Campfire Curry - Picture Heavy

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rik_uk3

Banned
Jun 10, 2006
13,320
24
69
south wales
I take my curry very seriously (spent the first 30+ years of my life in the curry capital of the world, Birmingham) but to be honest I buy Ghee in tins.
 
It is a stunning little book and one I reccomend to anyone who fancies using this "stock" method. I still make curries in one go too, but increasingly there is logic in batch preparing the basic ingredients!

Red

I agree Red, we use this book and have had many great meals from it. My last being chicken bhuna masala. It is a bit time consuming but as you say well worth knocking up a big batch for future use.
Kudos to you for the time spent doing the tutorials and keep up the good work.
 

saddler

Forager
Jun 16, 2009
114
0
Haddington, Scotland
May be of some interest

Asda stores used to give out fresh yeast from their in-store bakery section for nothing - zero charge

Dunno if its still policy now its Wal_Mart - but expect its worth an ask
 

Lupin Rider

Full Member
Mar 15, 2009
290
0
uk
Kris dillion's book is fab. i like to add a tea spoon of chilly powder and 2 heaped of finely ground fenegrek leaves to the red onion sauce.

if you make a batch of the sauce and put it in an old 2litre lemonade bottle it will keep for a few days, good to take into the woods and chef up in your billy.

john
 
Aug 17, 2008
262
1
Hampshire
Looks good.

I tend to make the masala and then add the meat raw. You don't get the 'juice' situation and the meat is succulent. This definitely works - I cooked curry for 80 people (for a charity do), and it was very successful.

For those who don't have a spice grinder (or a lot of kitchen space), you can get freshly ground spices in kits. I have used these too, and been very pleased with them - I get them from Birmingham - they are ground up and sent in sealed pouches.
 

forestwalker

Bushcrafter (boy, I've got a lot to say!)
For those who don't have a spice grinder (or a lot of kitchen space), you can get freshly ground spices in kits. I have used these too, and been very pleased with them - I get them from Birmingham - they are ground up and sent in sealed pouches.

El Cheapo spice grinder: a coffe grinder. I have an old style hand-cranked oned (bought new on sale, but putting a pound or so of bread crumbs though an old one to clean it will work as well).
 

Lupin Rider

Full Member
Mar 15, 2009
290
0
uk
Looks good.

I tend to make the masala and then add the meat raw. You don't get the 'juice' situation and the meat is succulent. This definitely works - I cooked curry for 80 people (for a charity do), and it was very successful.

For those who don't have a spice grinder (or a lot of kitchen space), you can get freshly ground spices in kits. I have used these too, and been very pleased with them - I get them from Birmingham - they are ground up and sent in sealed pouches.

i do that to, but after seing heston analyse meat that has been marinaded in yoghurt i always do that first for a coupl eof hours.

top instructions red.
 

Wilderbeast

Bushcrafter (boy, I've got a lot to say!)
Dec 9, 2008
2,036
9
32
Essex-Cardiff
Cheers BR, that's very considerate of you, must have taken ages, thanks so much, I will certanly be trying some of that out!
cheers
Will
 

susi

Nomad
Jul 23, 2008
421
0
Finland
Fantastic thread, super info, thanks!

We're a little light on decent Indians here in Finland. I have only one within a couple of hundred Km :( And they're not so great.

But for anyone who doesn't have the time (=too lazy) to make their own bases, I can recommend Pasco brand Rogan Josh paste. The instructions are on the jar, but add in some fresh ginger, garlic, corainder and a sliced green pepper. The results is as close to a UK restaurant curry as I have ever managed to recreate at home. Simply dashing!
 

Mikey P

Full Member
Nov 22, 2003
2,257
12
52
Glasgow, Scotland
There are also some good recipes for us veggies in the 'Curry Secret' book: the pea and mushroom curry is excellent!

But, as with most curry dishes, you just adapt to whatever ingredients you have. That's why I think curry cooking is so great.

Well done, Red! You inspired me to rediscover my 'Curry Secret' book.
 

Steve K

Tenderfoot
May 12, 2004
91
0
49
Eastleigh, Hampshire
Good thread Red, I can't read it without salivating. Having been made redundant I find myself with time on my hands. I shall have to try this out.

I assume that you must freeze and then reheat the nan bread to hit the 20mins.

cheers
 

British Red

M.A.B (Mad About Bushcraft)
Dec 30, 2005
26,709
1,947
Mercia
Steve,

yep - I also find that its cheaper to make an oven full rather than use the oven to make four :)

I take great delight in filling an oven with pies, or bread, or even baked spuds and then freezing for use later - never seen the point in heating air space :)

Bake a few crumbles to fill in the corners ;) I'll bung you some rhubarb if you like - I'm over run with the stuff

Red
 

smoggy

Forager
Mar 24, 2009
244
0
North East England
Top tutorial!

Exactly what is needed for the culinary challange such as myself.......probably a little out of my current skill level but there is an awfull lot I can take from the above and apply it....not at home in the kitchen but in the field.....I'll be leaving the Garlic out as I'm allergic which means I normally I don't get to try a lot of indian dishes!

Cheers Red.......

Smoggy
 

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