Recomend a curry to cook

I like Thai Green curries; if you like it hot; just add lods of chilli's in with their white 'pith' as this is where the heat comes from, not the seeds as most beleive.
 
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A rule of thumb curry (originally seen on Rick Steins Far Eastern Odyssey but now modified as all recipes are) quantities given are for about 1lb of diced beef or lamb or assorted chicken cuts (remember to skin the chicken) if you up the quantities then might want to reduce spice amounts slightly, use your loaf and you will be fine

1. Hot pan, add a good amount of oil or ghee (you can never have too much)
2. Turn the heat down low then chop a large onion or 2 medium and sweat down till very tender, could be 15-20 minutes so remember to stir every few minutes
3. Add 4-6 cloves of garlic and same amount of ginger and allow to cook gently for a few minutes (there is nothing worse than burnt garlic!)
3a. At this point I like to bltiz the mixture into a paste but its all personal preference
4. Add 4 cloves and 4 cardamom pods, a cinnamon stick and a few bay leaves
5. Allow to cook for a minute then add a 1or 2 tsp of hot chilli powder, 2 tsp of turmeric
6. Allow to cook for a minute then add 1 tsp salt, 1 tsp of ground cumin and a little water or stock of your choice to loosen the paste up (you don't need lots of water)
7. Now add your meat of choice and cook, length of time depends on the meat you use but the meat *should* be cooked when the oil can be seen floating on the surface
8. Now add 1 tbs of tomato puree and some maggi hot sauce if you have it and add another spoon of oil or ghee to add richness
9a. Blitz up as many chillies as you can handle with a little water and add to taste & heat
10. At this point either add freshly chopped coriander, 1 tsp of garam masala, and serve or start adding bits as you please

9b. Personally if cooking chicken/prawns/lamb at the chilli stage I like to add fresh slices of tomato, spinach leaves and a wilted spinach purée, after the fresh spinach has wilted the toms should also be cooked through and wonderful and sweet. If using beef then I add tomatoes and slices of grapefruit skin which are cooked until tender, this produces a sweet and citrus tasting curry

Serve with sides of your choice


Also if you are adding prawns, don't do it until near the end as they really don't need a lot of cooking time and go rubbery if overcooked
 
I followed Ramsey's cook along live with the Chicken Tika Masala recipe, it was very tasty but far too hot for me. I did make it a second time and didn't put as much gara masala spice in it and it was perfect.
 
@ Fireskull, not sure if i like prawns, so might leave them out and give it a go

Not a big fan of tikka massala, find them too coconuty for my taste,
that dhansak looks right up my street cheers

now just got to find some nice beer to go with them me thinks. Normally would go for cobra, any other alternatives welcome
 
A great place to start is using a cheat that Jamie Oliver recommended

Using the Pataks Currys Pastes

http://www.pataks.co.uk/products/pr...4a6845-32e2-490c-b892-05c4e28d60c2&hID=&keyW=

For example, check out the ingredients in the Madras curry paste

Water
Vegetable oil
Coriander
Cumin (5%)
Turmeric
Chilli (4%)
Salt
Maize flour
Ground ginger
Tamarind
Acetic acid
Spices (contains mustard)
Garlic powder
Citric acid
Lactic acid

Nearly everything there you'd choose to add yourself, and the stuff you perhaps wouldn't (ie citric acid and lactic acid) isn't exactly anything exotic or bad for you. Lactic acid for example is a key ingredient in sourdough bread.

So a great way to cheat and get a good curry quickly and easily, without having to resort to these stir in sauces that are just full of fat and artificial rubbish.
 
My favourite curry is a Jamie Oliver one also. The vindaloo, make my own paste as it really doesn't take long. It has a real kick to it but not totally overpowering. Everyone who has tried it likes it too.
 
just do a simple veg curry - its effective.
chilli, garlic, cumin as the paste (you can put turmeric/card to suit)
toms, mushrooms and green beans

job done - a good curry doesnt have to be full of crap.
 
MrLOL said:
A great place to start is using a cheat that Jamie Oliver recommended

Using the Pataks Currys Pastes
Click to expand...

Big fan of these, been having a lot of Jamie's Koli Korma recently really tastey and so cheap when your compare to a cod recipe.

http://www.jamieoliver.com/recipes/fish-recipes/coley-korma-with-fluffy-rice

and as a non curry based aside I can seriously recomend Jamies Dab recipe so cheap for a whole fish that is nearly as yummy as lemon sole.

http://www.jamieoliver.com/recipes/fish-recipes/mediterranean-style-dab

D1ngd0ng said:
Why not make your own paste? Plenty online to give you inspiration (and johnny69 on has his very own thread on curry featuring a paste)
Click to expand...

The simple answer is time, if you want a quick curry then it is much easier to use a paste this makes even more sense to me with something like a fish (see above) or chicken curry where the overall cooking times should be pretty short.

We do a mixture, I'll tend to make my own paste if cooking something like beef or lamb in a big pot kind of way but the paste comes out on a week night when you want something quick and straight forward.

iamtheoneneo said:
just do a simple veg curry - its effective.
chilli, garlic, cumin as the paste (you can put turmeric/card to suit)
toms, mushrooms and green beans

job done - a good curry doesnt have to be full of crap.
Click to expand...

I'd want more spices than that to give the curry more depth of flavour and a vegtable curry really should have more than one type of vegtables you recipe should be called a green bean curry ;)
 
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This is from Anjum Anand - really tasty! I like mine hot but my wife doesn't like it quite so hot. You can add as many chillis as you want. It works quite well with some naga chili added as well.

http://www.asdamagazine.com/2010/10/anjum-anands-curry-recipes/
Chilli chicken balti
This is my chicken balti, with lots of green chillies as much for their flavour as heat – they really add to the dish

Serves 4-5
Ready in 45 minutes
15g fresh root ginger, peeled weight
6 fat garlic cloves
2 largish tomatoes, quartered
1½tsp garam masala
1½tsp ground cumin
1tbsp ground coriander
½sp turmeric
1tsp paprika, for colour
1 rounded tbsp full-fat yogurt
6tbsp vegetable oil
¾tsp brown mustard seeds
1 bay leaf
1 onion, finely chopped
6–10 green chillies, whole but pierced
500g boneless chicken thighs fillets, cut into small pieces
Lots of freshly ground black pepper
1tbsp lemon juice

Large handful of finely chopped fresh coriander leaves and stems
  1. Blend together the ginger, garlic and tomatoes until smooth. Stir in the ground spices, yogurt and ¾tsp salt.
  2. Heat the oil in a nonstick pan. Add the mustard seeds and cook until they have popped. Add the bay leaf, onion and green chillies and cook over a moderate heat, stirring often, for 6-8 minutes, until the onions are well browned.
  3. Add the blended ingredients and cook on a high heat, stirring constantly, until the mixture comes to a boil and most of the excess liquid in the pan has evaporated. Continue cooking, stirring often, until the paste releases oil.
  4. Add the chicken and stir it in the thick masala for a few minutes. Add enough water to come halfway up the chicken. Bring back to the boil and cook for 7 minutes.
  5. Increase the heat and toss the chicken in the sauce for another five minutes – the sauce will reduce to a lovely, creamy consistency. Check a piece of chicken by cutting through – there should be no pink in the middle. Adjust the consistency of the sauce by adding a little water or reducing it a little further, as you prefer.
  6. Taste and adjust the seasoning to your liking, adding lots of black pepper and a little lemon juice if your sauce is not tart enough. Stir in the chopped coriander and serve.
 
This is a cut & paste job but very tasty

Bengali steamed fish with mustard masala

Ingredients

4 tsp black mustard seeds
6 tbsp mustard oil
75g/2½oz onions, peeled, halved and thinly sliced
40g/1½oz garlic, peeled, thinly sliced
1 tsp turmeric powder
2 tsp Kashmiri chilli powder
1 tsp salt
4 x 175g/16oz steaks hake, cod, barramundi or blue-eye trevalla
50g/2oz red onion, peeled, thinly sliced
1 green cayenne chilli, thinly sliced
Method

1. Place the mustard seeds into a spice grinder and grind to a fine powder.
2. Heat the mustard oil in a small frying pan, then add the onions, garlic, turmeric powder, chilli powder, mustard seed powder and salt. Gently fry for 3-4 minutes, or until the onions and garlic are softened and slightly browned.
3. Transfer the mixture into a food processor and blend to a smooth paste. Spread half of the paste over one side of each fish steak.
4. Tear off four 12in/30cm squares of aluminium foil and place each fish steak, paste side down, into the centre of each piece. Spread the remaining spice paste over each fish steak.
5. Scatter the sliced red onion over the fish and sprinkle over the green chilli. Fold up the foil and crimp the edges to seal and make four parcels. Place the parcels into a steamer, cover and steam for 20 minutes, or until the fish is cooked through (the fish should be opaque and flake easily when gently pushed at the thickest part).
6. Unwrap each parcel and lift the fish onto warmed serving plates. Spoon over the juices from the parcels and serve
 
So i finally got round to making the curry in post 3. i must say it was really tasty. would definately recomend it to anyone. i only added 3 chilies, so was not overly spicy. am going to use more next time.

So now onto the next curry. not sure which one yet.
 
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