Any good REAL curry recipes from around the Calcutta region?

Question

My late Grandfather (from India) used to come over and make amazing fish curry once a year. I never could get the proportions of grated onion, garlic and spices right. Does anyone have a solution to this? I miss the feelgood satisfaction his curries would give me.
Please help.

Thanks Starlight, next time you need help: Sorry work it out yourself

Answer 1

Indian Lamb Curry
A dish from the Delhi region. Cuts of boneless beef can also be used in this recipe, but the true flavor is in the lamb. Serve with some rice, pakoras or samosas and a nice crispy salad! :)
1 1/2 lbs boneless lamb, trimmed of fat and cut into 1 pieces
1/4 cup vegetable oil
2 bay leaves
1 black cardamom pod
1 (2 inch) cinnamon sticks
10 peppercorns
4 whole cloves
1 1/2 large onions, finely chopped
1 tablespoon fresh ginger paste
2 teaspoons minced garlic
1 green chili pepper, chopped (optional)
salt
1/2 teaspoon turmeric
2 teaspoons coriander powder
1 teaspoon cayenne pepper (optional)
1 1/2 teaspoons garam masala
1 cup diced tomatoes
1/3 cup plain yogurt
2 tablespoons chopped fresh cilantro leaves
6 servings

1. Heat oil in large pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
2. When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
3. Stir in the ginger paste, garlic, chile pepper, and lamb.
4. Season the lamb with salt; continue cooking, stirring mix, for about 20 minutes more, adding a little water if necessary to keep food from sticking.
5. Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tbsp.
6. water.
7. Add diced tomatoes, and cook for 5 minutes, stirring frequently.
8. Then add 4 cups of water and simmer for 15 minutes, or until meat is getting tender.
9. Lower heat.
10. Whisk the yogurt with a fork; and add to the pot slowly.
11. Then cook until meat is done to your liking and sauce is thickened.
12. Garnish with cilantro leaves.
13. Serve with steamed basmati rice, or hot Indian breads, such as Naan.

Answer 2

A Fish Curry
Yield: 1 Servings

Ingredients

1 pomfret or other white fish,
- cleane; d and cut into ste
1 coconut, grated
1/2 ts cummin seeds
4 cloves garlic
1 marble sized ball of
-tamarind mixed; in:
1 c water or equivalent of
-'instant' e.; g tamcon
4 green chillies, slit
-lengthways
1 onion sliced
1 1-inch piece ginger, finely
-chopped
6 dry red chillies
1 1-inch piece turmeric -or-
1 ts ground
1 raw mango, cubed
1 lemon
1 salt to taste

Instructions

Sprinkle lemon juice and salt onto fish and marinade for an hour or so.
Grind the coconut, dry chillies, cummin seeds and garlic together. Mix the
onion, ginger and green chillis and mash with the turmeric. Add the
chopped mango. Add the ground masala and 1 cup of water. Simmer slowly for
10 minutes. Add fish and cook slowly until the fish is done. Serve with
plain boiled rice.

Answer 3

There are 2 sorts of bengali food in the Calcutta region - Gohli and Bengali.
Gholi food is eaten chiefly in the north of the city, Gohli's do not eat chillis and love sweets.
Bengal food is eaten by Bengalis originating from east bengal, and are similar to the Gholi food, but with added chillis, and not so much sugar.
For recipes, try Keith Floyd's book "Floyd's India" ISBN 0-00-716005-4 or
Mrs Balbir Singh's book "Indian Cookery"
ISBN 0 263 05691 0 This may be out of print now, but I am sure you could get a second hand copy from Amazon, and it may have the sort of recipes your grandfather would have used.

The offer from Me M sounds good, why not take it up?

Answer 4

My recipe is as follows;

1 mars bar melted in a saucepan
Add a whole tub of Tesco's mild curry powder, 3 red onions and 6 fish fingers
Boil mess until it's all burnt
Add lemon juice - Kia Ora is the best
Boil again for 5 minutes

Serve with poppadoms and strong Danish lager.

Answer 5

some shops promote jars of curry sauces, which makes it great-trouble-free, only mix on your meat & veg. If those are not accessible, attempt a base of Campbell's condensed soup - celery or onion works nicely. This produces a tremendous base to operate curry powder or spices on your own determination of skill.

Answer 6

Garam Masala Seared Salmon with Coconut-Curry Butter
Submitted by: Ryan Nomura

"Here's a new way to incorporate South Indian flavors. Try and get fresh wild king or Copper River salmon while they are in season. Fresh sockeye would also work, use whatever is the freshest available."
Original recipe yield: 8 servings.
Prep Time:15 MinutesCook Time:20 MinutesReady In:35 MinutesServings:8 (change)

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INGREDIENTS:
3/4 cup dry white wine
1/2 cup heavy cream
1/3 cup coconut milk
2 tablespoons curry powder
1 cup cold, unsalted butter, cut into pieces
kosher salt to taste
1/4 cup vegetable oil
8 (6 ounce) fillets Alaskan king salmon
2 tablespoons garam masala
kosher salt to taste

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DIRECTIONS:
Pour white wine, cream, and coconut milk into a saucepan; season with curry powder. Bring to a light boil over medium-high heat, then reduce heat to medium-low, and simmer until the liquid has reduced to 1/2 cup, about 10 minutes.
When the liquid has reduced, turn heat to low, and whisk in the butter, a few cubes at a time, until all of the butter has incorporated. Do not allow the mixture to boil or else it will separate. When the butter has incorporated, season to taste with salt and set aside to keep warm.
Heat the oil in a saute pan over medium-high heat until it begins to smoke. While the oil is heating, lightly season both sides of the salmon with garam masala and salt.
Sear the salmon in the hot oil for 3 to 4 minutes on one side, then turn over, and continue cooking for 2 to 3 minutes until done. Briefly drain on paper towels to absorb excess oil, then serve immediately with the curry butter sauce.

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Hope you enjoy this...!

Answer 7

I would try recipe.com
they have different variations of all kinds of recipes

just do a search for curried fish

Answer 8

Yep but its a family recipes so I can't tell ya. Sorry.

Answer 9

i am bengali. you can contact me at [e-mail]