Please send a recipe for curry so that I can make my British fiancee happy. I know how to make Thai curry, (a bit soupy, served over rice, using potatoes, curry paste) but the sort he describes is not as familiar to me. Also any good recipes for making a good fish batter. yum!

Hell, ANY and ALL recipes that would make a British man, who will probably miss his traditionals foods once he gets here, happy! ;-)) Or, any weblinks.

I want to surprise him by being able to make some things he is used to eating--we've found restaurants in my area that prepare some dinners that he likes, but I'd like to do it myself as well.

Thanks,
Patricia

Lamb Phal ( serves 4 ) prep 5 mins cooking 1 hr

Ingredients

3 tbs oil 2 tbs curry paste
4-6 cloves of garlic finely chopped 8 oz finely chopped onion
1 tsp mustard powder 3+ tsp extra hot chilli powder
3-4 fresh red chillis, chopped 1-2 whole green chillis
3 1/2 fl oz tinned cream of tomato soup 2 tbs chopped red pepper
1 1/2 lb stewing lamb, cut into 1 1/2 " cubes 3-4 chopped cherry tomatoes
2 tbs ground almond 1 tbs chopped fresh coriander leaves
1 tsp garam masala salt to taste


Pre-heat the oven to 190*C/ 375*F / Gas mark 5

1 Heat the oil in the casserole pot. Stir-fry the garlic for 30 seconds. Add the curry paste, mustard, chilli powder & the chopped red chillis & stir fry for another 30 seconds.

2 Now add the onion & a few spoonfuls of tomato soup ( to keep things moving) stir fry for 5 minutes or so. Stir in the meat, and put the lidded casserole into the oven.

3 Stir after 20 minutes, adding thr rest of the soup, the green chillis & the pepper.

4 After another 20 minutes add the tomatoes, ground almonds & fresh leaves.

5 Wait 10 minutes, taste-test for tenderness. It should be about right after 50 minutes in the oven. Add the garam masala & salt to taste.

6 Allow it to rest for 5 - 10 minutes, then serve.

7 Wait for the morning, making sure the toilet roll has been in the fridge overnight !

I've found the trick to making a good curry is to use a medium hot curry paste. A simple recipe is to fry onions and mushrooms in a little oil, add the curry paste and fry for a few more minutes and then dilute with some stock. Add whichever cooked meat you want to this base and add further flavour with coconut milk or a tin of tomatoes, then you may need to thicken it. You can also add sultanas to the pre- thickened curry if he likes them (they need to cook for around 10 mins to swell) or some chopped up apple.

As a brit living away from home, the foods I miss the most are sausages (english or irish). As we are considering moving to the US I have researched the availabilty and found several stockists in the US who will send them to you (search for British food stockists on google). Serve him up an english breakfast with sausages, bacon, eggs, mushrooms, fried bread and baked beans and I garauntee he will love you forever!

Hi Patricia,
ok, go to the link here www.aiol.com/recipe/crabcurry.htm
this will take you to the" India on line" web site.
The link will take you to the recipe for crab curry, but on the right side of the web page you will see the index for a multitude of curries.

Good Luck - Mark

ps: Dont put sultanas in a curry thats an old school dinner trick, which mellows the spices and heat of the curry.

Hi patricia
Heres a good recipe for battered fish.
Make sure youve got a deep fat fryer though.
Dont forget the tin of mushy peas and good thick cut 'chips' to go with it!
Serves 2
2 x 6-8oz cod fillet portion (or any white fish i guess)
squeeze of lemon juice
salt and pepper
8oz Self raising flour, sieved
1/2 pt lager and more for you...

pre-heat fryer to 350 f. leave the skin on the cod as it holds the fish together.
Squeeze a little lemon juice over each piece and season. then lightly flour them before making the batter.
to make the batter, place the sieved flour into large bowl. whisk in 3/4 of the lager.
At this point check the consistency of the batter, it should be really thick, almost too thick. if it appears to be over gluey whisk in more beer to loosen slightly. Seaon with pinch of salt. The fillets can now be passed one at a time through the batter mix. its best to hold it at the thin end (in one corner). coat fish in batter and lift from bowl some of the batter will begin to fall away slowly. if the batter falls to quickly it means its too thin, so add a tablespoon or so more flour. Submerge into fryer only an inch at a time and once three quarters of the fish is in the batter will lift the fillet, floating the fish. Submerge the rest of the fish. cook for 2 - 3 minutes and then turn over. the batter wont be golden brown yet but will have sealed and souflled. cook until golden brown all round (thick piece 12 minutes apporx, average 9-10 minutes). Once cooked drain on kitchen paper, sprinkle with salt and serve.

its really simple to do and yummy too!, im just copying out the instructions in my recipe book which makes it sound more tricky. personally i just buy the Gortons brand oven battered fish fillets and some chunky fries when i have the hankering but dont want the hassle, Does the craving trick but not quite the same as the real thing. But try it he'll love it!.

Thank you all for responding, I will be very busy this week testing all the recipes. Keep the recipes coming though! Thanks to all of you, a very tedious thing it is writing out recipes, unless maybe you're a chef, and even then....in any case, I thank you all very much.. any other recipes anyone has, don't be shy! lol post away!

Thanks again xxxxxxxxxxxxx,
patricia

Hi, I'm an American living in the UK. I found this website that will prove useful to us when we move back to America after the first of the year...

http://www.britishdelights.com/

If all else fails, you can use this site to have curry sauce (sold in UK stores) delivered to you in America. Also, try a search online for curry recipes. I would use any site that ends with .co.uk, rather than .com.

Hope this helps,
Allison