What’s your favourite curry?

[Professor]

I used to like Viceroy of India. It suddenly closed a few years before lockdown sadly. Immigration were in there a few times too.

My fave curry at the moment is Paneer Masala and it is super easy to make at home.

Recipe:

For the Masala

• 3 large Onions roughly chopped
  1 tsp Ginger and 1 tsp garlic (use the puree it is easier and quicker)
  1.5 tsp Jeera seeds (Cumin seeds)
  1.5 tsp Garam Masala
  1.5 tsp Turmeric
  3 tbs vegetable oil
  Chillies (choose any of your choice and as much as you like for desired heat level)
  Tomatoes (A can of plain chopped ones or if you have time you can use a few large fresh tomatoes)
  1 Lemon
  Coriander

Heat the oil with the cumin seeds in a large pan and once the seeds start to sizzle add in your ginger and garlic, cook for a minute then add roughly chopped onions. Cook the onions so that they just about caramelize. Add in your tomatoes and turn the heat down a little, add a little water too and cook this off. Let the onions and tomatoes cool then transfer into a food blender or if you prefer use a stick blender so that the onions and the tomatoes become a textured puree.

If you used a food blender, add the mixture back to the pan and add the Garam Masala, Turmeric and your chillies and cook on a low heat adding a little water (keep the sauce thick to serve). Add in chopped coriander and squeeze half a lemon into the sauce. Garnish with more coriander when serving.

You can add anything you like to this Masala which is what the Indians call a 'gravy'. Chicken, beef, veg or Paneer.

How to make Paneer

This is very easy and it is basically like a Ricotta cheese but a lot smoother and creamier.

Get a large 4 pinter of full fat milk and add it to a large saucepan. Bring very very gently to a boil but do not let it boil over, rather just a gentle simmer. When it has boiled, turn off heat and add in the juice of one lemon and stir very slow so that the curds float to the top. The lemon will separate the liquids and the solids so when it has all separated get a collander with some muslin cloth over it and pour the liquid through it catching all the curds. Wrap the cloth around the paneer tightly and put a weight on top of it to extract any liquid out of it. Leave for 30 mins then transfer to the fridge for a few hours. You should have a tasty wheel shaped piece of paneer which will go lovely into the masala recipe above.

Paneer Tikka Kebabs from Bundobust (Leeds/Manchester/Liverpool Vegetarian Indian and Craft Beer chain) are amazing. All the food is good-not a traditional curry but street food like Vada Pav, chat, bhajia. Even do a Bhaji Butty. Worth checking out if up north.

 

[Niigata Jack]

The one I had in Silk Route Lodge in the Hunza Valley, Pakistan, 2009. Most tasty curry by a country mile. It doesn’t matter what it was called, as the two or three dishes on the menu varied every night depending on what they’d been able to buy. I’d describe it as half way between a rogan Josh and a jalfrezi. Bloody lush it was.

Jalfrezi is my go to. I love garlic and chillis. I’ll order other stuff, but always have jalfrezi at a new restaurant to see if they pass the test.

"The one I had in Silk Route Lodge in the Hunza Valley, Pakistan, 2009"

Sounds interesting, do they deliver

 

[Skippyjack]

Anyone who has a masala, korma or buttermilk chicken needs a slap.. they're not curries FFS.. they are an abomination

 

[Ebo]

Anyone who has a masala, korma or buttermilk chicken needs a slap.. they're not curries FFS.. they are an abomination

If you told an Indian native that a Masala is not a curry, they would think you are mildly bonkers. Indians tend to favour layers of flavour over heat.

 

[Squarebear]

Chicken tikka dhansak.

Listen to the Swerveman. He speaks sense.

 

[Ebo]

You can't beat a good home made Aloo chaat as a starter

 

[DJack]

Not home made but I do love a chaat/chat as a starter in restaurants.

 

[Jack2jack]

Anyone who has a masala, korma or buttermilk chicken needs a slap.. they're not curries FFS.. they are an abomination

Mrs J2J loves a masala, having said that she is a girl

 

[Ebo]

Not home made but I do love a chaat/chat as a starter in restaurants.

Easy to make.
Peel and boil some spuds, let them cool and fry them in a pan with cumin seeds. When nice and golden/crispy take off heat and in a bowl add about half a teaspoon of Chaat masala, half a teaspoon of tumeric, salt and a generous amount of coriander. Mix the spuds in the spices and finish with a squeeze of lemon and more coriander. Serve with coriander chutney.

 

[Cooperman]

I used to like Viceroy of India. It suddenly closed a few years before lockdown sadly. Immigration were in there a few times too.

My fave curry at the moment is Paneer Masala and it is super easy to make at home.

Recipe:

For the Masala

• 3 large Onions roughly chopped
  1 tsp Ginger and 1 tsp garlic (use the puree it is easier and quicker)
  1.5 tsp Jeera seeds (Cumin seeds)
  1.5 tsp Garam Masala
  1.5 tsp Turmeric
  3 tbs vegetable oil
  Chillies (choose any of your choice and as much as you like for desired heat level)
  Tomatoes (A can of plain chopped ones or if you have time you can use a few large fresh tomatoes)
  1 Lemon
  Coriander

Heat the oil with the cumin seeds in a large pan and once the seeds start to sizzle add in your ginger and garlic, cook for a minute then add roughly chopped onions. Cook the onions so that they just about caramelize. Add in your tomatoes and turn the heat down a little, add a little water too and cook this off. Let the onions and tomatoes cool then transfer into a food blender or if you prefer use a stick blender so that the onions and the tomatoes become a textured puree.

If you used a food blender, add the mixture back to the pan and add the Garam Masala, Turmeric and your chillies and cook on a low heat adding a little water (keep the sauce thick to serve). Add in chopped coriander and squeeze half a lemon into the sauce. Garnish with more coriander when serving.

You can add anything you like to this Masala which is what the Indians call a 'gravy'. Chicken, beef, veg or Paneer.

How to make Paneer

This is very easy and it is basically like a Ricotta cheese but a lot smoother and creamier.

Get a large 4 pinter of full fat milk and add it to a large saucepan. Bring very very gently to a boil but do not let it boil over, rather just a gentle simmer. When it has boiled, turn off heat and add in the juice of one lemon and stir very slow so that the curds float to the top. The lemon will separate the liquids and the solids so when it has all separated get a collander with some muslin cloth over it and pour the liquid through it catching all the curds. Wrap the cloth around the paneer tightly and put a weight on top of it to extract any liquid out of it. Leave for 30 mins then transfer to the fridge for a few hours. You should have a tasty wheel shaped piece of paneer which will go lovely into the masala recipe above.

I’m always up for making a curry at home so will have a go at this. Not much in the way of spice though, Ebo. It’s good though, right?

 

[CygnusX1]

I’m quite boring. Chicken madras, mushroom rice and garlic naan

 

[Ebo]

I used to like Viceroy of India. It suddenly closed a few years before lockdown sadly. Immigration were in there a few times too.

My fave curry at the moment is Paneer Masala and it is super easy to make at home.

Recipe:

For the Masala

• 3 large Onions roughly chopped
  1 tsp Ginger and 1 tsp garlic (use the puree it is easier and quicker)
  1.5 tsp Jeera seeds (Cumin seeds)
  1.5 tsp Garam Masala
  1.5 tsp Turmeric
  3 tbs vegetable oil
  Chillies (choose any of your choice and as much as you like for desired heat level)
  Tomatoes (A can of plain chopped ones or if you have time you can use a few large fresh tomatoes)
  1 Lemon
  Coriander

Heat the oil with the cumin seeds in a large pan and once the seeds start to sizzle add in your ginger and garlic, cook for a minute then add roughly chopped onions. Cook the onions so that they just about caramelize. Add in your tomatoes and turn the heat down a little, add a little water too and cook this off. Let the onions and tomatoes cool then transfer into a food blender or if you prefer use a stick blender so that the onions and the tomatoes become a textured puree.

If you used a food blender, add the mixture back to the pan and add the Garam Masala, Turmeric and your chillies and cook on a low heat adding a little water (keep the sauce thick to serve). Add in chopped coriander and squeeze half a lemon into the sauce. Garnish with more coriander when serving.

You can add anything you like to this Masala which is what the Indians call a 'gravy'. Chicken, beef, veg or Paneer.

How to make Paneer

This is very easy and it is basically like a Ricotta cheese but a lot smoother and creamier.

Get a large 4 pinter of full fat milk and add it to a large saucepan. Bring very very gently to a boil but do not let it boil over, rather just a gentle simmer. When it has boiled, turn off heat and add in the juice of one lemon and stir very slow so that the curds float to the top. The lemon will separate the liquids and the solids so when it has all separated get a collander with some muslin cloth over it and pour the liquid through it catching all the curds. Wrap the cloth around the paneer tightly and put a weight on top of it to extract any liquid out of it. Leave for 30 mins then transfer to the fridge for a few hours. You should have a tasty wheel shaped piece of paneer which will go lovely into the masala recipe above.

I’m always up for making a curry at home so will have a go at this. Not much in the way of spice though, Ebo. It’s good though, right?

Mrs mother's recipe (she's Indian).
It's a base gravy/masala so you can add whatever you want. Base gravys are usuually just caramelised onion, ginger, garlic and tomato with garam masala, turmeric and cumin. Don't go mental on the spice quantity though as you will have a very bitter and dry sauce. The heat is in whatever chilli you use. My mrs and her family do not like hot curries at all.