Favourite Indian curry
Discussion
I tried somewhere different for my last take away and spied Nowakali naga on the menu. The previous time I had a naga curry my stomach rejected it so I was taking a risk but all stayed down and i found it most enjoyable.
With regards to the Jalfrezi not being so hot, I had one in a restaurant which was the hottest thing I've ever eaten. The waiter was peering around the wall to watch me eating it. Not a pretty sight, tears and snot in abundance lol
With regards to the Jalfrezi not being so hot, I had one in a restaurant which was the hottest thing I've ever eaten. The waiter was peering around the wall to watch me eating it. Not a pretty sight, tears and snot in abundance lol
I tried somewhere different for my last take away and spied Nowakali naga on the menu. The previous time I had a naga curry my stomach rejected it so I was taking a risk but all stayed down and i found it most enjoyable.
With regards to the Jalfrezi not being so hot, I had one in a restaurant which was the hottest thing I've ever eaten. The waiter was peering around the wall to watch me eating it. Not a pretty sight, tears and snot in abundance lol
With regards to the Jalfrezi not being so hot, I had one in a restaurant which was the hottest thing I've ever eaten. The waiter was peering around the wall to watch me eating it. Not a pretty sight, tears and snot in abundance lol
Edited by Bigbudders on Sunday 25th May 08:14
Nervasport said:
chuntington101 said:
chuntington101 said:
meggysaurus said:
Chicken Jalfrezi by far, managed to get a recipe video if anyones interested.
http://www.youtube.com/watch?v=AUQvYn6wRn8
I tend to make my sauce in a blender then cook it in the pan, saves time
I also use Jalfrezi Paste
Ingredients
2 chilli's red or green
2 Bell Peppers red or green or any colour
2 cloves garlic chopped
1 tablespoons grated fresh ginger
1 onion finely grated
1 tablespoon of tomato puree
3 teaspoons ground turmeric
1 teaspoon red chilli powder
1 teaspoon salt
3 teaspoons ground cumin
3 teaspoons ground coriander
30g ghee or 2 tablespoons oil
In a food processor or mortar & pestle, whiz up or pound together everything except the ghee or oil.
In a wok or heavy based saucepan, heat the ghee or oil, and fry the paste until it goes brown and smells aromatic. you can use the paste and make this in batches and freeze
You can use the paste straight away, or save it in a jar in the fridge for later.
Thanks you thank oh thank you!!!! http://www.youtube.com/watch?v=AUQvYn6wRn8
I tend to make my sauce in a blender then cook it in the pan, saves time
I also use Jalfrezi Paste
Ingredients
2 chilli's red or green
2 Bell Peppers red or green or any colour
2 cloves garlic chopped
1 tablespoons grated fresh ginger
1 onion finely grated
1 tablespoon of tomato puree
3 teaspoons ground turmeric
1 teaspoon red chilli powder
1 teaspoon salt
3 teaspoons ground cumin
3 teaspoons ground coriander
30g ghee or 2 tablespoons oil
In a food processor or mortar & pestle, whiz up or pound together everything except the ghee or oil.
In a wok or heavy based saucepan, heat the ghee or oil, and fry the paste until it goes brown and smells aromatic. you can use the paste and make this in batches and freeze
You can use the paste straight away, or save it in a jar in the fridge for later.
Edited by meggysaurus on Sunday 4th May 16:46
Edited by meggysaurus on Sunday 4th May 16:50
looks like a pretty health curry at last! Will give it a to this week and report back my finds. For me it chicken jalfrazi (vinderloo hot) or naga chicken.
add more chillie to make it hotter though. 
I've just found this recipe for a bulk base sauce...
http://thecurrysauce.com/article/birrecipes/2011/0...
Going to see if doing it the British Indian Restaurant way gets better results, with the ability to easily make different dishes and other suit the OH/kids and me.
http://thecurrysauce.com/article/birrecipes/2011/0...
Going to see if doing it the British Indian Restaurant way gets better results, with the ability to easily make different dishes and other suit the OH/kids and me.
Sway said:
I've just found this recipe for a bulk base sauce...
http://thecurrysauce.com/article/birrecipes/2011/0...
Going to see if doing it the British Indian Restaurant way gets better results, with the ability to easily make different dishes and other suit the OH/kids and me.
That looks brill, thanks. http://thecurrysauce.com/article/birrecipes/2011/0...
Going to see if doing it the British Indian Restaurant way gets better results, with the ability to easily make different dishes and other suit the OH/kids and me.
I tried that bulk base sauce tonight after reading the above posts. I turned it into a Garlic Chilli Masala with chicken afterwards (following another recipe from that website).
The after-taste is spot on, but the initial taste is quite raw and un-refined. I suspect that is down to me rather than the recipe. I will use this lot up, and try again, but with much more early stage cooking and with more time for the sauce to mature. I followed the instructions to the letter, but it is too raw and harsh to match a normal takeaway sauce.
The after-taste is spot on, but the initial taste is quite raw and un-refined. I suspect that is down to me rather than the recipe. I will use this lot up, and try again, but with much more early stage cooking and with more time for the sauce to mature. I followed the instructions to the letter, but it is too raw and harsh to match a normal takeaway sauce.
Sway said:
I've just found this recipe for a bulk base sauce...
http://thecurrysauce.com/article/birrecipes/2011/0...
Going to see if doing it the British Indian Restaurant way gets better results, with the ability to easily make different dishes and other suit the OH/kids and me.
Brilliant site. Many thanks for posting. http://thecurrysauce.com/article/birrecipes/2011/0...
Going to see if doing it the British Indian Restaurant way gets better results, with the ability to easily make different dishes and other suit the OH/kids and me.
tedmus said:
Nervasport said:
chuntington101 said:
chuntington101 said:
meggysaurus said:
Chicken Jalfrezi by far, managed to get a recipe video if anyones interested.
http://www.youtube.com/watch?v=AUQvYn6wRn8
I tend to make my sauce in a blender then cook it in the pan, saves time
I also use Jalfrezi Paste
Ingredients
2 chilli's red or green
2 Bell Peppers red or green or any colour
2 cloves garlic chopped
1 tablespoons grated fresh ginger
1 onion finely grated
1 tablespoon of tomato puree
3 teaspoons ground turmeric
1 teaspoon red chilli powder
1 teaspoon salt
3 teaspoons ground cumin
3 teaspoons ground coriander
30g ghee or 2 tablespoons oil
In a food processor or mortar & pestle, whiz up or pound together everything except the ghee or oil.
In a wok or heavy based saucepan, heat the ghee or oil, and fry the paste until it goes brown and smells aromatic. you can use the paste and make this in batches and freeze
You can use the paste straight away, or save it in a jar in the fridge for later.
Thanks you thank oh thank you!!!! http://www.youtube.com/watch?v=AUQvYn6wRn8
I tend to make my sauce in a blender then cook it in the pan, saves time
I also use Jalfrezi Paste
Ingredients
2 chilli's red or green
2 Bell Peppers red or green or any colour
2 cloves garlic chopped
1 tablespoons grated fresh ginger
1 onion finely grated
1 tablespoon of tomato puree
3 teaspoons ground turmeric
1 teaspoon red chilli powder
1 teaspoon salt
3 teaspoons ground cumin
3 teaspoons ground coriander
30g ghee or 2 tablespoons oil
In a food processor or mortar & pestle, whiz up or pound together everything except the ghee or oil.
In a wok or heavy based saucepan, heat the ghee or oil, and fry the paste until it goes brown and smells aromatic. you can use the paste and make this in batches and freeze
You can use the paste straight away, or save it in a jar in the fridge for later.
Edited by meggysaurus on Sunday 4th May 16:46
Edited by meggysaurus on Sunday 4th May 16:50
looks like a pretty health curry at last! Will give it a to this week and report back my finds. For me it chicken jalfrazi (vinderloo hot) or naga chicken.
add more chillie to make it hotter though. By a country mile:
https://cathyingeneva.wordpress.com/2015/08/17/eve...
A genius recipe - been making it for 30 years for people, and never had a single negative comment
Do make your own Garam M if you can, it makes a real difference.
https://cathyingeneva.wordpress.com/2015/08/17/eve...
A genius recipe - been making it for 30 years for people, and never had a single negative comment
Do make your own Garam M if you can, it makes a real difference.
A great book to get is Sainsbury's Curry Recipe Collection. A steal at £5.
Obviously it's going to be plugging their own range of ready made spice pastes, but it does give instructions on how to make your own.
It's all in there: Indian, Malay, Thai. The Vietnamese Beef is worth the fiver alone.
Obviously it's going to be plugging their own range of ready made spice pastes, but it does give instructions on how to make your own.
It's all in there: Indian, Malay, Thai. The Vietnamese Beef is worth the fiver alone.
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