The homemade curry thread
Discussion
illmonkey said:
Defrosted my final Glebe jalfrezi, prepped some more rice AndyA700 style and it stuck to the pan. Problem is I’m doing rice for 1, so it’s a lot of effort and not enough volume! Regardless it’s much better than plain rice. So I’ll keep trying different things.
Looks pretty good to me. CharlesdeGaulle said:
illmonkey said:
Looks pretty good to me. With a bit of onion and spices through its enjoyable on its own now at least!
illmonkey said:
Defrosted my final Glebe jalfrezi, prepped some more rice AndyA700 style and it stuck to the pan. Problem is I’m doing rice for 1, so it’s a lot of effort and not enough volume! Regardless it’s much better than plain rice. So I’ll keep trying different things.
What’s the rice recipe? Is it up on this thread somewhere? andyA700 said:
There is absolutely no need for rice to be bland. I use good basmati rice, rinsed three times. Then I finely slice half a red onion, plus two segments of a red pepper, again finely sliced. I heat these with a little oil, 1 Tsp of biryani masala spices, 1 Tsp of onion and mustard seeds. The mixture has to be cooked until the inoins are soft and start to caramelise. The rice is heated in a saucepan, three cups of water to one and a half cups of rice. Cook until al dente. Drain the rice, put the empty saucepan on the hob and add 25mg of butter. When it has melted add a little rice to the bottom, then combine the onion and pepper mixture to the rice and add to the saucepan. Cook on a medium/high heat for 20 minutes.
Take off the hob, place the bottom of the saucepan in cold water, then turn out the rice onto a plate, so that what was on the bottom of the pan is now revealed as a crispy topping.
https://www.flickr.com/photos/andym42/23024783774/...
@craig. Recipe is a loose term Take off the hob, place the bottom of the saucepan in cold water, then turn out the rice onto a plate, so that what was on the bottom of the pan is now revealed as a crispy topping.
https://www.flickr.com/photos/andym42/23024783774/...
illmonkey said:
CharlesdeGaulle said:
illmonkey said:
Looks pretty good to me. With a bit of onion and spices through its enjoyable on its own now at least!
Chris Stott said:
Just made a full batch of glebe hotel gravy… can confirm it makes 8 cups 
Tastes so good on its own.
Jalfrezi later
They’ll be gone in no time! Trying a Keema Matar today unless the beers during the derby get the better of me and I have a kebab! Tastes so good on its own.
Jalfrezi later
A lot of the other recipes on the Glebe website are worth trying as well.
Gone a bit AMG said:
Chris Stott said:
Just made a full batch of glebe hotel gravy… can confirm it makes 8 cups
Tastes so good on its own.
Jalfrezi later
They’ll be gone in no time! Trying a Keema Matar today unless the beers during the derby get the better of me and I have a kebab! Tastes so good on its own.
Jalfrezi later
A lot of the other recipes on the Glebe website are worth trying as well.
I’ve made so far have been nice… hotel butter chicken was the best so far though.
Gone a bit AMG said:
Chris Stott said:
Intending to work my way through them… all
I’ve made so far have been nice… hotel butter chicken was the best so far though.
My fav so far is the chicken Ceylon. Dopiaza is bloody good as well. I’ve made so far have been nice… hotel butter chicken was the best so far though.
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