Quizzes & Puzzles9 mins ago
Anyone got any tried and tested
28 Answers
Curry recipes?
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'Fraid not maizie, I know two men who think they are the best curry makers in England, that is including the x amount of asians who live a few miles away from me. Both of them have made curries for us at various times. And I have to say they are awful, one blows your socks off and the other was watery. It must be a personal thing with men and their curries. Me I'd rather go to the Aagraah for a take away.
Hi maizie if you don't already have all the different spices why not try the Schwarz Madras Powder. We use this now and again...fry garlic + onion till soft add chopped ginger + chillies as req'd + curry powder, bung in chopped chicken + tinned tomatoes and add chopped coriander at end of cooking and taraaa! Other curries we make from scratch.
What kind of curry do you prefer?
Had a wee chuckle at your first answer above -it's awful when no one replies to your question lol judy x
What kind of curry do you prefer?
Had a wee chuckle at your first answer above -it's awful when no one replies to your question lol judy x
Hi Judy. Thank you for that xx.......I was think about mixing all the spices myself....but on second thoughts maybe not....Everyone goes on about how much they love curries, you'd think a few responses would be forthcoming. I think Madras would be a bit much for me. I like Rogan Josh and Saag something (I cant remember the full name of it)
THAI SALMON
20g fresh coriander
1 lime
1 400ml can Coconut Milk (buy the full fat one)
2 tbsp olive oil
1 small onion finely chopped
45g Thai Red curry paste (Try to get Bart's brand, if poss)
2 salmon fillets
1 tsp caster sugar
1 + half tbsp light soy sauce
4 spring onions chopped
Pick the coriander leaves off the stalks, finely chop the stalks and set aside. Grate the zest of half the lime and set aside.
Relish
Juice the lime and put in a small serving bowl with the soy sauce and sugar and mix well to ensure sugar is dissolved. Add the coriander leaves and spring onions and give a quick mix..
Curry
Heat the oil in a large frying pan and fry onion till soft. Stir curry paste into the onions and cook for another minute. Add lime zest and chopped coriander stalks. Add bite-size chunks of salmon. Once the salmon is almost cooked add the *coconut milk and heat through.
*When you open the can of coconut milk, with a bit of luck, the contents will have separated. Use ony the thickened milk at the top of the tin and discard the watery stuff at the bottom so you end up using only about two thirds of the tin.
20g fresh coriander
1 lime
1 400ml can Coconut Milk (buy the full fat one)
2 tbsp olive oil
1 small onion finely chopped
45g Thai Red curry paste (Try to get Bart's brand, if poss)
2 salmon fillets
1 tsp caster sugar
1 + half tbsp light soy sauce
4 spring onions chopped
Pick the coriander leaves off the stalks, finely chop the stalks and set aside. Grate the zest of half the lime and set aside.
Relish
Juice the lime and put in a small serving bowl with the soy sauce and sugar and mix well to ensure sugar is dissolved. Add the coriander leaves and spring onions and give a quick mix..
Curry
Heat the oil in a large frying pan and fry onion till soft. Stir curry paste into the onions and cook for another minute. Add lime zest and chopped coriander stalks. Add bite-size chunks of salmon. Once the salmon is almost cooked add the *coconut milk and heat through.
*When you open the can of coconut milk, with a bit of luck, the contents will have separated. Use ony the thickened milk at the top of the tin and discard the watery stuff at the bottom so you end up using only about two thirds of the tin.
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