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Indian curries - my method |
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Naki
Scullery Servant Joined: 09 August 2011 Location: New Zealand Status: Offline Points: 2 |
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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 ..... |
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I love good food!
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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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!
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Go ahead...play with your food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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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
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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Welcome to the forums, Naki.
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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