Curry Recipes Online
Beginners Guide => Just Joined? Introduce Yourself => Topic started by: nige52 on January 23, 2006, 04:05 PM
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Hi folks,
My names Nige, I'm 54 this week and I've been an Indian curry addict since I was 18 maybe? I've lived in the Midlands all my life until moving to Spain 6 years ago, I'm still an addict and in a few minutes will be making another curry. On average I eat 5 or 6 a week, I'm not asked any more what I want for my tea, I'm just asked which one? ;D
I've only just found this site and didn't realise that there were so many like minded individuals out there. I've tried making 'Authentic' curries, but to be honest, I much prefer restaurant style meals which I have difficulty in replicating. My problem is I started going to Indian resaurants when the curries were dark, rich and full of flavours that to me were hypnotic and addictive, just as if they contained an ingredient that enticed you back a couple of days later......I can still taste the Omar Khayam's Chicken madras from 1970.............
Anyway, I caused a stir in the Express and Star, Wolverhamptons evening newspaper about 15 years ago when I sent in an article about how Indian restaurants curries had changed since the onslaught of fast cooked Balti houses, not saying that Balti's weren't as good, I was just bemoaning the fact that because Balti houses meals were much cheaper, the Indian restaurants were having a hard time competing and had started to cut corners with their cooking in an attempt to rival the Balti's.....Phew....didn't that bring a response....the E & S were swamped with readers letters agreeing with me and there were lots from curry houses offering for me to try their meals...I even had Peter Rhodes, the features editor come knocking my door asking me to do a weekly article on curries! No chance, they wanted to take my picture to put a face to a name, what? So that every take away I visited in the future could 'add' a little extra to my meal, I think not.......OK, thats me over with, I'll try to add a couple of my own recipes to the pile.
Best wishes,
Nige
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Hi Nige,
Welcome aboard and what a great story I look forward to seeing your recipes 8)
Cheers
cK
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Hi Nige, you are now home ;D
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"My problem is I started going to Indian resaurants when the curries were dark, rich and full of flavours that to me were hypnotic and addictive, just as if they contained an ingredient that enticed you back a couple of days later......I can still taste the Omar Khayam's Chicken madras from 1970............."
Hi Nige,
I know just the curry you mean! When I came out of the restaurant after eating a curry I felt "spaced out" and all legal as well!
We now know it is the ceratonin in the chillies that causes this reaction and makes you feel like that ( stoned! ), and also explains why we want to go back for more..............it is definately addictive!
Welcome to this little curry haven!
Is there anything like spices etc you have trouble buying in Spain or is it all easy to come by?
Ray
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No, we can get pretty much anything here, especially as there is an upsurge in British shops selling spices etc. My only problem is Coriander, it's hard to buy fresh here and I'm no gardener really. I'll have to try harder this year ;D
Nige
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Hi Nige,
There are a few places over here that sell fresh Coriander which is minced in jars which is at least an alternative to fresh. Perhaps you might know a few people back here in the U.K. that can get a few jars in their suitcase next time they come over to see you.
Regards
Ray
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Hi Nige ,
Have you tried looking for coriander in Spain by its other traditional name....cilantro ?
CC
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We can buy minced coriander, I have some in the fridge but to me it's not the same as fresh leaf, it seems to have lost it's potency and smell by being bottled. It is possible to buy fresh bunches off the markets and yes, it's called Cilantro here but it's not very popular so only the odd stall may have a few bunches, if you're lucky.
Nige
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Why don't you try gowing your own:
http://www.selfsufficientish.com/coriander.htm
I manged to keep a shop bought plant going for a few months last summer ;)
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I wash and chop the fresh coriander and then put it in a plastic ziploc bag in the freezer. I take out what I need and it is as god as fresh!
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Hi nige52
I have been living in inland Spain for about 5 months now. When I first arrived here my spices were sent over from the UK, but I needed somewhere in Spain where I could purchase them from. I searched everywhere for them without much luck, or the spices I could find were in small bottles that didn't last very long. I have now sourced the spices (including fresh coriander) so if you would like me to send you some please get in touch. I have also started cooking takeaway curries for a couple of bars in the area and they have been very popular with the Brits. check out my website for further information www.chickentikkaway.com
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Hi Mustafacurry,
I like your website and if i was in spain would certainly come to one of your curry nights.
Can you share your recipes on this site if their not already on here? I for one would like to see them.
Well done on the venture i hope its a success and you never know maybe one day you'll be running your own curry house....
Cheers,
Stew 8)
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Hi Stew
Thanks for that, I have posted my Chicken Korma recipe and I will post more of my recipes when I get more time.
The korma is very quick and does taste good although it's a bit too mild for me, I prefer a rogan josh.
Out of all the books I have read on curries (and i have read a lot) the best and nearest one to a real takeaway curry is the Chris Dillon one The Curry Secret that you have for download on your site. This is a great starter for anyone wanting to make real takeaway curries and once the reader has practiced the curries they can start to experiment a little with the amounts and variations of spices to make their own styles.