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The Kitchen Whether you are just in from the pub or just plain hungry, tune in here to get The TeakDoors Kitchen low down on knocking up a tasty and satisfying bit of Thai nosh. Also feel free to add your recipes and pictures to this section.

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Old 19-12-2006, 08:44 AM   #1 (permalink)
benbaaa
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Benbaaa's Curry Pee-Set
Cooked up a curry last night, and thought you'd all like a spoonful.

Ingredients



What we've got is:

pork loin steaks
fresh ginger
fresh garlic
couple of big chillies
large onion
couple of carrots
some small potatoes
couple of fresh tomatoes
a tin of tomatoes
natural yoghurt
fresh coriander leaves
some dried raisins (currants or apricots would be good alternatives)
turmeric powder
cumin powder
cinnamon powder
chilli powder
coriander seed powder
ground black pepper
bay leaves

The curry paste



Chop the garlic and ginger roughly, add the spices and pound the whole lot into a paste with a mortar and pestle. Add the chopped chilles and pound these into the paste.

... more ...
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Old 19-12-2006, 08:45 AM   #2 (permalink)
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... more ...

The marinade



Chop the pork into bite-sized pieces and mix it with the curry paste. Add a spoonful of yoghurt if it's a bit dry. Cover it and leave it in the fridge for a while. An hour is good, overnight is better.

The other stuff



Chop your tomatoes, potatoes, carrots, onions and coriander leaves.

... more ...
Last edited by benbaaa : 19-12-2006 at 08:50 AM.
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Old 19-12-2006, 09:02 AM   #3 (permalink)
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Fry the onions and meat



Use a good quality, large saucepan. Add a little oil and fry the onions gently until they're soft and translucent. Then add the meat and marinade and keep watch over it, constantly stirring to make sure it doesn't stick or burn. After about five minutes the meat should have coloured and the aroma of the frying marinade should have you salivating.


Chuck in everything else



Add the tomatoes, bay leaves, raisins, carrots and potatoes, and enough water or stock to just cover things nicely. Turn the heat way down low (as low as you can go), put the lid on the saucepan and go and watch some cricket. Check things every half an hour to make sure it's not sticking or burning, and add a little extra water if it is. After about 90 minutes, the meat should be tender and the sauce should be reduced to a rich, thick consistency.


Serve



Stir in a dollop of yoghurt and some fresh coriander leaves. Serve with some rice and/or toasted pitta bread, some sweet mango chutney and either a nice cold, strong lager or a very robust red - I like an Auusie Cabernet Sauvingon.

Cheers!

bb
Last edited by benbaaa : 19-12-2006 at 09:06 AM.
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Old 19-12-2006, 10:01 AM   #4 (permalink)
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Excellent Benbaa.
Is this more of an Indian or a Thai curry?
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Old 19-12-2006, 11:45 AM   #5 (permalink)
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Great stuff! looks very bloody zapp!!
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Old 19-12-2006, 01:24 PM   #6 (permalink)
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Luvvly jubbly!

Even better... fuck the raisons off.
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Old 19-12-2006, 03:44 PM   #7 (permalink)
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Quote:
Originally Posted by ChiangMai noon
Excellent Benbaa. Is this more of an Indian or a Thai curry?
Nothing remotely Thai about this one, Nooners.
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Old 19-12-2006, 09:32 PM   #8 (permalink)
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Looks good. I will try it soon. Great post.
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Old 19-12-2006, 09:35 PM   #9 (permalink)
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Quote:
Originally Posted by benbaaa View Post
Quote:
Originally Posted by ChiangMai noon
Excellent Benbaa. Is this more of an Indian or a Thai curry?
Nothing remotely Thai about this one, Nooners.
well CMn wouldn't exactly know his arse from his elbow when it comes to food that doesn't come in a bottle.....
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Old 20-12-2006, 08:49 AM   #10 (permalink)
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Quote:
Originally Posted by Little Chuchok
well CMn wouldn't exactly know his arse from his elbow when it comes to food that doesn't come in a bottle.....
I was gonna say that Chokkers.
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Old 20-12-2006, 08:56 AM   #11 (permalink)
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Quote:
Originally Posted by Marmite the Dog View Post
Luvvly jubbly!

Even better... fuck the raisons off.
I agree. The carrots are going too.
Great looking recipe benbaa, I'm going to give it a go on the weekend.
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Old 21-12-2006, 02:30 PM   #12 (permalink)
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I would leave the raisins and even maybe put a bit of apple in.
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Old 21-12-2006, 07:07 PM   #13 (permalink)
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Nope no raisans, what a disgusting idea, although maybe some small chopped up bits of pineapple would be good.
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Old 21-12-2006, 07:39 PM   #14 (permalink)
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Ok, so we are minus carrots and raisons.Anything else?
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Old 21-12-2006, 07:52 PM   #15 (permalink)
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Fuck-it leave it all in and try it first. I've never tried a curry with tomatoes in it. Sounds unappetizing to me, but so did fried tomatoes 'til I ate some. What the hell, I'll give it go...
Maybe add a few chilies
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Old 21-12-2006, 07:59 PM   #16 (permalink)
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A lot of Indian curries are tomato based.
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Old 21-12-2006, 08:19 PM   #17 (permalink)
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^A vindaloo without tomatoes is like car without petrol.
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Old 22-12-2006, 01:04 PM   #18 (permalink)
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Quote:
Originally Posted by dirtydog
although maybe some small chopped up bits of pineapple would be good.

Yuuuuuuuuuuuuuuuuuuuuuuuuuuuuuukkkkkkkkkkkkkkk!!!! !!
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Old 22-12-2006, 01:40 PM   #19 (permalink)
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I gotta agree with Lily.
You are one sick puppy DD. Pineapple in an Indian curry? The very idea!!!!!
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Old 05-08-2008, 09:00 PM   #20 (permalink)
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Looks Phocking Brill !!! try it this week, anyone want a really authentic Spag Bol given to me by Rossi, a well known Italian Chef in Torquay?? now retired!

Also got a cracking Nan and Balti recipe as well.

Hey Benbaaa, your recipe is great, as a previous post said try it first then piss about with it!!!
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