The homemade curry thread
Discussion
The Gauge said:
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.
This is my preferred method, I par cook onions and then blend them with some water and oil. Think I found the tip in the globe chickpea chicken curry recipe. I much prefer a smooth curry gravy that this makes.
I'm obsessed with dal and keep trying new versions. Amazingly the best version I've had doesn't come from an Indian book at all, but a very old fashioned and otherwise terrible 1970s book called "The Vegetarian Epicure". One dal I could not recommend is the one often cited as the best in the world - at Bukhara in Delhi (tasted like beans in tomato ketchup, although the rest of the menu was spectacular in fairness, as it should have been for the price)
Just tried to post but had some weird bug. This is a test.
ETA - won't work! Sadly some combination of the detailed instructional text I put together with pics is tripping a "403 Forbidden" error.
Suffice to say: beef short rib, slow cooked curry made with home made curry paste. It turned out well.
ETA - won't work! Sadly some combination of the detailed instructional text I put together with pics is tripping a "403 Forbidden" error.
Suffice to say: beef short rib, slow cooked curry made with home made curry paste. It turned out well.
Edited by Harry Flashman on Tuesday 26th March 08:58
Edited by Harry Flashman on Tuesday 26th March 08:59
CountyAFC said:
Random question.
What slow cooler is that please? I'm looking for a large one and I'd prefer oval to the round ones I've seen so far.
not the poster but mine is one of theseWhat slow cooler is that please? I'm looking for a large one and I'd prefer oval to the round ones I've seen so far.
https://www.argos.co.uk/product/9107090?istCompany...
I dont really use it as I work from home so prefer to use the same size le cruset dutch oven as its better to control the consistency of sauce but you cant just go out and leave it for 8 hours
Curry lovers and curry cookers, I have a couple of questions.
A lot of recipes call for fenugreek, what flavour does this bring to the dish?
The recipes often call for fenugreek leaves, I can get seeds and powder but not leaves, can I substitute seeds for leaves?
I've no idea what the make up of the powder is, it's sort of greyish white, which I assume is powdered leaves, is that correct?
Also, if the recipe requires, say, a tablespoon of leaves does that equate to a tablespoon of powder or seeds?
A lot of recipes call for fenugreek, what flavour does this bring to the dish?
The recipes often call for fenugreek leaves, I can get seeds and powder but not leaves, can I substitute seeds for leaves?
I've no idea what the make up of the powder is, it's sort of greyish white, which I assume is powdered leaves, is that correct?
Also, if the recipe requires, say, a tablespoon of leaves does that equate to a tablespoon of powder or seeds?
CypSIdders said:
Curry lovers and curry cookers, I have a couple of questions.
A lot of recipes call for fenugreek, what flavour does this bring to the dish?
The recipes often call for fenugreek leaves, I can get seeds and powder but not leaves, can I substitute seeds for leaves?
I've no idea what the make up of the powder is, it's sort of greyish white, which I assume is powdered leaves, is that correct?
Also, if the recipe requires, say, a tablespoon of leaves does that equate to a tablespoon of powder or seeds?
Ground fenugreek will be seeds, dried leaves are easily available on line, I bought some the other week on Amazon, very good in chapattisA lot of recipes call for fenugreek, what flavour does this bring to the dish?
The recipes often call for fenugreek leaves, I can get seeds and powder but not leaves, can I substitute seeds for leaves?
I've no idea what the make up of the powder is, it's sort of greyish white, which I assume is powdered leaves, is that correct?
Also, if the recipe requires, say, a tablespoon of leaves does that equate to a tablespoon of powder or seeds?
CypSIdders said:
Curry lovers and curry cookers, I have a couple of questions.
A lot of recipes call for fenugreek, what flavour does this bring to the dish?
The recipes often call for fenugreek leaves, I can get seeds and powder but not leaves, can I substitute seeds for leaves?
I've no idea what the make up of the powder is, it's sort of greyish white, which I assume is powdered leaves, is that correct?
Also, if the recipe requires, say, a tablespoon of leaves does that equate to a tablespoon of powder or seeds?
Don't replace leaves with seeds or powder.A lot of recipes call for fenugreek, what flavour does this bring to the dish?
The recipes often call for fenugreek leaves, I can get seeds and powder but not leaves, can I substitute seeds for leaves?
I've no idea what the make up of the powder is, it's sort of greyish white, which I assume is powdered leaves, is that correct?
Also, if the recipe requires, say, a tablespoon of leaves does that equate to a tablespoon of powder or seeds?
Where are you based? I have bought a lot of spices on Amazon and have been happy with them: https://www.amazon.co.uk/s?k=kasoori+methi&cri...
Edit: You're in Cyprus!
CypSIdders said:
Curry lovers and curry cookers, I have a couple of questions.
A lot of recipes call for fenugreek, what flavour does this bring to the dish?
The recipes often call for fenugreek leaves, I can get seeds and powder but not leaves, can I substitute seeds for leaves?
I've no idea what the make up of the powder is, it's sort of greyish white, which I assume is powdered leaves, is that correct?
Also, if the recipe requires, say, a tablespoon of leaves does that equate to a tablespoon of powder or seeds?
Leaves and seeds and powder have very different tastes and are used at different stages of cooking so are not interchangeable. The seeds and powder have a maple type taste and the leaves have an additional aftertaste of celery. If the recipe calls for fenugreek leaves they will generally go in towards the end and you should try and get fresh as the dried ones if old just taste of dust.A lot of recipes call for fenugreek, what flavour does this bring to the dish?
The recipes often call for fenugreek leaves, I can get seeds and powder but not leaves, can I substitute seeds for leaves?
I've no idea what the make up of the powder is, it's sort of greyish white, which I assume is powdered leaves, is that correct?
Also, if the recipe requires, say, a tablespoon of leaves does that equate to a tablespoon of powder or seeds?
Food recipes unless baking are not a science experiment so don’t need to be exact. If it calls for a tablespoon then this is a couple of handfulls. Fenugreek leaves are not strong in taste so you won’t overpower
Thanks for the advice, I will make another trip to the asian supermarket and look harder for the leaves.
One final question, when leaves are required are we talking fresh or dried? I may be looking for the wrong thing!
As it's a Mediterranean herb I'd expect to find it fresh here, maybe it has a different name in Greek.
One final question, when leaves are required are we talking fresh or dried? I may be looking for the wrong thing!
As it's a Mediterranean herb I'd expect to find it fresh here, maybe it has a different name in Greek.
CypSIdders said:
Thanks for the advice, I will make another trip to the asian supermarket and look harder for the leaves.
One final question, when leaves are required are we talking fresh or dried? I may be looking for the wrong thing!
As it's a Mediterranean herb I'd expect to find it fresh here, maybe it has a different name in Greek.
I always use dried fenugreek leaves, which are called Methi.One final question, when leaves are required are we talking fresh or dried? I may be looking for the wrong thing!
As it's a Mediterranean herb I'd expect to find it fresh here, maybe it has a different name in Greek.
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