Quick Indian meal

Everytime I see a curry thread I have to recommend the CR0.co.uk forums.

Brilliant resource for making currys that taste as close to a takeaway as you are likely to get. Infact, I think my chicken korma is better than my local takeaway!
 
If you're using those shop bought naans this makes them a hell of a lot better.
Scrunch up a large piece of greaseproof paper under the tap, then flatten out and drizzle with olive oil. Wrap the naans in the paper and pop into the oven to warm through.
 
mangobreeder said:
cheets, ignore all the people who are having a go because its out of a jar.

they are forgetting the word

con·ven·ience   
[kuhn-veen-yuhns]
–noun

anything that saves or simplifies work, adds to one's ease or comfort, etc., as an appliance, utensil, or the like.



yeah a curry made from scratch is nicer, healthier etc.etc.

but sometimes you want something quick and easy. so a Jar is appropriate. and yes i have them in my pantry too, and in my fridge i have ready made pasta sauce and packet tortellini.
Click to expand...

It isn't more convenient to use a jar, as it doesn't necessarily save any time.

Besides ready made pasta sources rarely taste as bad as jar curry.

Supermarket naan's are truly disgusting....
 
Having enjoyed currys for some time I can tell you we have never made one yet.

Why?

Not convenience but cost.

All the ingrediants don't half add up its probably cheaper to get a take away

We buy meahs sauce from the farmers market, they are local and very nice

Ross
 
Homemade curry doesn't cost a lot really, does it?

When I make mine, I use sainsburys basic chopped tomatoes (30p - i prefer these over the expensive italian branded ones which are too rich for curry), 2 white onions (£?), minced ginger and garlic (£1 each but last about 3/4 months). The spices can be bought from a decent ethnic store at a greatly reduced cost (£10 - again last ages if stored well).

I really like pathia (sweet + sour):

heat up plenty (2 tbsp) veg oil.

Gently fry 1 tsp cumin, coriander, cumin seeds, turmeric.

Add diced onion, 1 tsp ginger paste + 1tsp garlic

Fry gently for 5 mins until soft

Add tomatoes + 1 tsp paprika, chilli to taste, 1/2 tsp garam masala, 1/2 tsp cinammon, salt and pepper to taste.
Stir to break up, add 500ml chicken stock

Add a fistful of coriander roots (all the flavour)

2tbsp white wine vinegar

Cook on medium/low heat until the sauce thickens (45 min / 1 hour). We want to reduce the sauce until it is thick, creamy but not sticking. Try and avoid stirring too often (10-15 mins) to allow water to seperate from the rest of the sauce.

Blend sauce in blender/stick wand.

Garnish with coriander leaves, add cooked meat/veg and serve with rice.
 
I use this forum Curry Recipes Online http://cr0.co.uk/curry and I have made some of the best curries/tikkas/bahjis etc you are likely to get outside of a very good restaurant. The initial outlay for the spices is not too bad if you look out for the large bags that tesco/ asda & morrisons do and avoid the small glass jars/Shwartz usually. The above website generally promotes making a base gravy, once this is done a curry takes about 10 mins to make and the base gravy that is left over gets bagged up & frozen. You can make a korma to a Vindaloo using the same base gravy.
 
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