Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: raygraham on August 20, 2005, 11:05 AM
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Hi All,
For those who don't have this out of print rare book I have copied out what I can for all to see!
Here is a good selection of recipes from it along with the methods for the base sauces, Garam Masala, Balti Spice Mix etc. In fact everything you will need to get cracking and produce restaurant style recipes.
Each recipe comes from a genuine restaurant so I have included the names in case you know them. They are mainly from Birmingham and London. I haven't got as far as the Veggie section yet but if any of you fancy I can type a few of these out too!
Like myself there are one or two on this site that get some good results from this book and I have made at least four of the recipes here and two of the base sauces so can reccomend you give it a go. There are three base sauces and all a little different so the variety is quite extensive depending which one you choose to use.
Regards
Ray
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Thankyou very much for your effort, it is appreciated will try some in near future.
All the best DARTH....
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Thanks Ray
? ? ? ? ? ? ? ? I've been trying to find this book
The cover price is ?9.99
I wonder if the one on ebay will sell?
It's interesting that garlic powder is used on the chicken tikka masala.
I've never met an indian chef who admitted using this, but they sell catering bags of it in the Asian supermarkets!
Some recipes are heavy on the garlic, aren't they?
Ten cloves in some recipes!!
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Got mine for about ?8 on ebay ;D
I see theres one on amazon for a stupid price!
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I got one on ebay but it cost me near ?20, still it was worth it to add to the collection :)
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Cheers Ray ...thanks very much for your timely effort ...I can hardly wait to try some of the recipes .
Regards ,
CC
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Well done Ray, Much Appreciated.
I will add this to the e-books section if not already there.
Stew 8)
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Thanks for that effort!! Once i make someting from it, I will let you know how it came out.
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Thanks again Ray
Can you tell me how they precook their veg in the book?
And does it mention precooking lamb?
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Can you tell me how they precook their veg in the book?
And does it mention precooking lamb?
Hi Pete,
The book say's this.
Pre-Cooking Veg
Cook Veg in order so they all cook at the same time. I think you know what this means ie. hardest first etc.
Boil a large pan of water with some Salt. Add some Balti Spice Mix and Turmeric and bring to the boil. It doesn?t say how much but it is for flavouring so maybe 1 tsp of each !!!
Cook until tender, drain. Now ready for any Veg Curry.
Lamb Pre-Cook.
2 lbs boned Lamb in 1 " cubes
2 Onions, Chopped
3 Tbsp's veg Oil
2 Small Toms, Chopped
5 tsp Balti Spice Mix
2 tsp Turmeric
1/2 Green Pepper, chopped
1 " cube Ginger , grated
2 cloves Garlic, crushed
1/2 tsp Chilli Pwdr
1 Tbsp dried Methi
1 1/2 tsp Salt
1 tsp Garam Masala
300 ml's Water
Pre-Heat oven Gas 6, 200 C
In a flameproof casserole dish, fry Onions in Oil until translucent
Add all other ingredients except Meat and water.
Bring to boil then add Meat.
Put casserole in the oven and braise meat for 45 min?s
Check every 10 min?s to stir and add a little Water if too dry
( I assume casserole is covered but the book doesn't say )
When tender on the outside but still pink in the middle, remove with slotted spoon and put to one side.
When casserole is cool, add remaining contents to a blender and liquidise.
This is your Basic Curry Sauce with consistency of thickish soup.
Hope this helps
Ray
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Thanks Ray
That's sounds right
I reckon the mystery "taste", is this boiling meat or chicken, with the curry gravy.
I'll try it using the chicken recipe first.
Thanks again
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My pleasure. I still think this is an interesting book as it gives THREE choices of Curry Base, any of which can be chosen for use in any of the recipe's.
With this in mind it makes a huge combination of recipes in the book to have a go at!
On the other hand it also means each dish can possibly have three different finished taste's which rather defeats the object when surely a Chicken Balti (for instance) should have the same taste wherever we go. Just proves a point there isn't a totally definative taste for any of our favourite dishes.
When I have a moment I will list ALL the recipes in the book and if anyone want's one typing out that I haven't already done I can arrange.
Ray
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Hi Ray
I made the Chicken Tikka Masala Khyber Pass recipe
It's very good but I noticed a flaw in the recipe
I improvised, but was curious to what I should have done
The method doesn't say where to use the garam masala or Kashmiri masala
I posted a picture of it too in the relevant section
Thank you again for typing this out
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Hi Ray, I made the Chicken Tikka Masala Khyber Pass recipe
The method doesn't say where to use the garam masala or Kashmiri masala
Hi Pete, I will dig out the book and see what it says and post a.s.a.p.
Ray
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Hi Ray
? ? ? ? I made the Chicken Tikka Masala Khyber Pass recipe
It's very good but I noticed a flaw in the recipe
I improvised, but was curious to what I should have done
The method doesn't say where to use the garam masala or Kashmiri masala
Hi Pete,
At the bit where it say's add Turmeric and Tandoori Powder also add the Kashmiri Masala, the recipe does say (optional)!
The Garam Masala is added at the stage where it says "Turn up the heat and add fresh Coriander and Methi........ also add the Garam Masala at this point.
I do apologise for the omission. Hope this puts you on the right track.
Ray
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When I have a moment I will list ALL the recipes in the book and if anyone want's one typing out that I haven't already done I can arrange.
Have attached the complete recipe index from the book "100 Best Balti Curries".
If anyone would like a recipe that I haven't already posted on the site let me know and I can sort it for you.
Interestingly Pete has posted three photo's on this site of curries he made from the book and they look really excellent and Pete gives them a favourable review.
Regards
Ray G
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Hi Pete,
I do apologise for the omission. Hope this puts you on the right track.
Ray
It was a lovely meal Ray
Thanks for typing it in the first place!
No need for any apology
I'll be trying out some of the other recipes in the following weeks
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I've been lucky enough to buy a copy of this 100 baltis book
There are really good bits of additional information
Little snippets that make the recipes more enjoyable
What caught my eye was "Salma's Special Balti"
It uses a special secret ingredient called Red Masala
This turns out to be the" little bits of highly spiced meat and marinade that are left behind"
I bet he's not the only one who does this, and that would add a lot of taste to the meal!
Could this be what we've been missing?
He says you can substitute this by crushing 1/4 of a chicken stock cube with 2 teaspoons of tandori masala powder.
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Hi Pete,
I have often thought that Tandoori Masala might be part of the answer because a friend of mine can cook almost any curry from a recipe and adjust it to have a little something that my curries always seem to lack. He uses Tandori Masala in large amounts in every curry he makes.
As for the chicken stock cube, this is re-introducing msg into the equation as most stock cubes contain a large amount of it, and IMO have very little taste of chicken.
here we go again, maybe this combination will work,
Cheers Pete,
Blondie
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I really like the book too. Just reading through the pages with the little hints and tips gives me the inspiration to get cooking. Tandoori Masala is used in quite a number of recipes in various books quietly away. It has a fantastic aroma and contains Garlic Powder which I think has a pretty powerful and unusual taste and is used instead of fresh Garlic by some restaurants.
I also think that as each recipe comes from a genuine BIR gives it more credit for printing genuine restaurant recipes. The trouble is it will take ages to make them all!!
Ray G
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He says you can substitute this by crushing 1/4 of a chicken stock cube with 2 teaspoons of tandori masala powder.
Hi Pete,
Do you think that this amount would be for one curry portion,
Cheers Pete,
Blondie
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Hi Blondie
this was from a recipe to serve four
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Ray
Bit of a daft question maybe but approx how much is a ladle?
Many thanks
Phil
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Hi Deckitout,
It's not a daft question at all. We all need to get the measurements right.
In this book a ladle is 7 fluid ounces. A standard soup ladle tends to be this volume but some are smaller at 5 fluid ounces so chech it out if you are going to buy one.
Ray