Topic: self catering curries in New Forest

[Geoffbrick]

HI guys ,We're going down to the New Forest,closer to the sea,we're self catering, and last time we went,we found the takeaways were wanting. Have decided to go curries.First is Rick Steins coconut prawn curry,but would like suggestions,bearing we're self catering.I've got the job,cos she needs a break.

Cheers Geoffbrick.

[Gav Iscon]

Happy Chris's Staff Curry's nice

http://www.curry-recipes.co.uk/curry/index.php/topic,11933.0.html

[DalPuri]

Not a curry but..
Poha (pressed rice) upma from vahchef. I love it and its very easy to make.
If you can't get hold of any poha, it works just as good using plain boiled rice.

https://youtu.be/Yr8xC_K_Vqs

[livo]

Happy Chris's Staff Curry's nice

http://www.curry-recipes.co.uk/curry/index.php/topic,11933.0.html

This is almost identical to the Chicken Curry made for me recently by a friend's wife. They are Fijian Indian and the main difference is that they added some small vegetable pieces. Finely chopped carrot, peas, cut beans.  Delicious.  They also use quite a lot of Tumeric so this may be reflected in the mixed powder chosen.

Edit: forgot to mention they love to use curry leaf as well and I was surprised at how much was in the finished dish but it wasn't a problem..

[livo]

Here is staff curry extracted from the video. You will notice that the salt isn't used.  I think he just forgot or I missed it.

Staff Chicken Curry

Ingredients

1kg Chicken pieces on the bone (wings)
4 Chefs sp Veg oil or veg ghee
2 Indian Bay leaves
1/2 stick of cinnamon bark
7 whole green cardamom pods
5 cloves
3 medium onions chopped
1 green chilli chopped
2 Tbsp Garlic Ginger paste
Fresh Coriander chopped
3 Tbsp Mixed Powder
Chilli Powder to taste 1/2 - 1 1/2 tsp
1 tomato cut into 8 pieces
Hot Water as required.
Salt to taste

Method
Heat oil slightly and fry whole spices
Add onion fry for 1 minute
Add green chilli fry but do not brown
Add G G paste and continue to fry till translucent
Use water if necessary to avoid browning
Add salt.
Continue till onions melt.
Add 1/2 handfull chopped coriander
add 3 tbsp mixed powder and chilli powder to taste
Fry lightly then add some water if necessary
Cook for 2 minutes
Add chicken pieces and stir to coat
On low heat and with lid on cook and stir at 5 minute intervals 4 times.
Add tomato and cook for 5 minutes lid off
Stir and add more coriander (not too much)
cook 5 more minutes
Done.

[daveyham]

The salt goes in at 11.46 minutes. 1 teaspoon roughly.
Never tried this staff curry yet.
Looks good.

[livo]

Thanks. Fixed method by inserting "add salt".

[Geoffbrick]

Thanks all,for your recommendation
DalPuri:have never tried the pura,sounds interesting and will certainly give it a go.

 Livo:Got the recipe down,plus salt(thanks Daveyham

Gav Iscon:Sounds straightforward enough,what about Indian bay leaf,any substitution.?

Will have to find a WiFi spot and let you know the results

Cheers Geoffbrick

[Geoffbrick]

HI everybody, WiFi has allowed me to give you an update on self catering in New Forest.
Limited pots and pans hasn't stopped the Staff Curry being a success with similar ingredients,those available at Lidl,Sainsbury,Waitrose and Tesco,no Asian stores anywhere near.
DP :Haven't tried the Poha yet,but still looking forward to doing it as it's simple enough,even for me.

I've got to thank AJB 225 for sharing his Mother's Bengal Prawn Curry,did it this evening,followed the recipe apart from curry leaves,not available,substituted with one extra large chilli and a piece of Cassia bark,it went down well with poppodums,Guiness and Speckled hen,extras were asked for as there was a bit left over from first helpings.Thanks.,a great recipe