Curry Recipes Online
Beginners Guide => Just Joined? Introduce Yourself => Topic started by: yesiamdave on June 27, 2011, 06:51 PM
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Hi. I'm Dave.
Been looking for some authentic curry recipes to impress my friends at dinner etc. Oh and cause I love curry myself. Tried loads of so called 'authentic recipes' but they never seem the same. Hopefully I can learn some things here.
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Dave,
Welcome mate, you have come to the right place. there is a wealth of curry chefs/ enthusiasts on this forum and some brilliant recipes to use. You wont be short of advise either.
good luck and have fun.
Alan ;D
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Thanks. Is there a simple base gravy you can recommend to me? I'd like to start somewhere simple. Going to have a look at the recipes now.
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Hi yesiamdave,
Probably the most simple and in my mind one of the best Bases on this forum is Taz's, simple but delicious..... give it a try....
Oh!! And welcome to the forum by the way, you won't need to search any further for you're Indian dream....... :)
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I'm really hoping one day to be able to have a bit of a come dine with me style evening, and put on two or 3 different dishes. I'll have a look at Taz's recipe and give it a go tomorrow.
One thing I have always had trouble finding is ginger/garlic paste. Also, are there any implements that make peeling the garlic cloves easier? Its a right pain.
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Dave,
I can also vouch for Taz's base as well, i have had excellent results with it too.
More experianced chefs than myself are endorsing chewytikkas base as being the mutts knutts.(Razor ;D).
so i am giving that a try next.
Alan ;D
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What is BE spice also?
Seen it in some recipes.
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spice mix by an author called Bruce Edwards.
I use Razors spice mix which is the mutts knutts ;D. Just go on one of his recipes and there will be a link leading to his spice mix.
Alan ;D
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Sorry yesiamdave,
But if you want the fruits you have to labour I'm afraid......
You can buy ready made garlic puree, ginger puree and a mixture of garlic/ginger puree.....
But the best way is to peel it all yourself, blend it to a smooth paste, add 1 tsp turmeric, (a natural preserver) some rapeseed oil and pop it in a jar in the fridge where it will last for about 3 weeks and taste much better than the pre-made jar stuff.
Also when putting into a jar, ensure you cover it with enough oil to form a seal then before putting the lid on, just put a cover of cling film on the top of the jar before screwing the lid on, to keep the air out, it stays fresher for longer!! :)
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Thanks for all the advice.
I am going to make Taz's base sauce tomorrow. One last thing - is there a simple recipe that you would recommend to me for a first try? I'd like to be able to make something medium hot. Maybe Dhansak strength but with a little more sauce. Personally I like Madras but the GF finds it too hot.
A lot of the recipes seem quite advanced, but I will definitely try them.
Glad I found this site.