gonzo Posted January 8, 2012 Posted January 8, 2012 tell me how to rustle up a decent curry.......... im doing a curry for me and a few others after drunkenly agreeing to do so last night.i told em all ill blow their fucking heads off with the best curry they have ever tasted......i have never made a curry in my entire life. im going for a very hot curry of the indian variety...... any tips you bunch of shite hawks? ...the hotter the better by the way....
stevieb Posted January 8, 2012 Posted January 8, 2012 Try summat different and do it with a decent white fish. Had kingfish Xacuti in Goa and it was immense. Fuck knows how to make it!
Whites man Posted January 8, 2012 Posted January 8, 2012 Great, an opportunity for a "when I was in India" story. Went into the kitchen at a restaurant & watched the chef cook my curry, the trick was to quickly fry the spices in oil as hot as you can get it.
Garrp Posted January 8, 2012 Posted January 8, 2012 here you go... made it the other day and it was top notch
birch-chorley Posted January 8, 2012 Posted January 8, 2012 the above recipe is out of the Jamie Oliver book and is bang on the money!
Garrp Posted January 8, 2012 Posted January 8, 2012 the above recipe is out of the Jamie Oliver book and is bang on the money! correct otherwise known as the oracle
MickyD Posted January 8, 2012 Posted January 8, 2012 Have a tub of natural yoghurt standing by so if, when it's cooked, you taste it and it gives you blisters, you stir in the yoghurt and it knocks loads of heat off. (That's if you put too much heat into your own concoction, not if Jamie Oliver's is too hot)
superjohnmcginlay Posted January 8, 2012 Posted January 8, 2012 Madhur Jafferys Ultimate Curry Bible is a brilliant book. some recipes here http://www.foodari.com/Recipes/Default.aspx?SearchText=madhur%20jaffrey
Casino Posted January 8, 2012 Posted January 8, 2012 just one tip from me if you're having chicken, make the sauce, then just boil the chicken in it at the end - needs about an hour it'll fall apart oh aye, make it the day before you want it
no balls Posted January 8, 2012 Posted January 8, 2012 Madhur Jafferys Ultimate Curry Bible is a brilliant book. some recipes here http://www.foodari.c...adhur%20jaffrey She's the man, so to speak. My mother brought us up cooking from her books. (She doesn't like roast dinner dullness) It's not about the knocking your socks off hot, that's macho bullshit & what's the point when you can't actually taste it. Like Stevie says, you can't beat a good Goan curry.
jazza Posted January 8, 2012 Posted January 8, 2012 01204 559601 then plate it up when delivered and Bob's your uncle
gonzo Posted January 8, 2012 Author Posted January 8, 2012 01204 559601 then plate it up when delivered and Bob's your uncle is this fengshuis home number?
Casino Posted January 8, 2012 Posted January 8, 2012 http://www.192.com/atoz/business/bolton-bl3/take-away-meal-outlets/the-naz-indian-takeaway/e238fe04b3acae774d8270db30d939eb3e320573/ml/
gonzo Posted January 8, 2012 Author Posted January 8, 2012 http://www.192.com/a...9eb3e320573/ml/ do they deliver?
no balls Posted January 8, 2012 Posted January 8, 2012 do they deliver? No, but they do chicken & beef. Apologies, but I'm like Pavlov's dog.
Youri Djorkaeff Posted January 9, 2012 Posted January 9, 2012 You bong in shit loads of chilli and you just end up cancelling out all the other ace flavours, it doesnt make sense. Use no more than a few and let some of the other spices work their magic. And get some chappatti flour their piss easy to make.
Burndens Bogs Posted January 9, 2012 Posted January 9, 2012 (edited) If you're a rookie chef forget any complicated recipes. Do a "cheats" curry,just get a jar or 2 of Pataks Vindaloo paste,some diced chicken breast, chopped onion,a coupla tins of chopped toms, some chilli powder, and some natural yog.Follow the instructions on the jar, and like Mickey says - if it's too hot at the end,just add some natural yoghurt too cool it down.Serve with Uncle Bens Pilau rice and some fluffy fresh Nan bread, and yer mates will be impressed - just make sure you tell 'em you made it from scratch. Edited January 9, 2012 by Burndens Bogs
bolty58 Posted January 9, 2012 Posted January 9, 2012 A vegetarian from Batley gave us this some while back. Didn't know Batley had any vegheads but, there you go. We subsititued Madras and Vindaloo paste and have to say, this is very good despite our original unwillingness to have a curry without any form of meat in it.
jazza Posted January 9, 2012 Posted January 9, 2012 As a matter of interest do you have curry houses in your neck of the woods Bolty?
Fengshui Posted January 9, 2012 Posted January 9, 2012 Asda Jalfraizi & Pilau Rice, 8 mins in micro wave. Job Done.
bolty58 Posted January 9, 2012 Posted January 9, 2012 As a matter of interest do you have curry houses in your neck of the woods Bolty? Oh aye Jazza and I have done most of em. IMO the best is Royal India on Hay St (close to city centre). The best onion bhajis around down here and their pork vindaloo leaves a lasting impression. Plenty pap on about one called the Maya in Fremantle but I have been disappointed there on both visits. There are plenty of them mate - where there are Brits there are Indians it seems (and thank God for that). As an aside (and this is not a wind up to give you the shits Jazza), there was a takeaway not far from where I live called the Tartan Turban until relatively recently. Curries not bad at all for a Scot calling himself Cameron Khazi but his fcuking naan breads were toasted pizza bases! I shit you not! Went out of business when a new bypass called the Kenwick Link opened meaning all of the passing traffic disappeared.
jazza Posted January 9, 2012 Posted January 9, 2012 Oh aye Jazza and I have done most of em. IMO the best is Royal India on Hay St (close to city centre). The best onion bhajis around down here and their pork vindaloo leaves a lasting impression. Plenty pap on about one called the Maya in Fremantle but I have been disappointed there on both visits. There are plenty of them mate - where there are Brits there are Indians it seems (and thank God for that). As an aside (and this is not a wind up to give you the shits Jazza), there was a takeaway not far from where I live called the Tartan Turban until relatively recently. Curries not bad at all for a Scot calling himself Cameron Khazi but his fcuking naan breads were toasted pizza bases! I shit you not! Went out of business when a new bypass called the Kenwick Link opened meaning all of the passing traffic disappeared. In the tradition of Scottish cuisine I hope he deep fried them!
bolty58 Posted January 9, 2012 Posted January 9, 2012 In the tradition of Scottish cuisine I hope he deep fried them! Possibly mate. Only ordered them once and skimmed the fcukers over the back fence. Even the birds wouldn't touch em until a few days of consistent rain.
MickyD Posted January 9, 2012 Posted January 9, 2012 Possibly mate. Only ordered them once and skimmed the fcukers over the back fence. Even the birds wouldn't touch em until a few days of consistent rain. I remember doing this at a pub called the boatyard up through Abbey village. I'd taken wifey out for a meal when our eldest was about a year old. The yorkshires, I reckon, had been deep-fried. Absolutely inedible. We took them outside where the ducks were swimming about and broke them into bits. Each piece of yorkshire pud ended up with a little oil slick around it and ducks staring at it with a "Fuck off!" look on their faces.
Sweep Posted January 9, 2012 Posted January 9, 2012 Each piece of yorkshire pud ended up with a little oil slick around it and ducks staring at it with a "Fuck off!" look on their faces. Did they look at you as though you were quackers? Sorry
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