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SupremeSpod
19th July 2010, 06:50
Ok, girly gets a book about making curry from the relevant spices etc rather than jars/pastes etc.

So, off we toddle to the "International" supermarket in one of Manchesters more "ethnic" areas and promptly buy industrial (~500g bags) quantities of turmeric, chilli powder, whole cloves, mustard seeds etc.

Sunday morning we buy some nice storage jars for said spices etc, and transfer the spices into these nice (large) jars.

Sunday afternoon we proceed to construct our curry from one of the recipes in the new book.

The recipe goes something like this...

1/2 teaspoon of turmeric
1 teaspoon of mustard seed
1 clove...
1 teaspoon of fresh ginger
1 teaspoon of crushed garlic...

"Hang on" says I, "How many curries are we going to have to eat to finish off this jar containing 500g of Turmeric?"...

"One clove?" We've got 500g of the bloody things!

So, anyone want to come round for a curry?

Moscow Mule
19th July 2010, 07:01
I sense a plan B coming on. Unless your curry tastes tulip...

SupremeSpod
19th July 2010, 07:04
I sense a plan B coming on. Unless your curry tastes tulip...

It was very nice indeed.

Anyway, just to put things into perspective...

A 500g bag of chilli powder cost £1.49 :eek

The_Equalizer
19th July 2010, 07:13
I think you'll find that you'll have 400 grams plus remaining of any spice when it gets to its used by date. Still buying spices from an Asian food supermarket makes you realise what a huge mark up they must have in the 'standard' supermarket. Do love making curries from scratch.

shaunbhoy
19th July 2010, 07:15
If you add some turmeric to your rice before boiling it up, it turns a lovely shade of yellow. Good way of using up excess Turmeric and makes the whole dish look more exotic too. Not to mention throwing in the odd bay leaf or two,

HTH

SupremeSpod
19th July 2010, 07:22
If you add some turmeric to your rice before boiling it up, it turns a lovely shade of yellow. Good way of using up excess Turmeric and makes the whole dish look more exotic too. Not to mention throwing in the odd bay leaf or two,

HTH

Cheers.

Gibbon
19th July 2010, 07:42
If you add some turmeric to your rice before boiling it up, it turns a lovely shade of yellow. Good way of using up excess Turmeric and makes the whole dish look more exotic too. Not to mention throwing in the odd bay leaf or two,

HTH

Contractors use saffron, turmeric in rice is the poor mans option.

norrahe
19th July 2010, 07:59
Contractors use saffron, turmeric in rice is the poor mans option.

Saffron also flavours the rice and makes it more orangey red than yellow.

Turmeric gives it a nice colour.

If you bought whole cinnamon, stick that in with your nice and it will give it a nice flavour.

As for having lots of spices, there's a solution for that - make more curries.

SupremeSpod
19th July 2010, 08:04
Saffron also flavours the rice and makes it more orangey red than yellow.

Turmeric gives it a nice colour.

If you bought whole connamon, stick that in with your nice and it will give it a nice flavour.

As for having lots of spices, there's a solution for that - make more curries.

Wtf is that then?

Gibbon
19th July 2010, 08:07
Wtf is that then?

Think N means cardamon in common parlance. BTW if Ns rice is going orangey due to saffron then she's putting too much in and is way too rich.

SupremeSpod
19th July 2010, 08:09
Think N means cardamon in common parlance. BTW if Ns rice is going orangey due to saffron then she's putting too much in and is way too rich.

I assumed that but she could've meant cinnamon... Nice in rice pud but in savoury? :sick

norrahe
19th July 2010, 08:14
Think N means cardamon in common parlance. BTW if Ns rice is going orangey due to saffron then she's putting too much in and is way too rich.

Speeeling for cinnamon, and I was trying to point out that you only need to put a very small amount of saffron in anything due to the overpowering flavour.

Also be very careful if you use cardamon, only a couple of pods, otherwise EVERYthing tastes of cardamon.

You can also use those spices you bought for Moroccan and Thai dishes as well.

norrahe
19th July 2010, 08:16
I assumed that but she could've meant cinnamon... Nice in rice pud but in savoury? :sick

Not if you know what you're doing with it and combine it with the right ingredients.

SupremeSpod
19th July 2010, 08:18
Not if you know what you're doing with it and combine it with the right ingredients.

Thanks.

Will investigate further.

Btw, what are the chances of really f**king up my stomach with this stuff?

cailin maith
19th July 2010, 08:22
Ok, girly gets a book about making curry from the relevant spices etc rather than jars/pastes etc.

So, off we toddle to the "International" supermarket in one of Manchesters more "ethnic" areas and promptly buy industrial (~500g bags) quantities of turmeric, chilli powder, whole cloves, mustard seeds etc.

Sunday morning we buy some nice storage jars for said spices etc, and transfer the spices into these nice (large) jars.

Sunday afternoon we proceed to construct our curry from one of the recipes in the new book.

The recipe goes something like this...

1/2 teaspoon of turmeric
1 teaspoon of mustard seed
1 clove...
1 teaspoon of fresh ginger
1 teaspoon of crushed garlic...

"Hang on" says I, "How many curries are we going to have to eat to finish off this jar containing 500g of Turmeric?"...

"One clove?" We've got 500g of the bloody things!

So, anyone want to come round for a curry?

Ahem... whats this "we" - you sat on the sofa either playing with the Wii or catching up with iPlayer... I made the curry!! :spank:

SupremeSpod
19th July 2010, 08:24
Ahem... whats this "we" - you sat on the sofa either playing with the Wii or catching up with iPlayer... I made the curry!! :spank:

Hey! Don't start on the sympathy bollocks! You keep kicking me out of the kitchen! :spank:

norrahe
19th July 2010, 08:25
Hey! Don't start on the sympathy bollocks! You keep kicking me out of the kitchen! :spank:

Just as well. :laugh

SupremeSpod
19th July 2010, 08:27
Just as well. :laugh

All the best chefs are male!

Hth but I seriously doubt it!

cailin maith
19th July 2010, 08:28
Hey! Don't start on the sympathy bollocks! You keep kicking me out of the kitchen! :spank:

Because you make such a mess.... :tongue

Gibbon
19th July 2010, 08:33
Because you make such a mess.... :tongue

Yeah I get that as well.

"Nice meal Gibbon" followed by " did you have to use every implement in the kitchen and how come you got fat splashes right up in the bathroom"

Spacecadet
19th July 2010, 08:34
1 teaspoon of fresh ginger
1 teaspoon of crushed garlic...


A curry not made from scratch is not a curry
You can get jars of ginger garlic paste (the 2 things combined). They're used so often together in Indian food it makes sense.

cailin maith
19th July 2010, 08:36
A curry not made from scratch is not a curry
You can get jars of ginger garlic paste (the 2 things combined). They're used so often together in Indian food it makes sense.

Actually we bought that in that supermarket... it's really strong smelling stuff but it was soooo tasty :)

cailin maith
19th July 2010, 08:36
Yeah I get that as well.

"Nice meal Gibbon" followed by " did you have to use every implement in the kitchen and how come you got fat splashes right up in the bathroom"

:laugh Yep, sounds about right...

norrahe
19th July 2010, 08:41
Because you make such a mess.... :tongue

Mr N is the same. just as well he's got a trained pro to do his cooking

norrahe
19th July 2010, 08:43
You can get jars of ginger garlic paste (the 2 things combined). They're used so often together in Indian food it makes sense.

:eek:


CHEATING :p

Naaarwich
19th July 2010, 17:47
Tip: Split a scotch bonnet pepper chilli, put into curry and take it out just before serving. As well as making the curry hot it also adds a nice aroma. Definitely remember to take it out at the end or you will end up crying in agony.:freaky:

doodab
19th July 2010, 18:07
I quite fancy a curry now. Home at the weekend, I think I shall indulge.

norrahe
19th July 2010, 19:00
I quite fancy a curry now. Home at the weekend, I think I shall indulge.

From scratch or the takeaway menu?

SallyAnne
19th July 2010, 19:39
Ok, girly gets a book about making curry from the relevant spices etc rather than jars/pastes etc.

So, off we toddle to the "International" supermarket in one of Manchesters more "ethnic" areas and promptly buy industrial (~500g bags) quantities of turmeric, chilli powder, whole cloves, mustard seeds etc.

Sunday morning we buy some nice storage jars for said spices etc, and transfer the spices into these nice (large) jars.

Sunday afternoon we proceed to construct our curry from one of the recipes in the new book.

The recipe goes something like this...

1/2 teaspoon of turmeric
1 teaspoon of mustard seed
1 clove...
1 teaspoon of fresh ginger
1 teaspoon of crushed garlic...

"Hang on" says I, "How many curries are we going to have to eat to finish off this jar containing 500g of Turmeric?"...

"One clove?" We've got 500g of the bloody things!

So, anyone want to come round for a curry?

ha ha ha - not doing very well at hiding your identity there are you? :) :wave: