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Curry

I've always been a big fan of a good curry, ever since I was at college in Leeds and you could get a meat or chicken curry at the Chakwal for 50p and as many chapattis as you wanted as long as you didn't need a knife and fork. Or the Karachi Social Club in Bradford. I learnt to make a good curry and always ground and mixed the spices - no curry powder.

I have however now found a ready mixed that actually tastes good. maybe never as good as freshly ground, but when in a hurry this stuff actually works well, but you can only get it in selected Asian stores. It's called Shan's.

They do an enormous range, including some quite weird sounding ones like "hooves curry" and "brain, heart and kidneys" curry.

But well worth a try. (Use about 1/4 of what they say to begin with - they're mighty hot & spicy)
 

AlanU

Member
Messages
665
Location
Enfield, North London
Pete, what is it with you? You're obsessed!
It's only food.

I've still got the 12" 'Dancing & Dining with the Deep Sea Divers' from 1984.
Dining side: Track One, Bananas
Track Two, Sausages, beans, onions and gravy.

Actually, that reminds me.
I think I'll post my recipe for 'Liver & bacon surprise' here.
It's easy and it's cheap, go and do it. As someone once said.

Pip pip
 

Rogerb

Member
Messages
764
Location
Costa Blanca, Spain
One of the things I like about DIY curry powder is that, because I never measure it out, it's never twice the same!!
And, it may be teaching egg-sucking but it helps to 'toast' the spices together in a thick-bottomed pan before grinding.
I love (lots of) black pepper with just about everything!
 

Pee Dee

Member
Messages
423
Location
Dorset
I've always been a big fan of a good curry, ever since I was at college in Leeds and you could get a meat or chicken curry at the Chakwal for 50p and as many chapattis as you wanted as long as you didn't need a knife and fork. Or the Karachi Social Club in Bradford. I learnt to make a good curry and always ground and mixed the spices - no curry powder.

I have however now found a ready mixed that actually tastes good. maybe never as good as freshly ground, but when in a hurry this stuff actually works well, but you can only get it in selected Asian stores. It's called Shan's.

They do an enormous range, including some quite weird sounding ones like "hooves curry" and "brain, heart and kidneys" curry.

But well worth a try. (Use about 1/4 of what they say to begin with - they're mighty hot & spicy)
Love a good curry myself, but not having an asian community here I am not aware of any asian shops, pity. Could drive to So'ton I suppose, but seems a bit drastic. Used to use Pataks curry paste, not the sauce, but tried the ready ground curry powder available in Julian Grave's, and it's very good, and cheap too. No, I don't have shares! Well worth a try if the 'real thing' not readily available.
 

Jules

Formerly known as "nachoman"
Messages
4,804
Location
brighton by the sea
the secret of a good curry, in my books- loads or coriander... chop the stems in and all.. yum (any tips on home growing the stuff welcome, I just cannot get it to behave)
 

half diminished

Senior Member
Messages
1,302
Location
Buckinghamshire
Secret to a good 'homer' is the onion curry paste - the staple of all curries.

Make it in advance and then add the other ingredients. Helps of course if you have a tandoor oven as well. :D
 

c9off

Senior Member
Messages
603
Location
London SE/Kent & Rickinghall
the secret of a good curry, in my books- loads or coriander... chop the stems in and all.. yum (any tips on home growing the stuff welcome, I just cannot get it to behave)

coriander.jpg

We used to grow from proper packet seeds, but when caught short she used the whole seed as bought in the big bags for cooking, used them ever since - seems to work fine!
 

Pete Thomas

Well-Known Member
Commercial Supporter
Messages
14,889
Location
St. Mary's
yum (any tips on home growing the stuff welcome, I just cannot get it to behave)
No problem. You need a garden on a hill in sunny Southampton.

One big advantage of growing your own is not just the leaves, but the seeds if you leave some plants. We get them when they are still fresh and green rather than dried.
 

Pete Thomas

Well-Known Member
Commercial Supporter
Messages
14,889
Location
St. Mary's
BTW, did anyone notice my friend Norman Pace on Celebrity Cook get out of Here (or whatever) vs Vanessa Feltz.

Norm cooks a mean curry.

You would have seen a cameo appearance form me, Laurie and Jim.
 

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