Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: bigboaby1 on July 30, 2013, 05:30 PM
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Hi guys..Mr Singh is on holiday this week.. We have another chef coming in so at long last he showed exactly what he puts in his base sauce..The 25k version takes about 2 nights to make so half the time i would miss things.....this one is only 4k...He would never divulge anything to me in the past..I would pick things up here and there.. His recipe is a closely guarded secret..He had no choice in the matter and showed me everything..he didn't want another chef making some other base sauce..I've never had the luxury for example CBM being showing everything step by step......Made the base in the house today and it taste's incredible i'm having to pull myself away from the pot it's that good..for new members on here you really need to try this or any one else for that matter..A few things i noticed when he was making the base there was no garlic or ginger or methi...i asked him why..he said "you only add it when making your final curry." I thought "ok makes sense"...i made a quick chicken curry earlier on with the addition of garlic and ginger methi..it just blew me away///That' my rant over with guys enjoy..ps probably with this base it will enable you to add mix powders if you prefer..This is totally BIR don't miss out guys....
4kg sliced onions
Approx 2 ? 2.25L water
Heaped tablespoon salt
Cook until reduced then add:
1TBSP cumin seeds
Handful of coriander leaf
1 tsp garam masala
4 heaped TBSP turmeric
50g creamed cocnut block
1 green chilli
? red pepper
1 litre veg oil
4 TBSP tomato puree
Cook on for 1 hour then blend
Cook on until oil rises to top (about an hour)
Note no garlic, ginger, methi as these are added at the curry making stage
http://www.youtube.com/watch?v=scQqsdxBREA (http://www.youtube.com/watch?v=scQqsdxBREA)
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How does it compare to the 3.5k base as I think that's brilliant
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Does the chef know you have published his closely guarded secret?
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The video is "not available on this platform" (ipad). Have you ticked the box which says not to make it available on mobile devices?
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Hi
Can't view as stated. Could someone write this video down please, just in case it gets taken down.
Regards
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Can't view as stated. Could someone write this video down please, just in case it gets taken down.
Already downloaded. I can make available via Dropbox if Bigboaby gives his permission.
** Phil.
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thanks alex/fred/bigboaby, looks to be worth a go, is it the same deal as the original Glasgow base with no mix powders required, or...?
how do we make a madras with it?
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Thanks BB1. I hope your efforts are not going to get you into trouble in any way.
All the best.
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Thanks for this BB.
Tried it last night and have to say I was seriously impressed with the Korma and CTM that I cooked, the best I've ever made.
Looking forward to trying more..... :)
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I tried this base at the weekend. Impressions are that its a nice simple base but not that different from any others here. Plus points are that it is very easy to make. I left mine on heat for a bit too long on the final boil and it had just started to develop a brown tinge, however I was constantly tasting and the colour change did not affect the flavour.
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I still cant view this video, can someone help me please?
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I still cant view this video, can someone help me please?
Thats because its now private.
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PM for alternative link.
** Phil.
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What's 4k and 25k etc??? :D
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What's 4k and 25k etc??? :D
4 kilos onions about 7 lbs. in old money, "k" refers to weight.
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What's 4k and 25k etc??? :D
4 kilos onions about 7 lbs. in old money, "k" refers to weight.
Dam, I though it meant 4 thousand onions. :-\
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Dam, I though it meant 4 thousand onions. :-\
No that was the recipe before it was revised.
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I still cant view this video, can someone help me please?
Thats because its now private.
I can see that gay iscon, just wandered why
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Can someone post up the recipe or this thread will be deleted.
Stew
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4kg sliced onions
Approx 2 ? 2.25L water
Heaped tablespoon salt
Cook until reduced then add:
1TBSP cumin seeds
Handful of coriander leaf
1 tsp garam masala
4 heaped TBSP turmeric
50g creamed cocnut block
1 green chilli
? red pepper
1 litre veg oil
4 TBSP tomato puree
Cook on for 1 hour then blend
Cook on until oil rises to top (about an hour)
Note no garlic, ginger, methi as these are added at the curry making stage
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What's 4k and 25k etc??? :D
4 kilos onions about 7 lbs. in old money, "k" refers to weight.
Oh I see... Thanks Les
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Anybody know how to view this vid? Cheers :)
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Anybody know how to view this vid? Cheers :)
PM for alternative link.
** Phil.
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Can someone post up the recipe or this thread will be deleted.
Stew
Good Idea that ;D to delete, I mean ;)
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;D lol @ chewy
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We've already lost H4ppy Chris to the sheep-shaggers' forum; do we really want to lose Bigboaby1 as well ?
** Phil.
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No we don't, he is on RCR primarily, his base is the 1 I use all the time and as I am from Glasgow it makes spot on curries
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No we don't, he is on RCR primarily, his base is the 1 I use all the time and as I am from Glasgow it makes spot on curries
Agreed. Whilst the majority of ingredients are common, there is no doubt that regional differences definitely exist just as there seem to be regional dishes. If this base is producing "spot on curries" then future contributions must be encouraged to perfect that particular region menu and methods. Whilst the end results may not be in line with our own regional tastes, this certainly ticks the boxes for one area as quite a few have testified.
I just wish i could tick my own regional box >:( But then again, nobody said this BIR thing would be easy. But it is good fun and certainly educational as well as producing fair to sometimes excellent food ;)
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We've already lost H4ppy Chris to the sheep-shaggers' forum; do we really want to lose Bigboaby1 as well ?
** Phil.
Been off-line for a few days, what happened, has H4ppy Chris been naughty? His posts seem to have vanished too, is he now an unperson, and what is this woolophile forum of which you speak?
Baffled,
Rob
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Been off-line for a few days, what happened, has H4ppy Chris been naughty? His posts seem to have vanished too, is he now an unperson, and what is this woolophile forum of which you speak?
I will try to answer your questions as best I can, Rob. H4C posted a message late one evening in which he begged us not to force him to choose between this forum and A. N. Other, the latter being the woolophile one to which you refer. It contained hyperlinks, one or more of which may have been to the other place (I don't know whether this was in fact the destination; I did not follow any of the links). The next morning Admin posted a reply to the effect of "Choice made for you", and from that point on, nothing more was heard of from H4C, on this forum at least. He may well still be posting in the other place. As to the exact identity of the other place, I leave that to you to discover for yourself
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Phil,
Thanks very much for taking the trouble to provide the explanation.
Best regards,
Rob