Takeaway Style Curry, Home Made

[DoubleSix]

hmm.. the complete lack of ghee in the OP's recipe makes me sceptical of the 'Takeaway' credentials.

[Sa Calobra]

Great thread. Bookmarked

[Jambo85]

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.

It can be pretty significant. You'll also be amazed at the difference if you make your own garam masala - Rick Stein's curry book is a great reference for this.

[Jambo85]

DoubleSix said:

hmm.. the complete lack of ghee in the OP's recipe makes me sceptical of the 'Takeaway' credentials.

You must have some good takeaways locally, most of mine sure as hell don't "waste" money on ghee!

[Gandahar]

Surely curry sauce has to be made somewhere else, like chipshop chips cannot be replicated at home

In same vein my local newsagents has a sign outside saying they are doing curry and samosas, obviously branching out. MIght give them a whirl....

[loudlashadjuster]

Gandahar said:

Surely curry sauce has to be made somewhere else, like chipshop chips cannot be replicated at home

I dunno, I cooked a variation on this for 16 and the verdict was very much "better than the local Indian restaurant". I did nail that particular batch right enough, but it was easily as good as most restaurant dishes.

I use ghee btw but haven't use fresh spices or made my own garam masala yet.

[Sa Calobra]

I used to use Ghee and spices. It tastes gorgoeus as long as you go easy on the Ghee
A curry doesn't have to resemble a casserole!

[BoRED S2upid]

DoubleSix said:

hmm.. the complete lack of ghee in the OP's recipe makes me sceptical of the 'Takeaway' credentials.

Valid point I'd say a takeaway curry has to be a bit dirty. You can make better curry at home but not a takeaway curry without a bit of filth added!

[rsbmw]

Majority of takeaways don't use ghee these days. I've experimented with it, as have many on the curry-recipes forum, mostly coming to the same conclusion - veg oil does a better job. Your mileage may vary.

[jas xjr]

the only reason takeaways use vegetable oil is that it is very cheap.
although there is no right or wrong way to cook anything , as long as you enjoy it.
my family are from india but do not use curry leaves. i like the smell , together with fenugreek , which gives that takeaway smell

[DoubleSix]

rsbmw said:

Majority of takeaways don't use ghee these days. I've experimented with it, as have many on the curry-recipes forum, mostly coming to the same conclusion - veg oil does a better job. Your mileage may vary.

My mileage certainly does. Ghee is crucial in my humble opinion.

[OldGermanHeaps]

Going to give this a try next week thanks for sharing.

[Vyse]

Is a certain level of oil/ghee mandatory in a good curry? The one I cooked at the weekend, I used a very small amount of fat, so small in fact you couldn't detect the oil puddles that normally that form at the surface. Would more fat improve the taste?

I used this book btw, if anyone is interested. Fantastic book and dirt cheap. The base stock is a bit different to OPs though.

https://www.amazon.co.uk/Curry-Guy-Recreate-Britis...

[rsbmw]

I think the amount of oil in this recipe, after much experimentation, is just right. Any less doesn't work, and much more quickly becomes greasy.

[Sy1441]

Vyse said:

Is a certain level of oil/ghee mandatory in a good curry? The one I cooked at the weekend, I used a very small amount of fat, so small in fact you couldn't detect the oil puddles that normally that form at the surface. Would more fat improve the taste?

I used this book btw, if anyone is interested. Fantastic book and dirt cheap. The base stock is a bit different to OPs though.

https://www.amazon.co.uk/Curry-Guy-Recreate-Britis...

Been using a variety of curry recipes over the years but was recommended that book from a friend. It really is excellent, have made quite a few and have a big batch of portioned out base in the freezer.

[craig1912]

Vyse said:

Is a certain level of oil/ghee mandatory in a good curry? The one I cooked at the weekend, I used a very small amount of fat, so small in fact you couldn't detect the oil puddles that normally that form at the surface. Would more fat improve the taste?

I used this book btw, if anyone is interested. Fantastic book and dirt cheap. The base stock is a bit different to OPs though.

https://www.amazon.co.uk/Curry-Guy-Recreate-Britis...

Been following him for a while on twitter- some recipes at
http://www.greatcurryrecipes.net

[21TonyK]

My (not so local, involves a ferry and 7 mile drive or a 30 mile drive round trip) cooks with oil but finishes with a splash of ghee.

For years I was convinced they made their own lamb samosas and after much questioning about the filling they admitted to buying them

[21TonyK]

craig1912 said:

Vyse said:

Is a certain level of oil/ghee mandatory in a good curry? The one I cooked at the weekend, I used a very small amount of fat, so small in fact you couldn't detect the oil puddles that normally that form at the surface. Would more fat improve the taste?

I used this book btw, if anyone is interested. Fantastic book and dirt cheap. The base stock is a bit different to OPs though.

https://www.amazon.co.uk/Curry-Guy-Recreate-Britis...

Been following him for a while on twitter- some recipes at
http://www.greatcurryrecipes.net

Yet another book added to my library.

[Sy1441]

Chicken Bhuna using @thecurryguy recipe.

[Ted Mackerel]

That chicken bruna looks a bit mediocre tbh. Nice try though.

Here's what I made the other day