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Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: pete on November 04, 2005, 08:00 AM

Title: Kris Dhillon Curry Gravy
Post by: pete on November 04, 2005, 08:00 AM
This is the KD base sauce from the restaurant curry secret book.

How To Make The Curry Sauce

For approximately eight main course dishes.
Preparation and cooking time: 1 hr 30 minutes approx.

2 lb (900g) cooking onions
2 oz (50g) green ginger
2 oz (50g) garlic
2? pint (I litre 570ml) water
1 teaspoon salt
1 tin (8oz/225g) tomatoes
8 tablespoon vegetable oil
1 teaspoon tomato puree
1 teaspoon turmeric
1 teaspoon paprika

Stage One

Peel and rinse the onions, ginger, and garlic. Slice the onions and roughly chop the ginger and garlic.
Put the ginger and garlic into a blender with about ? pint of the water and blend until smooth.
Take a large saucepan and put into it the onions, the blended garlic and ginger, and the remainder of the water.
Add the salt and bring to the boil. Turn down the heat to very low and simmer, with the lid on, for 40-45 minutes.
Leave to cool.

Stage Two

Once cooled, pour half the boiled onion mixture into a blender and blend until perfectly smooth. Absolute smoothness is essential. To be certain, blend for at least two minutes. Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onion mixture.
Wash and dry the saucepan. Reserve about four tablespoons of the sauce at this stage to use in cooking the chicken and lamb.
Freezing. Freezing is best done at this stage.

Stage Three

Open the can of tomatoes, put into the rinsed blender jug, and blend. Again, it is important that they are blended perfectly smooth, so blend for two minutes.
Into the clean saucepan, pour the oil, tomato puree, turmeric, and paprika.
Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for ten minutes.
Now add the onion mixture to the saucepan and bring to the boil again. Turn down the heat enough to keep the sauce at a simmer.
You will notice at this stage that a froth rises to the surface of the sauce. This needs to be skimmed off.
Keep simmering for 20-25 minutes. Stirring now and again to prevent the sauce sticking to the bottom of the saucepan.
Use immediately or cool and refrigerate for up to four days.
Title: Re: Kris Dhillon Curry Gravy
Post by: steve e on November 04, 2005, 08:16 AM
Hi Pete,
Thought you might like to take a look at this site on mauiritun recipes in particular the curry
gravy recipe carbon copy of the one you posted, I have tried it and it is good, http://ile-maurice.tripod.com/ Go to main page then click on curry powder paste and sauce.By the way cant find your madras/vindaloo recipe.
Steve e  ;)
Title: Re: Kris Dhillon Curry Gravy
Post by: George on November 04, 2005, 12:54 PM
Hi Pete,
Thought you might like to take a look at this site on mauiritun recipes in particular the curry
gravy recipe carbon copy of the one you posted, I have tried it and it is good, http://ile-maurice.tripod.com/

My guess is that the 'Mauritian' recipe came from Kris Dhillon's book and not the other way round!

Regards
George
Title: Re: Kris Dhillon Curry Gravy
Post by: pete on November 04, 2005, 01:04 PM
Hi Pete,
Thought you might like to take a look at this site on mauiritun recipes
.By the way cant find your madras/vindaloo recipe.
Steve e? ;)
Hi Steve
? ? ? ? ? ?Thanks for the link
I think the Kris Dhillon curry gravy is the original recipe
The Kris Dhillon book is in our download section.
My madras demo/recipe is here
http://www.curry-recipes.co.uk/curry/index.php?topic=536.0
Title: Re: Kris Dhillon Curry Gravy
Post by: strats on November 07, 2005, 04:35 PM
;D hello all curry fans. I am a new member and came across this site from uktv food message board.I saw the basic curry gravy , it turns out I already have the curry secret book by Kris dhillon.small world!! I did cook a madras a while ago but wonder if you have a good take-away is it worth the bother of doing your own?
Title: Re: Kris Dhillon Curry Gravy
Post by: Curry King on November 07, 2005, 04:53 PM
Hi Strats,

Theres a few takeaways that I would rate very highly but when you eat 4\5 currys a week  ::) its not just the cost as much as wanting to just knock one up yourself when you feel like it.  I enjoy making currys and experimenting with different recipes and ideas most of which come from this forum, its a challenge to try and get yours perfect.

Happy currying  ;)
Title: Re: Kris Dhillon Curry Gravy
Post by: pete on November 07, 2005, 06:40 PM
if you have a good take-away is it worth the bother of doing your own?
It's a madness that overtakes you
It starts out as simple curiousity, but before long, you have more spices than you knew existed.
If it was easy to do (such as Italian or Chinese) this obsession would never get a foot hold.
But it's ridiculously hard although, we know, the solution is just within reach.
Title: Re: Kris Dhillon Curry Gravy
Post by: poppadom_pete on November 15, 2005, 07:48 PM

Use immediately or cool and refrigerate for up to four days.

Can this base be frozen pete?

Cheers
Title: Re: Kris Dhillon Curry Gravy
Post by: stevej on November 20, 2005, 03:04 PM
As above,

I am making a base right as I type. But have an urgent question.

Can any base be frozen after adding the tomato stage, or does it have to be before? How long can the frozen base be kept? and how long can the spice oil be kept safely?

Thanks

Steve
Title: Re: Kris Dhillon Curry Gravy
Post by: Yellow Fingers on November 20, 2005, 03:38 PM
The base can be frozen at any stage. I've frozen some for a couple of months with little noticable difference to its taste.

The spice oil is a dodgy one. The strict answer would be something like a couple of days if refrigerated. However, I've had some in a bottle which I keep in the kitchen. I've been using it over the past two weeks and I ain't dead yet!? ?;)
Title: Re: Kris Dhillon Curry Gravy
Post by: stevej on November 20, 2005, 03:43 PM
thanks

I intend to fill an empty bottle that once contained ground nut oil and store it in a cupboard. Should I refrigerate then?

What are the dangers then of reusing oil. Bacteria?
Title: Re: Kris Dhillon Curry Gravy
Post by: Yellow Fingers on November 20, 2005, 04:11 PM
To be on the safe side you should get it in the fridge as soon as it is cool enough to do so.

The main danger is botulinum toxin produced as you say by bacteria. I have a feeling though that if you cook the curries like a restaurant, i.e. full heat from start to finish, the botulinum will be broken down into 'safer' compounds. It might make you ill but it probably won't kill you!

What you really want to watch for is avoiding, as much as is possible, getting the actual base scooped in with the oil as this is yummy stuff for all sorts of bacteria to go to work on. If you scoop before you blend your base this should not be a problem.

If you are ultra worried about this then you should really pass the oil through muslin or something similar before refrigerating.

Needless to say, if I know that I'm the only one that's going to be eating my curries, I studiously ignore all the former advice.? :P
Title: Re: Kris Dhillon Curry Gravy
Post by: Mark J on November 20, 2005, 05:28 PM
I must admit I keep my spiced oil in a cupboard and not the fridge, I have had the same spiced oil on the go now for ~3-4weeks (bearing in mind I recycle it into the next base), if I stop posting to the forum suddenly I guess you can take it as read this wasnt a good idea  ;D
Title: Re: Kris Dhillon Curry Gravy
Post by: stevej on November 20, 2005, 06:35 PM
This is what i'm not sure about. If I keep reusing the spice oil at the start of making a base, and then at the end skim it off again, then my spice oil is going to include some very old oil indeed. Is this safe?

PS. I have just completed my first ever BIR curry sauce. I have added pictures in the picture section
Title: Re: Kris Dhillon Curry Gravy
Post by: Yellow Fingers on November 20, 2005, 08:36 PM
my spice oil is going to include some very old oil indeed. Is this safe?

Ahh well, there's the rub. Now you know why the restaurants might want to keep this a secret. I have no doubt that this is what is done though.

The difference between doing it at home and doing it at the restaurant however, is that the restaurant will have a higher turnover so the oil shouldn't be left lying around, either in the base or in a separate pot, for as long as it might be at home. I wouldn't be surprised if some of the cases of food poisoning that occur in these establishments are directly down to a batch being left for too long.

Infact it gets worse as the reccommendation on this forum is to reuse the oil you've cooked your curries with. That's an extra layer of potential bodily harm.

But don't the curries taste great!? ? :D
Title: Re: Kris Dhillon Curry Gravy
Post by: George on November 20, 2005, 11:17 PM
I'm no food scientist, but my guess is that it's probably OK to store oil for relatively long periods provided, firstly, that it has not been over-heated to reach smoking temperature (typically over 200C) when dangerous 'radicals' might be released, leading to fears of cancer. The other risk concerns bugs like botulism but I assume these will be killed off if the oil if held at over 100C for a few minutes.

Perhaps it would be prudent to reheat the oil to say 120C for ten minutes every few days.

Regards
George

Title: Re: Kris Dhillon Curry Gravy
Post by: pete on November 21, 2005, 12:56 PM
I intend to fill an empty bottle that once contained ground nut oil and store it in a cupboard. Should I refrigerate then?
I put my oil, in an old empty milk carton, and freeze it
I make curries once or twice a fortnight
I've never noticed anything wrong with it
Title: Re: Kris Dhillon Curry Gravy
Post by: wormix on January 10, 2008, 08:13 PM
Hi,

I have just made the Kris Dhillon Base, but i am not sure if it went right.  It seemed very thin.  Can anyone tell me how much liquid you should be left with if you follow the recipe exactly?

Cheers
Title: Re: Kris Dhillon Curry Gravy
Post by: mike travis on January 10, 2008, 09:02 PM
Hi wormix,  ;) welcome to cr0. Haven`t done KD`s base for ages but the majority of base sauces on here have the consistency of a thinnish soup. Hope this helps you out my friend. Look forward to hearing more from you soon...mike
Title: Re: Kris Dhillon Curry Gravy
Post by: ast on January 10, 2008, 10:01 PM
Hi,

I have just made the Kris Dhillon Base, but i am not sure if it went right.  It seemed very thin.  Can anyone tell me how much liquid you should be left with if you follow the recipe exactly?

Cheers

Hi Wormix,

Mike's right.  I make the KD base semi-regularly, and it's pretty thin.  I add a bit more onion and a 400g tin of tomatoes rather than the recommended amounts, so mine might be a bit different than yours.  It also makes a difference how much you reduce/simmer it at stage 3.

If you've frozen it, remember to reduce it a bit longer than the recipes say in order to end up with the right consistency of finished curry.  I made that mistake the first time I froze it and ended up with some pretty watery curries!  :-[

Good luck with it and welcome to cr0.  You've certainly found the right place for collected curry wisdom! :D

Cheers,

ast
Title: Re: Kris Dhillon Curry Gravy
Post by: JerryM on January 11, 2008, 06:22 PM
Wormix,

I've made the KD base many times and you can't really go wrong (one of the things I really like about it).

I am sure you've got it spot on. Very thin sounds right. Don't worry in any case as the final cooking stage should be to fry it when you can adjust the frying time to get the final consistency right. It also tastes very bland and you would not expect it to produce a good curry from it.

The things I do differently are 2 tins toms (as Ast) & no turmeric (I don't like taste).

For final cooking stage suggest you have a read of  http://www.curry-recipes.co.uk/curry/index.php/topic,2250.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,2250.0.html)
Title: Re: Kris Dhillon Curry Gravy
Post by: stevindaloo on January 12, 2008, 11:02 AM
hi pete, this is my first post

i got the curry secret book from amazon through the door yesterday and am dying to try it out,i was going to post a question about how good the sauce realy is and the replies here seem to sugest that it is.

i do like a vindaloo, but another one of my faves is a pathia which dosent seem to be in the book, could i use the sauce for other recipies on this site.

what are your favourite recipies from the book
Title: Re: Kris Dhillon Curry Gravy
Post by: Secret Santa on January 12, 2008, 01:45 PM
could i use the sauce for other recipies on this site.

hi stevindaloo.

I strongly suggest that that's just what you should do. In my opinion the KD sauce is a very reasonable one to start with but the recipes in the book leave a lot to be desired. So use the base for recipes which yopu can find on this site, you'll almost certainly get better results.
Title: Re: Kris Dhillon Curry Gravy
Post by: SnS on January 12, 2008, 02:01 PM
could i use the sauce for other recipies on this site.

hi stevindaloo.

I strongly suggest that that's just what you should do. In my opinion the KD sauce is a very reasonable one to start with but the recipes in the book leave a lot to be desired. So use the base for recipes which yopu can find on this site, you'll almost certainly get better results.

Hi Stevindaloo

Welcome to the forum.

I would agree with Secret Santa. The curry gravy recipe is okay as a starting point and as an introduction to using the gravy method, but there are certainly better ones (and possibly easier), available on this forum. Having said that, I know some (friends at work/pub/etc) have been impressed with the results, but I think this was more due to it's simplicity (gravy method), rather than the final achieved taste.

As JerryM says, very thin is good. The liquid will evaporate as you cook the final curry.

Good luck! (whichever recipe)

Regards

SnS ;D

ps Pathia is my favourite and I'm working on achieving good results using the Saffron base gravy.
Title: Re: Kris Dhillon Curry Gravy
Post by: stevindaloo on January 13, 2008, 08:46 PM
i just made my first vindaloo ;D
wow
the curry sauce was very easy to make
i used the recipie for vindaloo from the book, the 2 post above me put me off a bit from using recipies from kris dhillons book but i have to say that i was extremely impressed.
i loved the curry i made, its the first one i have made using a curry sauce. what im thinking now is if secret santa dosent rate the recipies in the book much what can i expect from the recipies found here.
if they are better in comparison im in for a treat, cant wait :D
Title: Re: Kris Dhillon Curry Gravy
Post by: Secret Santa on January 14, 2008, 05:55 PM
Hi again Stevindaloo

I'm really glad you liked the results but I have to say I'm well surprised. I think you'll find that the majority of those who have tried the KD recipes (without changing them) are less than satisfied. I'd be even more surprised if when you do try some of the techniques and recipes on here they don't make a far better curry. Let us know if you try any other recipes, KD or otherwise.
Title: Re: Kris Dhillon Curry Gravy
Post by: adriandavidb on January 24, 2008, 02:15 PM
I've been using the KD base for ages, and I find it very good.  I can also say that it looks pretty much identical to curry base I've seen a curry-house kitchen (The Zari, in Crawley w.Sussex, about 10 years back when it was the 'Gatwick Tandoori').

In my opinion, in common with many others here, the recipies for individual dishes are 'way off'.  I've seen a madras being prepared by a proper chef (same place), and it certainly did not incorporate cumin and garam massala.  The chef used chillie powder and a spice mix that looked a lot like many of the mixtures recommneded on this site (those that contain a small amount of 'curry powder' with other spices added).  This powder was slighty orangey, not at all like shop bought curry powder (slighty yellowish brown).

My last few batches of madras/vind type curry have been made from KD base, using chillie powder (2tbs), a ready made curry powder from an Asian Grocers called 'Kashmiri Basaar', and a small amount of ground dried fenugreek (methi) leaf.  I use one level tbs (15ml) of basaar to 450 mls of base.

The Basaar, by the way, was the suggestion of someone from this site, don't want to appear ungrateful, but I can't remember who, sorry!

I also add a 'shake' (less than 1/4 lev tps) of Worchestshire Sauce (something else the professional chef did), and 1/2 tps cider vinegar. 

Result is very good!
Title: Re: Kris Dhillon Curry Gravy
Post by: Curry King on January 24, 2008, 02:37 PM
I also add a 'shake' (less than 1/4 lev tps) of Worchestshire Sauce (something else the professional chef did)

That has come up a few times now there must be something to it, I can't seem to find the thread it was mentioned before.
Title: Re: Kris Dhillon Curry Gravy
Post by: Cory Ander on January 25, 2008, 01:56 AM
Here's one of them:  http://www.curry-recipes.co.uk/curry/index.php/topic,1323.0.html
Title: Re: Kris Dhillon Curry Gravy
Post by: adriandavidb on January 29, 2008, 11:02 AM
Forgot to mention, also add 2 tbs tomarto soup and a leve tps brown suger to my Mad/vind type stuff!
Title: Re: Kris Dhillon Curry Gravy
Post by: JerryM on January 30, 2008, 08:27 AM
Adrianavidb, thanks for following up on the ingredients.

i was particularly interested in your view
Quote
and it certainly did not incorporate cumin and garam massala

i find that at the cooking stage these add spice "depth" but create an imbalance where one spice overpowers the rest. i found parker21 base very interesting as it adds garam to the base. i am having very good success with this base making madras & CTM (i also having made KD base for yrs but not used the recipes).
Title: Re: Kris Dhillon Curry Gravy
Post by: Secret Santa on January 30, 2008, 10:58 AM
For me cumin is the real bugbear. It seems to easily overpower a curry if too much is used and consequently I tend to use very little (probably half a teaspoon at most). On the other hand while I used to hold the opinion that others seem to have that garam masala is too overpowering to use at all, I now use about 1/4 to half a teaspoon in my madras and I really think it helps.
Title: Re: Kris Dhillon Curry Gravy
Post by: adriandavidb on February 01, 2008, 05:04 PM
The received wisdom (various weighty books), seems to be that garam masalla is added near the end of the cooking process to retain its subtle flavours as far as possibe, coriander leaf is often treated in a similar manner.

I read the 'Parker21' recipe with interest for this reason, superficaily it struck me as odd that garam M was added this early in the cooking process. I have previously mentioned that the chef of the Gatwick Tandoori did not add Garam masalla to his final dishes; but I have absolutely no idea if he added it to the base!  He may well have done!

Interestingly, I once found the a piece of star anise in one of his madras's!  This is interesting because this spice is often used in garam masalla (albeit usually ground up).  this seems to suggest that he was including 'garamy' type ingredients in his base sauce!! Or he may have slipped them into the madras he demonstrated to me when I was not looking (unlikely I watched him like a hawk!), or possibly he usually put it in his finished dishes, but did not the day I watched him!

Interesting business this curry thing!
Title: Re: Kris Dhillon Curry Gravy
Post by: SnS on February 01, 2008, 06:42 PM
Interestingly, I once found the a piece of star anise in one of his madras's!  This is interesting because this spice is often used in garam masalla (albeit usually ground up). 

Star Anise may be used in some commercial blends of Garam Masala, as are other less traditional Garam Masala spices. As far as I'm aware it is not used in any of the authentic Garam Masala's.

SnS  ;D
Title: Re: Kris Dhillon Curry Gravy
Post by: JerryM on February 02, 2008, 10:12 AM
Quote
star anise & garam masala

i've just started using star anise in the garam i make and believe it?s a major improvement. (for info based on KD's but: 1/2 cumin to coriander, no black cardamom, casia instead of cinnamon, addition of mint).

i also tried secret santa's suggestion to add just a little garam almost at the end of cooking and i felt it was worthwhile and now adopted a "pinch" as standard.

i also tried a splash of worcester sauce after adding the bulk of the base sauce. this too has now been adopted as standard.
Title: Re: Kris Dhillon Curry Gravy
Post by: livo on January 31, 2019, 05:52 AM
While very old, this thread is appropriate to revisit for several reasons.  I couldn't recall ever having made KD Base Gravy and as it's close to 40'C outside I used the day to test a few things out. Reduced quantity cooking and recycled oil.  Also, the OP is pete and we've been discussing these things elsewhere.  :)

This is a single serve, 1 onion, reduced quantity of the OP recipe with the only exception being the inclusion of old oil (deep fryer oil).  It is not bhaji, samosa or poppadom oil and it didn't come from a commercial business, but it is certainly not fresh new oil. Hopefully I'll be able to source a sample of some commercial used oil soon to test further.  This sampler is cooked in the smallest pot I have in the cupboard.

I'd say that base gravy can be cooked quite successfully on a small scale without any difficulty or variation from the larger amount.  It smells and tastes fine so old oil didn't spoil it.  I'll be making a mild chicken curry later this evening with very basic pre-cooked chicken so I'll see how it goes.
Title: Re: Kris Dhillon Curry Gravy
Post by: pete on January 31, 2019, 08:42 PM
it looks very good
very interested to see what happens
Title: Re: Kris Dhillon Curry Gravy
Post by: livo on January 31, 2019, 09:25 PM
The dish that led me here to the forum and BIR, Mango Chicken, is almost a dessert curry and requires the most neutral of bases, minimal spice and creamy sweetness. This base gravy is exactly as I suspected it would be, and perfect for the dish.  The small scaled down amount was perfectly fine. The use of fryer oil was unnoticeable in all ways.

The gravy pictured had reduced quite a bit in the cooking so I thinned it out with some water. By the time I added cream and mango puree in the dish cooking I had enough mango curry sauce for 3 servings. I'd prepared 3 single breast cut into 9 pieces each and very mildly pre-cooked in some weak Indian stock.

Possibly the closest I've come to what my daughter would call the good Mango Chicken. She now tells me that mine is better than the shop versions.  This base gravy will now be my go to base, made in small amounts, specifically for Mango chicken.
Title: Re: Kris Dhillon Curry Gravy
Post by: Secret Santa on January 31, 2019, 09:51 PM
Mango Chicken, is almost a dessert curry

I seem to recall that being my exact judgement on it when you were first trying to recreate it. In truth it's not a curry at all is it; even by BIR - or AIR - standards?

Having said that it has reminded me that I have a tin of Alphonso puree sitting at the back of a cupboard just begging to be used and it seems like this is the only dish I could use it in in any quantity. I'll need to whip up a batch of chicken tikka first though as I think that'll marry well with this sauce.

I just hope it doesn't turn my stomach the way korma does!   ;D
Title: Re: Kris Dhillon Curry Gravy
Post by: livo on January 31, 2019, 10:11 PM
SS,  I'm now pretty much following Chewy's Makhoni video on the Mango Chicken thread, with the addition of the Mango pulp and I also add 1 tsp of Jaggery per serve. I only use the barest minimum of mixed powder (CT forgets it in the video and adds it a bit late which doesn't matter.)

You are correct in it not being a standard curry but it is an extremely popular dish out here.  While I have had it made with Tikka, most places just use plain pre-cooked chicken. I like it done with Tikka, but my kids prefer plain.  Prepare yourself for a curry you can eat for dessert.  ;D

Here's what I made yesterday.
Title: Re: Kris Dhillon Curry Gravy
Post by: Secret Santa on January 31, 2019, 10:51 PM
Well the colour is more appealing to me than korma so that's a good start.

Did you resolve your problem with the graininess of the almond flour? And, blimey, that thread has over 17000 views! How popular is this concoction?  :o
Title: Re: Kris Dhillon Curry Gravy
Post by: livo on January 31, 2019, 11:16 PM
Heat.  As Chewy pointed out.  The Almond powder will melt with enough heat.  He even suggested dissolving it in hot milk as part of prep.

The reason for it's popularity, I'd suggest , is simply because this dish recipe simply was not available online or in any book anywhere.  Lots and lots of people wanted to know how to reproduce it but it just wasn't there to be found.  It took me 20 years of searching before Chewytikka twigged as to what it was I was after.  The rest, as they say, is now history.  You'll see that I suggested a statue be made of CT for his contribution.

Obviously lots of Chefs in the IR industry knew what to do, but nobody else did. We do now.   The rubbish dish in the jar by the P people is awful.  There are recipes using green mango, mango chutneys and 1 even used mayonnaise. Hundreds of recipes for mango chicken exist, but they weren't the one.  This is it.  My daughters will attest it as they've endured 2 decades of failed attempts.  :)

It still doesn't come up in a google search though. :o  Unless you include BIR in the search.
Title: Re: Kris Dhillon Curry Gravy
Post by: Secret Santa on February 01, 2019, 08:28 AM
It doesn't surprise me all that much. There's plenty of anecdotal evidence to suggest that korma and not CTM is the most popular dish in BIRs. But it pains me that the two dishes that really don't meet the test of being curries appear to be the favourites. As they say, there's no accounting for taste.  :-\
Title: Re: Kris Dhillon Curry Gravy
Post by: Naga on February 01, 2019, 09:25 AM
...Having said that it has reminded me that I have a tin of Alphonso puree sitting at the back of a cupboard just begging to be used...

Perhaps this tin was bought in anticipation of this (http://www.curry-recipes.co.uk/curry/index.php?topic=13055.msg106582#msg106582)?

Naga I like that recipe as it uses canned mangoes thereby taking away the guesswork of using fresh ones. How would you say it compares to the shop bought varieties of mango chutney?
Title: Re: Kris Dhillon Curry Gravy
Post by: Peripatetic Phil on February 01, 2019, 09:32 AM
...Having said that it has reminded me that I have a tin of Alphonso puree sitting at the back of a cupboard just begging to be used...

Don't waste it in a curry, Santa — it is just begging to be used in a mango lassi, surely one of the finest and most refreshing drinks ever invented.  Equal parts of Lidl full-fat Greek yoghurt, Rubicon Deluxe Mango drink, Alphonso or Kesar mango purée and ice.  Smash the ice cubes using pulse mode in a powerful jug blender, then hit the smoothie button and wait for it to stop.  One mouthful and you will think you are in Heaven.

** Phil.
Title: Re: Kris Dhillon Curry Gravy
Post by: livo on February 01, 2019, 09:37 AM
If the tin is like the ones I get, there'll be enough for both.
Title: Re: Kris Dhillon Curry Gravy
Post by: Peripatetic Phil on February 01, 2019, 09:39 AM
True !
Title: Re: Kris Dhillon Curry Gravy
Post by: Secret Santa on February 01, 2019, 09:43 AM
Perhaps this tin was bought in anticipation of this (http://www.curry-recipes.co.uk/curry/index.php?topic=13055.msg106582#msg106582)?

LOL!  ;D

No, this particular tin has indeed been sitting for a while, but it doesn't date from 2014. Not that that would stop me from using it mind.

Don't waste it in a curry, Santa — it is just begging to be used in a mango lassi , surely one of the finest and most refreshing drinks ever invented.

Ah, now you're talking! As livo says, this tin is big enough for both tasks but I don't have the Rubicon Deluxe Mango drink so it'll have to wait. It is ideal though because I just couldn't think of what to use a full can in. Now I know.

I actually bought it in the first place to add to the mint raita that usually gets served with poppadoms in BIRs.
Title: Re: Kris Dhillon Curry Gravy
Post by: Peripatetic Phil on February 01, 2019, 10:02 AM
Ah, now you're talking! As livo says, this tin is big enough for both tasks but I don't have the Rubicon Deluxe Mango drink so it'll have to wait.

Do you have a  (cough, splutter, embarrassed look) "Home Bargains" near you ?  If so, they should have it, at far less than list price.  List is £1.69, I have bought it at £1.50 for two in Truro and £1.00 each in Bodmin.  Also comes in guava and lychee flavours, all three being delicious.  Sadly ratty ate half of my stock when I left them in the garage — I had bought so many packs at £1.50 for 2 that there was insufficient room for them in the house !
Title: Re: Kris Dhillon Curry Gravy
Post by: Secret Santa on February 01, 2019, 10:19 AM
Do you have a  (cough, sputter, embarrassed look) "Home Bargains" near you ?

I do indeed. Thanks for the tip. And I'm a regular anyway as I get my chia seeds, jalapeños and brown basmati rice from there.
Title: Re: Kris Dhillon Curry Gravy
Post by: Peripatetic Phil on February 01, 2019, 10:33 AM
I justify my visits to HB on the basis that I am really going to Truro in order to visit Waitrose and the Great Cornish Food Store, and my visit to HB as I am passing is therefore purely co-incidental ...
Title: Re: Kris Dhillon Curry Gravy
Post by: Secret Santa on February 11, 2019, 02:32 PM
I tried the lassi Phil and very nice it was too. I'd have to drink it with a good, hot curry though because it's too sugary for me on its own. I don't know how you manage to down one every day especially made with the extra-sugary Rubicon Deluxe Mango. With all that sugar and salt you eat, preserving your innards, you'll live to a hundred.
Title: Re: Kris Dhillon Curry Gravy
Post by: Peripatetic Phil on February 11, 2019, 03:19 PM
I tried the lassi Phil and very nice it was too. I'd have to drink it with a good, hot curry though because it's too sugary for me on its own. I don't know how you manage to down one every day especially made with the extra-sugary Rubicon Deluxe Mango. With all that sugar and salt you eat, preserving your innards, you'll live to a hundred.

And don't forget the dripping in which I cook my roast potatoes, the 1/4" thick butter on hot cross buns & teacakes, and most important of all, the two or three 38gm tubes of Smarties I need on a more-or-less daily basis ...

But delighted that you enjoyed the lassi; it really is great, even if a bit sweet for you.  Perhaps add some amchoor to your next batch.

** Phil.
Title: Re: Kris Dhillon Curry Gravy
Post by: Secret Santa on February 11, 2019, 03:35 PM
I've still got half a can of mango purée left. Honestly it seems like that bucket that constantly fills itself in the Disney Fantasia cartoon. It never ends. I'm going to use a bit in mint raita for poppadoms and onion bhajis but I don't know what to use the remainder for.
Title: Re: Kris Dhillon Curry Gravy
Post by: Peripatetic Phil on February 11, 2019, 04:56 PM
I've still got half a can of mango purée left [...] but I don't know what to use the remainder for.

Make some more lassi, laddie — ye'll nae regret it !
Title: Re: Kris Dhillon Curry Gravy
Post by: George on March 10, 2019, 09:40 AM
I've still got half a can of mango purée left... but I don't know what to use the remainder for.

Try a recipe for mango lassi which doesn't use the Rubicon concoction. I don't want to offend Phil but, when I tried it, I thought it was awful, as well as unhealthy.

Title: Re: Kris Dhillon Curry Gravy
Post by: Peripatetic Phil on March 10, 2019, 11:21 AM
Did you try Rubicon Original, Rubicon Light, Rubicon (current) or Rubicon DeLuxe ?  For my money, only Rubicon (original, full-sugar, no longer available ) and Rubicon DeLuxe (the new name for original, full-sugar, Rubicon) are good, the others having reduced sugar and (probably) synthetic sweeteners.

P.S. "Unhealthy" in what way ?

** Phil.