curry fans, i need your help!!

[mum2A&L]

its my dads birthday in 9 days time, and i wanted to put a hamper type thing together of loads of different spices and stuff, so he can make a curry from scratch. but ive got no idea what the 'essential' spices & stuff is when it comes to a curry (apart from the takeaway menu and a phone in my case!!).

has anyone made a curry from scratch? has any one got any ideas?

 

[Minxy]

I'd say Garam Masala, Cumin, Coriander (fresh green leaf or ground) and Chili are essential.

Other useful spices are Cardomom (pods), Turmeric and Fenugreek

HTH

 

[cassi]

alan loves his curry makes a killer one from scratch he is at work atm but i can pm you the stuff tomorrow if you want?

 

[mum2A&L]

thanks minxy!

Cassi, that would be fab!

 

[tuck]

This is my dads recipe and is lovely!!!!

Lamb Curry (serves 8-10)

4lb lamb cut into cubes
3X1 inch cubes of Fresh Ginger (peeled and finely chopped)
10 cloves of garlic (peeled and finely chopped)
5 green chillies (finely chopped)(more can be added to taste)
7 tbspns of cooking oil
1-1 1/2 lbs of onions (peeled and finely chopped)
3 tsps salt
4 tsps TUMERIC
2 tsps TANDOORI MASALA
4 tsps GARAM MASALA
1 1/2 tspns CUMIN SEEDS
2 tsps tomato puree
1 tin peeled tomatoes (chopped/mashed to pulp)
2 1/2-3 pints of water
fresh green CORIANDER (for garnishing)

. put oil in large heavy based or non-stick pot, add onions and saute until slightly transparent (approx 10 mins)

. add galic and stir frequently to prevent sticking (approx 10 mins)

. add ginger and chillies, stir frequently (approx 10 mins), add cumin seeds and stir (approx 3 mins)

. Add TUMERIC, salt, (3 tsps)GARAM MASALA, TANDOORI MASALA and stir into onions, leave to fry for about a minute then add tomato puree and then the tomatoes, stir frequently for approx 10 min

. add 2 tsps fresh coriander and mix

. add lamb and stir into mix , make sure all lamb is coated with mixture, cover with lid and saute for approx 20 mins, stir frequently to avoid sticking

. add the water and increase heat to highest, bring to boil and then decrease heat to a slow cooking temp, cover and allow to simmer for 45mins-1hr, stir frequently.

. check if lamb tender, if not simmer further

. if sauce too thin for your taste remove the lid and increase heat to boil some of sauce away.

. if sauce too thick for your taste add a little boiled water.

. once lamb is ready add other tsp of GARAM MASALA and chopped coriander

 

[gingerpig]

If you can get hold of it hing or asafoetida is lovely. It's a bright yellow spice and you use a really small amount, just as much as you can fit on the tip of a knife. It's very strong and is onion flavoured, it's more common in South Indian cooking where sometimes they don't use onions or garlic, and it's a lovely bright yellow colour. Also, you could maybe get whole version of seeds as well as crushed ones, ie coriander whole and powder, cumin whole and powder, etc.

 

[mum2A&L]

thanks again! what would i do without you all!

do you recon i will be able to buy most of this in tescos, or am i going to have to hop on the bus to my local indian specialist shop?

 

[gingerpig]

Oooooooooo well if you go to your local Indian spice shop, it will be a lot cheaper, plus you will get a better selection. You can all sorts of different garam masala's (it just means mixed spice), including ones for marinating meat, tandoori's etc. You can also get huge bunches of fresh herbs too, plus nice things like tamarind, which you can boil up to make a lovely sauce - it's normally in things like chicken/aloo chat, it's that yummy sweet/sour taste.

 

[gingerpig]

Aaaaand I forgot, but there is a brand of food called gits ! They do like little packets of spice and flour mixes for things like dosa (rice flour pancakes), chana masala, and all sorts of sweets. I've used them a few times, and they taste really authentic, but are quite easy to use.

 

[mum2A&L]

ooo.... i will have a look at the weekend

 

[glitzyglamgirl]

Just found this for you:

Bombay Authentics Curry Hamper

Contains:

Rogan Josh Luxury Curry Sauce 350g
Tikka Masala Luxury Curry Sauce 350g
Madras Luxury Curry Sauce 350g
Pataks Garlic Pickle 300g
Pataks Pappadums Plain 100g
Tracklements Indian Mango Chutney 340g
Kitchen Guru Spicy Cauliflower/Potato
Kitchen Guru Saffron Pilau Rice

 

[gingerpig]

But it's all curry sauces, and they never taste as good as curry pastes... If you do go to an Indian shop, as well as the different garam masala's you can get all sorts of different curry pastes, and chutney's/pickles etc. Paste's are really good as they mixes of pre-ground spices in oil, which means the flavour is really well preserved. All you need to do is fry the paste with oil and onions, add meat to brown, then veges, and cook until all looks lovely. You can add a nice pickle to taste - the garlic one in that hamper is quite good, but lemon pickle, mango chutney can be added for different effects. Paste's are nicer than sauces as they have a much more intense flavour, plus you can adjust the amount to taste, whereas if you get sauces it's already done for you, and often tastes a bit whimpy, sorry GGGirl

Had a thought in the bath as well (I'm getting obsessed....) that if you go to a spice shop you can probably get some chick pea (gram) flour and your dad could make his own onion bhaji's. Couldn't be easier, you chop up onions finely, and mix with gram flour, water and curry paste until you get a very thick dropping consistency. You can add a pinch of sodium bicarb if you want them to fluff up slightly. Add salt to taste and deep fry, lovely! You can do it with other veges, either make the gram flour batter thinner so you can dip vege's in it before frying, or chop vege's up and add to the onion and gram flour mix. I think I might be craving curry here.....

 

[mum2A&L]

ooo... im getting hungry!

right, thats my weekend planned