Hi.

I'm looking for a really simple recipe for any type of curry.

I'd like to use spices rather than something pre-prepared, but don't
want to use too many.

Already in the cupboard I have curry powder, chilli powder, coriander
and ginger. Anything which makes use of these would be a good starting
point.

Thanks in advance,
Wayne.

No recipe, but you might want to add some cumin to your pantry. And, while you're shopping, get some fresh onion, ginger and garlic. That should give you a good jumping off point.

wrote:
> Hi.
>
> I'm looking for a really simple recipe for any type of curry.
>
> I'd like to use spices rather than something pre-prepared, but don't
> want to use too many.
>
> Already in the cupboard I have curry powder, chilli powder, coriander
> and ginger. Anything which makes use of these would be a good starting
> point.
>
> Thanks in advance,
> Wayne.
>

I burned out on Indian Curry years ago, and almost never eat it any
more. However, here is the old reliable recipe I used for years. I make
no great claims for it, and enjoy far more, these days, making Thai
curries such as this
http://www.thaifoodandtravel.com/recipes/greencurp.html

However, you want easy, and seem to have Indian Curry Powder to hand, so
here goes:


Ingredients [measures are U.S.]

1 lb. Ground Beef 1 Pint Yoghurt
1 Large Onion 1/2 Cup Apple Sauce
1 lb. Mushrooms, chopped 1 Oz. Curry Powder
1 Large Green Pepper Any other vegetable you like
1/2 Cup Raisins

Directions

1. Chop the onions to medium size.

2. Fry meat and onions together.

3. When meat sufficiently browned, fry the curry powder in the
resulting fat (don't burn).

4. Add enough water (or chicken stock mught be better) to keep mix
liquid, and reduce heat to simmer level.

5. Add raisins.

6. Add apple sauce.

7. Chop mushrooms to taste, and add.

8. Add yoghurt and water as needed to keep liquid, but not too liquid.

9. Add any vegetable to top up the pot.

10. Stir frequently, to prevent sticking.

11. Simmer until vegetables are cooked, and it tastes right.

12. In parallel, cook your preferred carbohydrate.


Notes:
Aside from frying the curry powder in fat, anything can be changed in
the above. Chicken, turkey, lamb, pork, fish, or even tofu could be
used instead of ground beef. Campbell's Mushroom soup, or mashed
potatoes or any other thickening agent could replace yoghurt and apple
sauce. Real apples, bananas, oranges, grapes, or any other fruit can
be used as sweeteners/thickeners. Frozen, rather than canned
vegetables, especially mixes, are better, freesh is best. And curry
powder can even be added unfried if necessary.

1 Oz. seems right for McCormacks Hot Madras Curry Powder. Other brands
and other palates might require differing amounts.

Lastly, cook as much as the pot will take. If something a little
different is added every time it is reheated, it will always taste
interesting, unlike most leftovers, and will last for days.

Good Luck,

Ian

scott123 wrote:
> Wrote:
>> Hi.
>>
>> I'm looking for a really simple recipe for any type of curry.
>>
>> I'd like to use spices rather than something pre-prepared, but don't
>> want to use too many.
>>
>> Already in the cupboard I have curry powder, chilli powder, coriander
>> and ginger. Anything which makes use of these would be a good
>> starting
>> point.
>>
>> Thanks in advance,
>> Wayne.
>
> No recipe, but you might want to add some cumin to your pantry. And,
> while you're shopping, get some fresh onion, ginger and garlic. That
> should give you a good jumping off point.


And throw away the dried powdered ginger. It's a very much inferior product
to the fresh, and since the fresh is widely available these days, there's no
reason to have it (except maybe for making gingerbread or something like
that).

--
Ken Blake
Please reply to the newsgroup

Many thanks.

I'll try that recipe, then maybe I'll get a bit more adventurous.

Hi,

My partner makes a stunning Indian meal, with almost any meat/veg that is in
the store. We use FERNS pastes, of varying heat- all "English" names -
Korma, Madras, Vindaloo, but she adds a few spices from the store! If you
ask, I'll try to get her secrets!

Unless she just waits until I'm so hungry anything will taste great?

Keith.

> wrote in message
oups.com...
> Hi.
>
> I'm looking for a really simple recipe for any type of curry.
>
> I'd like to use spices rather than something pre-prepared, but don't
> want to use too many.
>
> Already in the cupboard I have curry powder, chilli powder, coriander
> and ginger. Anything which makes use of these would be a good starting
> point.
>
> Thanks in advance,
> Wayne.
>

ok....i am asking for the secert ...


On Tue, 31 Jan 2006 00:00:12 +0000 (UTC), "Keith Ginger"
> wrote:

>Hi,
>
>My partner makes a stunning Indian meal, with almost any meat/veg that is in
>the store. We use FERNS pastes, of varying heat- all "English" names -
>Korma, Madras, Vindaloo, but she adds a few spices from the store! If you
>ask, I'll try to get her secrets!
>
>Unless she just waits until I'm so hungry anything will taste great?
>
>Keith.
>
> wrote in message
roups.com...
>> Hi.
>>
>> I'm looking for a really simple recipe for any type of curry.
>>
>> I'd like to use spices rather than something pre-prepared, but don't
>> want to use too many.
>>
>> Already in the cupboard I have curry powder, chilli powder, coriander
>> and ginger. Anything which makes use of these would be a good starting
>> point.
>>
>> Thanks in advance,
>> Wayne.
>>
>

I saw someone posted something about CurrySimple curry that doesn't
need a recipe. I bought some and It was really good and seemed really
fresh. I had the Gourmet Yellow Curry with Chicken, Ground Peanuts,
Carrots and Rice noodles. It was easier than making it from scratch
because it never comes out just right.

Bethesda, MD

any one else tried it?

"Bethesda Foodie" > wrote:
> I saw someone posted something about CurrySimple curry that doesn't
> need a recipe. I bought some and It was really good and seemed really
> fresh. I had the Gourmet Yellow Curry with Chicken, Ground Peanuts,
> Carrots and Rice noodles. It was easier than making it from scratch
> because it never comes out just right.
>
> any one else tried it?

I just discovered that my Thai kids buy Maesri curries in cans and tubs,
although only 2 of the 24 bottles of stoveside sauces are Maesri.

http://www.maesribrand.com/Can.htm

BTW When my wife makes curries, they always come out perfect.

--
Nick. Support severely wounded and disabled War on Terror Veterans and
their families:
http://saluteheroes.org/ & http://www.woundedwarriorproject.org/

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

wrote...
> "Bethesda Foodie" > wrote:
>
>>I saw someone posted something about CurrySimple curry that doesn't
>>need a recipe. I bought some and It was really good and seemed really
>>fresh. I had the Gourmet Yellow Curry with Chicken, Ground Peanuts,
>>Carrots and Rice noodles. It was easier than making it from scratch
>>because it never comes out just right.
>>
>>any one else tried it?
>
>
> I just discovered that my Thai kids buy Maesri curries in cans and tubs,
> although only 2 of the 24 bottles of stoveside sauces are Maesri.
>
> http://www.maesribrand.com/Can.htm
>
> BTW When my wife makes curries, they always come out perfect.

Maesri is good, though I just bought tubs of Mae Ploy and like that.
After examining the ingredients, I decided that they only varied
slightly by percentage of each ingredient, and that the main flavors
I was looking for were the shallots, garlic and especially the
lemon grass and galangal. I like chile but not too hot and I can
always add hot sauce to taste afterwards, so I now prefer the
Mae Ploy yellow curry which isn't nearly as hot as the red. Lemon
grass and galangal are a pain to cut up, and I can always add
onion and garlic powder and hot sauce.

BTW, the yellow or red curry paste with peanut sauce is incredibly
delicious, and so easy to make in a blender with peanuts, coconut
milk, and yellow curry paste, fish, and/or soy sauce to taste.