Favourite curries?

Question

I absolutely love curry from the mildest to the hottest, what's your favourite curry ?
Do you make your own curry and if you do whats your favourite recipe ?

I do make my own but I'm always on the lookout for new recipes, I'm grateful to everyone who's left a recipe thanks for taking the time.

Answer 1

I love making Thai curry

This is the recipe I use

Thai Green Curry with Chicken
1 lb (450 g) cooked chicken, sliced into shreds
1 pint (600ml) coconut milk (you will need to buy two tins)

For the green curry paste:
8 green bird eye chillies (whole)
1 lemon grass stalk, sliced thinly and soaked for 30 minutes in 2 tablespoons lime juice
1 rounded teaspoon kaffir lime peel, pared and thinly shredded
7 thin slices Thai ginger (galangal)
1 heaped teaspoon coriander stalks, chopped
½ level teaspoon roasted ground cumin
½ level teaspoon roasted ground coriander
3 garlic cloves
5 Thai shallots peeled (or normal shallots if not available)
1 level teaspoon shrimp paste

For the finished sauce:
3-4 level dessertspoons Thai fish sauce
1 level teaspoon palm sugar
3 level dessertspoons fresh green peppercorns (or preserved in brine)
7 kaffir lime leaves
½ mild red chilli, de-seeded and cut into hair-like shreds
1 oz (25 g) Thai basil leaves

The curry paste can be made well ahead of time and there's absolutely no work involved if you have a food processor or a liquidiser because all you do is simply pop all the curry paste ingredients in and whiz it to a paste (stopping once or twice to push the mixture back down from the sides on to the blades). In Thailand, of course, all these would be pounded by hand with a pestle and mortar, but food processors do cut out all the hard work.

What you need to end up with is a coarse paste but don't worry if it doesn't look very green – that's because I have cut the chilli content; in Thailand they use about 35! If you want yours to be green, then this is the answer! Your next task is to prepare all the rest of the ingredients.

To make the curry, first place the tins of coconut milk on a work surface, upside down. Then open them and inside you will see the whole thing has separated into thick cream and thin watery milk. Divide these by pouring the milk into one bowl and the cream into another. Next place a wok, without any oil in it, over a very high heat and then as soon as it becomes really hot, add three-quarters of the coconut cream. What you do now is literally fry it, stirring all the time so it doesn't catch. What will happen is it will start to separate, the oil will begin to seep out and it will reduce. Ignore the curdled look – this is normal. You may also like to note that when the cream begins to separate you can actually hear it give off a crackling noise. Next add the curry paste and three-quarters of the coconut milk, which should be added a little at a time, keeping the heat high and letting it reduce down slightly. Stay with it and keep stirring to prevent it sticking. Then add the Thai fish sauce and palm sugar, stir these in and then add the chicken pieces and the peppercorns. Stir again and simmer everything for about 4-5 minutes until the chicken is heated through. Then just before serving, place the lime leaves one on top of the other, roll them up tightly and slice them into very fine shreds. Then add them along with the red chilli and torn basil leaves. Serve with Thai fragrant rice.

Answer 2

Indian Curries, definitely!

Answer 3

I guess I dont know much about curry. My mom and grandma always made it the same way:
THey would put chicken and potatoes and onions and carrots in a pan and cook it till they were cooked through. Add peas. Add a couple tablespoons of curry that you buy at the grocery store. Then you serve it over white rice and put hard boiled egg and lemon juice on top. YOu also put some mango chutney on top. (although when I dont have any chutney I just use peaches mixed with raisins and crushed red peppers)

Answer 4

Lamb Do Piaza (this means twice the amount of onions)

2 1/2 lbs onions
1 lb tender lamb
oil
salt to taste
2 tbls ground coriander (tbls= tablespoons)
1 tbls chilli powder 1 to 2 cloves of garlic
2 bay leaves
2 tbls fresh lemon juice
2 tbls chopped coriander leaves

Finely chop 1 1/2 lbs of the onions. Cut the meat into bite sized cubes. Grease a heavy-based saucepan, with a little of the oil. Layer the onions and meat alternately in the saucepan, reserving enough onion for the top layer. Sprinkle the salt, ground coriander and chilli powder on top of the final layer of meat before topping with the reserved onions. Cover with a tight fitting lid and cook over the lowest gentle heat for 1 1/2 to 3 hours until the onions are reduced to a pulp and the meat is tender. There is no need to add water as the onions produce enough. Remove the meat from the sauce and reserve both. Finely chop remaining onions. Heat the remaining oil, add the remaining onions, garlic bay leaves and salt. Stir fry until onions are a golden brown and then add the meat and cook, stirring frequently, until the meat browns. Pour in the reserved sauce and lemon juice and stir fry for a further two minutes. Sprinkle with chopped coriander leaves before serving... Enjoy!

PS Serves 4

Answer 5

Curry is mostly a sauce made with onions and tomatoes with a spice mixture thrown in. Some have yogurt, some coconut milk, but the basics are usually the same.

My own spice mixture is:

3tsp ground cumin
3tsp ground ginger
3tsp garlic powder (yes, powder, not dried, or flakes, it has to be powder)
1tsp turmeric
1/2 tsp of chilli powder.

I use this with beef, lamb, pork, chicken, any kind of white fish and even prawns.

It can still work if you take the chilli, but not as nice. Salt goes without saying, obviously.

Good luck with your research.

Answer 6

Goan prawn curry

1/2 kg midium size prawns (cleaned)
1 serving spoon veg. oil
2 large onions, finely cut
1 inch ginger
6-8 flakes of garlic
1 green chili whole
2-3 dry red chilies
1 tsp turmeric powder
1 tsp coriander seed powder
1 tbs tamrind extract
1 cup coconut milk
1/2 cup fresh coriander leaves, finely chopped

Make paste of half onion + green chili+ginger+garlic+red chill
In a hot wok or frying pan add oil and heat till smoking.
Add half onion and stir fry till it changes colour (4-5 minutes)
Add the paste of onion/ginger/garlic and all that and stir fry.
Add rest of the spice powders and mix well.
Add prawns and fry for a minute or two.
Add one cup water and bring the curry to boil.
Add tamrind extract and mix well.
Add coconut milk and simmer the curry for five minutes.
Mix in the coriander leaves and serve hot with steamed rice.

Answer 7

Mutton curry
Goat curry West Indies hot hot hot

Answer 8

my favorate curry is king prawn garlic chilli korai balti,dont know how to make it,but yes i make my own,did one last weekend it was the mutts nuts,i call it the chuck in curry:
as follows,chuck in
chicken
yoghurt
double cream
turmeric
ground cumin
ground corriander
chilli powder
onions
garlic
fresh or ground ginger
tomato puree
lime juice
fenugreek
water
finish with fresh corriander
i did all this to taste,you`ll get there in the end.

Answer 9

My favorite is Thai Panang Curry.

Answer 10

Home made, south indian curry, spicey, but not too hot:

Lamb and Spinach

Prawns and Okra

Oooh my mouth is watering now....