Curry Recipes Online

Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: DARTHPHALL on March 30, 2005, 08:50 AM

Title: Best Base to Date
Post by: DARTHPHALL on March 30, 2005, 08:50 AM
Below is the curry base witch i have had the best results from.
       I believe its simplicity makes it so successful a curry gravy.
       It comes from "The Curry Secret" by Kris Dhillon.Yes allot of you have read it but some may have not.i have made slight alterations with method,but have no effect
       on the end result.

                And its about time i started to contribute to this forum,by the way it is the best !!!!
   INGREDIENTS.
   2LB (900g) COOKING ONIONS.
   2oz (50g) GREEN GINGER.
   2oz (50g) FRESH GARLIC CLOVES.
   2.75 PINT (1 LITRE 570ml) WATER.
   1 TEASPOON SALT.
   1 TIN (400 g ) TOMATOES.
   8 TABLESPOONS VEG OIL.
   1 TEASPOON TOMATOE PUREE.
   1 TEASPOON TURMERIC.
   1 TEASPOON PAPRIKA.
   
   METHOD.
   1. peel & roughly chop onions, ginger & garlic.
   2. blend until smooth ginger & garlic in 0.5 pint (275 ml ) water.
   3. put onions ,blended garlic & ginger in large saucepan & remaining water.
   4. add salt bring to the boil, turn down heat to a low simmer for 40-45 minutes ,leave lid on.
   5. when time is up leave to cool.
   6. blend all the curry base until completely smooooooth !! 8) 8) 8)
   7. blend until smooooth 8) 8) the tin of tomatoes (yes take them out of the tin first !!)
   8. put the oil, tomtoe puree, turmeric, paprika & blended tomtoes in large saucepan, bring to boil,turn down heat & cook for ten minutes.then add to blended
   onion mix,  bring to the boil again,turn down heat allow to simmer on a heat that allows you to skim sauce without it splattering everywhere,
   you will know that fine line on your own cookers as it varies.
   9. as it simmers away you`ll notice a froth rising to the surface,you need to skim this of & keep doing so for 20-25 minutes,keep stirring as to stop sauce sticking
   to pan.
   10. leave to cool .
   11.you can now freeze . split into 425ml (0.75 pint) portions. I double everything & end up with 8 portions.each portion is capable of making 4 Indian
   take-away size portions.or 2 for me !!
   i have tried all the bases on this forum but have had best results with this.
   I ve got a very good result last night & will post the curry itself later. ;) ;)
Title: Re: BEST BASE TO DATE.
Post by: DARTHPHALL on March 31, 2005, 10:05 AM
:) OK HERE`S THE CURRY & RESULT(Ive eaten it all so none for you Ghanna ).
? Makes good copy of vindalloo/tindallo(down here in Cornwall )
 INGREDIENTS.
 1. 1 PORTION CURRY BASE(0.75 PINT 425ML).
 2. 2 LARGE SPANISH ONIONS.
 3. 1 MEDIUM CARROT(6"? :o :o :o ).
 4. 1 WHOLE GARLIC BULB.
 5. 1 0Z / 25G FRESH GINGER.
 6.? 500 ML VEG.. OIL.
 7. 400G TIN TOMATOES.
 8. TABLESPOON TOMATOE KETCHUP.
 9. TABLESPOON TOMATOE PUREE.
 10.BIRDS EYE CHILLIES(BETWEEN 12 / 15) TOO MANY CAN CHANGE THE FLAVOUR.
 11. HALF TEASPOON FENUGREEK.
 12. 3 DESERT SPOONS EXTRA HOT CHILLI POWDER.(MUST NOT BE THE BROWN CRAP YOU GET FROM SUPERMARKETS AS ITS NOT HOT &
? ? ? EFFECTS THE OVERALL FLAVOUR, USE BRIGHT RED/ORANGE FROM GOOD SHOP =SPICEOLOGY ON EBAY IS VERY GOOD.)
 13. HALF TEASPOON SALT.
 14. 3 LARGE CHICKEN BREASTS(HE SAID BREASTS !!? :o :o )
 15. 1 TEASPOON GROUND CUMIN.
 16. 1 TEASPOON GROUND CORIANDER.
 17. 1 TEASPOON OF GOOD QUALITY GROUND GARAM MASALA.(SPICEOLOGY AGAIN? !!)
 18. 2 WHOLE STAR ANISE.
 19. FRESH CORIANDER.
 20. HALF TEASPOON TURMERIC.
 METHOD.
 1.Roughly chop onions,garlic, ginger,chillies & carrot.(keep separate).
 2. Fry onions in 500ml oil (until BROWN not golden now they`re bloody sweet? ;) ;) ).
 3. Add to onions chillies, garlic, ginger, carrot,tin tomatoess, tomatoe ketchup & tomatoe puree.
 4. Bring to boil then cook low 10 minutes.Whilst adding a mug of hot water & 1 portion base mix.
 5. Allow to cool then puree till smoooooth? 8) 8) 8) 8) 8) !!!!
 6. Now add the 2 Star Anise,Cumin,Coriander,Chillie powder,Garam Masala & Fenugreek.
 7. Bring to boil then turn down heat to simmer, the oil will now start to separate again.
 8. Keep simmering for about 10/15 minutes.Add tablespoon fresh Coriander ,allow to cool.
?
? IMPORTANT= EAT NEXT DAY!!(It has been touched on in this forum & i have to 100% agree ,with all the cooking spices ect.. your ability to
? taste is greatly impaired.

 CHICKEN.
 1.Dice chicken breasts put in pan of boiling water add turmeric turn down heat & cook until cooked right through, then drain & put in above curry
. ;D ;D.
? RICE.
? No one has mentioned about the bed of fragrant(& sweet ) rice there curries rest on i think it is important to capture "that taste"
? i have tried with & without & with is a whole lot more nicer & (sweeter) in the rice are Cardamom pods,Cassia bark,Cloves,Star Anise, Bay leaves
? & a Little coconut.I have bought a curry & had it without rice & find it ok but amazing when combined with the rice & since coming to this
 conclusion have been very successfull in emulating my local take-away`s.
?
? RESULT.Of above recipe last night.
 This tasted just like my local take-aways but oddly did not smell exactly the same ,i`ve had this before (not this recipe,but one very similar)
? were its smelled exactly
? the same but not tasted ,i have that recipe in my curry log , I'm going to experiment & combine both & see if have the holy grail,will post next
? weekend the result of my work.
? Again bear with me i have never contributed to a forum so i am new to it all so go easy on the criticism, we all want the same thing & by
? collating all information i am positive we`ll get it right & soon !! :) :) :)
   
   
? ?



Title: Re: BEST BASE TO DATE.
Post by: Curry King on March 31, 2005, 10:17 AM
10.BIRDS EYE CHILLIES(BETWEEN 12 / 15) TOO MANY CAN CHANGE THE FLAVOUR.
 

Too many can cause you breathing problems, ive been there  ::)
Title: Re: BEST BASE TO DATE.
Post by: DARTHPHALL on March 31, 2005, 10:51 AM
Ive made a Phall with 25 Birds eye chillies, 2 Scotch Bonnets & half a tub of extra hot Vindallo powder was able to breath but.Eating it was much like burrowing through the earths core scooping a mouthfull of hot Magma chewing it 20 times? then nailing your mouth to a salty hot plate !!
And no i do not make them that hot it was a one off.Bit like the time i ate a raw scotch bonnet "BLOODY HELL".The early years of a young
DARTHPHALL were arduous & painfull .But now i am the master.As DarthVader said " your Vindallo powders are weak old man ". ;D ;D
Title: Re: BEST BASE TO DATE.
Post by: Curry King on March 31, 2005, 11:02 AM
Belive me, I love a really hot curry but given I eat so much of it I find that having the skin taken of the back of my throat every night a bit of a chore.  Plus the fact if its too hot I can't taste how perfect my sauce is  8)
Title: Re: BEST BASE TO DATE.
Post by: DARTHPHALL on March 31, 2005, 11:19 AM
I have to agree with you Curry King.
         And in answer to a question we all ask "why does it taste hot after Ive eaten it" ?
Title: Re: BEST BASE TO DATE.
Post by: Yellow Fingers on March 31, 2005, 01:37 PM
This tasted just like my local take-aways but oddly did not smell exactly the same ,i`ve had this before (not this recipe,but one very similar)
? were its smelled exactly
? the same but not tasted ,i have that recipe in my curry log , I'm going to experiment & combine both & see if have the holy grail,will post next
? weekend the result of my work.
? ?
Darth can you post the recipe that you think gives you the right curry smell please.
Title: Re: BEST BASE TO DATE.
Post by: ghanna on March 31, 2005, 08:50 PM
hi, Darthphal
i liked your curry i printed it out and i am going to try it.
it is very origanal and true curry
you used two kinds of gravy , boiled onion gravy and fried onion gravy, i wonder how do you get to know it.
please tell us of any other curry recipes you do have, i am very interested.
please see my post to yellowfingers about gravies.
thank you in advance
waiting for more curry recipes
ghanna
Title: Re: BEST BASE TO DATE.
Post by: DARTHPHALL on April 01, 2005, 06:09 PM
OK Ghanna & all on the forum
 hear is my " bloody hell it smells just like my take-away " curry.
  Make the base as indicated at top of this thread.(BEST BASE TO DATE ).
 INGREDIENTS.FOR THE ACTUAL CURRY.
 1. 2 LARGE SPANISH ONIONS
 2. 1 WHOLE GARLIC BULB.
 3. 1oz 25g FRESH GINGER.
 4. 14oz 400g TIN CHOPPED TOMATOES.
 5. 1 TABLESPOON TOMATOE KETCHUP.
 6. 1 TABLESPOON TOMATOE PUREE.
 7. 12 BIRDSEYE CHILIES.
 8. 2 WHOLE STAR ANISE.
 9. 1 TEASPOON GROUND CUMIN.
 10. 1 TEASPOON GROUND CORIANDER.
 11. 3 DESERT SPOON EXTRA HOT CHILLIER POWDER ( ORANGE/BRIGHT RED ) NOT BROWN RUBBISH.
 12. 1 TEASPOON FENGREEK.
 13. 1 TEASPOON GARAM MASALA.
 
 METHOD.
   
 Finely chop 2 large Spanish onions , Garlic & Ginger.
 Heat 600ml of veg oil in large pan(i use a very large stew pot so i can heat it up really hot & have no oil spitting all over my brilliant white kitchen ;D ;D)
 This heating at high temp i believe gives the right smell as you have changed the properties of the oil,this is were i agree that if you use the oil from a previous
  batch to start another you get that taste & smell ,
 cook/fry the onions till they just start to go brown ( they are really sweet now !! )
 Add Ginger & Garlic cook until onions are browning all over turn down heat (medium).
 Add all spices ( not star anise ) cook for about 5 minutes.
 Add tin tomatoes,ketchup,puree & chillies bring to boil then turn down cook for approximately 10 minutes ( medium).
 Allow to cool then puree all ingredients add Star Anise cook medium 10 minutes. 
 Chop finely some coriander & stir into curry gravy.
 leave till next day.you will notice how sweet it has become & smells really nice ( can ya smell it ??)
 I COOK ALL MY CHICKEN THE SAME WAY  .3 breasts diced.put in pan, boil kettle put into pan with chicken & half teaspoon Turmeric & cook until cooked right through.
 I believe my success is due to my recipe`s being simple in spice content (if you had a take-away what would you do ?)
 I hope this is of use to you all. ALL THE BEST DARTHPHALL.
 p.s Ever eaten too many phall`s !!! ;D ;D ;D ;D
Title: Re: BEST BASE TO DATE.
Post by: ghanna on April 01, 2005, 06:46 PM
Hi , Darthphall
it is another very good curry ,i will try it as well.
you are so funny and simple.
thanks
ghanna
Title: Re: BEST BASE TO DATE.
Post by: adamski1964 on April 06, 2005, 09:57 PM
Ive made a Phall with 25 Birds eye chillies, 2 Scotch Bonnets & half a tub of extra hot Vindallo powder

i know i am a newbie here, but bloody hell are you off your box????(http://smilies.sofrayt.com/%5E/_950/crazy.gif)

I like my curries hot, (vindaloo etc), but...........

scotch bonnets are the devils scrotums

sorry hope i caused no offence
Title: Re: BEST BASE TO DATE.
Post by: DARTHPHALL on April 07, 2005, 07:30 PM
NO YOU ARE NOT OUT OF YOUR BOX !!! I AM Remember if its gonna be a phall make it a DARTHPHALL MUHAHAAHAAAAA !! ;D ;D ;D ;D
Title: Re: BEST BASE TO DATE.
Post by: DARTHPHALL on May 31, 2005, 08:07 AM
Didn't finish this post the recipe were it smells like my local turns out different every time & not always smells right, there must be some truth that technique & experience help you create a take-away style curry, i seem to have lost my way recently following the recipes of other threads i`m beginning to believe my local is slightly different & to some point uses very fresh ingredients, some of the recipes given to us by BIR`s are bloody rubbish(except the base mix it`s a huge step in the right direction !! ;D ;D) & i would not like to get a take-away from them( no one has mentioned Spring Onion, whole cumin seeds ,whole black Mustard seeds or Poppy seeds ??) & other things .
time to go back to my roots !!!!!
Title: Re: BEST BASE TO DATE.
Post by: chillihead on August 19, 2005, 08:56 PM
Hi all,

Im new to posting here but I have been browsing these forums for many months. Tonight I finally decided to get my a$$ into gear and im trying DarthPhall's recipe. I made the base a couple of days ago and frooze it and im literally cooking his vindaloo recipe at the moment. I cant wait to try it, smells yummy already!

:)
Title: Re: BEST BASE TO DATE.
Post by: DARTHPHALL on August 19, 2005, 09:32 PM
Hope it turns out as it does for me yummeee !!!
 

  All the best DARTHPHALL.....
Title: Re: BEST BASE TO DATE.
Post by: chillihead on August 19, 2005, 10:43 PM
End result tastes very nice and very similar in texture to my local Vindaloo. I have saved it into portions and will try it tomorrow as the recipe says. I used 12 thin green chillies and 2 desert spoons of hot chilli powder instead of the birds eyes as my misses doesnt like it mega hot. It tastes nice now but tomorrow im hoping it will be better!  ;D

Question for you Darthphall - how long can you keep the curry frozen for?
Title: Re: BEST BASE TO DATE.
Post by: DARTHPHALL on August 20, 2005, 08:37 AM
Good question.
Home-made Curries = I`ve had Home-Made Curries in the freezer for 2-3 weeks ( freeze them for work you see) & they taste as good frozen as they do fresh.( if not better).

But i`ve frozen Take-away Curries & after a week they taste very bland & seem to lose all their flavor.

   Also not many have tried my DARTH MASALA please do try it,
       I'm sure you`ll love it,reduce Chillies for less heat for ya misses. ;D
                      .....http://www.curry-recipes.co.uk/curry/index.php?topic=330.0

           It makes a very nice & tasty Curry, Experiment with it & enjoy my good friend. :)
Title: Re: BEST BASE TO DATE.
Post by: Midge on October 31, 2005, 04:06 PM
OK Ghanna & all on the forum
 hear is my " bloody hell it smells just like my take-away " curry.
? Make the base as indicated at top of this thread.(BEST BASE TO DATE ).
 INGREDIENTS.FOR THE ACTUAL CURRY.
 1. 2 LARGE SPANISH ONIONS
 2. 1 WHOLE GARLIC BULB.
 3. 1oz 25g FRESH GINGER.
 4. 14oz 400g TIN CHOPPED TOMATOES.
 5. 1 TABLESPOON TOMATOE KETCHUP.
 6. 1 TABLESPOON TOMATOE PUREE.
 7. 12 BIRDSEYE CHILIES.
 8. 2 WHOLE STAR ANISE.
 9. 1 TEASPOON GROUND CUMIN.
 10. 1 TEASPOON GROUND CORIANDER.
 11. 3 DESERT SPOON EXTRA HOT CHILLIER POWDER ( ORANGE/BRIGHT RED ) NOT BROWN RUBBISH.
 12. 1 TEASPOON FENGREEK.
 13. 1 TEASPOON GARAM MASALA.
 
 METHOD.
? ?
 Finely chop 2 large Spanish onions , Garlic & Ginger.
 Heat 600ml of veg oil in large pan(i use a very large stew pot so i can heat it up really hot & have no oil spitting all over my brilliant white kitchen ;D ;D)
 This heating at high temp i believe gives the right smell as you have changed the properties of the oil,this is were i agree that if you use the oil from a previous
? batch to start another you get that taste & smell ,
 cook/fry the onions till they just start to go brown ( they are really sweet now !! )
 Add Ginger & Garlic cook until onions are browning all over turn down heat (medium).
 Add all spices ( not star anise ) cook for about 5 minutes.
 Add tin tomatoes,ketchup,puree & chillies bring to boil then turn down cook for approximately 10 minutes ( medium).
 Allow to cool then puree all ingredients add Star Anise cook medium 10 minutes.?
 Chop finely some coriander & stir into curry gravy.
 leave till next day.you will notice how sweet it has become & smells really nice ( can ya smell it ??)
 I COOK ALL MY CHICKEN THE SAME WAY? .3 breasts diced.put in pan, boil kettle put into pan with chicken & half teaspoon Turmeric & cook until cooked right through.
 I believe my success is due to my recipe`s being simple in spice content (if you had a take-away what would you do ?)
 I hope this is of use to you all. ALL THE BEST DARTHPHALL.
 p.s Ever eaten too many phall`s !!! ;D ;D ;D ;D


at what point do I add the Bassic Curry Sauce when making this recipe do you know?
Title: Re: BEST BASE TO DATE.
Post by: thomashenry on October 31, 2005, 04:10 PM
Best base is Kris Dhillion. Just use that. Don't waste your time experiementing with loads of types of base. USe the KD one, and concentrate on cooking curries with that. You can get perfect BIR dishes from it.
Title: Re: BEST BASE TO DATE.
Post by: Curry King on October 31, 2005, 04:36 PM
Best base is Kris Dhillion. Just use that. Don't waste your time experiementing with loads of types of base.

I don't think so, Ive tried a few bases and the KD one does nothing for me, yes you can make a nice curry with it but its not right.? I'm aware that Pete and others have had success with certain variations of it but that doesn't make it 100% correct.? Half the fun is experimenting anyway if it wasn't im sure most of us wouldn't bother.
Title: Re: BEST BASE TO DATE.
Post by: Midge on October 31, 2005, 05:08 PM
OK Ghanna & all on the forum
 hear is my " bloody hell it smells just like my take-away " curry.
? Make the base as indicated at top of this thread.(BEST BASE TO DATE ).
 INGREDIENTS.FOR THE ACTUAL CURRY.
 1. 2 LARGE SPANISH ONIONS
 2. 1 WHOLE GARLIC BULB.
 3. 1oz 25g FRESH GINGER.
 4. 14oz 400g TIN CHOPPED TOMATOES.
 5. 1 TABLESPOON TOMATOE KETCHUP.
 6. 1 TABLESPOON TOMATOE PUREE.
 7. 12 BIRDSEYE CHILIES.
 8. 2 WHOLE STAR ANISE.
 9. 1 TEASPOON GROUND CUMIN.
 10. 1 TEASPOON GROUND CORIANDER.
 11. 3 DESERT SPOON EXTRA HOT CHILLIER POWDER ( ORANGE/BRIGHT RED ) NOT BROWN RUBBISH.
 12. 1 TEASPOON FENGREEK.
 13. 1 TEASPOON GARAM MASALA.
 
 METHOD.
? ?
 Finely chop 2 large Spanish onions , Garlic & Ginger.
 Heat 600ml of veg oil in large pan(i use a very large stew pot so i can heat it up really hot & have no oil spitting all over my brilliant white kitchen ;D ;D)
 This heating at high temp i believe gives the right smell as you have changed the properties of the oil,this is were i agree that if you use the oil from a previous
? batch to start another you get that taste & smell ,
 cook/fry the onions till they just start to go brown ( they are really sweet now !! )
 Add Ginger & Garlic cook until onions are browning all over turn down heat (medium).
 Add all spices ( not star anise ) cook for about 5 minutes.
 Add tin tomatoes,ketchup,puree & chillies bring to boil then turn down cook for approximately 10 minutes ( medium).
 Allow to cool then puree all ingredients add Star Anise cook medium 10 minutes.?
 Chop finely some coriander & stir into curry gravy.
 leave till next day.you will notice how sweet it has become & smells really nice ( can ya smell it ??)
 I COOK ALL MY CHICKEN THE SAME WAY? .3 breasts diced.put in pan, boil kettle put into pan with chicken & half teaspoon Turmeric & cook until cooked right through.
 I believe my success is due to my recipe`s being simple in spice content (if you had a take-away what would you do ?)
 I hope this is of use to you all. ALL THE BEST DARTHPHALL.
 p.s Ever eaten too many phall`s !!! ;D ;D ;D ;D


at what point do I add the Bassic Curry Sauce when making this recipe do you know?

This is a curry recipe! Not a Basic Curry Sauce anyways right?  So at what point do I add the basic curry sauce?
Title: Re: BEST BASE TO DATE.
Post by: Curry King on October 31, 2005, 05:21 PM
You got me there I thought it was a base   :-[
Title: Re: BEST BASE TO DATE.
Post by: pete on October 31, 2005, 06:47 PM
This is a curry recipe! Not a Basic Curry Sauce anyways right?? So at what point do I add the basic curry sauce?
I believe you just add the cooked chicken to the sauce
i`ve frozen Take-away Curries & after a week they taste very bland & seem to lose all their flavor.
I have frozen loads, successfully
Mine all come back (sometimes a little less crisp) but full of flavour and, very annoyingly, STILL with the taste
Title: Re: BEST BASE TO DATE.
Post by: thomashenry on October 31, 2005, 07:29 PM
Best base is Kris Dhillion. Just use that. Don't waste your time experiementing with loads of types of base.

I don't think so, Ive tried a few bases and the KD one does nothing for me, yes you can make a nice curry with it but its not right.  I'm aware that Pete and others have had success with certain variations of it but that doesn't make it 100% correct.  Half the fun is experimenting anyway if it wasn't im sure most of us wouldn't bother.

I'm now banging out perfect BIR dishes with it day in day out. Took me a while to get there (5 years!), but now I'm nailing it every time. The missing link is in the dish cooking, not the base. Dhillion is spot on, seriously.
Title: Re: BEST BASE TO DATE.
Post by: Midge on October 31, 2005, 09:18 PM
This is a curry recipe! Not a Basic Curry Sauce anyways right?? So at what point do I add the basic curry sauce?
I believe you just add the cooked chicken to the sauce
i`ve frozen Take-away Curries & after a week they taste very bland & seem to lose all their flavor.
I have frozen loads, successfully
Mine all come back (sometimes a little less crisp) but full of flavour and, very annoyingly, STILL with the taste

OK Ghanna & all on the forum
 hear is my " bloody hell it smells just like my take-away " curry.
  Make the base as indicated at top of this thread.(BEST BASE TO DATE ).
 INGREDIENTS.FOR THE ACTUAL CURRY.
 1. 2 LARGE SPANISH ONIONS
 2. 1 WHOLE GARLIC BULB.
 3. 1oz 25g FRESH GINGER.
 4. 14oz 400g TIN CHOPPED TOMATOES.
 5. 1 TABLESPOON TOMATOE KETCHUP.
 6. 1 TABLESPOON TOMATOE PUREE.
 7. 12 BIRDSEYE CHILIES.
 8. 2 WHOLE STAR ANISE.
 9. 1 TEASPOON GROUND CUMIN.
 10. 1 TEASPOON GROUND CORIANDER.
 11. 3 DESERT SPOON EXTRA HOT CHILLIER POWDER ( ORANGE/BRIGHT RED ) NOT BROWN RUBBISH.
 12. 1 TEASPOON FENGREEK.
 13. 1 TEASPOON GARAM MASALA.
 
 METHOD.
   
 Finely chop 2 large Spanish onions , Garlic & Ginger.
 Heat 600ml of veg oil in large pan(i use a very large stew pot so i can heat it up really hot & have no oil spitting all over my brilliant white kitchen  )
 This heating at high temp i believe gives the right smell as you have changed the properties of the oil,this is were i agree that if you use the oil from a previous
  batch to start another you get that taste & smell ,
 cook/fry the onions till they just start to go brown ( they are really sweet now !! )
 Add Ginger & Garlic cook until onions are browning all over turn down heat (medium).
 Add all spices ( not star anise ) cook for about 5 minutes.
 Add tin tomatoes,ketchup,puree & chillies bring to boil then turn down cook for approximately 10 minutes ( medium).
 Allow to cool then puree all ingredients add Star Anise cook medium 10 minutes. 
 Chop finely some coriander & stir into curry gravy.
 leave till next day.you will notice how sweet it has become & smells really nice ( can ya smell it ??)
 I COOK ALL MY CHICKEN THE SAME WAY  .3 breasts diced.put in pan, boil kettle put into pan with chicken & half teaspoon Turmeric & cook until cooked right through.
 I believe my success is due to my recipe`s being simple in spice content (if you had a take-away what would you do ?)
 I hope this is of use to you all. ALL THE BEST DARTHPHALL

OK, so after I have added the Basic Curry Sauce to the Chicken then add the above recipe once its all done?
Title: Re: BEST BASE TO DATE.
Post by: Midge on October 31, 2005, 09:19 PM
Best base is Kris Dhillion. Just use that. Don't waste your time experiementing with loads of types of base.

I don't think so, Ive tried a few bases and the KD one does nothing for me, yes you can make a nice curry with it but its not right.? I'm aware that Pete and others have had success with certain variations of it but that doesn't make it 100% correct.? Half the fun is experimenting anyway if it wasn't im sure most of us wouldn't bother.

I'm now banging out perfect BIR dishes with it day in day out. Took me a while to get there (5 years!), but now I'm nailing it every time. The missing link is in the dish cooking, not the base. Dhillion is spot on, seriously.

The Dish cooking? what do you mean? Can you share that with me please?
Title: Re: BEST BASE TO DATE.
Post by: pete on November 01, 2005, 08:07 AM
I'm now banging out perfect BIR dishes with it day in day out. Took me a while to get there (5 years!), but now I'm nailing it every time. The missing link is in the dish cooking, not the base. Dhillion is spot on, seriously.
This is brilliant
What kind of cooker are you using?
Give us the details.
My main problem is consisatncy
I do a good curry but the next time I cook it, it might not be as good
Title: Re: BEST BASE TO DATE.
Post by: DARTHPHALL on November 01, 2005, 05:10 PM
Midge, when you get to this part of the recipe.....
Add( base mix here ), tin tomatoes,ketchup,puree & chillies bring to boil then turn down cook for approximately 10 minutes ( medium).
 Allow to cool then puree all ingredients add Star Anise cook medium 10 minutes. 
 Chop finely some coriander & stir into curry gravy.
 leave till next day.you will notice how sweet it has become & smells really nice ( can ya smell it ??)
 I COOK ALL MY CHICKEN THE SAME WAY  .3 breasts diced.put in pan, boil kettle put into pan with chicken & half teaspoon Turmeric & cook until cooked right through.
 I believe my success is due to my recipe`s being simple in spice content (if you had a take-away what would you do ?)
 I hope this is of use to you all. ALL THE BEST DARTHPHALL.
sorry if a bit vague but this was one of my first posts & its been unread for a long time.
try this recipe as its so much better http://www.curry-recipes.co.uk/curry/index.php?topic=465.0   :)

Title: Re: BEST BASE TO DATE.
Post by: Midge on November 01, 2005, 05:25 PM
Midge, when you get to this part of the recipe.....
Add( base mix here ), tin tomatoes,ketchup,puree & chillies bring to boil then turn down cook for approximately 10 minutes ( medium).
 Allow to cool then puree all ingredients add Star Anise cook medium 10 minutes.?
 Chop finely some coriander & stir into curry gravy.
 leave till next day.you will notice how sweet it has become & smells really nice ( can ya smell it ??)
 I COOK ALL MY CHICKEN THE SAME WAY? .3 breasts diced.put in pan, boil kettle put into pan with chicken & half teaspoon Turmeric & cook until cooked right through.
 I believe my success is due to my recipe`s being simple in spice content (if you had a take-away what would you do ?)
 I hope this is of use to you all. ALL THE BEST DARTHPHALL.
sorry if a bit vague but this was one of my first posts & its been unread for a long time.
try this recipe as its so much better http://www.curry-recipes.co.uk/curry/index.php?topic=465.0? ?:)



THANKS!!!

Heat 600ml of veg oil in large pan?? are you serious?? that much??? :P
Title: Re: BEST BASE TO DATE.
Post by: DARTHPHALL on November 01, 2005, 06:01 PM
I use a lot less now but 600ml will give you a very oily BIR style Curry.Start with less & just see what you prefer.
Title: Re: BEST BASE TO DATE.
Post by: Midge on November 03, 2005, 07:22 PM
Best base is Kris Dhillion. Just use that. Don't waste your time experiementing with loads of types of base. USe the KD one, and concentrate on cooking curries with that. You can get perfect BIR dishes from it.


OK, Do you have the Link to the Kris Dhillion one??
Title: Re: BEST BASE TO DATE.
Post by: blade1212 on November 03, 2005, 07:28 PM
http://www.curry-recipes.co.uk/curry/index.php?topic=9.0
Title: Re: BEST BASE TO DATE.
Post by: Midge on November 03, 2005, 07:41 PM
CHEERS!!!!
Title: Re: BEST BASE TO DATE.
Post by: DARTHPHALL on December 18, 2005, 08:04 PM
I have to agree 100% with Curry Kings comments on the KD base gravy, my local has given me most of the base gravy ingredients & it is as close as a close thing thats really close. :D

THE BEST TO DATE 18.12.2005.

See http://www.curry-recipes.co.uk/curry/index.php?topic=674.0

And http://www.curry-recipes.co.uk/curry/index.php?topic=673.0

All the info on the Base,the actual Curry,cooking the Chicken & Rice.

DARTHPHALL..... 8).....
Title: Re: BEST BASE TO DATE.
Post by: Ashes on December 19, 2005, 10:19 PM
Darth if you carry on at this rate you?ll produce Clone Vindaloo 101% ;)
Title: Re: BEST BASE TO DATE.
Post by: DARTHPHALL on December 21, 2005, 10:32 AM
I'm trying !!  ;D
Title: Re: BEST BASE TO DATE.
Post by: Onions on August 15, 2014, 11:47 AM
DARTHPHALL were arduous & painfull .But now i am the master.As DarthVader said " your Vindallo powders are weak old man ". ;D ;D

Classic line!!! :D
Title: Re: Best Base to Date
Post by: majeed on November 26, 2015, 03:37 PM
I know this is a very old thread, but I have a question about this base so I hope someone can clarify it for me.

I have just made this base and I'm not really sure how on earth I'm supposed to use it as it is not like a base I usually make. I've followed the original recipe and I've ended up what can only be described as a pot of very bland onion soup with a hint of tomato. I had expected a bit more flavour or a slightly thicker sauce, is this normal?

Do I add this to any normal currys I make to bulk them out with more liquid base or am I missing something?
Title: Re: Best Base to Date
Post by: Onions on November 26, 2015, 05:06 PM
What do you mean, 'normal currys'?

This was the best base in 2005- 'to date'- but is no longer.
Title: Re: Best Base to Date
Post by: Donald Brasco on November 26, 2015, 06:00 PM
Majeed, you may be unfamiliar with what a curry base is - no shame in that if you're a beginner. A base is the "body" of the curry. It's not a complete curry in itself, nor should it be used without being reduced on a high heat until thicker.

Check out some of the recipes in the sub categories such as madras, vindaloo, house specials, etc. All have a similar format. You start with oil, fry  garlic and ginger, spices and tomato paste then add the curry base and reduce it to thicken. So the base you've made is just one component in a finished dish.

I do agree with Mr Onions though, this recipe is far from "state of the art".