Shaheer's Mums Curry Recipe

Manta Ray a l'Anglaise · 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

Nannyp

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

Vahi

Best place I know to get a curry in France is http://www.packetcurry.com, amazing curry and really good service.

Nannyp

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

Manta Ray a l'Anglaise

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

Nannyp

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

Nannyp

My spices arrived today

Can you let me know the size of the tins of tomatoes please?

Manta Ray a l'Anglaise

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

I do old fashioned very well

Nannyp

Excellent thanks

Nannyp

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.

Manta Ray a l'Anglaise

What time shall I be there?? q15

The squash/chestnuts and chick pea mix sounds a fab idea (I especially like the homegrown aspect of it)

Cumin/Coriander - what the heck. . . .

Nannyp

Um, tomorrow for lunch

Pleased you like the choice...I haven't added the chick peas yet, as they need soaking and preparing.

Oh yes, I am very happy with the home grown aspect...it makes me feel good to use what I've grown.

Davbro

We are having curry tonight and my wife was taught many years ago by an Asian lady living in Cyprus. We use potatoes in the curry and it was actually made yesterday but as I have said before never eat a curry the day it is made.
We will serve with rice of course having Currants, chopped apple and plain crisps as side dishes for sprinkling on. Yummy q12

Nannyp

The chicken curry went down well at lunch time...yummy.

Manta Ray a l'Anglaise

I've never made any other type of curry since being given that recipie

I'm glad you enjoyed it too

Nannyp

2 chicken carcasses went into the slow cooker yesterday, to use for stock.
Both had wings on.

This morning, I removed all the meat (quite a lot really), decanted the stock, and threw the meat into the remains of yesterdays curry sauce.

Thickly sliced some pots, boiled them and ate them covered in a further portion of chicken curry q15

Now that's what I call a cheap meal

Nannyp

This has been a brilliant curry, thanks.

The chestnut etc one went down really well, Mark had some more last night with a couple of jacket potatoes and there is still one more serving.

I shopped for the month today, and have made sure I have all the ingredients to do some more...cheap and stretches for miles.

Thanks Ray (I'll have to find out who you are on PK forum!)

Manta Ray a l'Anglaise

Nannyp

I have no idea where to start

Sylvia

Shall I tell her where to stop in the alphabet????

Manta Ray a l'Anglaise

No cheating I said. . . . . .

But I would have thought the style and grammer of my posts were the biggest give away.

I text like this too - strange I know, but I'm generally harmless.

Nannyp

I didn't cheat Itsy, but you couldn't keep quiet

Not gonna call you Ray now, sorry

Davbro

I am completely boggled at this thread now.

Nannyp

I know Manta Ray from the PoultryKeeper forum Mr Bro....but not as Manta Ray, or Ray.
I know her as Itsybitsy (silly name, sure it's not her real one

).

So, I asked over on that forum if anyone knew a good, authentic curry sauce recipe. Itsy gives me a massive clue, cos she couldn't keep quiet. So, now I know who Manta Ray is

Davbro

Thanks for that Kathy, just my natural curiosity coming in to play.

Nannyp

Oh don't worry Mr Bro...I would want to know too

Manta Ray a l'Anglaise

I'm worried about how old you think I am. . . . . .

The avatar is me in about 1964

Nannyp

I though you, on here as Ray, we're mid 30's, whereas on PK, I know you're older. I am 53, and I don't think there is much difference in our ages.
I am running and ducking now

Manta Ray a l'Anglaise

Only a year - you needn't duck too much. . . . or even bother running

I thought I'd try an alter ego (?) as I think (know) I come across on the pk as a grumpy old woman, and I never (rarely) post on the chatty stuff.

Must try harder

Anyway I have another brilliant yet economical sauce recipe for you. . . . (but it does require jam jars

)

Nannyp

Fire away, I have loads of jars, all saved for jams, pickles etc and the cherries that didn't come this year

DUSTY

Oh M...R...A - can't remember how to spell your name.

Dare i ask what it means? q12

I think you're really good on PK q15

Bring on the sauce recipe please q19

Nannyp

Am in the process of making this again....this time with Turmeric not Cumin

Smells good, and I have decided what I am going to do with the 3 portions.

Probably a veggie one, with chestnuts and chick peas...maybe potatoes too.

The rest I'll freeze until I can decide.

Nannyp

The chick pea and chestnut curry is calling me from the oven

And the chicken curry is on the woodburner...so much choice, I don't know where to start!

MissMuppet

I'm having chicken curry tonight...

DUSTY

We're having this as chicken curry tonight

Not one of our own girls/boys but it is free range left over from last night when OH used the breast meat for another dish.

I keep going back to the cooker to have a taste, there won't be any left, I know it should be left at least a day but there's no chance.

I'll split it and freeze the rest q21

DUSTY

Well we had this with some chilli added, it was fantastic.

OH was disappointed i'd frozen the other half

Plates scraped clean. Nothing left for dog to pinch

Nannyp

It's good isn't it....we had it a few days ago, and I have to persuade Mark that he has had plenty!
Definitely a great sauce for the freezer.

Nannyp

Have made this again today.

One chick pea and chestnut curry coming up, and 2 large servings for the freezer.

Manta Ray a l'Anglaise

I made my slow cooker full the other day. I had killed my old cockerel and a Sasso (which was going to die of heart failure if I didn't kill it first) They were big and lasted for several meals/days.

Itsyray

Nannyp

Have another pot of this simmering on the stove.

It gets easier each time.

I am particularly pleased this time, as it's our home grown tomatoes and onions, oh and bay leaves

Looking forward to seeing if it tastes different. I was brought spices by our French friends, they'd bought them whilst on holiday in Morocco, so hoping there will be a little difference.
q12