Curry Recipes Online
Beginners Guide => Just Joined? Introduce Yourself => Topic started by: nutty on January 15, 2008, 02:38 PM
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Hi
I joined this forum ages ago but lost the link anyways, I love resturant curries they are so YUMMY there is no words to describe the taste. I got a book by Kris Dhillion so can't wait to try that. Broswed through this forum before commenting there are so many bases to choose from, how do I choose which base to use.
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Welcome back this one seems to be all the rave at the moment
http://www.curry-recipes.co.uk/curry/index.php/topic,2271.0.html
Enjoy
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Alright mate! ;D
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Welcome to the forum :)
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Hi nutty, ;) welcome to cr0. Look forward to hearing from you soon.. ;D
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how do I choose which base to use.
It's a darn good question! The one that's been recommended was the worst one I've ever made, but then again it's been modified somewhat since then. I think the real answer is that it's the one that gets you closest to your idea of a BIR curry. And I'm afraid there's no shortcut for that goal, you just have to pick one and work with it. If it meets your needs great, if not try try again.
However the base is just one component of the final curry, it's the extra spices added, the way they are added, the oil used, the heat levels used throughout, the brand or variety of tomato paste/passata/puree used etc. etc.
Confused? Join the club :)
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hello nutty
welcome
i just joined before you and bought the same book
i made the sauce out of the book becuse it seemed very easy, it is.
i made the cicken vindaloo from the book as well, it's my first curry i have made in this way and what a difference in taste it is.
some people on this site do rate this sauce but as the sauce recipie is big enough to make 6 to 8 curries ( i froze the remainder in severel cartons) i am going to use it to make some of the curries on this site.
i would definately recommend doing the vindaloo from the book first you wont be dissapointed and it will be good to compare that to the recipies on here
let us know what it turns out like
good luck
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Hi Nutty,
I started trying to make curries with the KD book as well. I think if you're new to the process (as I was), it's a great place to learn about how BIR-style food is made. However, having used a few of the recipes in the book before finding this forum, I can say that so far I've found information here that's not even alluded to in the book about how to make better curries such as better ways for pre-cooking meat and preparing the final curry.
I'm sure you'll get a lot out of this forum if you're willing to dig a little and experiment a lot. Most everyone here also seems pretty friendly and eager to help achieve the collective goal of making the perfect BIR curry at home.
As far as bases go, I've had good luck with the KD base from the book, but the cooking process as-is can sure stink up the house. I'd follow some of the suggestions here about not boiling the garlic with the onions unless you have a way to close off your kitchen and it has lots of windows! :)
I've only tried one base from here (the one that extrahotchillie mentioned), and I've been having good luck with it so far (once I followed the directions for making the curry properly). It isn't much more effort than the KD base, and it's sure a more pleasant house guest while it's cooking! :D
Good luck and welcome to the forum.
Cheers,
ast
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Hi Nutty,
Welcome to the forum.
This thread will help you http://www.curry-recipes.co.uk/curry/index.php/topic,1848.0.html
Stew
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It's a darn good question! The one that's been recommended was the worst one I've ever made, but then again it's been modified somewhat since then.
Question is SS, as the recipe has now been modified (corrected), are you now going to try it again, as I really think your comments may turn many newbies away from what is (now) essentially a sound base gravy? ???
Regards
SnS ;D
ps: Welcome back to the forum Nutty!
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Hi Smokenspices,
I might try it again but it won't be or a while as there are other bases I want to try first. As for putting newbies off trying the base, I made the base exactly to recipe (minus one carrot as I didn't have one) and I stand by my report, it was not a very pleasant base. Further the curry as per the recipe was genuinely one of the worst I have ever made. I'm pretty sure now that this is mostly down to it using too much cumin, which is why it reminded me of a jar of Pataks curry sauce.
Now if you look at most of the reports that say it's fab, you'll see that they have not kept to the recipe, adding thing like garlic and ginger which were not specified in your recipe and not using the deggi mirch. But of course these comments are based on the base as originally published so it'll have to wait until I get around to trying it again.
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Hi Nuttt and welcome to cr0 8)
I suggest that you also look this thread: http://www.curry-recipes.co.uk/curry/index.php/topic,2203.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,2203.0.html)
The more recent curry base, which has had almost entirely favourable reviews (apart from that from Secret Santa who appears to have made some changes to the recipe) is the one suggested earlier in this thread http://www.curry-recipes.co.uk/curry/index.php/topic,2271.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,2271.0.html).
I haven't personally tried it yet but will do very soon.
Ultimately, there are many good curry base recipes here. Look at the reviews they have received, pick one, and try it. You'd probably be delighted with most of them 8)
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apart from that from Secret Santa who appears to have made some changes to the recipe
What? It was everyone else who made changes! Apart from not adding a carrot into the base because I didn't have one, I kept to the base and madras recipes exactly.
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Well, you've really got to wonder, SS, when everyone else is saying it's great, why you are saying the total opposite?
I haven't tried it yet, so I'm not really in a position to comment, but I will try it very soon. Maybe you're right. If so, I'll say so too :P
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apart from that from Secret Santa who appears to have made some changes to the recipe
What? It was everyone else who made changes! Apart from not adding a carrot into the base because I didn't have one, I kept to the base and madras recipes exactly.
Hi Secret Santa
I'm just wondering here .... did you use the reclaimed oil from the gravy for cooking the onions and spices in the Madras (as you mentioned to someone earlier)? If so, do you think it could be the source of the sourness you experienced?" ;) Only a thought !
Regards
SnS ;D
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did you use the reclaimed oil from the gravy for cooking the onions and spices in the Madras
What reclaimed oil? As I mentioned in my first post there was no separation of the oil at all (one more reason I didn't like the base) so I had to use fresh oil but yes, I would normally use reclaimed oil as it produces a superior flavour.
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did you use the reclaimed oil from the gravy for cooking the onions and spices in the Madras
What reclaimed oil? As I mentioned in my first post there was no separation of the oil at all (one more reason I didn't like the base) so I had to use fresh oil but yes, I would normally use reclaimed oil as it produces a superior flavour.
I have just made the base and the sauce and oil have separated, has anyone spooned out the oil or do I just leave it in?
Smells great in the house at the moment :D
Need a quick reply as spices and chicken at the ready!!!!! :o
SLIPPERZ ;D
has anyone spooned out the oil or do I just leave it in?
SLIPPERZ ;D
You spoon it out and use it to make the finished curry with. I'm intrigued as to how you got it to separate though. There's no way if you keep to the suggested cooking times that you could get the oil to separate from the base.
Hi SS
It's just that you recommended to "slipperz" spooning the oil out to use in the curry, so I assumed you'd done that as well.
It's is strange that you never had any oil separation - at all. I don't recall anyone else having that problem. Only thing I can think of is that there wasn't enough water in the gravy ... caused by evaporation while simmering (uncovered pot) at the intial 40 minute stage or not adding enough water at the various stages.
Anyway, we're actually discussing this on the wrong thread so I won't say anymore except I do hope you will try the (corrected) recipe again soon (the gravy only). I'm sure you'll eventually agree that it ain't that bad ;)
Regards
Sns ;D
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Anyway, we're actually discussing this on the wrong thread so I won't say anymore
I agree with that SnS.
This is a really good debate, on the qualities of your specific curry base, that really ought to be captured in the correct place (i.e. here http://www.curry-recipes.co.uk/curry/index.php/topic,2271.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,2271.0.html))
It will only get lost in the mist here and poor old Nutty is probably wondering what the hell's going on! He only asked a simply question! :P ;D
Stick with it Nutty, I'm sure the answer to your question is in there somewhere! ;)
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Stick with it Nutty, I'm sure the answer to your question is in there somewhere! ;)
Hmmmm, now if only I could remember the question. :)