Hi there, I am looking for a good curry recipe...?

Answer 1

ok here goes, this one is my boyfriends own recipe but it taste delicious :- Serves 2
Ingredients:-

1/4 Jar of Pataks Korma Curry Paste (got to be pataks, it's the best)
1/4 Jar of Pataks Brinjal Pickle
1 Large Onion (diced)
1 Tin of Plum Tomatoes
1/2 Tin of Pineapple Chunks / Rings
2 Breast of Chicken (diced, not too small)
1/2 Green Chili Pepper with seeds (optional), you can add this to make it abit hotter but is equally good without.

Recipe:-

Add the Korma paste, Brinjal Pickle, Onion, Tomatoes, and Pineapple to a blender, blend until turn into sauce. (add chili at this point too)

Add chicken to a large bowl (casserole dish) and proceed to pour the sauce over, place lid on bowl and cook in microwave for about 10Min's or until boiling, on high.

When it is boiling, remove from microwave, stir and proceed to cook for a further 1 hour on medium/low heat.

Serve with rice!!

Please try this dish, it is really tasty, and when you make the sauce you can use on loads of different things, it is yummy and extremely easy to make, i'm having this for my dinner tonight!!

Believe me once you've tried this, you will love it!!

Answer 2

Manju Malhi has written a fantastic recipe book called Britspice. It has loads of brilliant curry recipes, as well stuff like pakora and bahjis, curried beans, pilau rice, naan bread etc. Every recipe is quick (about 30 minutes max for curries), easy and most importantly uses fresh and dried spices that are available in all supermarkets. There is no need for any jars of paste, making gravies etc. and all of them taste like the genuine article! I can highly recommend this book. I was given a copy by my friend who although she was born in Watford, has Indian parents. (She is extremely fussy when it comes to curry)

Answer 3

Curry recipe? Maybe u can try my recipe from my country,Malaysia.

Curry Assam Fish with Okra

Ingredients:-
2 pieces garoupa or any white fish fillet, cut into slices of about 1.5cm thick.
4 tbsp oil
5 okra or lady’s fingers
1 ½ tbsp tamarind paste mixed and strained for juice
100ml water
3-4 stalks polygonum
1 wild ginger bud, halved; set aside one half and slice the other half finely
400ml water.

Ground spices (combined)
2 ½ tbsp chilli paste
1 tbsp seafood curry powder
1 tbsp chopped galangal
1 stalk lemon grass, sliced
¾ tsp stock granules
6 shallots
3 cloves garlic
2 candlenuts

Seasoning
1-2 tbsp sugar
Salt to taste
1 tsp chicken stock

Heat oil in a pot, add in ground spices, polygonum and one half of wild ginger bud. Fry until fragrant.
Add tamarind juice and 500ml water. Bring to a boil then simmer for 2-3 minutes.
Add the fish and okra. Cook for 6-8 minutes or until fish is done and the okra is just tender but still crisp. Add seasoning to taste.
Dish out and serve with a sprinkling of sliced wild ginger bud for garnishing.

Answer 4

My partner id from Kashmir and he told me my curries taste english and that I should use real spices not stuff out of a jar.

I confided to his mum and she let me in on secret that he never knew.

She buys Pataks curry paste!

Fry 2 onions until soft. Fry 5 cloves of garlic in with the onions. Add chillis if you want.
Pour over 1.5 pints of boiling water then add a whole jar of Pataks Balti or Madras curry paste(not sauce)
Stir it in then add 8 chicken drumsticks. Leave to simmer with the lid on for around 20 minutes. Get a table spoon of Cumin seeds and rub them between your hands gradually allowing them to drop into the curry. Chopp up some Coriander and let it rest on the top of the curry. Leave on a low light for 20 minutes. Go back and stir. Keep checking on it. You should leave it for around an hour or until the chicken starts falling awy from the bone.

This goes well with natural yoghurt mixed with a tea spoon of mint sauce and chopped onion and cucumber all served in a side dish.

Answer 5

"Shrimp Curry with Rice

INGREDIENTS:
2 pounds uncooked shrimps in shells
Salt
1/2 cup butter or margarine
1 small onion, thinly sliced
1 clove garlic
2 tablespoons curry powder
1 cup pineapple juice
Pepper and paprika
1/2 teaspoon ground ginger
2 carrots, thinly sliced
1 celery rib, thinly sliced
2 tablespoons cornstarch
2 tablespoons lemon juice
hot cooked rice
PREPARATION:
Cook shrimp in boiling salted water to cover just until they turn pink. Drain, reserving 3 cups liquid. Remove shells from shrimp and devein. Heat butter or margarine in heavy skillet until it begins to bubble. Lightly brown onion and garlic in the butter; remove. Fry curry powder in the butter until deep brown. Add the 3 cups of reserved shrimp liquid, pineapple juice, seasonings, and sliced vegetables. Mix cornstarch with a little water until smooth. Add to mixture.
Simmer 15 minutes, stirring occasionally. Add shrimp and heat through. Stir in lemon juice. Serve with hot cooked rice.
Shrimp curry recipe serves 4 to 6.

Serve this shrimp curry with hot cooked rice and a salad for a complete meal."

Answer 6

2 lamb shanks, 2 lamb shoulders steaks (yielding about 2 lbs of meat without the bone)
2 large onions, chopped
3-5 cloves of garlic, crushed
2 Tbsp ghee (clarified butter) or olive oil with butter
2 Tbsp curry powder
1 tsp salt
1 tsp black pepper
1 lemon sliced (with rind)
2 peeled and chopped apples (tart green granny smith if possible)
1/2 cup of raisins (my addition to Maria's recipe)
1 cup of chicken broth
8 small red potatoes, quartered
Chutney, yogurt, rice

Answer 7

You should have no problem finding one in Birmingham. Stick your head out the window and ask the first passer by!

Answer 8

Have you tried the Curried POT NOODLE by Unilever - the noodles are delicious.

Answer 9

www.google.com>curry recpie>search

presto:) dare to try many recepies, experiment, then you can find your persona fav:)