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2012 Cooking Club Week 2b: Indian Resturant curries

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Comments

  • #552
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    eisenberg1 wrote: »
    This worked perfectly. Today I made the madra,s, rogan josh and the korma.

    All were fantastic. The whole thing seemed a bit daunting at first, but once you get all ingredients set up, it was easy enough and the results were really appreciated. I would say this is the closest I got to making restaurant quality food;)

    Thanks again

    yes it seems like a lot of work to start but if you tip it along its grand. Glad you got a lot out of it...


  • #553
    jimfinoc
    Registered Users Posts: 104 ✭✭jimfinoc


    Restaurant quality food!!! There are lots of restaurants serving lots of different tasting quality food.

    I have cooked a lot of Curry Addicts receipts and found them very good.

    A few weeks ago I bought a book "Madhur Jaffrey's Ultimate Curry Bible" and have been trying out some of the dishes in it. There are so many curries with so many different delicious flavours.

    Think I now prefer delicious home cooked food to restaurant food.


  • #554
    gerrybbadd
    Registered Users, Registered Users 2 Posts: 10,301 ✭✭✭✭gerrybbadd


    Has anyone here seen Julian Voight's YouTube series on Indian food (he calls them BIR curries, British Indian Resturant)

    He's got some interesting takes on base gravys and things like vindaloo, where he will use Ketchup instead of tomato puree and vinegar


  • #555
    eisenberg1
    Registered Users Posts: 5,387 ✭✭✭eisenberg1


    jimfinoc wrote: »
    Restaurant quality food!!! There are lots of restaurants serving lots of different tasting quality food.

    I have cooked a lot of Curry Addicts receipts and found them very good.

    A few weeks ago I bought a book "Madhur Jaffrey's Ultimate Curry Bible" and have been trying out some of the dishes in it. There are so many curries with so many different delicious flavours.

    Think I now prefer delicious home cooked food to restaurant food.

    !!!!! yourself, you know what I meant.


  • #556
    jimfinoc
    Registered Users Posts: 104 ✭✭jimfinoc


    eisenberg1 wrote: »
    !!!!! yourself, you know what I meant.

    OK. Hand slapped.


  • #557
    Turtle001
    Registered Users Posts: 48 ✭Turtle001


    Hi CurryAddict,

    I stumbled across this thread a few weeks ago and want to say a huge thanks for your input and insight here. The recipes are AMAZING.

    Just for background, I lived in the UK for a number of years and read many Indian cookbooks via my local library however none of them came anywhere near what you get in an Indian restaurant. The receipes and techniques you have outlined here have changed all that to which I am truly grateful. I sincerely hope you can get a book deal for these as I really don't think there is anything like them on the market at the moment.

    To the comments above on Madhur Jafferies curry bible, I feel her earlier and more basic books are better. Her Chicken tika masala is certainly worth trying


  • #558
    MissFlitworth
    Closed Accounts Posts: 8,057 ✭✭✭MissFlitworth


    jimfinoc wrote: »
    Restaurant quality food!!! There are lots of restaurants serving lots of different tasting quality food.
    eisenberg1 wrote: »
    !!!!! yourself, you know what I meant.

    Both snideness & rudeness DEEPLY unwelcome around these parts, Curry Lovers. Mind yer manners, thanks.


  • #559
    scorpio.045
    Registered Users Posts: 7 ✭scorpio.045


    I second that, Turtle 001, nice post in recognition of curry addicts valuable information, have tried a few dishes using the info posted here and they all turned out as good as any ive tasted in a restaurant!


  • #560
    earlytobed
    Registered Users Posts: 453 ✭✭earlytobed


    The local Indian take away no longer gets my business thanks to these recipies. One section of my freezer is full of take away cartons full of curry base and cooked chicken

    Thanks again Curry Addict:)


  • #561
    Muahahaha
    Registered Users, Registered Users 2 Posts: 19,688 ✭✭✭✭Muahahaha


    earlytobed wrote: »
    The local Indian take away no longer gets my business thanks to these recipies. One section of my freezer is full of take away cartons full of curry base and cooked chicken

    Thanks again Curry Addict:)

    I'm the same, I haven't ordered an Indian in well over a year since getting into making these curries. I've also got a ton of base gravy and pre-cooked meats made up in the freezer which means making the actually curries can be done in under 15 minutes while the rice simmers away.

    The recipies are so good that I'd done ordering Indian take aways. I do miss their bubbled up naan bread and have learnt that a conventional oven at home can never replicate the temperatures of the tandoor so copying it the way they do seems beyond the home cook. But other than that I'm happy to keep my money in my pocket and avoid Indian takeaways, preferring instead to save it for a proper meal out in a decent Indian restaurant like Ananda in Dundrum.


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  • #562
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    its interesting how your perspective changes as you learn more and more. when i do order the occasional take away or eat in an indian restaurant etc. i'm more often disappointed with the food than happy. either the balance is not great, the meat quality is poor or its a bit bland.

    In my area there is at least 10 indian's but 9 of them I would never order from again they are just crap. just 1 i can order with confidence from. This good one is also very expensive!


  • #563
    omri
    Registered Users, Registered Users 2 Posts: 1,699 ✭✭✭omri


    Curry Addict wrote: »
    its interesting how your perspective changes as you learn more and more. when i do order the occasional take away or eat in an indian restaurant etc. i'm more often disappointed with the food than happy. either the balance is not great, the meat quality is poor or its a bit bland.

    In my area there is at least 10 indian's but 9 of them I would never order from again they are just crap. just 1 i can order with confidence from. This good one is also very expensive!

    Before I went ahead with mr. CA's recipe for the chicken korma, my wife's favourite korma came from indian restaurant in sandymount. I found it bit hit and miss on few occasions - sometimes the flavour was kinda buttery (not nice) but sometimes it was amazing. We were wondering if it was to do with different chefs working different shifts.

    Since I cooked 7L of the curry base we've been having korma quite often. My better half loves it, but I find it much different that the very good korma's from that restaurant and by no means worse, however I was wondering mr. CA did you have a chance to try their korma to determine the difference in the actual recipe ?


  • #564
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    omri wrote: »
    Before I went ahead with mr. CA's recipe for the chicken korma, my wife's favourite korma came from indian restaurant in sandymount. I found it bit hit and miss on few occasions - sometimes the flavour was kinda buttery (not nice) but sometimes it was amazing. We were wondering if it was to do with different chefs working different shifts.

    Since I cooked 7L of the curry base we've been having korma quite often. My better half loves it, but I find it much different that the very good korma's from that restaurant and by no means worse, however I was wondering mr. CA did you have a chance to try their korma to determine the difference in the actual recipe ?

    inconsistency in a dish can be for many reasons including the ones you mentioned.
    unfortunately i haven't ever ordered in the sandymount area so its impossible to say. you could try some variations yourself maybe cashew nuts instead of almond, palm sugar instead of regular sugar, coconut milk etc..


  • #565
    omri
    Registered Users, Registered Users 2 Posts: 1,699 ✭✭✭omri


    Curry Addict wrote: »
    inconsistency in a dish can be for many reasons including the ones you mentioned.
    unfortunately i haven't ever ordered in the sandymount area so its impossible to say. you could try some variations yourself maybe cashew nuts instead of almond, palm sugar instead of regular sugar, coconut milk etc..

    I already tried few things - in your recipe you have creamed coconut from a block - is that supposed to be dissolved in water ? For now I'm using the regular coconut milk.


  • #566
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    omri wrote: »
    I already tried few things - in your recipe you have creamed coconut from a block - is that supposed to be dissolved in water ? For now I'm using the regular coconut milk.

    coconut milk is my fav. restaurants usually use coconut flour. coconut block no need to dissolve just add it.


  • #567
    irishproduce
    Registered Users, Registered Users 2 Posts: 2,829 ✭✭✭irishproduce


    Do you find upon opening the coconut block that 80 - 90% of it is yellowy or off white and then like a snow cone, about 10% is pure white and tasteless. How is all this supposed to be used?


  • #568
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    irishproduce wrote: »
    Do you find upon opening the coconut block that 80 - 90% of it is yellowy or off white and then like a snow cone, about 10% is pure white and tasteless. How is all this supposed to be used?

    its supposed to be a white block. it sounds like your is off.


  • #569
    jimfinoc
    Registered Users Posts: 104 ✭✭jimfinoc


    For the coconut shavings or pieces my favourite is the frozen coconut. I tried the desiccated coconut but did not like it.
    I use the coconut mike from the tins.


  • #570
    irishproduce
    Registered Users, Registered Users 2 Posts: 2,829 ✭✭✭irishproduce


    Curry Addict wrote: »
    its supposed to be a white block. it sounds like your is off.

    No seriously. I'll take a picture the next time I open one. Really. Its an off white colour all through and then the top is white like a cone and tasteless


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  • #571
    Lovely Bloke
    Closed Accounts Posts: 14,748 ✭✭✭✭Lovely Bloke


    Made this tonight for Valentine's dinner, Madras for me, Korma for the mrs and baby.

    Baby's first home made Indian, and it got the "spoon-licking good" seal of approval.

    338905.jpg


  • #572
    gerrybbadd
    Registered Users, Registered Users 2 Posts: 10,301 ✭✭✭✭gerrybbadd


    Curry Addict, would you by any chance have a recipe for Onion Bhajis?


  • #573
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    gerrybbadd wrote: »
    Curry Addict, would you by any chance have a recipe for Onion Bhajis?

    i will root one out for you in the next few days ;)


  • #574
    gerrybbadd
    Registered Users, Registered Users 2 Posts: 10,301 ✭✭✭✭gerrybbadd


    Thank you!


  • #575
    homemadecider
    Registered Users, Registered Users 2 Posts: 1,858 ✭✭✭homemadecider


    I am finally getting around to making the curry base today, it's now in a giant pot on the stove doing its thing. I am very very very excited about the slew of curries in my future!


  • #576
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    homemadecider wrote: »
    I am finally getting around to making the curry base today, it's now in a giant pot on the stove doing its thing. I am very very very excited about the slew of curries in my future!

    i guess you might have tried one by now. Hope it works out well.


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  • #577
    mirrorwall14
    Closed Accounts Posts: 6,751 ✭✭✭mirrorwall14


    Does anyone know where I could get all the spices? I'm based in maynooth. I can travel into Dublin but I have a one month old baby so Id prefer not to be trying multiple shops while carting him along


  • #578
    Tilly
    Closed Accounts Posts: 1,987 ✭✭✭Tilly


    mirrorwall14 wrote: »
    Does anyone know where I could get all the spices? I'm based in maynooth. I can travel into Dublin but I have a one month old baby so Id prefer not to be trying multiple shops while carting him along
    You'd get them in mostAsian shops. Are there any out in Maynooth or towns close maybe?


  • #579
    eisenberg1
    Registered Users Posts: 5,387 ✭✭✭eisenberg1


    mirrorwall14 wrote: »
    Does anyone know where I could get all the spices? I'm based in maynooth. I can travel into Dublin but I have a one month old baby so Id prefer not to be trying multiple shops while carting him along

    If you are really strapped and cannot get to a shop, Spices of India in UK, they will deliver, and prices are on par with here, as far a sIncan see. Delivery time is quite good too.


  • #580
    eisenberg1
    Registered Users Posts: 5,387 ✭✭✭eisenberg1


    homemadecider wrote: »
    I am finally getting around to making the curry base today, it's now in a giant pot on the stove doing its thing. I am very very very excited about the slew of curries in my future!

    Well?


  • #581
    jimfinoc
    Registered Users Posts: 104 ✭✭jimfinoc


    Will Lemongrass keep for very long. Or what would be the best way to keep them?


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  • #582
    Mrs Fox
    Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    mirrorwall14 wrote: »
    Does anyone know where I could get all the spices? I'm based in maynooth. I can travel into Dublin but I have a one month old baby so Id prefer not to be trying multiple shops while carting him along


    Fonthill near Liffey Valley there would be the closest Asian grocer to my knowledge. There used to be a small one in Maynooth but he closed down after a short stint.


  • #583
    mirrorwall14
    Closed Accounts Posts: 6,751 ✭✭✭mirrorwall14


    Mrs Fox wrote: »
    Fonthill near Liffey Valley there would be the closest Asian grocer to my knowledge. There used to be a small one in Maynooth but he closed down after a short stint.

    Thanks everyone. Is that fonthill retail park or is there another area? I only know it from going to my NCT over there :)


  • #584
    Mrs Fox
    Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    mirrorwall14 wrote: »
    Thanks everyone. Is that fonthill retail park or is there another area? I only know it from going to my NCT over there :)


    Yes the retail park. It's on the opposite side of the NCT block, so you turn right before you reach the NCT. It's well sign-posted. Shop is called Eurasia.


  • #585
    mirrorwall14
    Closed Accounts Posts: 6,751 ✭✭✭mirrorwall14


    Mrs Fox wrote: »
    Yes the retail park. It's on the opposite side of the NCT block, so you turn right before you reach the NCT. It's well sign-posted. Shop is called Eurasia.

    Lovely that's dead handy with parking and everything. Since I'm sitting around the house all day I figure I can give these a go!


  • #586
    homemadecider
    Registered Users, Registered Users 2 Posts: 1,858 ✭✭✭homemadecider


    Curry Addict wrote: »
    i guess you might have tried one by now. Hope it works out well.
    eisenberg1 wrote: »
    Well?

    Sorry, not yet! I did the base and masala on Sunday afternoon, today I went to the Asian market to get fenugreek leaves and tomorrow we are having Chicken Rogan Josh for dinner. I will report back then with a photo!


  • #587
    Heroditas
    Registered Users, Registered Users 2 Posts: 9,558 ✭✭✭Heroditas


    mirrorwall14 wrote: »
    Lovely that's dead handy with parking and everything. Since I'm sitting around the house all day I figure I can give these a go!

    Eurospar in Pennyhill also has a surprisingly good selection of spices. It's not as extensive as Eurasia though.


  • #588
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    jimfinoc wrote: »
    Will Lemongrass keep for very long. Or what would be the best way to keep them?

    we keep ours in a glass of water just like a plant. it keeps for ages.


  • #589
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    mirrorwall14 wrote: »
    Does anyone know where I could get all the spices? I'm based in maynooth. I can travel into Dublin but I have a one month old baby so Id prefer not to be trying multiple shops while carting him along

    coolmine industrial estate, very near the blanchardstown center has a zillion asian shops.
    If your in the city. There is a nice one on Mary street beside "Medina". I usually get stuff there as i like to pop into Medina for a bite too :pac:


  • #590
    homemadecider
    Registered Users, Registered Users 2 Posts: 1,858 ✭✭✭homemadecider


    Curry Addict, as I type I am in the company of a very happy and well-fed husband. We had the chicken rogan josh for dinner and it was really excellent.

    In a fit of stupidity, I attempted to cook the meat, some veg and the rice all at the same time whilst also trying to clean the kitchen and talk on the phone. Things got a bit hectic, the veg got sidelined and the husband was summoned to fetch emergency wine to stop me having a kitchen meltdown.

    Once I got my cool back the curry turned out GREAT. My two main comments are (1) this is quite spicy - next time I will use less chilli powder. I may have had to douse mine in natural yogurt after it was plated :o. I am obviously a bit of a spice wuss; (2) your portion sizes are massive. I only cooked one portion and it was loads between the two of us.

    Thank you so much - fab recipe and we will be making it again. Enjoying some cold wine to cool my mouth down now!!

    rogan%20josh_zpsrfl94br4.jpg


  • #591
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    homemadecider wrote: »
    Curry Addict, as I type I am in the company of a very happy and well-fed husband. We had the chicken rogan josh for dinner and it was really excellent.

    In a fit of stupidity, I attempted to cook the meat, some veg and the rice all at the same time whilst also trying to clean the kitchen and talk on the phone. Things got a bit hectic, the veg got sidelined and the husband was summoned to fetch emergency wine to stop me having a kitchen meltdown.

    Once I got my cool back the curry turned out GREAT. My two main comments are (1) this is quite spicy - next time I will use less chilli powder. I may have had to douse mine in natural yogurt after it was plated :o. I am obviously a bit of a spice wuss; (2) your portion sizes are massive. I only cooked one portion and it was loads between the two of us.

    Thank you so much - fab recipe and we will be making it again. Enjoying some cold wine to cool my mouth down now!!

    lol im glad it worked out well for you. it looks great. i never have enough even with a full portion lol. I find the rogan josh very tame indeed maybe your chilli powder is very strong....


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  • #592
    homemadecider
    Registered Users, Registered Users 2 Posts: 1,858 ✭✭✭homemadecider


    Aye, perhaps I shouldn't have used the jar marked "very hot chilli". I also shouldn't have been so generous with my teaspoon measurements!

    We're going to make your korma on Monday and I can't wait. I daren't post the calorie count I calculated for it, suffice to say we'll be splitting one portion, using light cream and having broccoli and hardly any rice! Looks delicious though, I will let you know how we get on.


  • #593
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    homemadecider wrote: »
    Aye, perhaps I shouldn't have used the jar marked "very hot chilli". I also shouldn't have been so generous with my teaspoon measurements!

    We're going to make your korma on Monday and I can't wait. I daren't post the calorie count I calculated for it, suffice to say we'll be splitting one portion, using light cream and having broccoli and hardly any rice! Looks delicious though, I will let you know how we get on.

    nice, you can try out all the different curries now whenever you like.

    I recommend this chilli powder its great stuff ;)


  • #594
    GoodBridge
    Closed Accounts Posts: 201 ✭✭GoodBridge


    Curry Addict, I have a suggestion:

    1) Write a book or even make a printout of your recipes
    2) Create a Spice Club that people can subscribe to and every x months in the post they receive a pack of lovely fresh spices divided into manageable quantities/packets
    3) Profit

    I'd sign up!


  • #595
    gerrybbadd
    Registered Users, Registered Users 2 Posts: 10,301 ✭✭✭✭gerrybbadd


    GoodBridge wrote: »
    Curry Addict, I have a suggestion:

    1) Write a book or even make a printout of your recipes
    2) Create a Spice Club that people can subscribe to and every x months in the post they receive a pack of lovely fresh spices divided into manageable quantities/packets
    3) Profit

    I'd sign up!

    As would I - Ebooks are quite easy to publish with Amazon these days. 0.99c for a book of your amazing recipes, plus all of us to give you the old 5 Star treatment in the reviews = cha ching!


  • #596
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    lol sounds like a plan, maybe i will do this :)


  • #597
    millie35
    Registered Users, Registered Users 2 Posts: 564 ✭✭✭millie35


    GoodBridge wrote: »
    Curry Addict, I have a suggestion:

    1) Write a book or even make a printout of your recipes
    2) Create a Spice Club that people can subscribe to and every x months in the post they receive a pack of lovely fresh spices divided into manageable quantities/packets
    3) Profit

    I'd sign up!

    Me too


  • #598
    mirrorwall14
    Closed Accounts Posts: 6,751 ✭✭✭mirrorwall14


    Curry Addict wrote: »
    lol sounds like a plan, maybe i will do this :)

    Do. Honestly it's actually very easy to publish digitally now. I've written ibooks for my students and the learning curve is not steep at all


  • #599
    eisenberg1
    Registered Users Posts: 5,387 ✭✭✭eisenberg1


    Curry Addict,

    By any chance do you have any soup recipes? something with a bit of a kick?

    Thanks in advance


  • #600
    Curry Addict
    Registered Users, Registered Users 2 Posts: 1,274 ✭✭✭Curry Addict


    eisenberg1 wrote: »
    Curry Addict,

    By any chance do you have any soup recipes? something with a bit of a kick?

    Thanks in advance

    my favorites that i make a lot are this one -> http://www.boards.ie/vbulletin/showthread.php?t=2057384359

    best way to describe it is a chilli soup. it has a nice spice level to it and it works fantastic with chicken as well as fish.

    i also love tom yum soup ill dig out my recipe for that if you like. Its totally addictive. At one stage i ate it everyday lol


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  • #601
    eisenberg1
    Registered Users Posts: 5,387 ✭✭✭eisenberg1


    Curry Addict wrote: »
    my favorites that i make a lot are this one -> http://www.boards.ie/vbulletin/showthread.php?t=2057384359

    best way to describe it is a chilli soup. it has a nice spice level to it and it works fantastic with chicken as well as fish.

    i also love tom yum soup ill dig out my recipe for that if you like. Its totally addictive. At one stage i ate it everyday lol

    Great stuff , I would love to try the tom yum.

    Thanks again


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