The curry recipe thread; revived, restored, possibly reconstituted...

**jimmyM** · 12-15-2005, 22:10

So..on browsing these forums after a not inconsiderable absence, I found that the curry recipe thread, long submerged, is now gone. Such is life, change is the only constant, but I'd finally got round to typing up a recipe I'm quite fond of, so there we go (also reccomend trying some of the Mae Ploy sauces you can find in eastern grocers and the like...)
enjoy

Keralan style prawn curry with mussels, coconut and coriander
Serves 6 (yes, yes…freeze it...)

Make sure you get a pack of frozen prawns, the main constituent. Not as thick a texture as most Indian curries, but tasty. Feel free to skip on the mussels, I always do…

1 large onion (200g) peeled + finely chopped
3tbsp sunflower/light olive oil
2 cloves garlic
2cm square chunk of fresh ginger/1 tsp paste
2 fresh green chillies
1 tbsp ground coriander
1 tsp turmeric
Pinch of chilli powder/cayenne pepper
Salt to taste
2 large ripe tomatoes skinned + diced (or tinned chopped toms.-use about a whole can)
400ml can coconut milk
400g pack frozen prawns
400g pack mussels (frozen, vac-packed, whatever – try to get ones in garlic butter)
2-3 tsp lemon juice
4 heaped tbsp finely chopped fresh coriander

Finely chop onion, brown in oil in a large wok for 10 mins. Peel + chop ginger and add with deseeded, finely chopped chillies to wok, cook for a few more minutes, then add ground coriander, turmeric, chilli powder and salt. Cook for a minute more. Add diced tomatoes + coconut milk, bring to boil + simmer for 10 minutes until sauce is thickened slightly. Add prawns + heat for 10 mins if frozen (or 5 if thawed) microwave/boil mussels + add once prawns are ready. Check seasoning; add lemon, salt if needed and half the coriander. Serve with Pilau Rice and Kingfisher Beer, sprinkling over remaining coriander.

looks complicated, but it's mainly just the having the right ingredients. mostly bunging stuff in the pan + waiting. so there we go. I realise now this is not the most seasonal of dishes, but hey...substitute the prawns for reindeer or somesuch...

**Beirut** · 12-16-2005, 01:52

And thank you for bringing food back to the forefront this Christmas season.

Mind you, this pinch of cayenne business is wrong, wrong, wrong!

Handfulls, my lad! Handfulls! So that the next morning you are truly in the Cathedral of Despair.

"Oweeee-oweeee-oweeee!"

**The Stranger** · 12-18-2005, 14:20

juh what???? check the celeb thread daddy :D

**Hurin_Rules** · 12-19-2005, 07:33

Awsome! Thanks Jimmy. I'm going to try it this week, and I'll let you know how it turns out.

Cheers!

**jimmyM** · 12-19-2005, 22:28

Why, thank you! Responses/feedback are all very welcome.... If anyone has any other tasty curry/ other recipes, please share. Particularly interested in any Bhindi Bhaji recipes people may have or know of... can never get it right....

Really , share whatever recipes you have, I think I copied a few from the old thread, may post 'em back up, make up the numbers...
I've learned my lesson from over liberal usage of cayenne (or satan powder, as i now refer to it)...think I saw UFO's last time....

**Alexanderofmacedon** · 12-20-2005, 03:36

Everyone say "Curry pwns..."

Then my Indian side of me will be happy

**Ja'chyra** · 12-20-2005, 12:49

Originally Posted by Alexanderofmacedon

Everyone say "Curry pwns..."

Then my Indian side of me will be happy

Sorry, but Thai curry is better. I think I posted one on the last thread.

**Alexanderofmacedon** · 12-20-2005, 15:11

Eh...okay...Indian curry is good though!

**Proletariat** · 12-20-2005, 15:19

Indian curry r3w1s and pwns Thai curry. Alexander, stick to your guns!

Anyway, here's my contribution that others who didn't have the nerve to view the Culinary Facism thread didn't see.

https://forums.totalwar.org/vb/showp...7&postcount=14

It's lovely with just about any curry, for those who like it hot, hot, hot.

Later I'll try to add a Bhindi Bhaji recipe, Jimmy.

**Tachikaze** · 12-21-2005, 03:12

Tachikaze's Recipe

Buy a package of curry sauce.
Cook rice.
Heat the curry sauce in a pan until it bubbles.
Put other junk in it you like to eat.
Take it off the stove and pour it on the rice.
Eat it before it cools.
Say "Mmmmmmmm!"

**jimmyM** · 12-24-2005, 13:36

Hullo, Hullo, just doing a liddle thread keeping ...
*pokes at cobwebs in darkened corners*

Here's a recipe for bindi Bhaji, very similar to one I've tried. Try it if you want, reason I'm asking for any other bindi recipes is this isn't quite as rich or interesting a recipe as I'd like...(coutesy of the BBC's website...can't rmember where I got my recipe from...)

Ingredients
2 tbsp sunflower or vegetable oil
1 onion, chopped
½ tsp ground cumin
½ tsp ground coriander
½ tsp chilli powder
¼ tsp ground turmeric
150g/5¼ oz tomatoes, chopped
450g/16oz okra, cut into 1in/3cm pieces

Method
1. Heat the oil in a wok. Add the onions and spices and fry for 3-5 minutes until the onions are transparent. Tip in the tomatoes and cook for a minute or two.
2. Throw in the okra and simmer for 8-10 minutes or until the okra is cooked through.
3. Season well and serve.(with beer, and lots of fluffy rice - or was that the other way round?

)

Any info on good Ghee/curry base recipes/methods of preparation? may try making a few batches..