Which one do you order when you go to an Indian restaurent.Also how much are you willing to pay for a 50gms of premium indian spice mix to cook the same dish in home.

Edited by moparpete at 5:33 pm, Sun 10 Apr

moparpete - 2016-04-10 17:30:00

Interested in this I am

rainrain1 - 2016-04-10 17:34:00

I wish I liked something a bit more exotic but I like the butter chicken, followed closely by the butter paneer.....lol

dibble35 - 2016-04-10 19:10:00

I always intend to work my way through the curry menu...but end up ordering a chicken korma. How much is 50g of spice in cup measurements?...it would have to work out a lot cheaper than a restaurant dish. My hubby detests curry, so if I want one, I have to make 2 different meals to feed us both....or I get my fix of curry on a takeaways night.

wheelz - 2016-04-10 19:22:00

Lamb saarb

awoftam - 2016-04-10 19:27:00

Chicken jalfreze - medium.
DH will have chicken korma or sometimes jalfreze but mild.

unknowndisorder - 2016-04-10 19:43:00

The takeaway near me does a good chicken posht,
But I Chop & change what I order most the time, always order hot.
The tasty entries are always best, onion bhargi, samosa, and the dipping sauce, and raita

Edited by jc239 at 8:10 pm, Sun 10 Apr

jc239 - 2016-04-10 20:10:00

Chicken tikka marsala.

norse_westie - 2016-04-10 21:00:00

wheelz wrote:

I always intend to work my way through the curry menu...but end up ordering a chicken korma. How much is 50g of spice in cup measurements?...it would have to work out a lot cheaper than a restaurant dish. My hubby detests curry, so if I want one, I have to make 2 different meals to feed us both....or I get my fix of curry on a takeaways night.

Hi,50grms is about 3/4 of a cup to 1 cup of spice mix,I think you can use it for atleast 4 servings(cooks 4 individual KGS of meat dish each time) with the spice.

moparpete - 2016-04-10 22:13:00

Always a big fan of chicken tikka masala or the Goa prawns for Corianders here in Chch

ryanm2 - 2016-04-10 22:48:00

Paneer Khadai (SP), used to love palak paneer until the restaurant we used to go to changed their recipe.

ruby19 - 2016-04-11 06:42:00

I love curry and enjoy making my own, Beef Rendang, and Chicken Tikka are my latest favourites,
Curries are 'the best' fun to make, all the flavours and smells

Edited by rainrain1 at 7:47 am, Mon 11 Apr

rainrain1 - 2016-04-11 07:45:00

Any curry BUT butter chicken, as it isn't an Indian curry.
Try getting it in India ?
Made for the poms.

Best curry is African peanut goat that the wife makes.
Make more of my own curries than buy.

smallwoods - 2016-04-11 07:55:00

Happened to have watched the Foulmouth Ramsey Cooking in India series recently.
He went to the Moti Mahal Restaurant in New Delhi where Butter Chicken was supposedly invented (by mistake)
Another site says England or Scotland

snapperheadrkp - 2016-04-11 09:26:00

norse_westie wrote:

Chicken tikka marsala.

me to, love la tandoor in rangiora also order chicken biryani as soon as we walk in the door they start writing down our order

slimgym - 2016-04-11 10:03:00

I wouldn't buy a pre-made spice mix because every curry needs a different array of spices, and often some need to be fried or toasted whole, or different spices are added at different times.

I would buy garam masala if it was as super-fresh and as good as the one I make myself, not sure what I'd pay for 50g, not more than $5, probably less.

davidt4 - 2016-04-11 11:03:00

Simmilar to butter chicken is called Murgh Makahani in India, but a bit less sweet.

Edited by moparpete at 12:39 pm, Mon 11 Apr

moparpete - 2016-04-11 12:38:00

davidt4 wrote:

I wouldn't buy a pre-made spice mix because every curry needs a different array of spices, and often some need to be fried or toasted whole, or different spices are added at different times.

Agree. And some recipes need the meat to be marinated in some of the spices, with others added in the cooking process. Also, I find some Indian recipes a little too hot so like to adjust the spices accordingly.

biggles45 - 2016-04-11 14:28:00

rainrain1 wrote:

I love curry and enjoy making my own, Beef Rendang, and Chicken Tikka are my latest favourites,
Curries are 'the best' fun to make, all the flavours and smells

Oh yes, I like a good Rending curry too.

norse_westie - 2016-04-11 17:05:00

smallwoods wrote:

Any curry BUT butter chicken, as it isn't an Indian curry.
Try getting it in India ?
Made for the poms.

Best curry is African peanut goat that the wife makes.
Make more of my own curries than buy.

Oh man I would love to try your wifes curry. I love goat curry, haven't had it for years. And peanut....mmmm

norse_westie - 2016-04-11 17:06:00

davidt4 wrote:

I wouldn't buy a pre-made spice mix because every curry needs a different array of spices, and often some need to be fried or toasted whole, or different spices are added at different times.

I would buy garam masala if it was as super-fresh and as good as the one I make myself, not sure what I'd pay for 50g, not more than $5, probably less.

I'm interested in making my own spice mixes ...please can you suggest a good link or book where I can learn?

samanya - 2016-04-11 17:19:00

Rick Stein's books on Indian and Far Eastern cookery have good suggestions for spice mixes. I really like his garam masala mix and make it often. But as I said above, every curry needs different spicing so there's only so far you can go with pre-made mixes.

davidt4 - 2016-04-11 17:41:00

I've bought sachets from the markets before but cannot remember how much. I'd think $4ish

natalie9 - 2016-04-11 20:19:00

natalie9 wrote:

I've bought sachets from the markets before but cannot remember how much. I'd think $4ish

Hi Natalie9, how many meals were you able to make from 1 sachet? And how did you found the taste.

moparpete - 2016-04-11 23:31:00

davidt4 wrote:

Rick Stein's books on Indian and Far Eastern cookery have good suggestions for spice mixes. I really like his garam masala mix and make it often. But as I said above, every curry needs different spicing so there's only so far you can go with pre-made mixes.

Cheers for that.

samanya - 2016-04-12 10:31:00

http://www.foodreference.com/html/burgoor1.html

Although they call it a stew, not sure if this is the wife's one or not.

smallwoods - 2016-04-12 15:01:00

Here's a good one
http://www.africanbites.com/curried-goat-stew/

smallwoods - 2016-04-12 15:03:00

This one takes a while, but is to die for.

http://www.farmerschoice.co.uk/recipe/northafricangoatcurry

smallwoods - 2016-04-12 15:05:00

For years, we have had a weekly takeaway curry from the recently maligned Curry & Spice which morphed into the equally maligned Masala and was recently sold and is now 'Chilli'. However, they seem to have been closed for the last 3 weeks, which is a shame, as we loved their butter chicken and a chicken tikka masala. (if anyone has any news, let us know.)

At $10 each, excellent value and enough sauce left over to make a tasty fish curry the night after.

Several others I enjoy but the best homemade was a lady who had married a Pakistani and did a lamb chop curry (no name!) and another friend of a friend who made a spectacularly good chicken coconut curry.

Indique in Birkenhead does a mango goat curry but it was a bit bland - and their butter chicken wasn't a patch on Chilli's, but others like it.

Indian food varies so much but the local $10 Mondays, Tuesdays & Wednesday's at 4 different establishments gives us plenty of cheap options.

socram - 2016-04-12 19:31:00

PS: Just checked on Chilli's website. No news as such, so tried to place a takeaway order. Back April 17th... The notice on the front door just said 'Closed for a short time'.

socram - 2016-04-13 18:17:00

smallwoods wrote:

Any curry BUT butter chicken, as it isn't an Indian curry.
Try getting it in India ?
Made for the poms.

Best curry is African peanut goat that the wife makes.
Make more of my own curries than buy.

total crap.. murgh makhani (butter chicken) is everywhere in india. Moti Mahal restaurants have it on the menu,,, there is no such thing as a curry.. thats a english made up term.

aktow - 2016-04-14 03:00:00

Made a Chicken Korma last night, wasn't so fussed...Tikka is nicer.

I would like to know, that if after you have made your curry (all finished) you decide it is not hot enough for your taste, what is best way to add more heat, and/or the best heat to add?

Edited by rainrain1 at 2:47 pm, Thu 14 Apr

rainrain1 - 2016-04-14 14:44:00

Serve a hot chutney or pickle with it, or a little side dish of chopped fresh red chillis.

davidt4 - 2016-04-14 14:51:00

Not quite the answer I was hoping to hear davidt4, but thanks anyway.....I guess practise makes perfect, maybe I'll have better luck next time. Nothing worse than a curry which is not hot enough for the eater

rainrain1 - 2016-04-14 16:08:00

rainrain1 wrote:

Not quite the answer I was hoping to hear davidt4, but thanks anyway.....I guess practise makes perfect, maybe I'll have better luck next time. Nothing worse than a curry which is not hot enough for the eater

Just as bad as when no one can eat it for being too hot.

smallwoods - 2016-04-14 18:20:00

aktow wrote:

total crap.. murgh makhani (butter chicken) is everywhere in india. Moti Mahal restaurants have it on the menu,,, there is no such thing as a curry.. thats a english made up term.

Is it butter chicken or close to it?
According to Sukhman Singh who works with us, they are different, Butter chicken is sweeter and developed for the English back in the day.
And curry is an English translation, whop-de-do, it's what was asked on here, most know it's a gravy dish

smallwoods - 2016-04-14 18:24:00

Beat me to it! Rick Stein explained that on his recent Indian series when he was in search of the best 'curry'.

The slightly sweet, smoky and creamy butter chicken sold here is very much to my taste and quite frankly, 100% authenticity of any dish, Indian, Italian, classic or otherwise, is for food snobs.

socram - 2016-04-14 18:34:00

smallwoods wrote:

Just as bad as when no one can eat it for being too hot.

Can it actually be too hot to eat?

rainrain1 - 2016-04-14 18:43:00

rainrain1 wrote:

Can it actually be too hot to eat?

Yes! If all it does is burn your mouth, what is the point of adding all those subtle spices and flavours? Anything hotter than medium seems a bit pointless to me.

socram - 2016-04-14 18:52:00

I used to always go hotter and hotter, but after a while I couldn't taste the dish, now just go medium at best, especially if making it myself, barring the occasional cock up.

smallwoods - 2016-04-14 19:15:00

Couple of years ago a friend and I decided to have an indian night. We selected 6 dishes and cooked all day - was heaps of fun - and very tiring! I remember at one stage he said something like "I hate indian food! (he doesn't). I have been in the kitchen for 90 minutes and I haven't turned an element on yet!"

awoftam - 2016-04-14 19:25:00

rainrain1 wrote:

Made a Chicken Korma last night, wasn't so fussed...Tikka is nicer.

I would like to know, that if after you have made your curry (all finished) you decide it is not hot enough for your taste, what is best way to add more heat, and/or the best heat to add?

I tend to make hot enough for the people that like the heat, then add Concut cream or the likes to make more mild.
Apart from hot side condiments, you could add cayenne pepper. It's never going to be the same as that cooked through heat you get from the start though.

jc239 - 2016-04-14 20:38:00

Beef Rendang, Chicken Vindaloo and Jogan Rosh all med heat

vtired - 2016-04-14 22:55:00

rainrain1 wrote:

Made a Chicken Korma last night, wasn't so fussed...Tikka is nicer.

I would like to know, that if after you have made your curry (all finished) you decide it is not hot enough for your taste, what is best way to add more heat, and/or the best heat to add?

This what we Indians do, if you want a hotter version of curry you can add 1/4 tsp to 1/2 tsp of red chilli powder while cooking the curry.

moparpete - 2016-04-15 12:32:00

rainrain 1 , forgot to add, however if you find the curry less hotter after your cooking ,tip it back in a saucepan and then add the chilli powder and heat it through again ,that way you will not be able to taste the raw taste of the chilli powder. hope this helps.

moparpete - 2016-04-15 13:01:00

That's what I was hoping to be able to do....thanks moparpete.

rainrain1 - 2016-04-15 14:06:00

My big pots of curries are always mild because of the grandkids. The adults sprinkle chilli powder on top for the heat.

taurus2005 - 2016-04-17 12:51:00

I just separate it before serving and make the second lot hotter.
One for the kids and in-laws, the other for the rest.
I don't/won't cook butter chicken, the wife has too if anyone asks for it.

smallwoods - 2016-04-17 14:27:00

moparpete wrote:

Hi Natalie9, how many meals were you able to make from 1 sachet? And how did you found the taste.

Taste was good, I made one curry as per the instructions then kept the rest in the spice drawer and used for various things.
Bought a butter chicken spice mix off here too, that was quite good.

natalie9 - 2016-04-17 15:07:00

Thats good to know. Friends often asks me to make butter chicken, I rekon thats the kiwi favourite,followed by Vindaloo. But lately I have been making Chicken Korma and Jalfrezi.

moparpete - 2016-04-17 22:55:00