I think the United players must have had a phal on Saturday, because their arse went at the Bridge as usual yesterday
Yes but I don't use it that often. I also have an Arab friend who keeps me supplied with it and a chilli paste he makes.
A nice prawn curry this one. You want big ass prawns for this. Marinade the prawns overnight in: 1 tsp ground coriander ½ tsp ground cumin ½ tsp garam masala ½ tsp turmeric ½ tsp hot paprika Juice from ½ a lime To cook: Fine slice a medium size onion and fry gently. Don’t allow it to brown Add the same quantity of spices as in the prawn marinade to the fried onion and stir together on a gentle heat for 2-3 minutes Add: 1 tsp of ginger and two large cloves of garlic, both thinly chopped Black pepper to taste 1 tsp of tomato paste 5 tsps of tamarind paste Handful of green beans Then scoop the cream from three tins of coconut CREAM (not milk) and add but don’t let the sauce get to the boil Add the remaining water from the coconut milk tins and the prawns and bring to the boil Simmer gently until the prawns are cooked and the curry is a nice consistency. The prawns will give off a little water into the sauce
Olive oil, garlic, chilli, ginger, cumin, mustard seeds, tomato puree, coriander, chilli powder and paprika in a pestle and mortar. Grind to a paste/pesto like consistency. Paprika is the game changer. Love that smokey flavour. Coat meat with half, preferably chicken breast. Zip lock bag it in the fridge overnight. Partially cook chicken on hot heat with olive oil, get it nice and seared. Turn down gas to fry shallots and slices of ginger on low heat so as to not brown them. Add tomatoes off the vine whole, pop them when they're cooked. Add the rest of your paste with another dollop of tomato puree. Add additional spices. Get rice going. Leave curry to reduce a bit. Just before rice is ready deglaze curry pan with a bit of white wine. Salt and pepper to taste. Drain rice and crack an egg into it to fry. Stir a spoon full of greek yoghurt into curry. I reckon that's what I'd do. Serve with generous dollop of chutney. Cut some fresh coriander and dob them on the top. Lovely jubbley. I'm a bit of a woman when it comes to proper spice. I like it to be hot enough to feel it without it making the rest taste horrible. Don't get how people can have stuff like scotch bonnets. Suppose it's just that everyone's taste buds are different.
The heat thing is for the daft among us. Hot is good as long as there is balance and not a lingering heat from powders. I asked one of the waitress in an Indian what made the phaal some Muppet had ordered so hot and she replied that they just add loads of cayenne pepper.
Any **** recipies add them to the gross eating thread. Yours sound to nice. I can eat hot thai curry, Indian wipes me out.
Chicken Thai curry. This one can be done using red or green, I can't be arsed to post how to make either paste as I no longer do, I buy it. It probably suits a green curry best but definitely works with a red also. Heat a table spoon of groundnut oil. Add one large thinly sliced onion and two crushed cloves of garlic. When softened, add three tablespoons of curry paste, red of green, and fry off for a minute or two. Add one can of coconut milk and four kaffir lime leaves (preferably fresh, not dried). Bring to a simmer. Add three chicken breasts, diced. Cook for fifteen minutes. At this point some sliced mushrooms and/or a diced red pepper can be added (optional) After fifteen minutes add one table spoon of fish sauce and two table spoon of light soy sauce Add one teaspoon of palm sugar. Cook for further five minutes then add the juice of one lime. Add the grated zest of the line and a handful of fresh coriander to serve, with boiled rice. Dry chilli flakes (or sliced fresh chillies) can be added during cooking according to how much heat you like. Not powder.
When we cook curries at home nothing is pre marinaded and/or left to cook as such. A meat curry would start of with mutton or lamb fresh from butchers and diced into a pan with water and salt, onions, garlic, fresh ginger, green chilli Bring to boil and simmer until water has disappeared and meat is tender. Once that has happened add oil (make sure no water) and fry the meat, add spices (we use a mix where its roughly 1 part chilli powder, 1/2 paprika and 1/4 turmeric) add tomatoes or tomato paste Now really fry stirring all the time, this is key. Add bits of water to stop spices sticking for about 15 minutes You can leave it dry or add a couple of glasses of water and bring to boil again Now sprinkle a generous pinch of garam masala and coriander leaves crushed between your hands. And place lid and let it rest. We do add methi/fenugreek leaves with the spices and you can add things like cloves, cardomoms, star anise etc etc but I like it simple. Its that cooking for 15 minutes that cooks the spices. Reason restaurant food like vindaloo has the effect it does is because the chilli powder is basically thrown in at the end is in essence raw
Righto, by my reckoning you can't go wrong with this; Chop one large onion and four cloves of garlic and fry slowly in a tablespoon of olive oil till soft. Add 750g of lean minced beef (I tried it with a beef/pork mix and didn't think it was better at all, was worse) and brown off. Add one teaspoon of smoked paprika, one t'spoon of cayenne pepper, one t'spoon of ground coriander, one t'spoon of ground cumin and stir into the mince. Add one glass of red wine, bring to the simmer. Add one tin of chopped tomatoes, half a can of water to rinse the tin. The same with one tin of kidney beans (in chilli sauce preferably but no worries if not). Bring to the simmer and add one tablespoon of tomato puree and a squirt of tomato ketchup. Add one broken cinnamon stick. Three sliced fresh red chillies, seeds and all. Season with salt and pepper and add fresh chopped oregano. Use dried chilli to add heat if you prefer it proper hot. A chopped red pepper is a good addition too. Cook for at least an hour, preferably longer. Even better if cooked the day before you eat. Serve with rice, nachos, grated cheddar and all the sour cream and other such stuff.
My Chilli recipe - amounts vary depending on how much I'm making - tend to make big batches and freeze .... generally tastes better from frozen as the heat from the chillies and the flavour of the chilli / spices continues to intensify. Heat Sesame or groundnut oil in a pan ... Throw in dried Ancho, Cascabel, Habanero and Chipotle chillies (can get these whole from Waitrose or a deli) ... if you are a big heat fan increase the Habanero The chillies will start to leak into / colour the oil ... Throw in your ground beef - I tend to use good quality or even mince then grind my own Fry off the meat until just turning brown - remove meat and deglaze pan with a splash of tequila - then press the meat in a bowl and drain any oil / juices back into the pan - top up with a bit more oil if required then pop in at least two large onions (I love onions) and about 4 cloves of crushed garlic ... Add a heaped teaspoon of smoked paprika and the same of cayenne pepper Add some maple syrup - don't over do this bit Fry until the onions soften - add the juice of one lime and some Worcestershire sauce - I don't tend to measure this - probably use about half of a small bottle at least Add a good slug of dark soy sauce (the Worcestershire and Soy mean that you then only need to add additional salt to season to taste) ... Add a large jar of passata (700g) or tin of chopped tomatoes and half a jar of jalapenos Put meat back in Top up pan to the brim with water then add a beef stock pot Simmer whilst stirring until the stock pot melts Then either leave on the hob to reduce or put in your oven on a lowish heat - sometimes leave it for a couple of hours - just giving it a stir periodically Stir every now and then and season to taste as it cooks ... (Add kidney beans if you like them)
I like a smokey chilli so use smoked paprika and some black coffee to add depth I also add 1/2 a can of coke when making it for about 8 people. Good chilli powders and good dried chillis are also key for me.
So my chilli for 4. Fry finely chopped onion, celerey and red pepper. Add Stewing steak and brown off. Add a quality chilli powder and 1 whole dried ancho chilli that you've rehydrated (keep the water) Teaspoon of smoked paprika and a cinnamon stick S&P Tin of shopped toms 1/2 cup off black ground coffee Ancho water about 1/2 litre Good glug of Coke Juice of 1/2 a lime If you want heat add finely chopped fresh chilli at this point. Add kidney beans if you like or chick peas. Lid on and cook on low for 3 hours. Lid off and cook for 1 hour on low, beef should be like pulled pork (I sometimes use pork shoulder). It should be quite dry and sticky. Serve with finely chopped spring onion over the top and bread not rice. The Coke thing may sound a bit odd but it's just runny molasses the coffee balances out the sweetness and adds depth. I mess around with chillis a lot though,I've also used Guiness instead of coffee.
