The homemade curry thread

[illmonkey]

Afraid not. That would have been too much for a week night.

Very happy with it, but sweating a lot!

[Tickle]

Looking good

[Regbuser]

illmonkey said:

Jat got one, post here: https://www.pistonheads.com/gassing/topic.asp?h=0&...

TBT - that looks great.

Awesome! Thank you !

[UTH]

Bought myself this: https://www.spicentice.com/collections/worlds-hott...

Admittedly it's just a nice way of packaging three different packets of spices, but I'm intrigued to see how the hottest will compare with my own curry which is hotter than anything I've ever come close to in a restaurant.

[craigjm]

Chicken Keema Saag



Not the best looking curry in the world but very easy and mega tasty. Something for the new chefs to try

3 large onions chopped
3 large garlic cloves
4 hot chillis (I used birds eye in this one)
2 tbsp ginger and garlic paste
1 tbsp black onion seeds
1 tbsp black mustard seeds
4 cloves
1 small cinnamon stick
handful curry leaves
500g minced chicken
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1/2 tsp chilli powder
1 tsp fenugreek
1/2 tsp ground cardamom
400g tin chopped tomatoes
1 x chicken stock pot diluted
800g tin pulped spinach

Fry the onion seeds, mustard seeds, cinnamon stick, cloves and curry leaves in a bit of hot oil until the start to pop. Add in the chopped onions and fry for 10 minutes on a medium heat until they are soft, add in the chopped chilli and fry for a further 5 minutes and then add the chopped garlic and the garlic and ginger paste. Give the mix another 5 minutes. Turn up the heat and add in the minced chicken, break it up and seal the meat. Add in the rest of the curry spices once the meat is sealed and fry for a few more minutes. Add in one tin of chopped tomatoes and the stock. Allow this to cook stirring regularly for 5 mins or so. Add in the tin of pulped spinach, bring to the boil and then simmer for as long as you like. The longer the better to allow the flavour to develop. Serve

[CharlesdeGaulle]

Looks good. Presumably you could you finely chop the chicken rather than mince it? (I haven't got a mincer).

[craigjm]

CharlesdeGaulle said:

Looks good. Presumably you could you finely chop the chicken rather than mince it? (I haven't got a mincer).

Yeah you can make it with normal chopped chicken I just like the mouth feel that mince gives with the silky spinach pulp. Something easy for those looking to move on from spice pouches and jars. I usually make it a weekday evening when I don’t have lots of time

[red_slr]

omniflow said:

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.

I use this recipe (the non sous vide one)

https://www.youtube.com/watch?v=DCjN3g431Ts&t=...

Its amazing. The guajillo chillies make a big difference and you can get them on ebay. Well worth a go if you are into that kind of thing. If you want to cut out the simmering bit then you can pressure cook the beef then reduce it down till its dry. Can make rendang in about 1 hour this way.

I am making a biriyani tonight

[23.7]

red_slr said:

omniflow said:

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.

I use this recipe (the non sous vide one)

https://www.youtube.com/watch?v=DCjN3g431Ts&t=...

Its amazing. The guajillo chillies make a big difference and you can get them on ebay. Well worth a go if you are into that kind of thing. If you want to cut out the simmering bit then you can pressure cook the beef then reduce it down till its dry. Can make rendang in about 1 hour this way.

I am making a biriyani tonight

Love biriyani.

Mrs .7 requested curry tonight, as we had leek and potatoes in stock I made this, with some biriyani rice and nan bread.


https://www.theguardian.com/food/2019/nov/16/meera...


It was OK, not as banging as the std 23 curry. But OK. No curry leaves so finished it off with some coriander.

Some left over, so thinking of turning into soup for lunch.

Edited by 23.7 on Saturday 31st July 19:10

[craigjm]

Hmm recipe suggests that would be quite bland 23.7

[red_slr]

Here is how mine turned out, akhni with makhan chicken.
2 dishes from 2 ends of India...

The makhani was a test really, I wanted to make a low (ish) fat version which had a lot less butter. It was pretty good, the picture is not the best and looked a bit darker in person and my phone went flat so could not get a second pic. Needed more tomato but I only had 5 left so that had to do.

[craigjm]

red_slr said:

Here is how mine turned out, akhni with makhan chicken.
2 dishes from 2 ends of India...

The makhani was a test really, I wanted to make a low (ish) fat version which had a lot less butter. It was pretty good, the picture is not the best and looked a bit darker in person and my phone went flat so could not get a second pic. Needed more tomato but I only had 5 left so that had to do.

recipe?

[23.7]

craigjm said:

Hmm recipe suggests that would be quite bland 23.7

Yes the upshot is, its a recipe published in the guardian, that would be better as........ Soup.

[red_slr]

craigjm said:

red_slr said:

Here is how mine turned out, akhni with makhan chicken.
2 dishes from 2 ends of India...

The makhani was a test really, I wanted to make a low (ish) fat version which had a lot less butter. It was pretty good, the picture is not the best and looked a bit darker in person and my phone went flat so could not get a second pic. Needed more tomato but I only had 5 left so that had to do.

recipe?

Akhni is my own recipe but similar to this

https://www.youtube.com/watch?v=CZyM48FzFi4

Instead of yoghurt I use milk powder in the water and always use sella rice (soaked for 4 hours) makes it have the best flavour (IMHO). You can also use lamb stock instead of water when making up the final part.

The makhni is basically this but without the butter - so just cream. I also make it with the butter and its A1!
https://www.youtube.com/watch?v=a03U45jFxOI

For other recipes I highly recommend the get curried youtube channel.

[UTH]

Currently bubbling away…..

[UTH]

It was impressively tasty, but not as spicy as I’d usually make.

[illmonkey]

Tried that Pakistani curry again. Went free hand on the spices and fk me if my heads not blown off! I am a sweaty mess.

[Tickle]

sounds like a good one.

I feel a bit let down if I don't have at least a bit of a sweat-on post curry.

[illmonkey]

Tickle said:

sounds like a good one.

I feel a bit let down if I don't have at least a bit of a sweat-on post curry.

Whilst I agree, have you ever melted? I’m still suffering now, it’s almost the next day!

I then decided to sample the left overs and almost coughed to death.

Stupid cayenne

[UTH]

illmonkey said:

Tickle said:

sounds like a good one.

I feel a bit let down if I don't have at least a bit of a sweat-on post curry.

Whilst I agree, have you ever melted? I’m still suffering now, it’s almost the next day!

I then decided to sample the left overs and almost coughed to death.

Stupid cayenne

For the first time in my life I cooked a curry that outdid me. I cooked the Phall from the 'spiciest curry in the world' pack I linked above (on its own it would have been fine, the hotter one was fine) but this time I also chopped a whole dried Carolina reaper into it. It was still bloody lovely, but eventually I gave up as the tears poured from my face. I finally found my limit.