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Hairy Currys


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Showing 1-25 of 141 posts in this discussion
Initial post: 10 Mar 2013 09:57:39 GMT
Ivan says:
The Hairy Bikers' Great Curries

Well as a few of us have brought the above book I thought we could have a thread with people telling us what they have cooked. Was it any good, would you change anything and would you cook it again.

Last night I did the Penang curry which was easy and very quick to do and turned out very good. The recipe said it was for two but you could of squeezed three meals out of it. I would definitely cook it again.

In reply to an earlier post on 10 Mar 2013 10:04:48 GMT
M Inx says:
Good idea Ivan, my chicken makhani was delicious but very rich and calorific! I would have to say that considering they've both just lost weight alot of the recipes in this book are very liberal with the cream!

Posted on 10 Mar 2013 10:16:26 GMT
Yes, Minx, but they also explain how to lower the calories if you want/need to. I am glad to see Si still looking so fit in the pics, in fact he looks as if he might have lost a bit more.

Some of the "light" recipes are repeaters from the HD book, the korma is wonderful but I don't care for the jalfrezi. DH didn't either, even though I tweaked it somewhat.

I love that they give you recipes for making your own naan, dosas, and spice blends. However, no recipe to make paneer--perhaps because it's been done on other shows? It would be nice to have it in this book, "all in the same place."

Posted on 10 Mar 2013 16:52:41 GMT
pixie says:
Great thread Ivan...I need to get on the case and cook something from the book...dragging my heels, it ain't good!

In reply to an earlier post on 10 Mar 2013 17:02:20 GMT
M Inx says:
Thanks Ori, I couldn't wait to get started so haven't read it through properly yet. I'll have to go back to the HD book during the week and save the curry one for weekend treats otherwise I'll spoil all my good work!

Posted on 10 Mar 2013 19:27:45 GMT
I still haven,y picked it up yet, iwanttime to have a really good browse , not just a quick flick, will report later.xxx

Posted on 10 Mar 2013 19:49:45 GMT
Ivan says:
My flat still smells like a Thai restaurant now, that'll teach me to leave the washing up till the morning. The very good chicken balti is next on the list,it looks like another simple one.

Posted on 11 Mar 2013 06:32:46 GMT
finny lul says:
Just heard they're on BBC Breakfast, after 9am this morning, doing a curry.....

In reply to an earlier post on 11 Mar 2013 08:23:12 GMT
M Inx says:
ooh, must watch ta x

Posted on 11 Mar 2013 08:51:47 GMT
Use half-fat coconut milk instead of cream or yogurt. Or use lowfat Greek yogurt. I tend to go for coconut milk because it doesn't curdle, as I have said before.

Use non stick pans with just a brush of oil to saute onions etc. They actually brown quicker in a pan that's not swimming with oil, I find.

To cut down on sodium, hot-soak your own chickpeas, beans etc. Boil a kettle and cover the pulse with it, cover the pan and leave to stand for an hour while you do other things. Or put in pressure pan and cook from dry, in about 45 min. If you must use tinned or bottled pulses, rinse well before using; the jars are full of salt and chemicals.

In reply to an earlier post on 11 Mar 2013 09:04:05 GMT
M Inx says:
Thanks Ori, those are good hints have just written them in the front of my book to keep me right. xx x

Posted on 11 Mar 2013 20:01:25 GMT
I just made their Saag Aloo and it is good. I like that when I make something myself I can tweak the amount of chili or other spice to taste. And the fact that I can feed 4 for the price of one restaurant portion.

We get our spinach in tied bunches, so first I cut off the root below the tie, then wash under running water "fanning" the leaves out (often do this in the shower...what?) to remove any mud or in this case snails (a tiny one). Give it a good shake out, then pat dry with a towel. Hold the bunch tightly together, folding the topmost leaves toward you, and slice thinly across the bunch, putting the resulting shreds in a dish as you need to. Voila, fresh shredded spinach for half the price or less of those fancy little plastic bags.

In reply to an earlier post on 11 Mar 2013 20:21:36 GMT
M Inx says:
Sounds good Ori lovely fresh spinach too, will have to give it a go but there are so many tempting recipes to choose from in this book just spoilt for choice. x

In reply to an earlier post on 11 Mar 2013 21:42:55 GMT
Ivan says:
What's next ???

Posted on 12 Mar 2013 03:58:37 GMT
If I get to the fish shop I want to curry some a la page 52.
Note to self: air flat properly. I just stepped out into the kitchen at 5 AM and there's a smell of mustard seed. DH thinks those scented waxes will do it and he's wrong. I don't mind but some of my students probably would.

Posted on 12 Mar 2013 06:47:42 GMT
Spock says:
Hey, we ahve the book, but hav'nt cooked anything yet, will update when I have.
As I ahve been away a little whild, and don't want to look through millions of posts, have I missed anything?

Posted on 12 Mar 2013 12:24:59 GMT
Fish was a tasty disaster because my "nonstick" pan no longer is, so it stuck like mad, so I had to use a little more water to "deglaze" the pan. I also used cod instead of hake (at DH's request) and it fell apart when serving, partly because of the sticking issue.
Note to self: Buy a new skillet.

Posted on 12 Mar 2013 18:24:43 GMT
Ivan says:
Victor Pestle and Mortar, Granite, Grey, 20 cm

Wow I received my pestle & mortar today. It's big and it's heavy and it's like a piece of sculpture. This thing will last a few life times, it weighs about 6 kilos. It's a brilliant bit of kit.

In reply to an earlier post on 12 Mar 2013 19:17:28 GMT
pixie says:
What a beauty! Think you are ready for the Hairy's big time Ivan!

Posted on 12 Mar 2013 19:23:02 GMT
They can pound away, I'll use my coffee grinder if I can. Manisha does and she ought to know, being your actual Hindu lady.

In reply to an earlier post on 13 Mar 2013 12:59:39 GMT
M Inx says:
Ori , I tend to keep about six of the seasoned pioneer spice pouches which usually match the blend required for most recipes saves buyinglots of individual pots. I think Pix uses them too you can buy on line I first came across them in Delia's cheat book. x

In reply to an earlier post on 13 Mar 2013 16:04:45 GMT
pixie says:
Yes I agree M Inx..those are very useful. X

In reply to an earlier post on 13 Mar 2013 19:19:57 GMT
Are they any good minx and pixie, I want to cook Indian food but I am put off by the variety of spices and seeds needed, plus a pestle and mortar which I don,t have..... Being a bit of a purist I,m worried that my dish will be a poor effort if I cheat and use ready ground stuff... What do you think girlies.xxx or Bearman, who of course, is not a girlie. Haha xxxx

In reply to an earlier post on 13 Mar 2013 19:37:22 GMT
pixie says:
Ready ground is fine Diamond..as long as you buy from a good source....most Asian people that I knew when I lived in London used those..some you can grind yourself if needed ie cardamon.....but life should be easy.....so buy the ground sort in small amounts til you can judge what you use the most.xx

In reply to an earlier post on 13 Mar 2013 20:33:35 GMT
Ivan says:
Now you tell me.
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Discussion in:  cooking discussion forum
Participants:  14
Total posts:  141
Initial post:  10 Mar 2013
Latest post:  5 Jun 2013

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