Wilko at 13:53, 3 October 2016

2016-10-03T13:53:00Z

Wilko: Created page with "This is Wilko's "I've been making curry for years and none of them have tasted of much until now" curry technique. The secret, I reckon, is the water. Or it might be increased..."

2016-10-03T13:01:27Z

Created page with "This is Wilko's "I've been making curry for years and none of them have tasted of much until now" curry technique. The secret, I reckon, is the water. Or it might be increased..."

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This is Wilko's "I've been making curry for years and none of them have tasted of much until now" curry technique. The secret, I reckon, is the water. Or it might be increased quantities of EVERYTHING!

Finely chop yer onion
Prepare a pan with oil and cumin seeds (you know the drill)
Add onion, gently fry, low-ish heat, while you do something else like the prep you should have done before starting.
In a receptacle put:
* garlic puree (or pureed garlic), lots is good.
* ginger puree (or grated ginger), matching the garlic amount is nice
* spices:
** I believe this is where the magic happens, so go nuts and embelish as you like
** "medium curry powder" or something equally generic is good
** a bit of cumin powder
** hot chilli powder (some like it hot)
** turmeric
* Mix in enough water to make a paste.

Turn up your onion pan, add the paste and give it a fry for a minute or two. Don't let it go dry. It's so tasty the pan wants to eat it. Don't let it.
Add meat. You know you want to. But veg would probably also work.
Fry meat until browned
In some other receptacle, put 1 or 2 stock cubes and add boiling water. Add to this a good squidge of tomato puree.
Optional: Add plain yoghurt and/or cream
Mix it all up and add to the pan o' meat.
Simmer gently until you can't stand it any more and have to eat.
Add a good shake of garam masala 5 mins before the end
For good measure add chopped corriander (it makes everything better and you know it)

@@ Line 1: / Line 1: @@
 This is Wilko's "I've been making curry for years and none of them have tasted of much until now" curry technique. The secret, I reckon, is the water. Or it might be increased quantities of EVERYTHING!
-Finely chop yer onion
+====Onion Phase====
-Prepare a pan with oil and cumin seeds (you know the drill)
+Finely chop yer onion.<br />
-Add onion, gently fry, low-ish heat, while you do something else like the prep you should have done before starting.
+Prepare a pan with oil and cumin seeds (you know the drill).<br />
 In a receptacle put:
 * garlic puree (or pureed garlic), lots is good.
@@ Line 15: / Line 17: @@
 * Mix in enough water to make a paste.
-Turn up your onion pan, add the paste and give it a fry for a minute or two. Don't let it go dry. It's so tasty the pan wants to eat it. Don't let it.
+====Meat Phase====
-Add meat. You know you want to. But veg would probably also work.
+Turn up your onion pan, add the paste and give it a fry for a minute or two. Don't let it go dry. It's so tasty the pan wants to eat it. Don't let it.<br />
-Fry meat until browned
+Add meat. You know you want to. But veg would probably also work.<br />
-In some other receptacle, put 1 or 2 stock cubes and add boiling water. Add to this a good squidge of tomato puree.
+Fry meat until browned.<br />
-Optional: Add plain yoghurt and/or cream
+====Liquid phase:====
-Mix it all up and add to the pan o' meat.
+In some other receptacle, put 1 or 2 stock cubes and add boiling water. Add to this a good squidge of tomato puree.<br />
-Simmer gently until you can't stand it any more and have to eat.
+Optional: Add plain yogurt and/or cream. The original recipe I'm cannibalising needed ~400ml total liquid. Try and ratio 50% stock to 50% yogurt/cream. Replace yogurt/cream with tin tomatoes if you're feeling fruity. This step can also be used to add generic Indian restaurant base sauce, if you have any.<br />
-Add a good shake of garam masala 5 mins before the end
+Mix it all up and add to the pan o' meat.<br/>
-For good measure add chopped corriander (it makes everything better and you know it)
+Simmer gently until you can't stand it any more and have to eat. But ideally more than 30 mins, until all that liquid has reduced.<br/>

My Curry Tastes of Flavour! - Revision history

Wilko at 13:53, 3 October 2016

Wilko: Created page with "This is Wilko's "I've been making curry for years and none of them have tasted of much until now" curry technique. The secret, I reckon, is the water. Or it might be increased..."