Alright /ck/, let's try to make a curry. Some sort of jalfrezi thing maybe, wish me luck.
This is mostly cumin and coriander, along with a bit of cinnamon, pepper, mustard seed and celery seed.
Clockwise from the top:
salt and failed attempt to grind chilli flakes
fresh chillies instead
The burnt on residue adds flavour.
Chop up a fuckbunch of onions. Keep a fistful aside for later.
Fry your onions in your ghee until they start to go brown. This takes fucking ages.
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.
Add a tin of tomatoes and a tin of water. Wa la!
Not really, see you in like two hours.
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.
Four tablespoons of strong flour, two of corn flour, and enough water to make a thin batter.
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.
After three hours or so, the curry should look more like this.
Grate some cucumber and drain it. Mix the cucumber and some lemon juice into yoghurt.
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.
Dump some of your yoghurt mix and a bunch of coriander over the top.
Have a badly poured beer and finish it off while you post in your empty thread. Th-thanks for following along /ck/.
>still have the nerve to call it “curry”
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.
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.