View Full Version : Cooking Curry

18-06-2008, 01:15 AM
Statistics show that there are now over 9400 Curry restaurants in the UK and 25% of us have eaten an Indian curry in the last week. CTM (chicken tikka masala) is now the nations favourite dish.

Many of us attempt to cook the perfect British style restaurant curry at home using recipes from 'authentic' Indian cookbooks, often with sad results.

As Asian cooking is one of my hobbies, I've been trying to replicate this 'BIR' style for many years without success - until recently ...

The secrets of a BIR (British Indian Restaurant) style curry is in making the base gravy and there is only one book available that gets anywhere near close to this, and that is out of date.

For those of you that would like to cook an authentic 'BIR' style curry at home, can I suggest that you look at the following website - it's free to join (rare nowadays), and beats paying for it on ebay etc.

www.cr0.co.uk (http://www.cr0.co.uk)


18-06-2008, 09:52 PM
Can't stand CURRY - yuk (or the smell) :confused:

18-06-2008, 10:00 PM
I Like. A Bit More Reading And I''ll Be Able To Pass Through The Eye Of That Needle

19-06-2008, 12:27 AM
Can't stand CURRY - yuk (or the smell) :confused:
... and living in Nottingham too. Do they still have fish & chips there then?:D

19-06-2008, 12:28 AM
I Like. A Bit More Reading And I''ll Be Able To Pass Through The Eye Of That Needle
I really hope that is NOT why you're called Swampy ???

old gas bottle
19-06-2008, 05:25 PM
i went through this fad years ago ,a indian london chef showed me how and we had some good results.

start with a big lump of butter in the pan,finley chop and cook the onions,ginger,garlic with salt.

dont burn it ! when its nice and soft add a tin of choped tomatoes,stir in and cook for a while,add some water too,

then chuck the meat in and curry paste or powder or your whatever,all the other herbs and chillies etc,cook for a good while then simmer on a low light for a couple of hours,allways let it stand before serving .

if that fails ring the take away up.;)

19-06-2008, 07:36 PM
Hey Dez

Can we have a new section called - RECIPES?? :D:p;):D

Karl Hofmann
19-06-2008, 08:07 PM
Mmmmm!!! Curry.. Heaven.

My buddy cooks his own, was mentored by a chef from a local curry house.. Trouble is to do it right takes absolutely ages..

Best curry I ever had was in a tin shed garage in Dubai.. Being the cheapest meat that he could get his hands on, the cook made Hot Dog curry..

19-06-2008, 09:01 PM

I love curry,Scottish curry houses are the best but after leaving the father land 15 years ago I,ve searched for a good curry finding it only once in teneriffe.However on a trip back to the father land last month my sister gaver me a curry mix.Youngs chinese curry mix www.yeungschinesefoods.co.uk this is the one please try.

Regards Bernard ps only 1.59

19-01-2009, 01:14 AM
I love indian food-although I must say the one and only vindaloo I tried left me with an arse like the japanese flag!
Here in the US the indian restaurants are not anywhere as good as back home in Scotland, but I've found a good one.
Mmmm Mmmm Mmmmmmmmmmmmm

22-01-2009, 01:27 AM
Can't stand the taste or smell of curry.

The better half loves Menudo...Mexican soup made from tripe...cows stomach. Mow that really smells rank when cooking.


22-01-2009, 07:06 AM
Can't stand the taste or smell of curry.

The better half loves Menudo...Mexican soup made from tripe...cows stomach. Mow that really smells rank when cooking.


You need to taste local dish here called "ia"
It is cooked from lamb stomach,lamb bowels, some potatoes, green pea and smoked bacon.
Lamb for that purpose need to be so young that it is still on mothers milk.

It also smell rank at first part of preparation, but later, it is dish from heaven by smell and taste.;)

Another one smelly is called "Bakalar" and is cooked from dried cod fish.
You don't want to be in house at beginning of preparation and , yet again, it smells and taste so good at the end, especially prepared as cod-fish "in bianco".

Abby Normal
22-01-2009, 12:25 PM
my wife got some lessons from a Guyanese woman down here, she uses the madras

It reminds me of chilli in a way, has more zip the next day

spices were the crude oil of the day, drove exploration

22-01-2009, 02:49 PM
I haven't eaten at a restaurant or bought take away food for a long time (had to survive the lean winter months down here while being self employed and starting my own business).
But I love indian curries, as well as the thai curries.
When there wasn't any work on, I was growing all sorts of chillies, corriander, thai basil, curry leaf, laksa, lemongrass and made my own indian and thai curries from scratch. I bought the cumin, turmeric, cardamom and other spices though.

It's summer here now so I'm not cooking any curries or chilli based dishes (just the occasional chillies in a sandwich), but I'm a big fan of these foods.

I've never had anything based on offal before though. I'm curious to try some things, but the mrs would never allow it (it was hard enough to get her to eat curries or have steak cooked to medium. She didnt like really spicy hot food or any juice left in a steak originally. It's taken a long time to get her eating juicy steaks and curries, offal is just too big an ask)

15-02-2009, 12:15 AM
Spices and the like developed through the centuries as a food preservative. Before refrigeration,the bugs could not handle the stuff, so us humans adapted to being fumigated with all and sundry spices. Must have worked because of the 3 squillion Indians on this planet.
My metabilism must be in the caveman stage as cannot handle the stuff, effects similar to the after-burner on a F-18 fighter jet. It is a shame Johnson and Johnson have not developed a cooling band-aide for the rusty nail hole.

15-02-2009, 02:19 PM
Can't stand CURRY - yuk (or the smell) :confused:

Frank I think you need to seek help with your problem;)
Just finished a job in Southall yesterday (has the largest population of Asians in the UK) got to about 2pm and my belly was rumbling for food, and over the air wafted the most amazing smell of curry from a nearby house. Talk about making my mouth water.

I`m having a bad flare day

19-06-2009, 05:06 PM
:eek: hell no

then chuck the meat in and curry paste

19-06-2009, 05:08 PM
:cool: top man thats the way to do it

I was growing all sorts of chillies, corriander, thai basil, curry leaf, laksa, lemongrass and made my own indian and thai curries from scratch. I bought the cumin, turmeric, cardamom and other spices though.

19-06-2009, 05:45 PM
Some years ago on a visit to the city of Leicester, we went [Abe, my son and myself] to an Indian restaurant.
Abe ordered the food but the waiter did not hear his last sentence which had the word mild in it......

As a person who loves hot food, I have enjoyed the hot curry but Abe was of fire...... flames came out of his mouth every time he opened it for some cool air......;)

Frank Day
19-06-2009, 09:25 PM
You gotta try Durban bunny chow!! One of the best mild or hot !!

29-06-2009, 07:25 AM
Any can tell me step by step Chicken varieties

29-06-2009, 07:25 AM
Prawn pudding

29-06-2009, 07:26 AM
How to clean a fish ur own

29-06-2009, 07:27 AM
hOw we can make curry

29-06-2009, 07:30 AM
Pls telll....................pls

25-08-2009, 07:37 PM
Any can tell me step by step Chicken varieties
Was served this and was given recipe,not that hot but one of best i have eaten,

Fruity Garlic Chicken Curry


1 tablespoon olive oil - chicken fillets cubed 4 tablespoons of flour (seasoned)
32 shallots (small onions) chopped 4 garlic cloves, crushed with a little olive oil 2 cooking apples, diced 125g sultanas 1 tablespoon of clear honey- 1 cup of chicken stock 2 tablespoons of Worcestershire sauce 3 tablespoons hot curry paste 1 cup soured cream 1 can of coconut cream salt & pepper- fresh coriander


1) Heat oil in large pan.

2) Coat chicken with flour.

3) Cook for about 4 mins. until it is lightly browned.

4) Transfer chicken to a deep casserole dish and keep warm until required.

5) Slowly fry shallots, garlic, apples, pineapple and sultanas in the pan juices.

6) Add the honey, chicken stock, Worcestershire sauce and hot curry paste.

7) Season to taste with salt & pepper.

8) Pour the sauce over the chicken and cover the casserole with a lid or aluminium foil.

9) Cook in a pre-heated oven for about 1 hour or a slow cooker for a bit longer.

10) Stir in the soured cream and cook for a further 15 mins.

11) Serve the curry with basmati rice, garnished with thin slices of orange or fresh coriander.
mouths watering

17-09-2009, 11:20 AM
If you like a good chinese curry try MAYFLOWER curry powder and you can add what you want for a great taste , not easy to find everywhere but you will not be disappointed, let me know ok.;)

17-09-2009, 06:08 PM
I`m starting an install job this weekend in a restaurant that specialises in south Indian vegetarian food. Fantastic food and not too hot (the owner says the best Indian food is never too hot). Come the end of Saturday i`ll be blown out on the most wonderful foods and best of all it`s all free:)

30-04-2010, 04:39 PM
Im in idiot when it comes to cooking..if it doesnt come in a box or can.. forget it I can use all the help I can get. I have a brand new slow cooker in my basement that has been there for three years.. anyone got an easy receipe that they want to share for a "beginner" here...