Curry on !

[K T]

Rogan josh, yes please!!!

 

[pboy]

chicken curry, we call it fowl curry to differentiate from the frozen/rainbow chicken.
and yip its one of my favourites..takes about an hour or so more to cook that the frozen one, but man-- u'll be licking ur elbows!

some others that most of the non indians wont know about, but are the best out there- delicacies for sure:
trotters and beans curry
tripe and gram dholl curry.. tripe so soft, u think you are eating jelly!
athalle curry .. lol.. you wont eat it, believe me. you just wont.. lol! but if i'm cooking it, all my neighbours want to know whats for supper!
fish breyani with the boiled eggs andol
one of my personal favourites: jinga and potatoes with brown roti. hmmm.... jinga = dried shrimp
mutton curry with dumplings
that banger crab curry mentioned already here
mutton and cabbage curry. they have it at the Grand in rivonia as well believe it or not!

there are so many..

jsut some advice: quiet with the normal eat out menu type indian food.
and get creative with curry!
I can make you a mince curry with butter beans chow in under 5 minutes-- and will be better than your sachet curry buter chicken mix thingie.. YUK!

 

[pboy]

also, i notice that alot of non indians spend tons on masala and this and that and garam masala and this and that..

dont stress dudes:

all you need is:
1 x mix masala from your local spice shop. Ask for hot ( u can use less if you need it milder, but always use the same)
1 x tumeric/manja/hurdee. its more for the color, the flavour here is not so important
1 x ginger and garlic crushed. in the spar or pick n pay next to the olives in a bottle. 1 teaspoon per curry.

and thats it.
masala : add how much you want to get it how hot or mild you want.
tumeric: like barely 1/4 teaspoon. its for color, and too much will make ur food too yellow..
ginger and garlic: usually used to combat the meats odours etc esp lamb.

and thats a curry. no stress, no fuss. nothing fancy. coriander powder and garam masala and anything else you can leave to the pro's..
with the above you can cook mutton curry, chicken curry, mince curry, potato curry, veg curry.....the list goes on!!

 

[Haldex]

chicken curry, we call it fowl curry to differentiate from the frozen/rainbow chicken.
and yip its one of my favourites..takes about an hour or so more to cook that the frozen one, but man-- u'll be licking ur elbows!

some others that most of the non indians wont know about, but are the best out there- delicacies for sure:
trotters and beans curry
tripe and gram dholl curry.. tripe so soft, u think you are eating jelly!
athalle curry .. lol.. you wont eat it, believe me. you just wont.. lol! but if i'm cooking it, all my neighbours want to know whats for supper!
fish breyani with the boiled eggs andol
one of my personal favourites: jinga and potatoes with brown roti. hmmm.... jinga = dried shrimp
mutton curry with dumplings
that banger crab curry mentioned already here
mutton and cabbage curry. they have it at the Grand in rivonia as well believe it or not!

there are so many..

jsut some advice: quiet with the normal eat out menu type indian food.
and get creative with curry!
I can make you a mince curry with butter beans chow in under 5 minutes-- and will be better than your sachet curry buter chicken mix thingie.. YUK!

Lol I'm pretty sure fowl curry is when you throw in the chicken feet as well?

 

[Azbubu]

Fowl curry?! Who calls them fowls? Sounds

Do you call fresh mutton curry Ovis Aries curry?

 

[DJ...]

Quick spice tip for curries - apart from your ordinary masalas and curry powders, invest in some fenugreek. And never forget to toast your dry spices before using them or fry up your powders if using ground spices...

 

[wily me]

Quick spice tip for curries - apart from your ordinary masalas and curry powders, invest in some fenugreek. And never forget to toast your dry spices before using them or fry up your powders if using ground spices...

Explain please?

 

[pboy]

roast on a fying pan, or in the oven..

 

[DJ...]

Explain please?

Spices contain oils that do not release properly unless dry-roasted. It also develops the flavour as you get a higher heat than you will for the rest of the cooking time. So dry-roast involves putting your spices in a dry pan on med-high heat - they will often pop and you'll know they're ready to go, or you just watch them like a hawk because those spice oils will burn quickly. When you fry the powders, you develop a ton of flavour compounds and begin to marry the flavours together...

 

[DJ...]

roast on a fying pan, or in the oven..

An oven is best for a large quantity of whole spices, like if you're making your own curry powder or garam masala. It really develops the flavours considerably.

But once again just be very careful as they will burn easily...

 

[wily me]

Thanks! Never to old to learn.

 

[DrJohnZoidberg]

I fscken love curry. Any type of curry, any time of the day. Curry on toast, refried curry, curry bunnies, curry beans. I think I must have some Indian ancestor somewhere down the line.

 

[DJ...]

I fscken love curry. Any type of curry, any time of the day. Curry on toast, refried curry, curry bunnies, curry beans. I think I must have some Indian ancestor somewhere down the line.

How about curry chocolate?

I bought these in Penang, Malaysia and the curry chocolate was surprisingly delicious...

 

[Polymathic]

My mutton Lamb Curry Recipe

<You will need a pressure cooker>
1 teaspoon tumeric powder
1 tablespoon chili powder
Whole spices:
1 teaspoon fenugreek
1 teaspoon cumin
2 cinnamon barks
1 black cardamon pod
2 star anise

1kg lamb
1 large onion
1 jam tomato (use 1 tablespoon tamarind paste as replacement)
3 green chilies
1 teaspoon crushed ginger and galric
3 mint leaves

First dry roast whole spices in the pressure cooker and the chilies (Don't put the lid on at this point) until you can get a strong smell of spices .
Put Heat low then add sunflower oil (I use just over 10ml but it's totally up to you)
Add onions, ginger and garlic, mint to pressure cooker and a tablespoon of water. (now put the pressure cooker lid on and cook for 5-7minutes"
After this time open the lid and you should be hit my an intense smell of sweet caramelized onion infused with spices and mint.
This point add your chili powder and turmeric and let it cook for a minute
Then add chopped tomatoes and cook for further 5mins
At this point add your lamb (close pressure cooker lid and cook for 5-7 minutes)
Open lid again and add 250ml-500ml (eyeball it according how much gravy you want)
Lid back on the pressure cooker and cook for 45minutes - an hour on a low heat until cook

This method will give a soft tender rare lamb meat that will just melt in your mouth.
There probably a few typos and errors in this post I will fix them after I have brekkie

 

[blunomore]

I fscken love curry. Any type of curry, any time of the day. Curry on toast, refried curry, curry bunnies, curry beans. I think I must have some Indian ancestor somewhere down the line.

Or maybe British

 

[RiaX]

[video=youtube;9cqYcFTifP4]http://www.youtube.com/watch?v=9cqYcFTifP4[/video]

many ways to make garam masala but this is a nice way to make it

 

[Deep78]

How about curry chocolate?

I bought these in Penang, Malaysia and the curry chocolate was surprisingly delicious...

those look nice ... would love to try that curry choc :} pity can only find it all they way in Malaysia :{

 

[randomwalsh]

Chicken and Prawn Curry is tops in my books

 

[zll]

Crab Curry. I had it for the first time when I was 12.

That was also the first time I discovered I'm allergic to shellfish

 

[Pooky]

also, i notice that alot of non indians spend tons on masala and this and that and garam masala and this and that..

dont stress dudes:

all you need is:
1 x mix masala from your local spice shop. Ask for hot ( u can use less if you need it milder, but always use the same)
1 x tumeric/manja/hurdee. its more for the color, the flavour here is not so important
1 x ginger and garlic crushed. in the spar or pick n pay next to the olives in a bottle. 1 teaspoon per curry.

and thats it.
masala : add how much you want to get it how hot or mild you want.
tumeric: like barely 1/4 teaspoon. its for color, and too much will make ur food too yellow..
ginger and garlic: usually used to combat the meats odours etc esp lamb.

and thats a curry. no stress, no fuss. nothing fancy. coriander powder and garam masala and anything else you can leave to the pro's..
with the above you can cook mutton curry, chicken curry, mince curry, potato curry, veg curry.....the list goes on!!

Do you just use water for the gravy?