CURRY recipes here

Discussion in 'Can Cook, Will Cook' started by 72wilma, Dec 4, 2011.

  1. Everyone has their favourite curry, but g'worn, g'worn, be adventurous and try these instead.

    All recipes posted by latebay members.

    Daisy-Mae's Curry

    OK, at home I would make a curry from scratch but when we are away in Daisy-Mae, it just isn't going to happen. This is a veggie curry on the grounds that we are veggie ... but feel free to make your own changes. Takes about 10 - 15 minutes to do.


    Cooking oil
    Handful of mushrooms
    Tin of chickpeas
    Uncle Ben's express rice
    Jar of Sharwoods Curry Sauce - Rogan Josh is Freya's favourite!

    Couple of bottles of cold beer
    Ready to eat poppadoms or Naan breads if you are feeling fancy!

    What to do

    In a large-ish pan put a couple of cm of water and heat it up. When it starts to come to the boil put in the rice to heat through - fluff with a fork as it heats to separate it.

    In a medium-ish pan put a slug of oil and add the chopped mushrooms. Once they have cooked enough for your liking put in the drained tin of chickpeas & the curry sauce ... if it is all a bit thick then add some water. When it is hot and bubbling it is ready!

    Drain rice and serve it all up.

    With the ready to eat poppadoms or Naan breads and drink the cold beer if you are feeling fancy/drink!


    8 skinned and boned chicken thighs cut into chunks
    300g basmati rice, washed
    1 large onion finely sliced
    1 teaspoon turmeric
    Small stick of cinnamon
    1 Bay leaf
    3 Cardamom pods
    4 tablespoons curry paste
    25g butter
    850ml chicken stock

    What's needed:
    Large saucepan with a tight fitting lid

    Making it:
    * Melt the butter in the saucepan and fry the sliced onion with the cinnamon, cardamom and bay leaf for 10 minutes,
    * Add the turmeric, chicken and curry paste, mix together and cook for a couple of minutes,
    * Stir the rice in to the pan and then pour over the stock,
    * Put the lid on the pan and bring to the boil,
    * Lower the heat and simmer for 5 minutes,
    * Turn off the heat and leave for 10 minutes,
    * Stir well and serve.

    Shielsy's Subterranean Curry ;)

    2 or 3 rabbits , cut up into quarters , boiled for 15 mins

    a couple of slices of bacon large onion , sliced , mixed herbs black pepper all in a preheated frying pan for 5 minutes splash of vinegar and a small sprinkle of curry powder mixed in

    add the rabbits and some of the boiled rabbit juice , leave to cook for 10 minutes add more curry powder , leave to simmer

    boil rice when cooked strain and add a good sprinkle of mixed herbs or coriander or parsley or all 3 depends on strength

    stir rice put the lid on leave for 5 minutes to fuse the flavours also gives the rice a nice bit of colour , serve

    rabbit curry- lovely owen nw
  2. Owen Snell's spinach curry

    One of our house staple dishes and really easy to make. We always have a bag of frozen spinach in the freezer (defrost first) or it can be made with fresh spinach, kale, chard or any greens really.

    Ingredients list:

    Greens to suit. For frozen spinach, I usually just tip enough out of the bag to cover a dinner plate and leave that to thaw. If using chard, separate the thick stalks from the leaves but don't discard.
    1 or 2 large onions.
    Cumin seeds.
    Dried bird's eye chillies.
    Salt and pepper.

    Halve the onions and slice quite thick - you want nice big pieces of onion in this dish.

    Using a large saucepan (to allow for bulky greens), put some vegetable oil in the pan with 3 - 4 dried bird's eye chillies whole and put on a low heat. Get a bit of colour on the chillies and add the cumin seeds. Once these have browned a little, add the sliced onions and turn up the heat to medium to fry the onions, lid off the pan, until soft. With chard, add the stalks half way through frying the onions to get them nice and soft as well.

    If using frozen spinach, you will find it's quite wet once thawed, so drain of the excess water. For fresh greens, wash and add while still wet.

    Add the greens and cover the pan, reducing the heat so they steam gently for 10 - 15 minutes. Check the greens have reduced and then add a little water if too dry or heat with the lid off if too wet. This curry should be wet, but not too much liquid. Taste and then season to suit. Just take it off the heat and leave in the covered pan until needed. Since most curries take a while, this is usually the last thing we make.

    The heat is good on this curry - the basic result is medium hot and the whole bird's eyes lurk in the mix to give a really good hot kick at an unexpected moment. If you don't like hot hot, just take care and pick out the whole chillies (and give them to me .......).
    art b and DevonP like this.
  3. i bought some curry kit stuff from ebag,;)

    they come with a recipe, some seeds,and a madras curry powder/mixture,

    tbh ..i bought these to get an idea on their technique..

    i now know enough, to buy my own products from an asian supermarket.

    i did a cauliflower and potato curry, [with added,peas,onion and chickpeas] last nite from this recipe and it was awesome...

    Terrordales and 72wilma like this.
  4. DSCF2872.JPG

    added some more spice to the stock ..:p

    i also did a jerk chicken dish with extra chillies ...


    marinaded for 24 hrs cooked in the oven then grilled to finish ..

    Poptop2 likes this.
  5. Poptop2

    Poptop2 Administrator

    I'm hungry for curry now. Cheers for that Art! :(
  6. No problem ...:hattip:

    and why not..
    im thinking of curry sauce for tea..
    not sure what with yet ....:D

    ive a large bag of chicken nuggets...:thinking:
    would faggots be so wrong ...:p
    Poptop2 likes this.
  7. here's one for @72wilma as its vegetarian, even though I am not.
    thai green curry........
    ingredients needed..
    200g of tempeh
    30g of green curry paste
    400ml coconut milk
    85ml water
    2 teaspoon of sugar
    1 teaspoon of salt
    3 kaffir lime leaves
    3 pieces of gratchi root sliced up
    3 red chilli,,, if you want more go for it
    pack of tai aubergine or baby eggplant
    sweet basil leaves.

    how to make it..
    heat oil and fry curry paste for 1 minute
    add chopped up tempeh and fry for 1 minute
    add coconut milk
    add all your other ingredients apart from basil
    simmer for 8-10 minutes
    turn off the heat and add basil
    have it with rice or noodles. it tastes so much better than a shop bought green curry and is easy to make..
    I get my ingredients from a local tai food stall and they will help you with recipes..

    sorry no pics........................its all gone.
    Jack Tatty, 72wilma and Flakey like this.

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