The homemade curry thread
Discussion
I am just starting to cook curry properly and did my first aloo ghobi the other day.
Decided I need to be more generous with the spices as it was a bit bland. I am not into really hot curries, but some more flavour would have been good.
We love panang and green Thai here but always used the pastes so will be good to extend myself. I will be trying out some recipes on this thread on my willing partner (who does enjoy being my sous chef).
Decided I need to be more generous with the spices as it was a bit bland. I am not into really hot curries, but some more flavour would have been good.
We love panang and green Thai here but always used the pastes so will be good to extend myself. I will be trying out some recipes on this thread on my willing partner (who does enjoy being my sous chef).
Truckosaurus said:
My top tips are:
- make up batches of base sauce, there's load of recipes out there, I use the slow cooker for it, it's basically lots of onions and other 'stock' type veg and some non-hot spices - boil it up and smooth out with a hand blender. Portion it up in the freezer and then you can then save a load of time when you want to cook something after work.
Same here.- make up batches of base sauce, there's load of recipes out there, I use the slow cooker for it, it's basically lots of onions and other 'stock' type veg and some non-hot spices - boil it up and smooth out with a hand blender. Portion it up in the freezer and then you can then save a load of time when you want to cook something after work.
I've had some great results using Mick / Taz's recipes for curry base and spice mix.
For the base, I use a large saucepan and boil everything for about an hour and a half. Let it cool, then blend to the consistency of a thick soup.
I find the key is to be patient with the reduction when starting to cook the curry itself - the more the initial base is reduced, the more intense the flavour of the end product.
Tastes even better the day after cooking when all the flavours have developed further.
craigjm said:
I’m not a big fan of the base sauce thing because you basically end up with British Indian take away every curry tastes the same output.
Also, with spices my advice would be to avoid the supermarket brand stuff and to avoid stuff that is pre ground. It takes no time at all to toast some whole spices and blitz in a coffee grinder and the results are far better than the bland powder rubbish generally available
I would use a mortar and pestle (or burr grinder if you have one) over a bladed coffee grinder. You want to squeeze the aromatic compounds out the spices, not just reduce everything to a dust. Also, with spices my advice would be to avoid the supermarket brand stuff and to avoid stuff that is pre ground. It takes no time at all to toast some whole spices and blitz in a coffee grinder and the results are far better than the bland powder rubbish generally available
I agree on the base sauce analogy. If you want to make a British curry house-style Balti then you need the base sauce, but it only really makes sense if you want/need to make gallons of it in advance.
One of our local Indian takeaways uses their base sauce for everything and for things like murgh makhani it does not work. Taking this issue one step further,I once went to an Indian restaurant in Edinburgh with some colleagues and I'm convinced we were all given the same curry, albeit with five different names. Three cubes of chicken floating in thick orange gravy.
My two go-to ingredients since I discovered them are Kashmiri red chili powder and kasoori methi. The chili powder has a vivid red colour but doesn't lend too much heat. Using some combination of paprika and cayenne pepper isn't the same, even if some recipes cite it as a substitute. Some curry houses use lethal quantities of red food colouring in place of it.
Kasoori Methi adds a nice fennel/celery taste to things like butter chicken and other dishes. Once you taste it you go 'ahha... that!'.
NapierDeltic said:
I would use a mortar and pestle (or burr grinder if you have one) over a bladed coffee grinder. You want to squeeze the aromatic compounds out the spices, not just reduce everything to a dust.
Absolutely. The reason I mentioned the grinder is that I thought this thread was about encouraging non cooks to try and make something decent and while it’s not perfect it’s far preferable to a supermarket own brand pre mix powder Yeah I don't go the BIR route, there's so many outstanding restaurants and takeaways in Glasgow I don't bother. If I lived somewhere else where there wasn't any options like that then I would be making vats of base sauce 
Here's a couple of my favourite recipes to make at home
Lamb Korma
1kg of lamb shoulder or leg, on the bone, and cut small. The reason being that the technique is to fry the lamb quickly in the spices and then simmer it in yoghurt, no water added, just a splash to stop it from sticking to the pan if necessary.
1 large Onion, chopped
6 green cardamoms
6 cloves
1 tsp whole blackpepper corns
1 cinnanmon stick.
quarter tsp tumeric powder
1 tsp cumin powder
2 tsp coriander powder
1 tsp kashmiri chilli powder
2 Tbsp of Garlic/ginger paste
6 or 8 fresh green chillies, left whole, just pricked with a fork
1 large tub (500g) of good quality Yoghurt (Onken is great for Indian food)
Salt to taste
2 tablespoons of crushed almonds.
Heat up 2 Tbsp of oil, add in the whole spices and when they crackle, add in the onion and gently fry till golden.
Add the chillies, stir fry for a minute, then add the powdered spices one at a time, frying each for a minute or so before adding the next one. Then add the garlic/ginger paste and fry for another couple of minutes until the spice/oil mix is well blended. Add the almonds and salt at this stage.
Turn up the heat, and stir fry the lamb making sure it's thoroughly coated in the spice mix..then turn down the heat and keep stir frying for at least another 5 minutes ensuring it doesn't burn.
Turn the heat right down, add in the yoghurt gradually, a couple of spoons at a time and keep mixing and stirring.
Once all the yoghurt is in and looks well blended with the spices..pop the lid on and simmer till the lamb is tender, probably about 25/30 minutes. You can add spashes of water at this stage to stop it sticking if required.
Garnish with fresh coriander and eat with rice and/or naan.
Chicken Masala
Ingredients:
1 kilo of chicken thighs,
3 TBSPS sunflower oil,
1 large onion, sliced.
1 TBSP garlic/ginger paste,
1 tsp cumin seeds,
1 stick cinnamon,
2 bay leaves,
4 green cardamoms,
1 tsp black peppercorns,
4 cloves,
1/4 tsp turmeric powder,
1 tsp cumin powder,
2 tsp coriander powder,
2 tsp kashmiri chilli powder
1 whole green chilli,
2 TBSPS tomato puree or half a can of tomatoes,
1 tsp garam masala,
salt to taste.
The key to getting a good dark colour is in the frying of the onions. Always aim for at least golden brown for this type of dish, even if the onion starts to get very dark, don't panic, just turn the heat down so it doesn't burn.
Heat up the oil
Pop in all the whole spices, as soon as they start to sizzle, add the onion and fry till golden brown. I must stress the importance of this, don't rush it, this can take a good 15 minutes, but will determine the colour and depth of flavour of the sauce.
Then add the powdered spices, start with tumeric and coriander as they take longer to cook ,as you add each powdered spice, keep stirring, give it at least 30 secs/1 minute before you add the next one.
Then add salt.
Reduce the heat, add the garlic/ginger paste and cook for a couple of minutes.
Now, take a fork and prick holes in the green chilli gently. Pop the chilli into the oil/spices. Fry gently for about a minute.
Then, turn up the heat and add the chicken. Stir fry the chicken thoroughly in the pan till it's well coated with the oil/spices. Lower the heat and continue to stir fry for a couple of minutes. There won't be much liquid in the pan but don't worry, just keep stirring.
Add the 2 TBSP of tomato puree/half a can of tomatoes and stir thoroughly for a couple of minutes.
Then, you can either just cover the pan adding splashes of water, till the chicken is tender for a dry sauce, very good for eating with bread/nan. Or, add a cup of hot water and let it simmer with the lid on for more gravy. Add more water if you think the sauce is looking too thick.
When the chicken is tender, sprinkle a tsp of garam masala all over and a handful of fresh coriander as garnish. Eat.
Here's a couple of my favourite recipes to make at home
Lamb Korma
1kg of lamb shoulder or leg, on the bone, and cut small. The reason being that the technique is to fry the lamb quickly in the spices and then simmer it in yoghurt, no water added, just a splash to stop it from sticking to the pan if necessary.
1 large Onion, chopped
6 green cardamoms
6 cloves
1 tsp whole blackpepper corns
1 cinnanmon stick.
quarter tsp tumeric powder
1 tsp cumin powder
2 tsp coriander powder
1 tsp kashmiri chilli powder
2 Tbsp of Garlic/ginger paste
6 or 8 fresh green chillies, left whole, just pricked with a fork
1 large tub (500g) of good quality Yoghurt (Onken is great for Indian food)
Salt to taste
2 tablespoons of crushed almonds.
Heat up 2 Tbsp of oil, add in the whole spices and when they crackle, add in the onion and gently fry till golden.
Add the chillies, stir fry for a minute, then add the powdered spices one at a time, frying each for a minute or so before adding the next one. Then add the garlic/ginger paste and fry for another couple of minutes until the spice/oil mix is well blended. Add the almonds and salt at this stage.
Turn up the heat, and stir fry the lamb making sure it's thoroughly coated in the spice mix..then turn down the heat and keep stir frying for at least another 5 minutes ensuring it doesn't burn.
Turn the heat right down, add in the yoghurt gradually, a couple of spoons at a time and keep mixing and stirring.
Once all the yoghurt is in and looks well blended with the spices..pop the lid on and simmer till the lamb is tender, probably about 25/30 minutes. You can add spashes of water at this stage to stop it sticking if required.
Garnish with fresh coriander and eat with rice and/or naan.
Chicken Masala
Ingredients:
1 kilo of chicken thighs,
3 TBSPS sunflower oil,
1 large onion, sliced.
1 TBSP garlic/ginger paste,
1 tsp cumin seeds,
1 stick cinnamon,
2 bay leaves,
4 green cardamoms,
1 tsp black peppercorns,
4 cloves,
1/4 tsp turmeric powder,
1 tsp cumin powder,
2 tsp coriander powder,
2 tsp kashmiri chilli powder
1 whole green chilli,
2 TBSPS tomato puree or half a can of tomatoes,
1 tsp garam masala,
salt to taste.
The key to getting a good dark colour is in the frying of the onions. Always aim for at least golden brown for this type of dish, even if the onion starts to get very dark, don't panic, just turn the heat down so it doesn't burn.
Heat up the oil
Pop in all the whole spices, as soon as they start to sizzle, add the onion and fry till golden brown. I must stress the importance of this, don't rush it, this can take a good 15 minutes, but will determine the colour and depth of flavour of the sauce.
Then add the powdered spices, start with tumeric and coriander as they take longer to cook ,as you add each powdered spice, keep stirring, give it at least 30 secs/1 minute before you add the next one.
Then add salt.
Reduce the heat, add the garlic/ginger paste and cook for a couple of minutes.
Now, take a fork and prick holes in the green chilli gently. Pop the chilli into the oil/spices. Fry gently for about a minute.
Then, turn up the heat and add the chicken. Stir fry the chicken thoroughly in the pan till it's well coated with the oil/spices. Lower the heat and continue to stir fry for a couple of minutes. There won't be much liquid in the pan but don't worry, just keep stirring.
Add the 2 TBSP of tomato puree/half a can of tomatoes and stir thoroughly for a couple of minutes.
Then, you can either just cover the pan adding splashes of water, till the chicken is tender for a dry sauce, very good for eating with bread/nan. Or, add a cup of hot water and let it simmer with the lid on for more gravy. Add more water if you think the sauce is looking too thick.
When the chicken is tender, sprinkle a tsp of garam masala all over and a handful of fresh coriander as garnish. Eat.
dapprman said:
thebraketester said:
I swear by that book as well - have made 27 of the 50 and made notes on them I circulate to each of the friends I bought the book for.Chiming into the thread here with an early New Year's Resolution
My wife and I both love supermarket and take-away Indian and Thai Curry, but rarely cook one from scratch.
As new residents of Tier 3 (waves at folk up north) we have more time at home so I have resolved to cook more curries from scratch in 2021.
My favourite dish from our local Thai is Beef Massaman Curry, which they tend to use the tenderest cuts of beef for, it's absolutely divine (just writing this I am thinking of ordering it tonight!)
So, I am going to have a crack at that, to see how my home-cooked effort compares. My go-to place for recipes is the BBC Good Food website, as I like the simple style and they generally use easy to acquire ingredients, so am gonna try this.
https://www.bbcgoodfood.com/recipes/beef-massaman-...
My wife and I both love supermarket and take-away Indian and Thai Curry, but rarely cook one from scratch.
As new residents of Tier 3 (waves at folk up north) we have more time at home so I have resolved to cook more curries from scratch in 2021.
My favourite dish from our local Thai is Beef Massaman Curry, which they tend to use the tenderest cuts of beef for, it's absolutely divine (just writing this I am thinking of ordering it tonight!)
So, I am going to have a crack at that, to see how my home-cooked effort compares. My go-to place for recipes is the BBC Good Food website, as I like the simple style and they generally use easy to acquire ingredients, so am gonna try this.
https://www.bbcgoodfood.com/recipes/beef-massaman-...
Nice simple recipe and really flavoursome
Courgette subzi
Peel and chop 2-3 courgettes into discs
Fry one medium sized Bombay onion until turning brown. Add courgettes, 1/4 teaspoon turmeric, salt to taste but probably 2/3 teaspoon, half a fresh green chilli and 1/2 tomato or a few cherry tomatoes whole. Reduce heat to half, cover and cook for 20 mins. Mash up with a potato masher/back of spoon
Sprinkle fresh coriander and serve. The sweetness of the courgette is really good.
I usually make this to accompany daal and rice.
Courgette subzi
Peel and chop 2-3 courgettes into discs
Fry one medium sized Bombay onion until turning brown. Add courgettes, 1/4 teaspoon turmeric, salt to taste but probably 2/3 teaspoon, half a fresh green chilli and 1/2 tomato or a few cherry tomatoes whole. Reduce heat to half, cover and cook for 20 mins. Mash up with a potato masher/back of spoon
Sprinkle fresh coriander and serve. The sweetness of the courgette is really good.
I usually make this to accompany daal and rice.
craigjm said:
CharlesdeGaulle said:
When posters say BIR, what does that mean?
British Indian Restaurant. Basically the gallons of base sauce to make every curry taste the same with pre cooked meat method Glassman said:
craigjm said:
CharlesdeGaulle said:
When posters say BIR, what does that mean?
British Indian Restaurant. Basically the gallons of base sauce to make every curry taste the same with pre cooked meat method 
craigjm said:
Glassman said:
craigjm said:
CharlesdeGaulle said:
When posters say BIR, what does that mean?
British Indian Restaurant. Basically the gallons of base sauce to make every curry taste the same with pre cooked meat method So I have the good fortune of having married into a Bangladeshi family in the uk and the food is fantastic. Interestingly they wouldn’t recognize most of the names on a restaurant menu, unless they happen to work in one.
I have been impressed at the recipes above - they seem have grasped the basics really well if stewing down the onions, then allowing a proper time for the spices to develop their flavour rather than sticking it all in a big pot together. I’m going to try a few of them on my family and will let you know.
MrJuice said:
Nice simple recipe and really flavoursome
Courgette subzi
Peel and chop 2-3 courgettes into discs
Fry one medium sized Bombay onion until turning brown. Add courgettes, 1/4 teaspoon turmeric, salt to taste but probably 2/3 teaspoon, half a fresh green chilli and 1/2 tomato or a few cherry tomatoes whole. Reduce heat to half, cover and cook for 20 mins. Mash up with a potato masher/back of spoon
Sprinkle fresh coriander and serve. The sweetness of the courgette is really good.
I usually make this to accompany daal and rice.
I'm doing veggie curry tonight - might try this one. Got everything except the fresh chilli but my partner is a spice wimp anyway. Courgette subzi
Peel and chop 2-3 courgettes into discs
Fry one medium sized Bombay onion until turning brown. Add courgettes, 1/4 teaspoon turmeric, salt to taste but probably 2/3 teaspoon, half a fresh green chilli and 1/2 tomato or a few cherry tomatoes whole. Reduce heat to half, cover and cook for 20 mins. Mash up with a potato masher/back of spoon
Sprinkle fresh coriander and serve. The sweetness of the courgette is really good.
I usually make this to accompany daal and rice.
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