Favourite Curry recipe

Haircut said:
I was thinking the same thing, I thought curry was just an invention to conceal gone off meat?
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Whilst thats true, with fresh meat I've discovered it can still be nice.

I think I've always been put off by bad experiences early on.
 
I really liked the one on River Cottage to be honest. Only I can't stand coriander (or fenugreek apparently) so I used mustard seeds instead.

I make up the spice mix in bulk, generally using 1 whole pack of the higher quantities. Once I've fried the spices and ground them into a powder (sieve them too if you don't like bits of husk) I just store it in an airtight container.

When I'm making the sauce, I tend to make enough for 4 lots and use those ziplock bags you get in most supermarkets to freeze it in usable portions. Just be aware the chilli will cool a little if it's been in the freezer so you might need to adjust it a tiny bit when cooking.

Bit of a faff on the day but it means I only have to do it once every 4 times I make curry, so it's easier long run.

On the dried/fresh chilli front, I grow my own chillies but they vary so one can be like eating a carrot in terms of heat and the next from the same bush can be like blowtorching your tongue, so I tend to use dried purely because I know 1 teaspoon per portion will give the right heat every time.
 
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I'm not using ghee. It's the worst thing about curries.
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Its more likely to be sun flower oil in the takeaway - personally I prefer to use groundnut oil and then add some ghee towards the end to make the sauce richer (obviously I am just pontificating here Gilly)

I was thinking the same thing, I thought curry was just an invention to conceal gone off meat?
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Nearly, its a way to preserve meat - same deal for Rendang (how else would you preserve a whole cow prior to coldrooms being invented)
 
D1ngd0ng said:
Its more likely to be sun flower oil in the takeaway - personally I prefer to use groundnut oil and then add some ghee towards the end to make the sauce richer (obviously I am just pontificating here Gilly)



Nearly, its a way to preserve meat - same deal for Rendang (how else would you preserve a whole cow prior to coldrooms being invented)
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lol. when i was last in my local restaurant, i asked the manager.
what cheese is that in your Sag Paneer? as i have tried to cook it at home, using paneer and yours is nothing like it.
His answer was, i use Cheddar :eek:
then i asked him about using ghee, and he said they use vegatable oil :D

not sure if its too late, but here is a nice recipe, i cook often, and can be used with Lamb.
http://forums.overclockers.co.uk/showthread.php?t=18165493
the chillies are optional;)
 
they just drop in the cubed cheese before serving,
so you can still see the cubes, but after a couple of minutes, it goes like the cheese you get on a pizza, really stringy,
but its still really nice :)
 
it is morish. you are making me hungry ;)
but you would be surprised on the variations of this dish around the country.
i always get this as a side dish, and it is always different in every restaurant.
i know there is different chefs etc... but sometimes there are major differences
 
Still trying to perfect the home cooked curry myself, I'm not too bad but never quite got it right. I'm going to attempt the recipe on the first page and get hold of some Ghee as I've never used it before. Hoping that's the missing ingredient! :D
 
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