Any home made Curry experts out there?

tigermad

Hello

I have been using this recipe sucessfully now for about 8 months.

Beef massaman curry recipe - Recipes - BBC Good Food

I normally leave the curry in a hour longer on a slightly lower heat so the beef comes out very tender.

Anyway, the last 2 times the curry has split badly. Both times the only thing I changed in the recipe was I use Blue Dragon Coconut milk (full fat not light). I normally used a Tesco Thai cheapo one or sainsburys thick and creamy. Both these come out lovely.

What I have noticed about the Blue Dragon ones is that the milk has separated badly in the tin, even though I shaked it well beforehand. It also looks very grey and not nice and white like the other brands were.

Have I got a bad batch or something (I have another 7 tins in the cupboard due to coconut shortages).

Maybe it is not the milk doing it but it certainly doesn't looks right when I open the tin.

Stefano

Is there any real benefit of cooking it for 2 hours?

I normally knock a curry up in 20 mins with some frozen chicken, Sainsburys own curry sauce and boiled rice.

Edit: Sorry I can't answer your question, I haven't a clue.

tigermad

trust me. This curry slow cooked is normally awesome. Except the last 2 times

fizl

Blue dragon site says this -

I've opened my coconut milk and found that it is solid, can I still use it?
Coconut milk is made in the extremely hot and humid climate of Thailand, the extreme change in temperature when it is transported to Europe causes the coconut solid to separate from the water. This does not affect the quality of the coconut milk - simply warm the solid and the water through in a saucepan and use as normal.

I dont like coconut based curries so have no experience myself, the few times I've made a rendang  it has never split

krish

when it's solid it's probably just like those solid blocks of creamed coconut which you can buy .... my mum used to buy those blocks (and would store in the fridge)

SBT

I would like to know if you can buy a decent jar of curry sauce?
I love indian resturants/take aways,but nothing i've found in jars comes anywhere near.I dont like the creamy/coconut type.I prefer a madras/vindaloo type.Typical fat Englishman
Any suggestions?

fizl

The pataks madras paste used to be ok, but they changed the recipe a little while back and I don't like it as much now.  I've not tried the vindaloo one to say ifit is any good or not

lfcmonkey

Give this bad boy a try......

The Secrets of Restaurant Curry Recipes - Revealed!

I haven't as of yet but plan to soon!!!

SBT

Sounds great but that involves me cooking,not a good idea.
You can send me some jars when you've made some

ldoodle

Try making your own sauce instead. Doesn't take long and tastes 10 times better!