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Curry - recipes and tips. Please post here.

Marina Avatar
7y, 1m agoPosted 7 years, 1 month ago
Following starsparkle's suggestion in a jar deal thread.

Please post your trusted recipes, easy ones and hard ones.

Tips to make the recipe cheaper and easier welcome.
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Marina Avatar
7y, 1m agoPosted 7 years, 1 month ago

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(18) Jump to unreadPost a comment
Chicken/lamb curry – my regular cheat method.

Tomato can
Coconut can
Ginger garlic paste (jar or pureed ginger + garlic in a blender, Always found in my fridge)
Garam Masala – Grind spices like cardamom, cinnamon, star aniseed, cloves etc in a pepper mill grinder or blender and store.
Chilli powder 1-1/2 spoon
Coriander powder 2 spoon
Turmeric powder - little bit

Cut 1 onion. Heat pan, pour oil. Fry onion. Add ginger garlic paste and stir. Next ½ - 1 spoon garam masala and stir. Add tomato (from can), chilli powder, coriander pwder, turmeric powder, stir and add water.

Blend coconut milk and onion in a blender and pour in the pan. Add the meat and salt. Simmer away. Trust me, it is cheap and tastes really good.

Remaining tomato, ginger-galic paste, coconut milk can be stored in fridge/freezer in small pots

Warning : No finding faults with my recipe is allowed.:)
This sound's really nice I will be trying it within the next few week's Thank's:thumbsup:
1 Like #4

Well not got my own,but this 1 was pretty good.
Goat curry..........yummmmmmmmmyyyyyyyyy
perfect curry is easy..........

we all go visit marina lol xxx
perfect curry is easy..........

we all go visit marina lol xxx

You're all most welcome :)
Nice thread Marina:thumbsup:

I'm proud to say I've followed this recipe before, and even prouder to say I have kids who say 'Mummy your food tastes better' than school, jars etc

Makes me feel proud to hear my kids say, 'Mummy please make that again', and their friends too, WOW you should cook at school!!!!!!!!!!!! Was the last compliment I got:p

I was proud of that, cos jeepers, my house is like a soup kitchen somedays, amazing how many well to do parents will dump their kids on me for the day!!!!

Then they turn up and say, oh thanx so much, I hope you didn't mind?

I'm like, well did I have a choice you numbnuts:w00t:

I'm not well to do but can I drop my kids at yours tommorrow........please?:p
Goat curry..........yummmmmmmmmyyyyyyyyy

Lovely spicy yum x
Easy one: Get it delivered from the great local curry house.

Hard one: Spend ages putting the ingridients together from the curry bible and getting it slightly wrong as I did last week making a Korma and onion bahjis. Korma was good just not enough sweetness.Bahjis - well, I put too much salt in accidently! :P

Well not got my own,but this 1 was pretty good.

Cool, gonna try that one for sure.. might just alter it a bit though. If it turns out any good I'll reply with the exact alterations :thumbsup:
I'm not well to do but can I drop my kids at yours tommorrow........please?:p

+ me lol
Thank you Star..............

NOW can I come to dinner? lol xxxx
I invited you already didn't I?:-D

Good... because *chew*...



I'm eating all the food in your kitchen ;-)
lol, every other mother mmf does, so why not?

Seriously I get them all, before and after school, makes me laugh, I get the poor single mums with one kid, claiming childcare tax credits, screaming poverty, that makes me lol, cos their kids may as well live at mine,(they're out every weekend out on the pull, if they're not at mine their parents have their kids) dumping their kids on me, if not I get the other extreme, the well to do posho middle class feckers, who are too busy with PTA meetings and pretending to be interested in Church to care about their kids, dumping their little darlings on me, cos hey I'm a single mum of 2, I have nothing else better to do.

A thankyou would be nice:)

Aww, thank you Star :-D Am I invited for dinner as well, along with COM? :)
I tried the one from last weeks come dine with me and must say it is excellent and up to takeaway standards, if not better. quick & easy.

[FONT="]Chicken karahi recipe – Come dine with me[/FONT]
Serves 6


[*]3 tbsp sunflower or corn oil
[*]1 cinnamon stick
[*]3 cardamom pods
[*]2 cloves
[*]5 black peppercorns
[*]1 medium-large onion, peeled and roughly chopped
[*]400g can chopped tomatoes
[*]1/2 tsp dried red chilli flakes
[*]1 tsp ground cumin
[*]3 tsp ground coriander
[*]¼ tsp ground turmeric
[*]3 garlic cloves, peeled and crushed
[*]7.5cm chunk fresh root ginger, peeled and grated
[*]3 fat green chillies
[*]900g boneless chicken thigh and leg meat, cut into chunky pieces
[*]Fine sea salt
[*]Small bunch fresh coriander, finely chopped[/LIST]

[FONT=Symbol]·[/FONT]1. Heat the oil in a large, deep frying pan or sauté pan and add the cinnamon, cardamom pods, cloves and peppercorns. Cook over a low heat for a minute or two then add the onion and increase the heat a little. Fry until almost golden, stirring regularly.
[FONT=Symbol]·[/FONT]2. Stir in the chopped tomatoes, dried chillies, cumin, coriander, turmeric, garlic, ginger and whole green chillies. Cook over a medium heat for a 3-4 minutes, stirring. Season with salt.
[FONT=Symbol]·[/FONT]3. Add the chicken pieces and cook for 2-3 minutes, turning until the chicken is well coated in the sauce. Stir in 50ml water, cover with a lid and leave to simmer gently over a low heat for about 15 minutes or until the chicken is thoroughly cooked, stirring occasionally.
[FONT=Symbol]·[/FONT]4. Take off the lid and increase the heat. Simmer the sauce for a few minutes more, stirring constantly until thick. Remove from the heat, scatter with fresh coriander and serve.
or if you want to do a PROPER ONE like they do it in the curry houses, the you need to make a basic stock as a basis for all curries.

I can thoroughly recommend this book for starters as that is where I have unashamedly plagiarised this from:-

1 "The Curry Secret : Indian Restaurant Cookery at Home"
Kris Dhillon; Paperback; £3.04


Anyway, the perfect curry sauce:-

CURRY SAUCE RECIPE – For approximately 8-12 servings

Prep & cooking time – 1hr 30m
2lb (900g) cooking onions
2oz (50g) green ginger
2oz (50g) garlic
2.75 pt (1L 570ml) water
1tsp salt
1 tin (9oz/225g) tomatoes
8tblsp veg oil
1tsp tomato puree
1tsp turmeric
1tsp paprika

Stage 1
1. Peel & rinse onions, ginger & garlic.
2. Slice onions and roughly chop ginger & garlic
3. Blend ginger & garlic with 0.5pt (275ml) water
4. Put blended ginger & garlic, the onions and remainder of water into large pan
5. Add the salt and bring to the boil, then simmer on low with lid on for 40-45 minutes
6. Leave to cool

Stage 2
1. Once cooled, pour half the mixture into a blender and blend until absolutely smooth
2. Pour blended mixture into a clean pan or bowl and repeat step 1 with the other half of the mixture
3. Freezing recommended at this stage (divide into 4-5 portions of 400ml to make servings for 2-3 people with each portion)

Stage 3
1. Blend tomatoes until smooth
2. In a clean saucepan, put oil, tom puree, turmeric & paprika
3. Add blended tomatoes and bring to the boil
4. Turn down the heat and simmer for 10 minutes stirring occasionally
5. Now add the onion mixture and return to simmer
6. Skim off froth that forms and keep simmering for another 20 minutes, removing froth and stirring occasionally
7. Use immediately or cool & refrigerate for up to 4 days.


6 tblsp veg oil
275ml of curry sauce as above
2 cups lentil dal (see imprtant note below)
450g chicken
0.5tsp salt
0.5tsp chilli powder
1 green chilli finely chopped
1.5tsp garam masala
1tsp ground cumin
2tblsp lemon juice
1tblsp chopped green coriander

1. heat oil in large deep fry pan
2. add curry sauce and lentils and bring to the boil
3. Whilst boiling, add chicken, salt, chilli powder and ground chilli
4. stir well and cook on high for 5 mins
5. turn down to summer for another 5 mins
skim off excess oil and stir in garam masal, cumin & lemon juice
6. serve sprinked with coriander

Do NOT make the mistake I made of using lentils. You have to use lentil Dal (google is your friend).
If you put cocunt in curries, then its a rubbish recipe, unless you are making a coastal indian currry or curry from the south.

Most currys have a simple base of 3:2 ratio of Tomotaoes to Onions, chopped as finely (pureed or whatever u like) I prefer a smooth gravy/curry and therefore whip everything in a mixer (but not together).

Then its quite simple really. OIL, Half and half Giner and Garlic paste or chopped, light brown it, followed by the onions. Once they turn pinkish brown, pop the tomatoes in. Now fry it till its brown. In addition to this u can add the pepper corns, cardamom, bay leaf etc etc.

In this base add fish, chicken, meat, vegetables or anything you wanna have a curry of. Once you have added it, depending on what you put in it, you'll add tumeric, Garam Masala, Cumin, cumin powder, corriander powder, chilli, salt, mustard seeds etc!!

But get the base right first and pls dont add coconut!!

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