The homemade curry thread
Discussion
Gone a bit AMG said:
craigjm said:
looks good. I take it thats a shop bought naan next to it
Yes, made my own last weekend and will experiment again but having a dedicated naan bakery attached to an Asian grocers that does 3 for £1.25 a ten minute stroll away there’s not a lot of point making the mess. 
Tickle said:
Looking good, but can’t help but think that’ll take a lot of freezer space up! AMG put his in bags (same as me) but then flattened them, for optimal space saving. Whereas mine are all weird shapes from bunging them in the freezer. A touch of genius I always forget, but see weekly on FB reels… I’m also doing curry tonight. Almost there, running a little late
Edited by illmonkey on Saturday 13th January 20:23
illmonkey said:
And here we go. I tend to forgo rice in exchange for a naan. It’s just dinner for 1 (sad face) so can’t be bothered to do loads of extras.
Anyway, rice is bland
Glad to see someone else happy to spend time cooking a curry for one. I often do, but most people I know say they can’t be arsed to cook something good just for themselves. Anyway, rice is bland
UTH said:
illmonkey said:
Glad to see someone else happy to spend time cooking a curry for one. I often do, but most people I know say they can’t be arsed to cook something good just for themselves. I seem to have 4 or 5 things I’m really good at and just cycle them
, I need try to venture out. But the Glebe curry is a staple, I said it last time, but that was miles better than the local take awayETA: I finally found some of the M&S naans, they’ve changed slightly but hands down the best naan I’ve found without being in a restaurant. That’s a large, but that size was the regular one 2 years ago. I’m just glad i found them again
Edited by illmonkey on Saturday 13th January 20:57
illmonkey said:
I really enjoy cooking, and learning how to do stuff. Not saying I’m great, but it’s sort of a hobby. I’ll cook fresh every day for just me, apart from the odd lazy day.
I seem to have 4 or 5 things I’m really good at and just cycle them, I need try to venture out. But the Glebe curry is a staple, I said it last time, but that was miles better than the local take away
ETA: I finally found some of the M&S naans, they’ve changed slightly but hands down the best naan I’ve found without being in a restaurant. That’s a large, but that size was the regular one 2 years ago. I’m just glad i found them again
Interesting, high paise for the naan. I always have Sainsbury’s taste the difference garlic naans, but I’ll have to check out the M&S at some point I seem to have 4 or 5 things I’m really good at and just cycle them
, I need try to venture out. But the Glebe curry is a staple, I said it last time, but that was miles better than the local take awayETA: I finally found some of the M&S naans, they’ve changed slightly but hands down the best naan I’ve found without being in a restaurant. That’s a large, but that size was the regular one 2 years ago. I’m just glad i found them again
Edited by illmonkey on Saturday 13th January 20:57
illmonkey said:
Looking good, but can’t help but think that’ll take a lot of freezer space up! AMG put his in bags (same as me) but then flattened them, for optimal space saving. Whereas mine are all weird shapes from bunging them in the freezer. A touch of genius I always forget, but see weekly on FB reels…
Online shop brought them as a replacement! Luckily I've got a freezer in an outhouse for extra stuff like this. I got 15 pheasants this evening to add sort and freeze tomorrow too.Maybe some game curry posts soon.
UTH said:
number2 said:
Doing the Glebe vindaloo recipe? Done it before? Interested to see what you think. 
. Didn't make my own bhaji or naan this evening
craigjm said:
OK so here is a more authentic recipe for jalfrezi
60ml cooking oil
1 tsp cumin seeds
1 medium (~220 g) yellow onion, finely chopped
5-6 garlic cloves, crushed or finely chopped
1 inch ginger, crushed or finely chopped
1 lb (454 g) boneless chicken thighs, cubed into 3/4-1” pieces, or chicken breast
2 tsp coriander powder
1 tsp Kashmiri red chili powder
1/2 tsp turmeric powder
1/2 tsp chili powder
1/2 tsp garam masala
1/4 tsp ground black pepper
1 1/8 tsp sea salt
300g chopped tomatoes
2 tsp tomato paste,
1 green bell pepper, cubed into 1” squares
1 red bell pepper, cubed into 1” squares
1/2 small (~60 g) red or yellow onion, cubed into ¾” squares
2 green chili chopped or sliced more if you like it hotter. This gives a medium curry
1 tbsp soy sauce
1 tbsp ketchup
1 tsp white wine vinegar or cider vinegar
1 tsp lemon juice, or lime juice
Coriander for garnish
Heat oil in a large wok over medium-high heat. Once the oil is hot, add the cumin seeds (they’ll start to sizzle) and onion. fry until the onions are golden. Add the garlic and ginger and fry for another minute, until aromatic.
Add the chicken and fry until the color changes from pink to pale. Add all the ground spices and salt and fry for 1-2 minutes. You’ll start to see the oil glisten and separate.
Stir in the puréed tomatoes and tomato paste. fry for 5-6 minutes, until the tomatoes are cooked and the oil starts to glisten.
Add the red and green bell peppers, onion, green chili pepper, soy sauce, ketchup, and vinegar. Fry for another 4-5 minutes, until the bell peppers have softened to your liking and you can see the oil separating from the curry. If the curry is starting to dry up, add 60 ml of water and fry to desired consistency. The sauce should be thick like a chinese sauce rather than an indian curry sauce. The final result should look more like a stir fry.
Turn off the heat. Squeeze in the lemon juice and garnish with the coriander
Thanks for posting this! It’s great to see a curry recipe that doesn’t require lots of weird & wonderful ingredients that a non curry creator (me) just wouldn’t have hanging around. I had a stab at it yesterday and we really enjoyed it - had a lovely fresh taste to it and it didn’t feel naughty either as there’s nothing bad in there really. My OH isn’t really into curry and she loved it. 60ml cooking oil
1 tsp cumin seeds
1 medium (~220 g) yellow onion, finely chopped
5-6 garlic cloves, crushed or finely chopped
1 inch ginger, crushed or finely chopped
1 lb (454 g) boneless chicken thighs, cubed into 3/4-1” pieces, or chicken breast
2 tsp coriander powder
1 tsp Kashmiri red chili powder
1/2 tsp turmeric powder
1/2 tsp chili powder
1/2 tsp garam masala
1/4 tsp ground black pepper
1 1/8 tsp sea salt
300g chopped tomatoes
2 tsp tomato paste,
1 green bell pepper, cubed into 1” squares
1 red bell pepper, cubed into 1” squares
1/2 small (~60 g) red or yellow onion, cubed into ¾” squares
2 green chili chopped or sliced more if you like it hotter. This gives a medium curry
1 tbsp soy sauce
1 tbsp ketchup
1 tsp white wine vinegar or cider vinegar
1 tsp lemon juice, or lime juice
Coriander for garnish
Heat oil in a large wok over medium-high heat. Once the oil is hot, add the cumin seeds (they’ll start to sizzle) and onion. fry until the onions are golden. Add the garlic and ginger and fry for another minute, until aromatic.
Add the chicken and fry until the color changes from pink to pale. Add all the ground spices and salt and fry for 1-2 minutes. You’ll start to see the oil glisten and separate.
Stir in the puréed tomatoes and tomato paste. fry for 5-6 minutes, until the tomatoes are cooked and the oil starts to glisten.
Add the red and green bell peppers, onion, green chili pepper, soy sauce, ketchup, and vinegar. Fry for another 4-5 minutes, until the bell peppers have softened to your liking and you can see the oil separating from the curry. If the curry is starting to dry up, add 60 ml of water and fry to desired consistency. The sauce should be thick like a chinese sauce rather than an indian curry sauce. The final result should look more like a stir fry.
Turn off the heat. Squeeze in the lemon juice and garnish with the coriander
Thanks again.
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