The Ultimate Curry Resource

[Chris_in_the_UK]

Many thanks Eddie!

[sestrel]

Wow - does that lady have any daughters in need of a husband? Me first

Now, where on earth am I going to find devils dung, or asafoetida , for my veggie curry?

(No, its not the same as troll dung, so I don't want any from here, no matter how many tonnes there are here thankyou)

Brilliant reference there Eddie, obliged!

[MerlinShepherd]

That's a fantastic resource Eddie. Many thanks for posting. On my return to the UK on Monday I'm going to make a start on some of those!

[GraniteQuarry]

Jesus, that is one monty load of air biscuits!

[Skier]

That's a man with a passion!

[stoneyloon]

Cheers for this Eddie...

[magirus]

Just noticed this, many thanks for posting!

[luckywatch]

This one is for those that can cook. Want to impress with a dish far better than the usual takeaway? The Chicken and Onions melt in the mouth. The fusion of the spices in the sauce will leave you on the edge of oblivion and on a good night could lead to a possible shag.................



First prepare the sauce.




Now prepare the Chicken.



Now make Chicken Dopiaza



Bon appetit.

[alexaff]

Your posts always make me hungry! Stop it :)

[luckywatch]

Your posts always make me hungry! Stop it :)

I know you don't mean it................... Plenty more to come so stay tuned.

[PickleB]

Pimp My Curry: The New Hot Ingredients: link. More curry related articles at the bottom of the linked page.

[Jel999]

Having made curries for 30 odd years, by far the best are recipes from Al's Kitchen https://www.youtube.com/channel/UC95...BVjfw/featured

and

Misty Ricardo https://www.youtube.com/channel/UCyx...cZ-Ky_JCJVr9yw

[Holsterman]

Strong recommendation for "Cook with Fem", everything I've tried has been absolutely delicious.

https://www.youtube.com/channel/UCEJ...jmrgdz3plyh77Q

[Carlton-Browne]

Now, where on earth am I going to find devils dung, or asafoetida , for my veggie curry?

I don't think it's difficult to get - I can even get it in my (predominantly Chinese) Asian market in Berlin. Packaging looks like this and a small tub goes a long way.

[Griswold]

Some nice recipes there. I'm making a Prawn Curry tonight, to my own recipe though. Serving it with a nice glass of Lassi - goes much better with curry than lager does.

I worked with a lot of Indians in the 60's and 70's and picked up lots of recipes and tips.

[dandanthewatchman]

wow; after you tried all those, you might need these:-

http://myshreddies.com/

I saw an advert for them at the back of Stuff Magazine & couldn't believe such a thing existed !

[luckywatch]

Tonight we had Chicken Dhansak. Its a 4 stage preparation so not for the feint hearted. Its basically a Chicken curry blended with Tarka Dal. This is restaurant quality.
First make the Tarka Dal.



This is the fried spices just before they are mixed with the lentils and it was so good I could eat that on its own. This is the best Tarka Dal I have ever tasted.



Now prepare the sauce.



Now prepare the Chicken.



Now make Chicken Dhansak.



I commend this curry to the house, enjoy.

[sestrel]

I don't think it's difficult to get - I can even get it in my (predominantly Chinese) Asian market in Berlin. Packaging looks like this and a small tub goes a long way.

I'll give the Chinese shop a go next week- remember though I live in the third world I have only so far heard of it used in certain rituals though..

[teadazed]

Wow! Just spotted this - great resource, thanks.

[GMT2]

Great resource, my wife will be visiting this forum more often

[luckywatch]

I forgot the money shot..................

[alexaff]

That looks damn good!!

I must make more base sauce!! Its just so time consuming making from scratch ( as you will know).

[swanbourne]

That looks damn good!!

I must make more base sauce!! Its just so time consuming making from scratch ( as you will know).

Choose your base sauce recipe carefully. I made a batch which called for quite a bit of black pepper and whilst it isn't hot, it bites the back of your throat quite unpleasantly.

Eddie

[luckywatch]

This ones really authentic and full of flavor. The pieces of green pepper are to die for in this sauce..................


Ingredients
Serves: 6
2 tablespoons vegetable oil
5 cardamom pods
8 whole cloves
3 bay leaves
1 teaspoon mustard seeds
3 onions, chopped
6 cloves garlic, finely chopped
675g chicken pieces, skin removed
2 tablespoons grated root ginger
1 teaspoon turmeric
1 teaspoon ground cumin
6 medium tomatoes, chopped
2 teaspoons ground coriander
1 teaspoon chilli powder, or to taste
salt and pepper to taste
3 green peppers, cut into strips
1 teaspoon garam masala
chopped fresh coriander, to garnish

Method
Prep:25min › Cook:1hr30min › Ready in:1hr55min
Heat the oil in a large pan over medium-high heat. Add the cardamom pods, whole cloves, bay leaves and mustard seeds. The mustard seeds will start to pop; at this point, add the chopped onions and garlic. Cook until onion is soft.
Add the chicken pieces to the pan and brown on all sides. Whilst browning, add the root ginger, turmeric, cumin, salt and pepper.
Once the chicken is browned, add the chopped tomatoes, ground coriander and chilli powder.
Reduce the heat to low, cover the pan and simmer for 30 minutes. After 30 minutes, add the green pepper. Continue to simmer for another 30 minutes.
Taste and season as needed with salt and additional chilli. Add the garam masala and simmer a further 20 minutes. (Remove the lid and simmer uncovered if the mixture is too watery.)
Before serving, garnish with chopped fresh coriander.



I recommend this curry to the house.[B][/B]

[alexaff]

^^^ I'll try that mate :)