Teach lola how to make a curry

[mad hatter]

My go to curry in a hurry would be one of those Japanese packet jobbies like this
http://www.sbfoods.co.jp/eng/saucemix.html

Which are easy to make from scratch like this as well

http://www.justonecookbook.com/how-to/h ... urry-roux/

If I'm looking for a coconut base probably a green or red Thai.

A hot one then jungle curry.

On not a big Indian curry cooker but am tempted to learn.

[GLimpet]

My mother used to make what she called curried chicken which was something like dbrother's. Basically creamed chicken (leftover chicken meat in a white sauce) with onion, apple, raisins, almonds, and curry powder, over rice. In fact you can leave out the "basically"; that's what it was. In the 1950s putting fruit in a meat dish was the height of exoticism. I liked it and will still eat it once every five or ten years as a comfort food. Not as a curry, though.

We used to call them "Navy curries" on the rigs, because it was how the RN-trained cooks insisted on making them. Quite fine actually.

[VinnyD]

As long as you don't think of it as Indian food, there's nothing the matter with them. I do the same kind of thing with canned tuna sometimes.

[Chi_Rup]

Last Christmas I found a Mary Berry recipe book from the 60s at the family home. It had a recipe for dBrother curry in it - in fact it had several - and suggested black currant jam as the fruity surprise to go with one whole clove of garlic and a pinch of chilli powder (optional).

[Chi_Rup]

At least try cooking it on a medium to high heat, dBrother, so that whatever's in your curry powder will toast and your onions caramelise a bit. The initial fry is the important bit (says Pat Chapman), you should be able to release the flavours at this point.

[leela]

dBrother's recipe was pretty much what my mum used to make when I was a kid*. But only with left over roast (rather than casserole leftovers), and without the coconut milk. I enjoyed it, and I'd enjoy it again. But I wouldn't call it a curry these days.

*In fairness to her, Indian food hadn't taken off here then, and available spices were limited. Anything with curry powder in was pretty adventurous stuff back then.

[Chi_Rup]

Australia needs more immigrants from the sub-continent urgently.

[Paddox1]

Australia needs more immigrants from the sub-continent urgently.

If only they'd stop interring the boat people. Over the top immigration=crap curries.

[section8]

I'll bet there's delicious curries on those prison islands.

[ben_hanscombe]

And such wide smiles!

[Chi_Rup]

I thought he was referring to Australia itself.

[Tortilla Slim]

Reading that made me feel a little sick

what?
cos leftovers?
fuck you fussy den,
nothin for me to turn a roast one day into a casserole the next and into a curry on the third day..

It was really the apples and lack of spices more than the already-been-seasoned leftovers.

Sounds more like a leftover stew than a curry.

[dBrother]

#Vindicated
thanks vinnys mum, leelas mum, glimpets rig cooks and mary berry..

I might even add a bay leaf, a clove and some fennel or somfin next time, make it more genuine then..
(But still dont see the point, thats what curry powder's for)

[GLimpet]

As the Indians say to us, we came in planes, you came in CHAINS. Ner ner ner.

Don't forget the fresh coriander, dBrother.

[GLimpet]

By the way, India is the top source of immigrants to Australia these days, outnumbering Brits, Chinese, Kiwis or Irish.

But of course to get good British curries, you need Bangladeshis.

[lolasf]

I'm happy to share my 'learn how to make curry' thread with dbrother, but from what little evidence I've seen you guys are going to have a lot more trouble with him.

[dBrother]

I'm happy to share my 'learn how to make curry' thread with dbrother, but from what little evidence I've seen you guys are going to have a lot more trouble with him.

But I am teaching you, Lola, I'm learnin you..
just remember; apples, onions, curry powder -fry.. and then add whatever you want after that..
... and coriander (thanks nerb)

[Chi_Rup]

It's a homeopathic curry. Just wave the spices over it and boil everything several times in milk.

[myanmarbound]

Now I'm really worried what Lola is going to um take away from this thread.

[GLimpet]

Curry powder LOL.

To make it real, you need to grow your own chillies and harvest your own rice.

[Iolar]

I think that Pakistanis (Punjabis) make the best curries, here anyway, followed by Keralans. The Bangladeshi operated places tend to have nondescript brown graves, varying only in oleaginousness and chile content.

dBrother's curry is like something my nanny used to make when I was a kid. I liked it, but I was about six the last time that I had it.

[Tortilla Slim]

Even the Indians at my office buy their curry from a Pakistani place. They say it's the same thing though.

[myanmarbound]

I wonder if the food shared between Pakistan and north India is common only to the states that share a border or if it's more complicated than that? I think Gujarati food isn't the same as Pakistani food. Anyone here actually know?

ETA: found an interesting map.

[VinnyD]

My guess is that these days you can find Mogul/Pakistani/North Indian restaurants all over the former British India, as you can find pizza all over Italy, but that home cooking varies a lot more.

Also I bet you can find idli and sambhar all over North India. I don't know about Pakistan. But that North Indian types won't make it at home.

I have only been in northern India. And I'm also not sure that I am answering the question you were asking.

[Iolar]

I ate in a Mughal restaurant in Colombo.

[myanmarbound]

And I'm also not sure that I am answering the question you were asking.

You are! Although I put it too vaguely, in retrospect.

[GLimpet]

Dum Pukht.

That's the name of the restaurant at the ITC Maratha Mumbai airport, where I sometimes meet my Indian rep. Persian food. He reckons it's soft because the nawab at the time had bad teeth.

[korgy]

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