Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: Spice-as-Nice on December 09, 2009, 09:27 PM
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This thread was originally about people interested in cooking at this BIR. I have moved any posts about this to a new thread here: http://www.curry-recipes.co.uk/curry/index.php?topic=4056.msg36760#msg36760 (http://www.curry-recipes.co.uk/curry/index.php?topic=4056.msg36760#msg36760) The remainder of this thread is now about the recipes arising from the discussions. I hope separating the two topics makes things clearer for all - CA
Hi all.
I had a lengthy chat with the owner of my local curry takeaway after he invited me "round the back".....
.....The base =
Onions Boiled in a pan 2ft across and 1ft deep , for 2 hours
Nothing else added.
After boiling
4 chefs spoons of chilli powder ( in my opinion on the spoon it would be 2.5 cups total qty )
4 chefs spoons of salt
1 chefs spoons of tomato puree
4 chefs spoons of oil
After this is added blend with blender
Bring back to boil , simer for 1/2 to 1 hour.
Let cool , oil will come to top , scoop off and discard ( its thrown away )
Nothing else is in it, no ginger , no garlic , nothing , i sepecificly asked " is there anything else added ? " . He said "no". I aksed about carrots , he said " no , it would be too sweet . If we put carrots in we would have to use more salt"
To make the basic medium house curry ( he made this for me , I was 2 ft away from the gas ring )
Four chefs spoons of the curry base were put in pan.
Brought to boil.
Pre-cooked chicken added from bubbling pan on next ring. He told me small amount of Haldi and chilli was in with the bubbling chicken. It didn't look heavily coloured. Just looked like water with maybe 1 or 2 teaspoons of each in the water. I would say there was enough chicken for 6 or maybe 10 curries.
After boiling this lot ( note : I would say it was boiling rather than frying ) for about 3 minutes , part chefs spoon of Cumin added ( maybe about 2 teaspoons ) . same Powdered Coriander . 1 large pinch ( maybe a teaspoon ) of dried Methi.
It all looked nice an sandy coloured ( mid range to light brown ).
He asked " do I want it yellower" . I said no it looks fine.
He asked " do you want it redder " . I said no it looks fine.
He continued on a high boil for 2 to 3 minutes , then put it in the plastic tub , he emptied out of the corner of the pot any excess oil ( it went down the sink ) sprinkled a pinch of chopped Coriander leaves in and put the lid on . Done.
I asked " no garlic no ginger" he said " add garlic if you want, we do if they ask for it. we do do garlic curries and we do add ginger in some types"
I asked about other things too like Cumin , Ajwain , Cassia , Cinnamon and others , he said yes sometimes but in very small amounts.
His advice was keep it simple, don't add to many different spices, they will not improve flavour , they will just alter it and mask other spices or make it too intense. I asked about his HOT-ROD cooking ring . " do you need all that heat ? " He said "NO, it's just for speed , we have to be quick. I asked " could I make the same curry at home on my normal gas ring ? " he said " yes , it makes no difference , you can make it at home exactly the same". I asked about oil and does he save it or reuse it . He said no , they never save oil , they try to make curries with less oil now , viewpoints have changed . I asked have peoples tastes changed with regards to oil . He said not as far as he knows because they are selling more curries now , even though they have less oil in them but if someone askes for an oily curry , they can have one. He said extra oil adds nothing to the curry as far as taste goes , it still tastes the same.
Now, on eating at home , it wasn't the best curry I have had from there , but it was a bog standard average nice medium curry. For my taste , a little lacking in oil , but strangly there was some red oil on the top by the time I got home and ate it but not much.
It slightly lacked colour for my preference.
I think he normally adds a few more bits for my usual order but keep in mind this was his demo to me of how easy it is put together.
Hope all this is usefull knowledge for anyone whos interested.
Keep the faith.
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Hi Spice-as-Nice,
Great find. Could you elaborate on what he said? What went (and didn't go) into the base and curry?
And most importantly, was the curry any good? (i.e. did it have the "taste" we are looking for)
Cheers,
Josh
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Thanks for the post Spice-As-Nice.
It does make me think that some of the base recipes on here might be too complex - in my opinion the onions are probably the most important ingredient of a base towards creating a final tasty curry sauce.
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Thanks for the post Spice-As-Nice.
If it was a bit closer I would consider coming to the demo too. Hopefully somebody else will take up your offer.
It does make me think that some of the base recipes on here might be too complex - in my opinion the onions are probably the most important ingredient of a base towards creating a final tasty curry sauce.
I forgot to mention ... I also bought a container of just the curry sauce ( not base ). This he did seperate in another pan. ( my intention on this is to have a play with it at home one day ). I tasted just a teaspoon full and kept in mind my watching him a 1/2 hour earlier. he put very little in it . Just Curry base , and then only 2 other powdered spices ( he was quick and lots happening in the shop but I beleive it was again Coriander and a much smaller amount of Cumin + dried methi ). Again , I would describe it more like boiling than frying. Having said that , I have watched them before over the counter and they do fry in oil cos iv'e seen it but it's not been much oil.
While all this was cooking of mine he was also cooking for deliveries. he did a spinnach and potato and what looked like a lamb madras. he was making pitza bases too. Yet in all this he had tome to stand and talk to me, easy style !
Oh yes , and the price , what i bougth was:
1/the chicken curry he cooked for me
2/ a container of curry gravy without any meat
3/ 10 Chipatti's ( I ate 2 and freeze the others )
total cost GBP = 8.40 ( Eight Pounds and 40p ) date : 9/12/2009 . time approx 8pm.
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Spice As Nice,
quite a mind challenging report. the owner is a real star for sure.
i do know how good a simple base like u describe is - takes u by surprise.
for me the video isn't important - your words are enough.
will be real interesting how u get on - particularly if u can build a long term relationship and maybe persuade him to join us all.
there are a few things i'd struggle on adopting but clearly your man relies on his food for his living.
i keep trying to think of what question i would ask a chef if i had just one go. i think it would be on mix powder & spice - how do they vary the spice across dishes. it sounds as if he does not use mix powder?
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Spice-as-Nice,
Very interesting read. Two teaspoons each of cumin and coriander in the final curry would be consistent with a lightly spiced base. As for the chicken curry recipe, I suppose one could add some tomato paste, chilli, and a little lemon juice to make it a Madras.
I was going to have a go at scaling down the recipe to fit in a domestic size pot. Once I started that, I was wondering about the size of the chef's spoon. You mentioned that 4 chef's spoons seemed to be about 2.5 cups. Are you sure? Or is that the total estimated volume for the chilli, salt, tomato and oil?
Great stuff. As Jerry suggests, if he is as accommodating as he seems, ask him to join cr0!
-- Josh
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i keep trying to think of what question i would ask a chef if i had just one go. i think it would be on mix powder & spice - how do they vary the spice across dishes.
I think the answer for the majority of BIRs is that the spices don't vary across the dishes, which is why most BIR dishes are very samey. It used to be that when I went for a curry there was a very distinct difference between each dish, that doesn't seem to be the case now.
They seem to rely on the other ingredients in the dish to make the difference, but I think the vast majority use mix powder to different degrees.
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Spice-as-Nice,
Very interesting read. Two teaspoons each of cumin and coriander in the final curry would be consistent with a lightly spiced base. As for the chicken curry recipe, I suppose one could add some tomato paste, chilli, and a little lemon juice to make it a Madras.
I was going to have a go at scaling down the recipe to fit in a domestic size pot. Once I started that, I was wondering about the size of the chef's spoon. You mentioned that 4 chef's spoons seemed to be about 2.5 cups. Are you sure? Or is that the total estimated volume for the chilli, salt, tomato and oil?
Great stuff. As Jerry suggests, if he is as accommodating as he seems, ask him to join cr0!
I'd love to join you at the restaurant, but alas, I am many thousands of miles away from Yorkshire!
-- Josh
The total volume of the chefs spoon was 4 of them = 2.5 cups ( thats a fine china cup or as we would describe as a lady's cup )
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So is a "lady's cup" or a "china cup" the same as a "cup" used in cooking? (i.e. 250ml)
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Secret Santa,
many thanks. i'm searching for gaps and given what u say put's my mind at rest.
ps josh my chef spoon is 4 tbsp (giving 240ml). our china cup measures 200ml so in the right ball park.
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So is a "lady's cup" or a "china cup" the same as a "cup" used in cooking? (i.e. 250ml)
i just spat my tea out J! funny mate, dont think it was meant to be a joke tho.. :)
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I'm interested in giving this a try and I'm trying to scale the recipe down for a 5 litre pot. For info, a pot measuring 2 feet by 1 foot would have a maximum capacity of 89.122 litres.
If anyone else manages to scale this down before me please post the quantities.
Thanks in advance,
CM
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Best post Ive read in a while, many thanks for sharing this.
I know what you mean about the sandy colour and the boiling rather than frying of the curry.
When i witnessed a curry being made before the sauce bubbles ferociously for around 8 Min's.
Cant wait for someone to try and update us.
Stew
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I should have known better. I knew it would raise questions when I typed it all in.
My enthusiasm got the better of me and I just typed it.
OK save confusion I'll try and elaborate. I went in my kitchen and found the largest serving spoon I had. It's marked off in "Cuiller" and "Tablespoons". The largest it holds is 2 tablespoons. I would say MY spoon was 1/2 size the chefs spoon so therefore his would be 4 Tablespoons. Measuring this off into a marked jug this equals 200ml.
So I calcualte that the chefs spoon he used was 50ml.
ie , 4 chefs spoons = 200ml.
To check my earlier estimation I pored this 200ml into grannys china cup and it filled it to the top.
Actually I was very pleased with that as it meant my previous guess was spot on.
Give me an award please ;D
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Excellent post.
Well worth trying the rather simple base to see what flavours can be achieved.
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Are you sure about that?
http://www.aqua-calc.com/calc_volcyl.php (http://www.aqua-calc.com/calc_volcyl.php)
For info, a pot measuring 2 feet by 1 foot would have a maximum capacity of 89.122 litres
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OK, I'm going to take a stab at reducing this.
My pot that I cook base in is 10"x5.5"
I calculated that my pot has a maximum of 28 liters capacity. I used this site: http://www.aqua-calc.com/calc_volcyl.php (http://www.aqua-calc.com/calc_volcyl.php)
The chef's pot has a max capacity of 355 liters, so I used a scale-down factor of 8%
I could comfortably fit 1.6 kg of onions into this pot without it being too crowded, so I came up with the following:
1.6 kg onions
16 ml chilli
16 ml salt
4 ml tomato puree
16ml oil
Does this look right to anyone?
Spice-as-Nice - are you positive it was Chilli powder, not curry powder?
If some others could take a quick look at my math and logic, I would highly appreciate it!
-- Josh
The base =
Onions Boiled in a pan 2ft across and 1ft deep , for 2 hours
Nothing else added.
After boiling
4 chefs spoons of chilli powder ( in my opinion on the spoon it would be 2.5 cups total qty )
4 chefs spoons of salt
1 chefs spoons of tomato puree
4 chefs spoons of oil
After this is added blend with blender
Bring back to boil , simer for 1/2 to 1 hour.
Let cool , oil will come to top , scoop off and discard ( its thrown away )
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OK, I'm going to take a stab at reducing this.
My pot that I cook base in is 10"x5.5"
That's either a really tall and thin base pan or a total choad! ;D
I don't think you mean 8% Josh, more like 80?
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I see what did wrong now. I plugged in diameter instead of radius.
My bad. I will recalculate!
Cheers Bobby.
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Spice-as-Nice - are you positive it was Chilli powder, not curry powder?
Or Paprika?
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Hmm. I'm still getting a reduction factor of 8%.
The correct max volume of my pot is 7.07 liters (which makes better sense), and the max volume of the chef's pot is 89 liters.
7.07 into 89 gives me 8%.
In which case, wouldn't my scaled down recipe hold?
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It was CHILLI , Not curry powder.
I asked him was it spices in the base , he said NO .
When he said "Chilli Powder " I repeated it to him and he said yes Chilli Powder.
Im'e quite clear on that.
When we moved ove to the gas rings:
I asked him more than once " do you use mixed spices ? " He said no.
All his spices are in seperate tubs just above the gas rings. inc sugar and salt.
Other stuff is in a tall glass fronted freezer next to the gas rings ( err - well it is a small area ) I saw in there , Coriander, Cream, Yogurt, Tomato's, Green Peppers and other stuff , Ill have another look and ask him next time.
Im'e going in there with the video camera . Don't worry I havn't done in there yet.
I'll check up on the measures too , and that spoon . I'll video it and put something for reference next to it.
Theres about 6 men in there + delivery driver + a pizza man ( English guy ).
All the Asians are from Pakistan and live in Huddersfield , so they have about 3/4 hr drive every day to get to work.
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cant wait for someone to try this, well done op, perhaps we will get the real bir taste after alL. Then we can all stop debating and go home hehe.
im a bit confused however on you refering to a curry as medium and not say a madras or vindaloo ie the usual way.
Also most of these restaurants are run by bangledeshi's think its quite un-usual to have pakistanis cooking in them. I wonder if this will impact on the desired final product.
I dont have the time this weekend to have a go at the base its a busy xmas shopping weekend and i will be spending a fair bit of it driving and then being dragged around shops in the city. (150 miles and 3 hour ferry ride each way for me to get anymore shopping than a bag of sheep feed and a bag of peat) hence hurry up someone and have a crack at it and report back, im staying overnight in a travel lodge so will log on and keep up on this exciting development.
best wishes.
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OK, I'm going to take a stab at reducing this.
My pot that I cook base in is 10"x5.5"
I calculated that my pot has a maximum of 28 liters capacity. I used this site: http://www.aqua-calc.com/calc_volcyl.php (http://www.aqua-calc.com/calc_volcyl.php)
The chef's pot has a max capacity of 355 liters, so I used a scale-down factor of 8%
I could comfortably fit 1.6 kg of onions into this pot without it being too crowded, so I came up with the following:
1.6 kg onions
16 ml chilli
16 ml salt
4 ml tomato puree
16ml oil
Does this look right to anyone?
Spice-as-Nice - are you positive it was Chilli powder, not curry powder?
If some others could take a quick look at my math and logic, I would highly appreciate it!
-- Josh
The base =
Onions Boiled in a pan 2ft across and 1ft deep , for 2 hours
Nothing else added.
After boiling
4 chefs spoons of chilli powder ( in my opinion on the spoon it would be 2.5 cups total qty )
4 chefs spoons of salt
1 chefs spoons of tomato puree
4 chefs spoons of oil
After this is added blend with blender
Bring back to boil , simer for 1/2 to 1 hour.
Let cool , oil will come to top , scoop off and discard ( its thrown away )
Josh,
Turns out my base pan is exactly the same size as yours, 10" x 5.5". So, I checked your calculations. The onions and water are going to be a bit of a guess but I'll go with the 1.6kg you suggested. The exact figures i got for an 8% reduction in the other ingredients were:
19.2ml Chilli Powder
19.2ml Salt
4.8ml Tomato Puree
19.2ml Oil
CM
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It was CHILLI , Not curry powder.
I asked him was it spices in the base , he said NO .
I asked him more than once " do you use mixed spices ? " He said no.
All his spices are in separate tubs just above the gas rings. inc sugar and salt.
Other stuff is in a tall glass fronted freezer next to the gas rings ( err - well it is a small area ) I saw in there , Coriander, Cream, Yogurt, Tomato's, Green Peppers and other stuff , Ill have another look and ask him next time.
Spice as Nice,
real good stuff - confirmation of no gaps is where i am.
the malik 8 tubs were said to be: coconut flour, sugar, coriander, chill, curry powder, cumin, methi, salt. the only dodgy one for me is the curry powder which is perhaps turmeric - the rest sit fine for a place that does not use mix powder (otherwise mix powder would have to be on the shelf). u're place is of real interest as they are clearly not using spice in the base. it will be interesting to see how they get the depth and balance of spice which is normally done in the base.
the chef at my local TA does use mix powder but will not talk about it - it's their special mix. he seems to add other spices at frying but it's impossible to see/work out what's being added - your report will be real interesting.
your place appears (i think) well matched to their market in terms of being commercial - the simple base. it reminds me of KD1 which was where i started my journey.
all the best.
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Josh,
Turns out my base pan is exactly the same size as yours, 10" x 5.5". So, I checked your calculations. The onions and water are going to be a bit of a guess but I'll go with the 1.6kg you suggested. The exact figures i got for an 8% reduction in the other ingredients were:
19.2ml Chilli Powder
19.2ml Salt
4.8ml Tomato Puree
19.2ml Oil
CM
Thanks for double-checking my math CM.
I've got the onions boiling now. In the end I went with 1.5kg in the pot.
I will report back later on how this turns out.
-- Josh
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Note: The finished base in the pan after blending and topping up with water to his "soft mushy pea consistency , will run off a tilted spoon", was 2/3rds full in the pan.
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Thanks for the pointer Spice-as-Nice.
I'm just about finished the two hour boil, and I was wondering about water top-up, since a lot of water has evaporated off.
-- Josh
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The base is on its final simmer now. The colour I can only describe as pinkish-rose. I guess that's understandable given the puree and chilli are the only colorants.
To the taste, the base definitely has a bite to it from the chilli. I do wonder if this would make a versatile base for something like a Korma.
Will have to wait and see I guess.
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Josh,
It seems we both had the same idea. I just finished eating a Madras made with this base and using some of the technique mentioned by Spice-N-Nice.
For the base I used:
1.6kg Onions (peeled weight)
20ml Deggi Mirch
20ml Salt
5ml Tomato Puree
20ml Oil
I boiled the onions in enough water to cover them for 2 hours. Took the base off the heat, added the other ingredients and blended it until smooth.
For the Madras I used:
2tbsp Oil
5ml Tomato Puree mixed with 5ml water
2tsp Cumin
2tsp Coriander
1tsp Extra Hot Chilli Powder
240ml Base (4 chefs spoons)
50ml Water
I heated the oil and then fried the Tomato Puree for about 30 secs. I took the pan off the heat and added the Chili Powder and fried for another 30secs. I put the pan back on the heat and added the base and added the other spices and the water and boiled it rapidly. After about 10 mins it was ready.
Tasted nice I would certainly be satisfied buying this from an average BIR, it was a basic no frills Madras. I was quite surprised at how well such a basic base can perform, the base itself tasted like Vegetable and Tomato Soup with Chili in it, no suprises there ;) I'd make it again because I like the variety a basic base can give.
Heres the pictures:
Base after boiling and adding other ingredients
(http://www.curry-recipes.co.uk/imagehost/pics/e42a51395fd63c649fb6be09af02a9bf.jpg) (http://www.curry-recipes.co.uk/imagehost/#e42a51395fd63c649fb6be09af02a9bf.jpg)
Base after blending
(http://www.curry-recipes.co.uk/imagehost/pics/8c9c29758156545e83cefc65dfa18d54.jpg) (http://www.curry-recipes.co.uk/imagehost/#8c9c29758156545e83cefc65dfa18d54.jpg)
The Madras
(http://www.curry-recipes.co.uk/imagehost/pics/a13333f07bc5a3b1849606a0370dc434.jpg) (http://www.curry-recipes.co.uk/imagehost/#a13333f07bc5a3b1849606a0370dc434.jpg)
Served
(http://www.curry-recipes.co.uk/imagehost/pics/08fe2535c9c85a3acb564ed8e04e6053.jpg) (http://www.curry-recipes.co.uk/imagehost/#08fe2535c9c85a3acb564ed8e04e6053.jpg)
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Nice One CM!
I guess you're an hour or so ahead of me!
So I guess it turned out pretty well.
How do you rate it compared to other bases/madras you've made from the site?
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Nice One CM!
I guess you're an hour or so ahead of me!
So I guess it turned out pretty well.
How do you rate it compared to other bases/madras you've made from the site?
I've made a few from site BE, Sns, Ashoka and my own which is very similar in ingredients and technique as Jerrys My Take base.
Those bases tasted more complex than this one but I like the idea of having a basic base and then changing the spicing in the final curry to achieve a certain dish.
It made a perfectly acceptable Madras and I would be happy paying 6 quid for it.
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that looks very good CM
be nice to see a few appraisals and pics from others, if seems so simple, but then maybe we all have just been trying to hard. I think i might give this a go once my present base is finished. That curry looks real nice.great pics too
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currymonster , don't mean to pee on yer bonfire mate but that Curry doesn't look to appetizing to me :-\ It looks too thick and lumpy and I think a Madras Sauce should be smooth ;)
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currymonster , don't mean to pee on yer bonfire mate but that Curry doesn't look to appetizing to me :-\ It looks too thick and lumpy and I think a Madras Sauce should be smooth ;)
No problem. It's how I like it ;D
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Like CM, this was my project for this evening. I approached it a little differently to CM.
I too made a Madras (prawn), but decided for comparative purposes to use my tried and tested method (which is also one that's been described from a number of BIR kitchen visits).
I started with oil (about 6 tablespoons), added garlic and ginger (esp. since there was none in the base), added tom puree, spices (2tsp cori, 2tsp cumin, 1 tsp chilli, big pinch methi, salt). I fried the spices for a bit and then added a little base, gradually making my way up to 250 ml. I added a tsp of lemon juice, added the prawns, and reduced the sauce a little. Done. Unfortunately I had no fresh coriander >:(
So I followed the chef's spicing amount, but otherwise a usual Madras.
Observations:
- Like CM, I found this to be an absolutely acceptable Madras, though nothing a real departure from the norm
- The finished Madras was what I would recall from my BIR days as a "brown" Madras. This I'm sure is partly down to a very small amount of tomato in the base. I used 2 tsp in the curry, but the result was still very brown
- The Madras was definitely hotter than usual for a 1tsp chilli curry. I noticed the bite in the base when I blended it. I wonder if this base would work for a Korma
- No oil was to be seen in the finished curry, even though I used quite a lot. I kinda like to see a bit of oil around the edges.
My learning from this is that a dead simple base can produce perfectly acceptable and tasty curries. I'd even go as far as to say that I swear I've "had" this curry from a BIR, eaten it, been satisfied and moved on.
Will I adopt this base as my usual going forward? Probably not. I like (and now appreciate) the depth of flavour I get from more diverse bases (like BE, CA, SnS, etc.).
Having said that, I wonder if the missing link is in the base after all... :-\
Spice-as-Nice - I appreciate the work you've done to get the info and share it with the group. I look forward to seeing what else you come up with in your visits. Some specific recipes, etc would be highly appreciated. Curious to see how they adapt other recipes to fit this (quite different) base.
Cheers,
Josh
(http://www.curry-recipes.co.uk/imagehost/pics/ef4f6374c3e2e22f3004e2ba31eab3f6.jpg) (http://www.curry-recipes.co.uk/imagehost/#ef4f6374c3e2e22f3004e2ba31eab3f6.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/a37cc9d58229a5e1a0421b0e1b0ba97f.jpg) (http://www.curry-recipes.co.uk/imagehost/#a37cc9d58229a5e1a0421b0e1b0ba97f.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/b1bc28cf0c8ac680b770b2bd639b0261.jpg) (http://www.curry-recipes.co.uk/imagehost/#b1bc28cf0c8ac680b770b2bd639b0261.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/28bd95c74e19e230803fd4673d6e1fdc.jpg) (http://www.curry-recipes.co.uk/imagehost/#28bd95c74e19e230803fd4673d6e1fdc.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/9bbd60761efeb50f53d2350890433eb2.jpg) (http://www.curry-recipes.co.uk/imagehost/#9bbd60761efeb50f53d2350890433eb2.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/87bd01babf67fef2c16a2111108fc63f.jpg) (http://www.curry-recipes.co.uk/imagehost/#87bd01babf67fef2c16a2111108fc63f.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/f2832f95b3841993311ab9ddab09ee1b.jpg) (http://www.curry-recipes.co.uk/imagehost/#f2832f95b3841993311ab9ddab09ee1b.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/43b4f904542d85ae8c05fc9d33940efb.jpg) (http://www.curry-recipes.co.uk/imagehost/#43b4f904542d85ae8c05fc9d33940efb.jpg)
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This thread was originally about people interested in cooking at this BIR. I have moved any posts about this to a new thread here: http://www.curry-recipes.co.uk/curry/index.php?topic=4056.msg36760#msg36760 (http://www.curry-recipes.co.uk/curry/index.php?topic=4056.msg36760#msg36760) The remainder of this thread is now about the recipes arising from the discussions. I hope separating the two topics makes things clearer for all
Please post your comments in the most appropriate thread
Thanks
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To, joshallen2k
Oh that looks nice. Very inviting . I want to taste it so much.
Well , I have full intention of going back to the shop on the invite. Iv'e had no takers so far.
It's very interesting to see how keen some of you are to have a go. Im'e impressed !
The level of dedication is very high.
My son went to the curry shop on Friday ( on his own ) and they talked about me being there a few days before.
My son said they told him, they were all having a bit of a laugh after I had gone as they saw me as an Anorac . ( apparently , they get them in from time to time )
I do hope that when I do try to make the invite , they take it for what it is and and not what they pre-conceive it is. We will see, but I will bring away whatever I can and share it with you.
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Spice as Nice,
i suppose to the rest of the world we do appear sad cases. my family are certainly not keen on me talking curry to them or anyone else.
anorac though - we don't even need such a thing.
i suspect that many places tell only part of the story truthfully - who can blame them. i've found the best approach is to pick off little chunks of knowledge. i still find however there comes a time when it's clear the questions are not for answering. i do think other than spice we have more than enough of the jigsaw to get there - albeit slowly.
best wishes,
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Spice and nice as got this recipe correct, If i may add a few point's please, im only offering constructive idea's that may help with most replica curry base's
I find most curry base's are to complicated. To many ingrediant's, To many spice's and to many ways of cooking them, NOT PROFITABLE FOR THE TAKE AWAY!
fresh garlic send's curry dish's sour and sometimes not tasting right, as does ginger.
living in wolverhampton myself 10 years ago i searched for someone who could show me how to cook base sauce, luck struck and the recipe was exactly that of spice as nice as posted.(light smokey flavoured base)ive used it ever since.
Only very light spicing and fresh garlic are used in the last process of cooking.