A recipe for a simple curry for one who lives in UK please?

Question

I love the Indian Restaurants here. I have tried to cook at home without success and wonder what I am doing wrong.

Answer 1

"Saint" Delia's Beef Dopiaza recipe

Ingredients

2 lb (900 g) chuck steak, chopped into 1 inch (2.5 cm) pieces
1 rounded teaspoon cumin seeds
1 rounded teaspoon coriander seeds
3 cardamom pods (whole)
1 level teaspoon fennel seeds
1 level teaspoon whole fenugreek (alternatively, use ground fenugreek)
3 tablespoons groundnut or other flavourless oil
1 lb (450 g) onions, peeled and sliced into half-moon shapes about ½ (1 cm) thick
3 cloves garlic, peeled and crushed
3 green chillies, deseeded and finely chopped
1 level tablespoon ground turmeric
1 level tablespoon freshly grated peeled root ginger
2 medium tomatoes, skinned and chopped
3 oz (75 g) creamed coconut
5 fl oz (150 ml) natural yoghurt
salt and freshly milled black pepper

To serve:

juice 1 lime
1 tablespoon chopped fresh coriander leaves

You will also need a lidded flameproof casserole with a capacity of 4 pints (2.25 litres).

First of all you need to roast the whole spices, and to do this place them in a small frying pan or saucepan over a medium heat and stir and toss them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan. Now transfer them to a pestle and mortar and crush them to a powder (MY NOTES or stick in a coffee grinder, or put in a bag and smash with a rolling pin).

Next place 2 tablespoons of the oil in the casserole over a high heat and, when it is really hot, brown the pieces of meat a few at a time. Remove them to a plate, then add the rest of the oil and, when that's really hot, too, fry the onions till well browned – about 10 minutes – then add the garlic and chilli and cook for a further 2 minutes.

Next return the meat to the pan, add the crushed spices, fenugreek powder (if you were unable to buy it whole), turmeric, ginger and tomatoes and stir everything around. Next grate the creamed coconut into a bowl and combine it with 10 fl oz (275 ml) boiling water using a whisk, then, when it has dissolved, pour it into the casserole, followed by the yoghurt and some seasoning. Now bring the mixture up to a slow simmer, put the lid on the casserole and simmer very gently for 2 hours. Just before serving, add the lime juice and sprinkle over the chopped fresh coriander.

MY NOTES:
I've found it's ok to leave out the fenugreek - it's not always available anyway. The rest are easily got from the supermarket. It is worth mixing the spices rather than using curry power - you get a much better taste. You can use a can of coconut milk instead of using the creamed coconut and the water.

If you want it hotter, use small red bird-eye chillis instead of big green ones. If you want REALLY hot, use lots of the really small green ones, or even some scotch bonnet peppers.

If you have a slow cooker, this does well in that - put it on for 5-6 hours on low (or before you go to work).

Answer 2

The curry recipe that I use does infact have coconut milk in it, but you can just as easily leave it out. Fry onions in oil, to soften. Add chopped chicken and at same time add spices, use any that you have to hand, ie: garam masala, cumin, coriander, cardomen seeds, I also use a tiny pinch of hot chilli powder, salt. Let the chicken cook for a short while in the spices and onions. With the canned tomatoes, I only use the whole tomatoes and whizz them in a blender. The reason being is that I find if you use the juice in the can aswell the curry is too sloppy and watery. Use about 2/3 cans of whizzed toms. Add this to the chicken and let it simmer for about 1/2 an hour or so, stiring every now and again. The tomatoes will reduce, which will give you a nice, not sloppy sauce. Cook until chicken is cooked, the longer the better. If you need to thicken the sauce at all try stiring in ground almonds. It's really easy and even better cooked the day before!

Answer 3

I think the best curry to cook in UK where the ingredients are easy to get at Tesco, Sainsbury or Waitrose is buy Pataks curry pastes or curry sauces. For me Pataks Madras is the best, either you cook with lamb, beef or chicken. Try to add in okra or kenya beans or even peppers, fantastic!!!

Answer 4

Well same thing happened to me. Of course it's almoste impossible to make it as the indian restos here but try to put tomatoes in your curry before putting the spices.
Works for me.

Answer 5

http://indianfood.bellaonline.com/Site.asp