Help! How to make a curry?

[needtosleep1]

Bit of a long shot but just a bit desperate here! Does anyone have any tips, secrets, advice or recipes on how to make a curry??

I’ve tried making kormas and other similar Currys in the past using various recipes I’ve seen online and they never seem to work out- tbh everything I make all ends up just tasting the exact same and really not great. I’m hoping to make a curry tomorrow- ideally something like a butter chicken, or a korma or other coconut based curry. Does anyone have any good recipes they use or advice?? Thanks in advance!

Cooking it slowly! I think that is the secret. Also cooking the onions for long enough, about 20 mins at least on a medium heat - they should be much darker than golden - the caramelised flavours really help build depth.

And don't cook and serve on the same day. They always improve by being served the next day!

Also placemarking thankyou!

my favourite at the moment is Dishoom Ruby

it’s a labour of love, but I make double quantities of the sauce and it freezes beautifully. I then defrost and have with chicken, seafood or paneer.

I only use a third of the oil it recommends though.

The secret is in the onions, two of my Indian colleagues told me! This was the process one gave me- ingredients vary curry to curry so I've not included.

Fry the onions first, until they're softened and translucent- then add a bit of water and simmer until it disappears (keep going like a risotto until they're broken down). Then add garlic, ginger, spices. Simmer for a few mins, add chopped chilli to taste and a couple of whole chilli's (to be removed before blending- if doing so). Add tomato paste for 2mins then add a tin of chopped tomatoes. I then blend, and add in my (already cook- forgot to mention- I usually grill the marinated chicken to get a bit of char). Add some cream, serve with pilau rice and a naan (both super easy to make!).

I don't think I've got it quite right yet (despite following the process). DP reckons the last one was banging- the first one I did, I forgot to remove the whole chilli before blending and it was a bit hot 😅

The things I find that make a difference are

1. use fresh ginger and chillies
2. dry fry dried spices
3. make the sauce before you add the meat or vegetables. So instead of frying the meat and then adding liquid, add the meat and vegetables (apart from onions which you need to fry in the spices) AFTER you’ve added the liquid. This was a revelation to me
4. cook it all slowly for a long time.

We use Spice Tailor. It's just a packet of spices and you buy the meat separately. I like the Tikka Masala but my OH prefers the spicier ones.

This is the thread you need. The consensus was that it’s definitely the onions, which need to cooked far longer than you could ever imagine.

https://www.mumsnet.com/talk/food_and_recipes/4884208-tell-me-the-secret-of-a-great-curry?reply=129599827

Google?

Prashad cookbook took my curries to a different level. I have a spice tin too which is essential if you want to make curries regularly. Prashad daals are all fantastic

This is a bit of a cheat recipe, but it's super easy and delicious - even my 2 year old loves it.

In a large casserole tin brown onions and stewing lamb, add in two aubergines, half a jar of rogan josh paste and a glug of red wine vinegar and stir. Put in oven with the lid on for a few hours. When it's done, mix yoghurt in and eat.

Yes a good spice cupboard is essential. I buy spices in big packets from our local Turkish shop. Whole ones are better.

KORMA:

Chicken 1 tsp Fresh Ginger
1 Red Chilli 1 tbs Oil
2 Onions, chopped 1 tsp Tumeric
150 g Thick yoghurt 1 tsp Garma Masala
3 Cloves Garlic Juice ½ Lemon
75g Creamed Coconut (very thick in a tin)

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1. Cut chicken into cubes and mix with Ginger, Garlic and Yoghurt
2. Liquidise Onion, Chilli and a little water
3. Heat Oil add Turmeric & Garma Masala
4. Add onion & chilli paste, fry for 10 minutes
5. Add chicken and cook 10 minutes
6. Add Coconut cream and enough water to cover Chicken
7. Simmer 30/40 minutes
8. Add Salt and Lemon to taste and serve.

I have a great butter chicken recipe - my SIL (Indian) taught me. It’s a lot of faff though, you have to blend a load of ingredients including cashews, fried onions, and then cook the chicken up separately, finally bring all together. I usually make it with a biryani too and it’s a whole lot of effort. I haven’t made it for a few years now. I’m so lazy cooking wise these days.