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If you used as much clarified butter at home as they used in the restaurant, you'd be disgusted at how unhealthy it was. Same goes for most restaurants in fact, not just Indian takeaways.
Truckloads of ghee, sugar and salt. Tasty and incredibly bad for you.
That said, I make a fucking killer fish curry and will go toe to toe with a restaurant curry ANY DAY OF THE WEEK motherfuckers
Mix together in a saucepan over a medium-low heat. Serve with rice and a naan.
First make your curry powder:
1 cup coriander seeds
½ cup cumin seeds
1 tablespoon fennel seeds
1 teaspoon fenugreek seeds
1 cinnamon stick (about 2 inches)
1 teaspoon whole cloves
1 teaspoon cardamom seed
2 tablespoons basmati rice (optional, but good because it gives your curries a richer consistency)
In a dry pan over a low heat, separately roast the coriander, cummin, fennel and fenugreek, tossing constantly until each one becomes fairly dark brown.
Put into blender container together with cinnamon stick broken in pieces, the cloves, cardamon and rice. Blend to a fine powder.
So, the curry:
Onion, garlic & ginger, finely chopped
1 tsp black mustard seeds
Ghee or vegetable oil
10 fresh curry leaves
Fresh chilli, sliced
1 tsp ground turmeric
2 tsp curry powder
Peeled tomatoes, chopped
Fish and/or prawns
Heat oil or ghee, add black mustard seeds, let them sit in the oil until they've finished popping. Add garlic/onion/ginger/chilli/curry leaves, lower heat to as low as possible and fry very gently for at least half an hour. Long slow cooking at this stage is the backbone of your flavour.
Raise heat, add turmeric and curry powder, fry for a few mins while stirring - careful not to let them stick & burn on the bottom of the pan. Add tomatoes, fry while stirring for a few more mins, then lower heat, cover and simmer for another half an hour (at this stage you're ready to add the fish - although even better is if you can prepare to this point the day before, and then put the tomato & spice mixture in the fridge overnight).
Add fish, simmer gently until ready - about 10 mins.
Serve with lemon wedges and coriander leaves.
Fat salt sugar
Then frying onions down with garlic, etc...Whereas you're just buying a pataks Madras paste; sticking a tin of chopped tomatoes in and convincing yourself that it's 'real professional'.
some of us roast and grind our own spices, in fact there is nothing nicer than lightly roasting cumin seeds the smell is fantastic
Roasting star of anaise smells nice as well.
It wasn't as good as many top-notch restaurant ones I'd had, but better than takeaway standard.
I have made excellent curries at home but they are always "different" to takeaways somehow. I found a forum which apparently discussed and gave recipes using some special magic recipe. The problem being of course is that you had to pay to access it, which seemed a bit fishy.
I suppose the key is ghee, also the starter mix of sauteed onions garlic and ginger which is then blitzed up rather than left whole, plus a decent spice mix. At home people basically chuck together a boring old chicken casserole and add a teaspoon of curry powder and let it simmer for about 15 minutes, then wonder why it doesn't quite taste the same.
a bit of a faff, but not that difficult.
Melt butter, strain through muslin is the basic method.
it just takes ages (anything from 4 hours to a couple of days - including marinade time).
The trick is to do everything slowly.
Channa Aloo is the quickest curry I make well and it takes an hour. You can easily do it in about 20 minutes, but it doesn't taste as nice.
Absolutely hammered. It's great.
1) Slice loads of onions thinly
2) 10 peppercorns, 2 bayleaves (whole or cut up finely if you dont want to fish em out later, 8 cardomon pods - pulpy seedy stuff from inside, stick of cinemon (or grate it finely if you dont want to fish it out later, 12 cloves (I just use the heads (less bity), 16 coriander seeds ------put into wok/balti with hot sunflower oil let them fry for about 30 seconds - watch them (and smell them) see the seeds go slightly browner then
3) take off heat and immediately throw in the onions (the spices can easily burn if you akkow them to cook too much, let the onions lower the temprature/make the cooking less intense
4) turn down heat and let the onions cook slowly (although on masterchef then recently poo pooed the idea of onions thickening stuff they are wrong, they can, let them saute for quite a while on low heat, stir everynow and again to pervent any catching
5) mash up ginger and loads of garlic in a pestle and mortar (use some salt to make it easier
6) dry pan into heat then carefully tip in cumin seeds to roast (not for long you dont want to burn them (30 seconds?) watch them their colour and their movement/popping
7) grind/crush said cumin (jeera) seeds
8) If you like bung in some add some unroasted cumin seeds and fennel seeds/carroway seeds, or loavage seeds if you have any, into the onions/aromatics cooking away.
9) prep powdered spices, I like to use 2 teaspoons of my roasted cumin powder, 1 teaspoon of paprika, 1 teaspoon of tumeric, 1 teaspoon of coriander powder, and a 1/4 teaspoon of chilli (the proportions are up to you)
10) prep your tomatoes that you are going to use, maybe 2 tins of plum tomatoes, maybe cheap passata
11) when the onions are ready, good and sloppy, yet still loads of oil in there (maybe they are even a bit brown) turn up the heat a bit, add the garlic/ginger mix, work it well with your wooden spoon, get the garlic fried in that oil (but be careful to not let the garlic go brown (maybe it will only take 30seconds to 1 minute,
12)then add the powdered spices, and quickly get them all mixed in with the oil, onion juice, so that it makes an oily paste, now you have to work it with your spoon so that the paste fries and cooks the spices (again not long as you will be fighting to stop it catching on the base of the pan,
13) Just when you think that it is all going to catch and burn, pour in the chopped tomatoes and make sure that you work with your spoon to stop catching, when its even consistancy you can then turn down and let it simmer.
14) you can then go about your business of preparing whatever you want to put in your curry (you might want to par boil some vegetables (specially if there are potatoes), or fry your quorn lumps/paneer to be crispy/browned on the outside. of course earlier you could have also fried some celery or peppers.....
15) whatever everynow and again go an restir your curry sauce......dont worry it if catches slightly on the bottom, use your wooden spoon to work it off the bottom and reincorporate into the general sauce.......this actually makes the sauce taste deeper and give it more 'umi'
16) you might want to add some liquid seasoning or stock (to speed things off and not to have to use the catch and stir method)
17) you might want to add some pulses like previously cooked lentils or chickpeas
18) chop up a shed load of coriander (I mean a whole load)
19) add the stalks about 10 minutes before the end, add about half about 5 minutes before the end and after you take the curry off the heat, loosely stir through the remainder (after reserving a little for garnish)
20) You may want to make a creamy curry in which case you can grate in some creamed coconut about 5/10 minutes before the end.
21) obviously throughout this you may need to add more water (or not) if you do then try to use the veg parboiling water.
I like to add dried fruit, fruit and nuts to my curries too.
You can grate walnut very finely and add this to the curry paste and fry (before you add the chopped tomatoes (this can give it an added umi umph)
bonus comedy intentional misunderstanding about fruit and nut.
... "quorn lumps"?
in which case they might quorn or paneer, because although they could get the protein from some veg or nuts or pulses/beans, some people like having lumps of protein rich stuff
That would be a pain in the arse to do, especially as a decent curry isn't all that expensive (round here anyway). It isn't just the curry, you need all the crap like naans, poppadoms, samosas etc. If I was cooking for 20 then maybe, but for 2 people a £15 takeaway is probably not much more expensive than making it all from scratch.
You can make a vegetarian indian meal for 4-6 folk for around a tenner, easily. (main curry, two sides, raitha and rice)
The main initial outlay will be for your spices which would be balanced against those being used in multiple curries.
You can make samosas yourself, same with pakora, both are piss easy.
Naan and poppadoms are fairly cheap, I couldn't be arsed making those from scratch, but not having either isn't going to make a good curry bad.
They are cheaper to start with I have found, but even then there is a place near us which does boxes to take away, cold, to be reheated at home. This is delicious and about £2.99 for a large pot. 3 of those could feed loads of people, rice can be done at home. The problem then is homemade or shop-bought naans which are crap, you need it slapped in a tandoor.
Not worth the effort for a minimal saving in cash and a downgrade in taste.
AND YOUR NEARBY, QUALITY, VALUE FOR MONEY CURRY OUTLET.
If you invite me round for a curry, I'll bring some with me.
The first curry will cost a fortune, as you need to get everything, luckily spices and such last ages so can be reused! So future curries are significantly cheaper.
but they just dump more butter in or something
Not sure about the %ages but I've been out the back of a reportedly reputed curry house and took a peek in the storeroom door, which was open, and saw a wealth of Pataks sauces and accompaniments. Wouldn't surprise me.
I tend to do this with chilli. Make a large batch one day, eat the next (and usually the next couple of days after that).
I take it you mean good places?
and add about 3 days to the preparation time