The homemade curry thread
Discussion
Chris Stott said:
Yeah, the quality base gravy is game changing… takes no time at all to knock up a restaurant quality curry on a Saturday night 
The rest of the Keema Matar for me last night, that’s a cracking dish and can be cooked with beef mince Chris. I think I’ve mentioned it already but the mint and coriander chutney on Glebe is fantastic.
Gone a bit AMG said:
Chris Stott said:
Yeah, the quality base gravy is game changing… takes no time at all to knock up a restaurant quality curry on a Saturday night
The rest of the Keema Matar for me last night, that’s a cracking dish and can be cooked with beef mince Chris. I think I’ve mentioned it already but the mint and coriander chutney on Glebe is fantastic.
Are we going to rename this thread the base sauce curry thread 
For anyone who is interested in making home style curry and wants a set of easy to follow recipes I would recommend this book to anyone as a starter
https://www.amazon.co.uk/Curry-1-Sunil-Vijayakar/d...
For anyone who is interested in making home style curry and wants a set of easy to follow recipes I would recommend this book to anyone as a starter
https://www.amazon.co.uk/Curry-1-Sunil-Vijayakar/d...
I've previously made gravy in bulk, but lately I've followed recipes that instead involve boiling some onions, then blending them to a pulp, adding that to a frying pan, adding spices, tomato puree and a little of the onion water to loosen it, then adding meat and veg etc. Certainly makes for a nice sauce for the curry.
Can anyone say how this Glebe base sauce differs from the Curry Guy’s one? I’ve done the latter a few times and I was neither impressed with the time saving nor the result… I reckoned it was only a time saving in a restaurant environment where you have to be able to knock up a range of dishes to order in a short time, less useful at home, IMO.
Jambo85 said:
Can anyone say how this Glebe base sauce differs from the Curry Guy’s one? I’ve done the latter a few times and I was neither impressed with the time saving nor the result… I reckoned it was only a time saving in a restaurant environment where you have to be able to knock up a range of dishes to order in a short time, less useful at home, IMO.
That is exactly what it is for although it depends which glebe sauce you are talking about. The restaurant one is, imo very similar to what you describe. The hotel one however has much more depth and to me is the only one I would recommend if doing base curry. I very rarely do base curry I prefer the more traditional and home desi style as I don’t see the point in imitating commercial curry. Talking of making from scratch, I really like the range of recipes on this site > https://www.indianhealthyrecipes.com/
I made a double batch of the hotel gravy a few weeks ago and some more of the garlic/ginger paste.
Today I’ve made my first one of Glebe’s hotel style curries - the chicken rogan Josh - and it’s amazing. His BIR style curries are tasty enough, but this is properly restaurant quality
and so much faster.
Today I’ve made my first one of Glebe’s hotel style curries - the chicken rogan Josh - and it’s amazing. His BIR style curries are tasty enough, but this is properly restaurant quality
and so much faster. craigjm said:
Jambo85 said:
Can anyone say how this Glebe base sauce differs from the Curry Guy’s one? I’ve done the latter a few times and I was neither impressed with the time saving nor the result… I reckoned it was only a time saving in a restaurant environment where you have to be able to knock up a range of dishes to order in a short time, less useful at home, IMO.
That is exactly what it is for although it depends which glebe sauce you are talking about. The restaurant one is, imo very similar to what you describe. The hotel one however has much more depth and to me is the only one I would recommend if doing base curry. I very rarely do base curry I prefer the more traditional and home desi style as I don’t see the point in imitating commercial curry. SpydieNut said:
I made a double batch of the hotel gravy a few weeks ago and some more of the garlic/ginger paste.
Today I’ve made my first one of Glebe’s hotel style curries - the chicken rogan Josh - and it’s amazing. His BIR style curries are tasty enough, but this is properly restaurant quality and so much faster.
Thanks, I'm going to do that tonight. Today I’ve made my first one of Glebe’s hotel style curries - the chicken rogan Josh - and it’s amazing. His BIR style curries are tasty enough, but this is properly restaurant quality
and so much faster. Jambo85 said:
craigjm said:
Jambo85 said:
Can anyone say how this Glebe base sauce differs from the Curry Guy’s one? I’ve done the latter a few times and I was neither impressed with the time saving nor the result… I reckoned it was only a time saving in a restaurant environment where you have to be able to knock up a range of dishes to order in a short time, less useful at home, IMO.
That is exactly what it is for although it depends which glebe sauce you are talking about. The restaurant one is, imo very similar to what you describe. The hotel one however has much more depth and to me is the only one I would recommend if doing base curry. I very rarely do base curry I prefer the more traditional and home desi style as I don’t see the point in imitating commercial curry. The point for me is I can knock up a curry at least as good as I get from most restaurants, in less time than it takes me to go fetch one (no deliveries here) and for a fraction of the cost.
And as is true for making any home made curry… the process itself is enjoyable, as is the satisfaction of making it.
Having said that, I’m a recent convert to hotel gravy… and I’ve not made a curry with a regular base gravy for 20 years. The novelty might wear off
Chris Stott said:
That well known Indian chef, Rick Stein?
The point for me is I can knock up a curry at least as good as I get from most restaurants, in less time than it takes me to go fetch one (no deliveries here) and for a fraction of the cost.
And as is true for making any home made curry… the process itself is enjoyable, as is the satisfaction of making it.
Having said that, I’m a recent convert to hotel gravy… and I’ve not made a curry with a regular base gravy for 20 years. The novelty might wear off
I’m not debating the merits of cooking a curry yourself FFS The point for me is I can knock up a curry at least as good as I get from most restaurants, in less time than it takes me to go fetch one (no deliveries here) and for a fraction of the cost.
And as is true for making any home made curry… the process itself is enjoyable, as is the satisfaction of making it.
Having said that, I’m a recent convert to hotel gravy… and I’ve not made a curry with a regular base gravy for 20 years. The novelty might wear off
Rick Stein’s book is exceptional - the recipes for the most part are not his - they are ones he got from Indian chefs on his travels.
CharlesdeGaulle said:
Has anyone used a slow cooker to cook curry? My daughter is giving me her slow cooker and I wondered if I'd be able to use it for Indian dishes?
Yes! Works brilliantly with lamb shanks, goat meat, or any mutton cut for laal maas:https://recipes.timesofindia.com/recipes/laal-maas...
You really want a halal butcher, where the meat will be chopped up, but bone-in. The marrow adds extra flavour.
CharlesdeGaulle said:
Has anyone used a slow cooker to cook curry? My daughter is giving me her slow cooker and I wondered if I'd be able to use it for Indian dishes?
You can buy you are better off just using a Dutch oven on the hob. That’s how I cook most of my curries low and slow apart from the fry type dishes like the jalfrezi I listed before Don’t get me wrong base gravy curries have their place and frozen base can make things quick like Chris said but I prefer the more home cooked or street food style.
If you use the slow cooker CdG then use it for lamb, pork or beef curries but take the lid off at the end. That’s why I use of Dutch oven because it’s easier to control the thickness of the sauce without having to add slurry.
Thanks both. I'm not sure it'll do me as I'm not enthusiastic about lamb or beef, and halal butchers are thin on the ground over here.
I've got a cast iron casserole dish but I was thinking about leaving things to cook whilst I'm at work. Might have to stick with more traditional slow cooker stuff I guess.
As an aside, the rogan josh I've got on the go looks good. Serving with home made paratha (I've got a borrowed 11 year old that I'll amuse by making her mix the dough) and spicy cauliflower.
I've got a cast iron casserole dish but I was thinking about leaving things to cook whilst I'm at work. Might have to stick with more traditional slow cooker stuff I guess.
As an aside, the rogan josh I've got on the go looks good. Serving with home made paratha (I've got a borrowed 11 year old that I'll amuse by making her mix the dough) and spicy cauliflower.
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