The homemade curry thread

[UTH]

number2 said:

UTH said:

At a guess I think mine must have been there over a year......so time for a refresh probably.

Maybe. What do they taste/smell like?

Doubt they would have made your curry bad, just not as flavoursome as before.

Yeah, fair, they all seem to smell normal enough.
I'm just confused how a recipe that I follow with the exact same measurements etc for years suddenly tasted very much substandard.
Oh well, no big deal, it was still pleasant enough.

[UTH]

craigjm said:

UTH said:

On Tuesday I decided to go back to my very first original curry recipe that got me into making homemade. I've had the recipe in my head for years (I think it's the one I posted on the first page) and thought I was doing it pretty much the same as I did back in 2006 or whenever it was.

Luckily in the end it tasted ok, but only ok. At points during cooking it was almost unpleasant. I'm a bit baffled as to what I did wrong. Only thing I can think is that maybe my spices have been around a bit too long? I keep them in sealed Tupperware boxes, but I can't actually remember when they were bought.
I don't really want to chuck away quite a lot of spices, but maybe I do need to give them all a refresh.

Anyone got any opinions on how long you keep spices for?

They usually last for about a year before they start to deteriorate as long as the jars are sealed. After that they generally become less pungent so wouldn’t make something taste bad.

When in the process did you add the spices and did you cook them out before adding further stuff? Lots of people throw in the spices, give a quick stir and then start adding other things like tomatoes etc. you need to cook the spices so that you lose any powedery and bitter type tastes from the fact they are dried.

Post the recipe and I can then comment further

Yep, did everything as I've done for years, cooked the spices for a little while etc.

Here's roughly what I've followed since about 2006, although recently I have tried a bit of the Glebe Kitchen stuff and a different Vindaloo recipe

Heat up some Ghee (up to you how much, the more the better the flavour, but obviously less healthy)
Add a diced white onion and a few cloves of chopped garlic
Optional grated ginger here too
Sweat this off for 10 mins or so
2 teaspoons ground Coriander
2 teaspoons ground Cumin
2 teaspoons vindaloo curry powder (optional)
1/2 teaspoon carolina reaper chilli powder
2 teaspoons garam massala
Allow this to cook on low-medium heat to become a bit of a paste
Add diced chicken
Cook this for a few mins so the chicken has been cooked all over ever so slightly
Add half tin chopped tomatoes (I whizz them up in a blender for a smoother curry)
Add chopped chillis if desired
Salt and pepper to taste
Allow to reduce for 20-30 mins until your desire consistency
Add some fresh coriander before serving

[UTH]

Antony Moxey said:

UTH said:

Yep, did everything as I've done for years, cooked the spices for a little while etc.

Here's roughly what I've followed since about 2006, although recently I have tried a bit of the Glebe Kitchen stuff and a different Vindaloo recipe

Heat up some Ghee (up to you how much, the more the better the flavour, but obviously less healthy)
Add a diced white onion and a few cloves of chopped garlic
Optional grated ginger here too
Sweat this off for 10 mins or so
2 teaspoons ground Coriander
2 teaspoons ground Cumin
2 teaspoons vindaloo curry powder (optional)
1/2 teaspoon carolina reaper chilli powder
2 teaspoons garam massala
Allow this to cook on low-medium heat to become a bit of a paste
Add diced chicken
Cook this for a few mins so the chicken has been cooked all over ever so slightly
Add half tin chopped tomatoes (I whizz them up in a blender for a smoother curry)
Add chopped chillis if desired
Salt and pepper to taste
Allow to reduce for 20-30 mins until your desire consistency
Add some fresh coriander before serving

How on earth can you tell what something tastes like with that amount of vindaloo curry powder, carolina reaper chilli powder, garam masala and chopped chillis on top?

I have cut the garam masala to one tsp.
But to me it tastes of a lot, but my spice tolerance is insanely high.

[UTH]

craigjm said:

UTH said:

Yep, did everything as I've done for years, cooked the spices for a little while etc.

Here's roughly what I've followed since about 2006, although recently I have tried a bit of the Glebe Kitchen stuff and a different Vindaloo recipe

Heat up some Ghee (up to you how much, the more the better the flavour, but obviously less healthy)
Add a diced white onion and a few cloves of chopped garlic
Optional grated ginger here too
Sweat this off for 10 mins or so
2 teaspoons ground Coriander
2 teaspoons ground Cumin
2 teaspoons vindaloo curry powder (optional)
1/2 teaspoon carolina reaper chilli powder
2 teaspoons garam massala
Allow this to cook on low-medium heat to become a bit of a paste
Add diced chicken
Cook this for a few mins so the chicken has been cooked all over ever so slightly
Add half tin chopped tomatoes (I whizz them up in a blender for a smoother curry)
Add chopped chillis if desired
Salt and pepper to taste
Allow to reduce for 20-30 mins until your desire consistency
Add some fresh coriander before serving

Ok couple of comments from me….

What’s in the reaper chilli powder? Often hot chilli powders are not pure chilli and something in that may be impacting the taste

You are putting a fk tonne of chilli into the meal. I wouldn’t do that with powders. The more powdered spices you add the more chance of creating an odd taste. Replace the reaper powder with flakes minimum and put the chopped chillis in earlier, I would suggest with the onions at the start. I would use a less potent curry powder and add the chilli heat through fresh ingredients and flakes.

I also think you should think about when you add the spices. At the moment you are creating a kind of paste and then adding everything else. In this recipe I would add the spices after you have browned the chicken. Cook them out and then add the tomatoes.

Dont blend chopped tomatoes either. They will go bitter because of the additional air content. Cook them down in the sauce. Buy top quality tinned chopped tomatoes like Mutti and they won’t need to go anywhere near a blender.

Appreciate the comments.

I use this stuff: https://www.amazon.co.uk/dp/B00NSQL692?ref=nb_sb_s...

I do also have these for putting on pizzas so maybe I'll use these instead of powder next time: https://www.amazon.co.uk/Genuine-100-Carolina-Reap...

Since posting that recipe I have started cooking the onions for a while before putting the garlic in, obviously learnt that garlic doesn't need much cooking time

I've also changed it up a bit by putting the toms in after the 'paste' stage (I didn't blend the toms this time either) and then I put the chicken in after this point, effectively adding it to the sauce I now have. It was raw though, maybe I should be browning it first then.

Like I've said, I've been cooking this curry and a couple of others for over 15 years - certainly not saying I can't learn and improve, but my point was really more about how different my exact same method tasted to what it usually does, rather than the overall method of the recipe.
But I will certainly tweak a few things next time.

But that said, my go to has recently been pretty much following this to the letter which has usually gone well: https://greatcurryrecipes.net/2022/07/30/chicken-v...

[UTH]

craigjm said:

Yeah use the flakes next time.

It could have been something as simple as you had the pan temperature too hot so they started to burn but the pan wasn’t hot enough for you to notice. Spices burn very easy and then taste horrible. This is why with a recipe like that it’s probably better to add them after the chicken had browned because the pan temperature will be more even.

Hmmmm, good shout, forgot how easy that is to do.

I did slightly burn my onions as I turned my back for 5 mins......

Every day is a learning day, good to have some things to improve on.

[UTH]

Chris Stott said:

UTH said:

number2 said:

UTH said:

After about 15 years of doing my recipe from my first post, I'm going to try a slightly different Vindaloo version tonight:

https://greatcurryrecipes.net/2022/07/30/chicken-v...

Seems mostly the same as mine really, a couple of slight changes, so will be interesting to see how it goes

Did you make this?

You inspired me to, so I did .

I'll post pics and my amazing thoughts, later .

Made it again tonight, and remembered photos!

Again, very pleased with it, I am so glad I came across this recipe, can’t fault it. I think my photo skills need improving to give it the credit it deserves.













Again it took me a long time, which I don’t mind. Starting chopping and prepping at 1745 didn’t sit down to eat until 1930!!

This tastes pretty authentic. Made it on impulse along with the mushroom fried rice linked on the recipe page.

If you’re organised (ie; good at multi tasking), it’s possible to put the whole meal together from start to finish in an hour. Though next time I’d marinade the chicken overnight and cook the rice the day before.

Would add a bit more liquid to the sauce next time.

I did this one again tonight, only change from before is that I remembered to defrost some of my homemade chicken stock to use.
Overall it was excellent, probably one of my best yet.

No photos, it looked exactly the same as my previous photos really.

[UTH]

illmonkey said:

Consistency is key!

Pretty sure I said this here before, but I still strive after the one off Pakistani curry I once made. I’ve made it a dozen times since and it’s never as good. Tonight I tried again, first time this ‘season’ and whilst it’s good…

Still, a good curry and leftovers for lunch tomorrow!

This just reminds me my portion control is way off.
My curry is definitely enough for two every time I make it, but it’s only for me.

[UTH]

Philplop said:

I think these naans are great. They do them in Tesco, the Indian supermarket, and the local corner shop. I cut them into squares, do them in the toaster for two minutes and spread with ghee. Lovely.

Why has it never occurred to me to put a bit of ghee on them. Great idea

[UTH]

What’s your pilau technique? I hate mushrooms but I assume I just leave them out?
My pilau never works out as I’d like it to.

[UTH]

Chris Stott said:

UTH said:

What’s your pilau technique? I hate mushrooms but I assume I just leave them out?
My pilau never works out as I’d like it to.

I used this recipe tonight…

https://sandhyahariharan.co.uk/mushroom-pilau-rice...

Normally I just boil water (double the volume of rice), with a few cardamoms, cloves, a bit of tumeric and some salt. Rinse the rice under running water for a few mins then add it to the pan. Seal with foil and pan lid and gently boil for 10 min… then take it off the heat and leave it to absorb any remaining water.

I use this one, but just never has the consistency anything close to a takeaway

https://www.easypeasyfoodie.com/easy-peasy-pilau-r...

I’ll give yours a go next time.

[UTH]

I did make a big batch of the Glebe kitchen gravy, thinking that I'd only ever do Glebe curries moving forward.

Problem was that the Vindaloo that I made (and would probably always want to make) needed a load of the paste made as well: https://glebekitchen.com/vindaloo-paste/

I did make a load on that first time, but that lived in the fridge and had to be thrown out eventually.

Now I've got a load of the gravy in the freezer, but none of the paste, and I just don't seem to find the motivation to make another load of the paste.

What do you guys find, are you making Glebe curries that also need lots of other things to be made, or have you found recipes that make use of the gravy but don't need much else to be made beforehand? Hope that makes sense.

TL:DR - got lots of gravy, can't be arsed to make more paste every time, so haven't made Glebe curry for months.

[UTH]

illmonkey said:

Gone a bit AMG said:

illmonkey said:

Your first time using it? I thought you’d done it before. I got it from this thread too, I think.

Dopiaza looking good! I remember the old sharwoods dopiaza jar was my fave, sadly it was stopped. Not that I want a jar of curry, but that taste would take me straight back! I hate liquorice but it’s that kind of aniseed-y flavour

First time. Did the BIR and Hotel gravies last weekend will do the makhani one on Saturday and then I’m set up for a good few months.

10-15 minutes of prep, walk the dog, quick pint and then it’s 20 minutes max to cook, I’ll still eat out at an Indian restaurant but it’ll be a while now before I have a take away at home.

Takeaways that deliver here are ste, so I just do these.

UTH, Paste being garlic and ginger? I made loads and freeze it in a big ice cube tray. each hole is 60ml, so the cut it into 15ml blocks. Just defrost as and when.

No, the actual Vindaloo paste: https://glebekitchen.com/vindaloo-paste/

Although, I must admit having read it all back, it's maybe not that much hassle to whip up some paste - given I'm planning on doing my homemade thai curry for the second time tonight, and that requires some paste from scratch, I guess the Vindaloo is no different!
I think maybe just because last time I did the gravy, vindaloo paste, garlic paste all on the same day, it felt like a lot. Now the gravy is ready in the freezer, I might give it another go.

[UTH]

illmonkey said:

UTH said:

illmonkey said:

Gone a bit AMG said:

illmonkey said:

Your first time using it? I thought you’d done it before. I got it from this thread too, I think.

Dopiaza looking good! I remember the old sharwoods dopiaza jar was my fave, sadly it was stopped. Not that I want a jar of curry, but that taste would take me straight back! I hate liquorice but it’s that kind of aniseed-y flavour

First time. Did the BIR and Hotel gravies last weekend will do the makhani one on Saturday and then I’m set up for a good few months.

10-15 minutes of prep, walk the dog, quick pint and then it’s 20 minutes max to cook, I’ll still eat out at an Indian restaurant but it’ll be a while now before I have a take away at home.

Takeaways that deliver here are ste, so I just do these.

UTH, Paste being garlic and ginger? I made loads and freeze it in a big ice cube tray. each hole is 60ml, so the cut it into 15ml blocks. Just defrost as and when.

No, the actual Vindaloo paste: https://glebekitchen.com/vindaloo-paste/

Although, I must admit having read it all back, it's maybe not that much hassle to whip up some paste - given I'm planning on doing my homemade thai curry for the second time tonight, and that requires some paste from scratch, I guess the Vindaloo is no different!
I think maybe just because last time I did the gravy, vindaloo paste, garlic paste all on the same day, it felt like a lot. Now the gravy is ready in the freezer, I might give it another go.

You could freeze that no problem. Just do a massive batch, if you’ll use it often, and freeze into portions.

Hmmmm, good point, may well do that.

I did make Mrs UTH the Glebe butter chicken the same day I did my Vindaloo and I think I remember being more impressed by that than the Vindaloo, so I think I might actually give the butter chicken another go but just increase the spice to my taste. Looks like the butter chicken doesn't require quite so much effort either.
Either way, pleased to see that maybe my Glebe adventures aren't over!

[UTH]

I think my only hesitation with using frozen Vindaloo paste is knowing how much to freeze for a single portion. I tend to have poor portion control, and it'd be really annoying to find I didn't defrost enough paste for the amount I was making.
Still, no reason to stop me entirely, so I will get back into it.

[UTH]

Sway said:

Almost as much of a disappointment as my kids.

Well, I found that hilarious

[UTH]

number2 said:

Back on the Glebe gravy train .

Vindaloo and Palak coming up later.

Doing the Glebe vindaloo recipe? Done it before? Interested to see what you think.

[UTH]

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.

[UTH]

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

Edited by illmonkey on Saturday 13th January 20:57

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

[UTH]

Glebe butter chicken but extra spicy

Photos don’t make it look too appealing, but overall pretty happy with it. Naan bread was a couple of days past its best.

[UTH]

Gone a bit AMG said:

arn22110 said:

https://glebekitchen.com/butter-chicken-indian-restaurant-style/

https://glebekitchen.com/butter-chicken-murgh-makh...

The first is easier but the prep for both is a lot of work.

Followed the first link to the letter, and looked nothing like the photo above. Go figure.