what's missing in my curry?

[crisgal]

i fried my onions until they were really brown, seared the stewing steak, dry fried the curry powder, cumin, coriander and chilli, and bunged it in the slow cooker for 6 hours with some beef stock and a tin of chopped tomatoes and salt and pepper.
Don't get me wrong, it's quite nice, and lovely and tender, but there's something missing. What could i add to it now?
It seems to be missing a richness. Maybe coocnut cream? (Although I have put that with a beef curry.)

[Booldawg]

didnt see any ginger and garlic in your recipe.

[giveup]

Coconut milk

[mccfluff]

not all indians are hindu matt, my mums parents weren't and ate beef - in fact it was my gran who introcuded me to beef rendang, she was an amazing cook

[EcclesCake]

Well spotted Booldawg, they would certainly have added more depth of flavour.

[vodkancoke]

In addition to what you have put in it crisgal, I would have also added, garlic, ginger, turmeric, garam masala, curry leaves, lime juice, tandoori paste and coconut cream/milk or yoghurt

[boxtops]

I'd go for garam masala, too.

[Manpie]

Garlic ? Ginger ? Cardamom ? Cloves ? Bay leaves ? Yoghurt ? Garam masala ?

[gingejbee]

Fresh coriander at the end always adds "authenticity" - and perhaps a dollop of yoghurt.

[dickythecook]

St Stephen Fry of QI and twitter informed the watchers of one prog that 'sacred' is a christian concept and therefore the cow is not sacred in India. Neither is it worshipped. I hope I got that right, no doubt there is some clever person who knows for definite

[crisgal]

Thanks everyone your replies are so interesting.

i did put garlic in - with my onions, (just forgot to list it) and fried in oil. i then used the same pan for the spices. i get the point about the ghee, would have been better, but wasn't intentionally making a low fat curry.
i have many recipes on 'authentic' curries and have even been on an indian cookery course! My point here was that, it was a ease way to use up my steak and as i hadn't made a full - all ingredients - curry, i could tell and wondered how to improve it now it's cooked.

Mccfluff - Do you have a recipe for the rendang?

[crisgal]

and the comment about the slow cooker is unusual. i thought they worked because there isn't anywhere for flavour to escape as it were.
as i say, it's fascinating to hear of other people's experiences and opinions. that's whay i love this site so much!

[Traci66]

There is a shop in York called the Spice Box and they sell all spices needed for curries, so let's say you want a rendang, they ask you how hot and then put all the spices together and you take it home, add meat etc, they are really good and available to order on line.

[Zeuhl]

The trick to add creaminess is not adding stuff - it's a 2 stage cooking process.

Cooking up some of the onions, garic, spice etc allowing to cool then blending makes an additive for later which adds the 'restaurant creaminess'.

I'll try find a recipe online for you.

[sandyRoe]

A couple of Bay leaves?

[crisgal]

i've just looked on their site - it's amazing!

[mccfluff]

errm yes, go to devon find my mum, sit in kitchen and casually go "do you remember grans rendang"

next thing you know....

rick stein did one which was pretty bang on i'll see if i can find it :-)

[crisgal]

zeuhl - like this recipe i've found? does it really make a difference then?


The Secret Onion Paste (biggest secret!)
2 lge white onions, chopped finely
4 cloves garlic
3tbs vegetable oil
Pinch of cumin
Pinch of cinnamon

Place raw onion and garlic into blender. Add enough water to come about halfway up the side of the blender and blend until WELL smoothed.

Heat the oil in a pan on a high heat, adding the mixture (it will spit!!!)

Reduce this down until it gets dryer then add the spices and continue frying until it turns into what looks a bit like bread dough. This may take some time but is worth it for the final taste! Be careful not to burn this as it will be ruined. Taste the finished product - tastes almost "soapy" - remind you of anything familiar?

[giveup]

After all this I fancy a curry

[mccfluff]

http://www.malaysianf...recipebeefrendang.htm

this looks pretty spot on, mum leaves out the fresh coconut tho as i don;t like the texture of it....

[crisgal]

oh my goodness mccfluff - i'm actually drooling. I think i'd love the coconut. Definitely worth a trip from blackpool to devon!