John Keswick 119 Posted March 24, 2011 Report Share Posted March 24, 2011 There must be a few women on here that are good at cooking, right? I know there are one or two that have said so in the past! Have you chefs got a good step by step guide to making a nice hot curry, vindaloo'ish hot? AND mushroom rice I am not that keen on the pilau rice. I have to admit that i know just about feck all when it comes to cooking stuff, but the indians are getting too bloody expensive and i would like to try and have a go myself and see if i can do as good as them! So, if you have any recepies or what have you, fire away. Quote Link to post Share on other sites
Kay 3,709 Posted March 24, 2011 Report Share Posted March 24, 2011 get chicken out packet .. add jar of curry sauce to chicken .. pop in the oven & then get microwave rice & put it on a plate .. easy even i can do that Quote Link to post Share on other sites
John Keswick 119 Posted March 24, 2011 Author Report Share Posted March 24, 2011 Ive tried the sauces you can get from the shops, but they are just not the same as a fresh made one! I need authentic Quote Link to post Share on other sites
Ideation 8,216 Posted March 24, 2011 Report Share Posted March 24, 2011 You could try a vindaloo, something like - 4 fl oz Vinegar 1 lb meat (maybe lean pork?) 1 large Onion peeld/roughly chopped 1 teaspoon cumin seeds 2 tea spoons mustard seeds 5-6 garlic cloves, peeled/crushed 1/2 oz fresh ginger root peeled or 1/2 teaspoon of ground ginger. 4 cloves 1x1 inch cinnamon stick 6-8 pepper corns 1 1/2 oz ghee or 3 tablespoons of oil 6-8 curry leaves 1lb tomatoes skinned and chopped 1/2 teaspoon ground tumeric salt 2-3 sprigs of coriander chopped. Blend 1 table spoon of the vinegar with a wee bit of water and rinse the pork in it. Drain and pat dry. Grind onion, cumin seeds, mustard seeds, garlic, ginger, cloves, cinnamon and peppercorns with a wee bit of the remaining vinegar to a thick paste. Mix the pork cubes with the paste, get it well covered and set aside to 15-20 mins. Heat ghee/oil and fry the curry leaves until golden brown. add pork, tomatoes, tumeric and keep stirring until the tomatoes are completely broken up. add any left over vinegar and salt. Cover and simmer for about 40-45 mins until pork is tender. Add a wee bit of water if needed so it doesnt dry out. But the sauce should be fairly thick. Garnish with coriander leaves. Serve with rice, naan and beer. Quote Link to post Share on other sites
shroob 9 Posted March 24, 2011 Report Share Posted March 24, 2011 Theres plenty of recipes on the internet, a quick search and see which ones you like the look of. A quick suggestion though, if all you want is a spicier curry - just add a few chopped chilies - remember to keep the seeds in. Quote Link to post Share on other sites
jack pyke 4 Posted March 24, 2011 Report Share Posted March 24, 2011 :11: look on internet loads of curry recipes easy :stinker: :stinker: to make once you get your herbs and spices good wok made madras last week well impressed thats as hot as i can go sweat on me forehead i think i put just a little bit to much spices in wor lass left hers said it was to hot bring on the fal Quote Link to post Share on other sites
Ideation 8,216 Posted March 24, 2011 Report Share Posted March 24, 2011 You could also try a kind of Roganjosh maybe - 2oz ghee / 4 table spoons oil 4oz onion peeled and chopped 5 small green cardamons 1/2 teaspoon chilli powder 1 teaspoon ground cumin 1 1/2 teaspoons paprika 1 teaspoon ground coriander 1/4 pint plain unsweetened yogurt 1/2 a can of chopped tomatoes (chop fine) 1 1/4 lb boned leg of lamb, cut into 1 inch cubes salt 1 wee piece of rattan jog (optional) + you need to make a massala with the above as the sauce, so you also need - 1/2 oz fresh ginger root, peeled 6-7 garlic cloves, peeled 1 blade of mace. 1/4 teaspoon grated or ground nutmeg. 4 cloves 1 tablespoon poppy seeds, dry roasted 12 pepper corns 2 oz almonds, blanched 2 large cardamons pinch of saffron fronds Make massala - Grind ginger, garlic, mace, nutmeg, cloves, poppy seeds, pepper corns, almonds, cardomoms, saffron and a little bit of water to make a fine paste. Heat ghee/oil in pan. Fry onion till light brown. Add small green cardamoms and stir in the paste of spices. Gently fry for 2 mins DO NOT BURN. Add tumeric, chilli powder, cumin, paprika, coriander and fry for 1-2 mins. Stir in yogurt and chopped tomatoes. Add rattan jog, lamb and salt and stir well. Cover and cook for 40-45 mins over gentle heat, add a little water if needed. Garnish with some coriander, chopped and rice and beer and naan. Quote Link to post Share on other sites
poacher3161 1,766 Posted March 24, 2011 Report Share Posted March 24, 2011 I bet more pissed up white people eat them realy hot curries like phall than the natives from them countries lol. Quote Link to post Share on other sites
Guest bullterrier Posted March 24, 2011 Report Share Posted March 24, 2011 if your that desperate for a curry marry a Indian girl with no passport problem solved free curry Quote Link to post Share on other sites
iworkwhippets 12,831 Posted March 24, 2011 Report Share Posted March 24, 2011 You could also try a kind of Roganjosh maybe - 2oz ghee / 4 table spoons oil 4oz onion peeled and chopped 5 small green cardamons 1/2 teaspoon chilli powder 1 teaspoon ground cumin 1 1/2 teaspoons paprika 1 teaspoon ground coriander 1/4 pint plain unsweetened yogurt 1/2 a can of chopped tomatoes (chop fine) 1 1/4 lb boned leg of lamb, cut into 1 inch cubes salt 1 wee piece of rattan jog (optional) + you need to make a massala with the above as the sauce, so you also need - 1/2 oz fresh ginger root, peeled 6-7 garlic cloves, peeled 1 blade of mace. 1/4 teaspoon grated or ground nutmeg. 4 cloves 1 tablespoon poppy seeds, dry roasted 12 pepper corns 2 oz almonds, blanched 2 large cardamons pinch of saffron fronds Make massala - Grind ginger, garlic, mace, nutmeg, cloves, poppy seeds, pepper corns, almonds, cardomoms, saffron and a little bit of water to make a fine paste. Heat ghee/oil in pan. Fry onion till light brown. Add small green cardamoms and stir in the paste of spices. Gently fry for 2 mins DO NOT BURN. Add tumeric, chilli powder, cumin, paprika, coriander and fry for 1-2 mins. Stir in yogurt and chopped tomatoes. Add rattan jog, lamb and salt and stir well. Cover and cook for 40-45 mins over gentle heat, add a little water if needed. Garnish with some coriander, chopped and rice and beer and naan. Im salivating here , Quote Link to post Share on other sites
blan89 159 Posted March 24, 2011 Report Share Posted March 24, 2011 You could also try a kind of Roganjosh maybe - 2oz ghee / 4 table spoons oil 4oz onion peeled and chopped 5 small green cardamons 1/2 teaspoon chilli powder 1 teaspoon ground cumin 1 1/2 teaspoons paprika 1 teaspoon ground coriander 1/4 pint plain unsweetened yogurt 1/2 a can of chopped tomatoes (chop fine) 1 1/4 lb boned leg of lamb, cut into 1 inch cubes salt 1 wee piece of rattan jog (optional) + you need to make a massala with the above as the sauce, so you also need - 1/2 oz fresh ginger root, peeled 6-7 garlic cloves, peeled 1 blade of mace. 1/4 teaspoon grated or ground nutmeg. 4 cloves 1 tablespoon poppy seeds, dry roasted 12 pepper corns 2 oz almonds, blanched 2 large cardamons pinch of saffron fronds Make massala - Grind ginger, garlic, mace, nutmeg, cloves, poppy seeds, pepper corns, almonds, cardomoms, saffron and a little bit of water to make a fine paste. Heat ghee/oil in pan. Fry onion till light brown. Add small green cardamoms and stir in the paste of spices. Gently fry for 2 mins DO NOT BURN. Add tumeric, chilli powder, cumin, paprika, coriander and fry for 1-2 mins. Stir in yogurt and chopped tomatoes. Add rattan jog, lamb and salt and stir well. Cover and cook for 40-45 mins over gentle heat, add a little water if needed. Garnish with some coriander, chopped and rice and beer and naan. jesus feckin christ ive hardly got the patience to make a pot noodle Quote Link to post Share on other sites
redial 81 Posted March 24, 2011 Report Share Posted March 24, 2011 Asian babes help us out........ Quote Link to post Share on other sites
Ideation 8,216 Posted March 24, 2011 Report Share Posted March 24, 2011 jesus feckin christ ive hardly got the patience to make a pot noodle Thing is mate, once you've got the spices and shit all sorted, you basicly whack them all together, chuck in pan, chuck meat in (or chuck on meat then chuck meat in) and cook. It's not rocket science and it costs f**k all. Tastes good with deer to. Quote Link to post Share on other sites
John Keswick 119 Posted March 24, 2011 Author Report Share Posted March 24, 2011 I bet more pissed up white people eat them realy hot curries like phall than the natives from them countries lol. I had a extra hot vindaloo last saturday night, wasnt too bad at all actually, they even popped 4 peppers in the rice for me to spice it up a bit! I havent had a phal yet, but thats the next thing to try, probably this weekend. For taste i like a patia, but the standard ones arent hot enough, so i always ask them to make it vindaloo hot! Just wish i could make them as good as the indian takeaway does, it would save me ££££s Quote Link to post Share on other sites
beddie.man 19 Posted March 24, 2011 Report Share Posted March 24, 2011 I bet more pissed up white people eat them realy hot curries like phall than the natives from them countries lol. I had a extra hot vindaloo last saturday night, wasnt too bad at all actually, they even popped 4 peppers in the rice for me to spice it up a bit! I havent had a phal yet, but thats the next thing to try, probably this weekend. For taste i like a patia, but the standard ones arent hot enough, so i always ask them to make it vindaloo hot! Just wish i could make them as good as the indian takeaway does, it would save me ££££s try these not bad! www.thespiceisright.co.uk/ Quote Link to post Share on other sites
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