The homemade curry thread
Discussion
Gone a bit AMG said:
craigjm said:
If you make a cottage / Shepard’s pie with left over keema then you should make masala mash for the topping!
Cook potatoes for mash as you normally do (I bake mine in the oven for less moisture but boiling ok)
Melt butter in a pan and try off onion seeds, mustard seeds and curry leaves for a minute. Add in finely chopped onion, garlic and ginger and cook until softened. Add in some turmeric and some garam masala. In a separate pan heat up some full fat milk or cream and then when you have mashed your potatoes use the hot cream and the spicy butter mix to make your mash. Allow it to cool and then in a pie dish spread it on top of cooled keema. Half hour in the oven and away you go
Sounds good thanks Mate. Cook potatoes for mash as you normally do (I bake mine in the oven for less moisture but boiling ok)
Melt butter in a pan and try off onion seeds, mustard seeds and curry leaves for a minute. Add in finely chopped onion, garlic and ginger and cook until softened. Add in some turmeric and some garam masala. In a separate pan heat up some full fat milk or cream and then when you have mashed your potatoes use the hot cream and the spicy butter mix to make your mash. Allow it to cool and then in a pie dish spread it on top of cooled keema. Half hour in the oven and away you go
I was thinking of paneer through the mash as well, or even sweet potato in the mix.
Gone a bit AMG said:
craigjm said:
If you make a cottage / Shepard’s pie with left over keema then you should make masala mash for the topping!
Cook potatoes for mash as you normally do (I bake mine in the oven for less moisture but boiling ok)
Melt butter in a pan and try off onion seeds, mustard seeds and curry leaves for a minute. Add in finely chopped onion, garlic and ginger and cook until softened. Add in some turmeric and some garam masala. In a separate pan heat up some full fat milk or cream and then when you have mashed your potatoes use the hot cream and the spicy butter mix to make your mash. Allow it to cool and then in a pie dish spread it on top of cooled keema. Half hour in the oven and away you go
Sounds good thanks Mate. Cook potatoes for mash as you normally do (I bake mine in the oven for less moisture but boiling ok)
Melt butter in a pan and try off onion seeds, mustard seeds and curry leaves for a minute. Add in finely chopped onion, garlic and ginger and cook until softened. Add in some turmeric and some garam masala. In a separate pan heat up some full fat milk or cream and then when you have mashed your potatoes use the hot cream and the spicy butter mix to make your mash. Allow it to cool and then in a pie dish spread it on top of cooled keema. Half hour in the oven and away you go
I was thinking of paneer through the mash as well, or even sweet potato in the mix.
Lamb bhuna from Mr Glebe and a cheeky naan. Bloody delish, even if I didn’t have any makhani 
ETA: upon reflection it lacked any crunch. I like a crunchy texture. I’ll probably nail 4 bags of crisps during the evening to make up for it…
ETA: upon reflection it lacked any crunch. I like a crunchy texture. I’ll probably nail 4 bags of crisps during the evening to make up for it…
Edited by illmonkey on Wednesday 10th April 19:46
otolith said:
craigjm said:
What’s the best way of making sure this isn’t bitter?
It gets less bitter if you cook it longer, and salt also reduces the perceived bitterness, but it will always be somewhat bitter - that’s just the flavour of it! Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff