Your home-made Curry Recipes
Discussion
I got into making curries at home when I moved to a country that doesn't have good curry houses... I've gone from cookbooks to just throwing specific ingredients into the pot in a deliberate order. It seems curry making is really popular and there are lots of great curries being replicate and invented.
I lurk on the curry-recipes.co.uk forum but would love to see what curries PHers tend to make.
Post your recipe below ...I'll go first:
I lurk on the curry-recipes.co.uk forum but would love to see what curries PHers tend to make.
Post your recipe below ...I'll go first:
Edited by Potatoes on Monday 25th April 10:08
I've been making a version of this for a few months:
PARSI METHI MURGH
1Kg of chicken/lamb/beef/paneer (this recipe is chicken)
Ingredients
Marinade:
2 tbs of garlic & ginger paste (I find this much easier to cook with than fresh)
2-3 tbs of greek (strained) natural yoghurt
2-3 ts of Kashmiri chilli powder (or even mix of red chilli powder (spice) and mild paprika(colour))
½ ts of turmeric
½ ts of ground cumin
½ ts of ground coriander seeds
3-4 tbs of vegetable oil
Curry:
3-4 tbs of veg oil/ghee (ideally ghee although it’s not very good for you!)
Stick cinnamon
2-3 black cardamoms
2-3 curry leaves (optional – gives it a smokey, earthy “curry” flavour)
5-7 cloves
- - -
2 tbs of garlic & ginger paste
3 small onions (finely chopped/grated)
- - -
2ts ground coriander seeds
1ts cumin seeds
.5ts of black mustard seeds
.5ts of sesame seeds
.25ts of poppy seeds
(all of the above should be dry fried and then ground)
½ ts turmeric
3ts Kashmiri chilli powder (or even mix of red chilli powder and mild paprika)
½ ts dhasnak masala (also known as parsi garam masala)
- - -
500-600ml water in chicken (or relevant) stock)
4-5 skinned and chopped tomatoes
1 tbs tomato puree
- - -
3-4 ground cashew nuts
2 tbs dried methi (fenugreek) leaves)
More salt than is good for you
Instructions:
Marinate the chicken in the morning and leave it in the fridge
- Grab a beer-
Put oil and ghee into pan, heat medium
When hot, throw in full spices (cinnamon, cardamom, cloves, leaves) and stir fry
Reduce heat and add the garlic/ginger paste (this may spit a little) and stir fry
When the smell of raw garlic has gone and is replaced by a sweet smell of cooked ginger add the onions
Reduce heat to low and simmer for 30-45 minutes
- Grab a beer –
When the onions no longer look, smell or taste of onions and have absolutely no crunch, turn heat to medium-low
Throw in the ground spices (coriander, cumin, sesame, mustard and poppy seeds) and the turmeric, chili & dhansak masala, stir fry until the mixture makes you cough
Add water/stock, throw in chopped tomatoes, cover and boil for about at least an hour (the longer, the better)
Fry the marinate chicken at high heat for 2-3 minutes to seal (and slightly burn) the chicken. Take out and let cool to room temperature (you’re not cooking it through at this point, we’ll poach it later)
(If you were cooking with lamb, you’d throw it in at this stage and slow cook it)
- Grab a beer –
By this stage, you’ll probably be feeling a little tipsy and very hungry – we’re nearly there
Grind some cashew nuts and throw into the mix with the dried methi and (a lot of) salt.
Remove lid and start to boil of water – I often add a bit (TBH, I add a lot) more oil/ghee at this stage
Throw chicken in and stick rice on (basmati in water with cloves, green cardamoms
Grab a beer and eat the s
t out of it!
PARSI METHI MURGH
1Kg of chicken/lamb/beef/paneer (this recipe is chicken)
Ingredients
Marinade:
2 tbs of garlic & ginger paste (I find this much easier to cook with than fresh)
2-3 tbs of greek (strained) natural yoghurt
2-3 ts of Kashmiri chilli powder (or even mix of red chilli powder (spice) and mild paprika(colour))
½ ts of turmeric
½ ts of ground cumin
½ ts of ground coriander seeds
3-4 tbs of vegetable oil
Curry:
3-4 tbs of veg oil/ghee (ideally ghee although it’s not very good for you!)
Stick cinnamon
2-3 black cardamoms
2-3 curry leaves (optional – gives it a smokey, earthy “curry” flavour)
5-7 cloves
- - -
2 tbs of garlic & ginger paste
3 small onions (finely chopped/grated)
- - -
2ts ground coriander seeds
1ts cumin seeds
.5ts of black mustard seeds
.5ts of sesame seeds
.25ts of poppy seeds
(all of the above should be dry fried and then ground)
½ ts turmeric
3ts Kashmiri chilli powder (or even mix of red chilli powder and mild paprika)
½ ts dhasnak masala (also known as parsi garam masala)
- - -
500-600ml water in chicken (or relevant) stock)
4-5 skinned and chopped tomatoes
1 tbs tomato puree
- - -
3-4 ground cashew nuts
2 tbs dried methi (fenugreek) leaves)
More salt than is good for you
Instructions:
Marinate the chicken in the morning and leave it in the fridge
- Grab a beer-
Put oil and ghee into pan, heat medium
When hot, throw in full spices (cinnamon, cardamom, cloves, leaves) and stir fry
Reduce heat and add the garlic/ginger paste (this may spit a little) and stir fry
When the smell of raw garlic has gone and is replaced by a sweet smell of cooked ginger add the onions
Reduce heat to low and simmer for 30-45 minutes
- Grab a beer –
When the onions no longer look, smell or taste of onions and have absolutely no crunch, turn heat to medium-low
Throw in the ground spices (coriander, cumin, sesame, mustard and poppy seeds) and the turmeric, chili & dhansak masala, stir fry until the mixture makes you cough
Add water/stock, throw in chopped tomatoes, cover and boil for about at least an hour (the longer, the better)
Fry the marinate chicken at high heat for 2-3 minutes to seal (and slightly burn) the chicken. Take out and let cool to room temperature (you’re not cooking it through at this point, we’ll poach it later)
(If you were cooking with lamb, you’d throw it in at this stage and slow cook it)
- Grab a beer –
By this stage, you’ll probably be feeling a little tipsy and very hungry – we’re nearly there
Grind some cashew nuts and throw into the mix with the dried methi and (a lot of) salt.
Remove lid and start to boil of water – I often add a bit (TBH, I add a lot) more oil/ghee at this stage
Throw chicken in and stick rice on (basmati in water with cloves, green cardamoms
Grab a beer and eat the s
t out of it!Edited by Potatoes on Wednesday 20th April 21:46
Edited by Potatoes on Wednesday 20th April 22:09
Quick and easy basic curry sauce, no quantities because I just toss stuff in till it tastes right. Keep ginger in the freezer and grate it as required. Sauce can be prepared in advance and chilled or frozen.
Most Indian restaurants will have a pot of basic curry gravy to "build" dishes from, in the same way Italian Restaurants will have a basic Ragu.
Onions
Butter
Garlic
Chilli
Ginger
Tumeric
Cumin
Cayenne pepper
Stock cube
Coriander (frozen is fine and very convenient to keep in)
Fry onions for 10mins add garlic, grated ginger and a chilli, fry for another 10 mins. Add some water, stock cube, tumeric, cumin, cayenne to taste. Cook down for anther 1/2 hr.
Add meat, vegetables or whatever. When cooked add plenty of coriander and serve.
Timings depend on what you're cooking, i.e if you want chicken add it before the vegetables. Sometimes I add some fenugreek or garam masala.
Favourite ingredients; cubed chicken, potatoes, green beans, tomatoes (you can also use a tin of tomatoes instead of water for the gravy) courgette, tins of mixed beans.
Serve with perfect Basmati rice;
Fry 1/2 onion add a few cardamom pods, some cumin seeds and a cinnamon stick. Add rice (I use 50g pp) and twice the volume of water with a little salt. Bring to a simmer, put a tightly fitting lid on and keep simmering for 10 mins.
This bit is important, don't lift the lid or check after 10 mins turn heat off, stir, put lid back on and leave for another 10mins to absorb any moisture. Works perfectly every time, the pan is crucial if it has a vent in the lid block it up.
Most Indian restaurants will have a pot of basic curry gravy to "build" dishes from, in the same way Italian Restaurants will have a basic Ragu.
Onions
Butter
Garlic
Chilli
Ginger
Tumeric
Cumin
Cayenne pepper
Stock cube
Coriander (frozen is fine and very convenient to keep in)
Fry onions for 10mins add garlic, grated ginger and a chilli, fry for another 10 mins. Add some water, stock cube, tumeric, cumin, cayenne to taste. Cook down for anther 1/2 hr.
Add meat, vegetables or whatever. When cooked add plenty of coriander and serve.
Timings depend on what you're cooking, i.e if you want chicken add it before the vegetables. Sometimes I add some fenugreek or garam masala.
Favourite ingredients; cubed chicken, potatoes, green beans, tomatoes (you can also use a tin of tomatoes instead of water for the gravy) courgette, tins of mixed beans.
Serve with perfect Basmati rice;
Fry 1/2 onion add a few cardamom pods, some cumin seeds and a cinnamon stick. Add rice (I use 50g pp) and twice the volume of water with a little salt. Bring to a simmer, put a tightly fitting lid on and keep simmering for 10 mins.
This bit is important, don't lift the lid or check after 10 mins turn heat off, stir, put lid back on and leave for another 10mins to absorb any moisture. Works perfectly every time, the pan is crucial if it has a vent in the lid block it up.
Years ago, probably 20+ I remember watching a programme and the Indian chef explained to the presenter that many curries only had a few simple ingredients or spices and cooked an example of garlic, onion, mountains of black pepper and coconut milk. For ages afterwards I would fry chicken on the bone over a really high heat add in the ingredients and simmer for a few minutes. Just with plain boiled rice. Really quick and simple but perfect.
I've had good results copying this video as best as I can. Think that the secret to restaurant style curry is to cook onions down until they disintegrate and use a s**t load of oil.
https://www.youtube.com/watch?v=xSalFN08kYI
https://www.youtube.com/watch?v=xSalFN08kYI
Chop a few chicken breasts into chunks.
Coat in salt, pepper, cumin, coriander flakes.
Chop big onion and throw in pan with oil
Gently fry for 15mins
Add garlic fry for another 5-10mins
2x tins tomatoes - whiz in blender until smooth.
Remove onions and garlic from pan.
Add cumin, turmeric and garamasala to pan and gently fry for a few minutes.
Add chicken.
Cook until chicken starts to go white.
Add large cup water and bring to simmer, let it reduce down by a bit.
Throw in the tomatoes and the fried onions/garlic.
Chuck in some fresh coriander toward the end.
Serve with rice.
You end up with a basic chicken jalfrezi.
Coat in salt, pepper, cumin, coriander flakes.
Chop big onion and throw in pan with oil
Gently fry for 15mins
Add garlic fry for another 5-10mins
2x tins tomatoes - whiz in blender until smooth.
Remove onions and garlic from pan.
Add cumin, turmeric and garamasala to pan and gently fry for a few minutes.
Add chicken.
Cook until chicken starts to go white.
Add large cup water and bring to simmer, let it reduce down by a bit.
Throw in the tomatoes and the fried onions/garlic.
Chuck in some fresh coriander toward the end.
Serve with rice.
You end up with a basic chicken jalfrezi.
Supersonic Welly said:
BoRED S2upid said:
I've made some incredible curries at home this year but the spices, method etc... Has all come from The Spicery and their monthly spice boxes so can't share my secrets.
As good as a curry house?dave_s13 said:
Chop a few chicken breasts into chunks.
Coat in salt, pepper, cumin, coriander flakes.
Chop big onion and throw in pan with oil
Gently fry for 15mins
Add garlic fry for another 5-10mins
2x tins tomatoes - whiz in blender until smooth.
Remove onions and garlic from pan.
Add cumin, turmeric and garamasala to pan and gently fry for a few minutes.
Add chicken.
Cook until chicken starts to go white.
Add large cup water and bring to simmer, let it reduce down by a bit.
Throw in the tomatoes and the fried onions/garlic.
Chuck in some fresh coriander toward the end.
Serve with rice.
You end up with a basic chicken jalfrezi.
I think I'll try this. Thanks. Coat in salt, pepper, cumin, coriander flakes.
Chop big onion and throw in pan with oil
Gently fry for 15mins
Add garlic fry for another 5-10mins
2x tins tomatoes - whiz in blender until smooth.
Remove onions and garlic from pan.
Add cumin, turmeric and garamasala to pan and gently fry for a few minutes.
Add chicken.
Cook until chicken starts to go white.
Add large cup water and bring to simmer, let it reduce down by a bit.
Throw in the tomatoes and the fried onions/garlic.
Chuck in some fresh coriander toward the end.
Serve with rice.
You end up with a basic chicken jalfrezi.
Potatoes said:
I've been making a version of this for a few months:
PARSI METHI MURGH
1Kg of chicken/lamb/beef/paneer (this recipe is chicken)
Ingredients
Marinade:
2 tbs of garlic & ginger paste (I find this much easier to cook with than fresh)
2-3 tbs of greek (strained) natural yoghurt
2-3 ts of Kashmiri chilli powder (or even mix of red chilli powder (spice) and mild paprika(colour))
½ ts of turmeric
½ ts of ground cumin
½ ts of ground coriander seeds
3-4 tbs of vegetable oil
Curry:
3-4 tbs of veg oil/ghee (ideally ghee although it’s not very good for you!)
Stick cinnamon
2-3 black cardamoms
2-3 curry leaves (optional – gives it a smokey, earthy “curry” flavour)
5-7 cloves
- - -
2 tbs of garlic & ginger paste
3 small onions (finely chopped/grated)
- - -
2ts ground coriander seeds
1ts cumin seeds
.5ts of black mustard seeds
.5ts of sesame seeds
.25ts of poppy seeds
(all of the above should be dry fried and then ground)
½ ts turmeric
3ts Kashmiri chilli powder (or even mix of red chilli powder and mild paprika)
½ ts dhasnak masala (also known as parsi garam masala)
- - -
500-600ml water in chicken (or relevant) stock)
4-5 skinned and chopped tomatoes
1 tbs tomato puree
- - -
3-4 ground cashew nuts
2 tbs dried methi (fenugreek) leaves)
More salt than is good for you
Instructions:
Marinate the chicken in the morning and leave it in the fridge
- Grab a beer-
Put oil and ghee into pan, heat medium
When hot, throw in full spices (cinnamon, cardamom, cloves, leaves) and stir fry
Reduce heat and add the garlic/ginger paste (this may spit a little) and stir fry
When the smell of raw garlic has gone and is replaced by a sweet smell of cooked ginger add the onions
Reduce heat to low and simmer for 30-45 minutes
- Grab a beer –
When the onions no longer look, smell or taste of onions and have absolutely no crunch, turn heat to medium-low
Throw in the ground spices (coriander, cumin, sesame, mustard and poppy seeds) and the turmeric, chili & dhansak masala, stir fry until the mixture makes you cough
Add water/stock, throw in chopped tomatoes, cover and boil for about at least an hour (the longer, the better)
Fry the marinate chicken at high heat for 2-3 minutes to seal (and slightly burn) the chicken. Take out and let cool to room temperature (you’re not cooking it through at this point, we’ll poach it later)
(If you were cooking with lamb, you’d throw it in at this stage and slow cook it)
- Grab a beer –
By this stage, you’ll probably be feeling a little tipsy and very hungry – we’re nearly there
Grind some cashew nuts and throw into the mix with the dried methi and (a lot of) salt.
Remove lid and start to boil of water – I often add a bit (TBH, I add a lot) more oil/ghee at this stage
Throw chicken in and stick rice on (basmati in water with cloves, green cardamoms
Grab a beer and eat the st out of it!
An I'll be trying this, thanks for the awesome right up!PARSI METHI MURGH
1Kg of chicken/lamb/beef/paneer (this recipe is chicken)
Ingredients
Marinade:
2 tbs of garlic & ginger paste (I find this much easier to cook with than fresh)
2-3 tbs of greek (strained) natural yoghurt
2-3 ts of Kashmiri chilli powder (or even mix of red chilli powder (spice) and mild paprika(colour))
½ ts of turmeric
½ ts of ground cumin
½ ts of ground coriander seeds
3-4 tbs of vegetable oil
Curry:
3-4 tbs of veg oil/ghee (ideally ghee although it’s not very good for you!)
Stick cinnamon
2-3 black cardamoms
2-3 curry leaves (optional – gives it a smokey, earthy “curry” flavour)
5-7 cloves
- - -
2 tbs of garlic & ginger paste
3 small onions (finely chopped/grated)
- - -
2ts ground coriander seeds
1ts cumin seeds
.5ts of black mustard seeds
.5ts of sesame seeds
.25ts of poppy seeds
(all of the above should be dry fried and then ground)
½ ts turmeric
3ts Kashmiri chilli powder (or even mix of red chilli powder and mild paprika)
½ ts dhasnak masala (also known as parsi garam masala)
- - -
500-600ml water in chicken (or relevant) stock)
4-5 skinned and chopped tomatoes
1 tbs tomato puree
- - -
3-4 ground cashew nuts
2 tbs dried methi (fenugreek) leaves)
More salt than is good for you
Instructions:
Marinate the chicken in the morning and leave it in the fridge
- Grab a beer-
Put oil and ghee into pan, heat medium
When hot, throw in full spices (cinnamon, cardamom, cloves, leaves) and stir fry
Reduce heat and add the garlic/ginger paste (this may spit a little) and stir fry
When the smell of raw garlic has gone and is replaced by a sweet smell of cooked ginger add the onions
Reduce heat to low and simmer for 30-45 minutes
- Grab a beer –
When the onions no longer look, smell or taste of onions and have absolutely no crunch, turn heat to medium-low
Throw in the ground spices (coriander, cumin, sesame, mustard and poppy seeds) and the turmeric, chili & dhansak masala, stir fry until the mixture makes you cough
Add water/stock, throw in chopped tomatoes, cover and boil for about at least an hour (the longer, the better)
Fry the marinate chicken at high heat for 2-3 minutes to seal (and slightly burn) the chicken. Take out and let cool to room temperature (you’re not cooking it through at this point, we’ll poach it later)
(If you were cooking with lamb, you’d throw it in at this stage and slow cook it)
- Grab a beer –
By this stage, you’ll probably be feeling a little tipsy and very hungry – we’re nearly there
Grind some cashew nuts and throw into the mix with the dried methi and (a lot of) salt.
Remove lid and start to boil of water – I often add a bit (TBH, I add a lot) more oil/ghee at this stage
Throw chicken in and stick rice on (basmati in water with cloves, green cardamoms
Grab a beer and eat the s
t out of it!Edited by Potatoes on Wednesday 20th April 21:46
Edited by Potatoes on Wednesday 20th April 22:09
dave_s13 said:
Chop a few chicken breasts into chunks.
Coat in salt, pepper, cumin, coriander flakes.
Chop big onion and throw in pan with oil
Gently fry for 15mins
Add garlic fry for another 5-10mins
2x tins tomatoes - whiz in blender until smooth.
Remove onions and garlic from pan.
Add cumin, turmeric and garamasala to pan and gently fry for a few minutes.
Add chicken.
Cook until chicken starts to go white.
Add large cup water and bring to simmer, let it reduce down by a bit.
Throw in the tomatoes and the fried onions/garlic.
Chuck in some fresh coriander toward the end.
Serve with rice.
You end up with a basic chicken jalfrezi.
Where's the chilli?Coat in salt, pepper, cumin, coriander flakes.
Chop big onion and throw in pan with oil
Gently fry for 15mins
Add garlic fry for another 5-10mins
2x tins tomatoes - whiz in blender until smooth.
Remove onions and garlic from pan.
Add cumin, turmeric and garamasala to pan and gently fry for a few minutes.
Add chicken.
Cook until chicken starts to go white.
Add large cup water and bring to simmer, let it reduce down by a bit.
Throw in the tomatoes and the fried onions/garlic.
Chuck in some fresh coriander toward the end.
Serve with rice.
You end up with a basic chicken jalfrezi.
I always understood a Jalfrezi was a dry tomato and chilli curry.
Lamb Curry
Lightly toast your dry spices. Fennel seeds, cumin seeds, coriander seeds, fenugreek seeds, black peppercorns, clove, cinnamon stick and cardamom pods.
Blitz your curry paste ingredients. Garlic cloves, chili, fresh ginger, red onions, fresh coriander. Blitz with the dry spices above.
This is your curry paste.
Cube the meat. I like to use lamb shoulder.
Fry some onion, curry leaves and mustard seeds in oil.
Add you curry paste and stir regularly for a few minutes.
Add your meat and coat in the spice paste.
Add fresh tomatoes and some veg stock.
Cook low and slow for a couple of hours.
Serve
Lightly toast your dry spices. Fennel seeds, cumin seeds, coriander seeds, fenugreek seeds, black peppercorns, clove, cinnamon stick and cardamom pods.
Blitz your curry paste ingredients. Garlic cloves, chili, fresh ginger, red onions, fresh coriander. Blitz with the dry spices above.
This is your curry paste.
Cube the meat. I like to use lamb shoulder.
Fry some onion, curry leaves and mustard seeds in oil.
Add you curry paste and stir regularly for a few minutes.
Add your meat and coat in the spice paste.
Add fresh tomatoes and some veg stock.
Cook low and slow for a couple of hours.
Serve
DoubleSix said:
I'm off to an indian spice wholesaler today...
Can anyone give some pointers as to essentials I should pick up that won't easily be found in the local supermarket?
Thanks!
Fresh curry leaves. They transform a dish and are commonly found in South Indian dishes. Can anyone give some pointers as to essentials I should pick up that won't easily be found in the local supermarket?
Thanks!
They freeze well too.
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