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Thread: The Ultimate Curry Resource

  1. #51
    Master luckywatch's Avatar
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    Just doing some prep for this evening. Punjabi Chicken Curry, one of Anjum's.




  2. #52
    ^^^ how does that compare to the South Indian chilli chicken?
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  3. #53
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    Quote Originally Posted by alexaff View Post
    ^^^ how does that compare to the South Indian chilli chicken?
    Its very good but nothing compares to South Indian Garlic Chilli Chicken Tikka..............

  4. #54
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    Thank you very much for the resource information, I'm off to the kitchen

    I wonder if a DNV is Vindaloo proof...

  5. #55
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    Just found this thread, a big thank you as I keep searching for great Indian recipes and have yet to get the perfect curry.

    I hope to find it here!

  6. #56
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    Slow cooked chicken jalfrezi

    This ones really authentic and full of flavor. The pieces of green pepper are to die for in this sauce..................


    Ingredients
    Serves: 6
    2 tablespoons vegetable oil
    5 cardamom pods
    8 whole cloves
    3 bay leaves
    1 teaspoon mustard seeds
    3 onions, chopped
    6 cloves garlic, finely chopped
    675g chicken pieces, skin removed
    2 tablespoons grated root ginger
    1 teaspoon turmeric
    1 teaspoon ground cumin
    6 medium tomatoes, chopped
    2 teaspoons ground coriander
    1 teaspoon chilli powder, or to taste
    salt and pepper to taste
    3 green peppers, cut into strips
    1 teaspoon garam masala
    chopped fresh coriander, to garnish

    Method
    Prep:25min › Cook:1hr30min › Ready in:1hr55min
    Heat the oil in a large pan over medium-high heat. Add the cardamom pods, whole cloves, bay leaves and mustard seeds. The mustard seeds will start to pop; at this point, add the chopped onions and garlic. Cook until onion is soft.
    Add the chicken pieces to the pan and brown on all sides. Whilst browning, add the root ginger, turmeric, cumin, salt and pepper.
    Once the chicken is browned, add the chopped tomatoes, ground coriander and chilli powder.
    Reduce the heat to low, cover the pan and simmer for 30 minutes. After 30 minutes, add the green pepper. Continue to simmer for another 30 minutes.
    Taste and season as needed with salt and additional chilli. Add the garam masala and simmer a further 20 minutes. (Remove the lid and simmer uncovered if the mixture is too watery.)
    Before serving, garnish with chopped fresh coriander.



    I recommend this curry to the house.[B][/B]

  7. #57
    ^^^ I'll try that mate :)
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  8. #58
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    Chicken Dopiaza

    This one is for those that can cook. Want to impress with a dish far better than the usual takeaway? The Chicken and Onions melt in the mouth. The fusion of the spices in the sauce will leave you on the edge of oblivion and on a good night could lead to a possible shag.................



    First prepare the sauce.




    Now prepare the Chicken.



    Now make Chicken Dopiaza



    Bon appetit.



  9. #59
    Your posts always make me hungry! Stop it :)
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  10. #60
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    Quote Originally Posted by alexaff View Post
    Your posts always make me hungry! Stop it :)

    I know you don't mean it................... Plenty more to come so stay tuned.

  11. #61
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    Pimp My Curry

    Pimp My Curry: The New Hot Ingredients: link. More curry related articles at the bottom of the linked page.

  12. #62
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    CHICKEN BHUNA MASALA



    Made this last night and eveyone enjoyed it. Really hit the spot. Not hot but a gorgeous spiced sauce. I have just finished a left over cold bowl from the fridge and it is restaurant quality.

    First make the sauce.


    Now prepare the chicken.



    You are now ready to make Chicken Bhuna Masala. I commit this curry to the house...................






  13. #63
    ^^^

    Looks lovely!!

    Do you use breast meat or meat on bone??

    I'm starving again!! Ffs
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  14. #64
    Master luckywatch's Avatar
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    Quote Originally Posted by alexaff View Post
    ^^^

    Looks lovely!!

    Do you use breast meat or meat on bone??

    I'm starving again!! Ffs
    Breast meat with this one, no bones...................

  15. #65
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    Chicken Dhansak.

    Tonight we had Chicken Dhansak. Its a 4 stage preparation so not for the feint hearted. Its basically a Chicken curry blended with Tarka Dal. This is restaurant quality.
    First make the Tarka Dal.



    This is the fried spices just before they are mixed with the lentils and it was so good I could eat that on its own. This is the best Tarka Dal I have ever tasted.



    Now prepare the sauce.



    Now prepare the Chicken.



    Now make Chicken Dhansak.



    I commend this curry to the house, enjoy.


  16. #66
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    I forgot the money shot..................


  17. #67
    That looks damn good!!

    I must make more base sauce!! Its just so time consuming making from scratch ( as you will know).
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  18. #68
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    Quote Originally Posted by alexaff View Post
    That looks damn good!!

    I must make more base sauce!! Its just so time consuming making from scratch ( as you will know).
    Choose your base sauce recipe carefully. I made a batch which called for quite a bit of black pepper and whilst it isn't hot, it bites the back of your throat quite unpleasantly.

    Eddie
    Whole chunks of my life come under the heading "it seemed like a good idea at the time".

  19. #69
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    Just had to share this and a reminder if you have not tried this. 20 minutes till serving and the most outrageous Indian sauce in the world........South Indian Garlic Chilli Chicken Tikka



    Look back for the recipe.

  20. #70
    Quote Originally Posted by luckywatch View Post
    Just had to share this and a reminder if you have not tried this. 20 minutes till serving and the most outrageous Indian sauce in the world........South Indian Garlic Chilli Chicken Tikka



    Look back for the recipe.
    I can confirm the south chilli chicken is incredible!!
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  21. #71
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    To get the party started Pork Vindaloo. Hope you can read it......................



    For the marinade.



    The recipe below. Done this loads of times. Hits the spot.


  22. #72
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    Quote Originally Posted by luckywatch View Post
    Just had to share this and a reminder if you have not tried this. 20 minutes till serving and the most outrageous Indian sauce in the world........South Indian Garlic Chilli Chicken Tikka

    Look back for the recipe.
    I don't think you've shown the recipe....but if you could that would be great!

  23. #73
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    Quote Originally Posted by village View Post
    I don't think you've shown the recipe....but if you could that would be great!
    Will sort that out for you on Friday.................

  24. #74
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    Quote Originally Posted by luckywatch View Post
    Will sort that out for you on Friday.................
    Great..ta

  25. #75
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    Better late than never.....................

    Day one make the Tikka.



    Day two make the sauce.



    Then in your own time combine the two as below.





    Enjoy the best curry in the world. Unless you know different.................

  26. #76
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    Excellent....thanks very much for that.

  27. #77
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    Quote Originally Posted by village View Post
    Excellent....thanks very much for that.
    Splendid, when are you hosting curry night? I'm free most of the rest of the year...
    You can live in your car but you can't drive your house.

  28. #78
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    What's the book in post 58 Luckywatch?

  29. #79
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    Quote Originally Posted by Crispin View Post
    What's the book in post 58 Luckywatch?
    The Curry Secret by Kris Dhillon, about a fiver on Amazon...................

  30. #80
    ^ Thanks just ordered looking forward to it, are the recipes above from that book?

  31. #81
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    Quote Originally Posted by Snoodles View Post
    ^ Thanks just ordered looking forward to it, are the recipes above from that book?
    Some different books, just let me know what curry you are after............

  32. #82
    I know we've mentioned this a few times but it really is the best curry ever!!

    It reminds me of a very high quality jalfrezi.

    Lucky- have you made the pilau rice out the special book? It's lovely!!

    I made a big batch of base sauce yesterday so I'm good to go for a while ;) not sure what to try next! I made the masala but it was a bit sweet and creamy like a korma for my taste!


    Last edited by alexaff; 13th January 2016 at 22:33.
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  33. #83
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    Not tried the Pilau rice yet but I have advised the 710 that we must give it a go.

    Got a new curry book, hope to get some recipes up next month.....................

    Tasty looking presentation there Alex.

  34. #84
    Got the bowls here mate- Set of 6 Stainless Steel Balti Dishes 15 cm .. Indian Serving Dish.. Curry Night https://www.amazon.co.uk/dp/B003D74S..._9xbMwb1NADFV8

    6 for 8 quid and they get used frequently. Good for mopping up the sauce with your naan ;)
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  35. #85
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    Bloody bargain.....................

  36. #86
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    You were right Alex, made the Pilau rice this evening and it was lovely......................


  37. #87
    Quote Originally Posted by luckywatch View Post
    You were right Alex, made the Pilau rice this evening and it was lovely......................

    Authentic isn't it!

    I put some tumeric in too, just to give it that yellow colour :)
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  38. #88
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    Quote Originally Posted by secondhand View Post
    merci beaucoup monsieur.....
    This is a sentiment i second! Thank you very much!

  39. #89

  40. #90
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    I made this as a challenge dish at work and needless to say - it was way too brutal to finish! If you tone dow the chillies it's actually a very tasty curry :)

    The Deadly Prawn Ghost Phaal...

    1. Ghee: 2 Tablespoons

    2. Onion finely chopped: 1 cup

    3. Garlic minced: 1 Tablespoon

    4. Fresh Ginger root finely chopped: 4"x1"

    5. 2 cups of fresh water prawns

    9. Curry powder: 1 Tablespoon (Cumin powder: 1¼ teaspoon, Coriander powder: 1 teaspoon, Turmeric powder: ¼ teaspoon, Fenugreek seed powder: ¼ teaspoon, Dried Ginger powder: ¼ teaspoon)

    10. Garam Masala: 1 teaspoon (Cinnamon powder: ¼ teaspoon, Ground Cloves: ¼ teaspoon, Ground Black pepper:¼ teaspoon, Ground Cardamom: ¼ teaspoon

    11. Ground Fennel seeds: 1 teaspoon

    12. Ground Cayenne pepper: 1 Tablespoon

    13. Water: ¼ cup

    14. Habanero peppers chopped : 6

    15. Ghost chillies (Bhut Jolokia) pepper chopped: 6

    16. Dried / powdered Ghost chillies (Bhut Jolokia): 2

    17. Fresh Birds eye chillies: 4

    18. Tomatoes (Roma type) Finely Chopped: 2 cups



    Method

    1. Heat Ghee in a heavy bottomed pan. Add onions. Fry till onions start to turn brown about 5 minutes. Add salt.

    2. Add Garlic and ginger. Fry for about one minute

    3. Add Curry powder, Garam Masala, Fennel powder, and Cayenne pepper. Fry for one minute

    4. Add water. Cook untill the water is gone.. About 8 minutes.

    5. Add Chillies (finely chopped) and tomatoes. Keep frying till tomatoes are soft and pulverized. About 10 minutes.

    6. Add fresh king prawns

    7. Fresh Coriander to finish

  41. #91
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    A musical Macher Johl

    This came by way of the wife of a Bengali friend. I subsituted pollock for the Rohu fish mentioned.

    Sawan Dutta (the chef) is quite hot.

  42. #92
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    Paneer Bhurji

    I had this in my local Indian restaurant in Twickenham last week and decided to have a go. It's ridiculously easy.

    Paneer bhurji is a delightful and spicy paneer dish. Paneer bhurji is a quick and easy recipe to make, made from crumbled paneer simmered in spicy tomato gravy. Paneer bhurji tastes great with roti, paratha, or even with regular bread! This is also makes a good stuffing for dosas or vegetable Frankie rolls.

    Recipe will serve 2.

    Ingredients:

    • 1 cup paneer cut in small pieces
    • 1 cup tomatoes chopped
    • 1/2 cup green peas, I am using frozen green peas
    • 2 tablespoons oil
    • 1/2 tsp cumin seeds (jeera)
    • 2 bay leaves
    • 1 tablespoon finely chopped green chilies
    • 2 teaspoon coriander powder (dhania)
    • 1/2 tsp chili powder
    • 1 teaspoon salt
    • 1/2 teaspoon sugar
    • 1/4 teaspoon garam masala
    • 2 tablespoons finely chopped coriander (dhania)


    Method

    1. Soak the paneer in hot water with 1/4 teaspoon of salt for five minutes. Drain the water and crumbled the paneer. This process will make the paneer soft, if you are using the fresh paneer skip this step. Set aside.
    2. Heat the oil in sauce pan over medium heat; after oil is moderately hot add cumin seeds.
    3. After the seeds crack add green peas, and green chili stir for about one minute. Add tomatoes, coriander, salt, sugar and red chili powder, stir and mix well. Cover the pan and cook for 3-4 minutes till the tomatoes and peas becomes soft.
    4. Add paneer stir and cook for 1-2 minutes. Don’t cook the paneer for a long time as paneer will lose the softness. If it is too dry add few spoons of water. Lastly add chopped coriander leaves to paneer bhurji and mix.
    5. Serve paneer bhurji with rotis, plain parathas or with a toast.


    Notes, if you are using the paneer bhurji for stuffing then don’t the water, bhurji should be dry in texture.
    http://www.manjulaskitchen.com/paneer-bhurji/

    Apparently it's quite popular as a breakfast dish which makes sense - it has a pleasant amount of spice without being a real burner.

  43. #93
    As someone who grew up with Indian food its very interesting reading the various stories and recipes. Most if not all do follow what I'm used to in technique and steps. I've become more interested in finding 'quicker' recipes and the one above is a good example of it. Essentially if you follow a more 'hindu' style which prohibits onions and garlic the curries can be made quite quickly. In that vein I saw this on Sunday Brunch Channel 4 and its a nice dish. The use of mustard adds a depth of flavour that's not too common:

    Bengali Prawn and Pea Curry with Black Cardamom Dill Rice
    Serves 4
    Ingredients


    300-400g of peeled king prawns
    2 tins chopped peeled tomato
    1 small jar Colmans English Mustard paste (use 2 tsp)
    2 green finger chilies
    2 tsp nigella seeds
    1 tsp turmeric powder
    1/2 tsp chili powder
    Juice of 1/2 lemon
    Salt
    1-2 tsp brown sugar
    1 cup petit pois-frozen or fresh
    Vegetable oil
    1 bunch fresh coriander for the garnish
    1 sliced red chili for garnish
    For the rice
    2 cups Basmati white rice
    4 cups water
    4 black cardamom pods
    1 tsp cumin seeds
    1 bunch fresh dill
    Vegetable oil
    Pinch salt
    Method for the rice
    1. Heat 2 tbsp oil in a deep saucepan - add cumin seeds and cardamom and wait for them to fizz- now add the rice and toss into the oil.
    2. Add in the water and simmer until almost dry.
    3. Toss in the chopped dill and a pinch of salt and stir through.
    4. Tight lid on and heat off-Wait for 10 minutes while you cook the prawn curry
    For the prawn curry
    1. In a large wok style nonstick pan, add two tbsp oil and heat. Add nigella seed and green chili pierced.
    2. Add tomato, sugar, turmeric, chili and simmer, use water to loosen if need be but allow to caramelise and become rich.
    3. Add the mustard paste and seasoning along with the peas mix well and then add prawns and simmer for minutes until just cooked.
    4. Add a squeeze of lemon. Taste and adjust seasoning. Add a little chopped fresh coriander.
    5. Garnish with fresh coriander and red chili.

    http://www.channel4.com/programmes/s...dill-rice/4734

  44. #94
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    Quote Originally Posted by luckywatch View Post
    The Curry Secret by Kris Dhillon, about a fiver on Amazon...................
    Just ordered this ... looking forward to making some of these dishes - they look fantastic and comments making me want one now!

  45. #95
    Quote Originally Posted by crazyp View Post
    As someone who grew up with Indian food its very interesting reading the various stories and recipes. Most if not all do follow what I'm used to in technique and steps. I've become more interested in finding 'quicker' recipes and the one above is a good example of it. Essentially if you follow a more 'hindu' style which prohibits onions and garlic the curries can be made quite quickly. In that vein I saw this on Sunday Brunch Channel 4 and its a nice dish. The use of mustard adds a depth of flavour that's not too common:

    Bengali Prawn and Pea Curry with Black Cardamom Dill Rice
    Serves 4
    Ingredients


    300-400g of peeled king prawns
    2 tins chopped peeled tomato
    1 small jar Colmans English Mustard paste (use 2 tsp)
    2 green finger chilies
    2 tsp nigella seeds
    1 tsp turmeric powder
    1/2 tsp chili powder
    Juice of 1/2 lemon
    Salt
    1-2 tsp brown sugar
    1 cup petit pois-frozen or fresh
    Vegetable oil
    1 bunch fresh coriander for the garnish
    1 sliced red chili for garnish
    For the rice
    2 cups Basmati white rice
    4 cups water
    4 black cardamom pods
    1 tsp cumin seeds
    1 bunch fresh dill
    Vegetable oil
    Pinch salt
    Method for the rice
    1. Heat 2 tbsp oil in a deep saucepan - add cumin seeds and cardamom and wait for them to fizz- now add the rice and toss into the oil.
    2. Add in the water and simmer until almost dry.
    3. Toss in the chopped dill and a pinch of salt and stir through.
    4. Tight lid on and heat off-Wait for 10 minutes while you cook the prawn curry
    For the prawn curry
    1. In a large wok style nonstick pan, add two tbsp oil and heat. Add nigella seed and green chili pierced.
    2. Add tomato, sugar, turmeric, chili and simmer, use water to loosen if need be but allow to caramelise and become rich.
    3. Add the mustard paste and seasoning along with the peas mix well and then add prawns and simmer for minutes until just cooked.
    4. Add a squeeze of lemon. Taste and adjust seasoning. Add a little chopped fresh coriander.
    5. Garnish with fresh coriander and red chili.

    http://www.channel4.com/programmes/s...dill-rice/4734

    Just made this and it's very easy and lovely. Healthy too.

    Thanks for the recipe 👍

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  46. #96
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    Quote Originally Posted by I a n View Post
    Just ordered this ... looking forward to making some of these dishes - they look fantastic and comments making me want one now!
    The Curry Secret by Kris Dhillon
    Awesome book. "Absolute Smoothness is essential" I follow that advice in many walks of life.

  47. #97
    Quote Originally Posted by alexaff View Post
    Just made this and it's very easy and lovely. Healthy too.

    Thanks for the recipe 


    Glad you enjoyed it - it really is an easy recipe. I've experimented with this base further. I'm a big daal fan and so always looking for new ways to make daal. What I did was replace the nigella seeds with cumin seeds and 3/4 cook the daal before adding it into the tomato base (same time as you would the prawns) and cook through. Delicious.

  48. #98
    Continuing the quick curry theme, came across this recipe - coincidentally also from Sunday Brunch. Key is to get the onions to a lovely soft texture. This really was a stunning dish, loved it and smells amazing too.

    'Simple Kerala Fish Curry Recipe'

    Serves 4
    Ingredients
    4 green cardamom pods
    1 long thin green chilli
    1 onion
    1 tbsp coconut oil
    4 cloves
    5cm piece of cinnamon stick
    10 fresh or dried curry leaves
    2 tsp ginger–garlic paste
    1/2 tsp ground black pepper
    1/2 tsp ground turmeric
    400ml coconut milk
    150ml water
    4 fish fillets, such as sea bass, sea bream fillets, pollock or whiting, 90–100g each, skin on
    1/2 lime sea salt
    Method
    1. Assemble all the ingredients before you begin. You need a large non-stick sauté or frying pan.
    2. Crush the cardamom pods to loosen the seeds. Remove the stalk from the chilli, if necessary, then cut the chilli in half lengthways. Skin, halve and thinly slice the onion.
    3. Melt the coconut oil over a medium-high heat in the pan. Add the cardamom pods and their seeds, the cloves and cinnamon, and stir until the spices crackle. Add the green chilli, onion and curry leaves, and continue stirring until the onion is just lightly coloured.
    4. Turn the heat to medium. Add the ginger-garlic paste and stir it into the oil for 30 seconds. Add the black pepper and turmeric and stir for a further 30 seconds to cook the spices. Watch closely so they do not burn.
    5. Stir in the coconut milk and water. Season with salt and bring to the boil, then leave to simmer, uncovered, while you prepare the fish.
    6. Cut each fish fillet into 4cm slices and season the slices with salt. Stir them directly to the curry and leave to simmer, uncovered, for 5 minutes, or until the fish is cooked through and the flesh starts to curl slightly. Take care not to over-cook the fish.
    7. Squeeze 1 teaspoon lime juice into the curry to cut the richness and adjust the seasoning with salt, if necessary.
    http://www.channel4.com/programmes/s...ry-recipe/4848

  49. #99
    Master luckywatch's Avatar
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    North Indian slow cooked chicken

    Firstly I fancied one of those cast iron casserole dishes for ages and thought that the french are taking the piss (as usual) at £160.00 starting price. Anyway did a bit of research and found people raving about the quality of this Chinese copy so got mine for £30.. and its cooks lovely. Nice colour as well and a 2 year warranty. Weighs a tonne.



    See the recipe below. I used chicken quarters and I got my assistant to blitz the liquid, when all was cooked, with a blender. I cooked on the hob, no 1, for about 2 hours. Then let it cool and into the fridge overnight. Then reheated for an hour or so next day. The cast iron job really does cook well and I recommend its use not just for Indian dishes.



    Here it is on the second day.


  50. #100
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    What a cracking thread!

    I used to make more curry than now, and used to make up a huge wok of curry puree as a base.

    The book I use (to this day) is the Sainsburys Curry Club Recipe Book (By Pat Chapman, then Chairman of the Curry Club)

    Not sure I would waste prawns on an ultra-hot curry, mind- chicken or turkey would do for that.

    Al

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