Can anyone recommend a really good recipie for a curry thankyou in advance ???!
Answers:
A good simple basic curry, which is easier than it sounds:-
Take:-
8 big ripe tomatoes (they must be ripe)
1 large onion
chop tomatoes in half, and pop into a pan with a little water, enough to cover and no more!. Add a bit of salt and the chopped onion!. Leave it to simmer for about 15 mins, then liquidise - a hand-blender is best!.
Meanwhile, make a spice paste:
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric
1 tsp cinnamon
1 tsp garam masala
and either:-
1 tsp dry ginger
1 tsp dry garlic
or 1 inch piece of ginger root, finely chopped
2 plump cloves of garlic, minced!.
Mix all these together, then add enough light oil to make a thin paste!. Fry this paste in a small pan for a couple of minutes, until you can really smell it, then add to the tomato/onion mix!. Stir in!.
You can replace the paste with 2 tbsp of Patak's 'basic curry paste' - it sounds like a cheat but it's not really, Patak's is really good and what most restaurants use!.
Then add ?pint of chicken stock, fresh is best but you can use a cube!. Stir into the curry sauce!. You can add whatever vegetables you want at this stage - small-diced potatoes, peas, beans, mushrooms, red pepper, anything you fancy!.
Now simmer for 20 mins!.until reduced and thick!.
If you're having meat with it, say chicken, cook the meat separately in a frying pan, that way it keeps it's meaty flavour!. The curry sauce is on the sweet side, cooking the meat separately keeps the asvoury flavour of the meat distinct!. A good one to add is chicken thigh meat or breast, cut into cubes and coated in patak's curry paste!. also surprisingly good is minced beef, use a low-fat one, cook it and stir a tbsp of patak's paste in afte 5 mins, cook the mince for 20 mins stirring regularly to stop it sticking!.
Add chilli at the end so you can measure the taste; chopped green chillis are better than chilli powder!.
You can add cream at the end too, for a milder curry!.
A good website - http://www!.mamtaskitchen!.com has hundreds of good recipes!.Www@FoodAQ@Com
Take:-
8 big ripe tomatoes (they must be ripe)
1 large onion
chop tomatoes in half, and pop into a pan with a little water, enough to cover and no more!. Add a bit of salt and the chopped onion!. Leave it to simmer for about 15 mins, then liquidise - a hand-blender is best!.
Meanwhile, make a spice paste:
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric
1 tsp cinnamon
1 tsp garam masala
and either:-
1 tsp dry ginger
1 tsp dry garlic
or 1 inch piece of ginger root, finely chopped
2 plump cloves of garlic, minced!.
Mix all these together, then add enough light oil to make a thin paste!. Fry this paste in a small pan for a couple of minutes, until you can really smell it, then add to the tomato/onion mix!. Stir in!.
You can replace the paste with 2 tbsp of Patak's 'basic curry paste' - it sounds like a cheat but it's not really, Patak's is really good and what most restaurants use!.
Then add ?pint of chicken stock, fresh is best but you can use a cube!. Stir into the curry sauce!. You can add whatever vegetables you want at this stage - small-diced potatoes, peas, beans, mushrooms, red pepper, anything you fancy!.
Now simmer for 20 mins!.until reduced and thick!.
If you're having meat with it, say chicken, cook the meat separately in a frying pan, that way it keeps it's meaty flavour!. The curry sauce is on the sweet side, cooking the meat separately keeps the asvoury flavour of the meat distinct!. A good one to add is chicken thigh meat or breast, cut into cubes and coated in patak's curry paste!. also surprisingly good is minced beef, use a low-fat one, cook it and stir a tbsp of patak's paste in afte 5 mins, cook the mince for 20 mins stirring regularly to stop it sticking!.
Add chilli at the end so you can measure the taste; chopped green chillis are better than chilli powder!.
You can add cream at the end too, for a milder curry!.
A good website - http://www!.mamtaskitchen!.com has hundreds of good recipes!.Www@FoodAQ@Com
Try this !.!.!.
MEAT CURRY
Serves 2
INGREDIENTS
375g of beef or lamb
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (? a 400g tin) of plum tomatoes*
1 teaspoon of chilli powder
1 tablespoon of garam masala
? a teaspoon of ground turmeric
250ml of water
METHOD
Chop the meat into 1cm (? inch) pieces!. Peel the garlic and chop it into tiny pieces!. Peel the ginger and chop it into tiny pieces!. Peel the onions and chop them into tiny pieces!.
Put the oil into a saucepan on a low heat!. Put the meat, onions, garlic and ginger into the pan!. Cook for 45 minutes!. Stir frequently to stop it sticking!.
Open the tin of tomatoes!. Pour the juice into a bowl!. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl)!. Put the chopped tomatoes into the bowl!. Use half and save the other half!.
Put the chopped tomatoes into the pan!. Continue to cook, stirring as the mixture boils!. Add the chilli, garam masala and turmeric, and stir!. Add the water!. Bring to the boil, then turn down the heat until it is just boiling (simmering)!. Put the lid on the saucepan and cook for 30 minutes!.
ADDITIONS & ALTERATIONS
The quantity of chilli powder above makes for a medium curry!. For a hot one, increase this to 1? teaspoons!.
For a mild one, add 100ml (? a 200ml pot) of yoghurt 5 to 10 minutes before the end of cooking!. Add ? a teaspoon of mint sauce to the leftover yoghurt to make some mint raita!.
* Plum tomatoes can be used either whole or chopped!. It is difficult to stick chopped tomatoes back together again if you need to use them whole!.Www@FoodAQ@Com
MEAT CURRY
Serves 2
INGREDIENTS
375g of beef or lamb
1 clove of garlic
2cm (1 inch) piece of fresh ginger
2 onions
2 tablespoons of sunflower oil
200g (? a 400g tin) of plum tomatoes*
1 teaspoon of chilli powder
1 tablespoon of garam masala
? a teaspoon of ground turmeric
250ml of water
METHOD
Chop the meat into 1cm (? inch) pieces!. Peel the garlic and chop it into tiny pieces!. Peel the ginger and chop it into tiny pieces!. Peel the onions and chop them into tiny pieces!.
Put the oil into a saucepan on a low heat!. Put the meat, onions, garlic and ginger into the pan!. Cook for 45 minutes!. Stir frequently to stop it sticking!.
Open the tin of tomatoes!. Pour the juice into a bowl!. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl)!. Put the chopped tomatoes into the bowl!. Use half and save the other half!.
Put the chopped tomatoes into the pan!. Continue to cook, stirring as the mixture boils!. Add the chilli, garam masala and turmeric, and stir!. Add the water!. Bring to the boil, then turn down the heat until it is just boiling (simmering)!. Put the lid on the saucepan and cook for 30 minutes!.
ADDITIONS & ALTERATIONS
The quantity of chilli powder above makes for a medium curry!. For a hot one, increase this to 1? teaspoons!.
For a mild one, add 100ml (? a 200ml pot) of yoghurt 5 to 10 minutes before the end of cooking!. Add ? a teaspoon of mint sauce to the leftover yoghurt to make some mint raita!.
* Plum tomatoes can be used either whole or chopped!. It is difficult to stick chopped tomatoes back together again if you need to use them whole!.Www@FoodAQ@Com
Check out this link - http://www!.videojug!.com/film/how-to-cook!.!.!.Www@FoodAQ@Com
Yeah come to my house, Kelly makes a wicked Korma!!! Lol
Then wait for the argument then it gets really hot!.Www@FoodAQ@Com
Then wait for the argument then it gets really hot!.Www@FoodAQ@Com
You might want to try a recipe search!.!.!. there are two of them here in the research sections: http://newfreebooks!.comWww@FoodAQ@Com