Hi Mamta / Anyone,

I have recently purchased a slow cooker as I like the idea of having a pot of curry to come home to at the end of a working day.

I make lots of indian recipes, but pretty much all of them are cooked in a deep frying pan / sautee pan usually cooked within an hour or so.

What would the process be to recreate my favourite curry recipes in a 'crock pot'?

Is it just a case of frying everything up in the usual order (ie onions/spices, tomatoes, yoghurt (if used) etc, then throwing it all in the crock pot once cooked??

Also, is this method recommended for curries or does it ruin the flavour of the spices etc?

Any pointers very welcome!!

James.

Thanks Mamta,

That does sound very easy. Were you happy with the results and how did the results compare to a more standard on the hob cooking method?!

James.

Non meat things like Kadhi, Dal Palak and other Dals were superb. I don't eat meats now, but my OH said that they (lamb curries, Roghan Josh, Sri Lankan Curry, Chicken Cinnamon etc. were 'nice'. That is high praise from him!!! In fact, I haven't had any bad dish cooked in it yet. Anything you want to cook slowly, cook in it.

Mamta

a word of warning. Due to certain regulations about food hygiene, many slow cookers have had their low temperature settings disabled before sale. This means that the slow cooker will maintain 100?C or so for the duration, and one can end up with a very dry dish.

To overcome such a suituation, should you find this, raise the ceramic dish up on coins, or something of similar height to reduce the temperature somewhat.

Indian dishes to try are the long slow cooked ones, OK bit obvious, but many dishes that are supposed to be slow cooked rarely are these days. These include the original kormas, which are really braises, and therefore slow cooked. Rogan Josh, a type of Korma, is ideal done this way, and I have acchieved excellent results, as long as the lamb is left on the bone, and the cooking liquid only comes half way up the meat, essential for the browning process, and therefore flavour. Dopiaz dishes (also kormas) also do well.

Don't forget, if you lift the lid during the cooking period, you have to add another 15 mins to the final time! each time!

Lapis / Mamta,

Many thanks. Will get slow cooking this week.

James