The Accidental Smallholder Forum
Food & crafts => Recipes => Topic started by: Bionic on June 28, 2015, 01:40:29 pm
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I have a friend coming to stay who is allergic to chilli, paprika, cayenne pepper. I was thinking of making a curry but it seems that all curry powders contain at least one of the above.
If I made my own and left them out would it ruin it?
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We are not into chilli or cayenne as well , for we see no point in making your eyes run , your nose drip on the plate & your lips go numb in the name of enjoyment of your food ..
Alison makes a flavour of curry using vegetable ,chicken fish or beef stock .
Meats we use it with are chicken ,beef, pork, lamb /mutton or goat occasionally fish cubes such as conger eel if I've caught one
Recipe ....
Two or three teaspoons or more of korma curry powder heated & stirred in a little oil in the frying pan till it thickens ..take it out put it on a saucer ( most korma powders are free of your forbidden spices )
Now do :-
Fine chopped fried onion & a stick of fried fine chopped celery using a fat, veg or olive oil .
add 1/2 teaspoon of cumin
add 1/2 teaspoon turmeric
add 1/4 teaspoon ground cinnamon
add your home made curry paste ,dilute & stir it in with the stock, simmer for 5 min
add One heaped table spoon of fresh grated ginger.
A big pinch of coriander powder or a dozen or so chopped fresh leaves
garlic salt
2 or 3 crushed cardamon seeds , occasionally a crushed clove in with the cardamon that are tied up in muslin
Slow cook for an hour or more either in a cast iron casserole on the hob or if we are making a big batch so we can have some for the freezer we'll use the 15 litre slow cooker
Depending on what we want it can either be a Korma , a normal plain meat curry or meat & fruit such as apple or raisins and tangerines .
Occasionally 1/4 to 1/2 of a teaspoon of the Universal Seasoning salt...... Polish seasoning salt( from Aldi /Lidl or any decent Polish food shop or supermarket section .
It has dried grated mixed veg in it as well, this really brings most non korma curries a depth of taste that we find nice .
Brand name MIKADO titled Pryzprawn Uniwersalana
The curry base is also used to make a Jalafreeze ( sp? ) with slow cooked meat & tomatoes . meat methi ( meat & fresh coriander ) , Sag Aloo ..potato cubes lightly fried first , then slow cooked in the sauce& add fresh or canned spinach
Occasionally a couple freshly ground black peppercorns as well.
Most curries are best made one day and eaten the next after a proper reheating and adding more cornflour or a Bisto thick gravy type thickening ( Bisto can also makes things a bit salty ) if you need it .
Occasionally we let things simmer on a very very low heat a lot longer in the open casserole to reduce the liquid if the taste is as we want it .
Sometimes we also put a packet of chicken & veg cuppa soup in on the final day if we feel things need a more rounded taste.
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That sounds delicious, but very complicated. If I want a cool Indian cuisine type meal, I just add the kinds of spices you've suggested clodhopper to the oil before searing the meat, stir and cook together briefly to bring out the flavour, then proceed as usual.
I think we tend to think of curry as hot, but it just really means spicy, whatever spices you choose.
Bionic - you could invent a new dish - 'cool Bionic curry' :yum:
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Thanks both for your answers. I will use the spices suggested but do Fleecewife's method.
I am going to give it a try before my friend arrives later this month so that I don't give her a dud meal :)
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Thanks both for your answers. I will use the spices suggested but do Fleecewife's method.
I am going to give it a try before my friend arrives later this month so that I don't give her a dud meal :)
Good idea, that :thumbsup:
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It's a British invention having curries that burn your mouth off!
I spent 6 weeks living with a family in the south of India (Madras country), and never once did anything taste 'hot'. They were full of flavour without burning your mouth.
There are multiple recipes available including online that have not got the spices you mentioned, but any sort of combination of the spices listed by cloddopper should make a very tasty dish.
I used to always make my curries by feel - on different days I would add different amounts of the different spices listed, by smell and what I liked the smell of more on that day, and added to a base of meat, veg that you like (I would usually use onion and peppers) and a tin of tomatoes for juice and flavour.
I'm sure you'll make something lovely :)
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I never had a gob & bum burner curry in the UK till about 1978 when the quality of the curry houses took a massive dive . My thoughts are that it was the crafty owners trying to disguise the poor quality of there redesigned dishes & foisting them off on the ignorant customers.
Here in Ammanford one of the local curry outlets has stated diluting the korma curry to a carrot and coriander watery soup consistency and it also tastes YUK!
Another so called restaurant refuses to tell you what meat is in the curry ,but from experience it's either goat or horse meat as the fibres are long , strong and rubbery . The curry is this sort of meat with a thin curry sauce poured over it whichb is full of white pepper and chilli oil .
We now only go to curry houses & Chinese nosh shops where we know the Asians & Chinese in the locality also go .Otherwise we make them ourselves at home.
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Well that sounds like I won't be eating Indian in Ammanford then ;D
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try a malay curry with the chilli swapped out for 'ordinary' pepper.
http://www.taste.com.au/recipes/19844/malaysian+chicken+curry (http://www.taste.com.au/recipes/19844/malaysian+chicken+curry)
For side dishes add shredded lettuce and shredded omelette and chopped chives. Add an extra dish of stewed chilli for the hardcore folk to add.- the tiniest ones you can find just chopped (seeds and all) and sweated down... with some lime wedges for anyone who overdoes it.
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Well that sounds like I won't be eating Indian in Ammanford then ;D
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Ya gotta catch them first & the local ones don't half run fast . ;)
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Well, I made my own curry powder -
Ground coriander
Ground cardamom
Ground cumin
Ground ginger
Ground mustard
Ground cloves
Ground fenugreek
Turmeric
I thought it wasn't half bad. OH wanted his chilli fix though so he had some chilli flakes on his afterwards.
Without it it made a very passable curry though so I will definitely be able to make it for my friend when she arrives in a couple of weeks time. :thumbsup:
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Thanks for the update, Sally - sounds lovely. BH complains that the top of his head sweats when I put too much chilli in the food, so I shall try your mix on him :)
ETA, that is the mix on the food I feed to him, not slathered on the top of his head. lol
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Try some on his head as well Sally ,if his hair grows back let's know