Pencil&Spoon

Mark · Posted: Tue Sep 25, 2007 8:33 pm Post subject: Help me make my curry better!

I love making a curry. I know and have all the ingredients, I know the timings of how to cook it and I have the desire to make it great but it just always falls a bit short.

The core ingredients I use are onion, garlic, ginger, turmeric, coriander, cumin, garam masala, chilli, stock, tomatoes and fresh coriander. Then I add other things like meat or vegetables and sometimes coconut milk. I often marinate the meat first also.

The problem is that it just seems a bit weak, slightly empty of flavour. I use ground spices but I change them regularly; I have never toasted and ground my own spice. I think if I did this then it would help but I do not know.

Help!!

pigfarmer · Joined: 26 Sep 2007 Posts: 1

When adding tomatoes, if using tinned, use Napolina. Don't use Tescos or Sainsburys cheap sh*t tomatoes.

Also, try adding a couple of spoonfuls of mango Chutney or Natural yoghurt.

Mark · Posted: Tue Oct 09, 2007 8:10 pm Post subject:

Thanks pigfarmer I will give it a try! I intend to make my own mango chutney soon also as I have an unceasing craving for the fruit recently. I will let you know how I get on.

undergoon · Joined: 24 Oct 2007 Posts: 3

What is the best meat for use in a curry, in terms of flavour and also for handling during preparation? Is it true that different meats are better for certain strengths and types of curry, and do some meats take the spice flavour better than others?

Mark · Posted: Wed Nov 07, 2007 8:53 pm Post subject:

Personally I think that any meat is good in a curry. Anything from sweet white fish up to a good hunk of lamb. If I do cook with beef or lamb then I like a fatty cut which I then cook for a long time. Meat can be marinated also which helps to develop the flavours. In terms of different spices and strengths then it is really down to you - you can have a very hot fish curry but the flavour of the actual fish will get lost, whereas lamb will suit a stronger spicing because it is a stronger flavoured and textured meat.

My opinion is that when it comes down to it everyone has their own preference when it comes to a curry - some like it mild and creamy, others like it fiery hot and dry, some like meat, others fish and some lentils or vegetables. If you are preparing a curry then just make it how you like it, with whatever you like in it.

charlie · Joined: 20 Nov 2007 Posts: 1

Hi all,

I was lucky enough to work on Heston Blumenthal's latest tv series In Search of Perfection. One of the recipes he did was Tikka Masala where he used a really simple but effective marinade. He got a s**t-load of garlic and some root ginger (grated) and chucked it in a blender with some yoghurt and olive oil and blitzed it up. Then he put it in a bowl with the chicken, covered it over and left it in the fridge for 24 hours.

There was a lot of it left over from the shoot and I got took take a freezer-bag of it home. I rubbed off the excess marinade then made a simple curry with it (couldn't be fussed with making a full-on tikka masala) by adding a few select spices and some yoghurt. The marinade added depth and the ginger and garlic gave it a really rich warmth which you wouldn't have got otherwise.

He also recommended using chicken thighs as they're more flavoursome and stay more moist than breast. And they're cheaper but I don't think he was really bothered about that, but being a skint graduate that's a big plus for me!