Takeaway Style Curry, Home Made
Discussion
It's dead simple, that was about 80g gram flour, whisk in enough water to make it a thick double cream consistency, grate in a clove of garlic and a decent amount of salt then fried in probably a table spoon or so of oil for roughly 4-5 mins per side.
I also use the same recipe but more water to a single cream consistency and pour less into the pan, think crepe style, and use them as tortillas
Should say all the roti mix goes in the pan at once and serves two, the same quantity of flour with more water will make 2-3 tortillas
I also use the same recipe but more water to a single cream consistency and pour less into the pan, think crepe style, and use them as tortillas
Should say all the roti mix goes in the pan at once and serves two, the same quantity of flour with more water will make 2-3 tortillas
rsbmw said:
Anyone had a crack at this?
Oh yes.. 
I didn't have any dried fenugreek leaves, but everything else for the base was per your recipe.
Based purely on a Madhur Jaffrey program I saw a while ago, I added half the liquid at the start and then progressively added the rest as the base ingredients cooked down - about 2 hours was as long as I could wait !
The result was superb - the closest I've ever got to an authentic 'curry-house' dish. The texture was spot on and the flavours were so much deeper and more intense than previous homemade efforts.
Really pleased you took the time to post this, thanks - it's now been printed and put in our recipe binder.
Agreed, I've made two (huge) batches of gravy now and while my access to ingredients has sometimes forced my hand, the curries have been nothing less than a B- with a couple being absolutely superb.
Adding too many onions threw one off a bit and another I was a bit bland as I didn't have any fenugreek and only some crappy curry powder (was on holiday). I've also been chastised by an Indian friend for using pre-packaged garam masala instead of making my own!
Adding too many onions threw one off a bit and another I was a bit bland as I didn't have any fenugreek and only some crappy curry powder (was on holiday). I've also been chastised by an Indian friend for using pre-packaged garam masala instead of making my own!
Man i love Indian food. Love this thread!
OP, are you of Indian descent? You are pretty handy in the kitchen, and know your spices by the looks of it...
My request...
Has anyone got a half-decent recipe for a Kali Mirchi (black pepper chicken curry)? It was my favourite dish when living over there (was the restaurant/shack just outside my office), and I've not found anything even close since I've been home. (I am back out there for a wedding in December, and will be stopping over in Mumbai just to let the family try their chicken KM!!) Anyone?
OP, are you of Indian descent? You are pretty handy in the kitchen, and know your spices by the looks of it...
My request...
Has anyone got a half-decent recipe for a Kali Mirchi (black pepper chicken curry)? It was my favourite dish when living over there (was the restaurant/shack just outside my office), and I've not found anything even close since I've been home. (I am back out there for a wedding in December, and will be stopping over in Mumbai just to let the family try their chicken KM!!) Anyone?
I started making my indian curry from scratch over the weekend. I used pre-ground spices that you buy in jars from the supermarket. The curry tasted quite nice. Am wondering if roast whole spices and grinding them myself, how big of a difference will this make to my curry? Bearing in mind my spices that I used were fairly new and weren't years old.
Vyse said:
I started making my indian curry from scratch over the weekend. I used pre-ground spices that you buy in jars from the supermarket. The curry tasted quite nice. Am wondering if roast whole spices and grinding them myself, how big of a difference will this make to my curry? Bearing in mind my spices that I used were fairly new and weren't years old.
Will make no difference if the spices are fresh. I have been a bit lazy with curries lately so I have spices that are years old and you can still use them for fantastic curries. Fresh spices gives a bit more zing though.A good goan friend of mine who is a very good cook advised me to also experiment with mixing up use of ground and whole spices as it gives subtly different flavours and also different textures.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff