The homemade curry thread
Discussion
craigjm said:
dave_s13 said:
https://www.amazon.co.uk/dp/B002P8AQJ0/ref=cm_sw_r...
Mae Ploy is the daddy of Thai pastes....in my opinion.
I used to agree until I found Mae Jum Mae Ploy is the daddy of Thai pastes....in my opinion.
https://maejum.com/
Their jungle curry paste is amazing
Gobi
https://www.instagram.com/p/CEXYTC1lyZ-/?utm_sourc...
Lamb
https://www.instagram.com/p/B_0J47KlOma/?utm_sourc...
Haggis Keema
https://www.instagram.com/p/B8jqP6pl9gY/?utm_sourc...
Chicken
https://www.instagram.com/p/B4ApiJmlFAT/?utm_sourc...
Marrow
https://www.instagram.com/p/B243utCFqxK/?utm_sourc...
Poussin
https://www.instagram.com/p/BsAhtK8luo7/?utm_sourc...
https://www.instagram.com/p/CEXYTC1lyZ-/?utm_sourc...
Lamb
https://www.instagram.com/p/B_0J47KlOma/?utm_sourc...
Haggis Keema
https://www.instagram.com/p/B8jqP6pl9gY/?utm_sourc...
Chicken
https://www.instagram.com/p/B4ApiJmlFAT/?utm_sourc...
Marrow
https://www.instagram.com/p/B243utCFqxK/?utm_sourc...
Poussin
https://www.instagram.com/p/BsAhtK8luo7/?utm_sourc...
peter tdci said:
craigjm said:
dave_s13 said:
https://www.amazon.co.uk/dp/B002P8AQJ0/ref=cm_sw_r...
Mae Ploy is the daddy of Thai pastes....in my opinion.
I used to agree until I found Mae Jum Mae Ploy is the daddy of Thai pastes....in my opinion.
https://maejum.com/
Their jungle curry paste is amazing
There are some great Indian food blogs out there.
https://www.sailusfood.com/
https://www.spiceupthecurry.com/kala-chana-curry-r...
I am trying to do veggie 3 days a week so Indian food is a god send.
https://www.sailusfood.com/
https://www.spiceupthecurry.com/kala-chana-curry-r...
I am trying to do veggie 3 days a week so Indian food is a god send.
I can usually make a nice curry, but where I struggle is with simple boiled rice.
Recipes tell you to use double the quantity of water to rice, but it depends on the width of your pan. A wide pan means there’s no depth of water and it evaporates before the rice is cooked. Too much water left in the pan means soggy rice.
I struggle to get the balance right.
Recipes tell you to use double the quantity of water to rice, but it depends on the width of your pan. A wide pan means there’s no depth of water and it evaporates before the rice is cooked. Too much water left in the pan means soggy rice.
I struggle to get the balance right.
LeadFarmer said:
I can usually make a nice curry, but where I struggle is with simple boiled rice.
Recipes tell you to use double the quantity of water to rice, but it depends on the width of your pan. A wide pan means there’s no depth of water and it evaporates before the rice is cooked. Too much water left in the pan means soggy rice.
I struggle to get the balance right.
One of he best methods I have ever used is Jamie Olivers ( i am sure he didnt invent it)Recipes tell you to use double the quantity of water to rice, but it depends on the width of your pan. A wide pan means there’s no depth of water and it evaporates before the rice is cooked. Too much water left in the pan means soggy rice.
I struggle to get the balance right.
https://www.jamieoliver.com/features/how-to-cook-r...
Its a bit faffy but it works really well and isn't that time/quantity sensitive.
LeadFarmer said:
I can usually make a nice curry, but where I struggle is with simple boiled rice.
Recipes tell you to use double the quantity of water to rice, but it depends on the width of your pan. A wide pan means there’s no depth of water and it evaporates before the rice is cooked. Too much water left in the pan means soggy rice.
I struggle to get the balance right.
I will probably get killed for this but this is an easy way to get rice right Recipes tell you to use double the quantity of water to rice, but it depends on the width of your pan. A wide pan means there’s no depth of water and it evaporates before the rice is cooked. Too much water left in the pan means soggy rice.
I struggle to get the balance right.
If you want to make it easy buy decent basmati rice and just put your rice into a pan of boiling water not worrying about the quantity of water being too large. Bring it back to the boil and then down to a fast simmer for 10 minutes. Check and leave for another 2-3 if required. When done drain the rice into a sieve and give it a quick bath with boiling water from the kettle. Job done
craigjm said:
I will probably get killed for this but this is an easy way to get rice right
If you want to make it easy buy decent basmati rice and just put your rice into a pan of boiling water not worrying about the quantity of water being too large. Bring it back to the boil and then down to a fast simmer for 10 minutes. Check and leave for another 2-3 if required. When done drain the rice into a sieve and give it a quick bath with boiling water from the kettle. Job done
Pretty much the exact post I was going to write. If you want to make it easy buy decent basmati rice and just put your rice into a pan of boiling water not worrying about the quantity of water being too large. Bring it back to the boil and then down to a fast simmer for 10 minutes. Check and leave for another 2-3 if required. When done drain the rice into a sieve and give it a quick bath with boiling water from the kettle. Job done
Personally usually use Tilda Basmati and simmer for 7.5 mins. The rest exactly the same as you.
LeadFarmer said:
I can usually make a nice curry, but where I struggle is with simple boiled rice.
Recipes tell you to use double the quantity of water to rice, but it depends on the width of your pan. A wide pan means there’s no depth of water and it evaporates before the rice is cooked. Too much water left in the pan means soggy rice.
I struggle to get the balance right.
2 cups water for each cup (properly washed) rice works fine for basmati in our rice cooker. If you're not covering the pan then you should.Recipes tell you to use double the quantity of water to rice, but it depends on the width of your pan. A wide pan means there’s no depth of water and it evaporates before the rice is cooked. Too much water left in the pan means soggy rice.
I struggle to get the balance right.
Absolutely love curry. From a simple butter chicken or lamb biryani to more authentic stuff. Particularly like a solid BIR, and our local is great, have the curry guy book, dishoom, stein etc and some old classics. The internet is obviously an incredible source of info.
However, I did Angela Maliks course at Leiths a couple of years ago now and it was a real eye opener on Indian food. She was also quite lovely and a great tutor. The butter chicken we made was absolutely out of this world. Prior to taking this course, I wouldn’t have ever ordered a butter chicken!
Randomly of all the things I have gathered together over the last few years, I have found that garlic and ginger paste (separately or together) have really made cooking curry a total pleasure! That and a kamado bbq to get a very good approximation of tandoori chicken without a tandoor, I also use an old wok as a sort of makeshift Karahi on it as the heat is so intense.
A few weeks I made a sort of fusion style Sunday lunch as it was miserable out! (Excuse the plates!)
Starter was Curried Crab croquette, mango curry mayonnaise, mango, green chilli chutney, deep fried curried chickpeas, cucumber and pickled celeriac, tandoori king prawns.
Then onto French trimmed, spiced rack of lamb with a Coriander, mint and parsley, breadcrumb crust. Bombay Potatoes, spiced okra, pea and mint chutney, Spiced baby aubergine, aubergine chutney, wild mushroom rice.
WRT rice, I find one cup rice, 2 cups water, boil hard until the water has evaporated, foil, lid and steam for a good 15 mins and it never fails to produce good rice. Extra long grain basmati rice also feels like it makes a more authentic pilau or biryani.
However, I did Angela Maliks course at Leiths a couple of years ago now and it was a real eye opener on Indian food. She was also quite lovely and a great tutor. The butter chicken we made was absolutely out of this world. Prior to taking this course, I wouldn’t have ever ordered a butter chicken!
Randomly of all the things I have gathered together over the last few years, I have found that garlic and ginger paste (separately or together) have really made cooking curry a total pleasure! That and a kamado bbq to get a very good approximation of tandoori chicken without a tandoor, I also use an old wok as a sort of makeshift Karahi on it as the heat is so intense.
A few weeks I made a sort of fusion style Sunday lunch as it was miserable out! (Excuse the plates!)
Starter was Curried Crab croquette, mango curry mayonnaise, mango, green chilli chutney, deep fried curried chickpeas, cucumber and pickled celeriac, tandoori king prawns.
Then onto French trimmed, spiced rack of lamb with a Coriander, mint and parsley, breadcrumb crust. Bombay Potatoes, spiced okra, pea and mint chutney, Spiced baby aubergine, aubergine chutney, wild mushroom rice.
WRT rice, I find one cup rice, 2 cups water, boil hard until the water has evaporated, foil, lid and steam for a good 15 mins and it never fails to produce good rice. Extra long grain basmati rice also feels like it makes a more authentic pilau or biryani.
Try the absorption method for rice:
1. Soak the rice in cold water for 10 to 20 mins (no more, no less)
2. Rinse until the water is clear then drain
3. Heat ghee in your saucepan, add the rice and stir fry
4. Add boiling water and stir well
5. As soon as the water starts to bubble put the lid on the pan and reduce the heat to under half. Leave as is for 3 mins then turn the heat off and leave it for 3 mins.
6. After 6 mins make sure the water above the rice is absorbed then put the pan with the lid on in an oven set to 80-100°C and leave it there for 30 mins or so; you can leave it longer if necessary.
Use twice the volume of water to weight of rice e.g. 500ml water, 250g rice.
You can add flavourings to the ghee before putting the rice in, a bit of cassia bark and star anise is nice; if you do that stirfry them briefly before adding the rice. You can also use olive oil instead of ghee.
Also you can buy too cheap rice: I usually use Laila, Tilda is nice but normally pricey in comparison.
1. Soak the rice in cold water for 10 to 20 mins (no more, no less)
2. Rinse until the water is clear then drain
3. Heat ghee in your saucepan, add the rice and stir fry
4. Add boiling water and stir well
5. As soon as the water starts to bubble put the lid on the pan and reduce the heat to under half. Leave as is for 3 mins then turn the heat off and leave it for 3 mins.
6. After 6 mins make sure the water above the rice is absorbed then put the pan with the lid on in an oven set to 80-100°C and leave it there for 30 mins or so; you can leave it longer if necessary.
Use twice the volume of water to weight of rice e.g. 500ml water, 250g rice.
You can add flavourings to the ghee before putting the rice in, a bit of cassia bark and star anise is nice; if you do that stirfry them briefly before adding the rice. You can also use olive oil instead of ghee.
Also you can buy too cheap rice: I usually use Laila, Tilda is nice but normally pricey in comparison.
Edited by hiccy18 on Tuesday 19th January 22:31
I use the absorption method for Chinese style rice every other day. It doesn't have the texture of Indian restaurant rice but its so easy it can't be beat. This serves 3 people or 2 greedy people.
1. Put 1 cup of Asian style short grain rice in a regular, deep sided saucepan.
2. Rinse the rice by half filling the pan with water, swishing with your hand until water is cloudy, then carefully pouring the water out.
3. Repeat x 2 or until the water is clear.
4. Add 1.5 cups water to the pan for cooking.
5. Put the saucepan on a small burner set to its hottest setting, put the lid on, and bring to the boil (lid will rattle).
6. As soon as you see lid rattling or flecks of water around the lid, turn the heat to its lowest setting to stop water boiling over. You may want to lift the lid once to release steam.
7. Simmer on the lowest heat for 15 minutes, then remove from the hob and fluff with a fork.
8. Let it rest on the table with the lid on for 2 minutes and serve.
1. Put 1 cup of Asian style short grain rice in a regular, deep sided saucepan.
2. Rinse the rice by half filling the pan with water, swishing with your hand until water is cloudy, then carefully pouring the water out.
3. Repeat x 2 or until the water is clear.
4. Add 1.5 cups water to the pan for cooking.
5. Put the saucepan on a small burner set to its hottest setting, put the lid on, and bring to the boil (lid will rattle).
6. As soon as you see lid rattling or flecks of water around the lid, turn the heat to its lowest setting to stop water boiling over. You may want to lift the lid once to release steam.
7. Simmer on the lowest heat for 15 minutes, then remove from the hob and fluff with a fork.
8. Let it rest on the table with the lid on for 2 minutes and serve.
Lotobear said:
Previns is indeed very good in my opinion - we use it a lot and it makes a very authentic curry, quickly.
Our local Deli sells it for around £5 a pot which I think is extortion but I can get two curries out of a pot with a bit of my own 'tweaking'. It's a great 'base'
Thank you - I just made a big order from their website. Making a lot of curry just now and want to make it simpler - like you, I tend to use these things as bases and add to them!Our local Deli sells it for around £5 a pot which I think is extortion but I can get two curries out of a pot with a bit of my own 'tweaking'. It's a great 'base'
nebpor said:
So much better looking! Plain, garlic and peshwari - my Indian friend reckons they look the same as the clay-baked ones you can get in Premier stores. They look a million times better than anything i've seen in the supermarket. I'll update once we've had some!
The only supermarket one I like is Tesco Finest range, hard to find at the moment though
At the weekend, we had Tarka Daal using an Anjum Anand receipe, with some Chicken Tikka and pillaf - bloody lovely.
https://www.bbc.co.uk/food/recipes/tarkadal_90055
Inspired by Jonathan Van Tam getting vilified by the press for having a starter, a side dish and some rice.
https://www.bbc.co.uk/food/recipes/tarkadal_90055
Inspired by Jonathan Van Tam getting vilified by the press for having a starter, a side dish and some rice.
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