How to cook an authentic restaurant curry in Australia
Nov 21st 2003, 2:31 pm
#1
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How to cook an authentic restaurant curry in Australia
You can't get it maybe in your local waterfront cafe, so make it yourself.
www.curryhouse.co.uk taught me to make curries as they taste in a restaurant. Surprisingly good results. You need a liquidiser.
the secret is the ubiquoutus "sauce" it teaches you to make, which you then use to make the korma, dopiaza, vindaloo etc.
I realise now that my past mistake is to make curries with loads of curry powder etc when what you really need is loads of onions, loads of ginger and garlic, half a teaspoon of chili, and a TINY amount of the Indian stuff - garam, cumin..also by frying the onions first you get all the sweet flavour.
I'm cooking it tonight - I do it once a week.
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www.curryhouse.co.uk taught me to make curries as they taste in a restaurant. Surprisingly good results. You need a liquidiser.
the secret is the ubiquoutus "sauce" it teaches you to make, which you then use to make the korma, dopiaza, vindaloo etc.
I realise now that my past mistake is to make curries with loads of curry powder etc when what you really need is loads of onions, loads of ginger and garlic, half a teaspoon of chili, and a TINY amount of the Indian stuff - garam, cumin..also by frying the onions first you get all the sweet flavour.
I'm cooking it tonight - I do it once a week.
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Nov 21st 2003, 2:35 pm
#2
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hi badger
That's exactly how my hubby has learnt how to do it using the Curry Secret book I mentioned in an earlier thread. Yummy! shame I'm now a veggie, he's got to make two different curries now...ah poor him!!
He loves using the liquidizer, I think that's the reason he cooks so many curries!!
love sophia x
That's exactly how my hubby has learnt how to do it using the Curry Secret book I mentioned in an earlier thread. Yummy! shame I'm now a veggie, he's got to make two different curries now...ah poor him!!
He loves using the liquidizer, I think that's the reason he cooks so many curries!!
love sophia x
Nov 21st 2003, 2:45 pm
#4
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Re: How to cook an authentic restaurant curry in Australia
Originally posted by badgersmount
You can't get it maybe in your local waterfront cafe, so make it yourself.
www.curryhouse.co.uk taught me to make curries as they taste in a restaurant. Surprisingly good results. You need a liquidiser.
the secret is the ubiquoutus "sauce" it teaches you to make, which you then use to make the korma, dopiaza, vindaloo etc.
I realise now that my past mistake is to make curries with loads of curry powder etc when what you really need is loads of onions, loads of ginger and garlic, half a teaspoon of chili, and a TINY amount of the Indian stuff - garam, cumin..also by frying the onions first you get all the sweet flavour.
I'm cooking it tonight - I do it once a week.
Badge
You can't get it maybe in your local waterfront cafe, so make it yourself.
www.curryhouse.co.uk taught me to make curries as they taste in a restaurant. Surprisingly good results. You need a liquidiser.
the secret is the ubiquoutus "sauce" it teaches you to make, which you then use to make the korma, dopiaza, vindaloo etc.
I realise now that my past mistake is to make curries with loads of curry powder etc when what you really need is loads of onions, loads of ginger and garlic, half a teaspoon of chili, and a TINY amount of the Indian stuff - garam, cumin..also by frying the onions first you get all the sweet flavour.
I'm cooking it tonight - I do it once a week.
Badge
What you making tonight? How about a nice chicken tikka madras, pilau rice, bombay spuds & veg curry. (no nan bread tho...yuk!)
Nov 21st 2003, 2:47 pm
#5
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Location: Rockingham, WA
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yeah, he said that too!
Just make sure though, that if you have to make a larger amount of the sauce DO NOT double the quantity of the ingredients (':scared:') CRIKEY that was a hot curry!!!
love sophia x
Ps, he has started doing the popadoms too...he thinks he's a proper curry master now!!('
')
Just make sure though, that if you have to make a larger amount of the sauce DO NOT double the quantity of the ingredients (':scared:') CRIKEY that was a hot curry!!!
love sophia x
Ps, he has started doing the popadoms too...he thinks he's a proper curry master now!!('
')
Nov 21st 2003, 2:47 pm
#6
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good site badge, will attempt one of those this weekend.
cannot beat a good ruby
cannot beat a good ruby
Nov 21st 2003, 2:50 pm
#7
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Here's the link to the book - every curry-loving household should have it.
http://www.amazon.co.uk/exec/obidos/...338758-5357203
http://www.amazon.co.uk/exec/obidos/...338758-5357203
Nov 21st 2003, 3:10 pm
#8
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(no nan bread tho...yuk!)
Nov 21st 2003, 3:38 pm
#9
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Re: How to cook an authentic restaurant curry in Australia
Originally posted by chippy
What you making tonight? How about a nice chicken tikka madras, pilau rice, bombay spuds & veg curry. (no nan bread tho...yuk!)
What you making tonight? How about a nice chicken tikka madras, pilau rice, bombay spuds & veg curry. (no nan bread tho...yuk!)
Nothing, at this rate. I'm still stuck on this pc. And Mrs B is due back any mo. (She does the rice).
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Nov 21st 2003, 3:40 pm
#10
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Originally posted by sophia
Just make sure though, that if you have to make a larger amount of the sauce DO NOT double the quantity of the ingredients (':scared:') CRIKEY that was a hot curry!!!
Just make sure though, that if you have to make a larger amount of the sauce DO NOT double the quantity of the ingredients (':scared:') CRIKEY that was a hot curry!!!
but used half of it last week - and froze the remainder for the next batch. (so tonight I won't be so 'good'.
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Nov 21st 2003, 7:16 pm
#11
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Location: Banks Peninsula, SI, NZ
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Badgersmount:
Great link you provided to the Curry Web-site!
One thing I guess you learn is that for any good curry you have to have the Ghee/butter. Don't try and skip the amounts, except that curries are fattening and not good for your cholesterol levels.
Trying to make a curry all nice and slimline just doesn't work.
Everything in moderation. Also, the 'Basic Curry' mix he mentions on the web site is a good idea as I know that most curry houses have a basic 'Masala' mix common in all there dishes.
Cheers...
Great link you provided to the Curry Web-site!
One thing I guess you learn is that for any good curry you have to have the Ghee/butter. Don't try and skip the amounts, except that curries are fattening and not good for your cholesterol levels.
Trying to make a curry all nice and slimline just doesn't work.
Everything in moderation. Also, the 'Basic Curry' mix he mentions on the web site is a good idea as I know that most curry houses have a basic 'Masala' mix common in all there dishes.
Cheers...
