Park Life 70 Posted October 18, 2017 Share Posted October 18, 2017 On 10/16/2017 at 10:34 PM, Meenzer said: In that vein, made this tonight, fairly straightforward (preemptively cut out the vegetable stock though, it'd have been swimming in liquid otherwise, a splash of water to loosen up the spices was enough). Brown basmati rice, lime pickle, onion parathas from the freezer aisle at Asda, Bob's your uncle or aunt depending on how they choose to identify. Beautiful. Love the chickpea innit. Link to comment Share on other sites More sharing options...
Park Life 70 Posted October 18, 2017 Share Posted October 18, 2017 Did a variation of this last night. Link to comment Share on other sites More sharing options...
Dr Gloom 19837 Posted October 18, 2017 Share Posted October 18, 2017 On 12/10/2017 at 2:05 PM, Alex said: The recipe's are for four portions anyway but I thought it was a bit tight and doubled the quantities but reckon that equates to about 6 portions rather than the 8 they claim. But anyway, the flavours are fucking spot on. The obvious missing ingredient to a restaurant / take away curry is the ghee but, while you obviously could make it with that, it's a bit too rich for every day stuff I reckon and you dont need it. It's obviously a canny bit healthier without it as well. I struggle to digest takeaway curry, I think precisely because of the ghee. Tastes just as good cooking a good curry recipe at home with olive oil. I actually prefer to make my own now and rarely call one in. I can do without the bloated belly sensation. As a fellow veggie, I highly recommend MJ's veggie curry easy book I was telling Meenz about earlier in this thread. I've cooked pretty much every recipe in it and they're all mint, taste completely authentic too. Link to comment Share on other sites More sharing options...
Howmanheyman 26934 Posted October 18, 2017 Share Posted October 18, 2017 On 12/10/2017 at 0:57 PM, The Fish said: Will do. Trying to branch out a bit as I tend to get stuck in a loop of making the same shit over and over. You'd make a great straight man setting up an open goal like that, Dave. 1 Link to comment Share on other sites More sharing options...
Alex 30450 Posted October 18, 2017 Share Posted October 18, 2017 24 minutes ago, Dr Gloom said: I struggle to digest takeaway curry, I think precisely because of the ghee. Tastes just as good cooking a good curry recipe at home with olive oil. I actually prefer to make my own now and rarely call one in. I can do without the bloated belly sensation. As a fellow veggie, I highly recommend MJ's veggie curry easy book I was telling Meenz about earlier in this thread. I've cooked pretty much every recipe in it and they're all mint, taste completely authentic too. Yeah I do love a takeaway curry but I'm pretty convinced it's the ghee which gives me the dodgy guts the next day as I've not had the same problem when making my own. Got a few more recipes to try in that surprisingly good Slimming World one I mentioned previously. Might try the Madjur Jaffrey one in the future but may as well explored a few of these first given the results so far. As I said, I've only tried the two so far but found them both to be pretty authentic tasting and not really much of a faff on. I've got pretty much all the dried spices I need now anyway so it's just a case of buying the odd bit of fresh chilli, ginger etc. now and again. I used to use pastes a lot but I think these taste better anyway. 1 Link to comment Share on other sites More sharing options...
Park Life 70 Posted October 18, 2017 Share Posted October 18, 2017 Only use a bit of paste as a building block, the rest I have a decent collection of dried spices. Fresh coriander makes a big diff as well. Very healthy too (full of vitamins). Link to comment Share on other sites More sharing options...
Meenzer 14060 Posted October 18, 2017 Share Posted October 18, 2017 I'm torn, because I think ghee does make a difference, but you can recreate some of that takeaway curry smell by chucking some asafoetida, fenugreek powder and brown mustard seeds in right at the start of proceedings (after the oil, before the onions) and that tends to be enough to kid the brain into not realising it's getting a healthier but possibly less authentic version of the end dish. (And fresh coriander is a gimme, yes.) Either way, eliminating ghee is obviously better for you in the long run, and I say that as something of a 1 Link to comment Share on other sites More sharing options...
Park Life 70 Posted October 18, 2017 Share Posted October 18, 2017 (edited) Olive oil alone doesn't work for me. I use it but mixed with a bit of butter and a bit of groundnut. As Martin says put the seeds, fenu and curry leaves in for a fry first. Ghee is deadly btw. Edited October 18, 2017 by Park Life Link to comment Share on other sites More sharing options...
Dr Gloom 19837 Posted October 18, 2017 Share Posted October 18, 2017 1 hour ago, Alex said: Yeah I do love a takeaway curry but I'm pretty convinced it's the ghee which gives me the dodgy guts the next day as I've not had the same problem when making my own. Got a few more recipes to try in that surprisingly good Slimming World one I mentioned previously. Might try the Madjur Jaffrey one in the future but may as well explored a few of these first given the results so far. As I said, I've only tried the two so far but found them both to be pretty authentic tasting and not really much of a faff on. I've got pretty much all the dried spices I need now anyway so it's just a case of buying the odd bit of fresh chilli, ginger etc. now and again. I used to use pastes a lot but I think these taste better anyway. Always get better results making yuur own pastes from scratch for sure Link to comment Share on other sites More sharing options...
Alex 30450 Posted October 18, 2017 Share Posted October 18, 2017 Aye, I mean you're effectively doing that with the dried spices whizzed up with onions, garlic etc I suppose. Link to comment Share on other sites More sharing options...
Tdansmith 2126 Posted October 18, 2017 Share Posted October 18, 2017 I had " an Eagles breakfast " this morning. A shit and a good look around Link to comment Share on other sites More sharing options...
Park Life 70 Posted October 18, 2017 Share Posted October 18, 2017 (edited) Reading your recipes and curry doings the last few years the scores are in: Leazes 9.2 Alex 8.8 Meenzer 7.9 Gloom 6.5 C.T. 6.2 Mrs P 4.0 Edited October 18, 2017 by Park Life Link to comment Share on other sites More sharing options...
Alex 30450 Posted October 18, 2017 Share Posted October 18, 2017 15 minutes ago, Park Life said: Reading your recipes and curry doings the last few years the scores are in: Leazes 9.2 Alex 8.8 Meenzer 7.9 Gloom 6.5 C.T. 6.2 Mrs P 4.0 Link to comment Share on other sites More sharing options...
Dr Gloom 19837 Posted October 18, 2017 Share Posted October 18, 2017 58 minutes ago, Alex said: Aye, I mean you're effectively doing that with the dried spices whizzed up with onions, garlic etc I suppose. definitely. i do mine in the pan: one fried onion with one chilli, three cloves of garlic, a thumb size piece of grated ginger then then two teaspoons coriander powder, one teaspoon cumin powder, and a quarter teaspoon tumeric all fried up until it becomes paste-like is an excellent start for a lot of tomato-based curry sauces. Link to comment Share on other sites More sharing options...
Dr Gloom 19837 Posted October 18, 2017 Share Posted October 18, 2017 if you dig paneer, alex, i can heartily recommend these three from that MJ book this is as good a saag paneer recipe as i've ever cooked https://thehappyfoodie.co.uk/recipes/spinach-with-fresh-indian-cheese-saag-paneer this one is good for dinner parties if you want to show off a bit. too rich for a bog standard mid week night, but dead easy to make https://thehappyfoodie.co.uk/recipes/fresh-indian-cheese-in-a-butter-tomato-sauce-paneer-makhani also, there is her Stir-fried fresh Indian cheese with green peppers from the same book, the recipe to which i can't find online, which i reckon i cook about once a week. it's our go-to mid week curry.....so good. you basically stir fry your paneer until it's golden, quickly fry a few chopped green peppers. then combine with the curry paste base i mentioned above, but you add a table spoon of soy sauce to it and a little water then chopped coriander right before serving. it's so good. sticky, spicy with a little extra tangy saltiness from the soy, which sounds unusual but works a treat. Link to comment Share on other sites More sharing options...
Alex 30450 Posted October 18, 2017 Share Posted October 18, 2017 15 minutes ago, Dr Gloom said: if you dig paneer, alex, i can heartily recommend these three from that MJ book this is as good a saag paneer recipe as i've ever cooked https://thehappyfoodie.co.uk/recipes/spinach-with-fresh-indian-cheese-saag-paneer this one is good for dinner parties if you want to show off a bit. too rich for a bog standard mid week night, but dead easy to make https://thehappyfoodie.co.uk/recipes/fresh-indian-cheese-in-a-butter-tomato-sauce-paneer-makhani also, there is her Stir-fried fresh Indian cheese with green peppers from the same book, the recipe to which i can't find online, which i reckon i cook about once a week. it's our go-to mid week curry.....so good. you basically stir fry your paneer until it's golden, quickly fry a few chopped green peppers. then combine with the curry paste base i mentioned above, but you add a table spoon of soy sauce to it and a little water then chopped coriander right before serving. it's so good. sticky, spicy with a little extra tangy saltiness from the soy, which sounds unusual but works a treat. Yeah, I do like Paneer and have used it before. Will have a look at those two, cheers. The stir fry one sounds good too. I'm going to try and experiment with some Oriental sauces from scratch too. Although I suspect it can't beat deep-fried tofu when it's done right from the take away. Link to comment Share on other sites More sharing options...
strawb 3660 Posted October 18, 2017 Share Posted October 18, 2017 I have that thing where coriander tastes like soap and I think it’s ruining some dishes for. I love Thai food and the occasional curry but it’s in the majority of them Link to comment Share on other sites More sharing options...
Renton 17824 Posted October 18, 2017 Share Posted October 18, 2017 47 minutes ago, strawb said: I have that thing where coriander tastes like soap and I think it’s ruining some dishes for. I love Thai food and the occasional curry but it’s in the majority of them Couldn't agree more about coriander. Also Thai food has too much coconut. Think I more prefer the heat from piri piri nowadays. Link to comment Share on other sites More sharing options...
Renton 17824 Posted October 18, 2017 Share Posted October 18, 2017 And ghee always makes me I'll the next day, to the extent I can rarely eat a restaurant curry nowadays unless it's a dry one (byriani or something skewered). It's also probably very bad for you. It's possibly the reason coronary heart disease is rife in sub continent populations. Link to comment Share on other sites More sharing options...
Dr Gloom 19837 Posted October 18, 2017 Share Posted October 18, 2017 Coriander is the king of herbs. Love the stuff. Link to comment Share on other sites More sharing options...
Tdansmith 2126 Posted October 19, 2017 Share Posted October 19, 2017 On 18/10/2017 at 11:01 PM, Dr Gloom said: Coriander is the king of herbs. Love the stuff. I never knew coriander was the king of the top of the cooker Link to comment Share on other sites More sharing options...
Alex 30450 Posted October 20, 2017 Share Posted October 20, 2017 Link to comment Share on other sites More sharing options...
Meenzer 14060 Posted November 14, 2017 Share Posted November 14, 2017 Made the gratin at the bottom of this page tonight. I was from the north once, you know. Link to comment Share on other sites More sharing options...
Christmas Tree 3997 Posted November 14, 2017 Share Posted November 14, 2017 16 minutes ago, Meenzer said: Made the gratin at the bottom of this page tonight. I was from the north once, you know. That wouldn’t fill a rabbit. Good choice of newspaper though. Link to comment Share on other sites More sharing options...
Meenzer 14060 Posted November 14, 2017 Share Posted November 14, 2017 Aye, spuds, cheese and cream notoriously leave you feeling famished. (It was as a side dish though, don't worry. ) Link to comment Share on other sites More sharing options...
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