Cooking a curry - how difficult is it?

AcidHell2 said:
Surly you could spare an hour at some point over the next few weeks? or find a recipe online which is very close?


Ageed
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ill tell you what - the next time im in my restaurant and the head chef isnt busy ill get him to tell me how to make some basic proper curries

even i cant make them that good and i need him to help me, thats how hard it is and time consuming

i only go to the restaurant now once a week just to make sure everything is running okay - once i have a few recipes - ill make a proper thread
 
Psycho Sonny said:
ill tell you what - the next time im in my restaurant and the head chef isnt busy ill get him to tell me how to make some basic proper curries

even i cant make them that good and i need him to help me, thats how hard it is and time consuming

i only go to the restaurant now once a week just to make sure everything is running okay - once i have a few recipes - ill make a proper thread
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That sounds good, would really appreciate it if you did that :)
 
Which restaurant is it? If it is that good you should have to qualms in telling us.

Email in trust if you don't want to post it.
 
Psycho Sonny said:
chicken tikka masala is not an indian curry it falls in the made for britain curries no real indian would eat it, maybe we real indians should make a list for you guys of what the real curries are and what the fake curries are,

Real Curries

Daal (Comes in a variety of different formats can be thick or thin)

Tarka Daal (lentil based my nickname for this is yellow daal)

Brown Daal (no idea what is used to make this ill have to ask my chef's next time im in)

Saag (spinach based dish very thick and tastes amazing when made with the proper stuff none of that tinned rubbish)

Aloo Saag (potatoes and spinach)

Paneer Saag (people call paneer cheese but i think it deserves its own category because it isnt cheese in my opinion, its made from milk just like cheese but it tastes nothing like cheese and doesnt melt when heated therefore it deserves its own category)

Chicken Saag (one of my favourite dishes and no the saag doesnt hide the taste of the chicken before that idiot speaks again)

Mutter Paneer (This is a very thin sauce in fact it is just like soup but with peas and paneer)

Aloo Gobi (potatoes and cauliflour this has no sauce and therefore isnt a curry it falls in the category of "sabjee" this is a punjabi word which i cannot translate into english)

Aloo Badaun (potatoes and aubergine this also has no sauce and falls into the "sabjee" category)

Keema Peas (now this is my all time favourite and it isnt a curry because it doesnt have a sauce it is mince and peas, in india as said before eating meat is a rare thing people only tend to do it once a month and only the rich can afford to do so, there are only 2 types of meat that are normally sold in india chicken and goat (eating beef is against every "indian religion" and by indian religion i mean the proper ones not the ones that foreigners came along and forced onto my people) only the very rich can afford to eat goat and ive never actually had this dish whilst in india because it is very rare to find mince, there are no real butchers you basically go to a guy at the side of a main road who has chickens and goats tied up, you tell him what you want and how much money your are willing to spend, he takes the chicken breaks its neck, chops its head off, plucks the feathers chops it up, gets rid of the nasty bits, puts it in a plastic carrier bag and your on your way)

Poorjee (this again has no sauce but isnt a "sabjee" or a curry)

Unday de Poorjee (made with eggs, very similar to scrambled eggs but a million times better probably my second favourite dish)

Paneer de Poorjee (made with paneer, almost identical to the egg version and almost impossible to tell the difference, my chauffuer whilst i was in india was a vegetarian, we had hired him and his car to drive us about for a few weeks he mistakenly ate the egg poorjee thinking it was paneer poorjee we never told tim and probably never will know)

Chicken "on the bone" (this is the original chicken curry and the sauce to this curry is second to none and is by far one of the most mouth watering, it is full of so many different spices it tingles when it touches your tongue and is by far the most flavoured curry)


Thats all i am gonna do for now, next time you go to an indian restaurant, dont go for the buffet or anything off the menu all of that stuff is "fake" instead ask the waiter (by waiter i mean one of the indian guys that work in the restaurant not the nerdy white polish guy or the fit polish blonde with the big jugs of milk and a low cut top neither of them will know what you are on about) what the staff curry is? this is the curry that all the kitchen staff, restaurant owners, "real" waiters, managers will be eating that day and will most likely be one of the dishes mentioned above, all of the above dishes should be eaten with chapati's i will explain these below. Most restaurants should let you eat whatever the staff curry is even though it isnt on the menu, this curry will have taken at least an hour to make because of the preperation involved in making a real curry and it will show by the taste, it will also have absolutely no food colouring or e-numbers or any other crap)

Chapati (real indian bread, flat round shaped almost the same as a tortilla)

Tandoori Chapati (same as above but it is made inside the tandoor which makes it thicker, bigger and crispier. this is my favourite bread and i normally have it with garlic butter on top)

Pratha (basically 2 chapatis shallow fried together)

Vegetable Pratha (2 chapati's shallow fried with a vegetable filling in between. EVERYONE MUST TRY THIS I GUARANTEE YOU WILL LOVE IT . this is normally too filling for 1 person on their own if having with a dish so therefore i normally just have it with raita and mixed pickle or mango pickle or chilli pickle, this will aslo work out to be a very cheap meal,1 veg pratha with raita and pickle should cost roughly £5)

Poori (you normally get this with a filling inside try a plain one with a curry this is just a chapati that has been deep fat fried)
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Just found this post and I agree pratha are amazing.
 
AcidHell2 said:
Just found this post and I agree pratha are amazing.
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you guys must realise you cannot order any of those curries - not the real versions of them anyway

the only real curry you can order is staff curry

as for details to my restaurant - i dont agree with the food that is made there so im not willing to give out the info - like i said before food colouring, etc

anything i tried to do to make the food better - all i got was complaints and it has now reverted back to the old system - i did however manage to make some changes - and argue constantly with my dad over certain aspects of the cooking

you guys will not like some of the authentic surries such as aloo gobi, etc but if you get a really nice lentil daal or lamb staff curry you wont wanna eat a british curry ever again


also just noticed ive used punjabi in that long post

Unday de poorjee - is egg curry in laymans terms - but its completely different from a british egg curry - this is now my personal favourite - this doesnt take that long to make properly - the tor-ka would be the longest part i reckon
 
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Psycho Sonny said:
well it also depends on the region its made in

all southern indian curries are crap

best curries are from the northern region, specifically punjab

a proper curry can only be made by someone who has been taught how to make it "desi" style
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Damn right :D None of that damn thin stuff that passes for curry.

Having lived in punjab for most of the 17 years I spent in India, I do so miss the food here :( found only 3 or 4 decent Indian restaurants in london.
More specifically, I want some chicken bhayankar from colnel's kebabs in delhi right now. You've made me hungry now, damn it!
 
Psycho Sonny said:
see the curries you eat from takeaways and restaurants are pure garbage and are nothing like a real curry

the fact my family also owns an indian restaurant and my family has made curries in the house authentically since forever - i think i would know a hell of a lot more on the subject than you

people in the uk seem to think food colouring and buffet's are amazing - ROFL if they only knew the truth - i used to work in a different restaurant - before we bought ours and they used to leave food in their buffet for up to 12 hours - imagine eating a curry that was made 12 hours earlier and had been on heat for 12 hours long - sometimes they even re-used the same curry the next day

thats what i mean by you dont know what a curry is and eat pure garbage
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After reading your other posts, you obviously have the background so fair does, but don't assume we are all chicken tikka masala buffet eating peasants cheers. And I never eat takeaway curries. And I've been cooked curries before some of my Indian mates mums, and I've eaten in a lot of good curry restaurants in London, as well as hanging out in Southall for a few curries. So I have had a proper curry before!
 
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