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 Post subject: MaliCurry
PostPosted: Wed Apr 23, 2008 7:37 
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Gogmagog

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OK, let's put our cooking hats on. You will need:

(serves 4)

1 tsp cumin seeds
1tsp corriander seeds
2tbsp ghee (or just use butter)
1 onion which you slice finely
8 medium or small chicken pieces (I use chicken breast and dice it)
0.5 tsp salt
350ml natural yoghurt
120ml double cream
1tbsp ground almonds
0.25 tsp Garam masala
3 cloves
seeds from 3 green cardamon pods
1 dried bay leaf
60g sultanas
fresh coriander to garnish.

Dead easy this, use half the ghee and fry the onions in it until it is soft and sweet. Whilst you are doing this, using a pestle and mortar, grind the cumin and coriander seeds together. Using another pan, heat the rest of the ghee and chuck in the chicken and brown it. Add this to the onions. Add the ground cumin, ground coriander, salt, yoghurt, cream, almonds, garam masala and stir it a bit. Bring it all to simmer and then throw in the cloves, cardamom, bay leaf and sultanas. Simmer it for 40ish minutes and then serve with rice maybe and garnish with coriander.

YEAH!

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 Post subject: Re: MaliCurry
PostPosted: Wed Apr 23, 2008 8:54 
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Excellent Moose

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Posts: 171
Thats looks good, I think I'll give it a try later this week.
Do you use a 'strong' garam masala, ie one with lots of cinnamon?

I came across a really good chicken tikka recipe recently.
Quote:
-Largeish pieces of chicken breast, all same size(so they cook evenly)
(Small chunks will cook too quickly and go dry)
-Lemon juice
-Salt
Rub lemon juice/salt into chicken, leave from 30MINS


-Balti spice mix
2 teaspoon paprika
1.5 ground corriander
3/4 ground cumin
1/2 salt
1/4 chilli powder
-1/4 inch piece of ginger, grated
-Fresh corriander
-1 to 2 chopped green chillis
-2 Garlic cloves
-150ml Vegtable oil
-300ml plain yoghurt
-1.5 tea spns Red food colouring (I keep meaning to make green tikka...)
Stick above into food blender, blend!


-Wash lemon/salt off the chicken (which will have gone white on the outside)
-Add chicken to the blended mix...
-Cover and leave in the fridge for as long as possible (overnight ideally)

Cook on a hot griddle, ie char outside, tender inside


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 Post subject: Re: MaliCurry
PostPosted: Wed Apr 23, 2008 8:59 
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If I make a curry I blend all of my ingrediants - dry and liquid (after having cracked all my spices, etc), and then I stick it in a casserole dish with the chicken still raw, and add half a cup of water, stirring it all together. Cover the casserole dish and cook at 200°c for one hour.

Never a more tender piece of chicken will you taste, and every bit will be infused with spicy goodness.

Also, less washing up.

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 Post subject: Re: MaliCurry
PostPosted: Wed Apr 23, 2008 9:10 
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Excellent Moose

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No Chilli's? :(
MaliA wrote:
1 tsp cumin seeds
1tsp corriander seeds
2tbsp ghee (or just use butter)
1 onion which you slice finely
8 medium or small chicken pieces (I use chicken breast and dice it)
0.5 tsp salt
350ml natural yoghurt
120ml double cream
1tbsp ground almonds
0.25 tsp Garam masala
3 cloves
seeds from 3 green cardamon pods
1 dried bay leaf
60g sultanas
fresh coriander to garnish.


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 Post subject: Re: MaliCurry
PostPosted: Wed Apr 23, 2008 9:22 
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Hibernating Druid

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Sounds great, I'll give them all a go.

With fresh chilis added, natch. ;)

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 Post subject: Re: MaliCurry
PostPosted: Wed Apr 23, 2008 9:43 
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A rice suggestion to go with that.

Put 1 pound of Basmati rice into a sieve and put the sieve in a full bowl of water to soak. Every 10 min or so, lift the rice out and change the water over; do this 3-4 times while you are prepping the curry.

Dice a smallish onion very fine. Fry in a dollop of butter in the bottom of a big saucepan. Fry it for a long time on a low heat, until it's very tender and translucent. Boil the kettle and make up a pint of chicken stock (i.e. three Oxo cubes). Take the now soaked rice out of the water and leave it to drain for a minute or so.

Now, I forget the proper spice mix for this, and in any event I stopped mixing my own spices and I now just use Schwartz Pilau Rice seasoning; I add a very generous amount, perhaps two tablespoon or so. Stir the onions into the flavouring very briefly then throw the rice in and stir that around briefly to mix the spice, rice, and onion. Add the chicken stock, which should still be nearly boiling. It should look like there can't be enough water for the rice.

Put a lid on the saucepan. It needs to be a very tight fit, and with most pans it is best if you wrap a teatowel around the lid then welly it down onto the pan. Turn the heat under the pan down to a very low setting and leave for 10 minutes, then turn the heat off altogether and leave for at least another 5 minutes or until you are ready to serve. Just before serving, take the lid off the pan and stir through it with a fork to fluff the grains up.

You may need a couple of goes to get your eye in with the timing, my first few batches were either over or under done, but it is worth persisting with. What you should find is that most of the rice gently steams, rather than boils, and it is extremely flavourful from the cominbation of the spices and stock. Plus there are very few cooking smells better than onions frying in butter!

I have an excellent (and quite complex) chicken tikka massala recipe from a Madhur Jeffries cookbook at home I might add to this thread. I've cooked it for a few dinner parties and it usually goes down well.


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 Post subject: Re: MaliCurry
PostPosted: Wed Apr 23, 2008 10:03 
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Gogmagog

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No, no chillis. Curries don't have to have chillis. Is smooth blend of flavor.

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 Post subject: Re: MaliCurry
PostPosted: Wed Apr 23, 2008 10:15 
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Dude, don't get me wrong I don't like my curries too hot, I like the flavour of Chilli.

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 Post subject: Re: MaliCurry
PostPosted: Wed Apr 23, 2008 10:17 
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Gogmagog

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Zardoz wrote:
Dude, don't get me wrong I don't like my curries too hot, I like the flavour of Chilli.


Not at all, my friend. I don't think chilli will add to flavor of this one, but YMMV, I guess.

I have another receipe with chillis but is still not perfect yet.

Feeling ill today so brain does not work.

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 Post subject: Re: MaliCurry
PostPosted: Wed Apr 23, 2008 10:25 
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Out of courtesy I will try your recipe without. For the first time. ;)

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 Post subject: Re: MaliCurry
PostPosted: Thu Apr 24, 2008 23:49 
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MR EXCELLENT FACE

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Will the new mythical site have a recipe section?
If so, this should go in it, innit.

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 Post subject: Re: MaliCurry
PostPosted: Sun Apr 27, 2008 22:21 
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INFINITE POWAH

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I made this on Saturday night, and me and Mrs Chris were well fucking impressed. Mrs Chris is big fan of curries, but prefers flavoursome to hot, so this went down very well.

22 bananas out of 15.

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 Post subject: Re: MaliCurry
PostPosted: Sun Apr 27, 2008 22:37 
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lazy eye patch

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Did you get any?

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 Post subject: Re: MaliCurry
PostPosted: Sun Apr 27, 2008 22:39 
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INFINITE POWAH

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Bananas? Yeah. We had some left over after Junior's pudding.

Banana and custard = only way I ever eat bananannanans.

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 Post subject: Re: MaliCurry
PostPosted: Sun Apr 27, 2008 22:58 
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lazy eye patch

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No, no, the curry. Did you manage to taste it yourself, or was Mrs. Chris so enamoured (as you mentioned), that she ate it all?

I care not for talk of bananas and custard. Oo. Anyone know a good banana curry recipe?

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 Post subject: Re: MaliCurry
PostPosted: Sun Apr 27, 2008 23:00 
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INFINITE POWAH

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Yes, I got some curry. It were yummy. In my tummy.

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 Post subject: Re: MaliCurry
PostPosted: Sun Apr 27, 2008 23:03 
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lazy eye patch

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Mr Chris wrote:
Yes, I got some curry. It were yummy. In my tummy.

Kissyfur got a full tum-tum?

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 Post subject: Re: MaliCurry
PostPosted: Sun Apr 27, 2008 23:04 
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Yes, indeed. Last night, excellent curry. Tonight, plenty cassoulet. Ooooooh yes, ducky ducky.

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 Post subject: Re: MaliCurry
PostPosted: Sun Apr 27, 2008 23:06 
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Mr Chris wrote:
plenty cassoulet. Ooooooh yes, ducky ducky

:this:

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 Post subject: Re: MaliCurry
PostPosted: Mon Apr 28, 2008 2:30 
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http://www.thefoodpornographer.com/


note: Somtimes (like this last month) it's really shit and he eats rubbish food. Other times, it makes my mouth water.

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 Post subject: Re: MaliCurry
PostPosted: Mon Apr 28, 2008 9:41 
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Gogmagog

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Mr Chris wrote:
I made this on Saturday night, and me and Mrs Chris were well fucking impressed. Mrs Chris is big fan of curries, but prefers flavoursome to hot, so this went down very well.

22 bananas out of 15.



Good oh.

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 Post subject: Re: MaliCurry
PostPosted: Mon Apr 28, 2008 9:59 
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INFINITE POWAH

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If you have any other similar recipes, please do feel free to share.

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 Post subject: Re: MaliCurry
PostPosted: Mon Apr 28, 2008 10:44 
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Gogmagog

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Mr Chris wrote:
If you have any other similar recipes, please do feel free to share.


Mrs A made a Dopiaza the other night. I'll dig that one out when I return home.

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 Post subject: Re: MaliCurry
PostPosted: Mon Apr 28, 2008 10:47 
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Yay!

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 Post subject: Re: MaliCurry
PostPosted: Mon Apr 28, 2008 22:41 
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I cooked a curry once, as a schoolboy, during an 'activities week'. In 1996 (how time flies, sob).

Haven't had a curry in a while, so I feel like a takeaway... Need advice though, what is the best way to avoid getting an ill stomach after, say, a Vindaloo or other hot curry?


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 Post subject: Re: MaliCurry
PostPosted: Tue Apr 29, 2008 17:19 
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Excellent Moose

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So I was planning to give MailCurry a try...and forgot to print out the recipe.
Ended up creating this instead, 'twas nice!

Quote:
Creamy fennel curry

-Chicken (enough for 2 people)
-Some mushrooms
-2 x Large onion (finely chopped)
-2tsp Turmeric
-1tsp chilli powder
-1to2tsp fennel seeds
-4 cardamom pods
-1/2tsp ground cumin
-2tsp ground coriander
-1/2" cube ginger grated
-3-4 Cloves garlic, finely chopped
-Squirt tomato puree
-Cream (1/2 small pot)
-yoghurt(same amount as cream)
-Squirt lemon juice


Method
-Simmer/sweat etc the onions until soft
-Add the spice & ginger & garlic
--Leave for a minute
-Add chicken & mushrooms
-Cook, add a little water if it goes too dry

-When chicken cooked add T puree, mix and turn off heat

-Add cream/yoghurt/lemon juice
-Slowly bring back to heat while stirring, not too quickly or the yoghurt will separate and goes lumpy


Oh yeah and some vegetable oil to cook the onion etc in!


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 Post subject: Re: MaliCurry
PostPosted: Tue Apr 29, 2008 17:21 
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baron of techno

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You "just created" that? Looks excellent. Apart from the chicken bit obv.


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 Post subject: Re: MaliCurry
PostPosted: Tue Apr 29, 2008 17:27 
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Excellent Moose

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Well with Mali's curry vaguely in my head, but yeah I duns thunked it up :bulb:


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 Post subject: Re: MaliCurry
PostPosted: Tue Apr 29, 2008 17:30 
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Anonymous X wrote:
Need advice though, what is the best way to avoid getting an ill stomach after, say, a Vindaloo or other hot curry?


Order from a decent curry house and don't order a vindaloo, why not try a Rogan Josh, Jhalfrezi or Madras? Lime cordial is your friend if the curry is too hot.

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 Post subject: Re: MaliCurry
PostPosted: Tue Apr 29, 2008 17:34 
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Yeah, Jhalfrezi is always nice. If you want to avoid a dodgy stomach, just go for the vegetable rather than the mystery meat option.


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 Post subject: Re: MaliCurry
PostPosted: Tue Apr 29, 2008 18:14 
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Pathias are my favourite, it's quite hot (usually madras sort of hot, so not as hot as a jalfrezi, but obviously it varies from curryhouse to curryhouse) and it's kind of sour and tasty. Extremely nice curry.


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 Post subject: Re: MaliCurry
PostPosted: Tue Apr 29, 2008 18:43 
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Excellent Moose

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Jalfrezi's are the minefield of the curry menu, very nice until you bite into one of the whole chilli's, then kaboom!


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 Post subject: Re: MaliCurry
PostPosted: Tue Apr 29, 2008 18:57 
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Pathias are pretty much my limit as far as a hot curry that isn't too hot, for me. I usually have a Rogan Josh, or a Dansak. My family almost all go for a Saagwalla.

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 Post subject: Re: MaliCurry
PostPosted: Tue Apr 29, 2008 19:07 
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Zardoz wrote:
Lime cordial is your friend if the curry is too hot.


Lassi. Lassi is the curry defeater.

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 Post subject: Re: MaliCurry
PostPosted: Tue Apr 29, 2008 20:14 
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Craster wrote:
Zardoz wrote:
Lime cordial is your friend if the curry is too hot.


Lassi. Lassi is the curry defeater.
Milk. The fats in it dissolve the oils in chillis that stick to the inside of your mouth.


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 Post subject: Re: MaliCurry
PostPosted: Tue Apr 29, 2008 20:30 
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Well indeed - lassi is made with yoghurt, for the same effect.

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 Post subject: Re: MaliCurry
PostPosted: Tue Apr 29, 2008 20:51 
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Oops. Now I appear to be quite the fool, an April fool, if you will. I think I used to know this but clearly had forgotten it by posting time.


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 Post subject: Re: MaliCurry
PostPosted: Tue Apr 29, 2008 21:03 
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CUS wrote:
My family almost all go for a Saagwalla.


You do not have the required permissions to view the files attached to this post.


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 Post subject: Re: MaliCurry
PostPosted: Tue Apr 29, 2008 23:24 

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That gag would work better if it didn't print the file name right there.

Sadly I got it before seeing that.


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 Post subject: Re: MaliCurry
PostPosted: Fri May 09, 2008 11:52 
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Hibernating Druid

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@ Craster - yeah lassi is ace, but very thick I find.

Im making Mali Curry today!

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 Post subject: Re: MaliCurry
PostPosted: Fri May 09, 2008 13:13 
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Does anyone have any awesome curry recipes for someone who is allergic to milk products? I'd rather not substitute as it won't be the same.

No hotter than a madras, though.

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 Post subject: Re: MaliCurry
PostPosted: Fri May 09, 2008 13:50 
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Gogmagog

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I will write one up later when I get home.

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 Post subject: Re: MaliCurry
PostPosted: Fri May 09, 2008 13:56 
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myoptika wrote:
Does anyone have any awesome curry recipes for someone who is allergic to milk products? I'd rather not substitute as it won't be the same.

No hotter than a madras, though.
Surely any tomato-based sauces will be OK? Pathia, dhansak, dupiaza, rogan josh, etc? I don't think there are any cream or yogurt in those, and if there is, I don't think it would impair it much to leave it out.


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 Post subject: Re: MaliCurry
PostPosted: Fri May 09, 2008 14:13 
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lazy eye patch

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Mmm, and they're all really tasty, too. I imagine buying some Patak's curry paste would be the best way to start making your own properly taste dairy-free curry (as I rate the stuff lots).

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 Post subject: Re: MaliCurry
PostPosted: Fri May 09, 2008 14:16 
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Sorry if this is a dim question, Myoptika, but can you have coconut milk. I know it isn't a dairy product, but it would make a perfect 'substitute' in mnay recipes without actually being a substitute, rather an authentic ingredient.

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 Post subject: Re: MaliCurry
PostPosted: Fri May 09, 2008 14:17 
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richardgaywood wrote:
myoptika wrote:
Does anyone have any awesome curry recipes for someone who is allergic to milk products? I'd rather not substitute as it won't be the same.

No hotter than a madras, though.
Surely any tomato-based sauces will be OK? Pathia, dhansak, dupiaza, rogan josh, etc? I don't think there are any cream or yogurt in those, and if there is, I don't think it would impair it much to leave it out.


Well yes, I could do my own (and have). I was just looking for some interesting BETEO recipes, not using this place as a Google-replacement...

Mimi: yes, I can have coconut milk, as technically it isn't milk at all, but coconut juice.

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 Post subject: Re: MaliCurry
PostPosted: Fri May 09, 2008 14:20 
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Well, that's what I thought, but I wasn't sure if it had any dairy additives. I'd just use coconut milk where a recipe calls for milk or cream, but just lower the amount so it is not too rich.

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 Post subject: Re: MaliCurry
PostPosted: Fri May 09, 2008 14:23 
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Mimi wrote:
Well, that's what I thought, but I wasn't sure if it had any dairy additives. I'd just use coconut milk where a recipe calls for milk or cream, but just lower the amount so it is not too rich.


Yes, I usually do this, but there was all sorts of cream and yoghurt in Mali's recipe, so it would've turned out completely different. If it's just a small amount of milk I'll use soya/rice/coconut or whatever.

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 Post subject: Re: MaliCurry
PostPosted: Fri May 09, 2008 14:28 
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lazy eye patch

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My random hideous food tips:

chopped dried apricots are an awesome and under-used ingredient for adding flavour and juiciness. Work well in curries, but work particularly well with bolognese, or at least in the beef bolognese that I make.

Also - a small tin of cocktail fruit works excellently in stir fries (and also with mince things like bolognese again). A small pot of yoghurt similarly can be used as a base for a curry or stir fry with often surprisingly excellent results (no use to you of cours, Myo).

Marmite + tuna works. I don't know why, but it really does. (Er, on toast, for example. Not mixed together like tuna + mayo! :spew:)

If you have gas hobs, use them (carefully, with a skewer) to roast red peppers, for cheap gorgeousness.

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 Post subject: Re: MaliCurry
PostPosted: Fri May 09, 2008 14:37 
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CUS wrote:
chopped dried apricots are an awesome and under-used ingredient for adding flavour and juiciness. Work well in curries, but work particularly well with bolognese, or at least in the beef bolognese that I make.
Hmm, interesting. I like fruit in curries (sultanas being the classic example), hadn't considered it in bolognese. Mind you, I hardly ever make bolognese because halfway through I decide it's boring, start adding spices, and suddenly I have chilli con carne.

Speaking of which, chilli con carne should have both sugar and chocolate in it. Trufax.

Quote:
Also - a small tin of cocktail fruit works excellently in stir fries (and also with mince things like bolognese again). A small pot of yoghurt similarly can be used as a base for a curry or stir fry with often surprisingly excellent results (no use to you of cours, Myo).
I can't see the cocktail fruit thing working but I may try it one day to see. Stranger things have happend. The yogurt-in-curry-sauce thing is excellent of course, I base massalla sauces of yogurt to make them somewhat less rich and a bit sharper tasting than the heavy cream-based ones you get from restuarants.

Quote:
Marmite + tuna works. I don't know why, but it really does. (Er, on toast, for example. Not mixed together like tuna + mayo! :spew:)
That's very odd. A guy I was in Uni with once used to do this all the time, just mix together anything he had. I saw him once eating tomato soup, baked beans, and shredded wheat. The only thing he said he'd made and not finished was a sandwich of Philadelphia soft cheese, ham, and chocolate spread.

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If you have gas hobs, use them (carefully, with a skewer) to roast red peppers, for cheap gorgeousness.
I keep meaning to do this. Last night I oven-roasted a coarsely chopped red pepper and an onion (white but red would be better) with some garlic-infused olive oil and a generous amount of pepper, oregano, basil, onion salt, garlic powder, and (secret ingredient) cumin. I got the cumin idea from... somewhere, and I was slighly dubious but it was really good. Roasted for about half an hour at 180degC then another 20min or so at 220degC, so it had some nice black edges on the peppers and the smaller bits of onion had gone crunchy.


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