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Your favourite Bristol curry delivery service just added a facebook page to keep everybody posted for the latest news, offers, and promos!

Our newly published facebook page highlights and focuses on the CURRY HOTLINE 2 FOR 1 OFFER. I bet you want to know more about it and you want to hear more special things from us. So if you want to subscribe just tick the LIKE button on the LIKE box found in the sidebar of this page or just simply go to CURRY HOTLINE'S FACEBOOK PAGE (<<----by clicking the link). It's not only being updated for the latest but you can also post your comments and suggestion in our wall without any hassle!

We will update everything there especially the newest 2 FOR 1 offer second by second, so don't miss LIKING it!


Curry Hotline; Bristol's best delivery service

A MUST READ: Unlocking the secret to cool and creamy curries

Yes, curries are red, hot, and spicy BUT NOT ALL. This is the common misconception among people. Curries are indeed NOT ALWAYS red, hot, and spicy, I mean, those main elements are essential and shouldn't be absent but because of INNOVATION, the world of curry has taken into different versions which broadens it's delectableness. From columbiatribune.com, Wolfgang Puck gives us another tasty recipe.

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When many people in the Western world hear the word curry, they instantly think of something that’s hot and spicy. And, yes, some curries, especially the notorious vindaloo-style recipes from northern India, can be breathtakingly intense.

But, in truth, many curries, among my favorites, are those that are beautifully balanced stews or sautés, combining hot and mild, sweet and pungent seasonings to provide very pleasing, well-rounded experiences. Most, like the recipe I share with you here for Coconut Curry Shrimp, don’t even require bravery to eat them. It’s a perfect example of a harmonious curry that features something to please everyone.

The secret to its mild but full flavor is coconut milk, which provides a rich, creamy, soothing background for all of the other flavors. Joining it are pungent and biting garlic, ginger, and green onion; a medley of fresh citrus juices plus tangy lemongrass (look for it fresh in ethnic markets or well-stocked food stores, or substitute some lemon zest); and jam-like, tart tamarind paste (you’ll find it in the market among other Indian, Asian, or Latin ingredients; or you can substitute more lime juice). Chopped apple and banana simmering in the sauce add their own fruity sweetness.

And don’t forget the curry powder, of course. My recipe calls for a mild version of this classic blend of Indian spices, but you could substitute medium or hot curry powder if you prefer. Whichever you use, buy your curry powder in small containers, as it loses its punch over several months after opening.

Canned coconut milk is widely sold in well-stocked supermarkets and specialty foods stores; be sure to buy the unsweetened kind rather than syrupy coconut milk sold as a bar drinks ingredient. And don’t confuse coconut milk with the thin liquid you find sloshing around inside whole coconuts, which many people call “milk” but is technically coconut “water.” True coconut milk is an extract made by grinding up the coconut’s flesh with fresh water, letting it steep for several hours, and then straining the mixture. Be sure to shake the cans of coconut milk well before you open them, because their thick cream separates and forms a layer at the top of the can during storage.

Once you taste the wonderful flavor of coconut milk, you’ll want to keep using it to make more delicious curries. But the possibilities don’t stop there. Pick up a few extra cans and try the recipe I also offer here for a Coconut-Honey Granita. If you’ve chosen to make your curry spicy, it’s the perfect dessert to cool off and soothe any heat still lingering on your palate.

COCONUT CURRY SHRIMP

1/4 cup peanut oil

12 jumbo shrimp, peeled and deveined

1 large garlic clove, peeled and smashed

2 tablespoons minced fresh ginger

2 tablespoons chopped organic green onion

1 stalk fresh lemongrass, chopped, or grated zest of 1/2 lemon

1/2 organic green apple, cored and coarsely chopped

1 ripe banana, peeled and coarsely chopped

1/2 teaspoon ground cumin

2 tablespoons curry powder, mild or spicy as you prefer

1/2 lemon, juiced

1/2 lime, juiced

1/2 orange, juiced

2 tablespoons tamarind paste

2-1/2 cups canned unsweetened coconut milk

2 tablespoons chopped fresh cilantro leaves

2 tablespoons torn Thai basil leaves, or regular basil leaves

2 kaffir lime leaves, or 2 long strips lime zest

Steamed rice, for serving

In a large saucepan, heat the peanut oil over high heat. When the oil is hot enough to swirl easily and starts to turn fragrant, add the shrimp and quickly sauté, stirring continuously, just until they start to turn pink but are not yet cooked through, about 1 minute. Remove from the pan and set aside on a plate.

Reduce the heat slightly, add the garlic, ginger, green onion, lemongrass or lemon zest, apple, and banana to the pan, and sauté, stirring continuously, until they start to turn soft but have not yet colored, 3 to 4 minutes. Add the cumin and curry powder and sauté, stirring, 1 minute longer. Add the lemon, lime, and orange juices along with the tamarind paste, coconut milk, and cilantro. Raise the heat, bring to a boil, and then adjust the heat to a simmer and cook, uncovered, for 20 minutes, stirring occasionally.

Strain the sauce and return to the heat. Stir in the basil and kaffir lime leaves. Return the shrimp to the pan and cook it until just heated through and thoroughly cooked, about 3 minutes longer. Spoon some rice onto each serving plate. Place 3 shrimp on top of each plate. Spoon the sauce over and around the shrimp and rice.

Servings: 4

COCONUT-HONEY GRANITA

1 cup low-fat milk

3/4 cup honey, plus extra as needed

1-1/2 cups unsweetened coconut milk

Put the milk and honey in a saucepan. Stir over low heat until the honey has dissolved completely in the milk. Stir in the coconut milk. Taste the mixture and, 1 tablespoon at a time, stir in more honey as needed until the mixture tastes just a little bit sweeter than you like.

Pour the mixture into a 13-by-9-inch stainless-steel baking pan and put the pan in the freezer. When ice crystals begin to form — in about 30 minutes to about 1 hour, depending on your freezer — remove the pan and, with the tines of 2 forks, scrape up the crystals evenly. Return the pan to the freezer and repeat the process every 30 minutes to 1 hour, until the mixture is frozen completely, with an icy, granular texture. If not serving immediately, transfer to an airtight freezer container.

Before serving, scrape up the crystals again. Use a large spoon or ice cream scoop to transfer to individual chilled serving dishes.

Servings: 4

Curry Hotline; Bristol's best delivery service

Tomato Bath

I was searching for some tomato dominated curry recipe when I stumbled upon this very interesting recipe. By just reading the recipe's name, TOMATO BATH, I clicked it without any hesitation. It sounds like it's mudded with a lot of tomato and spices and so I tried it... Oh my! I think this is the best Tomato Curry recipe ever so I would thank Shama Pullabhotla for sharing this at ivu.org. 

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TOMATO BATH

• 2 cups Suji (Bombay Rava)
• 3 ripe tomatoes
• One big onion
• Few green chillies
• One potato
• A small piece of ginger
• Few curry leaves
• Coriander (Cilantro)
• Seasoning ingredients (Few mustard seeds, cumin seeds, split chana dal, urad dal, curry leaves and 2-3 red chillies)
• 1-2 Tblsps of oil
• Salt as required

Chop onion, ginger and green chillies into small pieces. Peel and cut the potato into small pieces. Chop the tomatoes.

Keep a deep non stick vessel on low flame and add 1 Tblsp oil to it. When the oil is warm, add all the above mentioned seasoning ingredients to it.

Once the mustard seeds start spluttering, add chopped onions, ginger and green chillies to the vessel.

When the onions turn golden brown in color, add potatoes to the mixture and fry the mixture stirring it frequently.

When the potatoes become tender, add chopped tomatoes to the mixture and fry the mixture further till the tomatoes are well done.

Add chopped coriander to the mixture and fry it till the coriander loses it color.

Add water to the mixture in 1:2 proportion, (i.e. for one cup of suji put two cups of water. In fact, you can add slightly more water for a more liquid consistency)

Add salt as required

Meanwhile, add suji to another frying pan and fry it dry on a low flame till the suji turns a little golden brown but take care not to burn it. Once the water added to the mixture begins to boil, add the fried suji to the mixture by stirring the mixture well avoiding the formation of any lumps.

Just before turning the flame off, add one more tblsp of oil to the dish and stir it well. The dish is done

Curry Hotline; Bristol's best delivery service

2 FOR 1 OFFER AT CURRY HOTLINE

         

         Enjoy eating your favourite curry in a very reasonable price! In case you don’t know this yet, CURRY HOTLINE BRISTOL is showcasing their NEWEST 2 FOR 1 OFFER!

       Starting last March Curry Hotline launched their ever affordable treat to all through the 2 FOR 1 OFFER. If you are asking what this 2 FOR 1 OFFER is? It’s an offer in which if you order two main dishes from the numerous list we have in our menu you will get a second dish for FREE! There’s more! If you spend the amount of £10 or more you will get a FREE portion of Bombay Potato or a sparkling bottle of wine (restaurant’s choice) but if you want to choose between a portion of Bombay Potato or a red wine or a white wine then you can get it by simply spending £20.

            We are also giving you special set meals for 2 person vegetarian or not, please check out our menu. If you are too busy to visit our restaurant you can always give us a quick call by just dialing 0117 908 6611 and we will deliver it to you as fast as lightning!!

           We are OPEN EVERYDAY 6pm 12 midnight so visit us at 72 Stapleton Road, Eastville, Bristol BS5 0RB. If you want to keep updated, join our mailing list at www.dailyspecialls.com!!

Curry Hotline: Good quality, freshly prepared Indian food brought direct to your door!

Curry Hotline; Bristol's best delivery service

Curried Tuna Salad

I was browsing a bunch of new curry recipes a while ago until I stumbled upon this. I decided to post this here since I am a Tuna Salad and Curry fan as well. Isn't it cool to combine to of your favorite dishes that are different into a single mouthwatering meal? Thanks to Renee Gough of elmhusrt.patch.com . 

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Curried Tuna Salad

• 1 can drained tuna
• 2 Tbsp. mayo (light works great)
• 2 tsp. curry powder (add cayenne if you want to blow your head off)
• generous pinch of salt
• 1 Tbsp. honey
• squeeze of lemon juice (optional)

For chicken curry salad use same recipe but substitute one chopped or shredded  chicken breast for tuna and add a handful of juicy, red grapes at the end.

Prepare to mop up the sweet, curried mayo off the bottom of your bowl with a hunk of crusty bread.

The smells of Indian food are heavenly.  Try it at least twice.  The first time you may shake your head.  But don’t be surprised if the sauce ends up dribbling down your chin first thing in the morning.

Curry Hotline; Bristol's best delivery service

South Indian Style Chicken Curry

So basically.. A lot of us are sort of tired of cooking the same old basic curry recipe but good thing Chef Tom of abc4.com shared this really new traditional inspired curry recipe. Try it out!


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South Indian Style Chicken Curry
Ingredients:
1 lb. boneless skinless chicken breasts
1 Tbsp. oil
½ yellow onion, diced
1 clove garlic, minced
2 tsp. chopped fresh ginger
2 cups water
½ cup unsweetened coconut
¼ cup creamy peanut butter
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. cardamom
¼ tsp. cumin
¼ tsp. black pepper
¼ tsp. turmeric
½ cup yogurt
1 Tbsp. lime juice
Salt to taste
1 jalapeño pepper, minced (optional)

Directions:
In an 6 qt (or larger) stock pot combine oil and onions over medium low heat. Cook until onions start to turn translucent. Add garlic and ginger and cook until fragrant.
Add water, chicken, jalapeño and cover. Simmer until chicken is cooked through.

In a frying pan over medium heat, add coconut and cook until golden brown, stirring frequently throughout the cooking. Remove from heat. Add peanut butter, cinnamon, nutmeg, cardamom, cumin, black pepper, turmeric, yogurt and lime juice.

Once chicken is completely cooked, add peanut/coconut mixture to the chicken and stir well.

Add salt to taste before serving.

Curry Hotline; Bristol's best delivery service

Curry Hotline's All New 2 FOR 1 OFFER!

In case you haven't heard the BIGGEST NEWS IN TOWN YET, we would like to inform everyone that Curry Hotline is offering their 2 for 1.

By just ordering any two of the numerous main dishes you can get the second dish for free. If you'll spend £10 or more, you can get a free portion of bombay potato or a bottle of wine and if you'll spend £20 or more, you can't only choose between a portion of bombay potato and a bottle of wine but also choose red or white wine!

Curry Hotline has awesome set meals, too! We have a non-vegetarian set meal for 2 person for only £21.50 (save £5.05) and a special vegetarian set meal for 2 person for £19.20 (save £4).

You're not only enjoying your favorite curry but you are also saving a couple of pounds as well. That's how Curry Hotline serve their beloved costumers! 

Don't forget to visit Curry Hotline at 72 Stapleton Road, Eastville, Bristol BS5 0RB. For free delivery within 5 miles of the city center you can ring us in this number: 01179086611. Check out our specials and our full list menu online www.curryhotlinebristol.co.uk!