The homemade curry thread

[Greshamst]

Made a big chicken, chickpea, potato and cauliflower curry.

But took longer than I’d planned, I want to go to bed, and I need to put it in the fridge.

So an impromptu ice bath has been created to cool it down.

[CharlesdeGaulle]

This was leftovers from Saturday night, when it was served with a bit more panache and wasn't piled up quite a untidily as it was tonight.

Indian hotel chicken with onion rice and muttar paneer.

[Gone a bit AMG]

and31 said:

Gone a bit AMG said:

That looks the bks!!!!
I could just tuck into that now-top job!

Thanks, having another go tonight. Onion bhajis are a doddle a tweaked version of the curryguys BIR recipe as is the red onion chutney. Mint dip my own. The popadoms are pataks cook at home, deep fried and the rotis are from the naan bakery round the corner. 6 for £1.50. I’m not kneading st whilst he’s knocking them out from his tandoor at that price. Particularly as they freeze.

Chicken tikka Ceylon from Glebe tonight.

[craigjm]

Yeah onion bhajis are easy and sometimes I do variations on them by adding in chillis and garlic or by replacing some of the onion with courgette or spinach etc. play around and see what works

It’s definitely not worth making your own popadoms

[Robberto]

I always struggled with onion bhajees. I have the Curry Guy Bible and have followed his recipe a number of times without success. I have tried deep-frying them and air frying them (as per his modified recipe online) and they always come out too “doughy” for want of a better term. They came out slightly better in oil than they did in the air fryer but not by enough to justify dealing with the leftover oil.

I have tried reducing the amount of gram flour and even tried it with none at all as the mixture was already a fairly good consistency. Any tips?

[craigjm]

Robberto said:

I always struggled with onion bhajees. I have the Curry Guy Bible and have followed his recipe a number of times without success. I have tried deep-frying them and air frying them (as per his modified recipe online) and they always come out too “doughy” for want of a better term. They came out slightly better in oil than they did in the air fryer but not by enough to justify dealing with the leftover oil.

I have tried reducing the amount of gram flour and even tried it with none at all as the mixture was already a fairly good consistency. Any tips?

Is it this recipe?

https://greatcurryrecipes.net/2012/02/10/onion-bha...

Make sure you leave the salted onions for long enough, if you’re not sure leave them a bit longer. When you add the gram flour just add a bit at a time you might not need all that is listed. Don’t overwork them just roll them into balls. My advice then would be to treat them like chips. Put them in the freezer for a short while to firm up and then cook them on the lower heat. Take them out, let them cool completely or even do that step the night before and then do the final fry on the hot heat

[Robberto]

craigjm said:

Is it this recipe?

https://greatcurryrecipes.net/2012/02/10/onion-bha...

Make sure you leave the salted onions for long enough, if you’re not sure leave them a bit longer. When you add the gram flour just add a bit at a time you might not need all that is listed. Don’t overwork them just roll them into balls. My advice then would be to treat them like chips. Put them in the freezer for a short while to firm up and then cook them on the lower heat. Take them out, let them cool completely or even do that step the night before and then do the final fry on the hot heat

Yeah that’s the one, I have the purple book and the recipe is basically that one.

Treating them like chips is a great shout, I’ll give that a try. I also see there’s a meghod of cooking them in the oven. Maybe a combo of the oven and air fryer might help in cooking them through and help them not be so stodgy

Thanks for the tips!

[Gone a bit AMG]

Chicken Pathia, paratha and popadoms

[craigjm]

Gone a bit AMG said:

Chicken Pathia, paratha and popadoms

Is that a BIR recipe or a traditional one? Just wondering what you use for the sweet and sour? Traditionally it’s jaggery, lime and vinegar. Most BIR recipes use brown sugar and tamarind

[Gone a bit AMG]

craigjm said:

Is that a BIR recipe or a traditional one? Just wondering what you use for the sweet and sour? Traditionally it’s jaggery, lime and vinegar. Most BIR recipes use brown sugar and tamarind

It’s pretty much the Glebe hotel style Pathia recipe so tamarind sauce which ticks the sugar and vinegar and I had lemon to hand and a lot of lemon juice didn’t hurt at all. Having followed probably a dozen of his recipes to the letter it’s nice to have a play with his gravies.

[CharlesdeGaulle]

Gone a bit AMG said:

... it’s nice to have a play with his gravies.

Oo-er.

[craigjm]

CharlesdeGaulle said:

Oo-er.

[PhilAsia]

Robberto said:

I always struggled with onion bhajees. I have the Curry Guy Bible and have followed his recipe a number of times without success. I have tried deep-frying them and air frying them (as per his modified recipe online) and they always come out too “doughy” for want of a better term. They came out slightly better in oil than they did in the air fryer but not by enough to justify dealing with the leftover oil.

I have tried reducing the amount of gram flour and even tried it with none at all as the mixture was already a fairly good consistency. Any tips?

Use 30% rice flour to 70% besan, as the rice flour makes them crunchier.