Homemade Curry

[NoMercy]

What do you put in yours?

We like a fair bit of spice and tonnes of flavour.

We're looking to have less takeaways and more home-cooked curries.

Any recipes appreciated.

Thanks.

[NoMercy]

Apparently, they Lord and master knows where it is, Togo ;-). We'll definitely check it out later.

[Togo]

Tell him that he will need a pint after tasting and to beware the Halz's Bells hot one. Lol.

[saintpeter48]

Massaman curry is lovely....... 2 whole chicken breasts, sliced onions, potatoes, cashew nuts, stock cube, 2 tablespoons of fish sauce, can of coconut milk and massaman curry paste. Fry the paste for a few minutes to bring out the flavours, add can of coconut milk and half a can of water, cook for a few more minutes, add everything else bar the cashew nuts, bring to simmer and cover with lid, then reduce heat to the very minimum, as low as you can and leave to cook for a few hours, I normally cook it for 5 to 7 hours very slowly, checking every hour or so and giving it a stir, keep checking the taste, add more fish sauce, coconut milk or stock as required, add cashew nuts at the end and leave for about another 30 minutes, serve with steamed rice, Mmmmmmm lovely!

[saintpeter48]

Massaman recipe is for 2 people btw. :)

[tamborine]

luv gmas streetfood

[237SJ]

I don't bother making my own curry anymore (unless it's a Thai one) I just buy these https://www.angloindianchef.co.uk/ They do come up quite hot but you can put a bit of yogurt in to cool them if you want to

[diddlydo]

Sorry but using jars or cans of curry sauce doesn't count as cooking. Much better to buy the individual spices from an Asian shop (where they're really cheap compared to the supermarket), get some decent recipes online and go from there.

[gingejbee]

However, unless you really "get into it" and use all those spices frequently, they do become stale quickly and some people find roasting and grinding several different spices too much hassle.
I recommend starting with some of the Patak's prepared curry pastes (not the cook-in sauces) and see how it goes. If you become enthusiastic, then progress to fresh spice preparation.

[ummmm]

My local Asian store sells spices in quite large bags compared to the supermarket. I don't eat enough curry to justify buying them.

[Garaman]

I appreciate that you don´t like fruity curry, but in case anyone does, I often grate an apple in my curry which helps thicken the sauce, and along with the spices gives a lovely flavour.

[NoMercy]

My mum makes her own curry paste with the usual things like garlic, ginger, spices, lime pickle etc. Her curries are amazing.

[ummmm]

I like fruit in curry.

[NoMercy]

I like salted peanuts on mine. It's a strange quirk that dates back to my childhood.

[ummmm]

Yes, I also like nuts in curry.

Have you had your Thai curry yet?

[NoMercy]

No, we're waiting for a couple of others to get to our cottage before we walk down the pub.

I might have the smoked mackerel pate to start.

[pastafreak]

I don't make curries now...not worth if for just 1. But, when I did, I almost always used Madhur Jaffreys recipes. One book...can't remember the title...had lots of regional curries that were great in their variety. I'll have a look and see if I can find a few. I always used spices, and made my own spice pastes.

[ummmm]

I don't like that. Ginge would love it though.

Since our holiday I've gone mad for soup.

[Tilly2]

Ummmm, you were once going to dig out your Thai green chicken curry recipe for me but you forgot. Is it available at the moment?

[NoMercy]

I'd appreciate that, Pasta.

The place I'm going to tonight does lobster in red Thai curry.

[pastafreak]

The book was Flavours of India...this was one of my favourites.

Chettinad Pepper Chicken
http://www.foodnetwork.com/recipes/chettinad-pepper-chicken-recipe-courtesy-of-madhur-jaffrey-recipe-2105651