Discussion
Mobile Chicane said:
I would get Rick Stein's India on your Christmas List. The recipe for Chettinad chicken curry is worth the cover price alone.
Whatever spices you can't find in local shops can be bought online.
This was delicious in flavour but I and my wife found it far too hot! I didn't have Kashmiri chilli powder so maybe that is milder than the one I used.Whatever spices you can't find in local shops can be bought online.
h to peel. Oscarmac said:
Mobile Chicane said:
I would get Rick Stein's India on your Christmas List. The recipe for Chettinad chicken curry is worth the cover price alone.
Whatever spices you can't find in local shops can be bought online.
This was delicious in flavour but I and my wife found it far too hot! I didn't have Kashmiri chilli powder so maybe that is milder than the one I used.Whatever spices you can't find in local shops can be bought online.
sgrimshaw said:
Rick Stein's book is good as suggested above, also the Sainsburys Curry Recipe Collection book is excellent and only £5.
http://www.sainsburys.co.uk/webapp/wcs/stores/serv...
I purchased the Sainsburys book after seeing this thread, any recomendations in particular?http://www.sainsburys.co.uk/webapp/wcs/stores/serv...
sgrimshaw said:
Sainsburys Curry Recipe Collection book is excellent and only £5.
http://www.sainsburys.co.uk/webapp/wcs/stores/serv...
Its Even better for £0.01 plus £2.80 p&p http://www.sainsburys.co.uk/webapp/wcs/stores/serv...
https://www.amazon.co.uk/gp/offer-listing/09928273...
Edited by Cotty on Wednesday 26th October 13:29
vournikas said:
LeadFarmer said:
I have the Hairy Bikers Great Curries book which has allowed me to make some very good curries...
100% agree with that.The Indonesian beef curry is astonishing; super spicy and rammed with flavour (not for the faint hearted, though)
I used a joint of brisket that I cooked in the slow cooker for 8hrs until it was almost falling apart. Then put it in a frying pan with the mixture. Bloody lovely...
6th Gear said:
SVX said:
This looks Fantastic. I will make this weekend but use pork shoulder steaks diced into cubes and slow cooked.
Thank you for posting.
6th Gear said:
Curry paste ^^
A really good curry.
OP,
No connection to me but we're members:
http://www.thespicery.com/pages/spiceboxes/subscri...
Once every couple of weeks you get posted a box of spices and detailed instructions on how to make it. Like most things you do it a few times and think "this is easy, we don't need them anymore". We always re-join...
I suspect there are many on here who think it'll be a waste of time as they can all do better. I'm sure you can, but it is easy, convenient, very tasty and importantly, gets us cooking a wide range of currys from around the world that we would not cook otherwise.
No connection to me but we're members:
http://www.thespicery.com/pages/spiceboxes/subscri...
Once every couple of weeks you get posted a box of spices and detailed instructions on how to make it. Like most things you do it a few times and think "this is easy, we don't need them anymore". We always re-join...
I suspect there are many on here who think it'll be a waste of time as they can all do better. I'm sure you can, but it is easy, convenient, very tasty and importantly, gets us cooking a wide range of currys from around the world that we would not cook otherwise.
Edited by 7795 on Wednesday 2nd November 11:55
Had a leg of lamb knocking around the freezer so knocked up a curry. Have to say it's was the best curry I've ever eaten. Made Lamb Bhuna out of it. Made a Base stock the night before. Also af6er taking all the meat from the leg of lamb, I dumpe the bone bones in for the remainder of the cook to absorb any flavour.
Davey S2 said:
Ok who has got a really good homemade curry recipe?
I've tried a few using curry powder / paste but they usually end up tasting a bit powdery.
Happy to use spices rather than pre made powders and pastes but want something that you can knock up fairly quickly after work.
Heat wise anything up to Madras strength is fine for me.
Thanks
Anything from this:I've tried a few using curry powder / paste but they usually end up tasting a bit powdery.
Happy to use spices rather than pre made powders and pastes but want something that you can knock up fairly quickly after work.
Heat wise anything up to Madras strength is fine for me.
Thanks
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