what's missing in my curry?

[crisgal]

i fried my onions until they were really brown, seared the stewing steak, dry fried the curry powder, cumin, coriander and chilli, and bunged it in the slow cooker for 6 hours with some beef stock and a tin of chopped tomatoes and salt and pepper.
Don't get me wrong, it's quite nice, and lovely and tender, but there's something missing. What could i add to it now?
It seems to be missing a richness. Maybe coocnut cream? (Although I have put that with a beef curry.)

[NoMercy]

You could add any of the following:

1 tbsp Mango chutney
Natural yoghurt
Ground almonds
Fresh coriander
Coconut

[crisgal]

ooh, i've got some ground almonds. how long would i need to cook after adding them?

[NoMercy]

For as long as you wish. Add a little at a time until you get the consistency you desire, as they are quite thickening.

[Veebird]

Tomato paste would add more depth to the tomato flavour.

[Mattk]

beef in a curry?

[crisgal]

what's wrong with a beef curry??

[crisgal]

you're right veebird, but i missed out the paste this time, as i usually add it with lemon juice and black pepper for a madras style curry. i wanted a smoother, less tomatoey one this time. x

[sasskins]

I don't know what you could add to it now, but could I pass this recipe on to you?.
It makes a really delicious curry. Though when I make it I use tinned tomatoes, add extra garlic, a tin of 'blitzed' chickpeas, and a tbsp of garam masala. A word of caution - if you don't like it too hot, add less chilli powder.
You can use any meat for it, doesn't have to be lamb. Good luck.

http://www.bbcgoodfoo...curry?pager.offset=40

[NoMercy]

I love adding shredded spinach, for a saag-style curry.

[crisgal]

now i'm torn between the almonds and the spinach!

[crisgal]

mattk - you've intrigued me - Is it because it's never on an indian menu?

[EDDIE51]

You should have fried the spices in Ghee or clarified butter not dry fried. The ghee or butter adds richness. You can't have low fat curry it just does not work.
On a side note Morrison's have got jars of ' Savers' Curry sauce for 17p (yes 17p) I got some expecting it to be rubbish but it is good, I did a chicken curry with it, it all got eaten and no one complained ( near a miracle in our house)
so now I have stocked up with 12 jars . sure the price will go up.

[mccfluff]

try a malaysian beef rendang, omg awesome!

[ummmm]

Eddie - It's been that price for a long time. My uncle uses it in one of his own recipes and everyone scoffs that..

[rowanwitch]

You can have low fat curries I used to go to an indian restaurant in Essex that was always packed with members of the local asian community the curries were nothinhg like the ones you get in restaurants aimed at the british market.. they were light not hot but very big on flavour and hardly left a greasemark on the plate

[ludwig]

I think Mattk's question is because indians wouldn't eat beef, but curry as we know it is pretty much a British invention anyway, so you're fine to use what you want.

[Mattk]

As Ludwig said my post was related to the fact that cows are sacred in India and would never be used in a curry.

[EcclesCake]

Hindus don't eat beef as it is sacred, other religions do.

[Mick-Talbot]

Slow cookers are ok for the purpose they serve but tend to add nothing flavour wise to the meal.
I would have finished the curry off in a proper cooker.