The homemade curry thread
Discussion
Gone a bit AMG said:
craigjm said:
If you make a cottage / Shepard’s pie with left over keema then you should make masala mash for the topping!
Cook potatoes for mash as you normally do (I bake mine in the oven for less moisture but boiling ok)
Melt butter in a pan and try off onion seeds, mustard seeds and curry leaves for a minute. Add in finely chopped onion, garlic and ginger and cook until softened. Add in some turmeric and some garam masala. In a separate pan heat up some full fat milk or cream and then when you have mashed your potatoes use the hot cream and the spicy butter mix to make your mash. Allow it to cool and then in a pie dish spread it on top of cooled keema. Half hour in the oven and away you go
Sounds good thanks Mate. Cook potatoes for mash as you normally do (I bake mine in the oven for less moisture but boiling ok)
Melt butter in a pan and try off onion seeds, mustard seeds and curry leaves for a minute. Add in finely chopped onion, garlic and ginger and cook until softened. Add in some turmeric and some garam masala. In a separate pan heat up some full fat milk or cream and then when you have mashed your potatoes use the hot cream and the spicy butter mix to make your mash. Allow it to cool and then in a pie dish spread it on top of cooled keema. Half hour in the oven and away you go
I was thinking of paneer through the mash as well, or even sweet potato in the mix.
Gone a bit AMG said:
craigjm said:
If you make a cottage / Shepard’s pie with left over keema then you should make masala mash for the topping!
Cook potatoes for mash as you normally do (I bake mine in the oven for less moisture but boiling ok)
Melt butter in a pan and try off onion seeds, mustard seeds and curry leaves for a minute. Add in finely chopped onion, garlic and ginger and cook until softened. Add in some turmeric and some garam masala. In a separate pan heat up some full fat milk or cream and then when you have mashed your potatoes use the hot cream and the spicy butter mix to make your mash. Allow it to cool and then in a pie dish spread it on top of cooled keema. Half hour in the oven and away you go
Sounds good thanks Mate. Cook potatoes for mash as you normally do (I bake mine in the oven for less moisture but boiling ok)
Melt butter in a pan and try off onion seeds, mustard seeds and curry leaves for a minute. Add in finely chopped onion, garlic and ginger and cook until softened. Add in some turmeric and some garam masala. In a separate pan heat up some full fat milk or cream and then when you have mashed your potatoes use the hot cream and the spicy butter mix to make your mash. Allow it to cool and then in a pie dish spread it on top of cooled keema. Half hour in the oven and away you go
I was thinking of paneer through the mash as well, or even sweet potato in the mix.
otolith said:
craigjm said:
What’s the best way of making sure this isn’t bitter?
It gets less bitter if you cook it longer, and salt also reduces the perceived bitterness, but it will always be somewhat bitter - that’s just the flavour of it! Forgot to take a photo! However I made the chicken tikka from the curry guys red book. Cooked on the kamado. Got the thing to over 350degrees and went for fast and hot cooking. Geniunly the best tikka iv had in years. Marinated for 48 hours. Next time I'll add more colouring so its got the red colour for show haha. Gutted iv not got anymore for today so I'll just need to pop out for tea lol.
Made some onions/pepper mix you sit the tikka on in the restraunt. Bit of butter, onion and some panch poran(spelling?) Tasted ace.
I cheated for the curry sauce though. Froze the takeaway one she never ate last week.. oops.
Made some onions/pepper mix you sit the tikka on in the restraunt. Bit of butter, onion and some panch poran(spelling?) Tasted ace.
I cheated for the curry sauce though. Froze the takeaway one she never ate last week.. oops.
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