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TAKE AWAY CURRY ?

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i can make my own decent currys - ive tried gordon ramsays as well , ive got a recipe off an asian work mate and there all ok currys generally using - tomatoes / ginger / garlic / chilli powder / c… Read More
RudiBryson Avatar
8y, 2m agoPosted 8 years, 2 months ago
i can make my own decent currys - ive tried gordon ramsays as well , ive got a recipe off an asian work mate and there all ok currys

generally using - tomatoes / ginger / garlic / chilli powder / chillis / cumin / corriander / garam masalla / methi etc etc i have used butter / corn oil and ghee in making these .

but as good as these are they taste nothing like a take aways

what do they use thats different ?

i know its a fair random question - but just thought on here they might be actually some 1 who works in a curry house .

alternatley does any 1 have any good curry recipes theyd like to share . ?
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RudiBryson Avatar
8y, 2m agoPosted 8 years, 2 months ago
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#1
sorry no recipies. . . but lamb korma with mushroom rice and popadums HMMMMMMMMMMMMMMMMMMM i could just eat that now!!

FOXY LOVES CURRY!!!!!!!!!!!!!!
#2
foxymissroxy
lamb korma


Korma is not a curry, its a coconut flavoured soup! :p
banned#3
http://www.alibris.co.uk/booksearch.detail?S=R&bid=9767256607&cm_mmc=shopcompare-_-base-_-isbnUK-_-na just get this one mate i have about 10 asian cook books and this one is the best tells you how to blend your own garam masala etc i cook all my curries from scratch using all fresh herbs and spices stear well away from jars and pastes
#4
fragaliciousbob
http://www.alibris.co.uk/booksearch.detail?S=R&bid=9767256607&cm_mmc=shopcompare-_-base-_-isbnUK-_-na just get this one mate i have about 10 asian cook books and this one is the best tells you how to blend your own garam masala etc i cook all my curries from scratch using all fresh herbs and spices stear well away from jars and pastes


agree with you there bob -

make your own -

friend gives me recipes -try minced chicken - garlic ginger garam masala - salt - bit of chilli + a dash of lemon juice - s'lovverly with a mixed veg rice:thumbsup: and a riata - (make your own!!)
#5
MinstrelMan
Korma is not a curry, its a coconut flavoured soup! :p


thats good by me you got yourself a date sonny!!! :-D
#6
foxymissroxy
thats good by me you got yourself a date sonny!!! :-D


no can do, your breasts are too big I woudlnt know where to look :oops:
#7
MinstrelMan
no can do, your breasts are too big I woudlnt know where to look :oops:


:cry: bain of my bleedin life!!!! my face has feelings too you know!!
#8
foxymissroxy
:cry: bain of my bleedin life!!!! my face has feelings too you know!!


draw some norks on your fod.
#9
stop the flirtin you 2 lol - right thanks so far for your ideas - and i do intend to cook from scratch - i just wanted a more take away curry taste - i will order the book you suggested - its also cheap that as itsover 30 quid on amazon ! so thanks for that

still looking for that curry specialist who can give me the take away taste at home !!!
banned#10
RudiBryson
stop the flirtin you 2 lol - right thanks so far for your ideas - and i do intend to cook from scratch - i just wanted a more take away curry taste - i will order the book you suggested - its also cheap that as itsover 30 quid on amazon ! so thanks for that

still looking for that curry specialist who can give me the take away taste at home !!!


its really hard to get that takeaway taste but i have a wicked madras one i scan it into my pc and will post it up in a sec
#11
thanks mate
#12
MinstrelMan
draw some norks on your fod.


i refuse to draw bewbies on my head!! :lol:

fine i will eat u can stare as long as i get fed!! :p
banned 1 Like #13
http://i205.photobucket.com/albums/bb175/BOBARNOLD/Picture119.jpg
#14
ok i have all the spices in the cupboard to make that bob - hopefully will make it tonight ! thanks
#15
RudiBryson
ok i have all the spices in the cupboard to make that bob - hopefully will make it tonight ! thanks


me too, and now I'm feeling like curry for tea, I very well might just print this off for tonight.
banned#16
RudiBryson
ok i have all the spices in the cupboard to make that bob - hopefully will make it tonight ! thanks


add or remove chilli's to your personal taste and that one is not in the curry bible :thumbsup:
#17
Go to a cash n carry ie Bookers and you will find the Curry House managers there, buying up bags of sweet, E numbered, day-glo sauce.............
#18
My best tip If you have a local asian supermarket use them, the prices especially for spices are so much better, you can get a big bag for the price of a small tub in the big supermarkets.

I dont cook my own any more, not since the new curry house as opened down the road.

I order a lamb curry and a veg curry aapna style, very cheap and not the **** that has been tailored to a western palate. Think I might have to get some tonight.
#19
True Indian Cuisine is recognised for its wide spread vegetarianism
#20
but as good as these are they taste nothing like a take aways

what do they use thats different ?


Cats & rats?


:lol:
#21
I can make nice curry, but I agree that its one food that you can never make as good as a restaurant/takeaway.

Probably just use loads more salt and oil and stuff - definitely not as healthy, but soooooooo tasty!!!
#22
takeaway curries are usually swimming in cheap oil...
banned#23
all resturants have what they call a curry gravy that they make up and that acts as a base for nearly all there dishes they then add in the bits and pieces that make them different
#24
[url]www.123curry.co.uk[/url]

Just amazing results with these, as good as indian restaurants
banned#25
magicbeans
takeaway curries are usually swimming in cheap oil...


lol so wrong they use veg or butter ghee thats what also give them there distinct flavour
#26
rounderdvds
[url]www.123curry.co.uk[/url]

Just amazing results with these, as good as indian restaurants


used before and they were worse than jars never mind the curries i normally make
#27
I think i know what you mean
aside from the spice mix, the distinctive takeaway style comes as said from the sauce/gravy preparation
The trick to this will drive you and most of the neighbours insane
Any way for curry/madras/korma texture you use 1 v large onion, (i use spanish [email protected] bout 3 for a quid)
skin, cut in half and slice the half, take some of the slices and cut in the style a clock second and moves
Repeat until you end with a pile of v small onion squares,
Place these in a large pan of boiling water and let the water boil off, top up and repeat until the onions render own into a sauce like texture.
careful here as higher heat is quicker but loose attention and they will burn use a lid
Cook meats/veg separately in plenty of ghee, if using fresh spice add at end, most dried spices can be chucked in to fry with meat.
When meat is tender or veg is minutes off ready add all together in a work and adjust spice mixture.
For madras chuck in more chilli, two tble spoons of graram masala, and a couple of tble spoons of malt vinegar

oh and real ghee is not worth the cardiac risk over veggie stuff
#28
Finally i found Take Away and Restaraunt recipes for curries - so far made vindaloo , korma , madras , dupiaze and jalfrezi ----- every 1 has been better than my loal take away - amazing !!!!
#29
RudiBryson, are you going to share your success with us?
#30
joe6996
RudiBryson, are you going to share your success with us?


I think he must be lost in curry heaven! That, or he's still sitting on the loo with a sore bottom after all them there curries!!! :w00t:

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