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Curry in a hurry

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  • Curry in a hurry

    I am looking for a simple Indian with lamb preferrably and not spicy but tasty. Weve been slowly introducing the kids to different cuisines and Indians next on the list.

    I havent been successful in getting a recipe thats pitched at kids, theyre usually full on with intense flavours and could probably spook kids (well my kids anyway).

    What I imagine might work are recipes that are lighter versions made up from only some of the core ingredients. That way we can gradually build from there as they develop a taste for it.

    Any recommendations from CS culinary wizards out there?


  • #2
    Re: Curry in a hurry

    If you want a nice mild one get a jar of one of the Butter curries, meant for chicken but fine with anything. Its mild and smooth so keds usually like it, serve with a side of plain yogurt and either naan bread or papadams which the kids usually love.


    • #3
      Re: Curry in a hurry

      My recommendation for a quick and dirty curry: go for one of the Indian sauce in a jar recipes Sharwood, Pataks or whatever - from the supermarket. Theres a couple that are sweet and mild and sure to be a treat e.g. Pataks butter chicken sauce(you can still use lamb) or Sharwood Pineapple and Coconut sauce. I usually add a bit of vegie to these such as zucchini or peas and corn or the like.


      • #4
        Re: Curry in a hurry

        Lamb Saag is a mild curry with lamb and spinach. Very delicious with steam rice and naan bread (or indian bread as my kids call them ;D).

        # 8 tablespoons vegetable oil
        # 1/4 teaspoon black peppercorns ground.
        # 1t ground cloves
        # 2 bay leaves
        # 1T ground cardamon
        # 2 medium onions, finely chopped
        # 6 cloves garlic, chopped
        # 1 T grated ginger (fresh or in the tube)
        # 1kg lamb, cubed
        # 2 teaspoons cumin seeds, ground
        # 1 teaspoon coriander seed
        # 1/4 teaspoon cayenne pepper
        # 2 teaspoons salt
        # 5 tablespoons plain yogurt
        # 1kg fresh spinach, chopped (or frozen - one box)
        # 1/4 teaspoon garam masala

        1. Heat the oil in a large pot over a medium-high flame.
        2. When hot, put in the peppercorns, cloves, bay leaves, and cardamom.
        3. Stir for a second.
        4. Now put in the onions, garlic and ginger.
        5. Stir and fry until the onions develop brown specks.
        6. Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt.
        7. Stir and fry for a minute.
        8. Add 1 tablespoon of the yogurt.
        9. Stir and fry for a minute.
        10. Keep doing this until all yogurt has been incorporated.
        11. The meat should also have a slightly browned look.
        12. Add the spinach and the remaining salt.
        13. Stir to mix.
        14. Keep stirring and cooking until the spinach wilts completely.
        15. Cover tightly and simmer on low heat for about 1 hour or until meat is tender.
        16. Remove the lid and add the garam masala.
        17. Turn the heat to medium.
        18. Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce.
        19. Remove the bay leaves and serve.

        You can adjust the seasonings to taste. It is a fairly mild curry.

        I cook mine in an electric pressure cooker which only takes 1/2hr. is a great place for recipes I find.



        • #5
          Re: Curry in a hurry

          starve the kids a few days, they will eat curry eventually... ;D

          my little one does not mind butter chicken, but i think only eats it to get at the Naan...


          • #6
            Re: Curry in a hurry

            Wow, thanks for the ideas so far guys!

            Forgot to mention, they love meat on skewers.

            The challenge I have is convincing my kids that not everything needs parmesan on it!


            • #7
              Re: Curry in a hurry

              Oh at home I have a delicious recipe for Lamb skewers that are marinated in a indian spice mix. Cooked them on a BBQ and Master 3 couldnt get enough of them.

              If you like I will find it tonight and post for you?


              • #8
                Re: Curry in a hurry

                Indian food is so varied it is hard to make recommendations. It is a bit like wanting to introduce the kids to european food - do you choose pizza, or goulash, or haggis or  sauerkraut, or...

                Having said that, anything from pataks range is simple to prepare, not too confronting and their guide to mild/medium/hot seems to match most peoples expectations.
                I prefer the pataks tinned sauces to the jars.
                Rogan josh - tomato based, rich in flavour.
                Korma - creamy, mild
                There is a cashew chicken one that is popular (as long as nuts arent a problem).
                jalfrezi might also be worth a try
                Just read the description on the jar/tin and if it sounds like the sort of thing you might like, go for it.

                A lot of indian food stores sell spice mixes for quick and easy curries,  there is a chana masala mix I sometimes buy that is excellent (sorry, cant remember the brand offhand).

                Poppadoms with raita and/or mango chutney are likely to go down well. Cook twice as many poppadoms s you think you will need !

                Edit: If you serve it with rice, always use basmati rice.


                • #9
                  Re: Curry in a hurry

                  Originally posted by 1B2D2D31291704293C3C2D480 link=1302567028/0#0 date=1302567028
                  I havent been successful in getting a recipe thats pitched at kids
                  All the Indian kids I know have no problem with curries.


                  • #10
                    Re: Curry in a hurry

                    sorry....I meant to say Italo-Strine Kids


                    • #11
                      Re: Curry in a hurry

                      Poppy Seed Lamb Kebabs

                      1 large onion, grated. Squeeze onion to get 2T of onion juice
                      2 cloves garlic finely chopped
                      1 heaped teaspoon of poppy seeds
                      1 teaspoon of ground coriander
                      1 teaspoon of cumin
                      1 teaspoon of tumeric
                      1/2 teaspoon of fenugreek (I used garam masala instead)
                      4T plain yoghurt
                      500gm diced lamb

                      Mix everything together and marinate for at least 1hr (I did it overnight and it was so tender!).

                      Soak your skewers to stop burning. Thread lamb onto skewers.

                      Either BBQ or grill skewers until cooked to your liking. Remember not to squash the lamb cubes too closely or they wont cook evenly.


                      • #12
                        Re: Curry in a hurry

                        Here are a couple of recipes

                        Sheek kebabs
                        10 oz minced lamb
                        1tbsp besan (chickpea) flour
                        2tbsp yoghurt
                        1tsp garam masala
                        1 1/2 tsp salt
                        1 med onion
                        2tbsp dhania or other fresh herbs (try fenugreek, mint or coriander)
                        1desert spoon mango or lemon juice
                        Small piece of ginger
                        1/2 tsp chilli powder (optional)

                        Finely chop onion ginger and herbs. Mix everything EXCEPT the yoghurt together.
                        Form into sausage shapes around metal skewers or presoaked wooden skewers.
                        Baste with the yoghurt, then grill or bbq on high heat.

                        The recipe says to serve with mint chutney, but that is a bit fussy to make. Try mixing the remainder of the pot of yoghurt with a handful of fresh mint or coriander (finely chopped) and some grated cucumber to make a basic raita - dust a little garam masala on top if you think it will not offend the intended diners.

                        Pakora batter:
                        1 1/2 cup besan (chickpea) flour
                        1 tsp garam masala
                        2tsp salt
                        1/2 tsp turmeric
                        1/2 tsp chilli powder

                        About 1cup water

                        Mix dry ingredients, then add about 1/4 of the water
                        Mix into a stiff paste, then gradually add more water to produce a thick batter, similar consistency to what you would use for pikelets.

                        Take any vegetables, or small pieces of meat you like, dip in the batter and then deep fry until golden.
                        Some people use small cauliflower florets or sliced potato (about 5mm thick). I like to dice potato into approx 8mm cubes and mix with diced onion, then put the lot into the batter and drop about a tablespoonful at a time into the deep fryer.

                        Another really good recipe is LSD - life saving dahl, recipe on the dos hermanos blog. The lemon, ginger and cardamom just work really well together and this is far tastier than most dahl, which can be a bit bland.

                        Its not  Indian, but you might consider a scottish fusion food favourite since you are in Melbourne and ingredients are available: haggis samosa.  Recipe at


                        • #13
                          Re: Curry in a hurry

                          If your kids are happy with "italian" food from a jar, then by all means try a jar of curry mix. If they like home cooked italian food from fresh ingredients, then a simple fresh home made curry is the way to go.



                          • #14
                            Re: Curry in a hurry

                            The CS faithful come to the rescue again..thanks.

                            With the colder months ahead, Im looking forward to Sat arvos in the kitchen trying my hand at some of these recipes.



                            • #15
                              Re: Curry in a hurry

                              You will of course be roasting your own spices and grinding on demand as they do lose flavour over time