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Everyone still enjoying this perfect curry?

If you have not tried it, don't hesitate, you will not regret it.

Just looked back at the start of the thread again. The 20th February this was created. We have came a long way sinse back then! I still remember the first time I cooked this curry... YUCK!

but now.... heaven. Brilliant.

I'll have to try that margy.

I usually have some prawn crackers to eat with the curry. Great near the end when you can scoop the rice and sauce up.

tell you what mark i am addicted to this curry and if you dip those yummy spring rolls in the sauce its a taste of heavon god i can feel the pounds piling on allready
regards margy

margy, I wish this was totally my recipe. The filling was adapted from another recipe a few years back, which I thought would be nice in spring rolls.

Glad you liked them. Hope you didn't eat too much before the curry!

wow mark is this your own recipe for the spring rolls ? they are the most delish mmm never tasted nothing so nice, they fill your mouth with perfect loverlyness drool drool people you have to try this you wont be dissapointed

rachealt, Cyprus must be a wonderful place to live you lucky so and so. I live in Scotland which is probably why I cook so much as it's so cold here!

Rosti, have you got a good recipe for crab cakes?

Sounds fab Mark and will print it off.

My ideal starter would be a variety, such as a selection of (all mini) vegetable spring rolls, crab cakes and prawn toasts. With a sweet chilli dip and maybe one other.

Think it might be a good idea to also post it on a new thread, to make it easier to search for in the future.

Prawn Spring Rolls ...

Ingredients

2 tbl groundnut or olive oil (your preference)
2 garlic cloves.
4 small Shallots or 2 escallion shallots(the long ones)
2 tsp tomato paste.
pinch of chinese 5 spice.
good handful of shredded lettuce.
6-10 Raw Tiger Prawns. Chopped

spring roll sheets (egg NOT rice)
1 egg beaten.

Method ...

Put wok on medium heat.
Add garlic and shallot to pan. Cook for a minute or so.
Add Tomato Pure(sp) to pan. Cook for 2 minutes.
Add the Tiger Prawns and chinese 5 spice to pan.
Cook until the prawns are just cooked (couple of minutes only)
Place all pan contents into a bowl and add salt and pepper to taste.

Add the shredded lettuce to bowl and mix through.
Cover bowl with clingfilm and set aside.

Don't put this mixture in the fridge until cool. Better still, make the mixture up about an hour or so before you need it and simply leave it sitting.

Place a spring roll sheet with a corner facing you.
Brush egg all around the edge or the sheet liberally.
Place a table spoon of the mixture in the center.
Fold over the nearest corner over the mixture and tuck around the mixture.
Fold over the left and right hand corners to the centre. (not tight)
Simply roll the bundle to the far away corner.

Deep fry in hot oil (approx 180-190) until dark golden and crispy. (only couple of minutes)
Remove from oil and rest upright on kitchen towel.

Eat and enjoy. Remember they are very very hot at first.

The reason I've put this recipe on the Lilly Kwok's curry thread is because it makes a beautiful starter before the main event.

Mark,
i am going to try your take on this to die for recipe, but i agree we need other takeaway style recipes so we never need to order takeaways again. Has anyone got any good ones that they can post for me, as we dont get good chinese here in Cyprus and it is one of the only things i really miss

thanks mark, oh my god the curry came out better than expected this time and no bits of uncooked ginger yippee, i am sure someone will come up trumps with the recipes you want soon enough
regards to all our curry lovers here on the boards
margy

Mark,

Thank you very much for the prompt response on this. I look forward to trying this again.

Regards

Tony

Gingarlli....

* 6 tbsp vegetable oil. ( I use a wee bit more)
* 3 Onions, finely chopped
* 4 garlic cloves, sliced
* 4 cm piece ginger root, peeled and thinly sliced (very thin)
* 4 mild fleshy red chillies, seeds removed and chopped
* 1/2 tsp ground turmeric
* 1/2 tsp ground cumin
* 1/2 tsp ground coriander
* 0.5 tbsp Chilli powder
* 2.5 tsp curry powder (I use Hot Madras curry powder)
* 2.5 tsp plain flour
* 2.5 tsp self-raising flour
* 125ml water
* 400 - 500ml chicken or vegetable stock

For the chicken

* 3-4 tbsp cornflour
*** 4-5 tbsp water
* 2 boneless skinless chicken breasts, cut into strips
* 2 tbsp oil
* 1/2 onion, thinly sliced
* 2 tbsp fresh peas

Method

1. Heat the oil in a heavy-based pan and cook the chopped onion for a few minutes over a high heat. Add the ginger, garlic and red chilli. Stir for 30 seconds then reduce the heat to very low. Cook for 15 minutes, stirring from time to time, making sure nothing browns or burns. Make sure that the ginger and Garlic is soft.

2. Add the turmeric, cumin, coriander, curry powder and chilli powder and cook very gently for a further 5 minutes. Don't burn the spices or the sauce will taste acrid; sprinkle on a few drops of water if you're worried. Remove from the heat and cool a little.

3. Put the water in a food processor or blender and add the contents of the pan. Whiz until very smooth. Add the two flours and blend again. I whiz this for a couple of minutes to make it very very smooth.

4. Put the puréed mixture back into the pan and cook for 20-30 minutes (I cook it for about 45-60 mins) over a very low heat, stirring occasionally. You can add a little hot water if it starts to catch on the pan, but the idea is to gently "fry" the sauce so that it darkens in colour to an orangey brown. Once you’ve achieved a thick paste, gradually stir in the stock and simmer until the sauce has cooked down. (add the stock very very slowly to keep some thickness to the sauce)

5. Create a "Velvet" by mixing the cornflour with some water. Add the chicken to this mixture and mix.

6. Heat the oil in a frying pan and cook the chicken for a few minutes until it turns white. Add the onions and peas and stir-fry for a few minutes. Add the curry sauce and heat until piping hot.

I've pretty much stuck to the recipe. The main thing to change imo is the cornflour mixture to create a velvet that was used on the TV. Makes the chicken very very smooth and soft.

Mark,

Would there be any chance that you could post the receipe and methodology exactly as you use it? I have tried to keep up with all the items on this thread but I'm still not having much success.

Margy, thanks for creating this thread. Must be one of the most important threads ever to be created on here.

Hi again guys.

Deelight. You're right about not having to cut the ginger paper thin. A slight exaggeration there from me and why did I say "as thin as paper" ? lol

I simply make sure that the ginger is soft before adding the spices. Even if it means a few minutes more cooking.

I love this curry so much. I'm making it again this week coming. Can't wait.

I just wish I could master lemon chicken and grilled sole Peking style then it's no more take aways ever again!

thanks mark and delight, i have been cutting the ginger into small chunks will try the paper thin slices and the chicken stock
thanks again
margy

Thanks Deelight, will give that a try.

Old thatch - the good recipe is here:
[link]
I have saved it to my hard drive in case it disappears again

Hi Margy, I have used all vegetable and one vegetable and one chicken, I found them both to be very good. I get the Knorr simply stock packets as they just pour straight in, I use one chicken & one vegetable, or you could use both chicken or both vegetable. I find that these packets hold just the right amount of stock to get a good consistancy.
Mark, I cut up the ginger as thin as I can but they are not paper thin. I think the secret is to make sure they are soft, like you said and whizz in the food processor and make sure its really blended, I leave the processor on for about thirty seconds, then use a spatula to get it off the sides and whizz for another 30 seconds to make sure.

Margy....

The fibrous bits will be the ginger either not being cut thin enough or not cooked enough. Cut them as thin as paper does the job great.

Either way, make sure they are soft before continuing. I check this myself by pressing one with my finger to see if it gives.

Hope this helps.

BTW, I use chicken stock. Not tried Veg stock.

Mark.

hi what stock do you find the best the chicken or veg ? also do you have to strain this i am getting lots of fibrous bits in mine any advise would be nice
thanks margy

I just used Asda's own medium curry powder. It tasted very near to the chinese one you get at the takeaways but with out the msg and other gloop they put in it. Much healthier and the only fat is the oil used!

I just used Asda's own medium curry powder. It tasted very near to the chinese one you get at the takeaways but with out the msg and other gloop they put in it. Much healthier and the only fat is the oil used!

please can someone give me a link for the good recipe? (sorry if I sound daft)
cheers Gill