Posted 11 August 2017 - 01:48 PM
It's mostly improvised each time and most of the ingredients can have the quantity changed or substituted completely depending what's on hand and how you like it. Also, the recipe is gluten free and suitable for diabetics.
For this version I used -
3 medium onions
1/2 bulb of garlic (approx 8 cloves)
2 tins chopped tomatoes
Juice of 1 lemon
50g cayenne pepper
~30 bird eye chillis
3x5 cm piece of ginger
2tsp cumin seed
1tsp mustard seed
2tsp garam masala
Fresh coriander leaves
All in it takes around an hour to make including prep, less if you're skilled with a knife
Before starting, peel the ginger and freeze it; it's much easier and quicker to grate frozen
So, there are two parts to the recipe, the paste, and the main curry.
For the paste first chop around half a dozen chilli and mix with the cumin seed, mustard seed, coriander, nutmeg, cayenne pepper and lemon juice, and mix through till it has a fairly thick consistency, you'll more than likely need to add a little water to smooth it out. It should look like this -
DSC_0138.JPG 133.04KB 0 downloads
Now, with the paste done, onto the main bit. Fry the onions for a few minutes, enough that they're cooked, and add the rest of the chilli along with the garlic and ginger and fry for another 2-3 mins. Next add in the cumin, turmeric and garam masala and mix it through thoroughly before adding the paste, and finally some chopped coriander leaves.
Et voila! 👌
One fucking spicy curry, bog roll in the fridge optional!! DSC_0139.JPG 86.86KB 0 downloads
I don't really eat meat, so feel free to throw some in there but it's filling as is, some rice and a couple of naan and I'm all good.
- Budgie, The Dude Abides, mrsDeeks and 1 other like this
Posted 11 August 2017 - 04:58 PM
can't beat a nice home-made curry @THC F13ND
My top tips are
To make it the day before you need it. When it's cooked twice it rounds out all the flavours and tastes lusher.
Any left over sauce, freeze it and use that as a base for the next one you do.
Try not to use steel pans/implements, does something to the final flavour, try to get an aluminium or copper one and use wooden spatulas/spoons.
If it is a bit too hot, add a spoon or two of sugar to take the edge off.
- The Dude Abides, mrsDeeks, THC F13ND and 1 other like this
Posted 11 August 2017 - 05:47 PM
- The Dude Abides, ZenArcher and THC F13ND like this