Iaindp Posted December 12, 2016 Report Share Posted December 12, 2016 Hi All, I put a post up asking for suggestions on a different topic and was inundated with good ideas, so I thought I'd try again on the Crimbo Curry. This Saturday is our Christmas shoot and a few of us will retire to the pub at the end of the day and after a couple, head back home for a Christmas curry al fresco - cooked over the fire pit. I've been saving my pheasant, partridge and I have a bit of duck in the freezer so am looking for three or four different curry ideas. I'd probably look to do a couple with pheasant, one with partridge one with duck and perhaps some woodpigeon breast tandoori kebabs or something... Obviously, there are loads of recipes on the web, but if anybody has anything a little bit different or who can recommend a recipe they've tried........ All ideas welcome...! Cheers, Iaindp Quote Link to comment Share on other sites More sharing options...
Lord v Posted December 12, 2016 Report Share Posted December 12, 2016 I'm a big fan of a duck Balti. I tend to use the Pataks jar sauces if I can't be bothered to actually make a sauce. (Yes I'm a heathen..) Quote Link to comment Share on other sites More sharing options...
ChrisPCarter Posted December 12, 2016 Report Share Posted December 12, 2016 I don't know of any Indian duck dishes but Thai Red Duck Curry is very nice indeed and easy to do. Something dark and spicy for the pheasant, maybe a Madras, Vindaloo or Balti as suggested. A lighter one for the partridge, Korma or Jalfrezi? Quote Link to comment Share on other sites More sharing options...
Ollieollie Posted December 12, 2016 Report Share Posted December 12, 2016 Search for, rick stein karachi curry house bradford love this one Quote Link to comment Share on other sites More sharing options...
steve_b_wales Posted December 12, 2016 Report Share Posted December 12, 2016 I make Rabbit curry. Normally start by using 3-4 jars of Morrisons curry sauce , Balti, Jalfrezi, Rogan Josh. Then I add onions, peppers, sultana's, apples, mushrooms, mustard powder, chilli powder, and pepper. I never use the same amount, so each batch tastes different - either hot or mild. Using four boned rabbits, I get around 14 'chinese meal' size tubs. Quote Link to comment Share on other sites More sharing options...
Iaindp Posted December 12, 2016 Author Report Share Posted December 12, 2016 Thanks guys, Some good ideas....Apple and sultanas in the curry?? Quote Link to comment Share on other sites More sharing options...
Iaindp Posted December 12, 2016 Author Report Share Posted December 12, 2016 If apples...why not pear? Partridge and pear curry sounds good and very festive! What sauce would I use with that though? Quote Link to comment Share on other sites More sharing options...
Ollieollie Posted December 12, 2016 Report Share Posted December 12, 2016 Each to their own where sultanas are concerned steve, can't stand when i come across them! and whole cardamon pods Quote Link to comment Share on other sites More sharing options...
bruno22rf Posted December 13, 2016 Report Share Posted December 13, 2016 Pop to good old Tesco and buy up every carton of their new Tandori Chicken and Vegetables-chuck them all in a pan over the fire and prepare to experience heaven on a plate - these are seriously the best supermarket curry I have ever tasted. Quote Link to comment Share on other sites More sharing options...
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