She's cooking curry tonight...

Baldbloke

Baldbloke

Baldbloke

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Joined
26 Nov 2010
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Thorne Yorkshire
Up until today my lass could cook up sausage and mash or burgers and beans. Plain stuff. Now I've encouraged her to branch out and try expanding her kitchen cooking horizons. She's just gone in to the kitchen. Attempting to make a curry for the first time. I'm scared. :)
 
Had a kip after one of the nicest currys I've ever had. That's the thanks she gets:) My fears were in vain. It really was nice. She can make that again. It was hot but not too hot. Nice to taste. It was just right.

robfosters said:
You need to confirm with us in the morning for the final verdict. It’s about 10-12 hours after a newbies curry until you’re out of the danger zone.
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Gone are the days I'd try to force down a shop bought vindaloo. That was 20 years ago. That was a lesson learned. I never want to experience that ring of fire again. About 3 days my guts were on fire.
 
Baldbloke said:
Up until today my lass could cook up sausage and mash or burgers and beans. Plain stuff. Now I've encouraged her to branch out and try expanding her kitchen cooking horizons. She's just gone in to the kitchen. Attempting to make a curry for the first time. I'm scared. :)
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its actually really simple. get one of the goldfish style curry pastes . chop a onion. a pepper. add few chillis add meat. done. madras goldfish probably nicest. normal is good if you dont like heat. hot n spicy if you like heat. can also just add more chillis if you want silly hot.
 
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~>Dg<~ said:
its actually really simple. get one of the goldfish style curry pastes . chop a onion. a pepper. add few chillis add meat. done. madras goldfish probably nicest. normal is good if you dont like heat. hot n spicy if you like heat. can also just add more chillis if you want silly hot.
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Sounds ok. Might give it a try.

something daft already!! said:
What's stopping you from cooking?
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Hmm. Interesting concept. But, nah. :)
Seriously though, It has been known. Just not very often. I'm sure she'd be delighted If I cooked for her once in a while. I really ought to make the effort.
 
Alibaba99 said:
Was this a cooked from scratch curry or a jar of stuff tipped over some chicken?
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It was a Patak kit. Some may frown but It was really good and she did a great job of it. This culinary attempt was way beyond the burger and beans she usually aspires to.

Participant said:
And the curry?
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Yes the curry. I'm 62, she's 58. The only thing that could be fantastic at my age is food. Any other activity would be deemed miraculous as opposed to fantastic :)
 
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Since I bought a pressure cooker I find curry one of the easiest thing to make.

Meat, take your pick. Chicken leg with bone still in? just chuck it in.
Some veg like onions, chopped rough large size even if you want. Carrots, chuck it in, some potatoes, chuck that in.
Some Curry powder of your choice.
Add some garlic powder, salt, pepper.
Experiment with some Garam Masala, Chinese Five Spice if you want. Ground cinnamon even.
Tinned tomatoes
Tinned Coconut milk.

Close lid, 35mins. Then use the Saute button to simmer down it a little to thicken it up, add some cornflour mix with some water too. Season again to taste.

The important part for me is the Curry powder, tinned tomatoes and coconut milk. It can be any kind of meat, I can chuck in some kidney beans, or experiment with more spices. Perhaps add some chilli flakes or chilli oil. The pressure cooker takes care of softening up the meat and brings out all the flavours, all in 1 pot.
 
Raymond Lin said:
Since I bought a pressure cooker I find curry one of the easiest thing to make.

Meat, take your pick. Chicken leg with bone still in? just chuck it in.
Some veg like onions, chopped rough large size even if you want. Carrots, chuck it in, some potatoes, chuck that in.
Some Curry powder of your choice.
Add some garlic powder, salt, pepper.
Experiment with some Garam Masala, Chinese Five Spice if you want. Ground cinnamon even.
Tinned tomatoes
Tinned Coconut milk.

Close lid, 35mins. Then use the Saute button to simmer down it a little to thicken it up, add some cornflour mix with some water too. Season again to taste.

The important part for me is the Curry powder, tinned tomatoes and coconut milk. It can be any kind of meat, I can chuck in some kidney beans, or experiment with more spices. Perhaps add some chilli flakes or chilli oil. The pressure cooker takes care of softening up the meat and brings out all the flavours, all in 1 pot.
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That’s not cooking an authentic curry, that’s chucking things in a pot and hoping for the best.
 
I also have an Instant Pot pressure cooker and use it for curries, stews and the like, but the only downside is that onion pretty much dissolves into nothing if you need to cook for more than 10 mins, which is a shame as I do like to chomp on recognisable onion pieces. Maybe if it was just cut into quarters some of it might survive. But yeah, nothing wrong with pressure cooked curry.
 
Baldbloke said:
It was a Patak kit. Some may frown but It was really good and she did a great job of it. This culinary attempt was way beyond the burger and beans she usually aspires to.


Yes the curry. I'm 62, she's 58. The only thing that could be fantastic at my age is food. Any other activity would be deemed miraculous as opposed to fantastic :)
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Plenty of people still get Giggity at that age
 
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