cooking a curry

s3an · Dec 15, 2008

hi does anyone have any tips on cooking indian dishes. what spices go with what?
ive masterd the art of cooking any simple curry recipies by following a book but thats fast becoming a little boring.
i'd like to start changing the recipies a little but not sure where to start if anyone has ideas they would be much appreciated

srgberian · Dec 15, 2008

How To Cook A Chicken Curry In Ten Minutes Recipe (Food & Drink: Indian Cuisine)

this loooks good

bigbadblue05 · Dec 15, 2008

srgberian said:
How To Cook A Chicken Curry In Ten Minutes Recipe (Food & Drink: Indian Cuisine)

this loooks good

good find m8 ,some good video recipies to try.

Utopie · Dec 15, 2008

I've tried loads of different curries out mate.

If you are after the UK take away style, the secret is making an onion sauce base which gives UK take away curries their thick consistancy and texture. You can get Pat Chapmans curry bible, which is good, OR check the recipe out here, it is the best UK take away style I have made.

The Secrets of Restaurant Curry Recipes - Revealed!

Takes a while but is worth it, and tastes better if you make it the day before. Where is says water, you can try replacing some of the water with a stock for more flavour.

For more authentic dishes, check out the UKTV food website and search for Gary Rhodes who recently did a show about indian food and all the recipes are on there...

countryboy · Dec 15, 2008

basic curry . loads of onion fried to they are near burnt tomato puree tea spoon ginger garlic . mix it in . cumin seeds . corrander seds . coconunt milk . hilda gram masala .salt cardomens seeds put your meat in . ON THE BONE . add i never use water always chicken or beef stock . . and i always use some of the stock for making the rice too ...

Utopie · Dec 15, 2008

You can get away with using olive oil instead of ghee aswell, some top restaraunts in India now use oilive inplace of ghee. The more oil you use the smoother the curry will be and you can always skim some off at the end.

To fragrance rice use cardamons, bay leaf, clove and cinnimon or cassia bark.

countryboy · Dec 15, 2008

and when doing the rice . bake it for 10 mins with a clean damp cloth over it but before you put it in the oven pen the rice up . makes a lovely soft rice .

s3an · Dec 16, 2008

Thanks for the info guys
all taken on board and will be trying out the ideas thanks

aaronb33 · Dec 16, 2008

it sounds weird but try ad use chinese spices, they usually go well with a curry

IANB · Dec 16, 2008

aaronb33 said:
it sounds weird but try ad use chinese spices, they usually go well with a curry

Lol aka chinese curry

FUBAR69 · Dec 16, 2008

madeinbeats said:
I've tried loads of different curries out mate.

If you are after the UK take away style, the secret is making an onion sauce base which gives UK take away curries their thick consistancy and texture. You can get Pat Chapmans curry bible, which is good, OR check the recipe out here, it is the best UK take away style I have made.

The Secrets of Restaurant Curry Recipes - Revealed!

Takes a while but is worth it, and tastes better if you make it the day before. Where is says water, you can try replacing some of the water with a stock for more flavour.

For more authentic dishes, check out the UKTV food website and search for Gary Rhodes who recently did a show about indian food and all the recipes are on there...

Nice link

Love a good curry

cooking a curry

s3an

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srgberian

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bigbadblue05

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Utopie

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countryboy

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Utopie

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countryboy

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s3an

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aaronb33

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IANB

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FUBAR69

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