Post by Neva Aglenn on Apr 14, 2014 17:38:07 GMT
Roger asked for the Recipe so thought I'd put it here as well.....I now have to learn to cook something else as I can just get someone else to do the Curry!!
Basic Curry Sauce:-
Fry up 2-3 med. onions, 3-4 garlic cloves, green & red peppers, ginger (all chopped up..) in Wok in oil.
When soft, chuck in curry powder of choice (Preferably, Crushed Curry Spices but otherwise,get a good 'un...schwarz ones or from an Indian Grocers) & stir in whilst frying for 30 secs.
throw in loadsa tomatoes (I chop up fresh ones at home but is usually a tin when out in van!) & stir it up 'till oil/onions/toms/curry all homoganise (that's the right word but I chose a different spelling!!!)...
Now add water to thin it down a bit, plus salt, & simmer 'till it feels right (?!)
Just before You take it off the heat, throw in some chopped, fresh coriander (not quite as much as I put in at Whitwell...& chop it up better than I did!!! )
That's the basic Ruby......think I threw in a tin of Chick Peas?...or You can put in Vegetables....(This is Charlie's Cue!...)
If You MUST have dead flesh......!...Make up the Curry & marinate Chicken pieces, Pig's Feet....bits of dead Dog...Badger or whatnot....in it overnight, remove & cook & re-heat the Curry.
No Liability Accepted for any damage to Kitchens, Personnel or People's Metabolisms.......)
Good Luck!!!
Oh...Make Loads, then You can use Leftovers to make Biriani (This Curry actually tastes better if left in Fridge for Day or 2..):-
Heat 'Yellow Fat'/Oil 50:50 'till nice & Hot;
Throw in un-cooked Basmati Rice (washed 1st or it goes like Sticky Rice!!) & stir-fry for a few secs.;
Throw in the Curry & mix up;
Add Water & Boil/Simmer 'till Water gone! ie. like doing a Paella!
Basic Curry Sauce:-
Fry up 2-3 med. onions, 3-4 garlic cloves, green & red peppers, ginger (all chopped up..) in Wok in oil.
When soft, chuck in curry powder of choice (Preferably, Crushed Curry Spices but otherwise,get a good 'un...schwarz ones or from an Indian Grocers) & stir in whilst frying for 30 secs.
throw in loadsa tomatoes (I chop up fresh ones at home but is usually a tin when out in van!) & stir it up 'till oil/onions/toms/curry all homoganise (that's the right word but I chose a different spelling!!!)...
Now add water to thin it down a bit, plus salt, & simmer 'till it feels right (?!)
Just before You take it off the heat, throw in some chopped, fresh coriander (not quite as much as I put in at Whitwell...& chop it up better than I did!!! )
That's the basic Ruby......think I threw in a tin of Chick Peas?...or You can put in Vegetables....(This is Charlie's Cue!...)
If You MUST have dead flesh......!...Make up the Curry & marinate Chicken pieces, Pig's Feet....bits of dead Dog...Badger or whatnot....in it overnight, remove & cook & re-heat the Curry.
No Liability Accepted for any damage to Kitchens, Personnel or People's Metabolisms.......)
Good Luck!!!
Oh...Make Loads, then You can use Leftovers to make Biriani (This Curry actually tastes better if left in Fridge for Day or 2..):-
Heat 'Yellow Fat'/Oil 50:50 'till nice & Hot;
Throw in un-cooked Basmati Rice (washed 1st or it goes like Sticky Rice!!) & stir-fry for a few secs.;
Throw in the Curry & mix up;
Add Water & Boil/Simmer 'till Water gone! ie. like doing a Paella!