Best curry recipe
- Thread starter wavy davy
- Start date
Stewart 1971
Well-known member
Turkey Chilli Balti
Turkey Chilli Balti
1 x medium onion
large pot of natural (or Greek) yoghurt
5 fat garlic cloves
thumb size piece of fresh ginger
3 fresh tomatoes
1 tbsp coriander powder
1tsp ground cumin
1/2 teaspoon tumeric
1 tsp paprika
5 fresh green chillis (whole - prick with the end of a knife for more heat)
1 Bay leaf
1 tsp black mustard seeds
Lemon juice
lots of freshly ground black pepper.
Using a blender blitz up the ginger and garlic. add the tomatoes, yoghurt and powdered spices to the blender and mix until you have a sauce.
Slice the onion. In a largeish pan add 1tbsp of oil and heat. When the oil is shimmering add the mustard seeds and stir until they start spitting. Lower the temperature and add the onion and fry until well browned. Add the chillis and bay leaf and fry for a minute or so.
Add your sauce to the pan, stir well and cook over a low / medium heat until it thickens right up - about 15 min stiring occasionally. Add 150 ml of water (more if you want a thin gravy) from a kettle and bring to the boil. Stir in the turkey along with juice of 1 lemon and plenty of twists of fresh black pepper and allow a few minutes for the turkey to warm through.
Serve with rice and naan bread / poppadoms.
I usually make this with whole chicken thighs left on the bone (add with the water but cook for half an hour rather than a couple of minutes until the chicken is done). Seems a bit of a chew but in reality it is dead simple if you have a blender / food processor to make the masala. Best of all tastes far better than any curry you will get from a curry house
Turkey Chilli Balti
1 x medium onion
large pot of natural (or Greek) yoghurt
5 fat garlic cloves
thumb size piece of fresh ginger
3 fresh tomatoes
1 tbsp coriander powder
1tsp ground cumin
1/2 teaspoon tumeric
1 tsp paprika
5 fresh green chillis (whole - prick with the end of a knife for more heat)
1 Bay leaf
1 tsp black mustard seeds
Lemon juice
lots of freshly ground black pepper.
Using a blender blitz up the ginger and garlic. add the tomatoes, yoghurt and powdered spices to the blender and mix until you have a sauce.
Slice the onion. In a largeish pan add 1tbsp of oil and heat. When the oil is shimmering add the mustard seeds and stir until they start spitting. Lower the temperature and add the onion and fry until well browned. Add the chillis and bay leaf and fry for a minute or so.
Add your sauce to the pan, stir well and cook over a low / medium heat until it thickens right up - about 15 min stiring occasionally. Add 150 ml of water (more if you want a thin gravy) from a kettle and bring to the boil. Stir in the turkey along with juice of 1 lemon and plenty of twists of fresh black pepper and allow a few minutes for the turkey to warm through.
Serve with rice and naan bread / poppadoms.
I usually make this with whole chicken thighs left on the bone (add with the water but cook for half an hour rather than a couple of minutes until the chicken is done). Seems a bit of a chew but in reality it is dead simple if you have a blender / food processor to make the masala. Best of all tastes far better than any curry you will get from a curry house
Last edited:
harry barker
Well-known member
got that copied and gonna mix it up,thanks. H
splishspash
Well-known member
i make the curry in bulk for the freezer using the recipe from the book called "The Curry Secret " my ingredients are tweaked slightly.
CURRY BASE INGREDIENTS.
20KG OF ONIONS
2 X 220g GARLIC PUREE
2 X 220g GINGER PUREE
10 TEASPOONS OF SALT
13.5pts OF WATER KEEP 1.5 PINTS OF WATER TO BLEND GARLIC & GINGER
METHOD
PEEL & ROUGHLY CHOP ONIONS INTO PAN ADDING SALT
BLEND GARLIC & GINGER IN 1.5 PINTS OF WATER UNTIL SMOOTHE,
POUR OVER ONIONS THEN ADD THE OTHER 12pts OF WATER,BRING TO THE BOIL AND THEN SIMMER FOR 45 MINS.NEXT REMOVE THE ONIONS FROM PAN RETAINING THE LIQUID LEFT OVER. THEN HAND BLEND ONIONS INTO A SMOOTHE PASTE IN A LARGE BUCKET OR NEW CLEAN PLASTERERS TUB IS IDEAL ADD A LITTLE OF THE LEFTOVER LIQUID UNTIL YOU GET THE CONSISTENCY YOU WANT.
CURRY SAUCE INGREDIENTS.
4 X 400g TOMATOES
16 TABLESPOONS OF VEGETABLE OIL
1 X TUBE OF TOMATO PUREE
15 X TEASPOONS TUMERIC
15 X TEASPOONS PAPRIKA
14 X TEASPOONS SUGAR
10 X TEASPOONS OF SALT
12 X TEASPOONS GARAMASALA
8 X GROUND CUMIN
7 X GROUND CORIANDER
5 X CORIANDER LEAF
3 X TEASPOONS FENUGREEK
3 to 7 EXTRA HOT CHILLI POWDER
METHOD
HEAT THE PAN ADD THE VEGETABLE OIL, TOMATO PUREE , BLENDED TOMATOES AND PRE MIXED SPICES SALT AND SUGAR. BRING TO THE BOIL AND SIMMER FOR 10 – 15 MINS, GRADUALLY ADD THE CURRY BASE MIXING WITH HAND BLENDER BRING TO THE BOIL AND SIMMER FOR 20 MINS,DURING THE SIMMERING SKIM ANY EXCESS OIL THAT RISES TO TOP OF CURRY SAUCE.
BLEND THE SAUCE AGAIN BEFORE ADDING TO CONTIANERS.
this makes 50 to 60 sauces for 1 person add more or less chilli powder for your personal taste.
Last edited:
splishspash
Well-known member
not far off davey,bought a pan from ahmeds shop in south shields that fits over all 4 gas rings on the hob.its about the same diameter & about a third of the height of a 45 gallon drum,even then it only gets just over half full of curry sauce.
brothersangling
Well-known member
nice info
The Great Wallsendo
Well-known member
I've made this a few times now - also done it with chicken and prawns...could see this working well with chunks of ling as well
serve with brown rice and it's practically healthy!
Mattar paneer: sweet and spicy cheese and peas recipe | Life and style | guardian.co.uk
serve with brown rice and it's practically healthy!
Mattar paneer: sweet and spicy cheese and peas recipe | Life and style | guardian.co.uk
