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

This topic contains 40 replies, has 10 voices, and was last updated by  Anonymous 3 years, 3 months ago.

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  • #22589

    Blue velvet
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    Enid that sounds devine, I reckon with all this talent, receipes etc we could open a big canteen for food lovers! :heart: :rose:

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    #22897

    Hugh Jarse
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    This makes 4/6 servings and freezes well, alternatively reduce the ingredients.
    COCONUT BEEF CURRY
    Preheat oven to 150 c
    4 tbsp Oil
    2 Onions (chopped)
    3 cloves Garlic (finely chopped)
    1 large piece fresh Ginger (grated)
    2 green Chillies (chopped)
    3 tsp Curry Powder
    1 tsp Cumin

    880g Diced Beef (I use bavette)
    40g Flour
    400ml tin Coconut Milk
    2 tbsp Tomato puree
    300ml Stock
    Salt and Pepper
    Bunch of coriander lightly chopped

    Instructions

    Heat 2 tbsp of the oil in a large flameproof casserole dish; to this add the onions and gently fry for 10 minutes. Add the garlic, ginger and green chillies and cook for 2–3 minutes then add the curry powder, cumin, stir and cook for 1 minute, remove from pan and reserve.

    Heat another 2 tbsp of oil in the pan. Toss the diced beef in the flour and brown all over.
    Return the reserved mixture to the pan with the coconut milk, tomato purée and stock, season with salt and pepper and bring to the boil. Cover and cook in a preheated oven at 150°C/300°F/Gas2 for 2-3 hours, stirring once.

    Add the coriander just before serving.

    If you prefer a mild curry remove the seeds from the green chillies.
    :rose:

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    #22900

    Mollygirl
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    HJ, sounds lovely, just had a Thai curry for tea, I added lime to the rice as Liz suggested and it was lush.
    When I make curries I’m not much of a weigh and measure person, but the curry I cooked tonight was a fusion between Thai and Chinese.

    Veg
    Finely sliced peppers, carrots and small cauliflower florets.

    Spices
    1 grated lime zest
    1 grated lemon zest ( as can’t find lemon grass anywhere out here)
    1 fingernail size of fresh ginger finely chopped as I’m useless with the grated with something so small!!
    1 clove of garlic, finely chopped
    1 teaspoon of piment forte, or use chillies if you prefer
    2 large spoons of cumin
    A handful of fresh coriander finely chopped
    A spoonful of green Thai paste if you can find if not add a little more ginger.

    Put all spices in a pan and fry with the vegetables and meat of your choice, until the meat is seared and the veg is still nearly raw.

    Add coconut milk and cook on job for 30 mins or 1 hr in oven at 180 degrees.

    Cook your preferred rice mine is jasmine add some lime juice when cooked, stir and serve with the curry, add some coriander for garnish.

    This was lovely, sorry for the not exact measures!

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    #22903

    Anonymous
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    Just a tip that I use for fresh ginger for curries and Chinese cooking, that you may or may not already know. I buy a lump of fresh ginger and freeze it, then just grate as much of the frozen ginger as I need, skin and all, and replace the unused lump back in the freezer. :good:

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    #22904

    Blue velvet
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    Thank you all lovely tips and receipes :yes: :rose:

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    #22942

    Hugh Jarse
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    Not sure where you all are geographically but if Rennes is not too far from you, I can highly recommend Belasie. They stock virtually everything you need for Asian dishes, their fresh ginger, pak choi, lemongrass, herbs etc are superb. Coconut milk, soy sauce, rice, every spice imaginable at prices far lower than supermarkets and Bio’s.
    They have a fresh counter with wonderful ready made dishes and starters, all cooked on the premises. It is incredible that a fairly small store seems to stock everything!
    Just click on the link for details

    Accueil

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    #22953

    Mollygirl
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    iam a few hours away, happy to pay a premium if you tell me what they Stock and send by post

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    #22956

    Hugh Jarse
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    Mollygirl it would be easier to tell you what they don’t stock! Whereabouts are you?
    Not sure if they deliver but they are very helpful so maybe give them a ring?

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    #22965

    Anonymous
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    I tend to be very wary of home made curry, since a friend was invited for a home made dose, one evening.
    Next evening, how did it go then, last night mate?, “great” said he, “very tasty,yes, but my Arxe has been in TATTERS this morning” :cry: .

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    #23081

    Hugh Jarse
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    Fruitcake I started freezing ginger a while back it works a treat.
    I also have lemon and honey in hot water everyday, I slice the lemons then freeze on a tray, once frozen just put into a plastic bags. So easy to take out a couple of slices each day, plus freezing really improves the flavour :rose:

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    #23110

    Anonymous
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    Good tip HJ. I like all these tips. Another thing I do is, whenever I have a bit of not so fresh bread left I make breadcrumbs and freeze them, just keep adding to them as and when, then, if a recipe calls for them, I haven’t got to faff about making them, just tip some out of the bag. I love cooking but anything that makes life easier is fine by me! :good:

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