Fuzz

http://www.scoobynet.co.uk/bbs/threa...hreadID=139949

still kin hilarious 2nd time round


Andy

edit : fix missing link

[Edited by Fuzz - 4/2/2003 7:15:35 PM]

super_si

Cheers mate, may look into that one

Si

Found it

and bought



[Edited by super_si - 4/2/2003 11:57:03 PM]

carl

Waitrose sell it. My wife doesn't use ghee in her curries any more -- olive oil instead (well, both her parents died of heart attacks )

[Edited by carl - 4/3/2003 9:45:57 AM]

super_si

How do you cook a real curry?

As you know im a curry lover

without just buying a jar?

Lad in lecture has said onions an ginger are the basis. But anymore ideas or recipes.

Ta

Si

super_si

good lad i want one now lol

Si

carl

Yep, onions are a big part of it (it's the reduction of them that makes the 'sauce' aspect). Ghee as well (which is clarified butter and incredibly bad for you). Cooking a proper curry takes a looooong time.

Of course you have to make your own chapati and paratha as well

Dizzy

TADA!

super_si

yeah but how how how.

The link above didnt have the Kurma and Dupiaza(sp) im looking for


Si

super_si

But the bloke at top the street takes 10minutes

Nick VR4

Chicken Korma


INGREDIENTS:
50g natural cashew nuts
3 tbsp sunflower or soya oil
2 bay leaves, crumbled
1 large onion, thinly sliced
1 garlic clove, crushed, or 2½ tsp garlic paste
2.5cm cube fresh root ginger, peeled and finely grated, or 2½ tsp ginger paste
1 tbsp coriander
1 tsp ground cumin
½ tsp ground turmeric
½ tsp chilli powder
8 chicken thighs, skinned
75g whole milk natural yoghurt, beaten
140ml single cream


To garnish
1 tbsp toasted flaked almonds
½ tsp paprika
1 tsp salt, or to taste
¼ tsp freshly ground pepper
Garlic Rice, to serve


PREPARATION:

1. Put the cashews in a small bowl and pour over 100ml boiling water. Set aside for 15-20 minutes. 2. In a heavy-based pan with a tight-fitting lid, heat the oil over a medium heat. Add the bay leaves. Allow to sizzle for 15-20 seconds, then add the onion, garlic and ginger. Fry until the onions are soft and slightly brown (8-9 minutes).
3. Add the coriander, cumin, turmeric, chilli powder and pepper. Fry for 30 seconds. Add 50ml hot water. Stir until the water evaporates.

4. Add the chicken. Increase the heat to medium-high. Fry, stirring all the time, until the chicken changes colour.

5. Add the yoghurt, salt and 50ml hot water. Stir and mix thoroughly. Cover the pan tightly, reduce the heat to low and cook for 25-30 minutes, stirring occasionally.

6. Put the cashews, along with the water in which they were soaked, into a blender. Add the cream and purée until smooth. Add to the pan.

7. Cover again and simmer for a further 15-20 minutes, stirring occasionally (you can simmer uncovered to reduce the sauce if necessary), then remove from the heat and transfer the korma to a serving dish.

8.Garnish with the toasted almonds and sprinkle the paprika over the top. Serve with Garlic Rice.

PREP/COOK
INFORMATION:

Prep time: 45 minutes
Cook time: 1 hour 15 minutes
Serves: 4


NUTRITIONAL
INFORMATION:

Calories: 538
Fat: 38 grams

carl

I think you'll find he has a lot of it pre-prepared.

PS: Korma and Dopiaza? You're having a laugh, aren't you? That's not proper curry.

FollowThrough

Vr4 that's making me feel hungry

don't forget for the authentic lads night out curry for when you are all pissed up and insulting the waiters try gobbing in it or shooting ya load in it

super_si

I like tasful curries, Anyone can eat a hot one. But i like to appreciate the flavour's now

Si

zero_to60

I always do curry from scratch now, never bought sauces they always overdo it with cumin and chilli

Sometimes get a takeaway but we find we actually prefer mine to the takeaway..maybe it's the *** in it....yikes

boxst

Hello

I'm currently working in Bangalore (coming home tomorrow thankfully), and the answer is take as many bones as you can, cover them in sauce so that you can't taste anything and then spend the next four days in the toilet "appreciating" it.

Steve.

super_si

lol thats why i go for taste not chilli power

zero_to60

at my old company virtually the entire development team were Indians and they told me that in India people don't like really hot ones and that the mega hot one have been created for British tastes

super_si

lol yeah i went out down the Quay side and went to a curry house with r lass.

Got a Jalfrazzi, bit into about my 4th chilli and it killed me it was the hottest damm thing id ever had, burnt my lips , her lips my tounge. The waiters had to get my pint after pint water and sugar, yogurt you name it got 25% off the bill though because i couldnt take another bite

Si

zero_to60

this is how I do mine

2 onions chopped then fried in Ghee with ginger and a whole bulb of chopped garlic

when soft and slightly brown add/stir in 4 desert spoons of curry powder

turn off heat

add chicken and chopped peppers, stir in and then juice of 1 lemon

leave for 10 minutes

add tin of tomatos and half pint of chicken stock and handful of corainder leaf - job done

cook for 40 minutes

super_si

sweeeeeeeeeeeeeeeeeeeeeet its a toss up between steak and curry saturday now
Id buy one on the way home, but at the dentist 10 tomorrow

P1Fanatic

The best curries are when you cook them and then leave them in the fridge for about 5 days to mature. Looks disgusting cold but once heated it up it has a nice thick consistency and the flavour is so much better.

Hot curries are just for people showing off. Much better to savour the flavour IMHO. Passanda, normal "curry" and Dopiaza's being my fave.

Simon.

Vinesh

U need authentic curry powder and herbs, none of the jar/pre-packed cr&p!

kamikaze

i tried this home cooking malarky, never again!!

it probably costs more, is a lot of hassle (washing up etc) and tastes 10 times worse than your local takeway.

Given its £3.70 for the takeaway and they have a massiv choice , stick with the experts who do it for a living

MarkO

How to cook a real curry:

Pick up phone, dial 01721 724455, ask for chicken bhuna, mushroom rice, sag aloo, keema naan, and whatever the wife's having. Wait 10 minutes, and drive round the corner to pick it up.

Eat, and enjoy.

MarkO

2nd time round? Try 152nd.....

Sheepsplitter

Ha you should be able to cook a really hot one on top of that CPU of yours!!

super_si

lol

I want a curry but ive got 5mins till c&c Generals Match

Vinesh

u should try my dads cooking. Real indian dishes.

super_si

that an invite lol

Vinesh

If u live near Leicester, then u r welcomed to try some