the first with fresh and the second with tinned?

[illmonkey]

craigjm said:

illmonkey im confused with your wording.....

did you make the first one with tinned plum tomatoes like he did in the video and then the second one with chopped tinned tomatoes? or did you make the first with fresh and the second with tinned?

Sorry, was a rush message. The latter, fresh tomatoes first time, tin of chopped 2nd.

[craigjm]

illmonkey said:

craigjm said:

illmonkey im confused with your wording.....

did you make the first one with tinned plum tomatoes like he did in the video and then the second one with chopped tinned tomatoes? or did you make the first with fresh and the second with tinned?

Sorry, was a rush message. The latter, fresh tomatoes first time, tin of chopped 2nd.

Ahh makes sense. If I ever used tinned tomatoes I used tinned whole plums like he does in the video. I never use chopped tinned tomatoes because I generally don’t like the consistency they create and often they taste a bit tinny. For me it’s fresh first or tinned plums

[illmonkey]

craigjm said:

illmonkey said:

craigjm said:

illmonkey im confused with your wording.....

did you make the first one with tinned plum tomatoes like he did in the video and then the second one with chopped tinned tomatoes? or did you make the first with fresh and the second with tinned?

Sorry, was a rush message. The latter, fresh tomatoes first time, tin of chopped 2nd.

Ahh makes sense. If I ever used tinned tomatoes I used tinned whole plums like he does in the video. I never use chopped tinned tomatoes because I generally don’t like the consistency they create and often they taste a bit tinny. For me it’s fresh first or tinned plums

Fair, it’s all I had at the time. I’ll try again but with fresh tomatoes.

The first one was like a dirty but good curry you’d get on the street, the second was like a crap jar. I imagine I’ve messed up somewhere…

[UTH]

I’d usually blitz a tin of peeled whole tomatoes in mine. When you say you use fresh, would you just blitz a few fresh whole ones and job done? Or is there a bit more to it than that?

[illmonkey]

UTH said:

I’d usually blitz a tin of peeled whole tomatoes in mine. When you say you use fresh, would you just blitz a few fresh whole ones and job done? Or is there a bit more to it than that?

Boil water, cut a cross in the skin of the tomatoes, turn heat off, tomatoes in hot water for 60 seconds, take them out with a holy spoon and dump them in cold water.

After a few mins, drain water and peel skins off the tomatoes, then remove the seeds. I generally just squash the tomatoes in my fingers which causes the skin to pop off and seeds to run down my arm. Preferably do this in the bath for easy hose down!

Then just throw them in sauce, smash them up a bit.

[craigjm]

UTH said:

I’d usually blitz a tin of peeled whole tomatoes in mine. When you say you use fresh, would you just blitz a few fresh whole ones and job done? Or is there a bit more to it than that?

As illmonkey says above

Personally I would never blitz a tin of tomatoes. You are far better putting them in whole and breaking them down. A blender changes the taste quite considerably and also the colour as it introduces a lot of air into the product. I would only blitz them like that if I had a vacuum blender and I’m not buying one of those

[UTH]

Hmmmm ok, interesting, thanks guys.

[craigjm]

Homemade Japanese curry. The sauce is great for Katsu but also for a more "chinese style" as you see here.

Basically you make a spiced roux and then dilute it with boiling water

To make the roux you first need to make a Japanese curry powder. Mix together the following ingredients. This can then be stored in a jar and used as needed

2 tbsp turmeric powder
3 tsp ground coriander
2 tsp ground cumin
1 1/2 tsp ground fenugreek
1 tsp ground black pepper
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp garlic powder
1 tsp ground nutmeg
1 tsp ground fennel
1 tsp ground star anise
1 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp ground bay leaf
1/2 tsp ground all spice
1/2 tsp ground thyme
1/2 tsp ground sage
1/2 tsp cayenne

The more spicy you like it add more cayenne rather than chilli powder

OK so done that you need to make the roux which is -

6 Tbsp unsalted butter
8 Tbsp plain flour
4 Tbsp of the curry powder
Japanese curries are mild so if you like it spicy add 1Tsp of Cayenne pepper at this point to make it say equivalent to Indian "medium"

Melt the butter over a low heat, stir in the flour and cook the mix on the low heat stirring all the time for about 20 minutes and it will change to a darker brown. Add the curry powder and the extra cayenne at this point and cook it for another 5 minutes.

Once done it can be used to make curry or stored for later use.

To make the curry stir fry your favourite ingredients. Make up the curry sauce by using half of the roux with about 500ml of boiling water until its dissolved. Use more of less water depending on the consistency you're looking for. 500ml makes it quite thick and remember it will thin out a bit in cooking.

Once your stir-fry is done add in the sauce and bring to the boil then simmer for a few minutes and serve with boiled rice.

[ApOrbital]

That looks bang on craigjm

[How u doing]

craigjm said:

Homemade Japanese curry. The sauce is great for Katsu but also for a more "chinese style" as you see here.

Basically you make a spiced roux and then dilute it with boiling water

To make the roux you first need to make a Japanese curry powder. Mix together the following ingredients. This can then be stored in a jar and used as needed

2 tbsp turmeric powder
3 tsp ground coriander
2 tsp ground cumin
1 1/2 tsp ground fenugreek
1 tsp ground black pepper
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp garlic powder
1 tsp ground nutmeg
1 tsp ground fennel
1 tsp ground star anise
1 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp ground bay leaf
1/2 tsp ground all spice
1/2 tsp ground thyme
1/2 tsp ground sage
1/2 tsp cayenne

The more spicy you like it add more cayenne rather than chilli powder

OK so done that you need to make the roux which is -

6 Tbsp unsalted butter
8 Tbsp plain flour
4 Tbsp of the curry powder
Japanese curries are mild so if you like it spicy add 1Tsp of Cayenne pepper at this point to make it say equivalent to Indian "medium"

Melt the butter over a low heat, stir in the flour and cook the mix on the low heat stirring all the time for about 20 minutes and it will change to a darker brown. Add the curry powder and the extra cayenne at this point and cook it for another 5 minutes.

Once done it can be used to make curry or stored for later use.

To make the curry stir fry your favourite ingredients. Make up the curry sauce by using half of the roux with about 500ml of boiling water until its dissolved. Use more of less water depending on the consistency you're looking for. 500ml makes it quite thick and remember it will thin out a bit in cooking.

Once your stir-fry is done add in the sauce and bring to the boil then simmer for a few minutes and serve with boiled rice.

That looks interesting, Chinese food is often too salty for me. Would you season at the end?

[craigjm]

How u doing said:

That looks interesting, Chinese food is often too salty for me. Would you season at the end?

When you say its often too salty are you talking about restaurant and take away chinese food? if we are then its usually loaded with salt and MSG both of which I try to use little of in my cooking. What i would suggest you do if you are a salt person is to salt the sauce when you have heated it up before you add it to your stir fry

[craigjm]

ApOrbital said:

That looks bang on craigjm

Thank you sir

I make a lot of food suitable for this thread so just share as I go trying to make it as easy as possible for people that don't normally cook

[Tickle]

Even in this heat, craving a curry. Great thread this.

Craig, doing your Page 1 vinders on Friday, on the BBQ too.

[craigjm]

Tickle said:

Even in this heat, craving a curry. Great thread this.

Craig, doing your Page 1 vinders on Friday, on the BBQ too.

That’s a great recipe tickle…. Enjoy

[ambuletz]

I don't seem to get on well with making japanese curry. i love the curry sauce they use for wagamamas katsu curry. But whenever i make japanese curry using the actual japanese curry blocks it just turns into a very very bland stew, even when i follow the instructions, sometimes even using less water, or mroe salt, or more curry powder...it just comes out bland.

on the other hand i did a chinese chicken curry from khinskitchen and that was pretty nice.

[craigjm]

ambuletz said:

I don't seem to get on well with making japanese curry. i love the curry sauce they use for wagamamas katsu curry. But whenever i make japanese curry using the actual japanese curry blocks it just turns into a very very bland stew, even when i follow the instructions, sometimes even using less water, or mroe salt, or more curry powder...it just comes out bland.

on the other hand i did a chinese chicken curry from khinskitchen and that was pretty nice.

Ahh now a Katsu sauce is slightly different. follow the recipe above but when you dilute the roux make it thicker than you would for a curry and then add some coconut cream to get it to the consistency you want.

Edited by craigjm on Wednesday 21st July 20:02