QTY QTY2
2-4 cups
1 tbs
1 tbs
1 stck
2 pcs
3 large
2 cups
1 ts
1 tbs
1 cups
Cooking
1
2
3
4
5
6
7
8
9
10
11
Pilaw rice
The main stay of any good pissed up curry adventure, one portion of Pilaw rice between two drunk wankers and share a plain nan as well. This one's been
pre-approved by some heavy-hitting Curry experts
Item
Cook Basmati rice. Remember to wash it first
whole Komijn seeds.
whole coriander seeds
cinaman stick
cloves
sliced onion rings
cashew nuts (broken to about a quarter of their original size)
Tumeric / Kulkuma
cocunut shavings
raisins (only add these if you intend to eat the rice in one setting)
Cooking instructions
While rice is cooking add rapseed oil to a deep frying pan
Add table spoon of komijn and Coriander seeds
Add Cinamon stick and cloves
Add crushed cashew nuts
Fry for 5 mins
Add onions and fry further so cashew nuts start to roast and onions soft
Add Rice and Tumeric/Kurkuma
Heat on low heat, stirring occasionally.
Add coconut shavings and raisins (do not add raisins if you intend to refridgerate and eat the next day)
add water if too thick. Needs to be same thickness as gravy
store in the fridge what you don't use today
https://greatcurryrecipes.net/2013/12/31/make-indian-restaurant-style-curry-sauce-large-batch/
Category
optional
QTY QTY2
10 large
1 large
1packet
1 large
1 large
400ml packet
250 ml
4 tbs
9 tbs tbs
2 cups 500ml
1 tbs
1 tbs
1 tbs
1 tbs
1 tbs
1 tbs
Cooking
1
10-15mins 2
5 mins 3
4
30 mins 5
6
30s 7
8
9
10
11
Base Curry Sauce - large batch
You're going to want to do this if you have the fridge space. You'll need a big pot, but once you're done, you'll be good for several weeks of curry making. Just
make sure you have enough tuperware to store it all.
Item
Large cooking onions – finely sliced
1 carrot - peeled and chopped
¼ head of cabbage - chopped - or packet of zuurkool (sauerkraut for you brits)
1 red capsicum (bell pepper) - diced
1 green capsicum (bell pepper) - diced
400ml (14 US fluid ounces ) chopped tomatoes
250ml vegetable oil / rice oil
4 tablespoons ghee (clarified butter)
9 tablespoons garlic/ginger paste (equal amounts garlic and ginger blended into a paste with a little water.)
water
1 tablespoon garam masala powder
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon fenugreek powder
1 tablespoon smoked paprika
1 tablespoon turmeric
Salt and pepper to taste (I usually leave this out and simply add it to the final dish)
Cooking instructions
250ml oil In a pan and heat till bubbling
cook all onions until soft light brown (10mins)
add red and green paprika, zuur kool (cabbage) and carrots. Fry for 5 more mins
Add garlic and ginger pureed and spices except tumeric
add sieve tomatoes and water and simmer for 30 mins
puree the whole thing with hand-held blender
put ghee in separate pan and melt. Add tumeric and heat till darkens
add to the sauce
simmer for 20-30 minutes
add water if too thick. Needs to be same thickness as gravy
store in the fridge what you don't use today
https://greatcurryrecipes.net/2013/12/31/make-indian-restaurant-style-curry-sauce-large-batch/
Category
Veggies
Veggies
Veggies
Veggies
Veggies
Veggies
Oils
Oils
wet spice do NOT go there!
dry spice
dry spice
dry spice
dry spice
dry spice
dry spice
dry spice
QTY QTY2
800 g
250ml 2 cups
2 tbs
1 2
1 tbs
1 tbs
1 tbs
as much as
you want
1 ts
1 tbs
100 ml
750ml 3-4 cups
6
2 ts
1 tbs
1 tbs
1 tbs
1 ts
1 tbs
1 ts
1 ts
Cooking
1
2
30s 3
30s 4
5
10 mins 7
30 mins 8
9
10
11
Dhansak
Chicken Dhansak (or 'Dansak' if you want to be a real wanker about it). Has it's origins in Persia. Wherever the fuck that is. It's tastey, got lentils in it, and if
you ask the waiter nicely, he'll ramp it up to Madras or Vindaloo strength if you're game
Item
Chicken
washed red or green lentils (boiled in separate pan in water)
Ghee (hardcore), butter (doing your best) or vegetable oil (If you're a pretending to be healthy)
Red chillis (dry or fresh) Finely chopped.
garlic paste (of just 4 garlic cloves crushed or shoved through a garlic crusher)
ginger paste
tomato paste / puree or tomatoe ketchup works fine too
coconut shavings / rasp
mango chutney
vinegar (apple, or sarsons or any vinegar)
pineapple juice
heated base curry sauce
green cardamom pods
Fenugreek or seeds (with the other spices in a coffee grinder)
Cumin powder (or whole cumin in blender if you’re a total snob)
coriander powder (or whole coriander seeds in blender)
Madras curry powder/paste
turmeric
red chilli powder
Salt
Garam masala
Cooking instructions
Heat Gee in a pan
Add chicken
add tomatoe paste, garlic and ginger.
Add Chopped chilli peppers
Add Dry spices (cumin, coriander chilli powder, curry powder, tumeric, Garam Masala, cardamon, fenugreek)
Cook till chicken is cooked through
Add sauces (tomatoe paste, vinegar)
Add base curry sauce
add lentils
Add mango chutney or surinaam chutney paste
Add pineapple juice
Fresh coriander chopped
https://greatcurryrecipes.net/2012/01/26/british-indian-restaurant-recipes-how-to-make-chicken-
Status
meat
veggies
oil
fresh spice
fresh spice
ginger spice
sauce
nice to have,
but not
hugely sauce
necessary
sort of
optional
later sauce
don't bother sauce
sauce
dry spice
dry spice
dry spice
dry spice
dry spice
dry spice
dry spice
dry spice
-recipes-how-to-make-chicken-dhansak/
QTY QTY2
800 g
2 tbs
1 tbs
1 tbs
1 tbs
225ml ml
125ml ml
4 tbs
700ml 3 cups
as much as
you want
1 ts
1 tbs
5
1 tbs
1 tbs
1 tbs
1 ts
2 tbs
1 ts
1 ts
1 ts
Cooking
1
1minute 2
30s 3
4
30 mins 5
30s 7
garnish
Korma
Korma - beginners curry. Start with these sweet sauces and you'll soon be graduating to something spicier. Unless you're my brother who ate kormas all the
way through his student life. What a waste.
Item
Chicken
Ghee (hardcore), butter (doing your best) or vegetable oil (If you're a pretending to be healthy)
garlic paste (of just 4 garlic cloves crushed or shoved through a garlic crusher)
ginger paste
tomato paste / puree or tomatoe ketchup works fine too
coconut milk
double cream
Cashew nuts crushed ( I use a coffee grinder with the dry spices to get a paste)
heated base curry sauce
coconut shavings / rasp
mango chutney
vinegar (apple, or sarsons or any vinegar)
green cardamom pods
Cumin powder (or whole cumin in blender if you’re a total snob)
coriander powder (or whole coriander seeds in blender)
Madras curry powder/paste
turmeric
red chilli powder (as you like, wuss)
Salt
sugar
Garam masala
Cooking instructions
Heat Gee in a pan
add cumin, garam masala, green cardamons
Add chicken
add tomatoe paste, garlic and ginger. And cashew paste
Add base curry sauce
add double cream and coconut
add salt, pepper and sugar
Fresh coriander
https://greatcurryrecipes.net/2015/04/05/make-chicken-korma/
meat
oil
fresh spice
ginger spice
sauce
sauce
really
important
nice to have,
but not
hugely sauce
necessary
sort of
optional later sauce
dry spice
dry spice
dry spice
dry spice
dry spice
dry spice
dry spice
dry spice
QTY QTY2
800 g
2 tbs
2 3
1 tbs
1 tbs
1 tbs
as much as
you want
1 ts
1 tbs
2 tbs
750ml 3 cups
6
1 tbs
1 tbs
1 tbs
1 ts
2 tbs
1 ts
1 ts
Cooking
1
2
30s 3
30s 4
5
6
10 mins 7
30 mins 8
9
10
11
Madras
For those who wish they were hard enough to eat a vindaloo but wuss out at the last minute - save face by tackling a madras instead. Don't feel bad - not
everyone is a vindaloo/phall eating maniac
Item
Chicken
Ghee (hardcore), butter (doing your best) or vegetable oil (If you're a pretending to be healthy)
Red chillis (dry or fresh) Finely chopped. (This and the chilli powder gives this curry it's wallop)
garlic paste (of just 4 garlic cloves crushed or shoved through a garlic crusher)
ginger paste
tomato paste / puree or tomatoe ketchup works fine too
coconut shavings / rasp
mango chutney
vinegar (apple, or sarsons or any vinegar)
Plain yoghurt
heated base curry sauce
green cardamom pods
Cumin powder (or whole cumin in blender if you’re a total snob)
coriander powder (or whole coriander seeds in blender)
Madras curry powder/paste
turmeric
red chilli powder (as you like, wuss)
Salt
Garam masala
Cooking instructions
Heat Gee in a pan
Add chicken
add tomatoe paste, garlic and ginger.
Add Chopped chilli peppers
Add Dry spices (cumin, coriander chilli powder, curry powder, tumeric, Garam Masala, cardamon, fenugreek)
Add pre-cooked spuds
Cook till chicken is cooked through
Add sauces (tomatoe paste, vinegar)
Add base curry sauce
Add mango chutney or surinaam chutney paste
Add yoghurt
Fresh coriander chopped
https://greatcurryrecipes.net/2012/01/22/how-to-make-chicken-madras-curry/
Category
meat
oil
fresh spice
fresh spice
ginger spice
sauce
really
important
nice to have,
but not
hugely sauce
necessary
sort of
optional later sauce
sauce
sauce
sauce
sauce
dry spice
dry spice
dry spice
dry spice
dry spice
dry spice
dry spice
dry spice
QTY QTY2
800 g
2
2 tbs
2 4
1 tbs
1 tbs
1 tbs
as much as
you want
1 ts
1 tbs
2 tbs
700ml 3 cups
6
1 tbs
1 tbs
1 tbs
1 ts
3 tbs
1 ts
1 ts
4
Cooking
1
2
30s 3
30s 4
5
6
10 mins 7
30 mins 8
9
10
11
Vindaloo (British Indian Restaurant (BIR) style)
which sado masocist doesn't relish a good solid vindaloo after 10 pints of lager? Not only can you impress your mates by what a lad you are, but you can
impress anyone unlucky to be listening to you on the bog with the drama of your morning ablutions.
Item
Chicken
potatoe (spuds) - partly par-boiled, whatever that means
Ghee (hardcore), butter (doing your best) or vegetable oil (If you're a pretending to be healthy)
Red chillis (dry or fresh) Finely chopped. (This and the chilli powder gives this curry it's wallop)
garlic paste (of just 4 garlic cloves crushed or shoved through a garlic crusher)
ginger paste
tomato paste / puree or tomatoe ketchup works fine too
coconut shavings / rasp
mango chutney
vinegar (apple, or sarsons or any vinegar)
Plain yoghurt
heated base curry sauce
green cardamom pods
Cumin powder (or whole cumin in blender if you’re a total snob)
coriander powder (or whole coriander seeds in blender)
Madras curry powder/paste
turmeric
red chilli powder (bring it on big boy)
Salt
Garam masala
cloves
Fresh coriander to garnish
Cooking instructions
Heat Gee in a pan . (don't worry, the little bastard is french so he won't care)
Add chicken (whole and alive and clucking, or dead and in filet form - I leave the choice to you)
Add Chopped chilli peppers, cardamons, cloves
add tomatoe paste, garlic and ginger. Vinegar and tomatoe ketchup+brown sauce
Add cumin, coriander chilli powder, curry powder + tumeric, Garam Masala
Add pre-cooked spuds
Cook till chicken is cooked through
Add base curry sauce
Add mango chutney or surinaam chutney paste
Add yoghurt
Fresh coriander chopped
https://greatcurryrecipes.net/2012/01/23/how-to-make-lamb-vindaloo-an-indian-restaurant-favourite/
Category
meat
veggies
oil
fresh spice
fresh spice
ginger spice only one spice girl joke allowed
sauce
really important
nice to have, but
not hugely
necessary sauce
sort of optional later sauce
sauce
sauce
dry spice
dry spice
dry spice
dry spice
dry spice
dry spice
dry spice
dry spice
dry spice
n-restaurant-favourite/
QTY QTY2
3 large
50 ml
3 1"
1 large
1/4 cup 1/4 pack
1/2 large
1/2 large
1/2 cup 100ml
200ml 1/2 packet
1 tbs
1 ts
1 ts
1 ts
1 ts
1 ts
1 ts
as required
Cooking
1
10-15mins 2
5 mins 3
4
30 mins 5
6
30s 7
8
9
Base Curry Sauce - large batch
I did this is the first time, but you really want to just bite the bullet and make the big stuff. Tastes better.
Item
Large cooking onions – finely sliced
250ml vegetable oil / rice oil
garlic cloves / ginger
1 carrot - peeled and chopped
cabbage - chopped - or packet of zuurkool
1 red capsicum (bell pepper) - diced
1 green capsicum (bell pepper) - diced
water
400ml (14 US fluid ounces ) chopped tomatoes
4 tablespoons ghee (clarified butter)
1 tablespoon garam masala powder
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon fenugreek powder
1 tablespoon smoked paprika
1 tablespoon turmeric
Salt and pepper to taste (I usually leave this out and simply add it to the final dish)
Cooking instructions
250ml oil In a pan and heat till bubbling
cook all onions until soft light brown (10mins)
add red and green paprika, zuur kool (cabbage) and carrots. Fry for 5 more mins
Add garlic and ginger pureed
add sieve tomatoes and water and simmer for 30 mins
puree the whole thing with hand-held blender
put ghee in separate pan and melt. Add tumeric and heat till darkens
add to the sauce
simmer for 20-30 minutes
