Alright /ck/, let's try to make a curry. Some sort of jalfrezi

>that pan

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Clockwise from the top:
toasted spices
garam masala
turmeric
salt and failed attempt to grind chilli flakes
fresh chillies instead
ginger
garlic

>>7314100
The burnt on residue adds flavour.

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BUTTER

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>>7314097
>mostly

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Chop up a fuckbunch of onions. Keep a fistful aside for later.

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This stuff really smells like caramel popcorn.

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Fry your onions in your ghee until they start to go brown. This takes fucking ages.

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Add your spices and meat, I'm using lamb neck. Also throw in some curry leaves if you have them, forgot to show that in the spice pic.

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Add a tin of tomatoes and a tin of water. Wa la!

Not really, see you in like two hours.

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Let's do a side dish: more onions.

Also garam masala, turmeric, garlic, ginger, chilli and lemon juice. Roughly chopped cumin and fennel seeds.

Pro tip, splash some water on the seeds so they don't go all over the fucking place.

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Four tablespoons of strong flour, two of corn flour, and enough water to make a thin batter.

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Deep fry spoonfuls until they're crisp.

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It's kinda onion bhajis!

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Put some stuff in your rice and cook it. I should have fried this off really, but I couldn't be bothered with cutting more onions.

Back in a bit to finish the curry.

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After three hours or so, the curry should look more like this.

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Grate some cucumber and drain it. Mix the cucumber and some lemon juice into yoghurt.

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Fry the shit out of the reserved onions from the start along with pepper slices and a couple fresh tomatoes. Stir this stuff through the curry.

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Dump some of your yoghurt mix and a bunch of coriander over the top.

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Have a badly poured beer and finish it off while you post in your empty thread. Th-thanks for following along /ck/.

>>7314792
applesauce, leaves, some string, two grape stems, and a chunk of wood?

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>lemon
>cucumber
>yogurt
>cilantro
>still have the nerve to call it “curry”

ISHYGDDT

>>7314943
Precisely.

If you can't get hold of that, you can use ghee, curry leaves, cinnamon, cloves and saffron instead.

>>7314948
Can you rigorously define curry to help avoid further errors?

>>7314948
>thinking a peasant dish should ever adhere to strict guidelines

>>7314097
Cool curry, OP. I just started making curry and grinding everything from whole spices and this looks legit.

>>7314930
Looking good! Thanks for sharing OP!

>>7314780
you just made onion fritters, bhaji is made with chickpea flour and eigther cummin or ajwain seeds flavouring the batter....the taste and texture are quite differen
>>7314097 also how do you start with jalfrezi(a dry/stir fried curry and end up with something much more akin to rogan josh

>>7314769
frying oil of choice?

>>7314930
never seen curry served like this, is there a specific name for your yogurt based sauce?

>>7315400
Can you go into more detail? I was just trying to replicate things I've had in restaurants, so an explanation of what they're actually supposed to be would be great.

>>7315443
That was rapeseed. Raita for the yoghurt sauce, but don't trust my recipe. I think it usually has mint as well, but I didn't have any.

>>7315443
fry in sunflower