Curry...!!

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The-Engineer-That-Brews

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Nice big batch of mango chutney.
I get through the stuff like there's no tomorrow and at the moment Sainsbury's has cheap boxes of mangoes.
If there's a knack to quickly peeling and dicing a bagful of mangoes then it's certainly a skill I have yet to master - it takes me ages. I find holding the peeled fruit is like juggling with a bar of soap in the shower. Worth it though :-)

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The magistrate

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I have tried naans but although they taste ok the texture isn't right...I gave up trying. I mostly make curry for me as I was continually making for others...
Have you got a reliable recipe .??
My wife and our friends reckon my method has merits. I mix roughly equal measures of SR and strong white flour (the sort you'd use in a breadmaker). Toss in some demerara sugar (to give texture to the outside) and some natural yoghurt. Also some fresh roughly chopped garlic if liked plus some fresh corriander. Mix some demerara sugar with warm water and dissolve and add easy blend yeast. Leave to rise in a warm place. When risen toss that into your flour mix and beat with a wooden spoon maybe adding water but not too much: it needs to be quite firm. Cover with a tea towel and leave for a couple of hours to rise in a warm place. When you're ready, roll out the mix into whatever shape you like but make sure they are not more than roughly 1/8" thick. Get a substantial non-stick frying pan and add butter. Then, as Delia would say, get it as hot as you dare, and when so, add the rolled out breads. Turn several times and brush with butter each time to keep them moist. You will know when they are ready to eat. Yum yum. I also have an excellent onion bhaji recipe if anyone's interested along with smack-on mixes for home-made spice blends which make a heck of a difference.
 
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DavidDetroit

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I posed the question below on the sister-site and THEN I remembered curry is very big in the UK.
Anyway, I'm new to making the sauce. Someone was nice and gave me their recipe. It's very good but I was wondering if there's a more authentic way or some tips I might employ, some slight improvement, etc.? thanks.
If it matters, US T=14.8 ml US t=5ml

2 Onion, minced
2T garlic, minced, heaping
Salt and Pepper to taste
2 cans tomato sauce (could use canned diced tomatoes)
6T rounded, curry powder
4 cans coconut milk
4T fish sauce
1 lime, juiced
2t sugar
½ t cayenne pepper

Heat oil to sizzling. Add onion. Cook a few minutes then add garlic and a little S&P. Once translucent (six minutes) add the tomato and curry powder. Cook for two minutes. Add milk. Boil and then simmer for twenty minutes. Remove from heat, add fish sauce, lime, sugar and cayenne.
 

Clint

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That should be nice although for myself I'd drop most if not all of the coconut milk and double the onions. At the moment it looks more of an East Asia type sauce. The onions want to be very slowly fried until brown but not burnt. If you're not sure make as is and adjust next time. If you have people who aren't sure about curry or spice leave the chilli out.
 

DavidDetroit

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The Shrimp paste smells disgusting but it doesn't taste like that and brings a really authentic flavour.
The fish sauce was no picnic for me.
We have, near us, a GIANT Asian market (168 Asian Mart in Madison Heights) that claims to be the biggest in the US Midwest. I'm wondering if some of those ingredients could be found there? I've never heard of three of them. If that fails, I could check downtown.
The curry sauce flavor is insanely good and we have relatives who like unique dishes. I'd have to get it right before I'd serve it. Failing that, I make decent hamburgers and hotdogs.
 

devexwarrior

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My wife and I went to Bath for Saturday into Sunday. Very pleasant it was too. For dinner we ended up at this place


Fully vegetarian - not a problem for us, both daughters and other family members are veggies so we eat lots of meat free meals (though if anyone gets between me and my bacon sandwich there may be repercussions).

I had a Dahi Puri - a cold fried thin skin filled with potato and veg - absolutely devine, followed by a rich chickpea curry which I intend to try to reproduce.

The Boss had samosas - pastry case and quite spicy which meant I got to help 🥳 and a lentil dahl. The manager recommended lemon rice with both which was perfect.

She had a home made orange, ginger and carrot juice and I had a beer. £42 all together. Excellent value and top quality.
 

The-Engineer-That-Brews

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My wife and I went to Bath for Saturday into Sunday. Very pleasant it was too. For dinner we ended up at this place


Fully vegetarian - not a problem for us, both daughters and other family members are veggies so we eat lots of meat free meals (though if anyone gets between me and my bacon sandwich there may be repercussions).

I had a Dahi Puri - a cold fried thin skin filled with potato and veg - absolutely devine, followed by a rich chickpea curry which I intend to try to reproduce.

The Boss had samosas - pastry case and quite spicy which meant I got to help 🥳 and a lentil dahl. The manager recommended lemon rice with both which was perfect.

She had a home made orange, ginger and carrot juice and I had a beer. £42 all together. Excellent value and top quality.
When I was living down in that neck of the woods Bath was the go-to destination for curry :-)
 

Clint

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Bit of prep for tomorrow night.
Lamb...in a tamarind chutney marinade with black peppercorns,fennel,cumin and garlic. Hot chilli flake and a bit of cider vinegar. Tastes very nice..vindaloo like.
 
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