Market Curry Recipe

bonzodog2

OK, sounds nice. I was kinda hoping for a recipe using basic spices [cumin/coriander/ginger/pepper/whatever], but fair play anyway for your efforts. I've not tried the original from the market, so I don't know what its like. That 1/2 and 1/2 thing with the spuds is a good tip anyway...

gary82

I wonder how many curry stands we'll have at the market now this Saturday!

If anyone comes across those ingredients somewhere closer to town please let me know...

JIZZLORD

got the stuff from that shop earlier. Gonna make it in the morning, hopefully it'll be as good as i hope

tonyhiggins

Watch out on the auld vegetable ghee...

http://en.wikipedia.org/wiki/Ghee#Nutrition_and_health_concerns
http://bit.ly/2t1ZqT

inisboffin

tonyhiggins wrote: »

Watch out on the auld vegetable ghee...

http://en.wikipedia.org/wiki/Ghee#Nutrition_and_health_concerns
http://bit.ly/2t1ZqT

Proper butter ghee is fairly easy to make, you don't have to do it the super complicated way. Google it, but basically slooooowly heat butter, skim off the top layer of 'skin' and ladle the oil in the 'middle layer' off - that's the ghee.
Protein solids will be left in the bottom. Some people strain the 2nd step, but I found it too messy, and was able to do it the ladle way.

Can someone post ingredients to the aloo bhaji sachet so I can try it from scratch if I am feeling adventurous?
Ta!

bloo

Thats some good curry detecting work well done! Bengal food store opens till around 9 i think, its really handy especially as they have a good selection of fresh veg in case you get there when Aldi has closed. Ive always found them to be really helpful and friendly.

A few curry tips regarding how you use your spices you might find helpful taken from my curry bible....http://www.amazon.co.uk/gp/product/1405315725

Ive followed loads of excellent recipies that use both whole and ground spices.

Id say always make your own ground spice wherever you can, it tastes much better. Roast the whole spice first in a dry frying pan. When it starts to crackle and release its aromas take it off the heat and grind up....a coffee grinder is perfect for that.

Add ground spice once you have added any tomatoes/liquid to the curry.

Use whole spices in the curry first by frying them before you add veg/meat .....Add a few tblespoons of ghee and fry your whole cumin/cloves/cardamon/curry leaves/mustard seeds/corriander seeds etc till the crackle, then add your veg/meat.

A good way to boost the flavour of your curry is to add use a tadka/tempering method. Once the curry is cooked heat a tble spoon or so of ghee/oil in a pan. once hot add a few more of the whole spices you used from your recipie, a dried red chilli/curry leaves/mustard seeds or whatever and let them fry in the oil till they crackle. Then pour all of the oil and spices over your curry and stir in. Easy!

Its been ages since ive had a market curry, i must try that recipie mmmmmmmmm i do love my curry

JohnCleary

OK here it goes...
Bought the 3 items from that shop in Westside earlier. Total was €13.44


I'm just waiting for the spuds to be fully cooked, but it's safe to say that it's not Market Curry It's close (great effort), but there's something just not right. Maybe it's the amount of ingredients or something, but it just doesn't taste like the curry from the market. However, it's still tasty, and I *will* be eating it later on

HarryD

Thanks hamsterboy, the final recepie differs much from the original attempt,
sounds like you had some inside info?

Gonna give it a shot next week.. cannae wait

hamsterboy

JohnCleary wrote: »

OK here it goes...
Bought the 3 items from that shop in Westside earlier. Total was €13.44


I'm just waiting for the spuds to be fully cooked, but it's safe to say that it's not Market Curry It's close (great effort), but there's something just not right. Maybe it's the amount of ingredients or something, but it just doesn't taste like the curry from the market. However, it's still tasty, and I *will* be eating it later on

Sorry to hear it didn't come out as ours did.
Enjoy anyway, I'll look over the recipe and make sure its what we did, cos ours could be used in blind testing and easily confuse folk!!!
Tip. Ours was left for a day before we ate it. It got quite stiff so some rehydrating was involved. Maybe give it a day and try it then. After all, Donna dont cook his stuff and sell it the same day

HB

JIZZLORD

made it yesterday. unfortunately i over did it with the madras curry powder but it's still good and similar to the markets curry

unachicagilmore

The market curry kitchen is in the complex just behind the Westside shopping centre and they sell their curries til 2 most days...

JohnCleary

JIZZLORD wrote: »

made it yesterday. unfortunately i over did it with the madras curry powder but it's still good and similar to the markets curry

Maybe that's where I went wrong too? I slapped a feck load of Madras in

Meemars

Followed said recipe with only slight improvisations.
Found the same spice mix in Bombay Bazaar, the Asian shop in Terryland. (near Fruit & Veg shop)
Didn't add too much water at first, I thought I'd guage it, and just as well, one glass (c 300mls) of water was plenty.
Didn't really know how much spuds to use, "lots of diced spuds" is hardly an exact measure Used 5 medium sized Roosters.
Dumped the whole sachet in and nearly blew everyone's heads off! A tad over the top on the hot spices, but also way, WAY too much salt involved. Didn't stop me eating it tho, mmmm
Was really very tasty, and nice texture, but far too overseasoned.
I dug around online a bit, and found a blog (sorry, lost the link) that advised only using some of the mix - about 1 or 2 tablespoons. The sachet probably holds about 4 tbsps, I reckon. Will try that approach next time (after my tastebuds recover!)
So my next experiment will be to use more spuds, hence also more water, and less spice mix.

Now, anyone got a recipe for Govinda's Kitchiri? That is a must have!

hamsterboy

Well done all who have tried it
Wehn I was typing the recipe, I was in a rush to get it up there and my GF who had made it wasn't there so I estimated the amount of potatoes.
We actually used 4 medium sized roosters
I didn't find it too spicy mind you.....

HB

MayoForSam

I just bought the ingredients there this morning, very impressed by the range of food they have in there and very keen prices as well. Picked up some curry mixes (2 for €1 special offer). I think I will have a go at making my own ghee.

We need more of these type of specialist shops offering a wider variety of foodstuffs, they seem to able to compete on price with the likes of Tescos anyway. Long live the corner shop!

Meemars

Here's the ingredient list from the sachet of spices. No quantaties given, but the usual standard is to list from largest quantity first, and onwards in decreasing amounts.
Salt, Red Chili, Nigella seeds(black onion seeds), Turmeric, Garlic, Mace, Green Mango, Coriander, Cumin, Mustards seeds, Fennel, Carom, Clove, Nutmeg, Black pepper, Green Cardamom, Fenugreek seed & leaves.

From personal experience, I doubt you'll find it easy to get Carom anywhere, and I'm not sure in what format the Green Mango is, dried in some way, I presume, but I'm not sure if or where you'd find that locally.

inisboffin

Thanks Meemars. Ya, not sure how much those two ingredients are totally necessary (actually have no experience cooking with carom, unless I know it as its traditional name). Mango puree is often substituted for dried mango, and tbh, I never miss it if I don't have it (unless it's a yummi mango lassi I'm craving - mmm!)

Meemars

inisboffin wrote: »

Thanks Meemars. Ya, not sure how much those two ingredients are totally necessary (actually have no experience cooking with carom, unless I know it as its traditional name). Mango puree is often substituted for dried mango, and tbh, I never miss it if I don't have it (unless it's a yummi mango lassi I'm craving - mmm!)

yummy mango lassi....mmmmmmmmm

moonandstars

Can someone post the recipe for me? There are a couple here and a few additions so I am a bit confused!

jkforde

http://www.boards.ie/vbulletin/showpost.php?p=62727432&postcount=29

follow the directions in post 29 and you should get a pretty nice curry that resembles the one from the market. the Asian market at Westside is still open and has evening you need, btw their frozen naans are yum

jfinlan

I would say the ingredient you're missing is fresh chillis as opposed to chilli powder. I'm just after having a bowl of it myself and I reckon there's green chillis in there and maybe a bit of red. Have you tried this yet?

J

hamsterboy wrote: »

Ok here's our last attempt.

Ingredients:
Potatoes - Raw, Cubed
Frozen Peas
2tsp vegan margarine
1tsp lemon juice
1 tin chopped tomatoes
2tbsp tomato puree
2tsp ground ginger
2tsp cumin seeds
2tsp corriander seeds
2tsp tumeric powder
2tsp garam masala
1tsp chilli powder
1tsp blackpepper corns

Method:
Grind cumin and ginger until fine. Add tumeric and chilli powder. Add garam masala and peppercorns and grind.
Melt margerine in saucepan on low heat. Add lemon juice and tin tomatoes and tomatoe puree.
Add spices. Stir well.
Add water until mix has the consistency of a soup. Add potatoes and peas,
Cook on medium heat until potatos are just cooked.
Allow to cool. Leave for 24 hours.
Reheat.....

Its not perfect but its very very close. There's something either missing or we have something in it thats they don't but how and ever.
Any suggestions will be tried and maybe together we can crack this mystery

HB

biko

Thanks for the update but you are responding to a post made 5 years ago.

ibrahimovic

Had this last week in the market was delicious, would love to get that recipe, lol
What spices did he use in post 29? The image doesn't work now!

connemara man

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if you want to start a new topic you are more than welcome