Curry...!!

Discussion in 'The Foodies forum.' started by Clint, May 31, 2019.

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  1. Dec 10, 2019 #81

    An Ankoù

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    It seems to be a kind of generic term for something like sherry. This recipes getting a bit complicated. Time to look carefully and simplify.
    Oyster stout seems indicative. If they can put raw oysters in stout and come up with something drinkable, then I reckon (cooked) chicken can go into my chicken vindaloo lager. We'll see.
     
    Last edited: Dec 11, 2019
  2. Dec 10, 2019 #82

    Pavros

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    A few years ago, someone on here or another forum made that cock ale. I remember reading the thread! ashock1
     
  3. Dec 11, 2019 #83

    An Ankoù

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  4. Dec 11, 2019 #84

    Cheshire Cat

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    Did the cock ale have a good head on it. :-)
     
  5. Dec 11, 2019 #85

    Cwrw666

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    No, you remove the head when you gut it...
     
  6. Dec 11, 2019 #86

    terrym

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    Link here....
    https://en.wikipedia.org/wiki/Sack_(wine)
    "In modern terms, typical sack may have resembled cheaper versions of medium Oloroso sherry. "
    So thats roughly half a gallon of cheap sherry!!
     
  7. Dec 16, 2019 #87

    Mungri

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    First go at a Misty Ricardo and straight in with a vindaloo.
    4FC0CDA1-BE56-414D-8854-120B90D80344.jpeg

    It’s bloody lovely.
    Doubled up on the recipe and got 3 good sized portions.
    Definitely be doing this again.
     
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  8. Dec 16, 2019 #88

    An Ankoù

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    Giveusataste. :hat:
     
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  9. Dec 16, 2019 #89

    Mungri

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    If I could send it via email, you'd be first in line @An Ankoù.
     
  10. Dec 16, 2019 #90

    Clint

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    Bang on Mungri!
     
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  11. Dec 16, 2019 #91

    Mungri

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    Chers Clint and thanks for putting people onto this.
    I've made currys with different types of base gravy before, but this tastes really close to a good takeaway type.
     
  12. Dec 16, 2019 #92

    Clint

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    Yep,it's worth the effort plus you will have a supply of gravy ready to go.
     
  13. Dec 30, 2019 #93

    Ajhutch

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    It’s been a long time since I made a nice curry but with some time to spare today I did my favourite prawn curry recipe. I start by making a paste with onion, garlic, ginger and root turmeric with some vegetable oil. This gets fried until it’s browned and slowly blended in with some water and a cinnamon stick.

    500C737F-DF3D-47AE-970F-8EE527EB9F27.jpeg

    After about half an hour over a low heat to properly cook the onion it has a lovely sweet citrussy aroma with just a bit of earthiness from the turmeric. I add ground cumin, ground ginger, sliced green chillies and coconut milk. Keep stirring to blend it all in and when the aromas are coming together, stir in raw prawns to cook just enough. Finally stir in the ground up seeds of about 5 cardamom pods per person.

    I served it with okra fried in the skillet with black mustard seeds, cumin seeds, shallot, garlic, ginger and red chilli.

    4F2883D6-B9A7-400F-99E4-48FB0DBB337E.jpeg

    It’s a delicious, fragrant meal served with a bit of naan bread, and no I didn’t make my own naan bread!

    BAD8CFBB-1AD2-48E9-85D7-DFBF8D068ED6.jpeg
     

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  14. Dec 30, 2019 #94

    Clint

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    Sounds epic!
    After the Christmas food I was hankering for some spice....I had a rather hot chicken tikka jalfrezi the other night...for tomorrow I've been to the butcher's and bought a load of shin beef which is currently marinating in ginger, garlic,chilli,cassia,Asian bay,garam masala, Kashmir chilli and yoghurt.
    This will be fried off with loads of onion and some tomato and left in the slow cooker all day. Served with basmati rice and Bombay potatoes..
     
  15. Dec 31, 2019 #95

    Rodcx500z

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    This will be good when it's cooked out been a good day Ag brew done and a cuury IMG_20191231_162705.jpg
     
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  16. Jan 3, 2020 #96

    Flying_Fox

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    That does look the mutts nuts! The only Curry Style dish I currently have in my repertoire is Butter Chicken Meatballs! ;)
     
  17. Jan 18, 2020 at 6:34 PM #97

    Dave 666

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    Love a good curry, but a super hot chilli does it for me, Reapers, Naga's, Habaneros, just can't beat that in a chilli. Saying that, got a few kg of frozen chicken in the chest freezer so might make a bulk curry for a change. Just don't ask me not to leave out a little chilli out lol.
     
  18. Jan 18, 2020 at 6:57 PM #98

    Winterbournebrewery

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    Just seen this thread. Love a good homemade curry me. Do a mean tiger prawn mango chilli dish. Will upload when I do it again. Goes well with a big hoppy ipa.
     
  19. Jan 18, 2020 at 7:19 PM #99

    Hanglow

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    One of my favourites, a proper lamb korma not the stuff you get in british restaurants. Thanks Mossi for the recipe, even though he doesn't post here
    Lamb Korma

    Lamb Korma...which will mean different things to different people, but at home, it's always been a lamb dish, never chicken, it's quite spicy, not at all like the average mild Korma that restaurants do..so beware!.

    1kg of lamb shoulder or leg, on the bone, and cut very small. The reason being that the technique is to fry the lamb quickly in the spices and then simmer it in yoghurt, no water added, just a splash to stop it from sticking to the pan if necessary.

    1 large Onion, chopped
    6 green cardamoms
    6 cloves
    1 tsp whole black pepper corns
    1 cinnamon stick.
    quarter tsp turmeric powder
    1 tsp cumin powder
    2 tsp coriander powder
    1 tsp kashmiri chilli powder
    2 Tbsp of Garlic/ginger paste
    6 or 8 fresh green chillies, left whole, just pricked with a fork
    1 large tub (500g) of good quality Yoghurt
    Salt to taste

    Optional but very delicious: A couple of tablespoons of crushed almonds.

    Heat up 2 Tbsp of oil, pop in the whole spices and when they crackle, pop in the onion and gently fry till golden.

    Add the chillies, stir fry for a minute, then add the powdered spices one at a time, frying each for a minute or so before adding the next one. Then add the garlic/ginger paste and fry for another couple of minutes until the spice/oil mix is well blended. Add the almonds if you're using them and salt at this stage.

    Turn up the heat, and stir fry the lamb making sure it's thoroughly coated in the spice mix..then turn down the heat and keep stir frying for at least another 5 minutes ensuring it doesn't burn.

    Turn the heat right down, add in the yoghurt gradually, a couple of spoons at a time and keep mixing and stirring.

    Once all the yoghurt is in and looks well blended with the spices..pop the lid on and simmer till the lamb is tender, probably about 25/30 minutes. You can add splashes of water at this stage to stop it sticking if required. (I sometimes cook it in the oven on low for longer)

    Garnish with fresh coriander and eat with plain rice or naan. Enjoy!
     
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  20. Jan 18, 2020 at 8:36 PM #100

    terrym

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    How hot does that turn out if done exactly to the recipe?
    I am tempted to give it a go.
     

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