Curry Recipes Online
Beginners Guide => Just Joined? Introduce Yourself => Topic started by: Daveneavo on November 07, 2011, 09:13 PM
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Hi I am pretty new to cooking my own curry, I'm not bad around a set of pans and a stove and can competently follow a recipe. I am looking for a good rich tomato type curry (Jalfrezi, madras type) that is rich and hot (whats the best method to spice up my dishes I like hot). I am not a big fan of the curry's containing cream or yogurt. Can anyone stear me to any proven recipes and cooking methods please?
Regards
Dave
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Hi Dave,
You could do a lot worse than this one from our Cory Ander:
http://www.curry-recipes.co.uk/curry/index.php?topic=3877.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3877.0)
Maybe leave out the spiced oil first time as the whole thing can be daunting at first.
You will need to make the base sauce and mix up the spice mix before cooking the jalfrezi.
There are links in the above recipe for any spice mixes and the base recipe.
Cheers,
Paul
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Hi Dave, and a very warm welcome to cr0.
PaulP is offering you some sound advice there my friend. Cory Ander has a whole catalogue of great recipes, tried and trusted by many here at cr0.
Good luck,
Ray :)
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Cheers guys I will have a look!
Dave ;D
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I will second the choice Cory Anders recipes are well worth trying.
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So then guys the base sauce should this be made in bulk? How do you and how long can it be stored?
Dave
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Make the batch(to the letter dont change anything or leave things out,except the spiced oil if you are new to BIR cooking until you get used to it) then freeze in 300ml pots.
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Cheers Paul your a great help!
Dave
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Glad to see you followed my link, Dave (it's Pam here hehe)....welcome to the curryholics club ;)
If you're stuck or there's owt you need help with, these guys will sort yu out, they're a good buncha folks.
Happy currying!
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Ha ha nice one Pam I'm gonna have a crack at Pauls link this weekend!
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Domi, welcome back ! Where have you been since May ... ?!
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Glad to see you followed my link, Dave (it's Pam here hehe)....welcome to the curryholics club ;)
If you're stuck or there's owt you need help with, these guys will sort yu out, they're a good buncha folks.
Happy currying!
Whey hey, mi fave Yorkshire lass is back. Where you been Pam.
Ray (Bez) ;)
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I've been up to't'th'eyeballs for months....still manage to have the occasional lurk though, it's a bit like being a peeping tom, only far less erotically pleasing. :D
Used to go to school with Dave and saw him posting about his nagas on facebook so I slipped him a length oops sorry slipped him a LINK ::) :o
Nice to see the place looking so clean and tidy, who's got the job as Mrs. Mop? :P
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Hi Dave
Welcome to cR0, loads of fun and games here ;D
You may want to watch my video recipe to get you going.
http://www.curry-recipes.co.uk/curry/index.php?topic=5699.msg56564#msg56564 (http://www.curry-recipes.co.uk/curry/index.php?topic=5699.msg56564#msg56564)
cheers Chewy
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Hi Pam,
Nice to see the place looking so clean and tidy, who's got the job as Mrs. Mop? :P
Nobody really, no active mods. George is a mod these days but he's not as active as he used to be (are any of us though :P)
Ray :)
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Base mix and spice mix made! right then curry time let's cooking!!!!!!
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Well guys a success I made the jalfrezi tonight and it was a cracking first attempt. I followed the recipe to the letter for me I would prefer hotter a little less salt and sugar but all in all I can learn from it! Cheers Pam Paul and Ray a couple of questions1. Maybe silly question but to double the recipe would you simply double the recipe? 2. To hot up is it just more Chili powder? 3. Any more tomato based recipes for me to try?
Your help is appreciated
Dave
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Hi Dave,
Glad to hear you had a first time success.
1) Doubling up. Try it and see what you think. I manage to make a small double portion for the wife and me using 500 ml of base in a wok. I wouldn't like to put much more in and I think CA's Jalfrezi calls for 300 ml per portion.
Remember though that this is basically stir fried food and you often have to raise and lower the temperatures quite quickly while cooking.
2) Just add more chilli powder and/or use a hotter chilli powder. With a jalfrezi you have the option to use hotter fresh chillis as well.
3) Salt and sugar. Just add less next time. I use just over a quarter teaspoon of salt per portion. I don't usually add sugar to savoury curries.
More dishes - check out CA's bhuna, madras, chicken tikka masalla etc.
Cheers,
Paul
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Cheers Paul you have been a real help I'm really impressed with my first attempt I can't believe how authentic it tasts thanks a million again!
Dave
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For hot curries I use this base http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0) it's taken from a Bradford curry house and it's the mutts for me, I use that one and Razor's base and cycle between the two.
You'll have to have a crack at some of the side dishes too, some fantastic pakora/bhaji and naan recipes and Blade's tikka recipe is hard to beat and no yoghurty taste to it either, superb for curries....I've been away a while so there may be better recipes posted but for me you can't go wrong with those.
Hope your wife and kids don't mind you stinking the house out! :D Smells lush @ ours, like the bisto kids but with a bit more punch :P
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Cheers I will have a look at that. I gave my mate who is pretty clued up on curry eating a plate of my jalfrezi and he was mighty impresse.
Dave
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Aye it's good when someone else thinks it's great too though before long you might be like some of the other curry nutters and find that that you're forever in search of perfection as you own standards are way too high or you're way too critical of yourself lol....or OCD as it's more commonly known (obsessive currymaking disorder!). :D