Home Forums Recipe Swap Do you all like/make homemade curries?

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  • #21722

    Blue velvet
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    If so what’s your favourite, and what’s your special receipe? :mail: :mail:

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    #21725

    Mollygirl
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    Love curries

    To start with
    1 tbsp coriander
    3 tbsp cumin
    1 tbsp cinnamon
    1 tbsp ground cardamom seeds
    2 chillies, if not 1/2 tsp of piment fort

    Put some olive oil in pan enough to coat and then add spices for a couple of minutes

    Chop one onion finely and sauté in the spices
    After add your meat and quickly brown
    Depending on preferences here either
    Do
    1) can of chopped tomatoes and and at least 500ml of tomato passata

    Or
    2) 200ml of cream and a tin of coconut milk

    If you like fruit to the tomato Dish add some dried apricots,dates and sultanas
    To the cream dish either sultanas or or plus banana

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    #21726

    Mollygirl
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    Oops and simmer gently for 30- 40 mins

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    #21745

    Anonymous
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    I can only make curry now and again as Mr. F. can’t take spicy too often and because of this my recipe is probably a bit mild for some but here it is: –

    For two people I use:
    3 teaspoons curry powder
    2 teaspoons garam masala
    1 teaspoon ground cumin
    1 teaspoon turmeric
    1 teaspoon ground ginger
    1/2teaspoon ground green cardamon
    Small pinch of chilli flakes
    1 small carton of coconut milk

    Method is very similar to Molly’s except I use coconut oil and not olive oil, don’t use tomatoes and throw in a handful each of sultanas and salted peanuts. :yes:

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    #21769

    Blue velvet
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    Thank you both for your receipes Mollygirl and Fruitcake, I guess it is down to individual taste on how strong the curry is, I prefer a milder version as does my OH :rose:

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    #21771

    Liz
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    I love curries and like them hot as does my other half…..and my recipe is almost identical to yours Mollygirl but I add a pat of butter and a couple of small cubes of sugar.
    I did cheat yesterday because I had tapinades left in the fridge and just added the three of them Tapinade Vert, Tomato Seche and Aubergine Caviar. They were a superb addition. Waste not, want not!
    Curries like many other dishes can be adjusted to requirements that evening. My other little addition, is to add some chopped coriander and some lime juice to the basmati rice….so tasty.

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    #21775

    Mollygirl
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    THanks Liz,
    Not Tried the lime to basmati rice, but now want to try it, especially as I have some coriander growing at the moment. If you like hot curries, try epicurious recipe on google for slow cooked morrocan lamb. I have made it several times to different strengths and always had people coming back for more or asking for the recipe. I use rice instead of cous cous.

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    #21779

    Shapeshifter
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    Lack of a proper curry is the only thing I miss from the UK. I can do them myself but they are a pale imitation of the real thing, (AKA the BIR).
    :-(

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    #21781

    Mollygirl
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    Maybe we can arrange a curry day and all make different curries for everyone to try. I did something similar last year and had forty couples over for a pizza and BBQ. Knackered at the end of it but a good old laugh, all the animals ended up lying on their backs, legs in the air as there was so much food for all, them included!

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    #21789

    Blue velvet
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    Wow Mollygirl that sounds fantastic! What a lot of work to organise all of that currey fest !!40 couples, that beats the time I had loads over for my OH 65 birthday, I made our large dining room look like a typical French cafe, checked table cloths on loads of tables I had acquired, and did a lot of French food, it was brill as mixed up,the French friends and the Brits, not all knew each other, but after a few glasses it was great! :yahoo: :rose:

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    #21801

    Blue velvet
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    Sorry should read pizza & BBQ ! :rose: :yahoo: still brill though

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    #21805

    Mollygirl
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    When I moved here, I had lots of people turn up at our house as they supposedly knew the English couple that lived there before! Took everyone’s number and after the first six months invited Them all to a BBQ, it was amusing ,when asked how I knew certain people to reply, I haven’t a clue who they are!!! The following year had another BBQ that doubled in size….so apprehensive of this year

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    #21806

    Blue velvet
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    Oh Mollygirl that hilarious, did they all know each other, as they seem to have a common thread in that they ‘knew’ the previous occupants, they must have had a lot of friends, think of the Christmas card list! What did you talk about? :wacko: :wacko:

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    #21813

    Mollygirl
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    It was hilarious, especially when you discover previous friendships/ relationships…I provided the food, the entertainment was already there. Met some new people through it though, that now are great friends

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    #21887

    Anonymous
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    One of my faves is a cauliflower, pea and cashew nut curry from a book called ‘Made In India’ by Meera Sodha. All her recipes contain easily obtainable ingrediants which is one of my main gripes with some curry recipes.

    If shoulders of lamb are on special offer I love making a Lamb dhansak.

    Much prefer cooking curries to meat and 2 veg dinners. It’s so much more interesting building up the layers of flavours….

    Will post recipes if anyone is interested :rose:

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    #21905

    Mollygirl
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    Yes please Jackie, love to try diffent recipes

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    #21913

    Hugh Jarse
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    Curry Paste
    Looks a lot of ingredients but this makes several portions.

    2 Tbs Tomato Purée
    100 ml white vinegar
    80 ml vegetable oil
    2 long fresh red chillies, deseeded, finely chopped
    4 garlic cloves, crushed
    1 tablespoon finely grated fresh ginger
    1/4 cup ground cumin
    1/4 cup ground coriander
    1 tablespoon freshly ground black pepper
    1 tablespoon garam masala
    1 tablespoon ground turmeric
    1 tablespoon onion powder
    1 teaspoon ground cinnamon
    1/2 teaspoon Espelette pepper (optional)

    Mix all the ingredients together, will keep in the fridge for a month, or freeze in individual portions. You can add the chilli seeds if you like it hot!

    Add 2/3 Tablespoons to fried onions and meat of choice, cook out for 5 minutes.
    Then add coconut milk or stock and simmer until meat is tender.
    :rose:

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    #21990

    Blue velvet
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    You know if this United party ever comes to fruition a mamoth currey fest would be good, also if some one could do the Nairn bread too? :yes: :mail: looks like several of you could have a real cook in!

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    #21992

    Mollygirl
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    I’m in, naan breads not so good at, but curries yes, sounds good to me

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    #22373

    Blue velvet
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    Thank you all for the contribution to the currey topic, lots of excellent receipes and improvisations from Liz with the contents of her fridge. It could become United In Brittany Currey Fest, wonder if Witchy Poo would be interested in that, when she returns from Never Never Land! :rose:

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    #22407

    Prasanna
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    Thanks for the recipes. Will read tomorrow.. Spent some years in India and loved their curries, although theirs taste very different from ours made at home.

    With most dishes I add apple and sometimes currants. Does give the curry a sweet taste..

    Most curries recipes I have use carrot, peas – with fresh tomatoes pieces added towards the end of the cooking time. Well, cannot remember tonight, will come back tomorrow.. thanks.

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    #22411

    Prasanna
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    #22484

    Anonymous
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    Cauliflower, Cashew & Pea Curry

    4cm ginger, peeled and roughly chopped
    4 cloves garlic, roughly chopped
    1 chilli pepper roughly chopped or more if you like it hotter
    4 tbsps rapeseed oil
    2 large onions finely chopped
    1 tbsp tomato puree
    1.5 tsps each ground coriander and cumin ( I like to dry roast and grind my own)
    1tsp chilli powder
    1 large head cauliflower broken into florets
    Tin coconut milk
    100g cashews
    150g frozen peas
    1.5 tsps garam masala

    Bash together ginger, garlic and chilli pepper in a pestle and mortar with a pinch of salt

    Fry onions in 3 tbsps oil until golden and just turning brown then add ginger paste and stir fry for 3- 4 mins. Next add tom puree, coriander, cumin, chilli powder and 1.25 tsps salt and stir.

    Add cauli florets and stir to coat in the spices the pur in coconut milk and enough water to form a sauce. Cook until cauli is tender add peas and garam masala and cook for another 5 mins.

    Serve sprinkled with cashew nuts and coriander if you have any.

    Lamb Dhansak

    Recipe can be found here:
    http://recipe-finder.com/recipe/11836302886499063773

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    #22566

    Mollygirl
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    Love all the recipes, making me hungry, I have friends coming over soon and a curry night will be in order, I might do each of the dishes featured here as they all sound very good.
    I think fruitcakes idea of recipe sharing is great, maybe we could add a discussion page on cooking.
    Slightly diverting a friend suggested googling Panackelty, all I can say is yum, yum and more yum, cooked it today and good old fashioned food that can be spicy or not depending on preferences. Worth trying.

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    #22570

    Hugh Jarse
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    Oooooh Mollygirl Panackelty is a true North East English dish. My Granny made it she was born in Sunderland, and I still make it today! Wonderfully warm, comforting food and so cheap and east to make. Here’s how I make it just like me Grannies;

    INGREDIENTS
    1 (340 g) can corned beef, cubed
    1 large onion, peeled and thinly sliced
    3 -4 large potatoes, peeled and thinly sliced
    2 beef bouillon cubes ( dissolved in 3/4 pint of water)
    salt and pepper
    DIRECTIONS
    Layer onions, corned beef and potatoes in a buttered ovenproof dish, finishing with a top layer of potatoes, seasoning with salt and pepper between each layer. (My grandma used an old oval enamel dish). Pour over the stock and dot with butter. Cover with a lid or foil
    Cook in the pre-heated oven, (Gas mark 5/190C/380F) for an hour.
    Remove the lid/foil for the last 15/20 minutes and continue baking until the potatoes are browned and cooked.
    Serve with pickled beetroot or cabbage or both!
    :rose:

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    #22572

    Mollygirl
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    HJ, it was lovely and very similar to your grannies recipe. Interesting, my OH did say some red cabbage would just finish it perfectly. My taste buds are still reeling and I’m still at this time of night full and not thinking of snacking.
    Maybe it is a wonder diet food to be recognised! Will be making more of it, that’s for sure.

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    #22579

    Hugh Jarse
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    Mollygirl your OH is so right!
    You can also make a vegetarian version with sliced root vegetables.
    I have used carrot, swede, celeriac, parsnip and turnips. Layered in the same way and topped with taters…Delish! :rose:

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    #22582

    Blue velvet
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    Well HJ as I’m living up here in the frozen north in Northumberland will give your lovely Grannys’ receipe a go and report back. I’ve never tried this or heard of it so could be interesting! :rose: :heart: and Mollygirl too!

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    #22587

    enid
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    Hello, I’ve only gotten round to reading this now so my comment is a bit late, but there’s a fabulous naan bread recipe by Madhur Jaffrey – I just add some garlic, herbs and butter/oil when they are cooked:
    http://goodfood.uktv.co.uk/recipe/madhur-jaffreys-naan-bread/
    They are just divine!

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    #22588

    Hugh Jarse
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    Love Northumberland Blue, spent many happy times along that coast. Seahouses was my favourite, fresh crab from the post office nom nom nom!
    Hope you like my Grannies Panackelty…it will definitely warm you up :rose:

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