The Curry Thread

[Nolongerjustalurker]

I love curry! If I’m getting a takeaway I tend to order vegetarian curries as I find them less oily, like saag paneer but I also love king prawn on puri.

I make saag paneer at home, or a daal - Jamie Oliver has a great recipe for a butternut squash daal topped with a fried egg, so good.

My boyfriend doesn’t like it too spicy so we tend to make a tikka masala or a rogan josh. Can’t stand curry from a jar

 

[265]

If anyone is like me & cba to make your own sauce then this company is the closest I have found to restaurant tasting curry sauces. Seriously SO SO tasty, especially the madras one The curry sauce co - I get them from Ocado

Just had a look at their website, very interesting, two flavours that interest me, problem is the pots serve 4 and we need to serve 2.

 

[ChampagneBox]

I love curry! If I’m getting a takeaway I tend to order vegetarian curries as I find them less oily, like saag paneer but I also love king prawn on puri.

I make saag paneer at home, or a daal - Jamie Oliver has a great recipe for a butternut squash daal topped with a fried egg, so good.

My boyfriend doesn’t like it too spicy so we tend to make a tikka masala or a rogan josh. Can’t stand curry from a jar

It’s amazing how much less oil you get when you have a veggie curry! And I agree about curry from a jar, they just all taste the same! In Jamie Oliver’s Veg book he has a delicious recipe for egg curry, I wasn’t a fan of the egg so I make the sauce but add chicken now

 

[AutumnGhost]

Just had a look at their website, very interesting, two flavours that interest me, problem is the pots serve 4 and we need to serve 2.

Perhaps we are extremely greedy but my husband and I will easily have half of this pot each.
If you don’t want it all you can use what you want & put it in the refrigerator- they are in handy pots

 

[Hc68759]

I’d go for a lamb rogan Josh or king prawn on puri with samosas, pilau rice and garlic naan. DP goes for butter chicken.

 

[rebremm99]

This thread has made me crave a curry so bad, I’m going to have to order one tonight now

 

[Welshgal]

I’m a butter chicken gal with lots of rice! Can’t handle anything too spicy

 

[265]

I’m a butter chicken gal with lots of rice! Can’t handle anything too spicy

Another Curry I love, mainly because it's mild.

 

[rivermonster]

Apologies if I am telling you all something you already know, but as a fellow curry lover, (who could also eat it every day ) I was always trying to make curry like I'd get in a takeaway/restaurant. By joining some curry groups on Facebook, I found out that the takeaway curries (i.e. vindaloos, kormas, madras etc) are classed as the British Indian Restaurant (BIR) way of cooking. It is quite the process to make them, but it's so worth it, as you're more likely to get the BIR taste (if that's what you're looking for - I personally love a traditional Indian curry like a Dhal just as much as I love a vindaloo!). I have started using the methods from Misty Ricardo who has 2 recipe books out and is also on Facebook, Instagram and YouTube. Other members from the curry groups really rate "The Curry Guy" and Glebe kitchen amongst others.

Just thought I'd pass this on, in case it is helpful to anybody

I watched a few you tubes from the Curry Guy a couple of weeks ago and made his curry sauce base - can't say I was impressed though.

 

[KitKat2000]

I watched a few you tubes from the Curry Guy a couple of weeks ago and made his curry sauce base - can't say I was impressed though.

This is disappointing after all the work involved. I have never had much look with Indian style recipes so if anyone has any foolproof base recipes please let me know! Looked at Glebe kitchen website they all look delicious

 

[Nolongerjustalurker]

It’s amazing how much less oil you get when you have a veggie curry! And I agree about curry from a jar, they just all taste the same! In Jamie Oliver’s Veg book he has a delicious recipe for egg curry, I wasn’t a fan of the egg so I make the sauce but add chicken now

Oooh I have that book I will check it out thank you!

 

[NJH]

I watched a few you tubes from the Curry Guy a couple of weeks ago and made his curry sauce base - can't say I was impressed though.

I've never used any of his recipes. But I know that I made a curry base sauce originally and then just tried to do my own thing with it, but I wasn't that impressed either.. so I bought the Misty Ricardo books and now know that I also needed to make ginger/garlic paste, sometimes an onion paste, grind all my spices etc.. it's a lot of cooking, but once you have your base gravy and the other bits done (and you can make loads so that there's spare) it's much quicker!

 

[under the ivy]

I’m really boring but you can’t beat a really creamy korma. Saying that, I love spice. I once had a beef massaman curry and it was so delicious. Never been able to find a sauce / spice mix to make one in the supermarkets.

 

[plymouthbloke1974]

If I order a curry it’s almost always a lamb dhansak.

At home I make my own version of chicken dhansak, Thai red/green curry with beef or chicken or pork, Sri Lankan beef or pork curry. Always rice with Sri Lankan and Thai curries, roti with Indian.

For veggies, sometimes I do an Indian styled mixed veg and sometimes Sri Lankan beetroot or green beans curries or red lentil. Sometimes Indian channa masala.

Basically I cook/eat a lot of curries.

Btw I will share my dhansak recipe if you like.

Please do share the recipe - love a good dhansak

 

[Emoji]

Oh I love a good curry. I make lentil daal but I never find currries I make taste as good as an Indian takeaway.
I find the Spice tailor kits from the supermarkets tasty. Way nicer than a jar sauce or paste.
Lately I’ve been picking a karahi with paneer or vegetables from a takeaway. Just the right level of spice for me. I like a chapatti, easy to make yourself too.

 

[NJH]

Oh I love a good curry. I make lentil daal but I never find currries I make taste as good as an Indian takeaway.
I find the Spice tailor kits from the supermarkets tasty. Way nicer than a jar sauce or paste.
Lately I’ve been picking a karahi with paneer or vegetables from a takeaway. Just the right level of spice for me. I like a chapatti, easy to make yourself too.

Look into the British Indian Restaurant (BIR) method of cooking, if you want to recreate that takeaway curry taste. It's quite a process, but totally worth it, in my opinion. I've bought Misty Ricardo's books, but there's quite a few BIR chefs out there. I only found all this out myself when I joined some curry groups on Facebook. I love curry, but I literally didn't even know BIR was a thing!

 

[Jelly Bean]

Oh I love a good curry. I make lentil daal but I never find currries I make taste as good as an Indian takeaway.
I find the Spice tailor kits from the supermarkets tasty. Way nicer than a jar sauce or paste.
Lately I’ve been picking a karahi with paneer or vegetables from a takeaway. Just the right level of spice for me. I like a chapatti, easy to make yourself too.

Seconding Spice Tailor kits. I've tried about four of them and they are lovely. Each one tastes distinctive - which you can't always say about some ranges. The butter chicken is really good.

 

[Notorious PIG]

Oh I love a good curry. I make lentil daal but I never find currries I make taste as good as an Indian takeaway.
I find the Spice tailor kits from the supermarkets tasty. Way nicer than a jar sauce or paste.
Lately I’ve been picking a karahi with paneer or vegetables from a takeaway. Just the right level of spice for me. I like a chapatti, easy to make yourself too.

Do you ever use ghee (ie clarified butter) in your Indian cooking? I’ve never had the guts to use it (I try to avoid excess sat fats in my cooking) but apparently it would make a big difference in the final result and give a more authentic/restaurant quality. I just don’t want to start using it and loving it.

 

[SpiceWeasel]

Do you ever use ghee (ie clarified butter) in your Indian cooking? I’ve never had the guts to use it (I try to avoid excess sat fats in my cooking) but apparently it would make a big difference in the final result and give a more authentic/restaurant quality. I just don’t want to start using it and loving it.

I like using ghee in measured amounts - it is worth it definitely in certain recipes, I always use it if I’m making dupiaza. I don’t use it all the time though cos of the sat fats like you say! Lasts forever too

 

[SavvyBee]

God I’m sorry I even read this, I’m newly pregnant and can’t keep anything down and have completely gone off everything but I’d been saying the first thing I wanted after restaurants open is a really nice curry and I’m so sad! I much prefer eating in than getting a delivery home.

Indian - usually prawn or chicken jalfrezi with extra heat, garlic naan, not a huge fan of rice with an Indian curry. Starters depends on who I’m with I love going with 3-5 people and picking at everything. Prawn purée, veggie momos, a really decent chicken tikka (I’m super fussy about where I’ll eat meat, in fact I’d often be happy left with a bowl of sauce and a giant naan). Couldn’t eat a korma or butter chicken!
I also love the food at Dishoom - chilli chicken, gunpowder potatoes and prawn kholiwada.

Love a Thai jungle curry, paneang or red curry. My husband will often have massaman and I’ll always have some but it’s too mild and sweet for me to eat a whole dish.