Homemade Curries - I want your recipes!

Going to Cali

Going to Cali

Going to Cali

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I love curry, especially home made. Delicious with none of the guilt of a take away. My favourite is Pathia, extremely easy to make, can be as hot as you like. I'm looking for more recipes, if anyone has a decent butter chicken, madras or dhansak I'd love to know how you make them. Pathia as follows :

Ingredients

Base :

1 Large onion finely chopped
2 or 3 cloves of garlic minced
thumb of grated ginger minced
1 tsp coriander
1 tsp turmeric
1 tsp paprika
1 tin of chopped tomatoes

Heat oil in a large pot
Add onion, garlic and ginger. Fry on medium for 3-5 mins until onions wilt
Add coriander. Heat gently for 5 mins.
Add turmeric and paprika, heat for 2-3 mins then add tomatoes. Salt and pepper to taste.
Simmer on low heat for an hour.
Blend to a smooth base sauce.

Pathia

1 Large onion sliced into thin strips
1 bunch fresh coriander
2 cloves garlic
thumb ginger
Chilli powder to taste
1/2 tsp corriander
1 tsp cumin
1 tsp garam masala
1 tsp cinnamon or ground spice
2 tbsp white wine vinegar
2 tbsp sugar

In a fresh pot, heat some oil.
Add onions, garlic, ginger. Cook on medium heat until wilted.
Add corriander and cumin, cook on low heat.
Add base sauce after 5 mins. Add chilli, garam masala, cinnamon, vinegar and sugar.
Cook for 5 mins then add a large handful of fresh corriander.
Add whatever meat you want to use (chicken or king prawns)
Cook with lid on, low heat for 15/20 mins.
Add last of corriander and serve with basmati.

edit ----------------

Great response, some cracking recipes posted. I'll try and keep them together at the top

Balti
http://forums.overclockers.co.uk/showpost.php?p=6404576&postcount=551

Jalfrezi
http://forums.overclockers.co.uk/showthread.php?t=18165493

Butter chicken / Makhani
http://forums.overclockers.co.uk/showpost.php?p=18325414&postcount=23
http://forums.overclockers.co.uk/showthread.php?t=17969778

Lamb Saag
http://forums.overclockers.co.uk/showpost.php?p=18325087&postcount=14

Lamb Kheema with peas and potatoes
http://forums.overclockers.co.uk/showpost.php?p=18324489&postcount=13

Jonny 69 Special
http://forums.overclockers.co.uk/showthread.php?t=17798333
 
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Pathia is supposed to have a sour component, like tamarind or lemon juice.

I've been searching for a decent Pathia recipe for ages but can't ever seem to re-create the same as I get from takeaways or restaurants.

Going to try this one next week. Uses Tamarind, which I haven't tried yet. But they always seem to have an extra ingredient that is hard to make, or get hold of.

http://www.mamtaskitchen.com/recipe_display.php?id=12919
 
Souring agent is the white wine vinegar. I've used tamarind in the past but it's obviously more time consuming with the sieving and all that. I'll check out your recipe. Give mine a go, it does turn out really well.
 
Anyone got a decent madras recipe?

I like my madras a little bit less spicy than a vindaloo.

Whatever I try it never tastes like take away.
 
I love stupidly hot curries like Phall, it'd be awesome if I could cook one but everytime I have tried following a recipie to the letter it comes out nothing like one, last time it came out pink and tasted really sickly sweet, but still hot! :confused:
 
Lamb Kheema with peas and potatoes

½ lb lamb mince
1 large onion chopped
5 tblsp oil (I use sunflower)
4-5 cloves garlic, chopped
1 tin plum tomatoes, blended
1 tsp cumin seeds
2 cinnamon sticks (cinnamon bark if you can get it)
2 cardamom pods
4 whole peppercorns
2 cloves
1 tsp ground red chilli
2 level tsp ground cumin
2 tsp ground coriander
¼ tsp ground turmeric
Salt to taste
¼ cup frozen peas
½ cup cubed, boiled potatoes (I do this quickly in the microwave on full power for about 4-5 mins)
Small handful of fresh coriander, finely chopped


Cook onions, cumin seeds, cardamom, peppercorns, cloves, cinnamon stick in oil until onions are a dark golden brown colour.

Add blended tomatoes, garlic, ground spices and salt. Cook this on medium heat until oil rises to the top.

Add Mince and cook for about 20 mins.

Add pre-boiled potatoes and frozen peas. Cook for a further 20 mins (until oil has risen to the top and water from tomatoes and meat has evaporated).

Add fresh coriander and serve either with chappatis or pilau rice. I sometime use leftover kheema as filling for a toasted sandwich.
 
Lamb Saag

3 garlic cloves (peeled)
A large thumb-sized piece of ginger (roughly chopped)
2-3 green chillis (roughly chopped) or if you like it mild ¼ tsp mild chilli powder is fine
1 large onion (roughly chopped)
Oil for frying (ground nut oil or vegetable oil works best)
750g lamb (shoulder or cheap cut is fine - fat trimmed off)
2 tsp coriander seeds (toasted and ground)
1 tsp turmeric
2 cardamom pods , squashed
4 large tomatoes , quartered (you can add more to bulk out a bit)
Lamb stock (cube or concentrate in 300ml water, a bit less water is fine as spinach contains water)
200g spinach (washed and tear into pieces roughly) - you can add more to bulk it out a bit
2 tsp cumin seeds (toasted and ground)


Put the garlic, ginger, chillies and onion into a small food processor and whizz to a purée (or you could very finely chop everything but food processor better IMO).

Heat a little oil in a large hob-based casserole dish. Brown the lamb all over and scoop out (remove as much fat as you can at this point). Fry the spices in the same pan for a couple of minutes until fragrant then add the onion purée and cook for 2 minutes. Add the lamb, tomatoes and stock. Stir. Simmer for 45 minutes, stirring a few times to ensure nothing burns at the bottom of the dish.

Next, stir in the spinach then cook for a further 45 minutes or until the lamb is tender. Add the coriander.

Goes great with basmati rice and naan.

I make this in bulk (3x above measurements) and is enough for about 12 individual meals (4 meals for ingredients above).

You can freeze this for up to 6 months but ensure you leave to defrost overnight in your fridge and heat through slowly (obviously do not refreeze after this!)
 
Where do you buy your ingredients? I'm trying to find somewhere that does bulk stuff like cumin/corriander seeds, tumeric and brown rice. Use the stuff all the time at home!

Got loads of recepies, see if I can remember them to put down later.

GREAT thread - I'll be trying the lamb keema recepie at the weekend!
 
boxman2000 said:
Where do you buy your ingredients? I'm trying to find somewhere that does bulk stuff like cumin/corriander seeds, tumeric and brown rice. Use the stuff all the time at home!

Got loads of recepies, see if I can remember them to put down later.

GREAT thread - I'll be trying the lamb keema recepie at the weekend!
Click to expand...

Your best bet is to find a local Asian grocer. Alternatively, you can buy online from places like http://www.spicesofindia.co.uk/
 
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I know this site has been mentioned a couple of times on this site, but it is worth another mention. If you're chasing curries like the ones you get in a British Indian restaurant (not authentic Indian cuisine), then this place is a great resource.

http://cr0.co.uk/
 
Oynas said:
Your best bet is to find a local Asian grocer. Alternatively, you can buy online from places like http://www.spicesofindia.co.uk/
Click to expand...

We did have one but closed down. Found them very expensive too.

Thanks, have heard of that one but will look into it again!

A mate of mine comes from India and is a fantastic cook but his recepies use stuff I just cannot get hold of anywhere which is ashame. He did this unbelievable tuna dish once - I swear it was the best thing I've ever eaten!
 
What ingredients can't you find?

I posted a black ceylon recipient somewhere, which is about to only curry I've been happy with. But on phone but should be easy to find.

Will Give some of the others ago, but curry is. Rediculuse hard to get right. There is essential.
 
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