How do you like your CURRY?

Tuesday, September 3rd, 2019

Summer is over, the kids are going back to school and we are looking forward to a little break before the Christmas frenzy begins.

Autumn is one of my favourite seasons, it’s Sam’s birthday, the anniversary of my business and then my birthday before Christmas to look forward to.

It’s also the time you guys really start to use my hand made spices and make curry.  With no additives or preservatives and absolutely foolproof way to cook curries that you can share with your loved ones, whats not to love?

My most favourite family times are mealtimes, when we share a couple of dishes, rather than making individual meals or dishes for each person.  It’s the perfect opportunity to sit down and discuss the days’ events.

For everything, you need to cook perfect curries to cook in a flash, look no further than this blog.

The Basics

For a basic curry sauce, fry two onions until golden, add the full sachet of curry masala spices and a half tin of tomatoes.  Allow the spices to cook, they will release little bubbles of oil and you know have a basic curry sauce you can bring to life.

If your pan dries at any time, just add a splash of water to protect the onion or spices from burning. This sauce will “curry” about one Kilo of main ingredients.

A pinch of salt brings the sauce to life and some extra chillies for those braver.

Now fry your raw meat, veg or cooked beans or pulses – if you are making a mix of veg and meat, remember to work out which order the main ingredients cook in.

For example, Potatoes and Cauliflower curry, cook your poatatoes in the sauce for about 7 minutes until just starting to cook then add your cauliflower.

For a KORMA

A can of coconut milk and a couple of tablespoons of ground almonds towards the end of your curry.

A JALFREZI

requires a couple of sliced peppers, a chilli or two and maybe a squeeze of lemon or lime.

For a ROGAN  JOSH

add a small mugful of raw, washed red lentils to the raw lamb and cook on a very slow heat for 3-4 hours.  A slow cooker is very handy for a Rogan Josh.

For a TIKKA MASALA

and you would pour in some yoghurt and cream, just before serving.

Can’t be bothered to fry an onion, here’s my very popular BUTTER CHICKEN Recipe, so simple and can be made in 40 minutes. /recipe/butter-chicken/  I have had great reviews about this one.

Still stuck for ideas:

Try Making Channa and Paneer, a hearty vegetarian curry, full of protein, fibre and dairy goodness, if you are vegan, swap the paneer for some peppers and mushrooms or tofu.

Mince curry is always a popular curry, to scoop up with roti or naans.  For the mince, beef, lamb, turkey or pork has worked well for my family, I prefer the vegetarian quorn version and have been known to add peas, frozen mixed veg or spinach to for added colour and extra boost of goodness.

Start by following a recipe then let your instinct guide you, taste as you go along and you’ll soon be cooking amazing curries from scratch.  Some of the best curries I have ever eaten have been cooked by ladies that cannot read or write, so if they can do it, so can you!

Still not sure about why you should use my spices, here’s some good news.

It is Official, the FABULOUS team at the AGRI office, part of Harper Adams University have been very busy analysing the spices and would you believe it?

ALL SIX of Lajina Masala spices are officially, suitable for Vegetarians, Vegans and Free from the Following Allergens: Gluten, Wheat, Rye, Barley, Oats, Spelt, Crustaceans, Eggs, Fish, Peanuts, Soybeans, Milk, Nuts, Celery, Mustard, Sesame, Sulphites, Lupin, Molluscs.

Please get in touch with any curry worries you may have, Love, Lajina x

 

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