Cooking with Jonny69: CURRY!!!

Got the ingrediants ready to cook this tonight :)

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SIIIIIIIIIGH, I read it as 2/3 cans of tomatoes not 2 thirds of a can. Probably going to taste completely vile now! Didn't add the water as 2 cans of tomatoes has made it watery enough...
 
SIIIIIIIIIGH, I read it as 2/3 cans of tomatoes not 2 thirds of a can. Probably going to taste completely vile now! Didn't add the water as 2 cans of tomatoes has made it watery enough...
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Oh dear :p

i have also made this error with ingredients in the past LOL
 
I made this for me and my boyfriend on Saturday night

Used diced Beef and had brown rice with it and I have to say I was rather impressed with myself! :D Really really tasty curry and it wasn't hard to make.

I added my defrosted beef when I was reducing the sauce (for 20 mins) so the beef took in a lot of the flavour as it cooked and remained all juicy and nom!

One question though...I would like to make it again, but add cream/ yoghurt etc to make a more creamy sauce - at which point in the recipe would I add this?

Sounds like a daft question but the last thing I want is for it to curdle :eek:
 
You could add the cream literally right at the end but I don't think it would be a problem to add it earlier as long as you mix it decently and the heat isn't too high.

Alternatively, substitute butter (or ghee) instead of the oil and you'll gain a much richer flavour to the dish.
 
Only made this recipe once, and it was allright, and I have since cooked something more suited to my taste, but just wanted to say a massive thanks to Jonny69 as this recipe was pretty much my first try at cooking real food (barring pasta + jar sauce :p) and one of the main reasons was the step by step pictures :)
 
trixilux said:
One question though...I would like to make it again, but add cream/ yoghurt etc to make a more creamy sauce - at which point in the recipe would I add this?
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Cream and yoghurt has a habit of splitting if you heat it in a sauce like this for too long. I'd add it in at the end.

Sudden, what was the other recipe you tried? Always up for something new. Did you try Haircut's Goan curry too? That's pretty awesome if you can find it buried in the archives :)

Edit: here: http://91.151.218.11/showthread.php?t=17798492
 
Jonny69 said:
Cream and yoghurt has a habit of splitting if you heat it in a sauce like this for too long. I'd add it in at the end.

Sudden, what was the other recipe you tried? Always up for something new. Did you try Haircut's Goan curry too? That's pretty awesome if you can find it buried in the archives :)

Edit: here: http://91.151.218.11/showthread.php?t=17798492
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Mom's recipe ^_^ It is -

1 teaspoon - garlic paste
Once it starts splattering, put 2 onions chopped
Once they start browning, add in 1 can of chopped tomatoes.
Once it starts boiling, add 2 teaspoons ginger paste.
Fry until oil separates.
Add 1 teaspoon of haldi (turmeric), 1 and 1/2 of lal mirch (red chilli powder), 1 teaspoon of dhania powder (coriander powder) and stir.
Add in chicken and stir (around 400 gm I think).
Add 1/2 cup of water.
Add 2-3 teaspoons of salt (or to taste).
Cover and let it cook for 15-20 minutes. Keep stirring/checking to make sure it doesn't burn.
Add 2 teaspoons of garam masala.
Add 2 tablespoons of kasoori methi (dry fenugreek), after roasting and crushing

Apologies if any of it is unclear, just copy pasted from own notes. Do let me know if there is any bit of confusion and I can help :)


Haven't tried the goan recipe but sounds interesting. Might give it a shot on the weekend. Thanks for digging it up!
 
Looks good - I'm going to give it a go :)

Fenugreek is a new spice in my cupboard and I'm getting to grips with it, so it'll be good to see how it comes out.
 
Johnny - you will get better results frying off the whole spices at the start of the recipe on their own rather than adding to a paste. They won't release their flavours properly otherwise.
 
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