Curry recipe?

[Parm]

Use ghee for the tastiest curries.

Best used sparingly at the end to give the sauce a nice glaze

 

[Maker]

3 people with no recipes to cook from

at least you could take a photo of the recipe

That's rich! But anyway, two links in my post, to recipes you can cook from.

 

[gaz1]

That's rich! But anyway, two links in my post, to recipes you can cook from.

thanks for recorrecting me i hadnt noticed the links hidden within the names as i just thought you had named them and that was it

 

[blackolive (Ste)]

Thanks for the recipes. Ive discovered asda do a good range of spices, and ive a box of fenugreek leaves that get thrown in all my curries now. Also someone got me this tandoori spice mix from a trip to london which is superb, i dont want to run out of it, and Aldi are doing the “old bay” seasoning, which gets good reviews

 

[Maker]

a box of fenugreek leaves

The first time I bought fenugreek leaves I sniffed them and thought "No way am I cooking with f'king compost". The stuff stinks, but it tastes bloody lovely. I like to add a big pinch to chapatti dough.

 

[Screwdriver]

I am currently obsessed with Kima. It's not "a curry" but it has curry powder in it! I needed a good filling staple that was not processed, can be made in bulk and freezes well.

Basically a curried mince beef with tomato + onions

* 3 tablespoons butter
* 1 cup chopped onion
* 1 clove garlic, minced
* 1 pound ground beef
* 2 tomatoes, chopped
* 1 cup frozen peas
* 1 tablespoon Masala curry powder
* 1 ½ teaspoons salt
* 1 teaspoon paprika
* ½ teaspoon chili powder
* 1 dash ground black pepper
* ¼ cup flaked coconut, or to taste


Step 1 Melt butter in a skillet over medium heat. stir in onion and garlic; cook until onion is translucent, 3 to 5 minutes.


Step 2 Stir beef into onion mixture; cook until crumbly and no longer pink, 5 to 10 minutes. Drain excess fat from beef mixture.

Step 3 Stir tomatoes, peas, curry powder, salt, paprika, chili powder, and black pepper into beef mixture; cook until thickened, about 20 minutes. Garnish with coconut.

F*ck the coconut. It doesn't work for me. The rest of it is amazing. Freezes really well so I do a 'massive' batch with 1kg of ground beef portion it up for later. Great with rice, with chips or as an omelette filling etc.

 

[Can'tWeld]

I like a nice spinach and paneer korma sometimes. Very quick and easy if you use an off-the-shelf Korma paste like the pataks or asda own-brand one.

Ingredients:
Diced onions
Korma paste
Paneer - one average-sized block makes enough for 2 people - sorry I'm not very good with quantities
Spinach - i just use frozen
Ghee
Coconut milk
I personally like to serve it with Naan breads but rice is nice too.

1. Fry the onions until slightly brown
2. Add the diced paneer and fry until it starts firming up then add the curry paste
3. Keep frying the paneer in the curry paste to let the flavours infuse
4. Add coconut milk and spinach, simmer for as long as you want, the longer the better
5. Serve

Easy peasy!

Sometimes if I don't have the paste I use some generic curry powder, bit of garlic and some tomato puree.

 

[Onoff]

I know it's cheating but aptly it's curry week at Aldi!

https://www.aldi.co.uk/c/recipes/All-Recipes

 

[DanZac]

Coincidentally. Or not, maybe. Am currently doing a version of this one. Will be with white fish.

Not because it's amazing, or our favourite but because we've all the ingredients but we do like it
View attachment 419712

I made this for tea tonight, to use up a load of tomatoes from the greenhouse.

I just did half the recipie, and threw a Corgette in, along with the onions to use it up, but I can confirm it's a really tasty recipie, and definitely one I'll do again.

In fact it was so delicious that I've just ordered the book.

 

[skotl]

Here’s one I’ve written up

Yum yum

Cheers for that, Parm. I followed your sauce recipe, but with fish rather than meatballs. Here's the potions & lotions (I seared the fish in a little turmeric, pepper and chili):

The new things for me were:


1. Dry-frying the spices - that definitely opens up the tastes!
2. Seriously blitzing the onions - normally I dice them but there was a much nicer consistency of the sauce when they get pureed

I treated the fish the same way you did the meatballs - left them in for 15 minutes to boil into the sauce, no stirring or other molestation.

 

[Parm]

Yum yum

Cheers for that, Parm. I followed your sauce recipe, but with fish rather than meatballs. Here's the potions & lotions (I seared the fish in a little turmeric, pepper and chili):

View attachment 422174



The new things for me were:


1. Dry-frying the spices - that definitely opens up the tastes!
2. Seriously blitzing the onions - normally I dice them but there was a much nicer consistency of the sauce when they get pureed

I treated the fish the same way you did the meatballs - left them in for 15 minutes to boil into the sauce, no stirring or other molestation.

I’m pleased that I’ve Ben able to help

I’m pleased you found my recipe a help, looks very lush

 

[Onoff]

Anyone here eat dahl??

Yep.

 

[skotl]

Its actually pronounced cully not curry.

Eh?

 

[Onoff]

Which dahl you eat?
Lobia?

Roald.

 

[julianthegypsy]

Anyone here eat dahl??

Hell yes.

 

[Onoff]

In all seriousness, generally home made red lentil dahl.

 

[Gareth J]

Anyone here eat dahl??

I posted a chana Dal recipe earlier on which am liking recently. Would welcome any other split yellow chickpea Dal recipes.

Also do a version of Madhur Jaffrey's here;

Madhur Jaffrey’s Moong Dal and Red Lentils Recipe - 2025 - MasterClass

This dish uses two varieties of dal: moong (mung bean) and masoor (red lentils). The dals bring incredible texture and flavor, while the onions bring something slightly unique. “I’m putting them in because I like the taste of browned onions very much,” says Madhur Jaffrey. “The classic [tadka]...

www.masterclass.com

Which is simpler and has a lovely simplicity to it. It's very important to trap the aromatics from the spices/oil with the lid as soon as they're put into the lentils. (I feel)

Keeping my eye open for some Toor Dal, which is I've not seen about. Though to be fair I've not exactly looked very hard.

 

[Craigrob]

Here’s one I’ve written up

Another thumbs up here - we made this one recently and loved it. Thanks Parm!

 

[Seadog]

Anyone here eat dahl??

Roald?

 

[Parm]

Anyone here eat gosht?

That’s just a generic word for meat