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Looking for a decent "take away" style curry recipe.
Something hot but not too hot. Madras type heat.
Any of the prepared sauces any good? Although I have plenty of time to make from scratch.
I’m making one this evening. Nothing comes close to home made so as you say, perfect opportunity.
When in the mood for completely authentic takeaway-style I make the base sauce from the Curry Guy recipes and then add whatever. Tonight is cauli and peppers (both of which I roast in garlic and tikka spices before adding to the base sauce. Only two of us at the mo (and a tiny fridge freezer) so I’ll be making the small batch (3 onions) version
What made ^ this really sing last time was the rice dish, which was half by design and half by accident. I had already made a bhindi bhaji* side portion but decided to mix it in with (cooked) plain basmati rice and a little oil in a large frying pan and cook it up as a fried-rice dish to accompany the gravy.
*I used frozen okra and have since used spring greens or savoy cabbage or a mix of okra and cabbage. Any dark greens seem to work for a bhindi bhaji.
Something hot but not too hot. Madras type heat.
Rule of thumb = you make any dish as hot or not as you want. So choose a recipe on flavour and ingredients (not heat) and then tailor the heat via the amount of chilli-peppers/powder added. Alternately use a chilli-flakes mill/grinder and add heat to your bowlS at the table. This way everyone can get to enjoy custom heat.
*Edit for authentic regional (not Brindian style) recipes I still recommend Camellia Panjabi’s ‘50 Great Curries’. Got it in the late 90’s and it’s still used as a staple reference. Brilliant book. Her lamb and spinach is delicious and I’ve since adapted for veggie purposes and as it goes very well with roast, spiced sweet potato and some meaty mushrooms (pref oyster)
This is one of my favourites, great with lamb but still good with paneer and or veg.
https://toastedspecial.wordpress.com/2011/06/17/jamie-oliver-peters-lamb-curry-recipe/
Aye, that Jamie Oliver one is a favourite in this house.
Tip: If you don’t have a bay tree/bush then consider growing one. We found one in the garden and it smashes those prohibitively expensive mummified jar-specimens into next year.
Also (if not already) is worth investing in a pestle and mortar (I call it the The Smasher). The Jamie Oliver (granite?) one is great ime
https://greatcurryrecipes.net/
This guy specialises in recreating British Indian Restaurant style curries. Make a big batch of the base curry sauce and you can bash out a dozen different curries in minutes. The garlic chilli chicken is the business. Tried the prawn massala, lamb bhuna, lamb saag, korma and they're just like a decent restaurant level.
Not a BIR curry, but his Punjabi chicken curry is fantastic and takes half an hour start to finish. It's a staple dish in our house, brilliant flavour and super quick.
https://greatcurryrecipes.net/2012/08/09/chicken-curry-authentic-and-delicious-indian-curry/
This is fantastic if you want something a little milder.
I use the same chicken marinade as a base for other spicier curries too.
My favourite homemade curry recipe
https://www.bbcgoodfood.com/recipes/beef-beetroot-curry
You will not be dissapointed
I do this recipe lots
https://www.notdelia.co.uk/prawn-pathia/
However I do it with chicken so that gets bunged in with the tomatoes (and I normally just use a tin of chopped tomatoes). I also use dried coriander (but that can be hard to get hold of) and normally three or four dried red chillies (soaked for 30 minutes like the tamarind) instead of green chillies. I often bulk out the chicken with chopped waxy potatoes and chick peas too. I normally batch cook it with double the above recipe quantities and it makes about for or five generous portions.
In fact I am having a portion tonight as I am getting fed up of daily 'lock-down' family-friendly meals.
This one;
http://www.doshermanos.co.uk/2008/12/wham-bam-sweet-rendang.html
Lose the extra tin of water though in my experience as it will take too long to evaporate off the liquid with it (though I cook it in a standard large saucepan rather than a wok - which might make the difference).
Is dead easy as you just chuck it all in without even browning the meat. 10 min prep and then just stick it on low for 4-5 hrs, then 5 min work at the end (+ rice cooking). It takes a bit of nerve as the coconut milk splits at the end releasing the oil and basically frying the meat.
Thanks for all the ideas and links.
I am going to have a play around with these.
Make the naans from this recipe, they are piss easy and really delicious. A quajillion times better than the shop bought ones.
https://www.bbc.co.uk/food/recipes/dal_with_quick_naan_81455
In fact, make the dhal too, that's also brilliant.
Latif does some cracking curries.
Not instant gratification, but if you want to make a good batch curry....
Have a look at the The Spicery And order the Curry legend book with spices... you’ll never look back!
We have the Aagrah cookbook and think the Hyderabadi recipe is lovely. Have made it for friends and family and it always goes down extremely well. Found it online here:
To puree the garlic and ginger they say to use veg oil, not water as suggested in the article. Shop bought stuff works but isn't as nice.
There are some very tasty recipes in the Hairy Bikers Great Curries book as well.
I haven't had a Katsu curry in ages, really miss them. Used to have one regularly pre lockdown
https://www.redonline.co.uk/food/recipes/a32297503/wagamama-katsu-curry-recipe/
I've been meaning to try and recreate an amazing curry we had on arriving at Arniston in S Africa some years ago. I've found this which seems quite close so having a go at it tonight
Have a look here, http://www.thismuslimgirlbakes.com/ there are some good recipes with easy to follow instructions
This is another belter;
https://amp.theguardian.com/lifeandstyle/wordofmouth/2012/mar/29/how-to-cook-perfect-goan-fish-curry
beaker
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Have a look at the The Spicery And order the Curry legend book with spices… you’ll never look back!Posted 3 hours ago
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Was going to comment here to make the same recommendation. It's quite simply brilliant. The curries taste amazing, and the naan and paratha recipes are good too.
We've also been ordering some of their other spice blends for example their Jerk Chicken, Trini BBQ chicken, and Ethiopian Doro Wat, all highly recommended.