Can anyone recommend me any decent curry pastes for a curry night with the family I've got coming up.I've tried the usual Pataks and Sharwoods stuff but it never seems to give that proper curry experience.(at time of eating I mean,not the morning after).I recently had one which was made in India but for the life of me a can't remember the name of it,just that it had in it what looked like mustard seeds (but probably weren't) and came in a much smaller jar than the usual suspects.It made the best homemade lamb curry I've ever had and I've been chasing that flavour experience ever since.
So guys,what are your recommendations?
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Seriously: If you value it, take/fetch it yourself
Going to check that out in more detail I think.
Got a blender? Dice your onions and fry them add your cumin seeds and some tomato puree, shove it in the blender with some turmeric, chilli and curry powder and make it! And buy some gee.
Thai curries are really easy to make too. Get some coconut cream and some fish sauce.
I like spicy thai salads, although they don't seem to taste the same in cold countries like ours, but basically just crushed coriander seeds, chilli and fish sauce over salad. You can add some roasted chicken feet as you wish.
Ok then,anyone got any decent homemade curry paste recipes?
Seriously: If you value it, take/fetch it yourself
http://i1150.photobucket.com/albums/o605/banjo74/9B9B64B9-91C2-4CE7-8DC5-C7CA5727A5EC_zpst9pvyhcc.png
http://www.morpeth17.freeserve.co.uk/The_Curry_Secret.pdf
DIY is the best and you'll be a hero; much like getting out your guitar rather than playing a recording...
@Headphones I've tried one of them.It was pretty good.Regarding guitar if you heard me play you'd be begging for the recording.
It's easy too. Check out cr0.co.uk it's the best website for all things Indian.
Edit: the site's now called curry-recipes.co.uk
By the way. My key to a top notch curry is to fry off my garlic, onion if you're using it, chillies, ginger and spices etc. (all dependent on what curry you're making but the base is always the same), then add the base gravy a small bit at a time and WAIT for it to sizzle each time, evaporating the moisture on each occasion. This gives it a nutty smell and texture and is the secret of a truly successful curry. Use vegetable oil too. Lots of it. Then skim it off. If you re-use that oil you skimmed off for your next curry you will die and go to curry heaven.
Thanks guy's.
Thanks @TheMarlin