Hmm recepies
Strange one but hey ho. Are there any genuine Indians on here that can give me a great base recepie for a curry. All I find online is that BIR shit. My Indian mates always promise me they'll show me but we always end up getting pissed instead....Oh and I like it hot.
(bROKEN aRROW PUA HVI Master, Fri 29 Jun 2012, 11:15, 13 replies)

Use paste
Honestly, it's much, much easier. Use ghee instead of vegetable oil for added authenticity.

If you like it hot, I'd recommend Patak's Extra Hot, but it can be hard to find. Use their Madras with added chilli to your taste as an alternative.

By the way, I'm not Indian, but I am from Birmingham, if that helps.
(SnowyTheWereRabbit the Leporid from Hell, Fri 29 Jun 2012, 11:18, closed)

The Spice Tailor sauces available from Waitrose and online at the SpiceTailor site are great for curries and get very good reviews.
(caescarna Hell's Roomba, Fri 29 Jun 2012, 11:36, closed)

PS
I wrote my own curry recipe (with paste) up a while ago for someone else, so here you go. You'll probably want to add some chopped chilli and garlic (if you like garlic) at the beginning, if you prefer it hot. Serves about 2-3 (or one if you have a few helpings and keep some in the fridge). The meat is totally interchangeable - use beef or lamb if you prefer.

You will need:

Vegetable oil or ghee
Jar of Curry paste (I'd recommend Patak's Madras)
About 500g of chicken (doesn't have to be breast. Thighs, etc. are fine)
1 onion (2 if small onions)
1 tin of chopped tomatoes

1) Chop the onion
2) Heat vegetable oil or ghee in a pan and add the onion and a pinch of salt and a teaspoon of sugar. Fry till soft.
3) Add about 1/4 jar (3-4 heaped teaspoonfuls) of paste, and fry on a gentle heat for at least 5 minutes (the spices need to fry a bit to get the full flavour)
4) Chop up the chicken and chuck it in. Fry until it's cooked on the outside
5) Chuck the tomatoes in, cover the pan, and allow to simmer (don't overcook it by boiling) for at least 30 minutes.
6) Check the chicken at this point by taking a big chunk out and cutting it in half. If it's not cooked all the way through, chuck it back in and cook for longer

You can also add peppers, mushrooms etc (chuck them in at the same time as the onion), or spinach (chop finely and mix in about two minutes from end of cooking).
(SnowyTheWereRabbit the Leporid from Hell, Fri 29 Jun 2012, 11:54, closed)

This is a good site:

www.mamtaskitchen.com/
( Vambo, Fri 29 Jun 2012, 12:18, closed)

Birmingham is good enough
Went to see the cricket at Edgbaston years ago and went to a pub near the area (Think it was called the Sportsman)Best lamb curry I have ever tasted and very cheap!!
(bROKEN aRROW PUA HVI Master, Fri 29 Jun 2012, 12:36, closed)

I'm not Indian but this is a nice recipe I use
Only really works for chicken and has a medium spice flavour that can be altered

Ingredients:
Chicken (obviously)
Lemon juice, just a few shakes
Sea salt about a tablespoon
2 cloves of garlic (crushed/chopped)
1 teaspoon each of
Turmeric
Garam masala
Paprika
Medium chilli powder
Cumin seeds (ground)
1 box of coconut cream
Small pot of natural yoghurt

Method:
Cube the chicken and place in a bowl with lemon juice and sea salt for 20 mins

Meanwhile, combine all the spices and garlic with the yoghurt.

when the chickens time is up, drain the excess and pat it dry. 

 Add the chicken to the yoghurt and leave in the fridge for a good few hours (whilst you're at work is good) or at least 30 minutes

Cook in a pan until the chicken is cooked then add the coconut cream and leave it bubbling for 20 minutes or you think it looks good, it should thicken a bit

Serve with rice and home made flat bread

Flat bread is:
 250 ml of yoghurt and about 350g of plain flour with a spoon of baking powder and pinch of salt.

 Mix it up (and probably use more flour) and fry with a tiny bit of oil. Dough is also suitable for freezing
(Dr Zoidberg is going for a scuttle, Fri 29 Jun 2012, 11:53, closed)

Cheers guys
Haven't got any funny recepie stories, so got to get something out of this week :)
(bROKEN aRROW PUA HVI Master, Fri 29 Jun 2012, 12:37, closed)

One thing...without being too politically correct
"Curry" is a concept invented by the Brits - when they finished their tour of duty in the Raj, they wanted to be able to "take the taste home" so asked the locals to come up with curry powder.

The majority of "Indian" food in the UK is cooked by Bangladeshis. India's a fucking huge country, there are lots of dishes cooked there that you'll never see in an "Indian" in the UK. Here is a good example of actual "Indian" food (it's in Birmingham, massively recommended).

As many have said, the pastes available in supermarkets are a good starting point - chop and fry your onions, add the paste, then whatever other ingredients you want to use. If you want to take it one step further, start roasting the spices first, then add oil / onions / other ingredients.

Remember freezing a curry will tend to make it hotter.
(TheImmortalJenkins, Fri 29 Jun 2012, 12:48, closed)

you frightful ponce.

( janet aylia y'all motherfuckers need jesus, Fri 29 Jun 2012, 14:01, closed)

Fuck! I want curry now.

( girlinthehole, Fri 29 Jun 2012, 14:23, closed)

All the above comments are great
I have recepies in the cloud now :D
(bROKEN aRROW PUA HVI Master, Fri 29 Jun 2012, 14:38, closed)

I recommend "The Ultimate Curry Bible"

www.amazon.co.uk/Madhur-Jaffreys-Ultimate-Curry-Bible/dp/0091874157/ref=sr_1_1?ie=UTF8&qid=1340981524&sr=8-1

a good selection of curries.
(fibonacci_cunt cunt, cunt, cuntcunt, cuntcuntcunt,..., Fri 29 Jun 2012, 15:53, closed)

My recipe
Is an adaption* from my mums Madhur Jaffrey vintage curry book. It's a great book


*adaption = what I had in my cupboard
(Dr Zoidberg is going for a scuttle, Fri 29 Jun 2012, 16:06, closed)