Curry.

[Minnie_the_Minx]

ahh yea he may wanna stay away from the vindaloo for now.....it is generally not a starter dish. way too hot

yes I know, and you've spoilt it now

 

[Detroit City]

yes I know, and you've spoilt it now

even i don't eat that vindaloo and i've been eating curry since i was 2

 

[Minnie_the_Minx]

Saw that mentioned on DC's link. Sounds ideal.

It's an excellent way to try different dishes. I used to get my local curry house to swap the dishes to what I wanted and they had no problem.

Haven't bought one for years but expect to pay around £10, probably more now.

 

[Belushi]

The Curry=Hot is much more of a British rather than an Indian thing ime. Trust us to turn food into a competitive sport!

I'm considering a takeaway this evening now

 

[Minnie_the_Minx]

even i don't eat that vindaloo and i've been eating curry since i was 2

well wouldbe might have more guts
















spilling out of him after he's eaten one

 

[Detroit City]

Haven't bought one for years but expect to pay around £10, probably more now.

you should come over here and get a thali, its $10 which is about 5 quid

 

[Minnie_the_Minx]

you should come over here and get a thali, its $10 which is about 5 quid

yeah, but then there's the airfare which could make it quite pricey.

Anyway, ours are probably better

 

[WouldBe]

yeah, but then there's the airfare which could make it quite pricey.

and apart from the vidaloo they would be all cold by the time they got here.

Looks like I've sorted out what half of urban's having for tea.

 

[Minnie_the_Minx]

and apart from the vidaloo they would be all cold by the time they got here.

Looks like I've sorted out what half of urban's having for tea.

I'm having cottage pie but I'm right in the mood for a curry now, except b/f hates the smell of them

 

[Minnie_the_Minx]

and apart from the vidaloo they would be all cold by the time they got here.

Looks like I've sorted out what half of urban's having for tea.

I take it you haven't quite worked out that cold curry from the fridge the next morning is lovely?


You'll learn

 

[astral]

Looks like I've sorted out what half of urban's having for tea.

Yep, I've gone out and bought all of the ingredients after reading this thread.

 

[Herbsman.]

I was already gonna have curry.

I think.

 

[High Voltage]

There is no official scale for curry hotness.

Scoville.

God, I love Suburban. This is the kind of information that I've been looking for. This is what the EC was set up to standardise. I want to be able to go into a restaurant to have a Ruby and be able to say, along the lines of "May I have a Chicken Korma please but with a heat value of 25, knowing that I can eat a 22 and want something a little bit hotter.

And before you start, yes I DO weigh things when I'm cooking So FRO

 

[FabricLiveBaby!]

http://cr0.co.uk/curry/

Great website with a forum dedicated to mimicing British Indian Restaurant curries.

Fabulous!

I urge everyone to sign up and have a browse.

 

[CharlieAddict]

it's also worth going onto a indian curry course.
they're pretty cheap - and you can learn how to cook a decent indian in 3 or 4 lessons.

the problem with take-away curries is that the cooks there want to make the biggest margins. and so they use dried herbs/ingredients.

the same applies to those curry pastes/sauces at supermarkets.

my gosh, a curry made from the freshest ingredients tastes like something out of this world...well worth it.

 

[Maggot]

some diced chichen fried till just browned with a small onion & garlic clove. Throw the contents of a jar of cook in curry sauce ,Sharwoods etc,simmer for half to a whole hour. Serve with rice which you boil untill edible in salted water. Not amazing but well edible and easy to do.

Curry pastes make much nicer curries than curry sauces.

 

[Detroit City]

Anyway, ours are probably better

I highly doubt that...but they may be as good

 

[WouldBe]

If you mean "Indian food made easy" I can't remember the woman's name, but it was on BBC1 or 2.

I had a look at that book in WHS today but it only gave english names for the dishes which wouldn't help when I get round to going to an Indian restaurant so I bought a Madhur Jaffery book.

 

[tarannau]

Have you ever had a hot korma or a mild phal?

Never had a mild phall admittedly, but I've had more than a few hot(tish) kormas. Traditionally it just signifies a slow cooked dish, generally on the bone - available in more than a few restaurants down here and through mates. A lot of kormas feature almonds in some way, but it's not really a insipid dish - there should be a thick tasty sauce.

 

[Mrs Miggins]

I've got some WHS vouchers to use up so a proper Indian cook book may be a good idea.

Get "cooking like mummyji" by Vicky Bhogal
Tis the nuts and very easy

Or else my mate swears by Madhur Jaffrey

 

[goldenecitrone]

Get some cumin, garam masala, tumeric, chilli powder, coriander and experiment. Obviously you'll need some vegetables to go with all the spices.

 

[FabricLiveBaby!]

I made lovely tagine last night! it was yum! (that's kind of a curry)

 

[WouldBe]

Get some cumin, garam masala, tumeric, chilli powder, coriander and experiment. Obviously you'll need some vegetables to go with all the spices.

I've got a lot of spices already in my spice rack but not done much with them apart from sniff them to see if I could work out what I was 'allergic' to.

 

[mr steev]

Get some cumin, garam masala, tumeric, chilli powder, coriander and experiment. Obviously you'll need some vegetables to go with all the spices.

Get cumin & corriander seeds rather than the powder, and dry fry them till they start to pop before you use them.
A fresh corriander is a must imo

 

[northernhord]

the usual heat pecking order is jalfrezi, vindaloo, madras, though there is always variations at Asian eateries dependent on where the chef comes from

 

[Ozric]

I've come up with a recipe recently...fool proof and authentic tasting.

1 Chopped Onion
1 tsp Fennel Seeds
1 tsp Cummin Seeds
4 chicken breasts
1-2 Tablespoons of any generic curry powder
About 200ml passata
Cup water
About 5 Green Cardamom pods
A couple of Anise Stars
1 Bay leaf
1/2 Cinamon stick
1-2 Hot Chilli's depending on how hot you want it
Pinch of Salt for seasoning

Fry off the the onion with the cumin and fennel seeds (these can be ground but I prefer the texture of leaving them whole).
Chuck in the chicken and curry powder and seal/colour chicken.
Add passa and water along with all the spices, chilli and bay leaf (you may want to put the spices in a bit of muslin but I just fish them out when finished)
Bring to boil and leave to simmer for about half an hour.
Remove spices and pop the cardamoms to add the contents to the curry.

Et Voilà, a tastey curry.

<Edit> Of course veg can also be added I usually add red pepper and aubergine

 

[Detroit City]

Get cumin & corriander seeds rather than the powder, and dry fry them till they start to pop before you use them.
A fresh corriander is a must imo

thats the proper way but few people do it cause it takes so much more time...

 

[mr steev]

thats the proper way but few people do it cause it takes so much more time...

All of about 3 minutes

It does make all the difference though, doesn't it?

 

[Detroit City]

It does make all the difference though, doesn't it?

it does make a huge difference but its also one extra step....

 

[tarannau]

I think you underestimate how established Indian food is here DC. If people are going to the trouble of cooking a curry from scratch here I suspect most wouldn't deviate past the part of the recipe which asks you fry the paste or toast the spices...

Generally, while we eat a lot or ready meals and read about food more than we cook over here, there's far less of an eating out culture here. More people cook nigh on every night as a rule.