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Gurkha Curry

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unclefrank
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Gurkha Curry

Post by unclefrank » Fri Dec 08, 2017 9:52 am

This is my first attempt at this dish, i have never tried one so i can't really state whether it is close to the taste or not, here goes i used a gurkha curry sauce recipe and then blended that smooth, use this for my base, then i used the same method as CA's Jalfrezi recipe.
i used 200ml-250ml Gurkha base and add around 50ml-75ml of JB's base or CA's base.
The resulting dish tasted vey warm and got a slight kick of heat and stayed there in the mouth for the whole of me eating the dish, which i absolutely loved, not sure whether the dish should be dry or saucy, anyway here it is. Served with a Coriander Paratha.
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Gurkha Curry 1st Attempt (5).jpg
Gurkha Curry 1st Attempt (5).jpg (212.28 KiB) Viewed 964 times
Gurkha Curry 1st Attempt (2).jpg
Gurkha Curry 1st Attempt (2).jpg (228.4 KiB) Viewed 964 times
Coriander paratha (1).jpg
Coriander paratha (1).jpg (188.19 KiB) Viewed 964 times

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Cory Ander
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Re: Gurkha Curry

Post by Cory Ander » Sat Dec 09, 2017 2:49 am

Like the look of the coriander naan, UF. Did you use one of the Gurkha recipes posted on this forum (posted by kimgary)?
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CA (aka Admin) :)

unclefrank
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Re: Gurkha Curry

Post by unclefrank » Sat Dec 09, 2017 10:27 am

I was going to use the curry sauce recipe but wasn't sure about the chilli sauce that is used in kimgarys recipe, so i went with this one:

[youtube]RVYLbwWf8UU[/youtube]

I then blended the sauce until smooth and used it as i would for a base and used some JB base just to get a little more depth of flavour in the dish.
The paratha is the frozen ones here
As soon as i place the frozen paratha on the hot pan i either add finely chopped onion mixed with finely chopped coriander leaves or finely chopped garlic or finely chopped anything really then once the paratha starts to bubble up i then flip over and cook for around 1-2 minutes checking by flipping over and then if not cooked enough flip it back over again.
The descriptions i have read nearly all say about chunks of onions, peppers and tomatoes so i used your Jalfrezi recipe method, i also have another recipe which has lamb mince added so that will be my next dish to try, will post results once cooked. Only one of my friends has tried this dish and his description was quite sparse but he did say about lamb mince in and quite hot and spicy but not too much, not sure if this is the same everywhere else, you know that regional thing lol.

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ScotchBonnet
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Re: Gurkha Curry

Post by ScotchBonnet » Sat Dec 09, 2017 12:11 pm

Would you add salt?
"There is no such thing as too much oil; just an insufficiency of naan".

Masterosouffle
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Re: Gurkha Curry

Post by Masterosouffle » Sat Dec 09, 2017 12:59 pm

Looks very nice, I have a chef starting work for me Monday who is ex-Ghurka, looking forward to picking his brain!

unclefrank
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Re: Gurkha Curry

Post by unclefrank » Sat Dec 09, 2017 8:42 pm

@scotchbonnet add salt to what ?
@mos hopefully you can start picking very soon lol

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Rusty
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Re: Gurkha Curry

Post by Rusty » Sat Dec 09, 2017 11:52 pm

Looked very nice UF :thumbup:

Cheers Rusty
The best day of the week to prepare onions for a base gravy is a Fryday 8-)

unclefrank
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Re: Gurkha Curry

Post by unclefrank » Mon Dec 11, 2017 9:17 am

Cheers Rusty will be making another version soon

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steveparadox
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Re: Gurkha Curry

Post by steveparadox » Tue Jan 16, 2018 8:19 pm

Hey UF, that's a very nice looking Gurkha Curry and corriander naan! :shifty:

When cooking Nepalese currys I'd reccomend trying out cardamom and curry leaves added early in the dish (after onion, garlic and ginger). Also, I make a nepalese style style mixed powder which has ground sezschaun pepper husk (nimur) in it that really gives it that nepalese flavour.

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Bandit
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Re: Gurkha Curry

Post by Bandit » Wed Jan 17, 2018 8:32 pm

looking good and thanks for all the info

unclefrank
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Re: Gurkha Curry

Post by unclefrank » Fri Jan 26, 2018 2:14 pm

No problem Bandit still working on this curry.

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