Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: Razor on May 01, 2010, 11:25 AM
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Hi Guys,
Been playing with this base for a while now and I'm gonna settle on this version. I tweaked it, changed it, added this and that but to be absolutely honest, the changes are so subtle, that I'm not going to go any further with it.
Anyway, here it is:
Razor's curry base
Please note, in this recipe:
1 Tsp = 5ml
1 Tbsp = 15ml
Read the recipe thoroughly before commencing!
Ingredients:
1kg Onions (Peeled weight)
50g Fresh Ginger (Peeled weight)
1 Whole Garlic Bulb
15g Coriander stalks (not leaves)
2.5 litres of water
2 tsp salt
2 tsp ground coriander
2 tsp ground cumin
3 tsp turmeric
1 tsp paprika
2 tsp sugar
1 tsp Methi Powder
1 tsp All purpose seasoning (Available in most Asian shop's)
0.25 tsp Garam masala
400g Tomatoes (tinned)
1 tbsp Mild Madras curry powder
200ml Vegetable oil
Method:
Peel and coarsely chop the onion, garlic, and ginger.
Using 50ml of the oil gently fry the onion, garlic and ginger for about10 minutes until soft.
Add 1.5 litres of the water, coriander stalks and salt, cover and bring to the boil, then simmer for 1 hour.
Meanwhile, heat the remaining oil in another pan and gently fry the spices and sugar (except the Garam masala) for 40 seconds, stirring constantly as to not burn the spices.
Add the tomatoes, bring to the boil, then cover and simmer for 20 minutes, stirring regularly.
Once both pans are cooked, add the spicy tomato mixture to the onion pan, and blend with a hand blender or, alternatively, use a jug blender if you wish.
Put the pan back on the heat, bring to the boil, and then simmer for another 30 minutes.
Finally, sprinkle the base with the Garam masala and add a further 1 litre of water, or enough to give you a soup like consistency and simmer for a further 15 mins.
The base is now ready.
Pan 1 ingredients:
(http://www.curry-recipes.co.uk/imagehost/pics/5b6345b2d4d9228a1dd5f1399ac0e0ea.JPG)
Pan 2 Ingredients:
(http://www.curry-recipes.co.uk/imagehost/pics/ae9aefe17ab93d6c3639345fc608aeef.JPG)
Onions, Garlic, Ginger and Coriander, frying off:
(http://www.curry-recipes.co.uk/imagehost/pics/3a1832a2511f4ff3964300c7ede7e1f9.JPG)
After 10 mins of frying:
(http://www.curry-recipes.co.uk/imagehost/pics/13c4548768f11eb3a0803407df1a0aaf.JPG)
Onion pan boiling:
(http://www.curry-recipes.co.uk/imagehost/pics/03fb0b9cd2dad37607954df38d91e48d.JPG)
Spices and Sugar frying in pan 2. Notice the foaming!:
(http://www.curry-recipes.co.uk/imagehost/pics/2128354e7528e278efc98585f01364c0.JPG)
Tomatoes added to the spices:
(http://www.curry-recipes.co.uk/imagehost/pics/b0c66b85dbcac3a59769c24f923db92d.JPG)
Pan 2 after 20 mins simmering. Notice how it has become a loose paste like consistency!
(http://www.curry-recipes.co.uk/imagehost/pics/152a3d7dca0b3fde717834e6323f20df.JPG)
Both Pans after the first stage cooking:
(http://www.curry-recipes.co.uk/imagehost/pics/3c008288b375a895970824a664bc6b6e.JPG)
Contents of pan 2 added to pan 1 before blending:
(http://www.curry-recipes.co.uk/imagehost/pics/23eca3bf358809d566d8f45cae094181.JPG)
Mixture now blended:
(http://www.curry-recipes.co.uk/imagehost/pics/7753c19c8775452a641662c57b3fdbdb.JPG)
The base after 30mins simmer. Notice how it has gone a little darker!:
(http://www.curry-recipes.co.uk/imagehost/pics/b09a84841f7e360d8171b2b6737124df.JPG)
Garam Masala added, with the remaining water (only add to your desired consistency):
(http://www.curry-recipes.co.uk/imagehost/pics/cfc2d25f7c658f49a4c439cb3b8bede2.JPG)
And here's a Lamb Madras made with the base:
(http://www.curry-recipes.co.uk/imagehost/pics/5869235a739f53bbdf23522304e83ec2.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/afe54388cffb037f7c4af10b428f8b14.JPG)
The end dish was really nice. I used CA's spice masala, and madras method.
I hope some of you guy's can find the time to give this a go. I like it, and will be trying it out on different curries very soon
Ray :)
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Hi Ray
Again I wonder, and I've asked this a few times of other base recipe writers, why the curry powder? I've googled around and your spices mix seems to incorporate every ingredient of commercial powders anyway - with the possible exception of mustard seed which seems common. So do you think tweeking the balance a bit you could leave it out? My goal is to make a top notch takeaway from scratch - which is eccentric I suppose - so I don't want to resort to commercial powders if possible.
Anyway, look forward to more pics as you go, cheers, Mike
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Hi Mike,
It's a perfectly valid question. A lot of curry powders, for example, 'mild madras' do use all the standard spices but, a lot of them include, clove, curry leaves, fennel seeds, cassia bark, mustard seed, and white pepper. All of these spices are very pungent and to add them to a spice blend alone, even in such small quantities as 0.25 tsp, would in my opinion over power the spice mix. The quantities in a standard curry powder are perfectly balanced hence the addition.
By all means, leave it out if you wish and increase the volume of the rest of the spices as a replacement but I think curry powder does have a role to play in BIR cooking, IMO.
The thing is Mike, we are all searching for a perfect base but, we all feel that we are somewhat short of the mark.
If you look at all the combinations of ingredients of most of the base recipes on this forum, they are not to dissimilar to each other therefor, bringing me to the conclusion that, as long as you have Onions, garlic, ginger, spices and a volume of water, you will have a usuable base.
I mean, how many different combinations can there be? I have tried alsorts with this base, red pepper, green pepper, carrots, potatoes, mooli (Asian radish) and nothing really changes the flavour that significantly to make me use them as standard.
For me, the base is just a way of getting liquid into the curry and bulking it out. I 'm am beginning to think that we can never really achieve a proper TA/BIR base at home simply because we don't treat it the same after it's cooked.
It is my understanding that most BIR/TA's keep their base simmering throughout the night's service, with the exception of Dipuraja, so this is bound to alter the flavour somewhat. I also understand that they top up simmering base, with cold fresh base. So there will always be an element of matured base in the pot.
I guess the only way to prove this theory would be to hold a curry party at your house, invite about 30 friends and stand there cooking curries for them all night, topping up the base with fresh as it reduces. That for me would be the only way to really road test a base.
So what we have to do, is try to create something that doesn't require these extra steps that the TA's/BIR's do naturally.
Will we ever achieve that? who knows. We we ever give up trying?, hell no ;D
Thanks for your question Mike.
Ray :)
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Mike / Razor ,
Funny you should mention Curry Powder , our favourite T/A use Curry Powder in there Curries and a few weeks ago I had a chat with one of the Chef's while we were waiting ,
he knows I am well into cooking Curries but I got him to go through the Spices in the Spice mix they use and the mix included Curry Powder . The following weekend I made up a Spice mix using what he said but my mix came out to much of a yellowy colour so I must have overdone either the turmeric or the Curry powder . I have seen there Spice mix in the kitchen and it looked very similar to just Garam Masala ( a grainy look to it ) anyhow I carried on and made our Madras Curries with my Spice mix and the result wasn't that good :( but the next morning we came downstairs into the kitchen there was the same beautiful aroma as in our T/A :o and the first thing my Wife said is ' that smell is just like our favourite T/A which is different than the other T/A we use ' . The only difference to my usual Madras was the Curry Powder .
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Hi Eminj
Without being sure, I would say that the turmeric is the culprit in this case. Whilst it is mostly used for colouring, too much of it can impart a bitter note.
In my experience most spice mixes seem to follow these ratio's:
1.5 parts coriander
0.75 parts cumin
3 parts turmeric
2 parts curry powder
1 part paprika
Then if you wish, you can add, garlic powder, ginger powder, crushed methi leaves and even chilli powder but I prefer to control the heat at the cooking stage.
Most spice mixes I have made all have an 'orangey' colour to them, not yellow.
I have seen many spice mixes that have equal coriander and cumin but for me, these spices mixes (or masala's) seem out of balance. Again, this is only my humble opinion.
Ray :)
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The only difference to my usual Madras was the Curry Powder .
emin-j do you mean you added CP whereas you normally wouldn't or do you mean you changed the type of CP you used?
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Guy's,
Just for your information, here are the ingredients for the curry powder that I use:
RAJAH
Mild Madras Curry Powder
Coriander, Turmeric, Mustard, Bengal Gram, Cumin, Chillies, Fenugreek, Pepper, Garlic, Salt, Fennel, Poppy Seeds, Curry Leaves.
So as you can see, there are plenty of spices in here that do not, form your standard curry masala (spice mix), hense, the reason why I put it in.
Ray :)
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I would say that the turmeric is the culprit in this case. Whilst it is mostly used for colouring, too much of it can impart a bitter note.
I would say that this is a bit of an urban myth. I know Pat Chapman said that tumeric could impart bittterness, but I've found that's not actually the case.
BIR curries, from the 70s and 80s, would stain your shirt (or tie..or whatever else!) an indelible yellow! This can be (is/was) only due to lots of tumeric being present in the curries.
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Hi CA
I would say that this is a bit of an urban myth. I know Pat Chapman said that tumeric could impart bittterness, but I've found that's not actually the case.
Having never read anything by Pat Chapman I wouldn't know what his slant on turmeric was but, I got a recipe years ago from a TA near me, long since shut down, for pilau rice. Lot's of turmeric was used and I personally found it very bitter, so much so, that for a long while, i didn't believe that I liked pilau rice.
I have since made pilau rice many times without the use of turmeric and I love the stuff.
Also, isn't turmeric and ginger related? I know too much ginger in a dish can give it a bitter note, so I would imagine and still believe that this is the case with turmeric!
Ray :)
P.S
Back in about 1990, when I live with my first wife, we had a pink carpet in the living room (don't ask ???) and I managed to drop my full curry on the carpet, and as you pointed out, the stain wouldn't budge. Hence the reason I'm on my second wife now, and we have real wood floor ;D
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Having never read anything by Pat Chapman I wouldn't know what his slant on turmeric was
Well, his slant is/was that that too much tumeric can impart bitterness
but, I got a recipe years ago from a TA near me, long since shut down, for pilau rice. Lot's of turmeric was used and I personally found it very bitter, so much so, that for a long while, i didn't believe that I liked pilau rice
I'm not sure many BIRs use tumeric to colour rice anyway, it's too dull as a colourant?. I use yellow food colouring, mostly
Also, isn't turmeric and ginger related?
Yes, in so far as they are both rhizomes and part of the same plant family
I know too much ginger in a dish can give it a bitter note
Can it? I can't say that I've ever really noticed that (though I know many people say that it can)
Hence the reason I'm on my second wife now
Or maybe it's because your wife wasn't one of your three major loves in life! It must be pretty tough being the wife of a curry eating, beer swilling, ManU supporter!...... ;) :-X ;D
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CA,
Or maybe it's because your wife wasn't one of your three major loves in life!
The old one defo wasn't, the new one is.........almost ;D
Anyway, knowing that you use it in your recipes, what's your view on curry powder?
Ray :)
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The only difference to my usual Madras was the Curry Powder .
emin-j do you mean you added CP whereas you normally wouldn't or do you mean you changed the type of CP you used?
Yes SS , I don't normally use Curry Powder in my Curries but because our favourite T/A use it in their Spice mix I thought I would give it a go , I did ask the Chef how much of each Spice he put in the mix , but all he said was Coriander , Cumin , Turmeric , Curry Powder and Garam Masala but more Turmeric and Curry Powder ??? On the night of my Curry making I just got the amounts wrong but I'll certainly be adding Curry Powder to my Curries fromnow on , it's just a matter of how much :-\
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knowing that you use it in your recipes, what's your view on curry powder?
Similar to your's Ray:
Question:Why add a made curry powder as well as your spice mix? What extra does a bought powder bring that your excellent spice mix doesn't have? The base looks fantastic and I want to make it later today, but I have a cupboard full of whole spices and no curry powder. Is it necessary?
Answer:I add it for the minor spices that are generally present in a good curry powder that aren't in my masala/spice mix.
It seems (from several reports here) that some BIRs add curry powder directly to their spice mix (probably for the same reason, I conclude).
However, I think you can safely replace the curry powder with my masala/spice mix (or vice versa). The flavour might be a little different but, otherwise, no big shakes I feel
....though, I have to say, I otherwise share MP's sentiments. Using "curry powder" seems to be a bit of a "cop out" and is bound to introduce a level of uncertainty, lack of control and none reproducibility in recipes (as will using commercial pastes or anything else commercially produced).
I agree that it would be far better (and more controlled and more reproducible) to produce our own "curry powder" and not rely on potentially variable commercial products of an unknown composition.
No big shakes, just make your own curry powder and add some of that......
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PS: Most curry powders are just some combination of tumeric, coriander, cumin and paprika/chilli powder anyway...plus minor amounts of (gram) flour, fennel, cinnamon, fenugreek, etc.
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PPS: When I say "it's a bit of a 'cop out'", I don't mean by you, but by me (and BIRs) and by anyone else who specifies commercial curry powders and/or pastes too...
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Ray,
Good effort with the post. :)
Can I just ask, I noticed that in the method you don't add the coriander until you add the water, but the 3rd pic and its description show that you have added it at the start. Can you clarify this please?
I don't have a problem with 'Curry Powder' being stated, as long as the brand is clearly shown as well. I hadn't given it any thought until the recent comments on the IG Spice Mix. It did make me look more closely at the curry powder I use. I haven't worked out what smell comes through most but I am sure its the combination of Curry Leaves and Fenugreek.
How do you feel this base compares to others that you have tried, will you move forward by adopting this one as your preferred base?
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Hi Axe,
Can I just ask, I noticed that in the method you don't add the coriander until you add the water, but the 3rd pic and its description show that you have added it at the start. Can you clarify this please?
Well spotted :) Add it with the water and not as I did at the frying stage. I was on my 5th can of Budweiser at this point, and got a bit ahead of myself. ::)
How do you feel this base compares to others that you have tried, will you move forward by adopting this one as your preferred base?
Good question. I don't feel it's any better or any worse than any of the decent bases on the forum. Like I said earlier, I'm beginning to think the base is less important than the method. Don't get me wrong, I know it plays it's part and I know a bad base can ruin a final dish but, as long as you've got your, onions, garlic, ginger and a good balance of spices, a base is a base......is a base!
How many variable bases do we have on the forum and yet not a single one stands out as 'the one'? I'm not convinced that not one single base recipe from this forum doesn't come close, no way am I having that. Even the ones reputed to have originated in either a BIR or TA.
It's got to be something else! Same with the spice masala's, I don't believe that none of them come close either, or maybe it's just that we are not linking the correct base with the correct spice masala, with the correct method?
This is why reports like yours Axe, trying to attain the IG road map, are so valuable. With that said, I'm willing to wager that, even if yo do manage to gather what we all need, there will still be a large percentage of members that will fail to replicate what you intend them to. And that could even be down to the brand of there spices, origin of onions, garlic, ginger and so on...
Will I develope this base to use as standard? I could and do, use it now as standard and have no real noticeable differences in my final dish. I have developed it as far as leaving out a lot of the usual optionals, such as, peppers (red or green) carrot, potato and even mooli, which I've seen somewhere on here before. Nothing really grabs my attention on the changes enough to make them my standard, if you catch me drift?
With that said, It's still a decent base but, I'm not going to tell anyone that this is 'the one' this is the one that we've all be waiting for, because it just simply is not. Neither are any of the bases on the forum and like I said in an earlier post, I personally think it's down to the way we mange the base after it's cooked.
Are you considering giving it a go Axe?
Ray :)
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Budweiser can do that. :P
That's a fair reply and I know exactly what you mean. I realised a little while back, that no matter how many recipes for finished dishes or base, spice mix, GG Puree, etc. there are, none of them will work unless used like for like. As you say, perhaps we just haven't tried the right combo yet.
I do have a slightly different stance on it though. The IG for instance has a base that appears in colour unlike any base I have seen on this forum. That is not important but what is, is that this means this base tastes different. In order for them to reproduce a typical madras for example, they need to add the missing flavours from their base or not add the extra flavours, if you get my meaning. this means that they compensate for this by changing the spice mix, etc. The point here brings us to what you said, if we don't use like for like, we will never manage to get the right result.
The problem for me at least, is that any base that mentions the use of tomato goes against what I have been told by the IG so far. In as much as they don't use tomato in their base.
This is why I have, until very recently, refrained from making base. But not having time to return to the IG yet, my hand was forced.
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Hi Axe,
The IG for instance has a base that appears in colour unlike any base I have seen on this forum. That is not important but what is, is that this means this base tastes different.
It's a good point that you make mate. I seem to remember you saying that the IG has been around for 30+ years? run by the same brothers. The base they make, my be very simple and typical of the bases that was around in the 70's and 80's (old skool)
And it is also logical to me, that as the BIR has taken off in the way it has, there is a commercial need to knock these dishes out quicker, meaning, adding more ingredients to the base, and less at the final stage!
This could be the change in the BIR taste that we have all noticed over the years?
I also seem to remember the old skool BIR dish being more oily than that of those dishes today. Again, this is logical. If their base was a simple one, and they had to increase on the spices in the final dish, they would require more oil!
I'd be willing to knock up a base of consisting of just onions, garlic, ginger, salt, maybe carrot, maybe peppers, coriander and perhaps turmeric as the only spice. And almost treble the spices at the final dish in way too much oil, just to see what it brings. It couldn't do no harm, could it? :-\
Interesting. The more I think of this, the more likely I am to give it a go. Do you remember Madras and Vindaloos in the 80's? Damn, they was hot, much hotter than today. This could be attributed to more spicing at the dish stage, and I don't just mean chili powder!
Cheers Axe, that's given me plenty to think about ;)
Ray :)
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Ray,
I could never handle hot dishes back then and stuck with only mild dishes. Perhaps that's why I haven't really needed a base yet as I have concentrated on starter sides more than I have 'curry'.
I have my notes with me that I took down at the IG Bhaji Demo. This is what I have for the base as written down. I will try and explain how they are connected to the conversations taking place, but please remember that this was all very much worked in whilst the demo was taking place. Also note that there is no mention of spice mix or anything else that may be in the base as I did not get to that part.
Conversation 1 (Part ingredients)
Garlic & Ginger (fry in plenty oil to brown)
1/2 Potato
Green Pepper
1/2 Lemon
Onion sliced
Water to soften
Conversation 2 (Infusion)
Cinnamon 6/7 (this means cassia bark pieces but could be inches)
Bay 6/7 (not clear on type of bay)
Cardamom 10
Cloves pinch (not clear if this is whole but suspect it is)
Boil 1/2 hour
Now picture this, i'm in the small kitchen watching the onions being turned for the Bhaji and i'm asking all manor of questions. During this brief encounter about base, I also get an overview of tomato puree and how they treat it with garlic etc. This came from my questions about them using Tomato in the base. This was scribbled:
White Tower, Oil, Garlic, Fry to brown, Add Paste, Add Water
I also managed to get the IG Spice Mix recipe, where he literally dragged me into the back room (store room) and mixed it in front of me.
I'm then back in the kitchen actually making bhaji and deep frying them. All the while I am firing questions at them. I know they fry spices for the Pilau Rice but what I don't know. I manage to pick up on the Panch Puran and see pre-cooked chicken, lamb, Potato and Mushroom in the fridge.
Being in Aladdin's Cave, it was hard to keep my mind focused and I scribbled notes frantically.
I even scribbled his recipe for a Korma:
Coconut Powder 1/2 Chef Spoon
Sugar 1/3 Chef Spoon
Mix Powder 1 tsp
Single Cream or Evaporated Milk
1 Ladle Gravy
Take from it what you will its had me upside down at times when reading some of the recipes and opinions on here. I don't mean that in a bad way though, just that I wonder why my findings have been, well, quite different at times.
This is why I have struggled to find a base that is similar.
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Axe,
I can imagine you was like a kid in a sweet shop ;D ;D
So Im guessing, that coversation 1 is done in one pan, and convo 2 in another, then added together?
Like I said before, this is very much like the Kushi base but the whole spices are put in to the onion pan in a tied muslin cloth.
With regards to spice mix do you reckon they didn't add any, just relying on the whole spices for the flavour? or did you just not get to that point. Also, how would you describe the colour of their finished base?
It's good stuff this Axe, I wish they would let me in their kitchens around here :(
Ray :)
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C1 and C2 are done in different pans and added together later.
I can not say about the spice mix as I hadn't established it with them. The following picture is the base as it was at about midday. He was clear to emphasise on how thin it was.
The picture doesn't really show it's colour properly which in reality was more of a milky yellow. You also don't get a feel for its consistency and body.
(http://www.curry-recipes.co.uk/imagehost/pics/cb00306cbc171a49b38732564facda4d.jpg)
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Hi Axe,
There are definitely ground spices in there by the looks of things, and judging by the photo, a good quantity of oil also.
Would you say it was like a 'korma' yellow?
With regards to consistency, how thin? Soup like?
Axe, this is your mission, should you choose to accept it! Infiltrate, the IG kitchen and retrieve the 'Top Secret' base recipe. Report back to forum for debrief. Prepare to go back in for more intelligence reports ;D ;D
Ray ;D
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Do you remember Madras and Vindaloos in the 80's? Damn, they was hot, much hotter than today.
Do I ever! This is why I cringe when I see recipes for vindaloo with 2 tsps of chilli powder!
Call it what you will but, if you ain't adding the equivalent of at least 4 tsps of extra hot chilli powder to it, it ain't vindaloo! >:(
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I'm not sure many BIRs use tumeric to colour rice anyway, it's too dull as a colourant?. I use yellow food colouring, mostly
The first type of rice I leaned to make after getting the hang of plain boiled rice was yellow rice, using the same method as plain rice but adding a tablespoon or so of turmeric while it was boiling. In my experience it's far from dull, it's actually quite a vivid yellow and as for staining, well you have to watch what kind of pan you use.
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treble the spices at the final dish in way too much oil, just to see what it brings. It couldn't do no harm, could it? :-\
Ray this is the way I cook all my curries, well as far as the oil goes anyhow. I really go over the top and spoon out a lot of it at the end. Of course I have to add a bit more spice to account for the fact that some is lost to the oil.
Also that oil is like pure gold for starting your next curry with.
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SS,
Ray this is the way I cook all my curries, well as far as the oil goes anyhow. I really go over the top and spoon out a lot of it at the end. Of course I have to add a bit more spice to account for the fact that some is lost to the oil.
This is what I'm beginning to think is the way forward for me.
Incidentally, what base are you currently using?
Ray :)
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The problem for me at least, is that any base that mentions the use of tomato goes against what I have been told by the IG so far. In as much as they don't use tomato in their base.
I really like this idea Axe as I have an aversion to bases with loads of tomato in. The thing is it's only recently, as far as I remember, that no-tomato bases were even mentioned, let alone seen in a BIR.
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Incidentally, what base are you currently using?
Still on my favourite at the moment Ray, Bruce Edwards' latest one. I'm going to give the Dipurja one a go next.
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SS,
Still on my favourite at the moment Ray, Bruce Edwards' latest one.
You wouldn't happen to have a link would you please?
Ray :)
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Ray, I will do I can to go back and find out more. The base clearly has some level of spicing in it as you rightly point out you can see the tell tale hints in the oil etc. I simply can't offer what they might be, or how much there is off them. I don't want to misguide you.
It is a shame that the picture isn't quite in focus. As I was taking this pic on the fly so to speak, I only took one and quickly. If you look at the liquid where the spoon handle is, you might get a better idea. If I were to compare the base to Heinz tomato soup, I would say the soup was thick in comparison. but again, I only had a short moment with it.
As far as the colour goes, it was a little more vivid than a korma, much more yellow in colour. The depth of flavour must be just shy of Korma too as can be noted by the teaspoon of spice mix in the Korma recipe.
SS, I wonder why that is? I still find it amazing that in this day and age, BIR recipes are so hard to find!
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Here you go Ray: http://www.curry-recipes.co.uk/curry/index.php?topic=2815.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2815.0)
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Cheers SS
Ray :)
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OK got me base done, now I need a final curry recipe to go with it, any recommendations, Bezzer? I was going to use BE's madras for a tester but if you have one that would work better, let me know lol
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Eh up Dom,
I just usually use CA's but go what what you think!
Ray :)
P.S, Howz it looking so far ???
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It looks orangey brown at the mo Ray lol...it tastes sweeter than I'm used to, quite mellow but a good hit of spice comes through after....Looking forward to making a curry with it in a couple of hours ;D I'll post pics after ;) Had trouble with the oil and tomatoes mixing for a while, still got quite a yield of oil out at the end of it which I threw in the onion mix. Other than that I can't really say till I've made something with it - I'm making a madras :)
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Hi Domi,
Yeah, it is slightly sweetr than most bases. The reason for this is that I'm trying to cook the final dishes without any sugar in them, so I thought, get it in the base, leave out at the final dish, plus, sometimes, I think tinned tomatoes can be a bit bitter.
Hope you have some success with it though, and looking forward to your piccys ;)
Ray :)
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Here's the base piccy:
(http://img.photobucket.com/albums/v119/xx_dominatrix_xx/Razorsbase.jpg)
And here's the madras I made using Dip's recipe:
(http://img.photobucket.com/albums/v119/xx_dominatrix_xx/MadrasusingRazorsbase.jpg)
I used Dip's madras recipe as that was the last madras recipe I used (in conjunction with CA's base).
I found the base works very well. The only negative I have is the yield of oil in the final dish which will be no problem at all to the reclaimed oil brigade of which I am not a member ;D and the oil didn't rise in the base after cooking, only in the final dish which you can see in my final dish pic above. The sweetness I mentioned in a post above dissipates on cooling and the base overall allows each spice to show itself though to be absolutely certain I have to try it out on more complex recipes. I also like the fact that this base doesn't use capsicum ;)
I have to say I preferred the madras using your base over the one I made using CA's base (and that one rated quite highly ;) ) I prefer this curry using Dip's madras over CA's own madras/base/spice mix method though I will have to make more curries (dopiaza, pathia and a jalfrezi :P) using this base to get a better general picture. This base lacks some of the savouriness of admin's new base which is my preferred fave for madras however having said that I don't find that the "ANB" works as well for other curries because it can overpower in some recipes, I don't feel that your base will have that effect and so may be more versatile. All in all I prefer this base to CA's, but the Admin's new base edges this one for that overall savouriness.
For marks out of ten I'd give it an 8 thus far and it dropped a mark (this is being harsh, I know :-\ ) for the two-pan method which I don't feel would make much of a difference if any at all though to be sure I'd have to try the all-in-one-pot method lol.
I've not had a curry for a while and this one made a very good impression....I'll be using it again though as you know I have a few bases still to try :P I'll be using it to make a pathia on Friday so I'll let you know how it compares then, too. ;)
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Domi,
Please confirm that, whenever you refer to using "CA's base" that you mean that you made it according to my exact recipe...including using my masala (not BE's or others?)? If not, please state that....otherwise it's more than a little misleading...thanks luv lol ;)
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Hi CA :P
I have made your base more than once, the first time I did use BE's spicemix though I found on comparison between the two to be of very little significant difference in the final dish....Just to clear that up ;) though I did on the second run-through omit the capsicum in your base as for me personally I found the taste too strong in the first run-through. :-\ I don't understand why though as other bases I've used with capsicum, the capsicum doesn't override :-\ which may also have influenced my opinion in preference to Ray's base over yours. Oh well...horses for courses an' all that, eh? ;D
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I have made your base more than once, the first time I did use BE's spicemix though I found on comparison between the two to be of very little significant difference in the final dish....Just to clear that up ;) though I did on the second run-through omit the capsicum in your base as for me personally I found the taste too strong in the first run-through
So, "just to clear that up then", the first time you made it "exactly" to spec, but used BE's spice mix, and the second time you made it "exactly" to spec but you omitted the capsicum? Is this correct? Any other changes you made Domi? :P
And what about when you made Razor's base? Did you make it "exactly" to spec?
And what about the madrases that you made? Did you use my masala and spiced oil in my madras? Or BE's spice mix and no spiced oil?
I don't really care about what you chose to do, Domi, provided that you're clear about it....luv....lol.... ;)
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Must you pick fights in every thread, CA? As I have already said, the second time I used your base, I omitted only the capsicum. I shall not be replying to any other comments you make as your intention is plain to see.
I made razor's base exactly to spec. ::) and I stand by my observations and opinions on the base. ;D
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your intention is plain to see
Thank you Domi, my intention is to be clear about comments that you (and others) make about recipes...least they are misleading... :)
And you still haven't confirmed about the madras recipes have you? :-\
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I thought the line "the second time I used your base I omitted only the capsicum" would suffice, CA...the answer is there, I believe, though you may not like it but there you go...Now kindly stop trying to pick fights. Your posts in this thread are only taking away from it, let Razor's base receive the replies it deserves without dragging the topic down further than you already have. :(
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I thought the line "the second time I used your base I omitted only the capsicum" would suffice, CA...the answer is there, I believe
Sorry, but it's still not clear to me how you cooked the madrases Domi?
You're not doing badly, for someone who says "I shall not be replying to any other comments you make"....though I DO appreciate your attempts (however feeble) to clarify your comments ;)
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And here's my final reply to your comments in this thread, CA which are nothing but feeble attempts to pick unnecessary arguments (let's face it, you have neither the wit nor the intelligence to argue with me) and also I feel to detract from my statements regarding the quality of this base. Despite my already asking you to stop, you continue and I have a feeling you'll continue as long as you are able.... I'll ask again, please keep your sarcastic comments out of this thread and allow Razor's base to get the replies it deserves, whether you agree with them or not. I shall not be replying to you and so I hope you will take this as a sign that any comments made to or about me are not worth your time in posting as they only serve to further bad feeling.
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God, you're verbose Domi!
So what are the answers to my perfectly valid questions then...errr....luv...lol? ::)
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Hi Domi,
Thanks ever so much for trying my base. I think you have given it a very fair critique and overall, seems like you enjoyed it with your madras.
It DOES release a bit of oil during the final dish stage, which for me is great, as I do spoon off, and use on mi next curry. Not quite sure why the base holds onto the oil, maybe it needs more simmering after blending, don't know?
As for trying it as a one pot base, maybe it can be done this way, but, because I use tin tomatoes, I'm always worried about if they are bitter. Doing this way, at least I can control the sweetness/bitterness before I add it to the rest of the base.
Overall, I'm well chuffed with an 8 out of 10 ;D and I don't mind Admins just edging mine, as his was a real Bradford BIR base I think?
I will try to work on a spice blend now to compliment this base, and I've already got a few ideas. 8)
Once again Dom, thankyou so much for giving it a go. I don't mind telling you, I was absolutely shittin it, in case you hated it lol
Ray ;D ;D
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We enjoyed it so much we're having another madras with it for tea tonight lol I thought it'd be up our street just looking at the recipe - I know some aren't keen on tomato in their bases but I prefer it personally. I'll still be doing the pathia on Friday (got folks coming over ;D) so I'll give you their opinions too ;)
I've never had bitterness with the tomatoes though, maybe I've just been lucky? ;D
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Hi Domi,
How did your curry night go? Hope everyone enjoyed it.
Ray :)
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I think tinned tomatoes can be a bit bitter.
Ray, it might be worth trying pasata inplace of tinned tomatoes as it is the seeds in the tinned tomatoes that cause the bitterness. Hope this helps.
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Hiya Axe,
Yeah, I've thought of that, but when I put it on the shopping list, when her indoors went shoppin, her response was, "Passata, isn't that what our Steve drives" :( I love her dearly but, she is without a doubt, very blonde........and if it wasn't for her accent, I would swear that she is from Essex ;D
On a serious note, Ive actually started blending my tinned toms, and sieving them, so in essence, I'm getting passata really.
Cheers for the advice though mukka, much appreciated.
Ray :)
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Picking up on the part about the oil not releasing in your base, ive noticed that when simmering a base if the simmer is too ferocious?<spelling?, then the oil seems to keep mixing with the base rather than becoming free enough to rise to to surface.
A slower simmer gives the right results for me.
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Hi Domi,
How did your curry night go? Hope everyone enjoyed it.
Ray :)
It went down a storm, Ray ;D Didn't get any pics though 'cos I don't want folks talking about me :P Got a call this teatime for an order of Axe's IG bhajis, 2 chicken tikka madras and a portion of bourbon ribs for their kids lol ::) I offered them the recipes but the lazy sods want me to cook 'em. I don't think I'll be asking 'em round again for a while ;D
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Hahaha,
Excellent. My mates are exactly the same, happy to scoff it, won't cook it though :-\
Ray :)
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Has anyone else given this base a go? It's a cracker IMO ;D
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Has anyone else given this base a go? It's a cracker IMO
I haven't tried it, but now that I'm out of base, I may give it a go.
To be honest, the one thing that deterred me was that it didn't seem to use much oil, compared to the amount of veg. I've always found better results with bases with more oil content.
Ray - why did you settle on 200ml?
Domi - I think you use Admin's base, but how would you compare it to BE, SnS, or any of the more common ones?
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Hi Josh,
Has anyone else given this base a go? It's a cracker IMO
I haven't tried it, but now that I'm out of base, I may give it a go.
To be honest, the one thing that deterred me was that it didn't seem to use much oil, compared to the amount of veg. I've always found better results with bases with more oil content.
Ray - why did you settle on 200ml?
Domi - I think you use Admin's base, but how would you compare it to BE, SnS, or any of the more common ones?
I start off by frying the onions, garlic and ginger in 50ml of oil of 10 mins or so, just to get them soft and sweet. More oil at this stage would almost boil the veg rather than fry and I don't think I would get the sweetness that I'm looking for, IMO.
The rest of the oil is used to fry the spices and tinned tomatoes. 150ml is just about the right quantity for this as I'm trying to make paste with a similar consistency to that of jarred paste. I have tried more and less and not quite achieved the correct consistency.
What I would point out Josh, is that when cooking the final dish, adding 100ml of base at a time, it really does release a fair bit of oil. I like to spoon off about a tbs of this, and store it in the fridge for next time.
Just one more thing Josh, in the original recipe, I ask you to fry off the onion, garlic and ginger but if your look at the pictorial, you will notice that the coriander stalks are also frying off. No worries, it doesn't make no difference either way, just as long as it's in there.
Would be great if you can give it a go ;D
I have made SnS's, CA's, The Kushi base, and in my opinion, my base has the edge over all three, but, then I would say that wouldn't I ;D
Can I also suggest knocking up a small batch of my spice blend? as it does compliment my base http://www.curry-recipes.co.uk/curry/index.php?topic=4706.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4706.0)
Ray ;D
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I have made SnS's, CA's, The Kushi base, and in my opinion, my base has the edge over all three, but, then I would say that wouldn't I ;D
Only if you're a little immodest Ray ;)
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Hi CA, good to hear from you again :),
I have made SnS's, CA's, The Kushi base, and in my opinion, my base has the edge over all three, but, then I would say that wouldn't I ;D
Only if you're a little immodest Ray ;)
Actually, I do still use your base also, and it is still one of my favourates. I say mine edges your only because it does give up a good quantity of oil in the final dish, enabling me to reclaim it, and use on my next curry. Apart from that, I do think that yours is one of the best that I've tried. SnS's base is too tomatoey for my liking, and the Kushi base, is good, but every dish has that recognisable "whole spice" flavour to it.
I still use your technique in my curry making as I don't believe it can be bettered, and it suits my base and spice blend perfectly, so I'm still grateful for that :)
Ray :)
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Has anyone else given this base a go? It's a cracker IMO
I haven't tried it, but now that I'm out of base, I may give it a go.
To be honest, the one thing that deterred me was that it didn't seem to use much oil, compared to the amount of veg. I've always found better results with bases with more oil content.
Ray - why did you settle on 200ml?
Domi - I think you use Admin's base, but how would you compare it to BE, SnS, or any of the more common ones?
Hi Josh ;)
I used admins base for madras/vindaloos mainly but it didn't work as well with other recipes IMO. I've used SnS's base but I wasn't overly impressed with that, I found it to be a bit weak and by far preferred Ca's base up to trying Razor's. I had 4/5 bases on my to do list before trying this one and since using this one I haven't wanted to try the others as I'm extremely happy with the results I've had (I've made it six or seven times and never had a curry that wasn't top notch, regardless of recipe used in conjunction with it) - I even made a vindaloo/korma cross dish that was beautiful but I can't remember what I did as I'd been on the Magners lol.
It's become my fave base so far - I've not even made Admin's base since I've been using Razor's :o
Don't worry about the lack of oil either...I've had a good yield of oil over every dish so far (I add around 3 tblsp to start my final dish and I don't reclaim, just stir it in).
I'm going to give BE's base a go next - I'll post up pics etc later ;)
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OK I think I will give this a go and see how it compares to some of the other bases.
Last question - the methi powder - is it ground dry methi seeds, or powdered methi leaves?
Thx,
Josh
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Hi Josh,
OK I think I will give this a go and see how it compares to some of the other bases.
Last question - the methi powder - is it ground dry methi seeds, or powdered methi leaves?
Thx,
Josh
It's finely ground methi seeds
Ray :)
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I made this base last night, and used it for a Madras and Vindaloo tonight. I also used the onion paste.
It was very very good! An excellent base - Thanks Ray!
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Hi Josh,
Thanks for giving it a go, and the onion paste too. Brilliant. Did you use my spice blend as well? and how would you compare it to what you have used in the past?
Sorry for the questions,
Ray :)
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Yes, I did use your spice mix. The Madras method was CA's (but using your mix, some added methi, and no separate curry powder or sugar).
I find it very hard to compare bases. I judge the finished dish, usually a Madras for a first go.
My last base was Dipuraja's (and his method), but yours was a noticeable improvement over that. Its definitely up there with the ones I rate highest - CA's, BE2008, Taz base. I might get around to doing another head to head between two bases if I find myself with an empty day :)
Curious how you came up with a few of the oddities of your base - the separate tomato/spice mix, methi powder, pre-fry the onion/garlic/ginger...
-- Josh
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Hi Josh,
Curious how you came up with a few of the oddities of your base - the separate tomato/spice mix, methi powder, pre-fry the onion/garlic/ginger...[/quote
Basically, I wanted to create a base whereby I wouldn't need lots of sugar in the final dish. Boiling, IMO, doesn't release the natural sugars of onions garlic and so one, so pre-fying was a way of ensuring the sweetness was already present before I started the boiling process.
As for frying the toms in a separate pan, again, it sweetens up the tomatoes without adding any sugar. And by frying off the spices first, It guarantees, that the natural oil is released from the spices. I'm not convinced boiling ground spices has the same effect.
As for methi, I love the savouriness of it, and I think it gives the base that "curry" note, which is always good.
I did spend quite a while developing this base before I settled on this version. I tried carrots, peppers, mooli, all sorts of things but nothing change the taste enough, to warrant keeping them in. Onions garlic and ginger, are key to any base IMO, everthing else, is down to preference. It did suprise me, that the simplest version turned out to be the best but, with that said, I think we all have a tendency to over do things at times, and we over complicate what is essentially, very simple cooking!
Hope that goes someway in answering you queries Josh.
Ray :)
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Hi Razor where is the onion paste recipe, i am going to give your base a go on friday after reading some of the comments
Garry ;)
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Hi Razor, what recipes would you recommend to use with your base.
I have read ALL the posts in your thread but nothing.
Thanks.
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Hi Razor where is the onion paste recipe, i am going to give your base a go on friday after reading some of the comments
Garry ;)
Here you go Garry, http://www.curry-recipes.co.uk/curry/index.php?topic=4721.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4721.0)
Hi UF
Hi Razor, what recipes would you recommend to use with your base.
I have read ALL the posts in your thread but nothing.
Thanks.
I have to admit, that I use CA's recipes but replace with my base and spice blend, and of course, the onion paste is extra. Just fry off the onions paste with the garlic and ginger, and then proceed with CA's method.
Ray :)
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Cheers Razor i also use CA's recipes as well thats an added bonus.
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Hey Razor i am crap at this so can you tell me exactly what to do so i can make a chicken madras with rice please ?
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Hi Gazman
Hey Razor i am crap at this so can you tell me exactly what to do so i can make a chicken madras with rice please ?
Is it just the madras recipe you want, or do you want a recipe for pilau rice also?
I'm out for the day today but should be back home for about 3ish, I will PM you then with a recipe for both if you wish?
Ray :)
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yes rice and madras please
garry
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Hi Garry,
Check you inbox mate.
Ray :)
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Just made this base and looks good. The oil/spice/sugar paste was not as thick as yours - it seemed far more oily.
I have not added the 1 litre water at the end as it seems to be the right consistency already. Does this seem okay to you Razor or has something gone wrong somewhere?
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Hi Ramirez,
So sorry for the delayed reply, been doing some building work in my house , so not had internet access.
Just made this base and looks good. The oil/spice/sugar paste was not as thick as yours - it seemed far more oily.
This may be a silly question, but you did add tomatoes didn't you?
I wouldn't worry about it too much, I have used different brands of tinned toms and the consistancy does vary a little.
As for the consistancy of the final base, it should be quite runny, bit like soup. How much base would you say you ended up with in the end and have you cooked anything with it yet?
Ray :)
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It certainly looked and smelled the business. The curries also came out pretty good. I'm gonna give this another bash over the weekend so I'll see how much it yields.
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Hi
just made a batch of rays base and i must say it smells great hope it tastes as good, i decided to 1 1/2 times the amount his recipe says and I've ended up with loads of the stuff not portioned it up yet waiting for it to cool down but i reckon I've got at least 15 plastic takeaway tray full. I'll be knocking a curry up with it tomorrow for dinner if i can wait that long its calling me now ;D
Jamie
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Hello Razor,
I am gonna have a go at this base, but as you no, I am not a big garlic fan, & a full bulb does seem a lot, certainly for me anyway.
So would reducing the amount down to say, 5 segments effect the over all finished product?
Or should I just go ahead, & see what I get.
CArl...
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Hi CArl
You can reduce the garlic to whatever you feel comfortable with but it will no doubt alter the taste somewhat.
Personally, I would keep the level of garlic in the base the same, but omit from you final dish.
Ray :)
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Hi Ray,
I am going to make your base over the weekend (fingers crossed).
I've confused myself when do I put the coriander in?
Cheers Ian
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Hi Ian,
Sorry mate, I think I've caused the confusion here as I've posted it contrary to my instructions.
Add the coriander, after you have added the 1.5 litres of water.
Hope that helps, and good luck with my base.
Please leave feedback mukka, good or bad, it's all good ;)
Ray :)
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Cheers Ray for your speedy reply.
I'll be toiling away tomorrow in the kitchen with one ear cocked towards Sky to see how our boys are doing at Molineux.
I'll report back next week, no matter what the results is (the base that is !!!!).
Thanks Ian
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Cheers Ray for your speedy reply
No problem at all mate.
I'll be at Old Trafford tomorrow to see if that Rooney can get going. Maybe if they dress West Brom up in stockins and suspenders, ( why does Domi spring to mind?) he might start to perform lol.
Ray :)
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Raymondo,
may I commend you on your base. You've managed to turn a beans-on-toast merchant into a curry master !!!!! ;) ;) ;)
Complete success. the colours, textures, aroma - just right, and so easy. The only dodgy bit is not overcooking the spices.
My next quandry is which recipe to use, It'll have to be one of Madras ones - but which one I don't know.
I have two questions, as I've ended up with about 3 litres of gravy, obviously too much for one, two portion meal. (1) apart from leaving enough to cook a curry mid-week I'll be freezing the rest - will this be OK? and (2) how much gravy do you use for each individual portion?
Once again thanks mate.
PS not a bad side Albion :)
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Hi Ian,
Thanks for the comments on the base, glad it's turned out good for ya. As for a decent Madras recipe, this is my version http://www.curry-recipes.co.uk/curry/index.php?topic=5061.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5061.0) but there are many others that you may want to try http://www.curry-recipes.co.uk/curry/index.php?board=52.0 (http://www.curry-recipes.co.uk/curry/index.php?board=52.0)
I use 300ml per curry, so you've got enough for 10 curries there, which is spot on, that's what I have when I make this size version.
Freeze it, no problem. I use them "pour and store" bags, with the sealable tops. When I want a curry in a hurry, I just pop a bag in hot water for about 10 mins, and it's defrosted.
As for the Albion, yeah, they defo deserved their draw, although Van Der Sar, give it to them on a plate.
Wolves aren't too bad either mate ;)
Ray :)
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Ray,
thanks for your speedy reply.
Sorry to labour the point but what you're saying is the 300 ml is per individual portion. Does that means that the ingredients shown on various recipes are also per individual portion?
Many thanks Ian
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Hi Ian,
Ray,
thanks for your speedy reply.
Sorry to labour the point but what you're saying is the 300 ml is per individual portion. Does that means that the ingredients shown on various recipes are also per individual portion?
Many thanks Ian
Yes, all the recipes on here, unless stated otherwise, are for individual portions. The reason it's done that way is because that's the way the BIR's do them.
Don't be tempted to double up the portion size say, if you were cooking for two, it doesn't work that way, don't ask me why?
Now 300ml may sound like quite alot initially but it really isn't. If you follow my instructions, you will see that the base gravy, will reduce the longer you cook it, leaving you with a restaurant size portion.
The best thing to do, cook one dish (Madras if you like) then empty it into one of those plastic takeaway tubs, put the lid on, cook your next one. If by the time you have finished cooking the last one, the first one isn't hot enough for you, just pop it in the microwave for 30 seconds.
Just one more thing, when reducing my base in the final dish, it will release a bit of oil. That is intentional as I like my curries oily, like the BIR's. If you find that it's too oily for you, no problem. Spoon out what oil you don't want but do not throw it away! Place a piece of kitchen towel in a sieve, and strain the oil into a container. Pop this oil in to the fridge, and use it on your next curry. Trust me, it's like curry gold, and the smell is awesome.
Hope that helps geezer,
Ray :)
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Cheers Ray,
crystal clear now. Best site I've ever been on.
Hope you don't mind me asking what part of Manchester do you come from.
I'm half Manc myself. My Mum and my grandparents came from Peel Green/Eccles area. They moved down to Dagenham when Ford's moved the motor plant from Trafford Park to Essex in the 30's.
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Hi Ian,
I'm from the Audenshaw area of Manchester (M34) but I now live in Ashton-under-Lyne (Tameside), about 6 mile from Manchester town center.
Do you ever get back to Manchester, say to visit relatives? I bet your Mam wouldn't recognise the place these day's. Trafford Park is probably pretty much the same as you would expect but then you have the Trafford Center which is amazing, and not forget the footballing cathedral that is Old Trafford, lol
Unfortunately for me, I work In Openshaw, Manchester, and have look at that City of Manchester stadium every day, or as proper Mancs call it, The Council Tax Stadium, seeing as though we paid for it lol.
Ooo, that sounds really bitter doesn't it, and it's supposed to be them blue noses that are the bitter ones pmsl.
Ray :)
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Been up a couple of times to see us get our usual pasting at Old Trafford, but I thought the Tevez game a few years ago was a bit special.
Just a bit of local history but my Nan's dad i.e. my great-granddad (name of Hines) was the fire chief of Manchester when he drove the first motorised fire engine in England. My Nan gave me the press cuttings from the local papers.
Just on a another point, I lived at my grandparents house in Dagenham until I was seven so was surrounded by three out of four adults speaking with a Manchester accent. None of them are with us now (God bless 'em) but they spoke like Betty behind the bar at the Rovers in Corrie. Now when I hear the accent, like the way the Oassis bros speak, it seems different. Has it changed or is it just my memory?
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I Ian,
Now when I hear the accent, like the way the Oasis bros speak, it seems different. Has it changed or is it just my memory?
It's a good question. Ok, There are predominantly two accents or dialects if you like, spoke in and around the Manchester area, Lancastrian and Mancunian. The Mancunian accent has always been there but because of the media and over population, it seems to be being used further afield and seems to be more pronounced. A bit like scousers these day's, when there outside of Liverpool, they turn their accent on so strong, that it's barely recognisable as English, well that's trend is evident with a lot of Mancs too.
By the way, a very softly spoken scouse accent and a strongly spoken Manc accent are almost the same!
I went to school in Littlemoss, Manchester. This school was made up of boy's from the Droylsden area and the Ashton under Lyne area. These two towns are right next to each other. Droydonians spoke with a Mancs accent, Ashtonians spoke with a Lancs accent.
Betty from Corrie speaks Lancastrian, whereas Kirk from Corrie speaks with a Mancunian accent.
I'm surprised that you have picked up on it because usually, southerners don't. It's like the TV program Shameless, that's set in Manchester. Frank (the Dad) is a Manc, Carl and Debs are also Mancs, Lip speaks Lancastrian, and the Gay lad (can't think of his name) has a Yorks accent. I don't know if the directors are from the South, but us In Manchester have a good laff at the different accents and yet they are all in the same family.
Well spotted Ian.
Ray :)
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on another note - what a great result for man united yesterday lol
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Arrh, Gazman, nobody wins the league in October mate. Still unbeaten. Come next may, we'll be there or thereabout's.
Ray :)
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Hello Razor,
Just began to make your base sauce this morning.
Did the first stage.
Started to prep all the spice's for the second stage, then realized I didn't have any
all purpose seasoning.
So I'll pick up some today, & finish it off tonight.
I've mixed your spice Mix up, so I was gonna do a chicken curry using CA's method.
Having said that, if you have your own recipe, then I would love to give it a go.
I'm a Leeds chap, I like my curry's well spiced.
On a more serious note. Hopefully next year Leeds UTD will show you lot how the game is suppose to be played ;D
CArl...
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MOT
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Hi CArl,
I've mixed your spice Mix up, so I was gonna do a chicken curry using CA's method.
Having said that, if you have your own recipe, then I would love to give it a go.
Do you just mean a plain medium chicken curry, or Madras and so on?
On a more serious note. Hopefully next year Leeds UTD will show you lot how the game is suppose to be played
Bring it on my friend lol ;D
MOT
Don't get it Achmal? :)
Ray :)
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Hello Ray,
Just got the All purpose seasoning from Morrisons.
It's Knorr Aromat All Purpose Savoury Seasoning.
Is this the right one?
A nice spicey chicken curry will do.
Thankyou.
CArl...
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Hi CArl,
Hello Ray,
Just got the All purpose seasoning from Morrisons.
It's Knorr Aromat All Purpose Savoury Seasoning.
Is this the right one?
Couldn't vouch for the knorr brand mate, never used it. I usually use Rajah all purpose seasoning.
As for the chicken curry, here's what I refer to as my "medium restaurant Chicken Curry";
Ingredients
4 tbsp Veg oil
1.5 tsp of garlic/ginger paste (use jarred if you prefer)
1 tsp of Razor spice
1/4 tsp sugar
1/4 tsp of chilli powder (increase or omit as you wish)
1/4 tsp of dried methi leaves
Pinch of salt to taste
A portion of fresh raw chicken or, a portion of precooked chicken/chicken tikka (Use your preferred recipe)
1/2 of a tomato (satsuma size), finely chopped
1/2 of an onion (Tennis ball size), very finely chopped
300ml of Razor base
1 tbsp of fresh chopped coriander
Method
In a good pan or wok, heat the oil on high for about a minute
Add the Garlic and ginger paste, and stir constantly with the back of your chef's spoon (careful, it will spit) until it turns slightly golden.
Take the pan off the heat and add the Razor spice, sugar, chilli powder, salt and methi. Keep stirring the spice to ensure that they don't burn.
Place the pan back on the heat and add the tomato and onion, again keep stirring. If using raw chicken, add this at the same time as the tomato and onion, and keep turning the chicken until it turns white on the outside.
Next, add 100ml of the Razor base, and continue frying until the oil starts to come to the surface.
Add a further 100ml of the Razor base and repeat, trying to reduce the sauce by about half.
Next, add the last 100ml of base and simmer for about 3 mins or until you have reached your desired consistency. If you're using precooked chicken or chicken tikka, now is the time to add it!
Finally, add the fresh coriander, stir through, and turn of the heat. Let the curry rest for about 30 seconds or so, and serve.
Serve with Pilau rice, plain rice, naan or whatever you like ;D
Note, this is for one portion. If you are cooking for two, I wouldn't double up on the ingredients, it doesn't seem to work IMO. Either use two pans, or cook one after the other.
Hope that helps CArl, let us know how you get on mate.
Ray :)
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Thanks Ray,
Think I'll ditch this Knorr stuff, & nip to the Asian supermarket on my way home, & get some Rajah's brand all purpose. That way the recipe's by the book then.
The onion's Garlic, & Ginger smell lovely as they are, can't wait to get the rest of the ingredients in there.
Just found your Madras recipe, may give that a go too over the weekend.
Thanks for taking the time to post this for me Ray.
Such a pity we can never be friends, you being a Man U fan ;D
Have a good weekend.
CArl...
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Hi CArl,
Good luck and looking forward to your thoughts.
Such a pity we can never be friends, you being a Man U fan
A very very good friend of mine is actually a Leeds fan (even though he is a manc) and a season ticket holder. When we were kids, he was a liverpool fan? Funny enough, that changed around about 1992..........wonder why ;D
Any, we call him daft Lee, nuff sed lol ;D
Have a good weekend matey,
Ray :)
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MOT
Don't get it Achmal? :)
Ray :)
[/quote]
MOT = Marching On Together...
The chorus from Leeds United song.
-
MOT
Don't get it Achmal? :)
Ray :)
MOT = Marching On Together...
The chorus from Leeds United song.
[/quote]
Oh yeah, much prefer que sera sera, lol
-
;D Not surprised that Man United fans are also fans of Doris Day ;D
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Hello Razor,
As promised, some feed back.
I finished your base sauce recipe off on Friday night when I got home.
I left it over night, & made a Madras curry on Saturday.
I used your spice mix, & CA's method.
Got to be honest my friend, it was the dog's b-ll-cks, best I have had yet.
So close to my favourite resteraunt curry.
Marks out of 10, gonna give you a 8.5.
I really will try to get some photo's done, & get them posted.
Thankyou for taking the time to post the recipe.
CArl...
PS you were lucky at the weekend (Man U)
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Hi CArl,
Very grateful for the kind comments, and glad that it worked for you.
PS you were lucky at the weekend (Man U)
You say lucky, I say experienced lol
Ray :)
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I'm finally getting my but to the grocery store. I don't have/use kitchen scales. Can you please give me a rough estimate of the measurements that you weigh in some other terms. For example, about how many tennis ball-sized onions should I use? If this has been addressed already, I'm sorry. I will scroll through the entire eleven pages now...
This base looks good and like something I can picture in an American Indian restaurant.
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I hate to be less than helpful, but do you not think it might be worth borrowing a set of scales, just so that you can do your own weight-to-volume conversions once and for all ? You could then set aside large marked bowls, each calibrated for a different ingredient, and then just fill the relevant one up to the appropriate level whenever you needed that quantity of whatever in the future ...
** Phil (who thought that the world had come to an end when his wife admitted to dropping the electronic kitchen scales and not telling him, after which he had to press his precious postal scales into service until such time as SWDTS had replaced them ...).
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Hi TT,
Can you please give me a rough estimate of the measurements that you weigh in some other terms. For example, about how many tennis ball-sized onions should I use?
I usually use about 3-4 "softball" size ones ;D I would gues at about 8-10 tennis ball size ones should do it but have never really counted them to be honest :)
This base looks good and like something I can picture in an American Indian restaurant.
:o :o :o :o How very dare you fair maiden? ;D ;D ;D Only kidding, I'll take it as a compliment ;)
Ray :)
Ray
-
Hooold on there with the softball thing! If you'd said football, that could get confusing. I'll have to google what you mean by softball. I'm picturing the thing that's a bit larger than a cricket or baseball. Or is cricket played with a softball? All I know is that once I played cricket, everyone laughed at me for swinging my funny American way, but I kicked butt, and the ball went out of the compound. I just had to do some shameless bragging there.
-
... and the ball went out of the compound.
"Went out of the compound", Madam ? Do you mean "cleared the boundary" ? If you're going to play the noble sport of cricket, you really will have to learn the proper terminology. I suppose you'll be telling us next that they served hamburgers and Budweiser instead of cucumber sandwiches and tea during the interval.
Tut tut, what ever is the world coming to ?!
-
Or should I have said it was a Grandslam? It was in Pakistan, so we had biryani. ;) Especially greasy biryani.
-
I hate to be less than helpful, but do you not think it might be worth borrowing a set of scales, just so that you can do your own weight-to-volume conversions once and for all ? You could then set aside large marked bowls, each calibrated for a different ingredient, and then just fill the relevant one up to the appropriate level whenever you needed that quantity of whatever in the future ...
** Phil (who thought that the world had come to an end when his wife admitted to dropping the electronic kitchen scales and not telling him, after which he had to press his precious postal scales into service until such time as SWDTS had replaced them ...).
Haha! Make my owns marks especially for curry! So obssessed sounding, I love it. Maybe I will buy a cheap pitcher from my dollar store and mark it up with lines that read "Onions," "Cilantro," etc. That way I can standardise (-ize? I never know these things) my cooking like a fastfood joint such as Starbucks. That would be sweet! It will really super impress my whiter than whitebread in-laws who already joke that curry is my secret to everything. (I'm pretty sure they don't know what curry means. It's pinto beans, not dal and it's Spanish rice, not pilao here in SW. I think Mexican food is to the US as Pakistani food is to the UK.)
-
I think Mexican food is to the US as Pakistani food is to the UK.)
Well, I do have fond memories of a "Burrito Supreme" in that country just to the north of yours; I even had a few goes at making them when I got home, but never really managed to re-create the authentic CMR taste :(
** Phil.
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Oh, and damnit that I'm not a pothead. They use grams and ounces and other things by weigh. I'd have a proper idea weights and be able to guess correctly then. Well, I'm going to my mom's, and she has a postal scale. That'll do. :) She's excited because I'm making a big batch and leaving some behind.
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Well, I do have fond memories of a "Burrito Supreme" in that country just to the north of yours; I even had a few goes at making them when I got home, but never really managed to re-create the authentic CMR taste :(
** Phil.
Phil, I don't know you, but I'm gonna love you and give you some advice. If you don't want to be shot in LA or any city with lots of Mexicans, don't ever call Taco Bell Mexican food. Saying McDonald's is American food is insulting, but it doesn't even come close to calling Taco Bell Mexican. I say it's "Mexican Inspired."
It's unfortunate to me that so many Mexicans here won't try Indian food. I think they'd rather like it. The two foods have a lot in common, only Indian food has a thousand more years of perfecting the spices. Mexican food is more fresh tasting and uses a lot of cheese.
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Yay! It turned out well. I used less than half of the recommended water because I wanted it to be more concentrated for storing. It looks like gravy... Hmm.... Maybe we will have some funky gravy withour mashed potatoes this Thanksgiving.
(Also, since I made it when I was at my mom's, I used her postal scale. It turns out it also measures in grams, so that was convenient! I translated the measurements into something I can use at home. The only thing I had to look up were how many grams were in a kilogram. I couldn't remember if it was 100 or 1000. I know it should be obvious, but I honestly can't remember the last time my brain needed to compute the word "kilo".)
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Hi TT, glad it worked out well for you.
So, are you going to make my spice mix, and have you decide on a recipe yet?
My spice mix http://www.curry-recipes.co.uk/curry/index.php?topic=4706.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4706.0)
It looks like gravy
lol, it is gravy but for curries. It should be orange in colour, is American gravy orange? ;D
Maybe we will have some funky gravy withour mashed potatoes this Thanksgiving.
Yeah, go for it, let's see how polite your guests are, and how long they can keep quiet about it ;)
Ray :)
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Hi Razor
Its now time to try your base sauce. ;) Been here many times tkinking of what to try next, so spent this avo cookin up your base for tonights feast.
Interesting to note there's no veg as such which is new to what others use, and me to be honest. So thats what drew me to try yours. ;D
Would BIR's/TA's use the veg for flavour or to bulk up? Tonight will tell.
Will post my result. Cheers for the recipe. ;D ;)
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Hi Razor,
I'm gonna give your curry base a try this week(to the letter) and was wondering if you or anyone else has ever tried adding any creamed coconut block to this base and did adding it enhance the base in any way.
Cheers.
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Hi Samson,
Hi Razor,
I'm gonna give your curry base a try this week(to the letter) and was wondering if you or anyone else has ever tried adding any creamed coconut block to this base and did adding it enhance the base in any way.
Cheers.
I haven't tried it, but hey, why not? I couldn't say what effect, if any, it will have on the finished base, but I believe that there are one or two bases on here that do ask for coconut block, so go for it and let me know how you get on.
Hi Chilli,
Would BIR's/TA's use the veg for flavour or to bulk up? Tonight will tell.
I've no doubt that some would but to be honest, unless they use vast amounts of other veg, it really doesn't add anything to the base in my opinion. Like I said in the recipe thread, I've tried allsorts of things, and nothing alters the taste to a significant degree, whereby I would keep it as standard.
I also think of a base as an "onion" stock or gravy, so as long as you've got at least 1kg of them in there, you could try adding what you like, if only to use up veg that would otherwise be thrown out.
Please, let me both know how you get on, and if you need any assistance, just give me a nudge.
Ray :)
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Razor, I made this base on friday.
For such a simple base it turned out really well, took no time to cook and when combined with CA's madras the results were superb!
I also made your Jalfrezi, which also came out well but not as good (It was my first time trying the pre-cooked onions/peppers and onion paste) but that's down to me more than the recipe!
Thanks, will be making more of it! The 8 people I cooked for certainly enjoyed it too..
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Hi TN,
Glad it turned out well for you, and many thanks for giving it a go. :)
Just one question if I may, did you use my spice mix or CA's in both the madras and Jal Frezi?
Ray :)
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Ray, I used your mix. Turned out well!
I may well try using CA's mix next time, as I'm hooked on that madras :)
Paul
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Hi TN,
I may well try using CA's mix next time, as I'm hooked on that madras :)
Paul
I agree mate, CA's Madras is really good.
I think that you should really try to keep the base's and spice mixes together though, for example, you have used my base and spice mix but CA's method. Using CA's base and spice mix, will no doubt produce a different flavour curry! Don't get me wrong, there is nothing wrong with mixing and matching, nothing at all, and in doing this, one day, we may stumble across the ultimate Madras ;D
Anyway Paul, well done, and thanks ever so much for your feedback.
Ray :)
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Hi Ray,
I done your base on Monday I've got to say this turned out the best I've done to
date there's nothing to over powering throughout. I also made your madras that
included your spice mix and your onion paste and again all turned out really well.
I did use my chicken tikka recipe that I posted onto this forum so all in all a really
good day.
Cheers
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Hi Razor
Did ya base at weekend, nice and easy. Great. .I talked about veg in other bases and have to honest not using any didn't make any differance to the final curry I made.
So cheers for that, makes the base simpler. ;D
With regards to the spices you used, do you think that only using 0.25tsp of Garam Masala is addequate for such a large amount of liquid or gravy in the final product?
Chilli
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Hi Samson,
Really glad you managed to give it a go, and well pleased that it turned out well for you.
How do you think the flavour compares with curries from our neck of the woods mate? I have my opinion of course but I'd be interested of the opinion of a fellow Tamesider.
Ray :)
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Hi Chili,
Thanks for giving it a go.
Yeah, as you say, no other veg in there, it doesn't need it in my opinion. When I was designing this base, I was pondering over what was needed and what wasn't. I looked at many recipes, some calling for half a green pepper or 200g of carrot, and i just thought to myself, there is no way, that you would notice if they where missing. I think that you have confirmed my thoughts on this. Keep it simple, that's my motto.
As for Garam Masala, because it goes in at the very end, i don't think it necessary to use a large amount, it's more of a final seasoning really. If you really like the flavour and think that the base would benefit from more of it, then by all means, add more. Just be careful though, add in small increments as GM is very very pungent and your dish can go from good to bad in an instant!!
Thanks for the feed back mate, have you made a curry with it yet?
Ray :)
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Hi Razor
Yep I agree, G/M depending on brand east end or rajah can make a differance. Some use alot of cinnamon which like you say can kill a good gravy.
As for the weekends curry, made my trusty Madras and the other half love it.
It's funny though I can make what I think is the same curry from one week to the next exactly the same, yet she tells me they taste different???? :-\ mmmmmm.
Chilli
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Hi Chilli,
It's funny though I can make what I think is the same curry from one week to the next exactly the same, yet she tells me they taste different? mmmmmm.
Lol, I'm pretty sure that most of us can relate to that mate. Anything can have an influence, amount of oil, length of time the overall dish took, heat, and of course how many beers we've had before we got cooking lol.
I wouldn't worry too much about slight variations, It's when they drastically differ you should start to worry.
BTW, is it just you, or does your other half feel that they taste different too? Don't forget, the length of time that you are exposed to "cooking" spices, will have definitely affect your taste buds, and usually in a negative way!
Ray :)
Edit: Just re-read it and it's your wife that notices the difference, mmmm strange. Is she usually in the kitchen with you?
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Hi TN,
I agree mate, CA's Madras is really good.
I think that you should really try to keep the base's and spice mixes together though, for example, you have used my base and spice mix but CA's method. Using CA's base and spice mix, will no doubt produce a different flavour curry! Don't get me wrong, there is nothing wrong with mixing and matching, nothing at all, and in doing this, one day, we may stumble across the ultimate Madras ;D
Anyway Paul, well done, and thanks ever so much for your feedback.
Ray :)
Good point Ray, I'll try CA's spice mix for the Madras next time and see how it goes. Definitely room for some improvement though (in myself I mean!). I need to cook more often really. Due to a mix of work and personal life I struggle to find the time, but I think your base is a stepping stone for me as its so quick to make! I've been doing the Undercover curry one for the past few months and although its great, it takes AGES to make so puts me off doing it so often. TBH I only tried your base as I'd been asked on a Thursday to get a curry going on Saturday night and I knew there was no chance of making the UC base in time, having bought the ingredients etc. I'm glad I did now, and had lots of happy faces at the curry night!
On an aside, I cooked the chicken in the base sauce, a 1/3rd base with 2/3rd water. Possibly the best precooked chicken I've done so far, only did it in the base as someone else had brought the chicken in on the night.
Happy days! Now if I could just get the jalfrezi right...
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Hi Samson,
Really glad you managed to give it a go, and well pleased that it turned out well for you.
How do you think the flavour compares with curries from our neck of the woods mate? I have my opinion of course but I'd be interested of the opinion of a fellow Tamesider.
Ray :)
Hi Ray
I've never ordered a base on it's own so I'd struggle to give you a straight answer, but although the base is an excellent i think that most restaurants and takeaways
use less spice in there base and make it up in there final dish and on my second attempt on your madras this week i feel there's to much of something but can't put my finger on it. On the back of all that the other half and a few family members (even a phone call off my mum saying it's the best one yet)have all enjoyed my chicken tikka masala in which i used your base to make. Unfortunately i class CTM as rice pudding and it never seems to fail no matter what base i use.
Cheers...
A quick question have you ever been to the Chutney Masala takaway in Dukinfield ?
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I only have a little of your base left, and I'll be making it again. I liked it a lot.
I think Samson is right that restaurants use less spices in their bases and add them instead to the final dish. However, I kinda like them in the bases because it saves time while making the dishes later.
My goal would be to do all the "hard" cooking just one or two days a month, and then do the easy stuff daily.. .Like making rice, taking out frozen, pre-cooked chicken and throwing together a sauce that is mostly done.
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I think Samson is right that restaurants use less spices in their bases and add them instead to the final dish. However, I kinda like them in the bases because it saves time while making the dishes later.
It doesn't really save time and more importantly it puts you one step closer to formula curries where one tastes much like another.
You know the old adage 'you can always add some in but once it's in you can't take it out'.
Bases should be very basic in my opinion.
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Hi Guy's,
If you feel that there is too much spice in the base, try halving the quantity. I generally only add between 1 and 1.5 tsp of spice mix/curry masala at the final dish so the level of spicing in my base works well for me but hey, I'm all for experimentation.
Hi SS,
I've noticed before your apparent dislike for "formula" curries but to my mind, that is what BIR curries are!
Oil, GG paste, spice mix, base sauce and meat/chicken/veg are all standard components in almost all BIR curries. (Restaurant medium curry)
Add to that, tom paste, chilli powder, and in some cases, lemon dressing and you have a simple Madras. Add to that, extra chilli powder, extra garlic and in some cases, vinegar and you have a simple vindaloo.
The same thing can be said about Bhuna, dupiaza, Jal Frezi, they are all kind of related ingredients wise, and therefore will all have elements of the "formula" in them.
Maybe it's just how modern day BIR has evolved over the years, I don't know but I would be more inclined to think/believe that the post 80's BIR curries were formulated even more so than those of today.
Good talking point nonetheless,
Ray :)
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Hi Ray
I tried out your curry base last night. It's fairly similar to KD's base other than a few other spices added, but the process of making it is very similar.
I actually ran out of garam masala from making tandoori marinade at the same time and didn't add that in at the end. I doubled up on all the ingredients to make a bigger base but I only added about 4 of the 5 litres of water from your recipe because at the time I thought it looked very watery, but by the morning it had thickened up. Would it be ok if I added the garam masala and about another litre of water to it today?
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Hi Ray
I tried out your curry base last night. It's fairly similar to KD's base other than a few other spices added, but the process of making it is very similar.
I actually ran out of garam masala from making tandoori marinade at the same time and didn't add that in at the end. I doubled up on all the ingredients to make a bigger base but I only added about 4 of the 5 litres of water from your recipe because at the time I thought it looked very watery, but by the morning it had thickened up. Would it be ok if I added the garam masala and about another litre of water to it today?
Hi Missy, I would have thought that would be ok, as long as you give it enough time on the heat to "cook in" as it were. Around 30 minutes simmering should do it, then ensure it is blended in properly.
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Hi Missy
Ray's base is a good one, but if you want a more spicey base, and easy to make, try this one out, I've had good results with it, and it's the only one i use,
http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0)
You could use Ray's Spice Mix, and recipes with it if you want,
Best of luck with the resturant.
HS
I also agree with Ray on not including Veg in the base, It should be onioney/garlicey (Is that a word) not like a veg soup, in my opinion, (although others won't agree ;D)
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Hi Missy
Ray's base is a good one, but if you want a more spicey base, and easy to make, try this one out, I've had good results with it, and it's the only one i use,
http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0)
You could use Ray's Spice Mix, and recipes with it if you want,
Best of luck with the resturant.
HS
I also agree with Ray on not including Veg in the base, It should be onioney/garlicey (Is that a word) not like a veg soup, in my opinion, (although others won't agree ;D)
Thanks for that boss, it does look a lot easier. I'll give that a go next time.
I just made 12 CTM and 12 Chicken madras with Ray's base and spice mix and it was absolutely lovely.
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Success Missy,
Stick with it girl, you will get there in the end, no matter which base you use, It's all down to the final dish ;D and what the punters think.
HS
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Hi Phil
Just curious to know what the onions are like in Thailand?
My Bangladeshi friends, keep telling me how much better the onions
taste, that they grow in India. Is there a difference in Thailand?
Do you have a full BIR menu, or just a few curry dishes?
cheers
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Don't think her name is Phil, CT ;D
Edit:-
OH yes it is,
Apologies CT ::)
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Well 'she's' called Phil here. ???
http://www.curry-recipes.co.uk/curry/index.php?topic=5775.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5775.0)
;)
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She certainly is ::) I missed that, Thanks
HS
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Hi Phil/Missy ;D
Yes, by all means add the Garam masala and an extra litre of water, I can't see a problem with that.
I just made 12 CTM and 12 Chicken madras with Ray's base and spice mix and it was absolutely lovely.
Good to hear that you have had success, how did your customers rate them?
Ray :)
P.S, Sorry but I'm gonna have to ask, are you a guy or a gal? Seems to be some confusion, not that it matters one iota, so please don't be offended ::)
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Maybe both? :o
I sorta got the feeling 2 of them are possibly posting.
And apologies also Missy/Phil, for discussing you like this, no offense meant at all. ;)
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Hi Phil/Missy ;D
Yes, by all means add the Garam masala and an extra litre of water, I can't see a problem with that.
I just made 12 CTM and 12 Chicken madras with Ray's base and spice mix and it was absolutely lovely.
Good to hear that you have had success, how did your customers rate them?
Ray :)
P.S, Sorry but I'm gonna have to ask, are you a guy or a gal? Seems to be some confusion, not that it matters one iota, so please don't be offended ::)
Haha! I'm a guy. My name's not Philippa, lol.
At the moment all i'm doing is supplying a restaurant in my village with boxes of the curries and he just warms them up when someone orders. I'll be opening my Indian delivery takeaway shop with kebabs and Thai food as well in about 2weeks. So, I don't know yet how the customers liked yesterdays batch, but my wife loved them and I certainly thought they tasted amazing.
Thanks again Ray and everyone else who has given me advice on here. I really appreciate it.
Regards
Philip
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Hi Phil
Just curious to know what the onions are like in Thailand?
My Bangladeshi friends, keep telling me how much better the onions
taste, that they grow in India. Is there a difference in Thailand?
Do you have a full BIR menu, or just a few curry dishes?
cheers
Hi Chewytikka
The onions aren't particularly very good here. The onions in the UK are much stronger, well they certainly make my eyes water much more than the ones here.
At the moment me and my wife only have CTM, Madras, Bhuna masala, korma, Chicken Do-Piaza, and makhan. All of them can come with chicken, chicken tikka or tandoori prawn. I need a good vegetarian dish to add on my menu if anyone has a good, simple recipe for me? And I will make jalfrezi next and add that on my menu.
Regards
Phil
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Hi Missy
Ray's base is a good one, but if you want a more spicey base, and easy to make, try this one out, I've had good results with it, and it's the only one i use,
http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0)
You could use Ray's Spice Mix, and recipes with it if you want,
Best of luck with the resturant.
HS
I also agree with Ray on not including Veg in the base, It should be onioney/garlicey (Is that a word) not like a veg soup, in my opinion, (although others won't agree ;D)
Thanks for that boss, it does look a lot easier. I'll give that a go next time.
I just made 12 CTM and 12 Chicken madras with Ray's base and spice mix and it was absolutely lovely.
Hi
That base does look a little easier to make, so I will definitely give it a go.
Just one questions. With KD's and Ray's base you fry the oil, tinned tomatoes and the spices separately from the onion, garlic and ginger mix. I always thought that would be because the oil turns a nice red colour and is released in the main dish when it's cooked, and frying the spices in hot oil releases the flavours. But your base it's all cooked and blended together. I guess that it doesn't really matter how it's all cooked whether separately or together?
And, can I triple or quadruple the ingredients to make a bigger batch?
Cheers
Phil
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Success Missy,
Stick with it girl, you will get there in the end, no matter which base you use, It's all down to the final dish ;D and what the punters think.
HS
Cheers hotstuff. I think I have pretty much nailed it now, but would like to make an easier base because the bases so far are very time consuming and hard work.
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How about a pressure-cooked version (http://www.curry-recipes.co.uk/curry/index.php?topic=5671.msg56167#msg56167) of KD1 base, Phil ? That may speed things up a bit, and eliminates the need to chop the ginger and garlic (and possibly the onion as well !).
** Phil.
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And, can I triple or quadruple the ingredients to make a bigger batch?
Cheers
Phil
Hi Phil/Missy
Don't see why not my friend,
Your best bet would be to make a batch to the recipe and see what it tastes like, Then you know what you are aiming for in a bigger batch, You may need to cut down on the spices a bit, Or it may turn out to spicy for something like a Korma
I think this recipe was from a Balti house, which are more flavoursome than a normal base
HS
And Yes, I believe in keeping it simple, Why make more work for yourself ;D
I use Dipuraja's recipes, you can find him on UTube, he has 22 videos on there on how to cook the dishes, may be of some help to you
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Hi Missy,
The only reason I do a "two stage base" is because that's what I was taught at the beginning, I have since made mt base all in one, and it tastes fine, the end result is exactly the same. I would leave the onions whole though, as Chewy explained to me, it really does bring out their natural sweetness.
Whilst we're talking about onions, It's my understanding that, the further north one travels, the stronger the onions become? Maybe this is why a lot of genuine Indian recipes call for Asafoteda (hing) in their recipes, as this brings out the onion flavour and may help will the milder varieties?
Worth a try?
Ray :)
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And, can I triple or quadruple the ingredients to make a bigger batch?
Cheers
Phil
Hi Phil/Missy
Don't see why not my friend,
Your best bet would be to make a batch to the recipe and see what it tastes like, Then you know what you are aiming for in a bigger batch, You may need to cut down on the spices a bit, Or it may turn out to spicy for something like a Korma
I think this recipe was from a Balti house, which are more flavoursome than a normal base
HS
And Yes, I believe in keeping it simple, Why make more work for yourself ;D
I use Dipuraja's recipes, you can find him on UTube, he has 22 videos on there on how to cook the dishes, may be of some help to you
Hi HS
I have watched a couple of his videos already and they look good. But he uses some ingredients that I can't find in Thailand or are very expensive here. Like I noticed he used pataks paste in his masala, and that stuff here is very very expensive because it's imported.
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Hi Missy,
The only reason I do a "two stage base" is because that's what I was taught at the beginning, I have since made mt base all in one, and it tastes fine, the end result is exactly the same. I would leave the onions whole though, as Chewy explained to me, it really does bring out their natural sweetness.
Whilst we're talking about onions, It's my understanding that, the further north one travels, the stronger the onions become? Maybe this is why a lot of genuine Indian recipes call for Asafoteda (hing) in their recipes, as this brings out the onion flavour and may help will the milder varieties?
Worth a try?
Ray :)
Hi Ray
I have looked for Asafoteda here before because one recipe I made a while back called for it, but I couldn't find it so I replaced it with onion powder instead.
Your base will be much easier to make when I invest in a hand blender very soon, then I won't have to keep on scooping up jugs to blend separately. But the end result in the main dishes was lovely so I wish to say thank you for your help.
Regards
Phil
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Phil
You can only work with what you have mate, And sounds like your doing OK,
Can I ask if you have an authentic Thai curry recipe? Red or Green don't matter,
HS
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I have looked for Asafoteda here before because one recipe I made a while back called for it, but I couldn't find it so I replaced it with onion powder instead.
May be worth looking for it under its Indian name, "Hing". Often comes in a yellow plastic container, regardless of brand.
** Phil.
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Phil
You can only work with what you have mate, And sounds like your doing OK,
Can I ask if you have an authentic Thai curry recipe? Red or Green don't matter,
HS
HS
Sorry mate, wish I could help you but I leave all the Thai dishes to the misses to make. She makes the best Thai food I've eaten over here. Especially fried chicken and cashew nuts or Mussaman Beef, or penang curry. I'm sure if you google any of them and make them yourself you'll love them.
I know that the misses pretty much uses ready made pastes to make her curries, and, obviously there's an abundance of ingredients here that's sold everywhere to make all Thai dishes.
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Hi Missy,
But the end result in the main dishes was lovely so I wish to say thank you for your help.
No problem whatsoever Phil, just glad your enjoying yourself. Hopefully, with what you have gained from this forum, will provide you with a very prosperous living.
Don't forget us when your a millionaire ;D
Ray :)
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Hi Missy,
But the end result in the main dishes was lovely so I wish to say thank you for your help.
No problem whatsoever Phil, just glad your enjoying yourself. Hopefully, with what you have gained from this forum, will provide you with a very prosperous living.
Don't forget us when your a millionaire ;D
Ray :)
Maybe we could have a "Ray's Special" on the menu ;D
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Hi Missy,
But the end result in the main dishes was lovely so I wish to say thank you for your help.
No problem whatsoever Phil, just glad your enjoying yourself. Hopefully, with what you have gained from this forum, will provide you with a very prosperous living.
Don't forget us when your a millionaire ;D
Ray :)
I won't. We're already thinking about starting a franchise
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Hi Missy,
But the end result in the main dishes was lovely so I wish to say thank you for your help.
No problem whatsoever Phil, just glad your enjoying yourself. Hopefully, with what you have gained from this forum, will provide you with a very prosperous living.
Don't forget us when your a millionaire ;D
Ray :)
Hi Ray
I'm gonna make another large batch of your base tomorrow. Do you think that if I triple or quadruple the ingredients should I put less of the spices in it? like the turmeric is really only for colour and it did look like a very bright yellow last time I made it and I only doubled up that time. Also, does it matter what tinned tomatoes I use? I have been using reasonably expensive tinned Italian tomatoes because in Thailand the only other ones they seem to sell are ones in ketchup, but much cheaper.
Cheers
Phil
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Hi Phil,
If I was to double, triple, or quadruple the base, I would increase all the ingredients to the same ratio personally but if you wish to cut down on the turmeric, I can't see a problem as it is in there mainly for colour.
Ray :)
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Hi Phil,
If I was to double, triple, or quadruple the base, I would increase all the ingredients to the same ratio personally but if you wish to cut down on the turmeric, I can't see a problem as it is in there mainly for colour.
Ray :)
Cheers Ray,
I will let you know how it goes
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[/quote]Hi Ray
I made your curry base on Friday and tripled the ingredients and blended it with my new hand blender :) which made the process a lot easier. This time I kept the onions whole when I cooked it. The only thing is that it's a lot thinner than I'd like and I put a litre less of water than you recommended in your recipe. How can I thicken it up again, by leaving it simmering on the stove?
Also, I made a load of chicken tikka makhan using your base and spice mix and KD's recipe and it didn't turn out as creamy and tasty as i'd like. Do you have or know of a good recipe for the dish?
Cheers
Phil
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Also, I made a load of chicken tikka makhan using your base and spice mix and KD's recipe and it didn't turn out as creamy and tasty as i'd like. Do you have or know of a good recipe for the dish?
Cheers
Phil
[/quote]
I've also made KD's recipe, and it's bloody rubbish.
Google It ;D
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Hi Phil,
You could try simmering the base for longer but I would try simmering the final dish for longer, really reducing it down.
As for chicken Makhani, it's not a dish that I tend to make if I'm being honest, as I'm not a "creamy Curry" fan plus the ones posted on here don't seem to use a base sauce. Just taking a quick glance though, this one of Stephen Lyndsay's looks quite simple and interesting. He has also provided a picture too, which gives you an indication of what you should be aiming for!
Here's the recipe http://www.curry-recipes.co.uk/curry/index.php?topic=3003.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3003.0)
Hope that helps Phil,
Ray :)
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Hi Phil,
You could try simmering the base for longer but I would try simmering the final dish for longer, really reducing it down.
As for chicken Makhani, it's not a dish that I tend to make if I'm being honest, as I'm not a "creamy Curry" fan plus the ones posted on here don't seem to use a base sauce. Just taking a quick glance though, this one of Stephen Lyndsay's looks quite simple and interesting. He has also provided a picture too, which gives you an indication of what you should be aiming for!
Here's the recipe http://www.curry-recipes.co.uk/curry/index.php?topic=3003.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3003.0)
Hope that helps Phil,
Ray :)
Cheers Ray
We have decided to just use the remaining base to make curries for ourselves and not send the restaurant. We'll just make another base in a couple of days and not add as much water, and I think i'll go with frying the onions, ginger and garlic next time and simmer it for a little longer than an hour.
As for the chicken makhan, we've decided to take that off our menu until later on. We don't wan't to complicate our dishes to much, but I know it can be a delicious dish but slightly more complicated to make than the others.
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Hi Ray,
Interesting result, a while ago, using your curry base with making a korma....it gave a very nicely flavoured (BIR-like) korma that tasted (nicely, and BIR-like, IMO) of carrot! (I know there is no carrot in your recipe, which is why I was intrigued with the nice, carroty taste, of the korma). I'm sure it will also produce very nice other mild curries (chicken tikka, etc).
It inspired me to go RIGHT back to basics (using FAR fewer ingredients and, particularly, far fewer spices, than even you use) with a curry base for "mild" curries....which, I have to say, I have now tried with great success.
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I am at the moment making about 100 curries a week for my shop and supply business and have tried using a few different base sauces from this website and Kris dillon base, and I have to say Ray's is by far the best one and Kris Dillon's is a close second. I tried sns base and Ca's, and me and my wife found they tasted a little bitter. I really don't think carrots and peppers should be added to the base, IMO and also it adds more cost to it.
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I really don't think carrots and peppers should be added to the base,
I agree with that statment, (But I think it's a new wave thing to try and give some flavour to the base)
Thats why I use the bradford base from admin recipe, (Which I would say was old school)
HS
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Hi Phil,
Thanks once again for your kind words and I'm really glad things seem to be going well with your business.
I really don't think carrots and peppers should be added to the base
I wouldn't like to say whether or not carrots and peppers should be in a base but what I would say is, when I was developing my base, I did try alsorts of things, carrots, peppers, mooli and I think cabbage at one stage? and to be honest, the difference in flavour was so subtle that I didn't bother to continue with them. I figured, as long as there were onions, garlic, ginger, spices, tomatoes and some coriander stalks, the 'base/foundation' flavour would be there. It also makes for a very very inexpensive base, brilliant for a commercial venture such as yours Phil.
As for CA's base turning out bitter, got to admit, that's something that I've never experienced with his base, if anything, I've always thought that his base has a lovely BIR sweetness to it? I think CA himself would be best to try to help you identify where the bitterness could be coming from but as a suggestion, could it be from your tomatoes? Tomato seeds can impart a bitterness and so it may be best to 'scoop' out the seeds and just use the flesh?
As for SnS's base, this was one of the first bases that I tried on here and if my memory serves me good, I remember it being very tomatoey, a little too much for my liking. It did remind me very much of tomato soup, which is fine if you like a tomatoey curry.
Ray :)
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Hi CA,
Hi Ray,
Interesting result, a while ago, using your curry base with making a korma....it gave a very nicely flavoured (BIR-like) korma that tasted (nicely, and BIR-like, IMO) of carrot! (I know there is no carrot in your recipe, which is why I was intrigued with the nice, carroty taste, of the korma). I'm sure it will also produce very nice other mild curries (chicken tikka, etc).
It inspired me to go RIGHT back to basics (using FAR fewer ingredients and, particularly, far fewer spices, than even you use) with a curry base for "mild" curries....which, I have to say, I have now tried with great success.
I've been thinking along those lines myself of late. Trying to replicate the 'old school' flavour is still a nut that I'd like to crack but after some thought as to how they achieved the flavour makes me think that everything had to be; a) Simple, b) Quick and c) Cheap. I don't know how readily available spices were back in the 70's in the UK but I suspect that they came at a price? This makes me wonder how far removed the BIR dishes of the day were from their traditional roots, I suspect quite a bit more than they are today?
Chili powder has, to my recollection, always been readily available in the UK going back decades so I'd speculate that dishes of the 70's had a much higher content of chili powder in them than the same dishes of today and is why members remember how hot the dishes were back then?
I only really started eating BIR curries in the mid 80's and so don't truly remember how different curries were of the 70's but I have noticed a change over the years, so I guess as new ingredients have become more obtainable, the BIR's feel inclined to use them and is why, IMO, the flavour has changed somewhat and possibly not for the better?
I've been thinning down my base more of late, using less spice masala and less garlic and I've got to say, the dishes have improved. Don't get me wrong, I've still some way to go for example, my spice masala contains quite a few ingredients that I don't think would have been as available back then as they are today and so, my dishes will still have a 'familiar' flavour to them. I'd still like to experiment with a very simple spice masala but I'd really need to know what was and wasn't available back in the 70's, that's going to be the hard part because nobody seems to know.
Of course, I could be completely on the wrong track but I'm having fun finding out ;D
Ray :)
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As for CA's base turning out bitter
[/quote]
To be honest with you Ray it was quite a while ago, so I'm not sure if bitter is the correct word for it. I was trying out different bases at the time without telling the misses, and I didn't think the final curries tasted as good, and she also said to me "what are wrong with the curries now, they used to taste much better". So, I told her I had been trying different bases. So, then just decided to go back to making your base, even though yours is a two stage base and perhaps a little bit more work, the curries do taste much better. I am still making CA's curry recipes but now with my own spice mix, which is a bit of a mixture between yours and CA's.
Regards
Phil
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Hi Phil,
That's what it's all about mate, finding mix and matches and seeing what works for you.
Ray :)
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but I'd really need to know what was and wasn't available back in the 70's, that's going to be the hard part because nobody seems to know.
Of course, I could be completely on the wrong track but I'm having fun finding out ;D
Ray :)
Hi Ray
I can remember Chili Powder (as you said), and also Curry powder (Vencat, light blue = mild, Pink = Hot) being available in the 60s/70s but not a lot of anything else, maybe some other members can think of some more, and put them on this thread, and we may well come up with some answers.
PS
Maybe they just used the curry powders ::)
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I can remember Chili Powder (as you said), and also Curry powder (Vencat, light blue = mild, Pink = Hot) being available in the 60s/70s but not a lot of anything else, maybe some other members can think of some more, and put them on this thread, and we may well come up with some answers.
Maybe they just used the curry powders ::)
OK, in reverse order : no, they (the Indian restaurants, that is) definitely used more than just curry powder : I know this because on my very first visit to an Indian restaurant ("The Maharajah of Chislehurst", owned by a Mr Chowdhury : I remember his name because it was the same name as the owner of an Indian restaurant I used to frequent in Nottingham during the period 1970 -- 1973.) Anyhow, I was taken aback by the sheer intensity of the heat, and said to the waiter "Even the rice tastes hot : do you use curry powder in it ?". "No sir", he said, "not curry powder : other spices". This would have taken place during the period 1963 -- 1970, and earlier rather than later : maybe 1965/66.
As to curry powders, yes, I remember "Vencat"s (I think that was a foreshortening of the real name -- something like "Vencatachellum", perhaps ?) but I used to buy my spices from a central London Indian grocer (and, later, from similar grocers in the Birmingham/Smethwick/Walsall area), and there the spices were in bulk. Of course I have no idea how many spices he sold, but of curry powders alone there was a considerable choice, that I do remember, and even more varieties of dal.
And some evidence (not as substantial as I would like) that there was almost certainly more than just "curry powder and ground chillies" right from the outset :
"As the influence of the British in India grew, so did the interest in Indian food back in Britain, leading to the publishing of recipes and the commercial creation of curry powder in 1780."
Sp, pre-1780, there were presumably spices but not curry powder.
"In 1935 Veeraswamy's was sold to Sir William Steward, M.P., who ran the restaurant for 40 years. He travelled the world in order to source produce and was dubbed 'the curry king' by The Times."
He would hardly have "travelled the world" just to buy curry powder !
"If you had visited Veerawamy's, as it was then called, in December 1959 you could have enjoyed Chicken Tandoori (allow 15-20 minutes) for the princely sum of ten shillings and sixpence. "
Perhaps you /could/ make tandoori chicken using just curry powder, but I suspect they did not.
All quotations from http://www.menumagazine.co.uk/book/restauranthistory.html. (http://www.menumagazine.co.uk/book/restauranthistory.html.) It would be well worth researching Sir William Steward, M.P., further : he may well have left written evidence of the spices he brought back to England.
E P Veerasawmy (1963) lists the following as being available : cinnamon, cumin, allspice, cardamom, turmeric, coriander, ... (this just from the text up to page 22).
Mrs Beeton (1860) lists coriander seed, turmeric, cinnamon seed, mustard, ground ginger, allspice and fenugreek
seed.
Hannah Glass (1747) lists peppercorns, coriander seed, white pepper, cloves, and mace.
The last two are just from the most casual inspection : I am certain more spices would come to light from a thorough reading.
So, I think we are fooling ourselves if we believe that the ingredients available to BIR chefs in the 1960s were significantly less varied than today; of the spices that we now use as a matter of course (turmeric, chilli, coriander, fenugreek, paprika, cumin) I would bet a very substantial sum that all were easily available and widely used at that time.
** Phil.
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Phil
So we know they used spices then, But can you remember any of them? Ones that you personally bought.
HS
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So we know they used spices then, But can you remember any of them? Ones that you personally bought.
Sadly, no. But remember I was /incredibly/ naive then. I thought (as most British people thought) that you made a curry with curry powder. It was only after 1970, when I started travelling to Birmingham, that I also started using more than just curry powder (but with just as appalling results !). I am fairly certain I would have been using E P Veerasawmy as my guide, so if it features in "Indian Cookery" (i.e., the book of that name), I would have tried to buy it. And I would have been influenced by Rosemary Brissenden's "South East Asian Food", given to me as a present in 1970. She was (of course) writing for the Australian market -- far closer to the "lands of spice" -- so her text cannot be taken as indicative of what was available over here, but E P Veerasawmy is pretty reliable, IMHO.
** Phil.
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Hi Phil,
To be fair, I've always thought that spices would have been available back then but at what cost, is possibly what I'm getting at? Like today, I can't see many BIR selling a dish that actually contains saffron purely down to the expense! So, from a commercial aspect, would the BIR's have included some of the well known spices that we enjoy today, if it would of hiked up the price? If they didn't include them, then I wonder what they used instead? Curry powder would have been my first thought like HS suggest but would that have been it, chilli powder and curry powder?
Ray :)
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To be fair, I've always thought that spices would have been available back then but at what cost, is possibly what I'm getting at? Like today, I can't see many BIR selling a dish that actually contains saffron purely down to the expense! So, from a commercial aspect, would the BIR's have included some of the well known spices that we enjoy today, if it would of hiked up the price? If they didn't include them, then I wonder what they used instead? Curry powder would have been my first thought like HS suggest but would that have been it, chilli powder and curry powder?
I am unconvinced, solely on the basis of logic. The first BIRs opened for the benefit of people from the sub-continent, and they would not have been backward in coming forward if they thought that the curries were cr@p. But I /am/ going to conduct an experiment : CA's base, g/g paste, and Rajah Hot Curry Powder. Nothing else (apart from the chicken) -- I will report back !
** Phil.
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That should be interesting Phil, Looking forward to your results.
I can remember we had Cloves, cinnamon, and nutmeg back then, don't know if they used them though, Maybe they made some kind of Garam Masala using the cloves, cinnamon and curry powder.
HS
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Hi Phil
Isn't the Rajah hot curry powder just standard curry powder but with added chilli powder anyway?
HS, good point with the cloves, nutmeg and cinnamon, and yes, with the addition of curry powder and chilli powder, they could well have made a garam masala of sorts.
Ray :)
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To be fair, I've always thought that spices would have been available back then but at what cost, is possibly what I'm getting at? Like today, I can't see many BIR selling a dish that actually contains saffron purely down to the expense! So, from a commercial aspect, would the BIR's have included some of the well known spices that we enjoy today, if it would of hiked up the price? If they didn't include them, then I wonder what they used instead? Curry powder would have been my first thought like HS suggest but would that have been it, chilli powder and curry powder?
Well, I think you have to look at the economics of it : curry powder is a "value added" product; you take some basic ingredients, blend them, put them in a fancy container, and charge more for the result than you paid for the individual ingredients. So on that basis, it would be cheaper to use the basic spices. However, there is another side : economies of scale (you can see my wife is doing an MBA !) -- if the curry powder manufacturers buy the spices in quantities many times that which a restaurant would buy, then they would be sold at a lower price to the curry powder manufacturer than to the restaurant, so the curry powder manufacturer /could/ blend them, package them, sell them at a profit, and still represent better value for the restaurant owner than the individual spices. But the same is true today, and we know that today restaurants /do/ use unblended spices, as well as "curry masala" and other blends (arguably including "curry powder", but I still have reservations where that is concerned). So on balance, I come down in favour of the idea that restaurants in the 60s and 70s were not fundamentally using any different to today; they undoubtedly had less choice (certainly as regards brands), but they still had access to individual spices at an affordable price, and could create their own unique flavour (which was, in fact, far more in evidence during the 60s and the 70s than it is today) by creating their own unique spice blends.
Isn't the Rajah hot curry powder just standard curry powder but with added chilli powder anyway?
Yes, I picked it for that very reason (apart from the fact that it is the only curry powder I have, apart from Vietnamese and Chinese, simply because I never use curry powder myself). So the idea is to create a curry (well, "cook" rather than "create") using the most basic ingredients : base, oil, salt, curry powder, g/g puree, chicken; and then see how the final dish works out and report back.
** Phil.
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Phil,
Well, I think you have to look at the economics of it : curry powder is a "value added" product; you take some basic ingredients, blend them, put them in a fancy container, and charge more for the result than you paid for the individual ingredients. So on that basis, it would be cheaper to use the basic spices.
Really? Are you paying more for curry powder than individual ground spices? I'm paying exactly the same, around 60p for 100g, Rajah brand.
I would be more inclined to think that curry powder back in the 60's/70's, was imported into the UK, as a simple marketing gimmick, knowing that the UK consumer would not necessarily associate, Dhanya, Jeera or haldi with curry making but certainly would associate curry powder with a dish of the same name? Was there really any need to import all the individual spices to an "uninformed" market, (except for BIR's) that probably wouldn't purchase such items?
I'm not going out of my way to disagree with you Phil but, apart from the introduction of Pataks and the like, why are the curries so different today than they were yesterday. My thoughts are, curries needed to be cheap, therefore ingredients need to be kept simple/minimal = a very different taste. Just by thinning my base down, reducing the amount of spice mix I use to 1 tsp and reducing my g/g paste to 0.5tsp, HAS improved my curries of late, and has got me closer to what I'm chasing.
I can't wait for you to give your trial a go, I would be very interested to hear your thoughts.
Ray :)
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Hi Ray
The spices were the same in the 60s as they are now, its just the evolution and popularity
of CURRY, which enables you to buy spices just about anywhere these days.
Back in the day, I spent many a night in my first BIR kitchen and I remember all the big square tins
of spice powders, as well as the galvanised dustbins full of rice and flour. They have always made mixed powder for the final curries and the curry powder for the base gravy was usually Madras Curry Powder, I remember the the big green tin and the ornate label mostly in Arabic except the words Madras Curry Powder and that I couldn't get any in small packets at the local Souk.
I think people get confused with Madras Curry Powder, as its nothing to do with heat or Madras the Curry!
It's an historic spice blend of at least 12 spices, going back to the 1800's
I've just bought a bagful of Natco stuff today at Morrisons.
All marked down for some reason... I don't need any of it, but at these prices
I just couldn't' resist.
Whole Jheera at 12p per 100g packet - Best Before 2013
Tikka Masala Powder at 15p per 100g packet - Best Before 2013
Madras Curry Powder at 10p per 100g packet - Best Before 2013
Three 250ml bottles of Pride Lemon Juice = One Pound- Best Before 8/2012
LOL could these be 60's prices -Result
cheers Chewy :D
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They have always made mixed powder for the final curries and the curry powder for the base gravy was usually Madras Curry Powder,
cheers Chewy :D
I know this was not ment for me but thanks for your input on this Chewy,
I think this is why the old school currys had more flavour, Using curry powder for the base, and spice mix for the final dish, Where as today they use the spice mix in the base and the final dish,
Going to give this a try with the next batch of base i make.
Thanks again
HS
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Cheers Chewy,
So it seems that spices were available to the restaurants but no so much to the homecook then?
Well, at least that rules out my theory, so the "lost taste" brings us back to the use of pastes then, although I don't use them in my own curries, I can imagine quite a few TA and BIR's do.
Ray :)
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Hi Ray
Pataks has a huge range of pastes and sauces these days, but I don't know of any BIR or TA
that buys in anything other than the four original pastes that they have always bought in. (That's going back at least 35 years)
1. Tandoori Paste
2. Kashmiri Masala Paste
3. Madras Kebab Paste
4. Balti Paste
Usually these are just used as ingredients for marinades and wet masalas.
These never go directly into a curry except the Balti.
When the Balti craze hit the Northeast. I remember nobody knew how to make it, then it was quickly dumbed down to a spoonful of Balti Paste in a Bhuna.
The kebab paste can be a bit confusing for the home cook, but I've just checked my little scribble recipe book (circa1981) and I wrote "Use Tikka paste instead of Kebab Paste (similar)" and this was because, they only made a commercial size kebab paste and its just the same today, why, only Pataks know.
I guess there maybe some BIR chefs, tempted to use other New Pataks Pastes,
like they did with Balti, but I've never seen it happen.
On the nostalgic curry taste thing, I think most people have a similar taste memory, that's a bit like an itch you just can't scratch.
Mine's Tandoori Chicken.
cheers Chewy
(http://pataks4.jpg)
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On the nostalgic curry taste thing, I think most people have a similar taste memory, that's a bit like an itch you just can't scratch. Mine's Tandoori Chicken.
Oh don't : you bring back memories of "discovering" tandoori chicken at the Agra at Whitfield Street (London) and returning there weekend after weekend because it was so wonderful. The Agra is also the only restaurant at which I have seen a /real/ biryani served, complete with gold and silver leaf ...
** Phil.