Took up a new hobbie

[Kernal]

Making Indian food, Just looking about the net to buy spice`s and stuff and idea`s as to where to look or buy spices and any tips or idea`s would be great!

Thankyou

 

[DB.20]

I got a recipe book, given a gift years ago by a relative, published by the Curry Club. It explains making a curry from scratch, dry roasting spices for grinding and making the onion and garlic puree for for the base mixture. Also mentions that you can't replicate the restaurant/takeaway style as they tend to use bulk bought mixtures that produce a different flavour to homemade stuff.
Very time consuming to make a curry from scratch and it's best to experiment until you find the blends that suit your taste then make batches for storage and future use. Knock up a load of the puree (I prefer using ghee for frying) and put batches in your freezer. Once you got the basics in store, you can add the meat or fish and vegetables that take your fancy and wanting a curry. I prefer to make a curry or chili-con-carne the day before the eating as the flavours improve.
Curry Club recipe books are deffo worth a gander.

[Kernal]

We know this Indian family who are passing us recipes that go through generations on there side, So at the moment we are trying to get the spice`s to make it, That being said i think he`s going to tell us where to buy the spice`s too!.

 

But i will definitely take a look at the Curry Club recipe books that`s for sure!

Cheers

  

[DB.20]

I used to buy the herbs and spices from Asian grocery stores. Stuff that you can't usually find in supermarkets and usually much cheaper than Tesco etc if you could find it there. That was until I met my missus who is Chinese and has a takeaway specialising in North East Chinese and Malaysian grub and she always has a vast and various stock of ingredients at hand! It's about getting the balance right when making a curry, too large a pinch of some spices can really dominate the dish and I had quite a few failures before getting it as I liked.

[Brooksy]

Look up Glebe Kitchen on Titnternet, and, Misty Ricardo's recipe books.
Buy frozen garlic and ginger puree blocks from Farm Foods, it's already measured and separated, plus, there's no additives like vinegar or acetic acid.
Spices are readily available from any Asian store. I recommend East End Spices or Rajah, never buy anything by Sharwoods.

[Kernal]

Look up Glebe Kitchen on Titnternet, and, Misty Ricardo's recipe books.
Buy frozen garlic and ginger puree blocks from Farm Foods, it's already measured and separated, plus, there's no additives like vinegar or acetic acid.
Spices are readily available from any Asian store. I recommend East End Spices or Rajah, never buy anything by Sharwoods.

If i was honest Brooksy we try to avoid anything frozen we both or should i say that i myself try to keep my food as fresh as possible.

But that being said! Our good Indian friend has mailed my GF back giving us a full Indian recipe on one of there recipes they serve up on one of there restaurants, so that should be fun i guess!

Anyway i do hope all is well!

  

[DB.20]

Sharwoods stuff is very disappointing. Pataks was good when it first hit the market but I think their stuff changed or my tastes got more refined.
Yes, the Rajah and East End spices are good and fairly priced.
When it comes to ready made curry sauce for a quick meal, the Indi and Kohinoor brands are my favourites. Chuck in a bit more fresh ginger, garlic and chili for nice meal.