Be Excellent To Each Other

What did you do then, with your tasty-sounding pepper and onion, once it had finished its roasting?

I use cumin in almost everything I make ,heh.

Turned it out onto the plate next to the pan-fried piri-piri marinated sirloin[1] and a couple of smallish jacket potatoes roasted with a little olive oil and salt rubbed into the skin. And then ate it all. And some of my finacé's, too, as she wasn't very hungry.

[1] cheaty marinated-by-butcher, I didn't do that bit. We have an excellent butcher shop near where I work, with proper locally souced meat, an excellent hot counter (roast turkey baguettes FTW), and a good line in marinated steaks and chiken breasts. He's doing fantastic work to compete with the supermarkets and I'm guessing its working, it always seems to be very busy in there. I strive to buy all my meat from there and never from supermarkets.

The Safe to Eat Golden Korma sauce is pretty darn tasty.

Ooh, interesting. I've never had a korma.

Chicken Do Pyaza: (Serves 2)

Ghee/Butter
1.5 Onions, sliced finely
2 cloves garlic
2 Chicken Breasts, cut up into chunks.
1 tsp chili powder
2 cm grated ginger root
1 fresh green chilli, chopped.
0.5 tsp ground tumeric
salt, pepper
2 cloves
2.5cm cinammon stick
half a pint of water
500ml ish tub of natural yoghurt
chopped coriander

Method:

Preheat oven to 180 celcuis.

Cut up an onion and the garlic, fry it in the ghee/butter for a few minutes until it is soft and then add the chicken.

Brown the chicken, then add, chili powder, tumeric, ginger, your chopped chilli and stir it for a bit to mix it all in.

Add salt, pepper, clover, yoghurt, cinammon, and water, stir it up as you bring it to the boil, then simmer it for 10 minutes or so.

Take an ovenproof dish, and add the contents of the pot to this. Put it, uncovered in an oven which is at 180 degrees celcius. And leave it for 40 minutes.

Whip it out of the oven, chop the half remaining onion up, and chuck it in, and leave it for 40 more minutes at 180.

Eat with rice/Naan.

Om nom nom

I shall try this too, as your first one was so good. Plus - dupiazas are TEH BOMB. And make you guff loads.

Ah, I never got round to saying that I don't agree with this. Personal preference and all that, I just don't like non-spicy curry (or creamy ones, apart from the occasional pathia). The heat lifts the other flavours, and I like a lot of heat; I never go below a madras.

That said, I add chilli to just about everything (not necessarily to make it hot, just as a background).

Edit: Now my mouth is watering. Damn and blast!

MaliCurry was acebest. Really nice Mali. We shall try another one next week.

Have you got a new one for us to try, Mali?

http://cr0.co.uk/curry/index.php?action=pm

top secret forum full of curry lovers - I've only been on there a few times but it is absolutely stuffed to the rafters with fucking awesome recipes.

"28555 Posts in 3050 Topics- by 8375 Members - Latest Member: The Egg"

Not yet, no. I might tey and find some time in the week to experiment.

I have purchased a dragonfruit and am thinking of what to do with it. I have a few ideas, but will try and report back, as these are expensive, and i've only got one.



Dragonfruit. Not mine.

Mohh, oh what the hell, OMLO as well

I have a vegan friend coming to stay later in the month - there's a challenge for you

Dear friend. Please do come and stay with us at Chateaux Grim...

BYOD.

Grim...

As long as you don't go food shopping with them...
My brother was a vegan for five or six years and supermarket shopping tends to take a long time when the ingredients of fucking everything has to be read.

They look far nicer than they taste. Very bland, bordering on mushy and not that sweet.

Enjoy!

To be honest it's very easy to make a vegan curry - it's a vegetable curry. All sort of proper Indian recipes can be used as is - anything chana or saag or aloo is good.

I make a random curry about once a week starting with spices, but most of the ready made sauces are usable as well.

Indian restaurants do tend to put ghee (butter) in everything, but I don't think many people bother with that in home cooking anyway.

*Holds hand up*

Frying the onions & garlic in butter/ghee is acebest.

Hmm, can you get the onions hot enough like that without knackering the butter?

Yep, if making a curry, ghee is pretty key to making it nice. The idea of substituting vegetable oil for ghee is pretty unpleasant.

Yes. Or else it would be shit and no one would do it. x

You snob.

Obviously having the heat just right is key. Cook the onions through so they become soft and transparent* and course blend them up for the perfect curry base texture (you can leave a few onions in strips for variety)

*Like Myps

It's not snobbery, it's niceness. You use a lot of ghee in most from-scratch curry recipes - the idea of ingesting that much sunflower oil is nasty.

I am a food snob, mind.

You knob.

He's bang on. Makes a big difference to the taste.

Ghee is clarified butter - it doesn't burn anywhere near as easily as regular butter does.

Tbh though I haven't had any problems using butter when ghee isn't available. Just keep your eye on the pan.

The practice of ingesting that much butter is nastier though, probably

Each to their own, anyway. I tend not to like indian takeaways for that reason, too much slightly rancid dairy products in them and you can taste it.

I give up.

Hot meat dripping with spicy butter is the point of curry.

Craster has some hot meat dripping with spicy butter for you, over there..

That's why we roll together in outer space on a white leather bike.

Some of us don't want to have ingested a ton of fat with our curry, mind.

What, do you just eat dry curry powder, then?

Yes. That's exactly what I do.

I snort it. hardcore.

So don't eat a curry.

I eat plenty of curries, thanks. They happen to be tasty as well as not clogging up my arteries.

Pfft. UR DOIN IT WROMG.

Someone pass myp the emergency fat-free handbag.

My name is Zardoz, and I'm a curryholic...

I had takeaway curry on friday (Mixed kebab starter & Chicken Tikka Madras) I made a Beef Jalfrezi yesterday which I'm finishing off tonight and on Wednesday I'm out with work on a Curry night. Lunchtime today was spent buying ingredients to make a halal Thai red chicken curry for my mate Saj because he hasn't tried one, and I keep saying he should.

My ass is going to die soon, isn't it?

I'd be more worried about the things that are going into it, rather than what's coming out.

The things going into my ass are neither here nor there.

I love curry me I do.

I love a good curry too, but I don't see the need to be an arse about it..

Question: Should trumps have lumps in them?

Not if you've still got your trousers on.

Second question: Should the lumps have bowel in them?