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fontie View Drop Down
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Direct Link To This Post Topic: curries
    Posted: 21 March 2005 at 12:13pm

Really want to start making my own curries. Could anyone recommend a good easy to follow book or some proven recipes they would like to share.

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chris View Drop Down
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Direct Link To This Post Posted: 21 March 2005 at 12:50pm

curries are a minefield to get right.

there are so many,

best go to the book shop

once you get the basics right,you can start trying your own things.

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Direct Link To This Post Posted: 23 March 2005 at 4:58pm

Madhur Jaffrey has done a couple of books.  Well written, don't make assumptions that you know the techniques, so good for beginners.

Tips:

Grind your own spices (pestle and mortar required)

Use fresh herbs

Buy stuff in Indian grocers. Southall brilliant (and educational!). Less than half the price of supermarkets and often niche things you can't easily get elsewhere (e.g. cumin or garlic popadums at 1.5p each, jars of aubergine or garlic pickle for £1.20).

If the recipe says to marinade - make sure you do!

Paul

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Direct Link To This Post Posted: 23 March 2005 at 5:27pm

So, here's my fav from one of her early books:

 

Prawns with peas and green coriander

Serves 3‑4

 

1 lb prawns

1 tbs lemon juice

salt and freshly ground pepper

¼ tsp ground turmeric

5 cloves garlic, peeled and coarsely chopped

a piece of fresh ginger, 1 inch long and 1 inch wide, peeled and coarsely chopped

3 tbs tomato puree

5 tbs minced fresh coriander

freshly ground pepper       

1 small (or ½ large) green pepper, cut into ¼‑inch squares

½ teacup freshly shelled peas

¼ tsp cayenne pepper (optional)

4 tbs olive oil (or vegetable oil)

 

 

  Peel and devein the prawns. Wash under cold running water. Pat dry. Sprinkle lightly with salt and pepper. Place the garlic and ginger in the container of an electric blender along with 3 tablespoons of water. Blend at high speed until you have a smooth paste.

 

Heat the oil in a 10-12‑inch. frying‑pan over a medium‑high flame. When hot, put in the prawns. Fry and stir the prawns until they barely turn pink and opaque all over. Remove them to a bowl with a slotted spoon.

 

Into the same frying‑pan pour the paste from the blender. Add the turmeric and fry, stirring, over medium heat for about 2 minutes. Lower the heat and add tomato puree, coriander, green peppers, lemon juice, salt and pepper to taste, cayenne pepper, 3 tablespoons of water. Bring to the boil, cover, and simmer gently for about 5 minutes or until peas are just cooked.

 

Remove the cover from the frying‑pan, raise heat, and boil away most of the liquid. When a thick paste‑like sauce remains, the prawns back in. Stir and cook until the prawns are coated (there should be almost no sauce left in the pan). Taste, and add more salt if necessary. Turn off heat.

 

  To serve: Place in a warm dish and serve with hot pooris, chapatis, or parathas, or with any kind of rice dish. You could have a sauced potato dish, e.g., Potatoes with Asafetida and Cumin or, if you like, Mushrooms with Cumin and asafetida

 

Suggestions:

1.  Put the coriander in much nearer the end

2. Can substitute frozen prawns - no deveining - but get rid of the water first!

3. If you see a book with this recipe - buy it!

 

Paul

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fontie View Drop Down
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Direct Link To This Post Posted: 23 March 2005 at 5:31pm

Thanks Paul, Made my mouth water..... Will let you know how I get on..

 

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