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Indian curries - my method

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Naki View Drop Down
Scullery Servant
Scullery Servant


Joined: 09 August 2011
Location: New Zealand
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Naki Quote  Post ReplyReply Direct Link To This Post Topic: Indian curries - my method
    Posted: 09 August 2011 at 16:56
I am new here and picked up this link from Tas on another site!  Looks like a great site.

I am a guy & love to cook.  I was born in India and now a Kiwi.

I have been cooking regularly for about 15+ years.  At home when we have guests for dinner, I usually do the meat dish.  After years of inconsistent results, I stumbled upon a great method of making great curry which comes out absolutely great every time.  Yes restaurateur class each time.

Traditionally Indian curries are made on a stove.  Old days it was a wood burning stove with mud pots or copper / brass vessels with tin lining.  Today it is most common to use normal saucepans and pressure cooker.  The problem with this method is that I am unable to control the heat for different volumes and for different types of stoves - electric coil or gas hob.  

One day I was stuck with a higher volume and more number of dishes....So what to do????   I though that I could do the curry in a covered dish in the oven on 160C for 2 hours.  It was magic!  The food was delicious & the meat was tender and succulent.  It was not chewy like it can become on the stove and it was not chalky like it can become in a pressure cooker.  This works for any type of recipe.

Now my general method is simple.  I fry all the ingredients (I never boil them) so that the oils and flavours are released.  I make sure that I do not burn / char anything as it is so easy to do.  Once all the ingredients are fried and smell heavenly, I grind them in a blender and make sure it is a smooth paste and then pour it over the meat.  I may marinate it over night, for a few hours or for just 10 minutes - all depends on the day & how much time i have etc.

I pre heat the oven to 160C or 180C and then cook for 2 to 3 hours on fan bake.  This method works every time and the results are very consistent.  This also gives me the confidence to try anything new .....


I love good food!
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Hoser View Drop Down
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Joined: 06 February 2010
Location: Cumberland, RI
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 10 August 2011 at 03:38
It sounds delicious Naki....I don't do a lot of curries, but am very tempted to try this.
Oh, and welcome to the Board!Thumbs Up
Go ahead...play with your food!
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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 15 August 2011 at 10:13
hi, naki, and thanks for joining! i think you will find the atmosphere here  very refreshing!
 
thank you very much for the wonderful tips on curries - i do not ahve much access in montana to ingredients, but indian cuisine is something i am interested in and would love to try more of.
 
looking forward to seeing more of what you have to share, my friend!
 
take care -
 
ron
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Boilermaker View Drop Down
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Joined: 23 July 2010
Location: Marietta, GA
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 15 August 2011 at 21:15
Welcome to the forums, Naki.Thumbs Up

I love curries and make them often, must give your method a go.  I look forward to you sharing some recipes.  I love Indian cooking, all of it really, but especially that from Goa if you have any vindaloo recipes to share!
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