It occurs to me that some of Milly`s Magnificent Indian Feast recipes would be welcome here.  MILLEEEE! WHERE ARE YOOOOO?!

Love this recipe for curry sauce I'm posting it for all those who've asked for curry recipes. I hope you'll notice that each abbreviation has the requisite full stop after it.

1 medium-sized onion
1 oz. butter or margarine
1 small cooking apple
½ oz. curry powder
½ oz. rice flour or flour
½ pt. white stock, coconut infusion (see below) or water
½ teasp. black treacle
1-2 teasp. lemon juice
1 dessertsp. chutney
salt

Chop the onion, put it into a saucepan and fry it very gently in the butter for 10 min. Chop the apple and cook it in the butter with the onion for a further 10 min. Stir in the curry powder and heat it for a few minutes. Add the flour and then stir in the liquid. When boiling, add all the other ingredients and simmer the sauce for at least ½ hr., or better 1½ hr.

To make the coconut infusion: Soak 1 oz. desiccated or fresh grated cocnut in ½ pt. water for a few minutes, bring slowly to boiling-point and infuse it for 10 min. Wring the coconut in a piece of muslin to extract all the liquid.

(taken from "Mrs Beeton's all about Cookery")

As regards recommended curry recipes -I've never tried this as a cook, but have certainly tried it as a consumer (This is my other regular forum, and another regular fed me on it when I spent a weekend with her )

http://forums.moneysavingexpert.com/showthread.html?t=100759

It's terrific!

This is especially for all you aubergine freaks.  It's a side dish to go with any main course.  In fact afterwards you can arrange the aubergine for decoration around the plate like petals.  Ok I'm a saddo. 

Tala hua baigan

Again, easy peasy.

1 aubergine (I suppose if you're going to be pedantic - a bit over 1llb)
about a teaspoon of salt
1/2 teaspoon of ground turmeric
1/2 teaspoon of cayenne pepper
black pepper to taste
vegetable oil for shallow frying
6-8 lemon wedges

Quarter the aubergine lengthwise and then cut crosswise into thick wedges
Mix salt, turmeric, cayenne and pepper in a bowl and then sprinkle over the aubergine and mix well.
Heat about teaspoon of oil in a frying pan - medium heat.
When hot, put in as many aubergine slices as the pan will hold in a single layer.  Fry until reddish-gold on one side then do other side.  Remove and spread on a plate lined with kitchen paper.  Do a second batch adding more oil if you need to and serve with the lemon wedges.

Milly's Vegetable Curry

1 medium cauliflower
4 large carrots
2 medium courgettes
2 green peppers
1 large onion
4 green chilli
large dollop of vegetable oil for cooking
2 cloves finely chopped garlic
About 1oz I suppose of fresh ginger root, peeled and grated
1 teaspoon turmeric
1 teaspoon cumin seeds
1 teaspoon paprika
1 teaspoon coriander
About 3 oz creamed coconut, chopped.  
1/4 pint-ish of basic vegetable stock.  (If you want my recipe for that let me know)

Chop the cauli into florettes.  Thinly slice carrots and courgettes. Core and deseed peppers and cut them into thin strips.  Thinly slice the onions.  Core, deseed and finely chop the chilli.
Heat oil in saucepan over low heat.  Mix in onion, garlic chilli and ginger and cook until the onions are soft.  Stir in all the spices.  Cook for about a minute. Put in the coconut and stir in till it melts. Fold in the vegetables.  Pour in the stock and bring to the boil.  Cover and cook on moderate heat for about 20 minutes.

Serve with buttery rice with onion.

2 oz unsalted butter
3oz onion peeled and chopped
best Basmati rice - measured to the 15 fl oz level in a glass measuring jug
1 teaspoon salt
1 1/2 pints of water.
Melt butter over medium heat.  Put in the onion.  Cook until translucent.  do not let it brown.
Put in the rice and salt, stir and cook gently for a minute or so.  Pour in the water, bring to the boil.  Cover tightly, turn the heat to very very very low and let it cook for about 20-25 minutes.  

 

Great, Milly!  I'll be popping into the supermarket later to pick-up supplies!

Here is a nice spicy stew.

Erm....Millie's Potato and Mushroom Something or Other

1lb spuds
1lb mushrooms
Piece of fresh peeled ginger - about an inch
6 peeled cloves of garlic
1/2 pt water
4 tablespoons vegetable oil
sprinkle of salt
1/2 tespoon of turmeric
1 tespoon whole cumin seeds
Use cardamom pods as well if you like for flavouring (2 or 3) but don't eat the pods of course.
6 tomatoes peeled and chopped
1 eggspoon ground cumin
1 eggspoon ground coriander
1 eggspoon cayenne
1 teaspoon garam masala (which you can buy or if you like I'll tell you how to make it)
chopped fresh coriander for garnish

Boil spuds in their skins, drain, peel and cut into cubes.  Wipe mushrooms and halve or quarter if you like.  I leave them whole.  Put ginger and garlic into blender with a little water.  Blend until smooth.
Put potatoes in a bowl, sprinkle with salt and turmeric.  Stir.
Heat the oil and when hot add the potatoes.  Keep turning until they are brown on all sides. Take out potatoes and add the cumin seeds.  Stir and then add the tomatoes, ginger/garlic paste, cumin and coriander.  Keep stirring.  Add 1/2 pt water, potatoes, mushrooms and salt.  Stir to mix, cover and simmer for about 5 minutes.  Take cover off and stir until the sauce is thick, stir in the garam masala. Serve garnished with the fresh coriander. 

This is best with plain boiled rice or noodles I think.

To prepare rice for curry (from Mrs Beeton's all about Cookery)

Put ½ lb. Patna rice in a saucepan with sufficient cold water to cover. Bring to the boil, then strain, and hold the strainer under running cold water until the rice is thoroughly washed. Have ready 3-4 pt. boiling salted water, put in the rice, and cook for 12-15 min., then turn into a colander.* Rinse with hot water, cover with a clean dry cloth, and leave in a warm place until dry (½-¾ hr.), stirring occasionally with a fork.

So you're all doing it wrong!

* I've tried really hard but I can't turn into a colander.