Somebody throw me a nice curry recipe.
I like both restaurant style and traditional, meat based.
Something that you actually use & enjoy yourself.
Get an inch of ginger, a bulb of garlic, a few birds eyes and one shitload of onions, fry it all gently for fifteen-twenty minutes in clarified butter.
Add a couple tablespoons of coriander and cumin seed, teaspoons of turmeric, mustard and fennel seed, a few curry leaves, or just garam masala if you've got some.
Brown some lamb neck, add a tin of tomatoes or passata and about as much water, simmer for two hours.
If you want, fry some pepper slices, more onion and fresh tomato on a high heat and stir it through near the end.
recipe on the back of the box
>>7296200
take a huge shit and dont wipe ur hands and u got the perfect spice right in ur hands
would really like a good dhansak recipe if anyone's got one. i fucking love a chicken dhansak
You need:
White basmati rice
One large onion finely diced
One whole bulb of garlic
Ginger root
2 Serrano peppers, deseeded
Shrimp peeled and deveined
Two cans of tomato sauce
Heavy cream
Frozen peas
Ground Coriander
Ground Cumin
Garam Masala mix
Paprika
Turmeric
Black pepper
Salt
Cilantro
Okay, start by washing your rice 3-5 times in cold water. This will rinse off the starch, allowing it to cook properly and not gunk up. Put it in the rice cooker with olive oil and salt, and some caraway seeds if you've got them. Stir the rice occasionally.
Next, throw the onions in a pan with some butter on medium heat. Let them cook for about 20 minutes, stirring occasionally, until brown.
While those are going, peel your garlic, ginger and serrano peppers and throw them into a food processor, blitz until liquefied. This paste is hugely important in indian cooking. When your onions are brown, throw in the paste. Stir constantly for about 1-2 minutes, until the strong ginger smell subsides.
Next you throw in the spices. For a typical masala like this, mix up 2 tbspn Coriander with 1 tbspn cumin. Next add 1 tbspn garam masala mix. 1 tbspn paprika, 1 tbspn turmeric, and 1 tbspn black pepper.
Throw all those spices in at once, and stir constantly for another 30 seconds-1 minute.
Now throw in the tomato sauce and stir. Reduce heat to a low simmer.
In another pan heat up some oil and cook your shrimp 80% with garam masala seasoning. Once par-cooked, put the shrimp in the sauce w/o the oil. Now turn the heat up and finish the sauce. Add heavy cream. Cook for another minute and remove from heat.
Put your frozen peas in the finished rice. Now serve the rice with shrimp masala on top, garnished heavily with cilantro and a side of lime wedges.
Enjoy.
>>7296266
you do a lot of throwing in your cooking lad
>>7296266
I forgot to mention the ratio for basmati is 1:1.5
So for one cup of rice you add 1.5 cups of water.
For 2 cups, add 3.
Source: White guy who fucking loves his curry
>>7296279
What am I some sort of limp dick faggot who gently places his ingredients in the pan? FUCK THAT!
THROW THAT SHIT IN THERE MOTHERFUCKER!!!!!!
>>7296287
This guy knows what he's talking about. The real secret to cooking is ingredient velocity.
report and hide all vegan threads
>>7296200
>I like both restaurant style and traditional, meat based.
Is either of those supposed to mean something?
>>7296280
Well it's a shame that you have never had a real curry.
>>7296431
What's the matter with that recipe?
>>7296472
An authentic Indian curry will absorb large amounts of human faeces just from the air, much like how Belgian lambics are brewed in open vats and take on wild yeasts to give them their unique taste.
If you're making a curry outside India you can replicate this by adding 1/2 cup of fresh human faeces to your garlic/ginger/chili before you blend them for that authentic flavour.
>>7296200
I'm sharing this with all of you.
http://www.mediafire.com/view/v7o50fhny7a0x7m/The_Curry_Secret_Indian_Restaurant.pdf
It's a book I really like and it's extremely useful with many recipes!
>>7296490
Silly.
>>7296502
Thanks for link anon.
There are some good recipes here and this was undoubtedly written for the British market, it pains me to see Americans make the wrong assumptions about certain Indian cooking methods but if they look carefully, they could learn a thing or two (I won't say why, that will spoil the fun.)
I had to vacate my home unexpectedly about a year ago and have to leave my cookbooks, this will be bookmarked.
Thanks again.
https://www.youtube.com/watch?v=NshiJSNBWNs Use sesame oil on the spices as well.
>>7296560
>Use sesame oil on the spices as well.
I disagree
This recipe is Ok for a beginner but I might suggest throwing in a little more smoked paprika with the initial frying of the chicken, than the chef did here (I don't want to pick too much fault on a beginner recipe).
Ghee is far superior to cook with and hopefully you should be able to find some (even vegetable ghee) rather than mess about making your own or using oil.
>>7296559
You should just download the file since I'm not sure if I'll have this mediafire accout forever.
I love to make korma chicken with this and the curry sauce recipe but it's a real pain in the ass to cook it. But in the end, the result and rewards is great.
https://www.youtube.com/watch?v=tGQdSU229lA
https://www.youtube.com/watch?v=w9AmpAfuR_Y
https://www.youtube.com/watch?v=e567LE4GPK0
https://www.youtube.com/watch?v=UgzHVWm31OA
https://www.youtube.com/watch?v=OokDiSORY6k
https://www.youtube.com/watch?v=W8K3jRvOowA
https://www.youtube.com/watch?v=9ZgVBcLz3R0
>>7296428
Yes. Restaurant style, Usually British Indian Restaurant or BIR, is a distinct cuisine on it's own which is quite apart from the various traditional Indian cuisines, although based upon them. Meat based.... Means not vegetarian.
I
>>7296677
>You should just download the file
Ok mate. will do.
>>7296200
whats the difference between restaurant style and meat based? vegetarian curry is goat op get rekt
>>7296904
For most normal people (omnivores) and not others following a fad diet fashion, then some veg curries are Ok.
Try a Dahl, onion baji, gobi aloo or even a sag baji?
