Best Curry EVER?

Question

I'd like to think I'm a reasonable cook. But I just can't make a good curry. Can you recommend a good recipe, I like it medium spice, quite creamy and not too fruity. All suggestions welcome!

Thank you

Answer 1

Beef and spinach curry



4 Servings



1 ½ pounds Braising Steak, cubed

3 teaspoon Oil

2 large Onions, chopped

1 ⅓ tablespoon Garlic, crushed

2 ½ Cm (1") Root Ginger, peeled

And grated

3 teaspoon Coriander seeds, crushed

OR ground coriander

3 teaspoon Cumin seeds, crushed

OR ground Cumin

½ teaspoon Ground Turmeric

8 Cardammon pods seeds removed

And crushed

2 Green chillies seeded and

Chopped

OR last 5 items can be

Replaced with:-

3 tb Curry paste

14 ounce Chopped tomatoes

¼ pint Stock

6 ounce Frozen Spinach, thawed and

Drained, season with salt

And black pepper

2 tablespoon Fresh Coriander, chopped

Heat the oil in a pan and cook onions, garlic and ginger until softened. Add the spices or curry paste and cook for 1-2 minutes. Add meat and cook until browned. Stir in the tomatoes, stock spinach and seasoning. Bring to the boil, cover and simmer for 1 1/2 hours, stirring occasionally. Remove the lid and simmer for a further 30 minutes or until the sauce has thickened and the meat is tender. Stir in the fresh coriander. Serve with rice and/or naan bread and a selection for chutneys.

Answer 2

their is a basic way to make a curry.

it Depends if it is Indian or Thia.

Thia , you use a can of coconut milk,that is the basic structure for the sauce. you then add the spices this is what gives the sauces it's brown look. after that , it easy. add fried ingredients i.e. mixed pepper,onion,mushroom, and then meat of your choice partly cooked.

get some egg noodle from the shops .

it come in a packet, De-hydrated.

boil it just like spaghetti.

splash in some so-yer sauce in the sauce pan while it boils.

this gives it a brown look.

drain off.

throw it in the curry pot with the curry.

while it's cooking .

splash some soy sauce in the pot as well.

and the it's ready to eat.

Indian food is the same structure.

just substitute the coconut milk.

for sour milk (I'm not joking).

authentic curry is made of fresh milk that has been left out to go sour for a good few days.

have fun.

Answer 3

I love Sharwood's Malaysian curry powder. Instructions are on the tub. You fry the meat (or veg) with the curry powder and then add water and creamed coconut, finish by stirring in yoghurt. Really lovely.

Answer 4

if you live near Ruislip, the Green Chilli takeaway is awesome! most authentic curry outside of india!

i think unless you have all the right ingredients available to you..it wont ever be authentic!

Answer 5

why dont you try a kuwati fish curry, it's mild, easy to cook and deliciously different. google 'herbies spices' for the recipe

Answer 6

i can teach you to cook a basic curry but you have to find out about other ingredients that you can add to make it different.

Answer 7

yeah never eat takaway ones...

better make your own you know whats in them then...

not be as fatty for a start!!!

Answer 8

buy it