Traditional indian cookery book?? Any ideas

[mikeyb10supra]

After a good traditional indian cooking book to whizz up a few dishes. Can anyone reccomend any?

 

Mikey

[mr lover]

http://www.amazon.co.uk/Madhur-Jaffreys-Ultimate-Curry-Bible/dp/0091874157

[Ewen]

Madhur Jaffreys Taste of India ?

[mikeyb10supra]

Cool guys, will take a butchers

 

Chicken jalfrezi here I come

[Homer]

It's a good book and has some very nice receipes there - much cheaper (and healthier) than a takeaway but do take some prep time when you first try them.

[supra steveo]

my mum makes a wicked chicken butter balti

[supra61]

i have a cook book called..Indias 500 best recipes.only cost £5 and never get bored.

[Snooze]

Used to get recipe books but don't bother any more - the internet is chock-full of good recipe sites. A quick Google search will turn up thousands.

[supRo]

Easy to cook Basic authentic curries (Chicken/Prawns)

 

My own recipe.

 

For 2 people

 

400 - 500 grams chicken/Prawns (Use breast meat for ease or thigh and leg for more taste

2 medium onions

2 cloves garlic

3/4 washed bay leaves

couple of pieces of washed cinnamon bark

small piece of ginger

1.5 tblsp veg oil

2 teaspoons Mixed curry powder/Garam Masala powder

1 to 2 chopped fresh chilli (Optional)

Upto 1 teaspoon Chilli powder (optional)

Couple of teaspoons of salt

Fresh Corriander

Rice (cook as per instructions) or Naan bread

 

 

Method

 

Chop the garlic and ginger finely. Chop the oninon up quite fine too.

Using a fairly large sauce pan, throw in the garlic, ginger, bay leaves, cinnamon bark and salt in the pre-heated oil, stir,let the garlic and ginger lightly fry but do not let it brown.

Throw in the onion and let it cook slowly in low heat stirring occasionaly. Do not let it burn. After anout 10-15 mins it should all become soft, slightly caramelised. Test it by seeing if the onion is squishy with your cooking spoon. Cook for longer if needed. Throw in the fresh chopped chilli, raise the tempreture quite high and add the curry powder/chilli powder and keep stiring. The spices should start frying off and it is ESSENTIAL that the curry powder is frying off under the extra heat. Keep mixing so it doesn't BURN (a few mins under the extra heat). You know it's working when the spices release their flavours as the smell becomes strong and the air a bit choky, your eyes may water a little! Throw in the meat and let it sear a bit. Add one to two cupfuls of boiling water and cook on quite high heat for few mins, mixing occassionally. Reduce heat and let it simmer for 15-20 mins ensuring the meat is cooked, stirring occassionally so eventually the sauce is reduced a bit. Taste it - add more salt or chilli powder if needed. Once cooked, switch off heat and sprinkle a small handful of finely chopped corriander on the curry. Serve with rice or naan bread.

 

You can vary the recipe by adding veg if needed.

 

For an authentic Korma, follow the above recipe but NO curry powder or chilly! Use half teaspoon of Jeera powder instead. You can add a little single cream or coconut milk if you want

 

Lamb Curry -

Takes much longer.

As above but you add the lamb before the curry powder and let the meat simmer/cook for about 30-40 mins. Then add the curry powder and follow on from the above method

 

 

p.s. My Uncle used to hold the record for the Worlds largest curry! The local Fire Brigade helped him out!

 

 

 

Cheers,

Ro