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Post by cheerypeabrain on Oct 1, 2011 14:08:07 GMT
I am mad for curries....and have used the following recipe for years. It started out as a recipe from Pat Chapman's Curry Club favourite recipes and I have adapted it over the years to suit our taste...
It starts with a recipe for 'Medium Curry' and then has a list of different ingredients to add to change the dish slightly....
MEDIUM CURRY Oven: 375F/190C
675g lean meat (cubed) or chicken (pieces) 3 tbspn veg oil (or ghee) Large onion finely chopped (the recipe asks for a portion of onion puree, but I can't be bothered to make it) 1 tbspn tomato puree Enough stock to make a gravy (this is my addition because I like a lot of sauce with my curries)
Spices 1 1 tspn ground cumin 1 tspn ground coriander 1 tspn tumeric 1 tspn paprika 1 tspn + chili powder (according to taste) 1 tspn ground ginger 1 tspn garlic powder
Spices 2 1 tspn garam masala 1 tbspn dried fenugreek leaves or curry leaves
Heat the fat in a wok or large heavy based pan and stir fry the onion, mix a little water into Spices 1 to make a paste then add to the onion and stir fry, don't let it stick or burn. Keep cooking for about 5-6 mins stirring all the time. Add the meat, tomato puree and stock, give a good stir and pour into a casserole dish.
Cook in the oven for 45 minutes-an hour
Take out of the oven, stir in Spices 2 return to the oven for another 15 minutes or so...serve with rice and naan.
At the stage that you add Spices 2 you can alter the curry by adding different ingredients...
Ceylon curry style :- add 65g creamed coconut, 150ml milk, a little freshly squeezed lemon juice and some chopped green chilies.
Kashmiri curry style :- add a can of lychees, some granulated sugar and garnish with maraschino cherries...(I don't like this one!)
Madras curry style:- Add a can of tomatoes, more tomato puree, a tbspn ground almonds, a squidge of lemon juice, chopped red chilies, tspn sugar and tspn chili powder...I also add some cubes of cooked potato. Especially nice....
Malay curry style:- add 50g creamed coconut, 85ml milk, 50ml cream and some small cubes of pineapple.
Vindaloo restaurant curry style:- Add chopped red chilis and 2 tspn chili powder...and some cubes of cooked potato.
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Post by bixaorellana on Oct 1, 2011 15:10:52 GMT
This is great! I love curries, but know almost nothing about making them. The "medium curry" is a huge boon to me, as it features spices I can actually obtain, except for the fenugreek or curry leaves. My own tiny contribution to this thread -- to tide us over until the personal recipes start pouring in -- are some links to curry-related topics on the forum: Recipe References -- you'll need to browse through the thread to find the curry parts. the AnyPort Recipes page -- look under "Curries" Colombo de Porc -- a kinda curry
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Post by cheerypeabrain on Oct 1, 2011 16:14:32 GMT
Chicken Tikka Masalathere have got to be dozens of recipes for chicken tikka masala...I adore this one and cook it as a treat on special occasions. It also freezes well. I use the masala powder mix that I posted in the spices thread, but you could use a mild curry powder or paste. You also need a spicy tandoori marinade...this is enough for about 675g meat/chicken. 300ml yogurt splash of mustard oil (I don't add this) squidge of lemon juice 2 tspn garlic puree OR a couple of garlic cloves squidged 2 tspn ginger puree OR an inch of fresh stem ginger grated 4-6 fresh green chilis finely chopped 2 tspn dried mint 2 tspn cumin powder 2 tspn garam masala 1 tbspn mild curry powder/masala you CAN also add a little mango powder but I've never bothered, 2 tspn aromatic salt (or just salt!) mix together... Chicken Tikka MasalaIngredients 675g chicken..I use 8-10 breast fillets, you could use beef steak if you don't like chicken. Tandoori marinade (see above) Sauce... 4 tbspn ghee 1 tspn cumin seeds 1 tbspn garlic puree 2 tbspn masala mix/curry paste 1tbspn tomato ketchup 1 tbspn brown sugar Onion puree or 3 large onions finely diced. 1 tbspn sweet tomato chutney (mango is just as good) 1 tbspn ground almonds 2 tspn garam masala 1 tbspn fresh coriander leaves, chopped 200ml single cream 85ml coconut milk salt to taste
Method
Take 675 g chicken or beef steak and cut into pieces, mix together with the spicy tandori marinade in a non-metalic bowl. Cover and refridgerate for 24 hours.
Remove from the fridge. Thread the pieces of chicken onto skewers and blast in the oven for 10-15 minutes. I lay the skewers across a large oven tray with foil under them to catch the drips. When cooked remove from the skewers and set aside until you need them.
KEEP THE REMAINING MARINADE as it's added to the sauce later....
Heat the ghee in a wok/pan
Stir fry the cumin seeds for 30 seconds or so, add garlic puree and onions and stir fry for a few minutes.
Add the remaining tandoori marinade and stir fry for 5-6 minutes
Add the curry paste (the masala or mild curry powder mixed with a little water), ketchup, sugar, chutney and ground almonds
When simmering add the cooked marinaded chicken and the remaining ingredients.
Simmer until it reduces a little.
Serve with plain boiled rice...
Altho it's quite involved to make, you can fiddle with the ingredients, making it creamier or hotter according to taste....it's an absolute show stopper and never fails to impress....
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Post by cheerypeabrain on Oct 2, 2011 16:48:51 GMT
How's about a nice simple dish?
A vegetable curry, using onion and a couple of veg of your choice. I've made it with broccoli and sweet potato, also tried it with cauliflower and potato, or with carrot and parsnip...
The spice mix that's used is called Panch Phoran and is based on a Bengali recipe from the afore mentioned Pat Chapman book....
Panch Phoran spice mix
cummin seeds fennel seeds fenugreek seeds mustard seeds wild onion seeds (I use black onion seeds cos they're easy for me to get hold of)
Ingredients
3 tbspn panch phoran onion, finely choped squished garlic vegetable oil tbspn curry paste tomato puree 8 oz (ish) sweet potato and the same of broccoli florets
Clean the veg, dice the sweet potato into largeish cubes, chop the broccoli into florets, blanche in boiling water for a few minutes. Set aside until you need them....
Heat some vegetable oil in a pan, toss in about 3 tbspn of the panch phoran mix and stir fry for a few seconds before adding some chopped garlic (if liked) and a chopped onion...stir fry for about 5 mins.
Mix some curry powder with a little water (or use one of the ready made curry pastes) and add to the mix...stir into the pan along with some tomato paste and chuck in the blanched vegetables.
Stir fry until the vegetables are cooked to your liking....
Serve with naan or flat breads...lovely packed into pittas maybe with a little plain yogurt or lime juice squeezed over...and some nice, crisp salad leaves.....
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Post by hwinpp on Oct 3, 2011 8:16:25 GMT
I'm going to have to make a curry soon.
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Post by auntieannie on Oct 3, 2011 9:26:05 GMT
I wish I could write my curry recipes down. I am a mix it as I feel it type of curry cook and would not be able to recreate any to save my life.
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Post by cheerypeabrain on Oct 3, 2011 9:34:49 GMT
I am a great beleiver in 'bung-it-in-cookery' ;D I have listed ingredients and recipes here, but tend to follow my instincts. The first time I try out a new dish I try to follow the recipe as closely as I can..and with curries you can usually tell- by the smell- if it's going right. I then adapt and fiddle with it until it's just how we like it...
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Post by tod2 on Oct 25, 2011 14:55:34 GMT
I have just received my usual email from Borough Market in London and this caught my eye - immediately thought of you Cheery and your curry section!
SQUASH AND PUMPKIN MASALA Ingredients
1 onion, sliced
Oil for cooking
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 red chilli, deseeded and finely chopped
½ tablespoon garam masala, or to taste
500g pumpkin of your choice, peeled and cut into bite-size cubes
500g squash of your choice, peeled and cut into bite-size cubes
400g good quality jarred chickpeas, rinsed
400g tinned chopped tomatoes, ideally an Italian or Spanish brand
250g fresh spinach, washed and any grit removed
½ bunch coriander, stalks finely chopped, leaves roughly chopped
250g plain yoghurt
1 tablespoon freshly toasted cumin seeds
½ cucumber, peeled and deseeded and diced
Method
In a heavy based pan sauté the onions in a dash of oil until softened and golden. Add the cumin and coriander seeds and cook until they are fragrant and are beginning to pop and jump about the pan.
Add the chilli and garam masala and continue to cook for 20 seconds then throw in the squash and pumpkin chunks. Stir these around so that they are coated in the spices.
Add the chickpeas and chopped coriander stalks and continue to stir, making sure everything is mixed well.
Pour over the chopped tomatoes and season well, adding a pinch of sugar to take the bitterness out of the tomatoes if they are a little sour.
Cook over a medium heat so that the mixture is happily bubbling away gently for about 15 – 20 minutes or until the squash and pumpkin is tender and the flavours have developed.
2 or 3 minutes before the end of the cooking time add in the spinach (you may need to do this in batches waiting for the last handful to wilt before you add the next depending on how big your pan is) and allow to wilt for a minute or two.
Meanwhile mix together the yoghurt, toasted cumin seeds and the cucumber and season well.
Remove the masala from the heat and finish with the coriander leaves. Serve the masala in comforting bowls with big dollops of the raita on top.
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Post by bixaorellana on Oct 25, 2011 15:36:57 GMT
"comforting bowls"? ;D
Other than that, it sounds wonderful. I do have a question, though -- since pumpkin is a squash, as in hard-shelled winter squash, for purposes of this recipe does "squash" mean a summer squash such as zucchini?
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Post by tod2 on Oct 26, 2011 8:18:36 GMT
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Post by cheerypeabrain on Oct 26, 2011 17:06:01 GMT
Thanks Tod...there are lots of squashes in the supermarket atm so I may well have a go at making this curry...I will report back. ;D
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Post by bixaorellana on Oct 26, 2011 17:22:08 GMT
I think you must be right, Tod, since the pumpkin & the squash are cut into the same sizes and cooked for the same amount of time. Don't know if you saw the pics of the winter squash treasure trove I found, but this is a great excuse to buy more.
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Post by Deleted on Nov 15, 2011 10:18:45 GMT
Since a curry always lasts several meals for me, including frozen portions, I am really getting tired of the reheated leftovers looking more like unappealing sludge each time they appear.
So I am thinking henceforth of keeping the vegetables (except for things like onions and garlic) totally separate from the sauce and meat/seafood and only mixing them together as they are served so that they will continue to look like vegetables.
Does this sound workable? I am rather afraid that this might make the vegetable part seem tasteless.
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Post by lola on Nov 15, 2011 16:36:50 GMT
What if you only reheated one portion and kept the rest in the fridge/freezer?
I'm going to try that, tod. Thanks. I have pumpkins on the front steps that could use another purpose in life.
I'd like one of those Borough Market grilled cheese sandwiches right about now, with a bottle of cider.
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Post by cheerypeabrain on Nov 15, 2011 18:36:11 GMT
It might be OK Kerouac, depending on the vegetables. Some things will take up the flavour of the sauce more easily than others I'd have thought.
How about just putting the meat or seafood in the curry, but include vegetables when making rice for each meal? so that you fry off your onion and spices, add rice to this mixture...then add diced/frozen veg at the same time as the stock? The veg and rice can infuse with the spice flavours as they cook together....
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Post by Deleted on Nov 15, 2011 18:48:18 GMT
Yes, I have some experimenting to do for sure.
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Post by hwinpp on Nov 22, 2011 5:35:47 GMT
Since a curry always lasts several meals for me, including frozen portions, I am really getting tired of the reheated leftovers looking more like unappealing sludge each time they appear. So I am thinking henceforth of keeping the vegetables (except for things like onions and garlic) totally separate from the sauce and meat/seafood and only mixing them together as they are served so that they will continue to look like vegetables. Does this sound workable? I am rather afraid that this might make the vegetable part seem tasteless. A mutton curry with just potatoes has to look sludgy!
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Post by tod2 on Nov 22, 2011 7:37:02 GMT
In one of our local supermarkets they keep a special potato that the Indian community come to buy especially for their mutton curries. This spud falls apart and makes the thick 'sludgy' sauce of the curry. Obviously one has to judge the amount of potato quite accurately so as to prevent all sludge and no meat!
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Post by tjoe on Dec 3, 2011 6:04:32 GMT
•Lamb:500gm •Onion : 2 •Tomatoes : 2 •Ginger& Garlic Paste : 3 tbsp •Oil : 5 tbsp •Cinnamon stick : 1 inch •Cloves : 3 •Bay leaves : 2 •Fennel seeds : 1 tbsp •Turmeric Powder: 1tsp •Curry leaves : 6 to 8 •Red Chili Powder : 1/2 tbsp •Coriander powder : 1Â tbsp •Black Pepper : 2 to 3 tbsp ( according to your spice level) •Coriander leaves : few ( for garnishing) Method Of Preparation:
1.Heat 1/2 spoon oil in a pan add onions sautee till it becomes soft and translucent . 2.Add tomatoes and fry them all together for about 5 minutes . 3.Remove them from heat and let it cool for few minutes. 4.Grind ‘em into a smooth paste. Keep it aside. 5.Heat 3 tbsp of oil in a pressure cooker, add the ground paste and fry it in the oil for 2 to 3 minutes.Then add the ginger & garlic paste . 6.After the raw smell off ginger and garlic goes off, add the mutton and mix it all well. Fry the mutton with the masala for 5 to 8 minutes in medium flame. 7.Now add the red chili powder, turmeric powder, coriander powder , black pepper , salt and half cup of water into it. 8.Stir it well so that all of the ingredients mix together and close the lid of the pressure cooker. 9.Pressure cook it until the whistle goes off 4 times. After that remove from heat and keep it aside. 10.Heat the remaining oil in a kadai/pan add cloves, cinnamon, bayleaves, fennel seedsand curry leaves. After the seeds sputter add the pressure cooked gravy in to it . Boil it for a few minutes or till it comes to complete boil. 11.If the gravy is little watery leave it in a medium heat untill it becomes a bit thick in consistency and remove from heat. 12.Garnish it with coriander leaves.
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Post by kerouac2 on Jul 23, 2018 12:49:20 GMT
The weather has given me an urge to make raita. Here are the ingredients of an official recipe whose proportions I will not respect:
1. 1/2 cup plain yogurt. 2. 1/2 cup chopped seeded English hothouse cucumber. 3. 2 tablespoons chopped fresh cilantro. 4. 2 teaspoons chopped green onions. 5. 1/4 teaspoon ground coriander. 6. 1/4 teaspoon ground cumin.
Some recipes also call for a chopped tomato and chopped garlic. No to the tomato, yes to the garlic.
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Post by mickthecactus on Jul 23, 2018 13:15:27 GMT
The cucumber seems a bit specific. Shall I put one in the post to you?
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Post by kerouac2 on Jul 23, 2018 13:25:39 GMT
I'm just wondering how they ship them all back to India and Pakistan.
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Post by mickthecactus on Jul 23, 2018 13:44:46 GMT
How do you get ground coriander but fresh cilantro?
Its the same plant.
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Post by mickthecactus on Jul 23, 2018 13:47:28 GMT
And can you really be bothered to seed a cucumber?
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Post by bixaorellana on Jul 23, 2018 19:09:12 GMT
How do you get ground coriander but fresh cilantro? Its the same plant. True that it's the same plant, but in cooking "ground coriander" would be understood as the ground seeds and fresh cilantro speaks for itself. And can you really be bothered to seed a cucumber? Can I be bothered to slice a cuke the long way & drag the tip of a teaspoon down the middle? Yes, I believe I can.
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Post by mickthecactus on Jul 23, 2018 19:32:04 GMT
Just call it coriander and save a word....
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Post by bixaorellana on Jul 23, 2018 20:08:43 GMT
I think when I first learned about fresh coriander/cilantro @1971, it was mostly called coriander and mostly known by people who were into Indian cooking. I think, but could not swear, that the fresh stuff is marketed in the US as cilantro. I still say it's a useful distinction to call the seeds coriander and the leaves cilantro.
Incidentally, cilantro has one less syllable than coriander. Just saying.
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Post by kerouac2 on Jul 24, 2018 3:14:29 GMT
In French there is only one name: coriandre. Referring to fresh or dried doesn't seem any more complicated than talking about fresh or dried parsley.
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Post by bixaorellana on Jul 24, 2018 6:16:01 GMT
Fresh and dried parsley both refer to the leaf. With cilantro/coriander, both the leaf and the seed are used, so there is logic in assigning different names to them.
Who would use dried parsley, anyway?
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Post by kerouac2 on Jul 24, 2018 6:24:51 GMT
Why do they sell it?
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