Park Life 70 Posted May 9, 2009 Share Posted May 9, 2009 You can make a canny curry by using the pastes that you can buy. Then you can add a bit of fresh chilli, ginger or whatever to suit your tastes. Instead of cutting the ginger, grate it - world class! Link to comment Share on other sites More sharing options...
Guest alex Posted May 9, 2009 Share Posted May 9, 2009 You can make a canny curry by using the pastes that you can buy. Then you can add a bit of fresh chilli, ginger or whatever to suit your tastes. Instead of cutting the ginger, grate it - world class! I thought everyone grated it. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted May 9, 2009 Share Posted May 9, 2009 You can make a canny curry by using the pastes that you can buy. Then you can add a bit of fresh chilli, ginger or whatever to suit your tastes. How funny is that I found this thread to ask if anyone had a good curry recipe! Has to be mild though. I had a grand recipe that mum in law gave me years ago which I used to use and cant find now. (making from scratch mind) Last night I used a jar one and added mango chutney, sultanas etc but tbh it wasnt good. I'm on about the paste in jars rather than the sauce in jars btw. The latter is pretty naff. Cant recall seeing pastes in jars alex, who makes them? That would be good, I can add what I like then. Pataks for example. Available in all good supermarkets, as they say. There's some canny recipes on their website too. You can even mix pastes (like madras and tikka) to do a chilli masala etc. Obviously you like the mild ones so if you're doing something like a korma, you also add cream, almonds and so on. Add a few sprigs of thyme to their Karai sauce with some chicken and it's spot on. They had a big sale of the stuff at the local sainsburys; 72p a jar. My cupboard is full of jars now! Link to comment Share on other sites More sharing options...
Park Life 70 Posted May 9, 2009 Share Posted May 9, 2009 (edited) You can make a canny curry by using the pastes that you can buy. Then you can add a bit of fresh chilli, ginger or whatever to suit your tastes. Instead of cutting the ginger, grate it - world class! I thought everyone grated it. No Alex. NO! You thought wrong. Ginger shouldn't be fried at the start with the garlic but added in the middle (after water) phase. Edited May 9, 2009 by Park Life Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted May 9, 2009 Share Posted May 9, 2009 How appropriate that a thread started by Gemmill on cooking should end up with a dicussion on ginger. Link to comment Share on other sites More sharing options...
The Fish 9027 Posted May 9, 2009 Share Posted May 9, 2009 add a diced Bounty bar to your Korma Link to comment Share on other sites More sharing options...
Guest alex Posted May 9, 2009 Share Posted May 9, 2009 add a diced Bounty bar to your Korma Not heard that one before. A bit of dark chocolate in a chilli is good though. Link to comment Share on other sites More sharing options...
Tom 13883 Posted May 9, 2009 Share Posted May 9, 2009 add a diced Bounty bar to your Korma Coconut milk might do the job like Link to comment Share on other sites More sharing options...
Guest alex Posted May 9, 2009 Share Posted May 9, 2009 add a diced Bounty bar to your Korma Coconut milk might do the job like You don't want coconut milk in a korma. It would be like a Thai curry and runnier than a normal korma. Link to comment Share on other sites More sharing options...
Tom 13883 Posted May 9, 2009 Share Posted May 9, 2009 I've used it before like. Link to comment Share on other sites More sharing options...
peasepud 59 Posted May 9, 2009 Share Posted May 9, 2009 add a diced Bounty bar to your Korma Fuck me, have you never heard of calorie control? Link to comment Share on other sites More sharing options...
Guest alex Posted May 9, 2009 Share Posted May 9, 2009 I've used it before like. Fair enough, I just thought it would be a bit wattary. Link to comment Share on other sites More sharing options...
Tom 13883 Posted May 9, 2009 Share Posted May 9, 2009 Depends how much you use I suppose. Link to comment Share on other sites More sharing options...
Tooj 17 Posted May 9, 2009 Share Posted May 9, 2009 Forgot to mention btw I got this for Christmas off me mam and dad. http://www.amazon.co.uk/Great-Curries-Indi...2799&sr=8-1 Made a Rogan Josh last night. Rather nice. Link to comment Share on other sites More sharing options...
Tooj 17 Posted May 9, 2009 Share Posted May 9, 2009 Anyone tried some of LeazesMag's curries before? Lush. Link to comment Share on other sites More sharing options...
Tom 13883 Posted May 9, 2009 Share Posted May 9, 2009 Aye I have it saved. Like a massive .txt full of them Making one tonight incidentally (not one of Steve's, one from a book), one meat and one veggie but I don't know what yet. Link to comment Share on other sites More sharing options...
Toonraider 0 Posted May 10, 2009 Share Posted May 10, 2009 add a diced Bounty bar to your Korma Coconut milk might do the job like I prefer The Fish' s idea Right I shop at Sainsburys, so will pick up a couple curry paste jars and give them a whirl, thanks. Link to comment Share on other sites More sharing options...
Park Life 70 Posted May 10, 2009 Share Posted May 10, 2009 add a diced Bounty bar to your Korma Coconut milk might do the job like I prefer The Fish' s idea Right I shop at Sainsburys, so will pick up a couple curry paste jars and give them a whirl, thanks. Balance it with some fresh ing like garlic, corriander and ginger. Finish with lime rather than lemon. Link to comment Share on other sites More sharing options...
Toonraider 0 Posted May 10, 2009 Share Posted May 10, 2009 (edited) add a diced Bounty bar to your Korma Coconut milk might do the job like I prefer The Fish' s idea Right I shop at Sainsburys, so will pick up a couple curry paste jars and give them a whirl, thanks. Balance it with some fresh ing like garlic, corriander and ginger. Finish with lime rather than lemon. mmm yes I love coriander too. Not sure about garlic in a curry?? I suppose I've only made mild currys in the past with Mango chutney, apple, onion, coconut, cream etc. Edited May 10, 2009 by Toonraider Link to comment Share on other sites More sharing options...
snakehips 0 Posted May 10, 2009 Share Posted May 10, 2009 Curry sauces = shite imo. Make your own for a far better taste. Not to mention the lack of additives and salt in your own curry. Link to comment Share on other sites More sharing options...
Fop 1 Posted May 10, 2009 Share Posted May 10, 2009 Curry sauces = shite imo. Make your own for a far better taste. Not to mention the lack of additives and salt in your own curry. Transfat and oestrogen Link to comment Share on other sites More sharing options...
Park Life 70 Posted May 10, 2009 Share Posted May 10, 2009 add a diced Bounty bar to your Korma Coconut milk might do the job like I prefer The Fish' s idea Right I shop at Sainsburys, so will pick up a couple curry paste jars and give them a whirl, thanks. Balance it with some fresh ing like garlic, corriander and ginger. Finish with lime rather than lemon. mmm yes I love coriander too. Not sure about garlic in a curry?? I suppose I've only made mild currys in the past with Mango chutney, apple, onion, coconut, cream etc. No such thing as a mild curry. I guess you've been making casseroles. Link to comment Share on other sites More sharing options...
snakehips 0 Posted May 10, 2009 Share Posted May 10, 2009 Curry sauces = shite imo. Make your own for a far better taste. Not to mention the lack of additives and salt in your own curry. Transfat and oestrogen There should be a transfat window, I agree. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted November 3, 2009 Share Posted November 3, 2009 Inspired by Meenz, I made a chili from scratch tonight! Fried some mince and onions, then added a teapsoon of a d.i.y. chili mix (I used 2 tsp of paprika, 2 tsp of cumin, 1 tsp of thyme, 1/2 tsp allspice and 1/2 tsp of garlic powder to make it. Got enough left over for another chili some other time ) and a diced chili pepper. Served with rice and a generous dollop of sour cream. Magnifique. Except even though I had washed my hands, I scratched my nose and managed to transfer chili powder to my right nostril. Agony. Link to comment Share on other sites More sharing options...
trophyshy 6434 Posted November 3, 2009 Share Posted November 3, 2009 I love chilli, have it usually twice a week. Use Bhut Jolikia (sometimes known as Naga Jolokia). The hottest chilli on earth at over 1,000,000 scoville units. http://en.wikipedia.org/wiki/Scoville_scale I have, once, burned my stomach. Link to comment Share on other sites More sharing options...
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