The homemade curry thread
Discussion
Made an excellent Beef Rendang on Saturday from the same Rick Stein book - followed his recipe mostly, but used a jar of spice paste from Waitrose and 2 sachets of spice paste from an Oriental Supermarket.
The main difference was I cooked it for a bit longer, then removed the beef, shredded it and then put it back. Makes a massive difference in my opinion and well worth the effort.
Not that time consuming to make, but lots of simmering time needed.
The main difference was I cooked it for a bit longer, then removed the beef, shredded it and then put it back. Makes a massive difference in my opinion and well worth the effort.
Not that time consuming to make, but lots of simmering time needed.
Fane said:
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.
Although this is a nice dish its not really Tarka Daal. She creates a kind of tarka and then makes it into a sauce and adds the lentils which is the way a British Indian restaurant does it which is why they are often watery crap. A proper tarka daal makes a lentil curry to the consistency of porridge and then a separate tarka (which is the ghee and spices fry combination) is then stirred through the lentil dish. 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.
ben5575 said:
Thread refresh as this is presently reduced to £7.32 for prime members as part of prime day - it's on a lightning deal but with plenty left - need to check if I have it already.
nebpor said:
The Previns sauces are fantastic and the nan bread beggars belief it comes from a plastic bag - thank you so much for the suggestion! Oh and the chutney ....
Where did you buy the nanns from? Edit: can find them on the Previns site, but not sure I want to be paying so much shipping just for naan bread....?
hiccy18 said:
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.
Nearly an hour to make some plain 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.
Edited by hiccy18 on Tuesday 19th January 22:31
No thanks. I'd far rather spend 50p on a microwave pouch from Sainsburys. The consistency is right every time and its not like boiled rice tastes of much anyway. Its just there to provide some carbs and soak up the sauce.
On naan breads, not sure if you can get them all over but here in West Yorkshire these are easy to get.
https://mullacoonline.com/products/clay-oven-spicy...
Almost as good as a takeaway one, good value, various flavours and hardly lose any quality when freezing them.
https://mullacoonline.com/products/clay-oven-spicy...
Almost as good as a takeaway one, good value, various flavours and hardly lose any quality when freezing them.
Davey S2 said:
Nearly an hour to make some plain rice??
No thanks. I'd far rather spend 50p on a microwave pouch from Sainsburys. The consistency is right every time and its not like boiled rice tastes of much anyway. Its just there to provide some carbs and soak up the sauce.
No thanks. I'd far rather spend 50p on a microwave pouch from Sainsburys. The consistency is right every time and its not like boiled rice tastes of much anyway. Its just there to provide some carbs and soak up the sauce.
Get the right rice for the job and it makes all the difference. Sometimes the rice is better than the curry.
A mixed vegetable rice with whole spices is amazing.
Google some of Madhur Jaffreys' rice dishes.
Perfect basmati rice, every time.
Fry some onions, add teaspoon cumin seeds, a few cardamon pods, a cinnamon stick, pinch salt, basmati rice with exactly twice the volume of water to rice.
Bring to simmer cover for exactly 10mins, no more no less, do not be tempted to open lid.
After 10 mins take off heat stir, remove cinnamon stick, cover and leave for 10mins for rice to absorb any moisture.
Serve.
Fry some onions, add teaspoon cumin seeds, a few cardamon pods, a cinnamon stick, pinch salt, basmati rice with exactly twice the volume of water to rice.
Bring to simmer cover for exactly 10mins, no more no less, do not be tempted to open lid.
After 10 mins take off heat stir, remove cinnamon stick, cover and leave for 10mins for rice to absorb any moisture.
Serve.
Davey S2 said:
Nearly an hour to make some plain rice??
No thanks. I'd far rather spend 50p on a microwave pouch from Sainsburys. The consistency is right every time and its not like boiled rice tastes of much anyway. Its just there to provide some carbs and soak up the sauce.
You need to try decent rice. Aged basmati rice simply boiled is flavourful enough to eat on its own. If your rice "doesnt taste of much" you are buying rubbish (like the pouch) or doing it wrong.No thanks. I'd far rather spend 50p on a microwave pouch from Sainsburys. The consistency is right every time and its not like boiled rice tastes of much anyway. Its just there to provide some carbs and soak up the sauce.
How u doing said:
Perfect basmati rice, every time.
Fry some onions, add teaspoon cumin seeds, a few cardamon pods, a cinnamon stick, pinch salt, basmati rice with exactly twice the volume of water to rice.
Bring to simmer cover for exactly 10mins, no more no less, do not be tempted to open lid.
After 10 mins take off heat stir, remove cinnamon stick, cover and leave for 10mins for rice to absorb any moisture.
Serve.
I think I need to start upping my rice game, I'll give this a try. Fry some onions, add teaspoon cumin seeds, a few cardamon pods, a cinnamon stick, pinch salt, basmati rice with exactly twice the volume of water to rice.
Bring to simmer cover for exactly 10mins, no more no less, do not be tempted to open lid.
After 10 mins take off heat stir, remove cinnamon stick, cover and leave for 10mins for rice to absorb any moisture.
Serve.
How u doing said:
Perfect basmati rice, every time.
Fry some onions, add teaspoon cumin seeds, a few cardamon pods, a cinnamon stick, pinch salt, basmati rice with exactly twice the volume of water to rice.
Bring to simmer cover for exactly 10mins, no more no less, do not be tempted to open lid.
After 10 mins take off heat stir, remove cinnamon stick, cover and leave for 10mins for rice to absorb any moisture.
Serve.
Do you rinse any of the starch out of the rice prior to cooking?Fry some onions, add teaspoon cumin seeds, a few cardamon pods, a cinnamon stick, pinch salt, basmati rice with exactly twice the volume of water to rice.
Bring to simmer cover for exactly 10mins, no more no less, do not be tempted to open lid.
After 10 mins take off heat stir, remove cinnamon stick, cover and leave for 10mins for rice to absorb any moisture.
Serve.
zygalski said:
Do you rinse any of the starch out of the rice prior to cooking?
Theres lots of conflicting advice about rinsing and soaking etc but I always soak for at least half an hour, changing the water and rinsing several times.Others who are far more accomplished will say no need to do this and advocate any number of cooking techniques but this for me gives a far more consistent result and (importantly for work) a greater yield.
zygalski said:
How u doing said:
Perfect basmati rice, every time.
Fry some onions, add teaspoon cumin seeds, a few cardamon pods, a cinnamon stick, pinch salt, basmati rice with exactly twice the volume of water to rice.
Bring to simmer cover for exactly 10mins, no more no less, do not be tempted to open lid.
After 10 mins take off heat stir, remove cinnamon stick, cover and leave for 10mins for rice to absorb any moisture.
Serve.
Do you rinse any of the starch out of the rice prior to cooking?Fry some onions, add teaspoon cumin seeds, a few cardamon pods, a cinnamon stick, pinch salt, basmati rice with exactly twice the volume of water to rice.
Bring to simmer cover for exactly 10mins, no more no less, do not be tempted to open lid.
After 10 mins take off heat stir, remove cinnamon stick, cover and leave for 10mins for rice to absorb any moisture.
Serve.
Use a saucepan with a decently fitting lid. Mines an aluminium nonstick, glass lid affair.
dapprman said:
ben5575 said:
Thread refresh as this is presently reduced to £7.32 for prime members as part of prime day - it's on a lightning deal but with plenty left - need to check if I have it already.I was reading one article saying the need for soaking depend on the type of rice, that the rice we get here doesn't need much. I also need to up my rice game however as tend to just boil up some white rice and the pics above look great.
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