The homemade curry thread

[UTH]

number2 said:

UTH said:

number2 said:

One challenge I'm having is the lingering smell... I'd rather our kitchen didn't smell so intensely of curry.

I use the extractor on full - externally vented - but this isn't good enough. I might have to start opening the windows and bearing the cold.

Any tips on preventing or removing the smell? A quick Google says wash everything with water/vinegar mix... not happening for walls and ceilings, but clearly I'll suitably clean worktops and tables.

I assume you have a classic hood extractor above the hob?
I don't imagine you'll be changing that setup, but I must say I am seriously impressed with our induction hob that has the extractor built into it that vents downwards. Curry, steak, you name it, you pretty much can't smell a single thing in the kitchen when you whack the extractor up to full whack.

Westin ceiling extractor, pretty powerful but tbh I wouldn't expect it to eliminate odours like curry - it's far too pervasive! I can imagine your downdraft extractor has a better chance of grabbing the oil molecules before they get too far out in the room.

I was astonished when I first tried mine out. I put a pan of boiling water on and put my face over it and I couldn't even feel the heat on my face as the extractor was pulling everything away before it even reached me.
Having previously lived in a flat with a traditional extractor and stinking the place up every time I cooked a curry, this really is a game change. But we've only got one as we renovated this entire house when we moved in.

[UTH]

craigjm said:

LeadFarmer said:

Not a big fan of supermarket nan breads to be honest and usually buy supermarket rotis or chapati instead. though an Indian store near me sells some lovely nan breads. I normally lay them on top of my toaster to warm up, or place in a frying pan without oil.

Yeah pre made naan breads are rubbish full stop in my opinion unless it’s from an Indian bakery type place and then you pretty much get what comes out of a restaurant

My current fave are these, but agreed nothing like fresh from a restaurant:

https://www.sainsburys.co.uk/gol-ui/product/naan-b...

[UTH]

JKRolling said:

These are pretty good for supermarket naan breads

https://groceries.morrisons.com/products/the-clay-...

I need to give these another go, I tried them once but don't think I paid enough attention, think I was just annoyed my usual Tesco favourite had gone.

[UTH]

SpydieNut said:

i tried a glebe kitchen recipe last night and it was amazing - so i'm very glad i've made and frozen batches of the base curry sauce and of pureed garlic and ginger.

my 'problem' is that i now need a wok - so was wondering if anyone has recommendations for a good make. craft wok look nice and have good reviews. as nice as the Zhensanhuan ones look (and they do look beautiful) - i don't think i will stretch to that

thank you

I've still not got around to trying the Glebe recipe, and I'm off skiing next week, so it'll likely have to be when I'm back. I'm very intrigued though, sounds like it's going to be great.

[UTH]

lornemalvo said:

I once made a curry from scratch using three or four spices to create a paste, which I think is the correct way to do it, and then went on from there. It was possibly the nicest curry I've ever had in my life. The problem is I can't replicate it, I can't remember what spices I used.

I’d imagine corriander, cumin, garram masala, turmeric and you won’t be far off.

[UTH]

Richieboy3008 said:

Post marathon curry

Watching or running?

[UTH]

Richieboy3008 said:

UTH said:

Richieboy3008 said:

Post marathon curry

Watching or running?

I ran it, fking long way.

Congrats. Done a couple of halves in the past. Not enjoyable!

[UTH]

I REALLY need to get around to trying out this Glebe method.

[UTH]

illmonkey said:

UTH said:

I REALLY need to get around to trying out this Glebe method.

It sure does take some time! But totally worth it.

I’ve got the week off work next week, no excuses.

[UTH]

illmonkey said:

Thanks CdG!

UTH, get ahead and check your spices. Online shops so much cheaper if you need stuff

Yeah I’ll have a look. Fairly well loaded with spices at home but good to make sure

[UTH]

Davey S2 said:

So first ever crack at a BIR base gravy today.

Using the recipe from Al’s Kitchen. Looking and smelling good so I hope it will make good curries as there’s rather a lot of it!

Will be having a go at Al’s Chicken Madras tonight so will post up some pics of that.

God, even just that looks delicious. I am 100% trying this out at last next week

[UTH]

Today’s the day I finally get around to trying Glebe kitchen.
Going to tackle making the base sauce/gravy today aiming to cook the actual curry on Thursday.
Looks like I’ve already got most of the ingredients I need.
Hoping Waitrose has fenugreek leaves.

[UTH]

Stage one under way



Didn’t find fenugreek will order from Amazon. Don’t need it until Thursday

Edited by UTH on Tuesday 25th October 14:47

[UTH]

illmonkey said:

Why are the onions having a bath?!

Following the instructions to the letter?

[UTH]

illmonkey said:

Ah that’s the restaurant one, I done the hotel one. Carry on!

Man, you had me worried. Thought I’d ruined it at the first hurdle!

[UTH]

UTH said:

Stage one under way



Didn’t find fenugreek will order from Amazon. Don’t need it until Thursday

Edited by UTH on Tuesday 25th October 14:47

Blitzed and now cooking down

Looks quite authentic I guess. Wouldn’t say it’s overly curry smelling.

[UTH]

nebpor said:

Is that the base sauce, or the end sauce??

Just the base. That’s all I’m doing today. Making the full curry Thursday

[UTH]

I’m planning on making the chicken vindaloo on Thursday using the base sauce I made today.
Mrs UTH is keen for curry too, but she can’t handle any spice really. Any good Glebe recipes using the same base sauce but not spicy end product?

[UTH]

I think I’ll give this a go for her while I do my vindaloo:

https://glebekitchen.com/butter-chicken-indian-res...

[UTH]

craigjm said:

UTH said:

I’m planning on making the chicken vindaloo on Thursday using the base sauce I made today.
Mrs UTH is keen for curry too, but she can’t handle any spice really. Any good Glebe recipes using the same base sauce but not spicy end product?

Why not make a proper vindaloo rather than a British Indian restaurant hot sauce. Recipe is at the start of this thread

Because I’m keen to see if I can be successful at making what I get from the restaurants. Sometimes that’s just the type of thing I’m craving.
Bit like McDonald’s, sometimes their crappy burgers are just the only thing that’ll do.