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Post by gyro on Feb 20, 2009 9:25:56 GMT
Can anybody give me a decent recipe to make a Bhuna style curry ?
My daughter now likes curry, and certainly likes Bhuna, but please bear in mind we're talking about the UK curry house style Bhuna, rather than anything massively 'authentic' if applicable.
Chairs.
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Post by mockchoc on Feb 23, 2009 6:18:33 GMT
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Post by mockchoc on Feb 23, 2009 6:21:49 GMT
Oh don't bother trying to get a recipe from the cookbook section unless you feel like paying for it! Just noticed that.
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Post by hwinpp on Feb 23, 2009 7:10:20 GMT
Sounds like a straightforward, 'dry' curry to me. Get the spices you want to use, pepper, curry powder, heat up in lots of oil (I'd not use lots of oil), add the meat, I'm a mutton curry man myself, fry until done to your liking. I'd also add garlic, onions and a bit of water that you refill every time it has evaporated. At the end of the cooking process you stop the evaporating the water when the curry has the consistency you like.
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Post by gyro on Feb 23, 2009 7:25:03 GMT
I've never used curry powder. I normally combine plenty of other spices. I also normally puree half the onions to make it nice and thick. This does help wiuth a Bhuna style, providing you don't have too much liquid.
Anyways, I did one similar to a recipe Tilly gave me on one of the other 758 branches of Dockside Dining, and little Miss G liked it.
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Post by hwinpp on Feb 23, 2009 8:57:39 GMT
Ok, basically if you dry roast the individual spices that form curry powder you will have a better, reshr taste. OTOH I find curry powder to be too practical. I can't get one of those purreeing things here... will have to wait for my next trip out to get that. But then I forget...
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Post by bixaorellana on Feb 23, 2009 15:20:54 GMT
What I find frustrating is how many recipes online call for "curry gravy" or a particular kind of green curry paste or whatever. I have no hope of obtaining those ingredients & it would be nice to have some indication of what's in them so I could try to duplicate it. Gyro, you don't have to lean on curry powder to make a curry dish, but it is great to have around to add a little oomph to something in that style. You know how sometimes at the end of cooking, you feel like a dish just needs "a little something"? I'm sure this is totally unauthentic, but the last curried thing I made (green beans) was thickened with cornstarch & a little milk. I suspect at least one of those ingredients is in "curry gravy". Coconut milk or water would have been a good thing to mix with the cornstarch, but I used what I had, thus lowfat cow's milk. Here is a recipe that doesn't call for any gravy product. The moisture is provided by the yogurt and the tomatoes. So, you could do your pureeing the onions thing, but you could cheat at the end by adding some broth or water & cornstarch. Then, if you'd diluted the flavor too much, you could add a little curry powder. www.recipes4us.co.uk/Indian%20Section/chicken_bhuna____ht__indian__mc_.htm
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Post by hwinpp on Feb 24, 2009 6:05:54 GMT
Green curry is a Thai curry, I'm not very fond of it, not green curry, not red curry, not matsaman curry. Vietnamese curries are even worse. They are made with pastes with more or less the same ingredients, the quantities of each ingredient make the secret recipe. Real curries, according to me anyway, come from the subcontinent or Indonesia/Malaysia. With thick gravy, coconut milk (though I do like dry curries as well) and preferably made with mutton.
If you have ásian' shops in Mexico you must surely be able to buy curry pastes or curry powder? They're so easy to make!
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Post by bixaorellana on Feb 24, 2009 6:30:45 GMT
We have some Chinese shops here in Oaxaca -- the kinds of places that sell paper umbrellas & travel clocks in the shapes of bears. They also carry a limited amount of Asian products, but not much more than noodles & soy sauce.
I can sometimes buy fresh turmeric, but not the dried & powdered kind and certainly not curry pastes & powders. I have a little stash of curry spices -- ajwain, mustard seed, fenugreek, fennel seed. I'm completely out of turmeric, but do have a not very good bottle of curry powder I got in the States.
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Post by hwinpp on Feb 24, 2009 7:15:56 GMT
The Chinese won't have curry powder, true. The ingredients you mentioned are already pretty good. You'll need some chili powder and cimin/jeera as well. Then dry roast it in a pan until fragrant and crush to a powder. You can check online for the exact quantities. I never did it because it was so easy buying your ready- made stuff (which most restaurants use anyway).
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Post by bixaorellana on Feb 24, 2009 7:21:51 GMT
cimin/jeera = cumin? I can get ground cayenne powder & cumin seeds in abundance. What about coriander seeds, I'd need those too, wouldn't I? (can get easily)
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Post by hwinpp on Feb 24, 2009 10:04:51 GMT
True, all three go into the mixture. Sorry for the cimin typo. You'd also need something to make it yellow, what's that root called again? I think turmeric.
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Post by bixaorellana on Feb 24, 2009 15:02:56 GMT
Yeah -- as you see above, I can get fresh but not dried, & not always the fresh. Safflower or annato can be used, but really, turmeric has a distinctive taste of its own associated with curry. I'm going to have to go on a quest to find the dried kind.
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