What is a good recipe for curry,please?!
regards x kitti x
Answers: invite me around with a bottle a wine
regards x kitti x
if your asking, i suggest you either buy a ready meal from asda/morrisons or phone a takeaway...
building a curry takes time and experience... and more than a few disasters along the way...
for good basic recipies goto the BBC website and look
http://www.bbc.co.uk/food/recipes/
i like to cook curry with chicken and add some potato cubes or to fish.
curry goat mommm....
Pick up the phone a dial the Balti Hut, Highters Heath Lane, Birmingham. They'll deliver the best tasting balti, curry, korma or madras, garnished with pilau rice and a peshwari naan you'll ever taste this side of the River Ganges. Saves hours of slaving over a hotplate, and you'll still impress your girlfriend. Sorted!
SINDHI CURRY with vegetables
Ingredients
4 tablespoons chick pea flour or gram flour
3 tablespoons hot oil
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
a pinch of asafoetida powder
2 teaspoon salt
1/2 teaspoon turmeric powder
1/2 teaspoon red chili
1 tablespoon tamarind paste
1 tablespoon curry leaves
1 tablespoon chopped cilantro
1 teaspoon chopped mint
1 chopped green chili
1 teaspoon chopped ginger
1 cup of your selection of chopped vegetables e.g. carrots, potatoes, cauliflower, eggplant, okra, bell peppers...
Method:
In a large pan, fry cumin seeds, asafoetida and fenugreek seeds in oil till it starts sizzling. Then gradually add chick pea flour. Continuously stir it till it is golden brown. Then add 4 cups of warm water. Continue to stir the chick pea flour in water till you have get the right liquid consistency. Then add salt, ginger, green chili, tamarind and spices to the liquid. Let the liquid boil and then add vegetables and, curry leaves. Set the heat on low and let it simmer gently for 15 minutes. Then add mint and cilantro to the liquid. Let it boil till vegetables are soft and cooked and the curry is of a soup consistency (not too thick). Remove from heat and serve immediately.
TOMATO CURRY
Tomatoes - 6
1 heaped tablespoon chick pea flour
Curry Leaves - 10 leaves
Mustard Seeds - A pinch
Cumin Seeds - A pinch
Asfestodia - A pinch
2 Dry Red Chillies
2 Green Chillies chopped
ginger- cut in little pieces
Turmeric - a pinch
A teaspoon of oil
Boil Tomatoes till the skin starts to peel.
In a blender, add the skinned tomatoes till you get fine juicy pulp.
Mix in the chick pea flour and run the mixture through a seive so that the seeds and lumps of flour separate from the liquid.
In a pan pour a teaspoon of oil add mustard when the mustard starts popping add cumin and curry leaves, red chillies and asfestodia.
Add the green chillies, ginger and turmeric.
Then add the tomato chick pea flour liquid and salt.
Let it boil for about 5 minutes and the curry is ready.
You can add some of the water in which the tomatoes were cooked in if you don't want your curry to be very thick.
This is the best chicken curry ever.
You need
1. Chicken (prepare how you want i.e. taking out the bones etc.)
2. Onions (about 2 large ones or 3-4 small ones) sliced
3. 4 cloves of garlic and about 1-2cm squared ginger
4. Spices (chilli powder, curry powder, jeera powder, turmeric powder (coriander powder optional). measure out to your liking)
5. cinamon sticks and 2 bay leaves.
6. Oil
7. Cardamom (2-3)
First, wash the chicken and bung it in the pot along with the sliced onions.
Put the bay leaves and cinnomon sticks in.
mash up the cardomom, garlic and ginger together and add in.
put about 2-3 tablespoon of oil and about 2 tablespoon of water.
put in the spices in.
Basically, put all of the ingrediants in and turn up the gas.
Once the whole lot is heated up, turn the gas down so it simmers.
Eventually, after 30 minutes or so, it should have cooked down and there should be a lot of liquid in there.
If you want to add some water at this point, do so, otherwise, if you prefer to leave it as it is, then continue to simmer, stirring often so the onion mixes in properly.
If you add water then let it boil further.
This recipe is delicious, try it!! You can change it around to add vegetables too!!
Naan Bread
21/2 cups flour
1/2 packet instant dry yeast
1 teaspoon salt
1/2 cup warm milk
1/2 cup buttermilk or plain yoghurt
1/2 a beaten egg
1 tablespoon melted butter
1/2 tablespoon sugar
Melted butter for brushing
Preparation time: 20 minutes. Rising time: 45 minutes.
Baking time: 8 minutes.
Combine the salt, yeast and 5 ml flour in a mixing bowl. Stir in the milk, buttermilk/yoghurt, egg, butter and sugar. Beat until smooth. Mix in the remaining flour to form a soft, sticky dough. Turn onto a floured surface, and knead for roughly 5 minutes until smooth and elastic, but still soft. Place dough in an oiled bowl, cover, and allow to rise for about 45 minutes until double in size.
Preheat oven to 260oC. Punch dough down. Shape into 8 equal balls. Roll out each one into 1/2 cm thick circles. Brush with melted butter. Set on baking sheets. Bake at 260oC for 5 - 8 minutes.
Enjoy the scent of freshly baked naan bread with the taste of butter chicken or curry. Bread is the main accompaniment for dishes in Northern India, fabulous for scooping up food whilst finger-eating.
Lip-smacking variations:
Garlic and fresh coriander: Sprinkle 1/2 teaspoon of chopped fresh coriander leaves and crushed garlic on top of each naan bread.
Cheese and cumin: Before rolling out the dough, place 1 tablespoon of grated white cheddar and a pinch of cumin in the centre of each ball of dough. Once rolled out, sprinkle with a little extra cheese and a small pinch of whole cumin seeds.
Coconut and Coriander Basmati Rice
11/4 cups water
1 cup basmati rice
1/2 cup coconut milk
1/4 teaspoon salt
1 tablespoon fresh coriander leaves, chopped
Preparation time: 5 minutes. Cooking time: 20 minutes.
In a heavy saucepan with a tightly fitting lid, bring the water to a boil. Rinse the rice well in cold water, and drain. When the water starts to boil, stir in the rice, coconut milk and salt. Return to the boil. Stir, cover, reduce the heat to low, and simmer for 15 minutes.
Mix the coriander through with a fork, stirring to fluff the rice. This is the quintessential accompaniment for Southern Indian food.
Green Chicken Curry
500ml coconut cream
3 tablespoons green curry paste
500g chicken breast, thinly sliced
3 tablespoons sugar
3 tablespoons fish sauce
10g ginger, freshly grated
Juice and zest of 1 lime
2 handfuls of fresh basil leaves
Preparation time: 5 min
Cooking time: 10 - 15 min
Put 60ml coconut cream in a wok or a heavy-based frying pan and simmer over a medium heat for about 5 minutes. Add the curry paste and cook for 2 minutes until fragrant. Add the chicken and stir for a few minutes. Add 440ml coconut cream, fish sauce and sugar and simmer for another 5 minutes. Lastly add the ginger, lime juice and zest and the fresh basil leaves. Stir through and serve immediately
Rogan Josh
2 teaspoons minced Ginger
4 teaspoons minced Garlic
3 tablespoons Olive Oil
10 whole Cardamom Pods
2 Bay Leaves
6 Whole Cloves
10 Whole Peppercorns
1” Stick of Cinnamon
2 large Onions finely chopped
1 teaspoon Ground Coriander Seeds
2 teaspoons Ground cumin Seeds
4 teaspoons Paprika
? - 1 teaspoon Cayenne Pepper
1 teaspoon Salt
1 small tub Plain Yoghurt
? teaspoon Garam Masala
1 Tin Chopped Tomato
? Block Creamed Coconut
2lbs Lamb/Beef or 6 Chicken Thighs
Fry Onions in the oil until they turn a medium brown colour. Add the Ginger, Garlic and all the spices and fry for a couple of minutes taking care not to burn them. Add yoghurt, tomato and creamed coconut. Cook for 5 minutes, making sure all the coconut has dissolved. Add the meat. Cover and cook on a low heat until the meat is tender approx. 2 hours. Every 10 minutes or so, give the meat a good stir.
If using beef or Lamb it may be necessary to add a little water. Chicken will not need this as it has a high water content
Hiya: try this one..
CREAMY CHICKEN CURRY WITH SPICED COCONUT:
You will need:
4 BONELESS CHICKEN BREAST FILLETS (DICED AND WITH SKIN REMOVED)
3 FAT CLOVES OF GARLIC (CRUSHED)
1 LARGE ONION (CHOPPED)
1 INCH SQUARE PIECE OF FRESH ROOT GINGER (PEELED AND CRUSHED/FINELY CHOPPED)
2 TEASPOONS MILD MADRAS CURRY POWDER
1/2 TEASPOON OF CINNAMON POWDER
2 TEASPOONS OF CORIANDER POWDER
1 TEASPOON CUMIN POWDER
1/2 - 1 TEASPOON OF DRIED CRUSHED CHILLIES
1 TIN OF CHOPPED TOMATOES
1 TIN OF COCONUT MILK
PINCH OF SALT
GENEROUS SHAKE OF BLACK PEPPER
BUTTER/MARGERINE/OIL FOR FRYING
To begin:
Mix all the dry spices (but not the salt and pepper) together in a little bowl or cup, stirring well until they are all mixed together. On a separate plate, put the onion, ginger and garlic together.
Heat the oil (margerine or butter) in your wok, and gently fry the diced chicken pieces until all the pinkness has gone. Use a slotted spoon (1 with holes in) to transfer the chicken into a large, ovenproof casserole dish.
Next, add some more oil to the wok if necessary. Add the onion, ginger and garlic together, gently frying until they have softened and the flavours are released. Next, add the spice mixture to the wok, stirring gently until you can smell the flavours and the onions are evenly coated with spices. Then add the chopped tomatoes and coconut milk, stirring and mixing everything together. Reduce the heat, and add the chicken pieces back to the wok and simmer gently for 10 minutes. Add your salt and pepper to taste, then transfer the curry back into the casserole dish and cook in a moderately hot oven (200C/400F/Gas Mark 6) UNCOVERED for 1 1/4 - 1 1/2 hours, stirring halfway through the cooking time. Serve with pilau rice, or any other rice of your choice. By cooking uncovered in the oven, the curry sauce should be nice and thick and creamy!
EAT and ENJOY! love from ruby-soho! XXXX :o)