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.
Campfire Curry - Picture Heavy
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Hi Red,i use this book,it gives you two or three sets of recipes for the one dish,you can choose from traditional recipes or restaurant recipes. http://www.amazon.co.uk/Pat-Chapman...=sr_1_1?ie=UTF8&s=books&qid=1246226506&sr=8-1
And yes you can't beat a homemade Korma
Cheers Stuart.
And yes you can't beat a homemade Korma
Cheers Stuart.
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.
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
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
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
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
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 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!)
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).
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.
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
cheers
Will
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!
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!
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.
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.
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
I assume that you must freeze and then reheat the nan bread to hit the 20mins.
cheers
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
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 stuffRed
Red,
Very sensible, nothing like a good crumble. Some rhubarb would be good if you've got some going, ours seems to have died this year.
Steve
Very sensible, nothing like a good crumble. Some rhubarb would be good if you've got some going, ours seems to have died this year.
Steve
Never mind practice make perfect, I'll have another go tomorrow.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
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
