Fancy making an Inidan curry dish from scratch?

Question

Hello is there a book of curry recipes that you recommend? I am fed up with using jars, tubs and cans of curry paste/powder! It would be refreshing to eat home made authenic Indian curry!

Answer 1

try cooking the meet or vegetables in butter then when there just cooked take them out and put in a neatly chopped onion, once they have started to brown add the meat or veg back into the pan.

Add a teaspoon of coriander, one of cumin then add two tablespoons of pataks curry paste just to give it a kick. (one jar should do for about five meals)

stir it all in then add two can of chopped tomatoes including the juice, then leave to simmer for 15Min's.

take off the heat and place into an oven proof dish and place the lid on top. cook at 180 for about 20Min's (put the rice on), take out of oven and add a small 3cm block of coconut and place back into the oven the melt. take it out after ten Min's and serve.

you can also freeze the rest.

Answer 2

1. Marinade the meat Chicken, beef or lamb) in a mixture of garlic, ginger, salt, olive oil and worcestershire sauce, Angostura Bitters (from trinidad and Tobago).

2. Heat up cooking pot with a little cooking oil.

3. Make a paste with the curry powder in a little water.

4. Fry the paste in the oil.

5. When its almost dried out, add the meat.

6. You can then add pepper, tomatoes, onion, thyme and some chives.

7. When its dried out a bit, add some water, cover and cook on a lower heat for about 20 minutes or till tender. Let the sauce dry out a bit. You don't want it too watery.

Dave

Answer 3

simple egg curry

INGREDIENTS:
4 eggs
2 oz butter
1 large onion, finely sliced
2 tsp curry powder
1/4 tsp ground ginger
1/4 green pepper, seeded and chopped
salt
1 tbsp lemon juice, or 1 dessertspoon lime juice
1/2 pint water

Hard-boil the eggs, shell and halve them. Heat the butter and fry the
onion until lightly browned. Add the spices and cook gently for 1 - 2
minutes, then stir in the chopped green pepper and 1/4 teaspoon salt.
Add the water, blend in and stir until the sauce has thickened. Add
the lemon or lime juice and put in the eggs, cut surface down. Spoon
the sauce over them and leave about 10 minutes for the eggs to heat
through before serving. Serve with freshly boiled rice.

Answer 4

You can^t make a 'curry' out of a jar. Dry roast coriander, fennel, fenugreek, mustard seeds and pepper corns in a pan until they stop 'popping'. Add clarified butter (ghee) or sunflower oil to the pot and then onions, grated ginger, garlic and chilis. Don't let them burn - cook gently for about 20 minutes. Add meat, sprinkle with turmeric. You can add lemon juice and tomatoes or coconut milk, then salt. Add garam masala about 10 minutes before you are going to serve it. Garnish with fresh coriander leaves. You can^t get much more basic than that. India is a big country, a wide range of more or less spicy foods - this is not totally authentic, but it'll pass 70% of the time.

Answer 5

If you want to make an indian meal that will taste really authentic.Try the curry club books by Pat Chapman.
My favourite is the "favourite restaurant curries" edition.He shows you how to make all the different bases for curries that restaurants use to create a vatiety of curries easily.You will be amazed at what you create.So will your friends.

Answer 6

I've never cook curry from a jar/tub or cans. Here's my recipe, passed on from grandma to mom & me.

5 chicken drumsticks
a small onion, dice (or a tablespoon of onion powder)
4 chopped garlic
a medium potato (cut into 4)
4 tbsp of curry powder
salt and sugar to taste
2 curry leaves (optional)
half a can coconut milk/low fat milk
2 tomatoes halves
3 tablespoon oil
1 to 2 cups water

Heat oil in pot on medium heat, fry garlic, then onion, once it starts to brown a little, pour in curry powder n add in curry leaves. Turn heat to low, stir a little add in 1/3 cup water.

Next, on medium-low heat, put in the chicken and potatoes cook and rest of water. Add in coconut milk after 30 minutes, put in the tomatoes, salt and sugar to taste. Cook for another 20 mins. Do not cover.

Voila serve with steam rice or pilaf. Yummy.

Answer 7

Hi, its pretty easy but time consuming, the best recipe (i've been experimenting for 16 years) come from a book called The Curry Secret, its in paperback and instructs you how to cook a resteraunt curry, which is the taste most of us strive for. Once perfected you can create any traditional curry of your liking relatively easily (madras, ceylon, rogan, bhuna etc etc).
http://www.amazon.co.uk/Curry-Secret-Indian-Restaurant-Cookery/dp/0716020548/sr=8-1/qid=1161090955/ref=pd_bbs_sr_1/026-8351131-6486823?ie=UTF8

Answer 8

I cook a lot, and mostly american food, but my father sent me a "care package" of goodies and among them were some Indian spice packets to make curries. I tell you, they were as good as anything that i have eaten in restaurants. They were very, very, hot however, probably the heat to which you are accustomed, but not me; i had to use a quarter of the packet per recipe in order not to die due to the heat level. :( They were SHAN brand and we found them in an indian grocery, a lot of different kinds- korma, kofta, etc. Hope this helps you.

Answer 9

ok rool your sleaves up and get ready this is how you will have to make green curry,red vindalo,orange fish curry.
1.green curryyou can use bonless chicken or mutton.
green corrianda leaves mint leave's 5 green chillies,jeera,turmiric powder,cinimum,cardemum,clove,pepper cons,a small bit of ginger and some pods of garlic.grind all this with grated fress coconut in a blender.
chop a couple of onions fine and 3 tomatoes.
add the oil to a pan,brown the onion's add the green curry past to the browning onions,let it bubble add the choped tomatoes,then add the chicken or mutton-lamb to it.
add a stock cube to the chicken or mutton depends what meat your thinking or.
if you dont want mean just add pottatoes and colleflower.with some green pees.
2.red curry you need 12 dry red chillies,some turmeric powder,corrieder seeds,jeeraseeds,cardemum and sinimum clove and pepper,grind all this with coconute vinigure to a past.add fried coconute to this when your going to put in the blender,chope your onions big fry them before you add them to the blener,chop 4 tomatoes and put a little oil in a pan and add the red past into it and when its bubbling add the tomatoes to it make sure nothing is sticking to the bottom of the pan.use a touch of suger like a tes spoon full.
add you meat cubes to this and this will be realy red hot so have it with plain rice.
3.fish curry is the easyest to make.coconute grated ,turmeric powner,red and green chilles,coriender seeds,some ginger,jeera seeds,grind all this with tamerin juice,and chop an onion,and 2 tomatoes,
add oil to pan and fry onions till golden brown,then add the coconute paste to the browning onions,when it starts to bubble add the chopped tomatos.
then *** a cup of water to this when it starts boiling add your row king fish into it,use salt to tast.
have this with bolied rice.
good luck love.

Answer 10

felicity O give a great recipe but be warned fenugreek stinks the house out, and it seems to ouse out of your pores for days.