The Foodie thread

[Elite]

How do you make curries from scratch creamier without it curdling and what's best to use? Yoghurt, cream or even Creme Fraiche?

[Rushies tash]

8 minutes ago, Elite said:

How do you make curries from scratch creamier without it curdling and what's best to use? Yoghurt, cream or even Creme Fraiche?

I use yoghurt, stirred in at the last minute. Makes them less spicy for the kids.

[neko]

33 minutes ago, Elite said:

How do you make curries from scratch creamier without it curdling and what's best to use? Yoghurt, cream or even Creme Fraiche?

....or coconut milk.

[Remmie]

1 hour ago, Elite said:

How do you make curries from scratch creamier without it curdling and what's best to use? Yoghurt, cream or even Creme Fraiche?

Yes

[lifetime fan]

Hotpot made from left over roast lamb...

 

 

 

[Paulie Dangerously]

Temple Dahl and Aloo Ghobi from the Mowgli cookbook and mushroom baji from an old Indian cookbook my ma has

 

[Paulie Dangerously]

On 09/02/2021 at 16:52, Elite said:

How do you make curries from scratch creamier without it curdling and what's best to use? Yoghurt, cream or even Creme Fraiche?

Don't add the coconut milk until just before serving and take it off the heat to mix 

[Elite]

I made a curry from scratch last night, it was nice but lacking the depth of taste compared to one from a proper Indian restaurant.

 

I used:

Fresh Ginger 

Garlic 

Ground Turmeric 

Ground Cumin 

Garam Masala 

Fresh Coriander 

Brown sugar 

Salt

Along with Chillies, Tomatoes, Green Pepper, Onions and Yoghurt.

 

Any idea what it's lacking?

 

 

 

 

 

 

 

 

 

[Paulie Dangerously]

8 minutes ago, Elite said:

I made a curry from scratch last night, it was nice but lacking the depth of taste compared to one from a proper Indian restaurant.

 

I used:

Fresh Ginger 

Garlic 

Ground Turmeric 

Ground Cumin 

Garam Masala 

Fresh Coriander 

Brown sugar 

Salt

Along with Chillies, Tomatoes, Green Pepper, Onions and Yoghurt.

 

Any idea what it's lacking?

 

 

 

 

 

 

 

 

 

Key is to really cook the spices. Brown your onions, add the spices and garlic add a bit of water. Cook it down until the water evaporates then add more, only like 2 tablespoons. Do this for about 5 minutes and you'll end up with your own curry paste. I really noticed the difference. 

 

One thing youll miss from restaurant curry is obscene amounts of ghee, so use butter and oil mixed for your frying. 

[Elite]

18 minutes ago, Paulie Dangerously said:

Key is to really cook the spices. Brown your onions, add the spices and garlic add a bit of water. Cook it down until the water evaporates then add more, only like 2 tablespoons. Do this for about 5 minutes and you'll end up with your own curry paste. I really noticed the difference. 

 

One thing youll miss from restaurant curry is obscene amounts of ghee, so use butter and oil mixed for your frying. 

So how many tablespoons are we talking here in total? I only used two of each last night.

[Paulie Dangerously]

2 minutes ago, Elite said:

So how many tablespoons are we talking here in total? I only used two of each last night.

Because I'm a fat body I'm using low cal spray. I'd go for equal parts butter and vegetable oil. Just loads. 

 

It's important to cook the spices properly though. Try swapping yogurt for coconut milk or cream, using them as a last minute addition 

[Elite]

4 minutes ago, Paulie Dangerously said:

Because I'm a fat body I'm using low cal spray. I'd go for equal parts butter and vegetable oil. Just loads. 

 

It's important to cook the spices properly though. Try swapping yogurt for coconut milk or cream, using them as a last minute addition 

Thanks. I'll have another go during the week, I followed a recipe from the hairy bikers last night but it's a healthy version, seeing as they aren't fat bastards anymore. I really enjoy cooking Asian food, definitely need to do a few classes when I'm able.

[s(k)aturation]

 

Mrs made very nice pommes anna this weekend.

Had them with a rare rib eye last night.

And again with roast chicken tonight.

Bit of tarragon butter employed this weekend too.

 

[Paulie Dangerously]

33 minutes ago, Elite said:

Thanks. I'll have another go during the week, I followed a recipe from the hairy bikers last night but it's a healthy version, seeing as they aren't fat bastards anymore. I really enjoy cooking Asian food, definitely need to do a few classes when I'm able.

The Hairy Heartattacks were much better before they went healthy.  The ones I cooked yesterday were all veggie and nothing but 1cal spray in, so you can make them indulgent without going OTT I suppose. 

 

Actual Indians often say you need to toast your spices in a dry pan before you then add oil etc but I can never be bothered with all that.

[Bruce Spanner]

39 minutes ago, Paulie Dangerously said:

The Hairy Heartattacks were much better before they went healthy.  The ones I cooked yesterday were all veggie and nothing but 1cal spray in, so you can make them indulgent without going OTT I suppose. 

 

Actual Indians often say you need to toast your spices in a dry pan before you then add oil etc but I can never be bothered with all that.

 

Not an actual Indian, but that's how I've always been shown how to do it.

 

Dry, no oil.

 

Let them toast, but not burn, fills the pan with flavour.

[Rico1304]

I cooked steaks on the BBQ last night because I was in a bad mood and thought standing in the cold for a while would make me feel better.  
 

Did them reverse sear so got the Egg to 215f until the steaks hit 130 and then took them off, got the temp right up to molten and then seared then for about 90 seconds each side.  They were amazing, very tender and juicy.  
 

I remained in a bad mood all evening. 
 

Oh, forgot to say I ordered the steaks from Farmison, they were excellent 

[Chip Butty]

2 hours ago, Paulie Dangerously said:

The Hairy Heartattacks were much better before they went healthy.  The ones I cooked yesterday were all veggie and nothing but 1cal spray in, so you can make them indulgent without going OTT I suppose. 

 

Actual Indians often say you need to toast your spices in a dry pan before you then add oil etc but I can never be bothered with all that.

To be fair, all nuts/spices are better toasted beforehand. Pine-nuts are exactly the same for a Pesto, toast them before letting them cool and adding in, and it raises the finished Pesto up a level from if you don't toast. .  

[General Dryness]

2 hours ago, Bruce Spanner said:

 

Not an actual Indian, but that's how I've always been shown how to do it.

 

Dry, no oil.

 

Let them toast, but not burn, fills the pan with flavour.

This. You won't get that depth of flavour unless you toast the spices in a dry pan. And add cardamom to your list as well.

 

Before you start cooking with the butter, melt it in a jug over hot water or in a microwave. The milk solids will fall to the bottom, and you just carefully pour the clear-ish stuff off the top. Thats your ghee.

 

Good luck.

[neko]

8 hours ago, Elite said:

I made a curry from scratch last night, it was nice but lacking the depth of taste compared to one from a proper Indian restaurant.

 

I used:

Fresh Ginger 

Garlic 

Ground Turmeric 

Ground Cumin 

Garam Masala 

Fresh Coriander 

Brown sugar 

Salt

Along with Chillies, Tomatoes, Green Pepper, Onions and Yoghurt.

 

Any idea what it's lacking?

 

 

 

 

 

 

 

 

 

Being a blend of pungent spices like cloves and cinnamon, it might be that the garam masala is overpowering and confusing the final flavour.

 

I usually only add garam masala (home made) at the last minute of cooking, and only for heavier, meatier curries.

 

If you're looking for something lighter, I'd lean towards turmeric/curry powder (home made), cumin and coriander.

 

 

 

[Paulie Dangerously]

26 minutes ago, neko said:

Being a blend of pungent spices like cloves and cinnamon, it might be that the garam masala is overpowering and confusing the final flavour.

 

I usually only add garam masala (home made) at the last minute of cooking, and only for heavier, meatier curries.

 

If you're looking for something lighter, I'd lean towards turmeric/curry powder (home made), cumin and coriander.

 

 

 

Yeah I use Gara masala to sprinkle on top when serving most of the time. I try to make my own blends as I go. 

[Bjornebye]

Made her a vegan lasagne seeing as it’s Valentine’s Day 

[YorkshireRed]

14 minutes ago, Bjornebye said:

Made her a vegan lasagne seeing as it’s Valentine’s Day 

Looks nice but the fact I know it doesn’t have meat in it makes me anxious. I feel like I’ve been had. 

[Bjornebye]

Just now, YorkshireRed said:

Looks nice but the fact I know it doesn’t have meat in it makes me anxious. I feel like I’ve been had. 

Doesn't need it mate. Not even any vegan mince in it. All veg. 

[YorkshireRed]

1 minute ago, Bjornebye said:

Doesn't need it mate. Not even any vegan mince in it. All veg. 

Well I hope she appreciated the effort. Enjoy. 

[Elite]

Can she not have wafer thin ham in it?