Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: Geo65 on March 14, 2020, 05:17 PM
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This place was a staple of mine back about 20 or more years ago. I used to get the basic Meat Curry which was amazing. The place has been closed for I don't know how long. I had moved to another part of the country and was very rarely back visiting.
I would love to get the basic curry recipe if anyone has it? I have never been able to get a curry like it anywhere. I have been trying hard to find something close to it but no luck.
I remember it being a reddish colour not spicy but very flavoursome. I could have eaten buckets of it with Nan bread dipped in it. :tears:
Can anyone help?
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Hi Geo65. It's going to be tricky finding the recipe for that particular basic Meat Curry. You could try something like this and then modify it or even convert to BIR method if you wanted or felt it necessary.
Beef or lamb.
https://www.gastrosenses.com/blog/beef-masala-curry/ (https://www.gastrosenses.com/blog/beef-masala-curry/)
Or this is a basic Meat Curry,
https://www.thespruceeats.com/indian-lamb-curry-1957560 (https://www.thespruceeats.com/indian-lamb-curry-1957560)
Google Masala Gosht, ie meat curry (very loose translation).
This one looks OK as well.
https://www.youtube.com/watch?v=UbNTKireHaw (https://www.youtube.com/watch?v=UbNTKireHaw)
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I remember it being a reddish colour not spicy but very flavoursome.
I guess the meat was probably lamb and, if so, it may been similar to the slow-cooked buffet dishes which I described on another recent thread called 'Lamb Bhuna'.
You could do worse than find the Aldi bhuna sauce and use lamb, slow cooked for at least twice as long as they recommend on the jar. Whilst this sauce is not as good as a restaurant dish, it's in the same ball park, so might give you an idea.
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Thanks guys for your replies,
I will certainly try some of the suggestions. I did find that lamb is one of the secret ingredients for a good curry. I thought for years when I asked for meat and asked is it beef and they said yes I believed it was. I now know differently :uh what:
I made a Masala out of the easy curry book on Friday and it was really nice. Plenty spare in the freezer for a quick curry fix.
I also tend to make extra rice so I can mix rice and curry in takeaway cartons for freezing. These are so good for a work lunch :smile: the looks of jealousy from my co-workers are priceless. :lol:
My quest continues.
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Better than lamb, if you can get it, is goat or mutton, Geo.
** Phil.
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Hi and welcome Geo.
I truly believe that it will be impossible to recreate that curry from twenty years ago as it exists only in your memories of it, and other factors in your life at that time which influence those memories.
I'm sure you'll have fun trying though :like:
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Sounds like an excuse to stay at home and eat lamb curries night after night. Self-isolation, here I come! :lol:
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Correct Garp. Without knowing the method and spices used by the original cook it may be a long journey.
Geo65, do you think the dish was traditionally cooked or BIR method?
The fact that it was a basic Meat Curry, should provide at least a slight possibility of recreation. I think we've all eaten a particular curry at some point that just hits the spot. A bit like a staff chicken curry, this dish was probably quite a simple affair. It would most likely have contained only common ingredients and spices and be prepared in such a way as to call it Basic Meat Curry.
My first step would be to try a basic meat curry recipe to determine the type of meat by making the same dish with beef and lamb, (or mutton / goat if you feel inclined). Then try a few slightly different modifications and variations to see if your getting close. A word of advice is to keep good notes of what you do. There's nothing worse that doing something really good and being unable to recreate it.
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Correct Garp. Without knowing the method and spices used by the original cook it may be a long journey.
I think you missed my point completely my friend. Even if Geo is able to produce exactly the same curry, it won't be the same.
There are some interesting articles on nostalgia out there :)
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Interesting they may be Garp, but they
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Interesting they may be Garp, but they
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Interesting they may be Garp, but they
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Early seventies i used to get a meat madras from my local,
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Yesterday I began the testing of Basic Meat Curry. I used two of the recipes linked earlier, being the "Beef Masala Curry" and the "Delicious Indian Lamb Curry". They are unsurprisingly very similar really so other than the fact that one is Beef (meaty spare ribs) and the other Lamb (Shank Meat), it should be a good test to determine the favoured meat.
Neither recipe has any mention of a "Curry Powder" but both had "Garam Masala". I split the difference and reduced the amount of GM and added in a small portion of CP. As I prefer a thicker gravy, I also dredged the meats in seasoned flour before the frying stage.
As both dishes were prepared in a home cooked style (not BIR), I have rested them overnight in the fridge to develop and will be eating them for tonight's dinner. I did have a little sample of the beef when I was removing the bones and it was pretty delicious. Pressure cooked it was very tender and full of flavour already. I'll give the lamb dish 15 minutes or so under pressure before serving.
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A quick update on how these dishes went. It's really difficult to say I prefer one over the other. Both recipes (slightly modified to include curry powder) produced very enjoyable and moreish dishes eaten with basic rice and a garlic naan. The interesting thing to note is that both were prepared using cuts of meat that clearly were the last choice of other shoppers. The traditional curry cooking process, in particular the pressure cooker, certainly does enhance the characteristics of otherwise difficult cuts of meat.
If anything, all I would say is that they needed slightly more "curry" flavour. What I now intend on doing is reducing the Garam Masala further, trying different blends, increasing the curry powder, and playing around with a few different curry powders and possibly mixed powder or things like Kitchen King Masala. Maybe the addition of a little homemade Balti Paste.
I do hope the OP gives some feedback on there own efforts.
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Hi, Thanks for all the feedback sorry I haven't been active on this forum. Life got in the way as you all can imagine.
I will try out your suggestions.
I hope you are all safe and well.