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-   -   Basic curry (http://www.homebrewtalk.com/f56/basic-curry-100552/)

Orfy 01-29-2009 07:46 AM

Basic curry
 
For those who are a packet and can cook I'm hoping this will show you how easy it is to make a cheap good curry. This is a fairly basic dish. Based on the fact it uses an onion stock it could be called a Balti but I cook curries like I make beer. How I like it rather than to a style.

I boil several large onion in just enough water to caver them then blitz to get a stock.http://img204.imageshack.us/img204/601/dsc00004qr8.jpg

Then I blend my own Garam masala. I'm not after anything that stands out because it is only a stock curry sauce and I'll add to it further when I use it. You could buy a ready mixed masala.
http://img93.imageshack.us/img93/1826/dsc00006co2.jpg

I use ghee and fry off casia bark and cloves.
http://img264.imageshack.us/img264/2797/dsc00002kh0.jpg

Once the ghee is flavoured Remove the bark and cloves. Then I add the Garam Masala
http://img516.imageshack.us/img516/296/dsc00003xj7.jpg

Orfy 01-29-2009 07:50 AM

After adding the stock I add curry leaves, whole chilli and fenugreek.

http://img207.imageshack.us/img207/6506/dsc00005zl3.jpg

This is now a base stock for multiple curries.
http://img144.imageshack.us/img144/3281/dsc00008fm6.jpg

Orfy 01-29-2009 07:55 AM

For this dish I marinaded diced chicken thigh in diced chilli, root ginger, garlic, a little powdered chilli, turmeric, coriander, lemon juice, yoghurt and saffron. The thigh is tastier then the breast and has better texture. It's also half the price.

http://img217.imageshack.us/img217/7296/dsc00007mm5.jpg

After this is fried off I add the curry stock.
http://img134.imageshack.us/img134/8283/dsc00009wk8.jpg
http://img217.imageshack.us/img217/1618/dsc00010jk5.jpg
Apologies. I had guests round so didn't take a picture of the plated dish.
I'll snap a picture next time.

Depending on the time you have this can be served from the pan after 20 - 30 minutes simmering. Just enough time to prep the rice and side or if you can leave it in a slow cooker for 4+ hours you'll have chicken that almost desolves in your mouth.

Brewsmith 01-29-2009 08:15 AM

Orfy, you're making me hungry, and I need to go to bed. I love curry and that looks fantastic. :) (I need a salivating smiley :D)

flyangler18 01-29-2009 09:24 AM

:off:Brewsmith, here's what you're need for such an occasion. :off:

Orfy, as usual, that looks fantastic! I love curry.

http://smileys.on-my-web.com/reposit...drooling-6.gif

zoebisch01 01-29-2009 01:39 PM

I made a really cool curry dish last night.

In a large pot, heat 2 Tbs Ghee, add a 3" Cinnamon stick and ~1 to 2 tsp Yellow Curry (I make my own as well) and 1 Tbs Minced Ginger root. Stir that briefly and then add about 2 medium cooking Pumpkin (Mine were the size of a large Butternut, in fact Butternut would work fine), 1.5" chunk (skinned) and about 1.5 C water, 1/4 C Sugar and a pinch of salt. Simmer this covered, stirring frequently for about 15 minutes. Add 1.5 cans Coconut milk (Not the sweetened kind), stir and reduce to a simmer for about another 20 minutes until the Pumpkin begins to break down and soften on the edges. Turn off the heat and add 1/2 bunch chopped Cilantro. Serve as a side.

Jolly McStanson 02-10-2009 02:23 PM

I love curry too, the problem is finding all the ingredients.

Orfy 02-10-2009 04:17 PM

Jolly.

If you can't find any Asian retailers locally then there are a lot of online retailers and wholesalers.

I'm cooking a curry tonight so will use a base stock and make a Lamb Vindaloo based dish with potato, vinegar and tomato along with probably a Korma again.

twst1up 02-15-2009 01:17 AM

http://smileys.on-my-web.com/reposit...g-dope-019.gif
makin me hungry


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