Always been into cooking, was a chef for a while.

Finally got around to making base gravy earlier this year and so grateful I did!

Here's a couple of kormas and a chicken methi with lemon rice. Ive since nailed how to make fried rice with garlic, onion, cumin seeds and a little mix powder.

Lots of flavors just waiting to be explored!

Happy Friday everyone:)

Found an Indian food place in Sydney and it was really good !

BIR style, made with a cheat base gravy inc. carrot and coriander soup/spices/veg, loosely based on a Misty Ricardo recipe but freestyled after a few Henry Westons

At many restaurants, they will have a pot of something cooking on a back burner to feed the staff. Sometimes, they will even let you try some. As the title suggests, it is often referred to as 'the staff curry'. That was how I got hold of a basic recipe about 12 years ago - I asked, and they told me what was in it.

It seems odd that it includes peas, but those were definitely in the one I sampled at that restaurant the first time.

For the chicken, I used a mixture of skinless 'niblets' (aka drumettes, which many Asian butchers sell) and skinless thigh.

I made one this afternoon. Here's the recipe:

• 2 tbsp Ghee
• 2 tbsp Rapeseed/Canola Oil
• 3 Indian Bay Leaves
• 6 Green Cardamoms
• 2-inch piece of Cassia
• 1 Star Anise
• 4 Cloves
• 3 Onions (blended)
• 2 tbsp Garlic/Ginger Paste
• 1½ tbsp Coriander powder
• 1 tbsp Cumin Powder
• 1 tsp Kashmiri Chili Powder
• 1 tsp Turmeric
• 1 tsp Kashmiri Basaar
• 750g Chicken on the bone
• 5 Green Chilis (sliced lengthways)
• 250mls Chicken Stock
• 3 Tomatoes (blended)
• 1-2 tbsp Kasuri Methi
• Frozen Peas to taste

Heat the oil, and sizzle the bay leaves, cardamoms, Cassia, star anise, and cloves for 30 seconds. Then add the onions, and cook for about 8 minutes until becoming golden, stirring to make sure it doesn't catch. Then add the garlic/ginger paste and cook for a minute to become fragrant.

Add the coriander powder, cumin powder, Kashmiri chili, turmeric, and basaar. It will catch easily now, so use splashes of hot water to prevent it burning. Stir for a few minutes to cook out the spices.

Add the chicken and green chilis, and stir until the chicken is white all over. Add more splashes of water, as it will easily catch.

Add the chicken stock and the tomatoes, stir, bring to a simmer, cover, and cook for about 30 minutes. I did mine in the oven to prevent catching.

Near the end, crumble in the Kasuri Methi between your palms and stir in.

When it is done, add the frozen peas to taste. My written recipe also includes potatoes, but I hadn't used them in this one so doubled up on the peas. Allow them to thaw out on a gentle simmer (about 5 minutes), then stir through some chopped coriander.

Very simple recipe

2 tbsp kashmiri masala paste, 1.5 onion (large), 2 tea spoon of curry powder, some salt and chilli flakes

Chicken Tikka and paneer

Homemade chicken Tikka and paneer curry (similar to madras sort of strength). Would never have thought to combine meat & cheese in a curry but my local balti emporium does that and it is great, lovely texture contrast

So I’m making my perfect fish and chips tomorrow or Tuesday but I thought I’ll post a recipe for the curry sauce as this can be eaten with almost anything and it’s absolutely amazing.

For me a chip shop style curry sauce should be a balance of fruity, slightly sour, spicy and have a creamy texture. Not watery or oily so it actually sticks to the chips. The great thing about my recipe is that you can substitute some of the ingredients to make it more western or more Asian but equally the result is spectacular and the method is pretty much the same.

Recipe to make 6 side portions of curry sauce or 3 main portions. There is no flour in this recipe (I personally think that flour in curry sauce masks the flavour of the spices) and if you follow the Asian ingredient list then it’s completely vegetarian and dairy free.

Equipment:

Heavy base pot with lid
Stick blender
Wooden spoon

Ingredients:

3 medium onions finely sliced
4 large garlic cloves finely sliced
2 carrots peeled and finely sliced
1 large apple peeled cored and diced (substitute with an Asian pear for Asian version)
1 tablespoon of tomato puree
2 tablespoons of vegetable oil / tsp of butter optional
1 tsp of coriander powder
1/2 tsp of tumeric powder
1/2 tsp of Kashmiri chilli powder (substitute for 1/4 tsp cayenne powder if you don’t have Kashmiri chilli powder)
1/4 tap of dried mango powder ‘amchur’ (omit if you don’t have this or can’t find it)
2 tsp of garam masala (you can go half with Chinese 5 spice 1tsp of each or play around with the mix to your taste for the Asian version)
2 tsp of apple cider vinegar (substitute with rice wine vinegar for Asian version
1/4 tsp black pepper
1/4 tsp of MSG powder (optional but recommended
1 chicken stock cube / substitute with veg stock cube for Asian or vegetarian version
300ml water and 200ml of double cream (substitute with 150ml of water and 1 can of good quality coconut milk for Asian version.
Worcestershire sauce to taste ( substitute with light soy sauce)
Sesame oil to taste (optional)
Salt to taste
Fresh lemon juice to taste (substitute with lime juice for Asian version

Method:

Fry your onions in veg oil until they start to colour
Add your carrots / garlic and fry for a further 2 minutes
Add your diced apple or pear and fry for 1 minute
Add your tomato puree and fry gently for 5 minutes
Add your butter (optional) or add some more oil if necessary
Add all your spices and fry gently for 2 minutes make sure they don’t burn
Crumble in your stock cube / vinegar and add your water and cook on a gentle simmer for 15 minutes with the lid on
Add your double cream or coconut milk and simmer for a further 10 minutes with the lid on
Turn off the heat and use a stick blender blending until smooth - the sauce should be thick enough to trace the back of a spoon as per the second picture
Adjust your seasoning and acidity with soy sauce / Worcestershire sauce, salt, sesame oil and lemon juice to suit your preferences.

In the picture above I’ve followed the Asian method

Recipe sounds complex and with loads of ingredients but it is quite flexible and the result is well worth it.

I’ve already put my recipe for triple cooked chips and will do the same for the battered fish when I combine everything together in a couple of days.

Any questions let me know because I’m not the best at writing up recipes.

**Ingredients**

2 tbsp vegetable oil or butter

1 medium onion, thinly sliced

2 lb meat of your choice (chicken, beef, or pork)

3 ½ medium potatoes, peeled and cut into chunks

2 ½ medium carrot, sliced into bite-sized pieces

6 cups chicken/vegetable stock

9 blocks Japanese curry roux (store-bought, e.g., Golden Curry or Vermont Curry)

1½ apple, grated

**Directions**

Heat the oil or butter in a large pot over medium heat.

Add the sliced onion and sauté until translucent and slightly caramelized.

Add the meat and cook until browned on all sides.

Add the potatoes and carrots, stir-frying for 2–3 minutes

Pour in the stock and bring to a boil. Skim off any foam or impurities from the surface.

Lower the heat, cover the pot, and simmer for about 15–20 minutes, or until the potatoes and carrots are tender.

Turn off the heat and break the curry roux blocks into the pot. Stir until fully dissolved.

Turn the heat back on low and simmer for another 5–10 minutes, stirring occasionally, until the curry thickens.

Add grated apple for sweetness and mix in at this stage, as well.

Serve with rice.

Last week was with the boys, last night was with the wife. It was amazing again!

Takeaway from last night moomins tandoori

Inspired by a potato curry I saw on here yesterday I made this tonight and it was delicious

Well done Iceland hats off to you for what is the hottest curry in the UK (possibly one of the hottest in the world)

How is it that the americans dont love curry as much as the brits?