Making a curry

[cam]

I like to cook the occasional thing and I will make a curry using the following

Pataks paste
Onion
Garlic
Tinned Tomatos
Bit of curry powder
Fresh Cream

Think thats about it

I would like to miss out the pataks scauce and want top build the whole curry from scratch

Does anyone have a list of the herbs and spices that I would need to make a really nice tomato based curry ?

[Northern Star]

Use ghee instead of oil.......

CLOVES
CUMIN
CORRIANDER
TURMERIC
CHILLI...LOTS
FENUGREEK SEEDS (8)
CARDOMOM PODS(1)

jus fer starters...lol....i bloomin love curry! ya can put lots in really.......depends on the type o curry u want but all o the above can go into a tomotoe based curry!

[doolz]

i like to add
coconut milk to my currys

id go with teh rest of what me baby NS says

[cam]

nice one thanks ill give it a whirl, not too keen on Coconut though too sweet I like a bit of kick and a strong tomato taste

[doolz]

Originally Posted by cam

nice one thanks ill give it a whirl, not too keen on Coconut though too sweet I like a bit of kick and a strong tomato taste

not that sweet at all

but to each theyre own i spose

[ilovepiano]

Right, here you go...

ILP's guide to making a good curry.

Ingredients:

mis these together...
1 tsp of ground corriander
1 tsp of ground cumin seeds
1 tsp of tumeric
1 tsp of paprika
1/2 tsp of hot chilli powder
1 tsp of tandoori masala

3 medium onions, finely chopped
4 cloves of garlic
fresh root ginger, same amount as garlic
1/2 a green pepper,
2 green chillis

1 can of chopped tomatoes
1 chicken stock cube in about a 1/4 of a pint of hot water




Prepare your chicken:

Cut up 2 chicken breasts and put it in a bowl. Add a drop of cooking oil and rub some garam masala and tandoori masala all over it. A squirt of lemon juice is nice too. Do this, and then make the sauce.



Method:

Mash the fuck out of the garlic and ginger.

Throw your onions in a big pan, along with the chopped up chillis, pepper, ginger and garlic.

Cook this on a low heat for about 20 mins.

After 10 mins, mix in about 2 tsp of your mix of spices.

After the 20 mins, put in the chopped tomatoes and chick stock mixture and simmer for about 30 mins. While this is simmering, chuck as much as the remaining spice mix in as you want, and a little salt.

Then take this lot, and put it in a blender, till it's smooth as fook.

Put it back to simmer until it's thickend up nicely.

Chuck your chicken in and wait itll it's cooked.

Serve with rice, naan, and a cold can of lager.


<edit> for an extra creamy taste, chuck in half a can of Heinz tomato soup.

[RiskyLady]

I use
garam masala
cumin seeds
coriander leaf
ground turmeric
a bit of curry powder
garlic
onions
fresh chilli's depending on how hot you want it?
olive oil
tinned tomatoe's
and bung it in a slow cooker all day

beautiful

[toon_armani]

Cam - try this Tomato Curry:

Ingredients:
20 dried kashmiri chillies
10 peppercorns
1 tblsp corriander seeds
1 tsp cummin seeds
25 tomatoes, peeled and chopped
milk from 1/2 a coconut
2 onions, sliced
6 cloves of garlic, chopped
1 inch piece ginger, chopped
4 green chillies
a few curry leaves
handful of freah corriander leaves
salt and pepper to taste

Instructions:
Grind the chillies, corriander, cummin and peppercorns.
Fry the onions, garlic and ginger until the onions have browned.
Add the masala, fry for a minute then add the tomatoes and curry leaves and green chillies.
Cook for a minute or so and then add the coconut milk and fresh corriander.
Cook on a low heat until sauce has thickened.



You can add prawns in too if you like, but I can't stand 'em!

[RiskyLady]

Originally Posted by toon_armani

Cam - try this Tomato Curry:

Ingredients:
20 dried kashmiri chillies
10 peppercorns
1 tblsp corriander seeds
1 tsp cummin seeds
25 tomatoes, peeled and chopped
milk from 1/2 a coconut
2 onions, sliced
6 cloves of garlic, chopped
1 inch piece ginger, chopped
4 green chillies
a few curry leaves
handful of freah corriander leaves
salt and pepper to taste

Instructions:
Grind the chillies, corriander, cummin and peppercorns.
Fry the onions, garlic and ginger until the onions have browned.
Add the masala, fry for a minute then add the tomatoes and curry leaves and green chillies.
Cook for a minute or so and then add the coconut milk and fresh corriander.
Cook on a low heat until sauce has thickened.



You can add prawns in too if you like, but I can't stand 'em!

That sounds nice chick might try that one myself

[grad]

jaxxy is the man for this, used to have bags of curry powder all over the place..everything was covered in it.

not tried doing one myself from scratch, might give it a go using some of these recipies

[cam]

nice one, I reckon I'll have a go at these

Does anyone know how to make chinese curry ???????????

Its a bit different to Indian wouldnt mind a go at that as well

[toon_armani]

Cam - 2 more for you to try:

Chinese Chicken Curry:

Ingredients:
1 lb skinless chicken breasts
1 potato
1 onion
1 slice ginger, minced
1 clove garlic, minced
1 stalk green onion, minced
2 tablespoons curry powder

Sauce
3/4 cup water or chicken broth
1 teaspoon sugar
Salt and pepper to taste
about 3/4 tablespoon cornstarch to thicken

Instructions:
Chop the chicken into 1 1/2 inch pieces. Cut the potato and onion into pieces about the same size as the chicken.
Heat wok and add oil. Stir-fry the onion, ginger, garlic, green onion, and curry powder. Stir-fry until the curry odor is strong (about 2 minutes). Add the chicken and potato and stir-fry for about 5 minutes to coat the chicken with the curry.
Add the chicken broth, sugar, salt, and pepper, cover, and simmer over low heat for about 15 - 20 minutes, making sure the chicken is cooked. Use a slotted spoon to remove the chicken, potato, and onion. Check the sauce and adjust seasoning as required. Add the cornstarch, bring the sauce to a boil, and stir to thicken. Check the sauce and adjust seasoning as required. Serve hot over rice.

or

Malaysian Curry (its'a one hot n spicy curry!):

Ingredients:
3 tablespoons vegetable oil
2 tablespoons water, or as needed
6 red onions, chopped
25 chilli peppers, sun-dried
7 candlenuts (or macademia nuts)
1 shrimp paste
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground allspice
3 lemon grass
1 tablespoon mustard seed
2 cups water
2 1/4 pounds skinless, boneless chicken breast meat - cut into bite-size pieces
2 1/4 pounds potatoes
salt to taste
1 tablespoon distilled white vinegar


Instructions:

1 Heat oil in a large skillet (or wok) over medium high heat. In a medium bowl combine the onions, chile peppers, candlenuts, shrimp paste, turmeric, ginger, galangal, lemon grass and mustard seed. Blend together with a little water to form a fine paste. Add to skillet and saute until fragrant and almost dry.
2 Add 2 cups water and bring all to a boil. Add chicken and potatoes. Reduce heat and let simmer about 20 minutes, or until chicken is cooked (no longer pink inside) and curry is quite thick in consistency.
3 Add salt to taste. Remove from heat and add vinegar. Mix well and serve. This dish is best served with steamed white rice, as it is full of flavor.

[cam]

Now were coooking

Nice one.

These all sound good enough to eat

Quite looking forward to having a bash at some of these, this threads getting printed

[toon_armani]

Let me know if you need any more ...

.. I'll be OSA's resident chef.

[cam]

Ok matey, what about chicken Samba and Kema Naan can you get me the recepies to that ?

Samba - Lemon and Lentil based dish sound fkin orid but its lovely