Jamie Oliver

forum: Food & Drink

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#1 Thu 15 Feb 07 7:06pm

Ronnie B

Member
Occupation looking after cute ickle flowers
From slough
Member since Tue 10 Oct 06

geoffp are you watching!

about a week ago you boasted knowing around 40 curry sauces on the forums ,would you be as kind to share a few preferably mild because i got a little sister to consider! many thanx ronnie b whistle

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#2 Fri 16 Feb 07 5:50am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: geoffp are you watching!

Mild curry sauce

1 tablespoon Canola oil
½ cup Yellow onion; diced
1  Clove garlic; minced
½ tablespoon Mild curry powder
1 teaspoon Salt
¼ teaspoon White pepper
1 pinch Cayenne pepper
4 tablespoon Cornstarch
2 cup Skim milk
½ teaspoon Coconut extract

Heat oil in saucepan. Add onion and garlic; cook, stirring, over medium heat until translucent but not brown. Add curry powder, salt, white pepper and cayenne. Cook, stirring, 1 minute. Dissolve cornstarch in 1/4 cup milk or soymilk. Add remainder of milk or soymilk and coconut extract to pan. Add cornstarch mixture. Cook over medium heat, stirring, until sauce thickens. After sauce thickens, cook 3 more minutes

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#3 Fri 16 Feb 07 12:37pm

falconcy

Forum champ
Occupation Project Manager
From Limassol, Cyprus
Member since Tue 19 Dec 06

Re: geoffp are you watching!

KORMA SAUCE

1 cup blanched almonds
1 cup cashews
1 cup yogurt
1 cup milk (low fat or skim)
6 green cardamoms, crushed by hand
2 tsp. white pepper
salt to taste
1 cup water (only required if sauce is too thick)
4 tbsp. vegetable oil
1 tbsp. garlic paste (minced garlic soaked in water)
1 tbsp. ginger paste (minced ginger soaked in water)
1 pinch saffron
dried fruit (prunes, apricots, pineapple, cherries,   etc.-- optional for Kashmiri dishes)
curry leaves or powder (optional)

Soak almonds, cashews and cardamoms in water for at least 15
minutes.
Put soaked almonds, cashews and cardamoms into blender with
yogurt, milk, pepper and salt (if desired) and blend until
smooth.  If mixture is too thick, add water and blend again.
Put oil in frying pan and cook garlic paste and ginger paste over
medium low heat until light brown.  And a pinch of saffron.  Add
a little curry (leaves are preferable to powder) if desired, then
add the blended mixture and cook for 7 minutes.
To this basic sauce you can add any of the following:  steamed
vegetables, sauteed lamb, sauteed chicken, sauteed pork.  Then
cover and cook until fully heated and blended.

For Kashmiri dishes (particularly chicken), add dried fruit
before adding meat and vegetables.

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#4 Fri 16 Feb 07 5:30pm

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: geoffp are you watching!

Sorry to be so long in replying. What I actually said was that I know of at least 40 different "curries"

"Curry" is a generic name we use for the spicy, asian style of cooking, but it actually covers a multitude of different kinds of dish.

Here are some of the distinctly different forms - in no particular order:-

dhansak, korma, bhuna, dopiaza, rogan josh, salan, aachar, kaari,
biryani, Andhra style, keema, dalcha, madras style, makhani, Bombay style, gashi, Chettinad style, Kerala style, vindaloo, Parsee style, patia, Goan style, Molee, khadi, Kashmiri style, Sindhi style, thoran, kalan, olan, pilaf, sorpatel, xacuti, rechad, resala, Country Captain, maachi, malai, sambar, tikka, cholay, patiala, tandoori.

There are also the variety of kebabs - seekh, sharmi, kofte, tika etc.

These are all from the Indian subcontinent - and there are many others I haven't named, such as all the Nepali sandekho dishes, and the many Bangladeshi variations.

In addition we have the Thai red and green curries, the satays, the Malaysian rendangs, the Muslim Chinese curries, the Mongolian steamboats, and many many others.

All these curries are prepared with different meats, seafoods, cheese and vegetables - some such as molee are only with fish, or vindaloo with pork or duck - others are prepared with many different main ingredients - not forgetting the dals, of course.

Then there are the more recent innovations - the baltis and the karahis, and, of course the infamous chicken tikka massala smile (all invented in England)

I really ought to mention the accompaniments as well - the various ways too cook rice, the many different breads, and the multitude of chutneys, pickles and raitas, as well as the dals and other basics - but those are all subjects in themselves.

You won't find most of these curries in restaurants - though there will be subsets of them, depending on the restaurants own style. Most restaurants at the lower end of the market don't prepare curries individually, but instead prepare (or even buy in, curry sauces, which are added to the cooked meats/fish/cheese/vegetables at the last minute - you can recognise this from the menus, which ade often divided by type (usually a dozen or so standard styles), and then subdivided by the meet/fish/cheese/vegetable.

No proper curries use "curry power" which is practically unknown in India! Insrad, the indvidual spices are cooked, ground, mixed and blended as apropriate for each dish, and fresh ginger, garlic and chillis etc are used.

However, if you are just starting to cook curries, you won't have the necessary ingredients to hand. I would suggest that to start, you buy good quality curry pastes, and follow the instructions on them. Go for the genuine article, such as Patak's or Laziza or Koh-in-Noor (all of which I have seen used in India or Pakistan). Alternatvely, you can cheat using tge "cook-in" sauces from the same producers - avoid using the Supermarket's "own-brand" stuff, or the "Home Pride" or "Uncle Ben's" imitations!

So, any different types, styles and regional variations on what we call "curry" - lots to learn, and even more to enjoy. I'll try to post a few of my favourites over the next few weeks, but I'll hae to retype mist of them,since they have beenculled frommany different sources - books, friends, observations and visits as well as some from the internet.

I don't have any favourites - or rather, I have too many favourites - I've cooked all the curries mentioned above, and haven't found any I wouldn't do again. I always serve two or three different curries in a meal - meat, dal, vegetable, with appropriate bread or rice, and half a dozen different pickles/chutneys, and a fresh raita -it all makes for a balanced meal. I usually precede this with pappads and pickles,but rarely follow with anything sweet (occassinally a kulfi ir perhaps rassmalai if I have guests and can be bothered!

Recipes follow!

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#5 Fri 16 Feb 07 5:35pm

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: geoffp are you watching!

Aab Gosht - Kashmir (Lamb Cooked in Milk)

A very mild dish, with no chillies, ginger or garlic

Serves: 4
Preparation Time: 45 mins
Cooking Time: 90 mins

Ingredients:

8 saffron strands or 1/2 tspn saffron powder or 1/2 tspn turmeric
700g stewing lamb, cubed or chops
100g shallots
4 tblspns oil
250g lamb bones for stock
1 bay leaf
2 cloves
6 green cardamoms
2 x 4cm cinnamon sticks
4 cups (1 litre) milk
2 tblspns cream
1 1/4 tspns ground fennel
1/2 tspn ground cumin
1/4 tspn ground white pepper
1/2 tspn sugar
salt to taste

Method:
1) Soak the saffron strands in 1/4 cup water. Soak the lamb in lukewarm water for 30 minutes, until lightened in colour.
2) Purée the peeled shallots in a food processor, and fry in 2 tblspns of the oil in a frying pan until golden.
3) Boil the meat and bones in a cooking pot in 6 cups water, along with 3/4 tspn salt, the bay leaf, 1 clove, 3 cardamoms, 1 cinnamon stick and the fried shallots until tender. Lift out the meat and set aside. Strain the stock and discard the bones.
4) While the meat is cooking, bring the milk to boil in another pot, with the remaining clove, cardamoms and cinnamon stick. Put a wooden spoon into the pot to prevent the milk boiling over. Stir from time to time and keep cooking until the milk reduces and thickens. When it is reduced by a third, remove from the heat and leave to cool. Strain. Add the cream and stir well. Now add the meat and 3 cups of the stock to the milk.
5) Heat the remaining oil in a small pan over a moderate heat. Add the ground fennel to the oil, then after 20 seconds add the cumin and pepper. Fry for just 10 seconds, then pour the oil mixture into the meat, add the sugar and milk; season with salt to taste. Cook for a few minutes with lid on to prevent the meat from darkening.
6) To serve, reheat uncovered and simmer for about 2 minutes. Add the saffron just before removing from the heat.
7) Serve lamb with boiled rice.

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#6 Fri 16 Feb 07 5:45pm

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: geoffp are you watching!

Cannanore Fish Moilly (or Molee)

Light, frarant and delicate fish stew.

Ingredients

About 1 tsp. Salt
1 tsp. ground Turmeric
1 lb (450g) Fish steaks or Fillets, cut into 2 inch cubes
4 Tbsp. Coconut Oil or Vegetable Oil
1 medium large Red Onion finely sliced
6 fresh hot Green Chillies finely sliced
1 inch piece of fresh Ginger, peeled and finely shredded
About 30 fresh Curry Leaves, if available
7 fl oz (1 cup) Coconut Milk, well stirred from a can or fresh
2 Tbsp. Lime Juice

Method:

   1. Mix 1 teaspoon of the salt and 1 teaspoon of the turmeric together. Rub over the fish. Set aside.
   2. Heat the oil in a large wide, non-stick pan or wok over a medium heat. When hot add the onion, chillies and ginger. Stir once or twice. Add the curry leaves. Stir and fry for three to four minutes until the onion is soft.
   3. Add 1 teaspoon turmeric powder and 5 fl oz (3/4 cup) water. Mix well. When the mixture boils add the fish. Spoon the sauce over the fish. Add 3/4 teaspoon salt. Turn the heat down. Cover and simmer for four to five minutes, spooning the sauce over the fish and shaking the pan gently to prevent sticking.
   4. Add the coconut milk, shake pan and add more salt if needed. Cover and simmer for a further three to four minutes, shaking the pan occasionally.
   5. Add the lime juice. Shake again and remove from the heat, then serve.

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#7 Fri 16 Feb 07 5:51pm

Ronnie B

Member
Occupation looking after cute ickle flowers
From slough
Member since Tue 10 Oct 06

Re: geoffp are you watching!

thank you geoffp thats a hell of alot of info! very much appreciated ,will look forward to picking your brain again some time in the near future!
p.s many thanks to venus + falcony (been to limassol lovely part of the world)!
big_smile

Last edited by Ronnie B (Fri 16 Feb 07 5:55pm)

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#8 Sun 18 Feb 07 5:00am

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: geoffp are you watching!

Country Captain Chicken

Americans in thedeep south have claimed this as their own - but this is the real original Indian recipe.

whole chicken

Serves 4

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
1 large roasting chicken, cut into 8 pieces
120g/4oz butter
3 large onions, thinly sliced
2 garlic cloves, finely chopped
1 tbsp grated fresh ginger root
2 cloves
2 bay leaves
2.5cm/1in cassia stick
1 tsp turmeric
2 tsp freshly ground black pepper
¾ tbsp finely chopped fresh green/red chilli
200ml/7fl oz chicken stock
½ lemon, juice only
salt and freshly ground black pepper
fresh coriander leaves, to garnish
To serve
200g/7oz rice, cooked according to packet instructions
red onion, sliced into rings
bacon, cut into thin strips and fried until crisp
fresh coconut, grated
peanuts
1 free-range egg, hard-boiled and chopped

Method
1. Heat a large frying pan until hot then add half of the butter and all of the chicken pieces. Fry the chicken, stirring frequently, until golden-brown on all sides, then remove from the pan and set aside.
2. Melt the remaining butter in another large frying pan over a medium heat. Add the onion and fry for 3-4 minutes, until softened and golden-brown.
3. Add the ginger and garlic and fry for one minute.
4. Add the cloves, bay leaves, cassia stick, turmeric, black pepper and chillies and fry for 1-2 minutes to release the flavours.
5. Add the chicken pieces and half of the stock. Reduce the heat and simmer for about 20 minutes until the chicken is tender and completely cooked through. (If necessary, add more stock during cooking to prevent the chicken from sticking to the pan.)
6. Add the lemon juice, season, to taste, with salt and freshly ground black pepper and garnish with chopped coriander leaves.
7. To serve, place a spoonful of cooked rice onto each of four plates and spoon the curry alongside. Sprinkle with red onion rings, crispy bacon, coconut, peanuts and hard-boiled egg.

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#9 Sun 18 Feb 07 5:25am

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: geoffp are you watching!

King Prawn Dhansak

Dhansak is originally a Persion (Parsi) dish, and was originslly vegetarian, using a mix of dals and fresh vegetables. This is a modern variation.

Ingredients (for 1)

    * 180-200g king prawns, raw
    * 1 large onion, finely diced
    * 1 level tbsp coriander seed, ground
    * 1 level tbsp cumin seed, ground
    * ½ level tbsp garam masala
    * 2 tsp red chilli powder
    * 2 medium garlic cloves, crushed
    * 2 cubic inches ginger, crushed
    * ½ tin chopped tomatoes in juice
    * handful yellow lentils, cooked
    * 200 ml vegetable stock
    * 1 tablespoon mango chutney
    * salt
    * a handful of roughly chopped coriander leaves

Method

1.      Fry the onion with the , spices, ginger and garlic until the  onion is soft.

2.      Add the tomatoes, and stock. Simmer for 10-15 minutes, until the mixture is fairly thick.

3.      Add the cooked lentils and mix well. Simmer for another 3-5 minutes until tbe sauce is thick.

4.      Stir in the king prawns . When these have cooked (turned bright pink), take the mixture off the heat.

5.       Stir in the  mango chutney, and coriander leaves. Add a little salt, stir well and taste. Adjust seasoning if necessary.

6.      Serve over pilau rice.

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#10 Sun 18 Feb 07 5:32am

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: geoffp are you watching!

Chicken Korma
   
Korma is a classic North Indian dish of which there are many variations. The recipe below, cooked with readily available ingredients, is like no Korma you've had in a British restaurant and is closer to the 'classic' korma dish.

Serves:     6

Preparation Time:    
15-minutes, plus time to marinade.

Cooking Time:    
1-hour.

Ingredients:    
1.5kg/2.5lbs chicken breasts or chicken joints, skinned and washed     
      1-inch cube of root-ginger, finely grated     
      150g/6oz thick natural set yogurt     
      1-medium onion, coarsely chopped     
      2-3 dried red chillies     Buy...
      3-4 cloves garlic, peeled and coarsely chopped    
      6 tbsps ghee or cooking oil    
      450g/1lb onions, finely sliced    
      1 tbsp ground coriander
      ¼ tsp powdered black pepper    
      1 tsp garam masala
      1 tsp ground turmeric
      225ml/8fl oz warm water    
      75g/3oz creamed coconut
      ½ tsp salt    
      2 heaped tbsps ground almonds    
      2 tbsps finely chopped coriander leaves
      Juice of ½ a lemon    

Instructions:    
1. Cut chicken breasts into 1½ inch chunks or, if using joints, separate leg from thigh.
2. Mix the chicken with the ginger and yogurt and cover and leave to marinade for 3-4 hours or in the fridge overnight.
3. Put the chopped onion, red chillies and garlic into a food processor or liquidiser and liquidise to a smooth paste. If the mix is too dry add a little water.
4. In a wok or large cast-iron pot, heat 4 tbsps of the ghee or oil over medium heat and fry the sliced onions until they are golden-brown. Remove the pan from the heat and, using a slotted spoon, transfer the onions to a bowl for use later. Leave any remaining oil in the pan.
5. Add the remaining 2 tbsps ghee or of oil to the pan over medium heat.
6. When hot, add the ground coriander, garam masala and turmeric stirring rapidly for about 1-minute (take pan off the heat if the oil is too hot).
7. Adjust the heat to medium and add the chicken along with the marinade. Stir fry for about 10-minutes.
8. Add the liquidised spices and continue to stir-fry for about 8-minutes.
9. Add the water and slice the creamed coconut into the pan. Bring to the boil stirring until the coconut is dissolved.
10. Add the fried onions and salt.
11. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
12. Remove from heat, sprinkle on the ground almonds, chopped coriander leaves and lemon juice and mix well.

Serving ideas: Serve with Pilau Rice and Onion Bhaji.

Last edited by GeoffP (Fri 12 Oct 07 11:59am)

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