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Original poster

Tell me the secret of a great curry

163 replies

PurpleSky300 · 30/08/2023 18:05

So, I love curry and for years, I’ve been trying all kinds of recipes for my favourites (jalfrezi, karahi, ceylon) – BIR-style ones on YouTube, cheat’s gourmet powders and blends, random things from Internet blogs, you name it.

They’re never terrible but they’re never fantastic. Every time I come away thinking “meh” – it’s a bit bitter, or too tomatoey, or lacking sweetness and nowhere near the quality you’d get in a restaurant. So what’s the secret to getting it right consistently? I’m following recipes but maybe I’m not fully understanding what the ingredients ‘do’?

OP posts:
BreadandButters · 31/08/2023 20:08

Inspired by reading this thread last night I have made a curry! Cooked the onions to oblivion, added lots more spices than usual. It’s taken an hour longer than usual but smells amazing!!

endofthelinefinally · 31/08/2023 20:20

I made a shepherds pie this evening and spent a long time frying the onions. It definitely did improve the flavour (but took ages). I am really pleased I read this thread.

WellThisIsFun1 · 31/08/2023 20:21

Cook out the spices, don't be afraid of using salt.

TigerDroveAgain · 31/08/2023 20:30

Totally agree with all the onion comments.

The tastiest curry I've cooked comes from a surprising source - Tesco recipes realfood.tesco.com/recipes/chicken-dopiaza.html

It's delicious.

RampantIvy · 31/08/2023 20:32

Tesco has some amazing recipes IMO.

hartof · 01/09/2023 10:56

Has anyone found a good shop bought naan? M&S used to do really lovely ones round with bubbles and bits of garlic in but they seem to have been discontinued. I have an ooni pizza oven I'm always tempted to try making my own in, but sometimes a shop bought is just more convenient.

karmakameleon · 01/09/2023 18:14

Shop bought naan is a waste of time but ready made frozen paratha are a brilliant short cut when you need one.

Original poster
PurpleSky300 · 01/09/2023 20:29

Does anyone make base gravy? I've often heard that it's the other special something, along with cooking the onions for a long time etc.

In terms of channels on YouTube - I like Al's Kitchen and Misty Ricardo's Kitchen, if they ring bells with anyone. Al has two recipes for base gravy that are supposed to be excellent but I've never had the time to make it 😂

OP posts:
Original poster
PurpleSky300 · 01/09/2023 20:31

hartof · 01/09/2023 10:56

Has anyone found a good shop bought naan? M&S used to do really lovely ones round with bubbles and bits of garlic in but they seem to have been discontinued. I have an ooni pizza oven I'm always tempted to try making my own in, but sometimes a shop bought is just more convenient.

I was going to say the fresh M & S one with the bubbles as well, but haven't seen it ages. Most of the ones I've tried are tasteless and cardboard-like sadly.

OP posts:
FoxyFeeling · 01/09/2023 20:33

All decent curries start in a pressure cooker! Onion masala base and then add to it.

devildeepbluesea · 01/09/2023 20:40

Shamelessly placemarking.

mrsbyers · 01/09/2023 20:41

We use Als kitchen recipes , take time to release the spices and always good

Original poster
PurpleSky300 · 01/09/2023 20:42

tt9 · 30/08/2023 22:43

@PurpleSky300 Bangladeshi here. can I give you a really simple recipe? for chicken curry...
ingredients: 1 large onion, 4 table spoons each of ginger and garlic paste (fresh, you can make a batch and freeze), 1.5 table spoon of cumin powder, chilli powder to taste, salt, turmeric 1 tea spoon, 2 whole cardamom pods, 1 cinnamon stick, couple of Indian bay leaves, skinless bone in chicken drum sticks (1kg) and couple of potatoes peeled cut to small pieces, two table spoons of oil. can just use store bought powder, yes fresh tastes better but no huge difference

  1. chop the onions finely and fry in a non stick wok on medium heat constantly stirring. add salt to stop onions burning. you can add the whole cardamom, cinnamon and bayleaves half way through frying the onions
  2. Once onions golden brown, think the colour of butterscotch and catching at the edges, add the ginger garlic paste.
  3. now is the crucial part, fry the ginger garlic paste until its sticking to the pan. let it catch a little bit, those brown sticky bits will give you flavour.
  4. add half cup of water,stir well and add the powdered spices, let it simmer on low heat until the oil seperates and the spices begin to stick again.
  5. at this point I add a little more water and stir so it's a thick sauce. stir in the chicken, and make sure every piece is coated well.
  6. cover with tight lid and turn the heat right down to minimum and let it cook. stir occasionally but don't add anymore water until chicken almost cooked and you want to add potatoes. Once both chicken and potatoes cooked all done!

I'll be honest, I never measure... so see how you feel about the ratios, make it once and then you can find the ratio that tastes good to you.

Sounds lovely, I'll give this a go. I need to try more curries that aren't tomato-based.

OP posts:
tt9 · 01/09/2023 21:36

@PurpleSky300 hope it goes well! if you like Thai food, I found this website (https://www.mythaicurry.com/) that sells really good quality Thai curry pastes which are preservative free. I just made a green Thai curry with monkfish, green beans and aubergine for dinner. it was gorgeous

Thai Curry Pastes

Authentic hand cooked Thai curry pastes & marinades.Thai Green Curry Paste. Southern Style Green Curry. Massaman Paste. Penang Paste. Thai Red Curry Paste.

https://www.mythaicurry.com

hartof · 01/09/2023 23:04

PurpleSky300 · 01/09/2023 20:29

Does anyone make base gravy? I've often heard that it's the other special something, along with cooking the onions for a long time etc.

In terms of channels on YouTube - I like Al's Kitchen and Misty Ricardo's Kitchen, if they ring bells with anyone. Al has two recipes for base gravy that are supposed to be excellent but I've never had the time to make it 😂

Yes we make Mistys base gravy and have frozen it and the chicken he gives the recipe for

tt9 · 02/09/2023 12:38

speaking of base gravy... I sometimes make a load of the onion/ginger/garlic masala and freeze it in small boxes. it's a life saver on weekdays. just leave it in the fridge overnight (or chuck the frozen block of masala into the pan directly) warm it up and add protein/veg of choice and Bob's your uncle. works particularly well with an instant pot

RampantIvy · 17/09/2023 15:46

Just coming back to this thread to report that I have made several batches of the base curry gravy that are now in the freezer. I have also made the Dishoom chicken biryani recipe @ReviewingTheSituation. OMG, it is the best biryani I have ever tasted.

I cheated a bit and bought a jar of Tesco garlic and ginger paste, but the biryani looked and tasted impressive.

I love that the yogurt marinade forms a lovely crust on the bottom of the pan.

ReviewingTheSituation · 17/09/2023 17:32

Glad you liked it! I have the chicken sitting in the marinade as I type, and the rice soaked and ready to go for dinner later. It's the best!

I don't think the jars of paste are cheating at all - I use them for curries (separate ginger and garlic for greater flexibility). I also buy crispy onions in a big pot from Sainsbury's (world food aisle) which means I don't have to do the very lengthy step at the beginning of making the crispy onions. I sprinkle some over the top of the dish before I put in the oven too.

RampantIvy · 17/09/2023 17:53

Here is my effort.

Tell me the secret of a great curry
tt9 · 17/09/2023 17:58

@RampantIvy looks great. the paste is not cheating, but in the frozen world food section you will find frozen cubes of ginger and garlic paste which tastes almost identical to the fresh. give that a go, that's what I use

CurlewKate · 17/09/2023 17:59

As well as browning the onions for longer than you think possible, a teaspoon of sugar at the very end can make a big difference. And more salt than you're probably comfortable with! And if you feel there's something missing, try a little tomato ketchup.

JustKen · 17/09/2023 18:22

This thread has been amazingly helpful. Thank you! 🙏

Snowpaw · 17/09/2023 18:26

My basic method for a chicken curry is:

  • Melt about a 1/4 of a pack of butter
  • Cook onions long and slowly
  • Add spices or spice paste, plus lots of white pepper and black pepper
  • Add chicken pieces
  • Add the solid part of a can of coconut milk (I discard the clear liquid part - I don't like the texture it gives)
  • Let it simmer until the chicken is cooked - might need a splash of water if a bit dry.
  • Add a handful of cashew nuts
  • Add a good slosh of cream at the end and a tbsp of mango chutney stirred through. Add chopped fresh coriander. Check for seasoning - add soy sauce or salt if needed. Often need more than you think.
RampantIvy · 17/09/2023 18:30

tt9 · 17/09/2023 17:58

@RampantIvy looks great. the paste is not cheating, but in the frozen world food section you will find frozen cubes of ginger and garlic paste which tastes almost identical to the fresh. give that a go, that's what I use

I can't buy that locally. There is chopped ginger and garlic in the frozen section, but not paste.

However, next time I go to the Asian supermarket I will stock up, but it is a 33 mile round trip so I usually wait until I have a list of stuff to get.