Takeaway Style Curry, Home Made
Discussion
Vyse said:
I started making my indian curry from scratch over the weekend. I used pre-ground spices that you buy in jars from the supermarket. The curry tasted quite nice. Am wondering if roast whole spices and grinding them myself, how big of a difference will this make to my curry? Bearing in mind my spices that I used were fairly new and weren't years old.
It can be pretty significant. You'll also be amazed at the difference if you make your own garam masala - Rick Stein's curry book is a great reference for this.Gandahar said:
Surely curry sauce has to be made somewhere else, like chipshop chips cannot be replicated at home ![smile](/inc/images/smile.gif)
I dunno, I cooked a variation on this for 16 and the verdict was very much "better than the local Indian restaurant". I did nail that particular batch right enough, but it was easily as good as most restaurant dishes.![smile](/inc/images/smile.gif)
I use ghee btw but haven't use fresh spices or made my own garam masala yet.
Is a certain level of oil/ghee mandatory in a good curry? The one I cooked at the weekend, I used a very small amount of fat, so small in fact you couldn't detect the oil puddles that normally that form at the surface. Would more fat improve the taste?
I used this book btw, if anyone is interested. Fantastic book and dirt cheap. The base stock is a bit different to OPs though.
https://www.amazon.co.uk/Curry-Guy-Recreate-Britis...
I used this book btw, if anyone is interested. Fantastic book and dirt cheap. The base stock is a bit different to OPs though.
https://www.amazon.co.uk/Curry-Guy-Recreate-Britis...
Vyse said:
Is a certain level of oil/ghee mandatory in a good curry? The one I cooked at the weekend, I used a very small amount of fat, so small in fact you couldn't detect the oil puddles that normally that form at the surface. Would more fat improve the taste?
I used this book btw, if anyone is interested. Fantastic book and dirt cheap. The base stock is a bit different to OPs though.
https://www.amazon.co.uk/Curry-Guy-Recreate-Britis...
Been using a variety of curry recipes over the years but was recommended that book from a friend. It really is excellent, have made quite a few and have a big batch of portioned out base in the freezer.I used this book btw, if anyone is interested. Fantastic book and dirt cheap. The base stock is a bit different to OPs though.
https://www.amazon.co.uk/Curry-Guy-Recreate-Britis...
Vyse said:
Is a certain level of oil/ghee mandatory in a good curry? The one I cooked at the weekend, I used a very small amount of fat, so small in fact you couldn't detect the oil puddles that normally that form at the surface. Would more fat improve the taste?
I used this book btw, if anyone is interested. Fantastic book and dirt cheap. The base stock is a bit different to OPs though.
https://www.amazon.co.uk/Curry-Guy-Recreate-Britis...
Been following him for a while on twitter- some recipes atI used this book btw, if anyone is interested. Fantastic book and dirt cheap. The base stock is a bit different to OPs though.
https://www.amazon.co.uk/Curry-Guy-Recreate-Britis...
http://www.greatcurryrecipes.net
craig1912 said:
Vyse said:
Is a certain level of oil/ghee mandatory in a good curry? The one I cooked at the weekend, I used a very small amount of fat, so small in fact you couldn't detect the oil puddles that normally that form at the surface. Would more fat improve the taste?
I used this book btw, if anyone is interested. Fantastic book and dirt cheap. The base stock is a bit different to OPs though.
https://www.amazon.co.uk/Curry-Guy-Recreate-Britis...
Been following him for a while on twitter- some recipes atI used this book btw, if anyone is interested. Fantastic book and dirt cheap. The base stock is a bit different to OPs though.
https://www.amazon.co.uk/Curry-Guy-Recreate-Britis...
http://www.greatcurryrecipes.net
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