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Curry

#1
I have made quite a few curries using Pataks curry paste and throwing in the other bits. I have attempted to make one myself from scratch and over the last few days have searched the internet for a decent recipe. (Lamb Madras)

The more I look at, the more confused I become. Some recipes say to add turmeric, some ginger, cumin, bay leaves etc. Have made what I thought was a fairly decent one, but it seemed to lack the depth, there was something missing.

I made one earlier today, but still not what I am looking for.

Here is the one I made earlier today

500g of diced lamb, placed into freezer bag with 2 Tbsps of Asdas madras curry paste and squeezed about until it was all coated. Allowed to marinate for a few hours.


Chopped and onion and put into a hot pan with a little oil. Added ginger and garlic. Added lamb and stirred round to seal. Added a 500g tin of chopped tomatoes and allowed to bubble away quite slowly for about an hour. Added a bit more Schwarz madras curry powder to taste along with a little medium chilli powder.

Have all the other spices, Cumin and garam masala etc. but did not add any.

Have seen recipes which say to use mustard seeds and cardomom and also the juice of a fresh lime when finished.



Finished curry was fairly thick, but still lacking something. Would be grateful for a decent recipe and an explanation of the contribution of each spice.
 

CountryGal

MIA
Book Reviewer
#3
Jokers the resident curry expert too - hell prolly have some pointers :)


Sent from my iPhone with tapatalk, I never cared much for spelling 😄
 
#5
A few things that I found help are:


Only use meat from the deli counter, packet meat is not as good.
Coat the meat in some curry style spices (dependant on taste) and fry it up using a griddle pan.
Use a good garlic, chilli, ginger and chopped tomato base and add the paste of your choice. Only use fresh chillis not concentrated sauces for heat.
Add fried meat and cook for 45-60mins till sauce is really thick.
Add natural yogurt to thin out the sauce a bit and add lovely flavour.
 

Joker62

ADC
Book Reviewer
#9
Taff, this is the recipe I use, taught to me by an Indian lad I knew but based on a Gurkha recipe to a certain degree:-

Heat oil, add onions and Garam Masala and brown off. Take bunch of coriander, 5 cloves of garlic, 6 chillis ( chillis to taste, more or less), 1 inch piece of ginger chopped, place in blender with a small amount of water and whizz until a smooth paste is achieved. Add the paste to the onions, cook for about 5 mins. Add 2 tablespoons of tomato puree, stir, add meat, coat in spice mix in pan, add tins of chopped tomatoes (I use 4 tins to make roughly 6 ptns) and cook for an hour on slow heat ( more for beef and lamb, this one is based on chicken). Add salt to taste.
This should not stick in the pan and will just wash out, no scrubbing involved, result

I always have a large jar of Garam Masala handy, large bags can be picked up at any asian store. Most supermarkets do bags of chillis, what you don't use you can freeze and use straight from the freezer as and when.

ENJOY !!!!!

Thanks for the nudge, CG ^^
 
#11
Home - Pat Chapman's Curry Club

He's reckoned to be a bit of a guru on the science of it.... but if you look at the size of the ******, he was a little more heavy handed than Ghandi with the ghee.

Curry is such a personal thing, I'm more inclined towards the Thai curry at the moment, gone away from the Indians a little, try some of the offers in B&M, you often find some authentic stuff that has been imported and not sold well, but is spot on to your taste, but if you like it, buy up a sackfull, because it probably won't come around again.
 

jarrod248

LE
Gallery Guru
#13
For Thai curry use Mae Ploy brand. Couple of tablespoons of paste in a pan with some oil. Heat to release flavours, mix in couple of tins of coconut milk, heat up add raw or cooked meat, chopped onions, mushrooms, carrot or whatever vegetables takes your fancy.
Heat until meats cooked.
 
#16
Indian Railways Lamb Curry
Northern India
2½ – 3lb shoulder or leg of lamb, unboned weight.
1 large onion, peeled and finely chopped.
Handful of curry leaves (neem).
2 large potatoes, peeled and cut into 1" dice.
7 cloves garlic, peeled and mashed.
2" piece ginger, peeled and finely chopped.
6oz coconut milk or 2-3oz coconut cream.
2 teaspoons tamarind concentrate.
6 chillies, seeded and chopped.
1 teaspoon cumin seeds.
1 tablespoon coriander seeds.
½ teaspoon turmeric.
Salt.
Ghee.
Have the butcher bone the lamb and save the bone. Cut the meat into 1" dice. Make a stock from the bone, half the ginger and some salt. Reduce to 8oz and strain.

Process the remaining ginger with the chillies and garlic in a blender to a make a paste. Grind the cumin and coriander and add to the paste with the turmeric and a splash of water. Melt the ghee. Fry the onion and curry leaves until soft, add the spice paste and fry for a further 3-5 minutes then add the stock, meat, potatoes and coconut milk or cream, bring to the boil and simmer for at least 30 minutes. Add the tamarind concentrate and salt to taste.
 
#17
I do a Vietnamese Curry

In a food processor combine 2 stalks lemon grass, 4 cloves garlic, 2 chillies, 2 teaspoons sugar,1 tablespoon madras paste and 2 of madras powder, teaspoon salt, some pepper, 3 tablespoons fish sauce and a splash of water..Liquidise and pour over some diced chicken. leave to marinade.

Cut 2 onions into quarters and brown. Set aside

Heat until very hot 2 tablespoons groundnut oil then add chicken and marinade, turn down heat, until chicken is cooked, put the onions back in continue for a few minutes. Add 300ml chicken stock and a tin coconut milk, simmer for 10 minutes.

Put on the rice

After 10 minutes add 4 tomatoes (quartered)

Garnish with coriander and serve

Enjoy.
 
#20
I mostly cook the sauce and the meat separately, and don't make a stew with lots of veggies floating about in it, as I used to; depending on the type of meat (and I love a good fish or prawn curry) it should be fried in a coating of spices - try flour, ginger, garlic and chili - before going into the sauce. Obviously fish and prawn should only be cooked for a minimal period of time. Only beef, lamb or pork should be frozen. I now use rice bran oil instead of olive oil, as I'm a fanatic for healthy eating (look it up if you don't know about it). Drink lots of good cold cava with it, Guinness otherwise.
 

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