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Manta Ray a l'Anglaise · Posted: Wed Oct 08, 2008 2:21 pm Post subject: Shaheer's Mums Curry Recipe

Well if an Asian can't make a good curry. . . who can?

3 Large Onions
Garlic
3 Tablespoons Tumeric
1 Tablespoon Garam Masala
1 Tablespoon Ground Coriander
2 Tins Tomatoes
Bayleaves
Lemon Juice
Creamed Coconut
Oil

Peel the onions and slice, fry in the oil till brown, add chopped garlic, reduce heat, add Tumeric, Garam Masala and Coriander, stir well and cook a little, add the tinned tomatoes - chop them first if they are not already, add a dash of lemon juice and up to 1 block of creamed coconut or 1 tin of coconut milk and 3 or 4 bayleaves. Simmer gently for about half an hour. Season to taste.

This is the basic sauce.

I would them split it into 3 and using 3 casseroles in one put chicken portions, in another put potatoes and in the final one maybe something like spinach and aubergine. In one of the casseroles I then put a couple of chopped Chillies, another gets Star Anise and the final one gets some crushed Cardamon Pods, pour the sauce over and cook in the oven for about 90 minutes.

This of course makes a lot of curry, another alternative is to split the basic sauce into whatever useable quantities you want and freeze it
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Nannyp · Posted: Wed Oct 08, 2008 3:26 pm Post subject:

Excellent, thanks....I love cooking in bulk, so will be doing this next week.

Not sure I have Garam Masala, or Star Anise (although I have Anis Vert and. I can feel a need for a Spice order to the UK.......Jo, oh Jo.......

I'm off to Google mail order spices q14

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Vahi · Newbie Joined: 12 Oct 2008 Posts: 2 Location: Manche (50)

Best place I know to get a curry in France is http://www.packetcurry.com, amazing curry and really good service.
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Nannyp · Posted: Sun Oct 12, 2008 6:11 pm Post subject:

I think I like to make my own....thanks.

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Manta Ray a l'Anglaise · Posted: Sun Oct 12, 2008 7:31 pm Post subject:

I made this one on Friday NannyP, I used 3 of my old hens which were skinned and jointed and 1 lot of mix with 3 red chillies in and cooked it all in my slow cooker, it did 2 x dinners for 3 and another 2 lots for 3 in the freezer.

Ray
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Nannyp · Posted: Sun Oct 12, 2008 7:37 pm Post subject:

Wait til I get my parcel of spices through the post, and I'll be doing the same

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Nannyp · Posted: Mon Oct 13, 2008 11:44 am Post subject:

My spices arrived today

Can you let me know the size of the tins of tomatoes please?
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Manta Ray a l'Anglaise · Posted: Mon Oct 13, 2008 1:41 pm Post subject:

In the old days they used to be called A1t, but now they are 400grammes.

I do old fashioned very well

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Nannyp · Posted: Mon Oct 13, 2008 2:23 pm Post subject:

Excellent thanks

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Nannyp · Posted: Wed Oct 15, 2008 11:51 am Post subject:

I made the sauce last night, with intentions to split into 3 today.
Then some friends brought forward there visit to Thursday before lunch, so have split the sauce into 2.

Defrosted to home reared chickens, skinned and took off the legs and breast, there in one curry.

Homegrown Butternut Squash, home grown chestnuts and chick peas (what do think??) plus the crushed cardamon in the 2nd curry.

I misread the sauce recipe and had already used cumin q11

, so my curry will taste different but it still smells good.

2 chicken carcasses are in the slow cooker with onion and garlic.....for stock.

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