The quintessential curry thread: recipes restaurants and takeaways

[Firky]

In the memory of the fantastic curry I cooked tonight. I proclaim a thread for everything curry. Post your recipes, stories and recommendations here

I'll post up a recipe for a goan fish curry thats fucking lush in a bit

 

[WouldBe]

When there's some recipies up I might have to try one.

 

[Firky]

Goan Curry (Fish)

I use cod but I guess you could use any white fish.

Ingredients:

1 tamarind
a dollop of ginger paste
teaspoon of malt vinegar
whole coconut scraped
6 red chillies whole
oil
coriander and seeds
2 cherry tomatos
2 cloves of garlic
1 small onion



Clean the fish and cut into big pieces, cut up the onions and tomatos, do the chillis by slitting them and removing some of hte seeds, then half them again. gently roast the cumin seeds and chillies (add them whole if you want), then stick it in a motar and pestle with the scraped coconut, ginger and garlic, vinegar and mash it up into a paste. Heat the oil in the pan til its hot then hoy in the onions till they're brown. Throw in some more chillies!! Stir fry taht for a few minutes, then add the paste followed by about pfft a pint or so of water and let it come to the boil. Throw in the fish and once its reduced a bit serve it with some rice and lemon grass

 

[Fez909]

Nazam's (might be Nasam's) in Woodhouse, Leeds. Small curry house without a beer license which means bring yer own. Always a good 'un.

The starters are roughly a pound each, and the mains are about four quid. The service can be a little unfriendly at times, and you're definitely not in any kind of luxury, no matter how liberal you use the word, but my God!, the curries are amazing! And for pennies!

You could get a starter and a main for just over a fiver, take a bottle of wine and you're having a meal out for well under a tenner.

I recommend the Palek Paneer curry, or the - I've forgotten the 'proper' name for it - kidney bean and lentil curry.

*collects commission*

 

[Ozric]

This recipe was given to me recently, I like the Korma version the most but with a little extra chilli. You can make up a large batch of stock and freeze but it does lose flavour over time so best to use within a fortnight.

“Stock” for x4 curries

2tbs garlic and ginger, finely chopped
2 onions finely chopped
Pinch salt
2 bayleaves
½ cinnamon stick
2-3 star anise
4 cardamom pods

Fry the onions and garlic and ginger in a little oil. Add a pinch of salt to help draw out the water from the onions.
Add the spices along with ½ to ¾ pint water. Simmer with the lid on for about 15-20 mins.
To this then add:
2tbs curry powder [whatever your taste prefers, there is no need to mix your own!]
1tsp garam marsala
½ tsp turmeric
½ tsp chilli powder
3tbs passata

Cook on a gentle heat for a further 10 mins.

This is now the basic stock required to make a variety of curries.

At this point I remove the cinnamon, cardamom and star anise and blend this mixture, it gives a nicer consistency when cooking is finished.

Chicken Korma – 2 people

Cook chicken – either steam, fry bake.
Fry a small chopped onion and add the cooked chicken.
Add half of the stock above
*********************************************************************
Add a small carton of coconut cream, or 1/3 coconut block
Add 1 tbs chopped almonds
If preferred you can also add a glug of cream and a small knob of butter but it does make it very rich.

For a hotter curry!

Work as above to the stars.
Add a tin of chopped tomatoes
2 tbsp lemon juice
½ to 1 tsp chilli powder to taste

To any of the above you can chuck in some fresh coriander at the end of cooking.

Enjoy!!!!!

 

[suitgirl]

I use cod but I guess you could use any white fish.

Ingredients:

1 tamarind
a dollop of ginger paste
teaspoon of malt vinegar
whole coconut scraped
6 red chillies whole
oil
coriander and seeds
2 cherry tomatos
2 cloves of garlic
1 small onion



Clean the fish and cut into big pieces, cut up the onions and tomatos, do the chillis by slitting them and removing some of hte seeds, then half them again. gently roast the cumin seeds and chillies (add them whole if you want), then stick it in a motar and pestle with the scraped coconut, ginger and garlic, vinegar and mash it up into a paste. Heat the oil in the pan til its hot then hoy in the onions till they're brown. Throw in some more chillies!! Stir fry taht for a few minutes, then add the paste followed by about pfft a pint or so of water and let it come to the boil. Throw in the fish and once its reduced a bit serve it with some rice and lemon grass

wow that sounds amazing...i think i might try that 2moro nite! thanks firky!

 

[Mr Retro]

Because I'm sad, when there was a thread a while back with Urbanites Indian restaurant reccommendations I copied them down. In tribute to this magnificent thread here they are:

Khans Brixton
Khans Battersea
Saloos SW1
Radha Krishna Bhavan Tooting
New Tayyabs WhiteChapel
Mirch Masala Tooting
Mirch Masala Norbury
Punjab Neal Street
Bengal Clipper Shad Thames
Rasa
Masala Zone
Kastoori Tooting
Shri Krishna Tooting
Sarkels Southfields
Tabaq South Clapham
Tandoori Nights Dulwich
Mo’s Wembly/Southall
India Club Strand
Ragam Cleveland Street
Shahee Belpoori Norbury
Jai Krishna Stroud Green Road
Lahore Kebab House Commercial Road
Spices Islington
Café Naz Brick Lane
Depa Tandoori Leigh Street
Cafe Spice Namaste Prescott Street
sri thai soho Old compton street Soho
Ravi Shankar Drummond Street Camden
Imli Wardour street
Masaladar Tooting
sweet and spicy brick lane
VAMA Kings Road
Everest Curry House Lewisham Way.

 

[ICB]

Bilash in Builth Wells is unbelievably good, the food is as fine as I've had (having eaten many curries in Leeds, Harrogate and Bradford) and the service is incredibly courteous and professional, 10/10.

 

[vipper]

Kastoori Tooting

That one is particularly fine. Lots of good ones in Southall, too. I like Gifto's.

Passavi in Twickenham is good for Keralan food.
Hounslow Lahore Karahi is excellant.

 

[Bomber]

Great a curry thread !!! I'm gonna do Ozrics stock later this week for starters !

 

[Mr Retro]

That one is particularly fine. Lots of good ones in Southall, too. I like Gifto's.

I heard the dishes can be over sweet, is this your experience vipper? I was in Mirch Masala last night in Tooting. It was as good as ever.

 

[pootle]

Because I'm sad, when there was a thread a while back with Urbanites Indian restaurant reccommendations I copied them down. In tribute to this magnificent thread here they are:
Khans Brixton
*snip*
Everest Curry House Lewisham Way.

Dial A Curry on Half Moon Lane in Herne Hill should be on that list and I do believe was mentioned in that thread...

 

[SubZeroCat]

Because I'm sad, when there was a thread a while back with Urbanites Indian restaurant reccommendations I copied them down. In tribute to this magnificent thread here they are:

Khans Brixton
Khans Battersea
Saloos SW1
Radha Krishna Bhavan Tooting
New Tayyabs WhiteChapel
Mirch Masala Tooting
Mirch Masala Norbury
Punjab Neal Street
Bengal Clipper Shad Thames
Rasa
Masala Zone
Kastoori Tooting
Shri Krishna Tooting
Sarkels Southfields
Tabaq South Clapham
Tandoori Nights Dulwich
Mo’s Wembly/Southall
India Club Strand
Ragam Cleveland Street
Shahee Belpoori Norbury
Jai Krishna Stroud Green Road
Lahore Kebab House Commercial Road
Spices Islington
Café Naz Brick Lane
Depa Tandoori Leigh Street
Cafe Spice Namaste Prescott Street
sri thai soho Old compton street Soho
Ravi Shankar Drummond Street Camden
Imli Wardour street
Masaladar Tooting
sweet and spicy brick lane
VAMA Kings Road
Everest Curry House Lewisham Way.
Darjeeling Streatham

I've added Darjeeling for anyone in the Streatham area or thereabouts. Their food is really lovely, very fragrant and well spiced rather than hot hot hot. They do interesting dishes - chicken katmandu is bloody delicious

 

[cesare]

These recipes also ought to go on the urban wiki

 

[Belushi]

I heard the dishes can be over sweet, is this your experience vipper? I was in Mirch Masala last night in Tooting. It was as good as ever.

I was there saturday night and it was outstanding even by mirch standards

 

[ringo]

Safa by Camberwell Green has been open for a year at most and worth adding to the list. Incredible food (a couple of meat eating mate reckon the dead stuff is as good as the veggie), good service, they loved my 3 year old, and free delivery too. All dishes arrive heat sealed in labelled containers and are cooked fresh.

 

[Xanadu]

I use cod but I guess you could use any white fish.

Ingredients:

1 tamarind
a dollop of ginger paste
teaspoon of malt vinegar
whole coconut scraped
6 red chillies whole
oil
coriander and seeds
2 cherry tomatos
2 cloves of garlic
1 small onion



Clean the fish and cut into big pieces, cut up the onions and tomatos, do the chillis by slitting them and removing some of hte seeds, then half them again. gently roast the cumin seeds and chillies (add them whole if you want), then stick it in a motar and pestle with the scraped coconut, ginger and garlic, vinegar and mash it up into a paste. Heat the oil in the pan til its hot then hoy in the onions till they're brown. Throw in some more chillies!! Stir fry taht for a few minutes, then add the paste followed by about pfft a pint or so of water and let it come to the boil. Throw in the fish and once its reduced a bit serve it with some rice and lemon grass

That recipe looks pretty authentic. A couple of beads of tamarind should be soaked in water, squeezed, then drain the water into the curry. Forget the lemon grass though!

Usually done with something like kingfish, shark, or mackerel. Or prawns. Monkfish would be quite nice - any fish with dense flesh.

I sometimes just the curry without fish with rice or bread. The curry freezes quite well too.

 

[Stig]

a curry thread, I can repost my curry sauce link again.

http://www.curryhouse.co.uk/rsc/maindish.htm

I like that site because:

The recipes you'll find here are the fruits of many years of attempting to re-create restaurant-style curries at home. The recipes are not meant to be authentic to any particular region of the Asian sub-continent but rather a version of the wonderful curries you find in any good Indian restaurant.