Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie
Hi all! We have been experiencing an issue on site where threads have been missing the latest postings. The platform host Vanilla are working on this issue. A workaround that has been used by some is to navigate back from 1 to 10+ pages to re-sync the thread and this will then show the latest posts. Thanks, Mike.
Hi there,
There is an issue with role permissions that is being worked on at the moment.
If you are having trouble with access or permissions on regional forums please post here to get access: https://www.boards.ie/discussion/2058365403/you-do-not-have-permission-for-that#latest
There is an issue with role permissions that is being worked on at the moment.
If you are having trouble with access or permissions on regional forums please post here to get access: https://www.boards.ie/discussion/2058365403/you-do-not-have-permission-for-that#latest
2012 Cooking Club Week 2b: Indian Resturant curries
Comments
-
-
-
Curry Addict wrote: »hope it worked out ok
Have to say, I was amazed at the quality of the Rogan Josh.. Top notch grub. Was a real pleasure making it (aided by 6 bottles of cold beer!) and moreso eating it.
Kitchen was like a bomb site this morning but well worth it.
Madras is next up.
Thanks again man.0 -
-
CA
Made everything again this weekend. Absolutely gorgeous madras and just as nice eating the reheated leftovers the next day. I'm even starting to get to know the recipe off by heart !! Yet another question though.
I have placed the left over curry gravy in the foil cartons in the freezer. One foil carton is essentially the quantity of gravy required for the next madras
How do you use it? Do you defrost and then use the gravy or do you just lob the frozen block into a wok and add the meat and remaining ingredients when it has returned to liquid?0 -
CA
Made everything again this weekend. Absolutely gorgeous madras and just as nice eating the reheated leftovers the next day. I'm even starting to get to know the recipe off by heart !! Yet another question though.
I have placed the left over curry gravy in the foil cartons in the freezer. One foil carton is essentially the quantity of gravy required for the next madras
How do you use it? Do you defrost and then use the gravy or do you just lob the frozen block into a wok and add the meat and remaining ingredients when it has returned to liquid?
sounds like your becoming a dab hand at it I used to find it all very fast but as you get to know everything it becomes really easy!
For frozen base i usually defrost in the fridge over night or if im in a hurry i do it in the microwave. Ill then put it in a small deep pot and heat it on a gas ring. I wouldn't recommend putting it in frozen.
I have been thinking of making a quick video to show the cooking of a curry. How you cook it can make quite a difference.0 -
Curry Addict wrote: »sounds like your becoming a dab hand at it I used to find it all very fast but as you get to know everything it becomes really easy!
For frozen base i usually defrost in the fridge over night or if im in a hurry i do it in the microwave. Ill then put it in a small deep pot and heat it on a gas ring. I wouldn't recommend putting it in frozen.
I have been thinking of making a quick video to show the cooking of a curry. How you cook it can make quite a difference.
Thanks CA.
Would love to see you do a video and see if I am anyway close to doing what you tell us to do.
Yes, the more you make it the easier it gets but you also find yourself experimenting a bit eg when making the batch of precooked meat I added one additional medium to large sized onion. It definitely gave the final curry a deeper flavour. It was even possible to just use the meat as was without doing anything else, although I have never tried this.
The rice at this stage is easy. The flavours are immense. I tend to heat the oil in the pot, remove the pot, throw in the spices, back on the heat until the pods swell, off the heat and throw in the rice, stir all the rice so it gets coated in oil, back on the heat and water in within seconds. This has worked consistently for me.
I have also made the curry gravy using half of the quantities as listed, I found that the recipe (the new and improved one) made way too much. Halving gives me about 8 - 9 curries which is about right for our family. The one thing with making the gravy is that it cannot be rushed. It definitely takes time to work its magic in the pot.
Best part about the ginger and garlic paste is that it can be used in other dishes. Yes, it does only last about a week but a last minute stir fry or chicken pasta dish usually sorts out any remaining in the fridge.
Roll it there Colette on the video and thanks again for sharing your recipes and tips with us.0 -
sounds like you have it all worked out the way you like it Experimentation is good to find your own preferences once you understand well the standard recipes.
for the amount of time it takes and the more you make the base ill bet you will be making the full recipe soon 0 -
Tried the recipe for the gravy on Saturday night and was delighted with the results.
Used it to make a curry for the wife and then one for myself.
I threw a couple of nagas into my own one and managed to blow the head off myself. Great stuff! 0 -
Advertisement
-
Tried the recipe for the gravy on Saturday night and was delighted with the results.
Used it to make a curry for the wife and then one for myself.
I threw a couple of nagas into my own one and managed to blow the head off myself. Great stuff!
lol whatever snizzles your nizzle not sure you will taste much after the first bite 0 -
-
-
-
-
-
Advertisement
-
Hi CurryAddict
I would like to make Saag gosht. I have made your base and am cooking the lamb at the moment. Do you have any ideas/tips on the specifics? I can't find it on this thread. Thanks.
gota love Saag I just had one 2 days ago and i always promise myself to make more often!
Saag
1/2 an onion very finely chopped.
2/3 tsp salt
1 tsp ginger/garlic paste.
1/2 tsp cumin seed.
1.5 tbs Tomato paste(tomato puree mixed with water in ration 1:3)
100gm pureed saag(wash saag and simply blend it raw)
1tsp fenugreek leaves
1tbs curry masala
0.5-1 tsp chilli powder
1.5 ladles of curry base
precooked meat
2 tbs cream
Ingredients go in, in the order listed. fry the onions for 2 min then add the ginger/garlic etc.. total cooking time about 7 mins.0 -
-
-
-
-
Advertisement
-
-
-
-
I was going through the cupboard last night and realised that when I bought all the cooking stuff originally, I bought a bag of dried chillis. I can't remember what for though.
Is there any specific dish that I would have bought them for?
The same as these:
0 -
irishproduce wrote: »I was going through the cupboard last night and realised that when I bought all the cooking stuff originally, I bought a bag of dried chillis. I can't remember what for though.
Is there any specific dish that I would have bought them for?
The same as these:
im not sure if i included them in the "cooking the meats" recipe on here, but i add 2 of them with the whole spices in that recipe.
I also add 2 of them at the very start of a madras, vindaloo and biryani. when added at the start they add a wonderful smokey chilli flavor to the overall result. I particularly love to pick them out of my curry and eat them whole for a nice intense flavour explosion, each to their own 0 -
irishproduce wrote: »I was going through the cupboard last night and realised that when I bought all the cooking stuff originally, I bought a bag of dried chillis. I can't remember what for though.
Is there any specific dish that I would have bought them for?
The same as these:
I use these when making up a this curry sauce.
Northern Curry Sauce or Kadhai Sauce
4 Tablespoons sunflower oil or veg oil
675g (11/2lbs) onions, roughly chopped
55g (2oz) fresh root ginger roughly chopped
13-14 garlic cloves, roughly chopped
2 teaspoons salt
2 teaspoons sugar
1 ½ tablespoons coriander seeds
4-5 dried red chills, long slim variety, chopped
400g can chopped tomatoes
1 tablespoon paprika
1 teaspoon ground turmeric
900ml warm water
2 teaspoons dried fenugreek leaves
Heat the oil in a saucepan over med heat. Fry the onions, ginger and garlic for 5-6 min and then add salt and sugar. Cook for a further 4-5 min, stirring regularly.
Coarsely grind the coriander seeds and chillies in a coffee grinder- they do not have to be fine- then add them to the pan and cook for 2 min.. Stir in the tomatoes, with their juice, paprika, turmeric and water. Bring to the boil, then reduce the heat and simmer, uncovered for 30-35 min.
Puree the sauce in a blender and return it to the saucepan. Stir in the fenugreek leaves and simmer for 5 min. Leave to cool compleatly.
Store in an airtight container in the fridge or freezer.
Makes 1.5 ltr. Or 3 500g tubs.
When I use this for 2 people, I use one 500g tub and I add 1/2 a garlic bulb, the same amount of chopped ginger and 1 or 2 chillis to your taste.
Usually add 2 breasts of chicken and some chopped onion and mushrooms.
0 -
-
-
-
-
Advertisement
-
-
-
-
-
-
-
-
-
-
Advertisement
-
-
-
-
-
-
-
Advertisement
-
@Curry Addict tried your tandoori recipe last weekend, it was fab, thanks:)
Was going to do your lamb jalfrezi recipe this weekend from scratch. Just wondering as I don't think I have a pot big enough to hold 16 whole onions with all the rest of ingredients to make the curry base but the slow cooker is big and the onions would fit it all, however the onions would be more so sitting in shallow liquid rather than fully immersed in it, would this still work or is it important that the onions are submerged to release their sugars ? I could make half batches in smaller pot I have but would prefer get it all done in one if possible.
Also I have half a leg of lamb in the fridge and was gonna chop it down into 1 inch cubes. The recipe calls for three hours to pre cook lamb which seems like a lot? Is it done on a hobs lowest possible heat for 3 hours? If so would 3 hours in the slow cooker on low do the same job? Sorry I'm just wary of drying out the lamb which could ruin the dish.
the slow cooker should work great for making the base(i never tried it but it sounds perfect). The onions are not supposed to be submerged in liquid they are to slowly braise in a small amount of liquid so they cook very slowly. Curry base is fairly forgiving you will always make a decent curry even if not done to the letter. although when done correctly it does make a for better result.
For the lamb, again its a slow braise, it depends on the cut as to how long to cook it. the result you are looking for is a slow braised, really tender and moist lamb pieces, i would suggest checking it every 10 mins or so after 1.5 hours and judging it for yourself. I cant eat lamb so i don't cook it often.
Hope it goes well for you 0 -
-
-
-
-
Advertisement
Advertisement