Cooking curry for friends - suggestions?
Discussion
Hey all,
I was planning of having a few mates around for a curry, and wanting to try cooking something a little different from they usual curry fare. So, what do people suggest for something a little different, which is going to be a hit?
I was thinking of doing two mains, meat dishes - nothing fishy, as one of my mates and I am allergic to swimming things, or chicken due to anther guest. But spicy options will be well received by my mates
I was planning of having a few mates around for a curry, and wanting to try cooking something a little different from they usual curry fare. So, what do people suggest for something a little different, which is going to be a hit?
I was thinking of doing two mains, meat dishes - nothing fishy, as one of my mates and I am allergic to swimming things, or chicken due to anther guest. But spicy options will be well received by my mates
Try a few side dishes,
Bombay Potatoes, are a spicy winner, also Brinjal (auberjune) Bahji.
As for the Curry, How about using some different cuts of meat, Chicken thighs have a great flavour, and minced lamb with your choice of spices, around a skewer, and BBQ'd before adding to the sauce.
Bombay Potatoes, are a spicy winner, also Brinjal (auberjune) Bahji.
As for the Curry, How about using some different cuts of meat, Chicken thighs have a great flavour, and minced lamb with your choice of spices, around a skewer, and BBQ'd before adding to the sauce.
butter chicken. ticks the 'different' box and also a safe bet for those who don't like hot curries. piss easy to make as well.
i have a very straight forward recipe at home but can't remember quantities. there are afew different methods on the internet but this one resembles it pretty closely:
http://www.indianfoodforever.com/non-veg/chicken/b...
you're aiming for the consistency of tomato puree.
eta - balls, didn't see the note re: chicken. not sure if this'd work with lamb tbh.
i have a very straight forward recipe at home but can't remember quantities. there are afew different methods on the internet but this one resembles it pretty closely:
http://www.indianfoodforever.com/non-veg/chicken/b...
you're aiming for the consistency of tomato puree.
eta - balls, didn't see the note re: chicken. not sure if this'd work with lamb tbh.
Edited by shirt on Monday 17th August 12:59
How about a tandori leg of lamb, I can't find the recepie on the net but will try to did it out once home.
Chicken jalfreziHe did specifically state no chicken.
VR6time said:
As for the Curry, How about using some different cuts of meat, Chicken thighs
Vee said:
Chicken, Loyd Grossman Jalfrezi sauce + 1/2 tablespoon Garam masala + 1 tablespoon of sugar.
Mobile Chicane said:
Chicken jalfrezi
Cotty said:
How about a tandori leg of lamb, I can't find the recepie on the net but will try to did it out once home.
Chicken jalfreziHe did specifically state no chicken.
Ah, missed that.VR6time said:
As for the Curry, How about using some different cuts of meat, Chicken thighs
Vee said:
Chicken, Loyd Grossman Jalfrezi sauce + 1/2 tablespoon Garam masala + 1 tablespoon of sugar.
Mobile Chicane said:
Chicken jalfrezi
Can always use something else, works just as well.
Fair cop. I didn't read the bit about chicken.
Murgh Naga Chilli Lamb Mosalla. depends on being able to find naga chillies as they have a whole different flavour.
Failing that a slow cooked leg of lamb that has been marinaded in a selection of spices, for a day prior to being very slowly cooked.
drive a thin knife about an inch into the meat 20 - 30 times prior to marinading.
My marinade tends to rely on Tumeric, Garam Masala, fresh chillies, garlic, lime slices, Ginger, red wine and coconut milk.
Once out of the marinade stuf cloves of garlic and sprigs of Fresh Corriander into the holes you cut before the marinade.
cover in foil and bake at 100 degrees for about 5 hours.
I serve with bombay potatoes and a chilli, tomato sauce.
Murgh Naga Chilli Lamb Mosalla. depends on being able to find naga chillies as they have a whole different flavour.
Failing that a slow cooked leg of lamb that has been marinaded in a selection of spices, for a day prior to being very slowly cooked.
drive a thin knife about an inch into the meat 20 - 30 times prior to marinading.
My marinade tends to rely on Tumeric, Garam Masala, fresh chillies, garlic, lime slices, Ginger, red wine and coconut milk.
Once out of the marinade stuf cloves of garlic and sprigs of Fresh Corriander into the holes you cut before the marinade.
cover in foil and bake at 100 degrees for about 5 hours.
I serve with bombay potatoes and a chilli, tomato sauce.
Edited by VR6time on Monday 17th August 13:20
I've posted this before, but since the search facility is down, I'll post it again.
Bombay potatoes
Ingredients:
1 lb (450g) good quality potatoes with their skins on.
1 tsp turmeric
2 dry red chillies
8 curry leaves
2 medium onions, chopped fine.
2 green chillies, chopped fine
2 oz (50g) chopped coriander
1/4 tsp asafoetida
1/2 tsp cumin
1/2 tsp mustard seed
1/2 tsp onion seed
1/2 tsp fennel seed
4 tbsp vegetable oil or ghee
Lemon juice
Salt
Method:
1. Wash potatoes (do not peel,) chop and boil with turmeric and salt until tender.
2. Drain potatoes and mash roughly with a fork.
3. Heat oil in wok and fry chillies and curry leaves until chillies have darkened
4. Add the rest of the ingredients except potato and lemon and cook until onions are translucent
5. Add potatoes with a little water. Reduce heat on pan and stir potatoes and warm through
6. Add lemon juice, stir and serve
Personally, I make double the quantity and keep it in the fridge to accompany shop-bought curry / dhal / toasted pitta bread - anything.
Bombay potatoes
Ingredients:
1 lb (450g) good quality potatoes with their skins on.
1 tsp turmeric
2 dry red chillies
8 curry leaves
2 medium onions, chopped fine.
2 green chillies, chopped fine
2 oz (50g) chopped coriander
1/4 tsp asafoetida
1/2 tsp cumin
1/2 tsp mustard seed
1/2 tsp onion seed
1/2 tsp fennel seed
4 tbsp vegetable oil or ghee
Lemon juice
Salt
Method:
1. Wash potatoes (do not peel,) chop and boil with turmeric and salt until tender.
2. Drain potatoes and mash roughly with a fork.
3. Heat oil in wok and fry chillies and curry leaves until chillies have darkened
4. Add the rest of the ingredients except potato and lemon and cook until onions are translucent
5. Add potatoes with a little water. Reduce heat on pan and stir potatoes and warm through
6. Add lemon juice, stir and serve
Personally, I make double the quantity and keep it in the fridge to accompany shop-bought curry / dhal / toasted pitta bread - anything.
Does it have to be Indian?
The quality of off-the-shelf Thai curry pastes has improved dramatically and then you only need your main ingredients, a tin or two of coconut milk and maybe a splash of fish sauce, lime and a handful of fresh basil/coriander.
Try Duck red curry with cherry toms and pineapple (recipe pilfered from local Thai restaurant). Then a green curry with tofu, mini corn, mange tout etc.
Loads of little Thai sides to make too. -Try overcooking some rice in stock , (ideally Thai fragrant), drain, add some coconut milk, half blend it, then put it in a tray to dry out for a few hours with a weighted book on top to push it down. Then cut into squares and fry until browned. Great little things to dip into a peanut satay.
The quality of off-the-shelf Thai curry pastes has improved dramatically and then you only need your main ingredients, a tin or two of coconut milk and maybe a splash of fish sauce, lime and a handful of fresh basil/coriander.
Try Duck red curry with cherry toms and pineapple (recipe pilfered from local Thai restaurant). Then a green curry with tofu, mini corn, mange tout etc.
Loads of little Thai sides to make too. -Try overcooking some rice in stock , (ideally Thai fragrant), drain, add some coconut milk, half blend it, then put it in a tray to dry out for a few hours with a weighted book on top to push it down. Then cut into squares and fry until browned. Great little things to dip into a peanut satay.
Plotloss said:
Not sure about some of those - the Vindaloo doesn't have any vinegar in it, and the Madras doesn't use coconut milk (all my 'authentic' Indian cookbook have it listed).But this version, from an Indian lady doesn't either...
http://www.mamtaskitchen.com/recipe_display.php?id...
Beef Madras Curry
Ingredients
• 1 kg. good quality lean steak. Curries cooked from poor quality meat do not taste good, unless slow cooked as a casserole or pressure cooked.
• 2-3 tbsp. cooking oil
• 1 tsp. black mustard seeds
• 8-10 curry leaves (not bay leaves)
• 150 gm. or 1 medium onion, peeled and chopped finely
• 1-2 cloves garlic, peeled and grated/chopped
• 1 inch piece root ginger, peeled and grated
• 2 tsp. coriander powder
• 2 tsp. ground cumin powder
• 1 level tsp. turmeric powder
• 1 level tsp. chilli powder (more if you like it hotter)
• 1 1/2 tsp. salt (adjust to taste)
• 2-3 tbsp. white vinegar
• 2 tbs. tomato puree
• 1 cup beef stock or water
• A handful of chopped coriander leaves (optional)
Bonefish Blues said:
OP doesn't want chicken recipes chaps!
Cotty said:
He did specifically state no chicken.
Thanks again Cotty!Romanymagic said:
Pork Vindaloo!
Love it, and cook it often, which has had good reviews from friends. So is a safe backup.VR6time said:
Murgh Naga Chilli Lamb Mosalla. depends on being able to find naga chillies as they have a whole different flavour.
Failing that a slow cooked leg of lamb that has been marinaded in a selection of spices, for a day prior to being very slowly cooked.
Murgh Naga Chilli Lammb Mosalla - please tell me more Failing that a slow cooked leg of lamb that has been marinaded in a selection of spices, for a day prior to being very slowly cooked.
And the leg of lamb is good idea...
Mobile Chicane said:
Bombay potatoes
Sounds great - going to give it a try! What do you use personally, oil or ghee (tastes great, bad for the wasteline!)captainzep said:
Does it have to be Indian?
No, but sticking to sub-continent region this time.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff