The homemade curry thread
Discussion
UTH said:
craigjm said:
Gone a bit AMG said:
UTH said:
What are the general difference between restaurant and hotel style Glebe recipes? I've only done the restaurant Vindaloo and Butter chicken so my range has been limited.
There’s a lot more flavour in the hotel gravy as you really have to slowly caramelise the onions and that takes away the hard frying that’s done with the restaurant gravy to cook the final dishes. Both are fantastic but I’ve served both to guests now and the hotel style takes things up a level and is worth the effort. I’ve done one batch of BIR, two of hotel and one makhani gravy in the last month and will need to do more in a week or two.
One thing from the recipe.....I only have a MagiMix food processor, not a blender that's "required" in the recipe, is this going to matter? I'm guessing not.....
Worth picking up a stick blender for things like this - I'm using one like this https://www.braunhousehold.com/en-gb/multiquick-5-... which looks identical to the one I've been using for the past 20 years
.
Well, I’ve started the gravy.
Right now I am going to be amazed how what is effectively two tins of tomatoes with a little bit of cassia bark, a black cardamom pod, one Indian bay leaf, and a bit of chilli powder is going to turn into an amazing hotel curry gravy, but I’m doing exactly what the recipe says so we shall see.
Oh, and the garlic/ginger paste and a fair few cashews. Maybe it’ll miraculously come together in the food processor.
Right now I am going to be amazed how what is effectively two tins of tomatoes with a little bit of cassia bark, a black cardamom pod, one Indian bay leaf, and a bit of chilli powder is going to turn into an amazing hotel curry gravy, but I’m doing exactly what the recipe says so we shall see.
Oh, and the garlic/ginger paste and a fair few cashews. Maybe it’ll miraculously come together in the food processor.
number2 said:
Probably not, but you'll find out! Worst case is it's not as finely blended as a blender would do.
Worth picking up a stick blender for things like this - I'm using one like this https://www.braunhousehold.com/en-gb/multiquick-5-... which looks identical to the one I've been using for the past 20 years.
Yes, I should probably get one, seems silly not to have all the kit given I do cook a lot Worth picking up a stick blender for things like this - I'm using one like this https://www.braunhousehold.com/en-gb/multiquick-5-... which looks identical to the one I've been using for the past 20 years
.UTH said:
Well, I’ve started the gravy.
Right now I am going to be amazed how what is effectively two tins of tomatoes with a little bit of cassia bark, a black cardamom pod, one Indian bay leaf, and a bit of chilli powder is going to turn into an amazing hotel curry gravy, but I’m doing exactly what the recipe says so we shall see.
Oh, and the garlic/ginger paste and a fair few cashews. Maybe it’ll miraculously come together in the food processor.
That's not the 'hotel' gravy... is it the Makhani gravy?Right now I am going to be amazed how what is effectively two tins of tomatoes with a little bit of cassia bark, a black cardamom pod, one Indian bay leaf, and a bit of chilli powder is going to turn into an amazing hotel curry gravy, but I’m doing exactly what the recipe says so we shall see.
Oh, and the garlic/ginger paste and a fair few cashews. Maybe it’ll miraculously come together in the food processor.
number2 said:
UTH said:
Well, I’ve started the gravy.
Right now I am going to be amazed how what is effectively two tins of tomatoes with a little bit of cassia bark, a black cardamom pod, one Indian bay leaf, and a bit of chilli powder is going to turn into an amazing hotel curry gravy, but I’m doing exactly what the recipe says so we shall see.
Oh, and the garlic/ginger paste and a fair few cashews. Maybe it’ll miraculously come together in the food processor.
That's not the 'hotel' gravy... is it the Makhani gravy?Right now I am going to be amazed how what is effectively two tins of tomatoes with a little bit of cassia bark, a black cardamom pod, one Indian bay leaf, and a bit of chilli powder is going to turn into an amazing hotel curry gravy, but I’m doing exactly what the recipe says so we shall see.
Oh, and the garlic/ginger paste and a fair few cashews. Maybe it’ll miraculously come together in the food processor.
Just watched the butter chicken video.....didn't realise that video included the gravy bit.....so at the moment mine looks the same as his, although I didn't puree my toms.....don't imagine that's a game change though, it's all going in the food processor shortly anyway
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