Show me your home made curry and tell me the recipe please

[sunnygym]

Just having a home made curry ( made by the wife ) it's nice but they always seem to be the same, coconut milk, spices, veg and chicken.

What Currys have you been making and how do I make them.

[DoubleSix]

We generally use our left over roast lamb or chicken. Mince the lamb for keema sometimes too.

Biggest tip I can give is buy a tub of ghee and and use good quality fresh spices.

I'll post my recipe shortly, bit tied up now...

[21TonyK]

anonymous said:

[redacted]

Going to try this tonight, looks pretty good!

[sidekickdmr]

sunnygym said:

they always seem to be the same, coconut milk,

Coconut milk?

In an Indian curry?

Or did you mean a Thai curry

[DoubleSix]

As above a basic spice blend (Garam masala) is well worth having..

I use the following in varying quantities:

- Ghee
- Whole cloves
- Star anise
- Cardomom
- Pepper corns
- Cassia bark
- Coriander seeds
- Cumin seeds
- Turmeric
- Garam masala
- Finger chillis
- Fresh Garlic
- Fresh Ginger
- A small amount of a good quality madras paste can help if needed.
- Salt

Important to dry fry the spices in a heavy bottom pan before adding the ghee, this 'wakes' the spices and releases amazing aromas. I also only really use onions (lots), meat, tomatoes at outset and cook down for quite a few hours. Often let it sit while we're out for the day then come home and chuck in the final ingredients of green peppers and fresh tomatoes (or peas if doing a keema) and cook off for just and hour or so. Plenty of fresh coriander to serve.

I wouldn't use coconut milk in my curries, unless doing Thai.

I also like to make my own Mint Raita:

- Natural Yogurt
- Fresh chopped mint
- Fresh chopped coriander
- tsp mint sauce
- Sugar to taste
- 1/2 tsp turmeric

[DoubleSix]

Here's a Keema we did recently. Made my flat breads which was very easy...

[captainzep]

I generally do what many indian takeaways do and make a decent, rich curried onion gravy and alter it to fit the meat I have or palettes of those eating it (-e.g. spice levels etc).

Many curries will suggest a wide array of spices and very lovely they are too, but you can get some really interesting curries which are much simpler.

This is one of mty favourites: http://leitesculinaria.com/6402/recipes-moghlai-la...

The basic flavours of ginger, turmeric, garlic, yoghurt and coriander make this taste very different to any curry you'd get in a takeaway (-chicken in custard this is not) but it's really good. Fairly dry, but with very tender spiced lamb, -eat it with lots of Naan and a jug of beer.

[Fuggle]

The wife and I choose not to eat meat from Monday to Friday evening when the urge for a dirty takeaway takes hold. It does make you more inventive with what veg is available and one of my favourite curries is now spinach and chickpea.
It's very easy and about half hour to make.

I onion chopped, 2 inch piece of ginger, 1 garlic bulb, bag of spinach (big £2 bag not baby leaf) 2 tins of good quality chickpeas, 2 green chillies or to taste, 1 tin of chopped toms, turmeric, garam masala, curry leaves, cumin seeds.

Heat oil put in curry leaves and cumin seeds. Chop onion and fry till opaque. Put ginger, and 1 bulb of peeled garlic in blender and pulse till finely chopped. Chop the two chillies as finely as you can and add to the onion fry for a couple of mins. Add garlic and ginger then tin of chopped toms. Add turmeric (1 teaspoon) and reduce the liquid for 4-5 mins. Add the spinach stir a bit and put lid on to steam for a few mins. Once the spinach has wilted add garam masala (1 teaspoon) and drain and rinse the chickpeas and add. Reduce heat and Stir occasionally so it doesn't stick to pan and put lid on. 10 mins it will be done. Serve with rice or flat breads