The homemade curry thread
Discussion
I can recommend www.souschef.co.uk for good quality spices like the afore mentioned fenugreek. I find them better than supermarket options .
https://www.souschef.co.uk/products/oregano-cateri...
https://www.souschef.co.uk/products/fenugreek-leav...
The above are huge but check out the greenfields brand i plough through their offerings I think they’re pretty good.
https://www.souschef.co.uk/products/oregano-cateri...
https://www.souschef.co.uk/products/fenugreek-leav...
The above are huge but check out the greenfields brand i plough through their offerings I think they’re pretty good.
CypSIdders said:
Thanks for the advice, I will make another trip to the asian supermarket and look harder for the leaves.
One final question, when leaves are required are we talking fresh or dried? I may be looking for the wrong thing!
As it's a Mediterranean herb I'd expect to find it fresh here, maybe it has a different name in Greek.
You can get it fresh in big Indian supermarkets but over here it’s usually dried. You use less dried than you would fresh. Amounts in a recipe in the uk will assume dried. As above you are looking for kasoori methi as that’s the Indian phrase for fenugreek which is an anglicisation One final question, when leaves are required are we talking fresh or dried? I may be looking for the wrong thing!
As it's a Mediterranean herb I'd expect to find it fresh here, maybe it has a different name in Greek.
Also knocked up some Glebe hotel Makani gravy this afternoon (quick and easy enough to do)
Then made butter chicken tonight, with some gobi saag and pillau rice out of the freezer, and a couple of rotis.
I’ve never really been in to ‘creamy curries’, but the Geleb hotel butter chicken is soooo good.
Then made butter chicken tonight, with some gobi saag and pillau rice out of the freezer, and a couple of rotis.
I’ve never really been in to ‘creamy curries’, but the Geleb hotel butter chicken is soooo good.
whimsical ninja said:
I'm obsessed with dal and keep trying new versions. Amazingly the best version I've had doesn't come from an Indian book at all, but a very old fashioned and otherwise terrible 1970s book called "The Vegetarian Epicure". One dal I could not recommend is the one often cited as the best in the world - at Bukhara in Delhi (tasted like beans in tomato ketchup, although the rest of the menu was spectacular in fairness, as it should have been for the price)
Any tips for dal?I absolutely love it now after eating what I think was tarka dal a lot in Sri Lanka.
But having never cooked with lentils much before, I still haven’t attempted to make one at home, but would like to.
Yes. Wash yellow lentils, boil them from cold water, 1.5 cups water to 1 cup of lentils (you can always thin them put later). Cook witj a stick of cinnamon in until soft, but the lentils are still recognisably whole, not a porridge.
Meanwhile, heat oil in a pan. Fry cumin and black (or normal) mustard seeds (I use a teaspoon each per 2 cups of lentils) for about 20 seconds until popping (you will need a lid else the mustard seeds will pop all over your kitchen). Add a chopped onion and lots of sliced garlic, and a few chili flakes, cook until soft.
Stir the mixture into your lentils. Salt to taste. This is a pretty good tarkha dhal type dish.
If you want to be decadent, fry sliced onions in loads of oil until soft and blackened, and chuck them in too, with chopped coriander.
Meanwhile, heat oil in a pan. Fry cumin and black (or normal) mustard seeds (I use a teaspoon each per 2 cups of lentils) for about 20 seconds until popping (you will need a lid else the mustard seeds will pop all over your kitchen). Add a chopped onion and lots of sliced garlic, and a few chili flakes, cook until soft.
Stir the mixture into your lentils. Salt to taste. This is a pretty good tarkha dhal type dish.
If you want to be decadent, fry sliced onions in loads of oil until soft and blackened, and chuck them in too, with chopped coriander.
Hello children, your uncle Illmonkey made a mistake tonight, but it’s not all bad…
So I wanted to make my next batch of hotel gravy. Had loss of time, it was raining, so eased into it. I prepped everything into pots etc, for the gravy, a jalfrezi and the tikki chicken so I could make a curry for dinner after.
I’d done everything up to the last part of putting the gravy into the curry and realised it was the wrong amount. Plenty of head scratching and I figured out I’d done hotel gravy, but restaurant jalfrezi! What am I like eh…
Anyway, silver lining is that it was fantastic! Saucy, spicy and full of flavour (did you expect anything else??). So, if you’re feeling saucy, don’t be afraid to mix and match.
So I wanted to make my next batch of hotel gravy. Had loss of time, it was raining, so eased into it. I prepped everything into pots etc, for the gravy, a jalfrezi and the tikki chicken so I could make a curry for dinner after.
I’d done everything up to the last part of putting the gravy into the curry and realised it was the wrong amount. Plenty of head scratching and I figured out I’d done hotel gravy, but restaurant jalfrezi! What am I like eh…
Anyway, silver lining is that it was fantastic! Saucy, spicy and full of flavour (did you expect anything else??). So, if you’re feeling saucy, don’t be afraid to mix and match.
nails1979 said:
I made my first curry tonight (that didn't have stuff from a jar in). Used a recipe from bbc good food for left over lamb.
There's certain Indians I'm not keen on with a certain aftertaste, and this had it. I think it could be cinnamon.
It’s usually either cinnamon or cumin when people say that. Did you use it in powder form or solid stick? There's certain Indians I'm not keen on with a certain aftertaste, and this had it. I think it could be cinnamon.
craigjm said:
It’s usually either cinnamon or cumin when people say that. Did you use it in powder form or solid stick?
It was a solid stick, its quite a strong after taste, mrs nails used to buy a curry sauce from aldi, I think it was a Balti, with separate powder in the lid to add to it and that was the same. Its not something I've tasted before though when either eating a indian takeaway or even those ready to oven heat I've had from Asda Greshamst said:
Any tips for dal?
I absolutely love it now after eating what I think was tarka dal a lot in Sri Lanka.
But having never cooked with lentils much before, I still haven’t attempted to make one at home, but would like to.
So many variations. The one I keep coming back to...I absolutely love it now after eating what I think was tarka dal a lot in Sri Lanka.
But having never cooked with lentils much before, I still haven’t attempted to make one at home, but would like to.
Gone a bit AMG said:
2nd go at Keema Matar with lamb, will try beef next. Used hotel style gravy. And a few of my own tweaks. This is a favourite now. A spiced shepherds/cottage pie is definitely on the list to try.
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
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.
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