Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: woodpecker21 on January 15, 2006, 09:21 AM
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hi all thought i would re-post the recipe for the curry gravy from my local as maybe there are a few people having joined this forum that may actually try this very good sauce. to date i believe that stew( admin) was the only one who posted that he tried it but changed the recipe because he & the rest of the forum were sceptical of the use of garam masala in the base.
this sauce was tried by a guy @ my work place he and his wife went off got all the ingredients in preparation to cook the next day.but when they got home they were so excited they made the sauce from scratch followed to the letter.and then used the methods to make madras from curryhouse cookery.90mins later they were both sitting down to eat their meal.then next day he came in and he told me they couldnot have believed how good it was. he used to contribute approx ?2000 a year to his local restaurant now he has atleast 1-2 a week that he just has to go to his refridgerator and in 20 mins he has a restaurant quality curry. my other claim to the quality of this sauce is another friend who i gave KD's base recipe for and his wife thought he had been to the takeaway, but once i had given him the recipe from my local he was even more impressed and so were his family and friend sso much so he was talked into doing a curry for 50 people and again this sauce was a big hit even though all he did was make a chicken curry, i could go on and on like Darth(regarding feedback from friends ;D)
all i'm saying is try it (sensing alittle deja vu!)
ingredients
4 large onions
1 green pepper
1 carrot (4-6in)
5 green chillies
1/2 tin of tomatoes blended
1 cup of veg oil(standard coffee cup)
1/2 bunch of fresh coriander
3/4 litre of water
chop all ingredients put in pot boil for 30 mins
remove from heat add(these spices are your curry powder to use with the final curries)
2dsp turmeric
1 dsp chilli powder
1dsp ground coriander
1dsp cummin
1dsp yes here it is garam masala
mix well return to heat for 30 mins on simmer with lid onstirring occassionally. and there you have it remove the oil from the top before blending then return it to the sauce oh just blend to the consistency of puree for no more than a minute. if you have precooked you chicken and rice in the time for the sauces cooking time you will have cooked base form scratch to final dish in 90mins max. you can use this with any of the final recipes on this forum and don't be put off because there is no garlic/ginger in the base all i ask is for someone to try you will not be disappointed.
good luck to all. be open minded
regards gary
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This looks like a good dish to try out,thanks for re-posting it.
Some similarities to the very successful one i always use & a large proportion of that recipe was given to me from my local Bir/Take-away.
As soon as i try it I'll post my findings.
.....DARTHPHALL..... :)
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Looks like a reasonable base sauce to work with....shall certainly give it a try - thanks for the post .
CC
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Hi mate, was it Bruce Edwards madras?
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hi mark it's woody
no i think it was the method using precooked onions which i believe was posted by you or ck :) ? as he said he & his wife were most impressed now i believe his favourite is chicken tikka madras.balti kitchen tikka and follow the methods madras top notch ::). the good thing about the sauce i have posted it is cooked before you know it. you can add more oil to retrieve the spiced oil but don,t remove all of the oil of you lose consisitency a bit like blending all of the oil in.
regards
gary
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Made two recipes of this base sauce , each with its own blend of garam masala...the result quite good , but each recipe had its own unique flavor because of the contrasting ingredients of the masala . Garam masala can present a strong influence on a base depending on the spice blend .
CC
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Hi Gary I have tried this sauce and it is very good! I agree about putting the garam masala in, it works! In some recipes it is added 5 minutes before completion or just before serving and it is too overpowering. Because the masala is added at the 2nd stage and has 30 minutes to simmer it is toned down just right.
I have now customized this recipe, here are the changes (not additions) I have made, not better just different:
Stage 1
3 (tennis ball size) onions. Whole tin of plum tomatoes, after blending pour through seive into pot. 1/2 amount of veg. oil, 3 cloves garlic (peeled), 2 celery stalks(chopped). Teaspoon ginger (chopped), 2 green chillis (chopped).
Stage2
1/2 teaspoon chilli powder, at the end of cooking stir in 1 300g can Heinz cream of tomato soup (it works and really adds a good depth of flavour!) then proceed as in original recipes.
I reduced the amount of chilli so it makes what I would call a mild base. When I make a veg. curry I can then add more at that stage or leave it mild for those who don't like hot curries.
Jeepster
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Made two recipes of this base sauce , each with its own blend of garam masala...the result quite good , but each recipe had its own unique flavor because of the contrasting ingredients of the masala . Garam masala can present a strong influence on a base depending on the spice blend .
Too true! Gary, can you please advise exactly which blend of Garam Masala you and your friends used, in order to get such good results Otherwise it could be 1 dsp of almost anything!
Regards
George
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hi george
i was using garam masala from julian graves experience endosred by leslie the famous tv chef from ready steady cook but now switched to using trs i believe. but i believe that it probably is just a basic garam masala cloves peppercorns black cardamoms and cassia bark or cinnamon. have not had enough time or right ingredients to do this. :)
well hope this helps. gonna start to prepare for chicken vinadloo for tonite using the curry base that pete posted using onions, garlic tomatoes, oil tomato puree and restaurant masala and it takes only 30 minutes to make ,sorry not sure on the link but i have made rajver vindaloo and when i forgot to get some chicken used tandoori chicken drum sticks and sliced the meat off once cooked. will post the reccipe for the tandoori chicken soon it was fantastic. used rajah tandoori paste(not like pataks it is smooth) mustard oil (made by ktc) followed the method on the side of the jar but added garlic paste and chopped coriander and a little mint sauce. leave the raw chicken pieces in some lemon juice as it prepares the chicken for acceptance of the marinade ;D
anyway good luck
someone please try this and the vindaloo i posted you will not be disappointed.
regards for now gary
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hi guys and girls
just finished making my onion gravy it smells and tastes yummy.did change the quantities alittle more onion 6, added more water 1.25ltr, 2 carrots again 4-6in, 1 1/2 green peppers more oil approx 2 cups( remove before blending and ,its a deep red colour, then return to gravy) whole tin of plum toms blended and 2tablespoons of tomato puree, used tablespoons of spices not desertspoons 3/4 tbsp salt and added 1/2 bunch of coriander. (you can put a couple of tbsps of veg ghee it does add something to the final dish). remember BOIL 30mins SIMMER 30mins blend added hot water to a soupy consistency before returning the oil to the pan and it will last a week in the fridge covered.
recipes posted vindaloo use more oil in the recipe to cook the sauce add a little of the juice from the cooking of the meat or veg adds a nice touch use more tom puree say 1 1/2 tbsp watered down ( small tins of tom paste from asda 7p & 19p mix with same vol of water) add more rajver masala 1dsp.
for a madras you know most of this anyway same as the vindaloo less chilli , use lemon juice not vinegar and add 2 1/4 of tomato just before the end some use prefried onion some add coconut some add almonds your choice but keep it simple ;)
medium curry just follow bruce edwards recipe with the exception of not using the fine green pepper
bhuna - add 1/2tsp of chilli green peppers and onion and cook to dryish consistency
jalfrezi- add same as bhuna plus chillies and mo
korma- if this is your favorite dish because you cannot have the heat reduce green chillies in the base to nil.
2-3 tbsp of oil 1-2 tsp coconut powder 1-2 tsp of almonds 1 tsp of rajver masala 1 1/2 ladles of gravy 1tsp sugar 2-3 tbsp cream 1 tsp of butter. heat oil not hot add coconut powder, almonds rajver masala and 1/2 ladle of gravy mix well and heat on high for 1 min add the chicken and bubble for 1 minute add the gravy and sugar cook for 3-4 minutes then add cream and butter stir well and heat for 2-3 mins then serve.
dhansak- 3 cloves of garlic 1 medium onion 1/2 tsp of chilli powder 3-4 sliced chillies 1-2 tsp of sugar 1/2 lemon juiced 1 1/2 tsp of rajver masala fresh coriander and precooked lentils ( tarka dhall)
fry garlic til brown fry onion light brown ad spices sugar lemon and chillies mix well 30seconds on the heat donot burn so stir constantly add lentils mix in then add chicken and gravy simmer for 3-4 mins garnish and serve
well i hope you all enjoy trying these out some are from rajver but if all else fails use the bruce edwards recipes exept fenugreek
cheers
;)gary
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There are some excellent base sauces on this forum , along with superb recipes to go with them . Some of the accompanying recipes , however , need to be a little more creative . Using the same base and adding more or less of an ingredient(s) doesn't create a different dish . If the underlying flavor is basically the same for all the dishes but only hotter , sweeter or creamier then I don't think that we have emulated the varied tastes found in BIR cooking .
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There are some excellent base sauces on this forum , along with superb recipes to go with them . Some of the accompanying recipes , however , need to be a little more creative . Using the same base and adding more or less of an ingredient(s) doesn't create a different dish . If the underlying flavor is basically the same for all the dishes but only hotter , sweeter or creamier then I don't think that we have emulated the varied tastes found in BIR cooking .
I'm not so sure, to me good BIR cooking is the ability to churn out what appears to be 20 different dishes from one base sauce and a handfull of other ingredients. Once you start to need 50 different things to make a few currys its more authentic style than BIR.
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I totally agree cK , but some of the recipes imply that if you add more chili peppers for example? to a base , that it all of a sudden it becomes a a dish with a different name . From my perspective , it is the same dish , only hotter .
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hi cc
that is not what i implied :o
what i meant was being that i have tasted the base it has a kick of heat using 5 chillies so if you cannot handle the heat being a lover of the korma or as some one put it the kiddies curries then it is not necessary.and again i am a believer that yes the can use the same ingredients to make several different but using differing quantities they would although have the same consistency using the same base but taste different. the hotter curries have to have more of the ingredients to taste the dish over the chilli heat ;D
regards gary( woodpecker)
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Hi
Beginner here, looking for a first base sauce to try and like the sound of this one. Any idea what sort of quantity this would make eg number of single portions? Also would you de-seed the five green chiles or not?. I would guess five chiles and a desert spoon of powder would make a pretty hot sauce.
Cheers
Tom
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In the quanities listed you will probably get 2 litres of base sauce, maybe enough fot 6 to 8 main curries.
Have a go and welcome to the forum
Stew 8)
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I had a go and made this last night, it is my first attempt at a base sauce.
After blending I got a dull yellow coloured soup, a similar colour to a tin of Homepride curry or a chinese takeaway curry, does that sound about right?
I made it exactly to the recipe, no changes at all, and measured the spices using proper measuring spoons.
On it's own the sauce does not taste like a curry, it is quite sweet and the predominant taste is of coriander. I guess that could be about right as it is only one ingredient of the final curry, any opinions highly welcomed.
Now I have to find a final recipe to try. I thought I might go for the Bruce Edwards spice mix first with a little garlic/ginger at the start of cooking, again, any opinions highly welcomed.
Cheers
Tom
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Hi DS,
I haven't made this particular base, but a pale golden colour, lightly spiced, somewhat bland tasting on it's own, of soup consistency, sounds about right. Sweet is good; it's easy to end up bitter which is not good. A curry base is the BIR's equivalent to stock!
What type of curry do you like and are looking to make DS? I think Gary has also supplied recipes for turning it into a Madras sauce here: http://www.curry-recipes.co.uk/curry/index.php?topic=2152.msg18135#msg18135 (http://www.curry-recipes.co.uk/curry/index.php?topic=2152.msg18135#msg18135) and a vindaloo sauce here: http://www.curry-recipes.co.uk/curry/index.php?topic=2041.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2041.0)
...if you like that kind of thing?
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hi guys
this sauce isnot the new base sauce from Rajver if you look at the posting new chef bases sauce and vindaloo recipe which i posted last month. i think you will find you will acheive better results. thew bonus is that i also posted the recipe for madras sauce and spice mix as well. the method also is much easier to follow and will give the almost exact copy of Rajvers curries and if you have the heat output. try cooking it in a large stainless steel balti dish because they are so thin the heat gets to the food quicker ie heats up quicker.
hope this helps. that is not to say you won't acheive a good curry with this sauce.
regards
gary
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So, if I understand you correctly Gary, this link:
http://www.curry-recipes.co.uk/curry/index.php?topic=2041.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2041.0)
supplies the newer Rajver Curry Base and corresponding Vindaloo recipe and this link:
http://www.curry-recipes.co.uk/curry/index.php?topic=2152.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2152.0)
supplies the corresponding Madras recipe?
Is this correct Gary?
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hi coryander
yes they are the ones.
regards
gary
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I have made this base, and got to say one of the best i have made. Thanks ;D
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Hi gary
I was looking through this thread and the other posts about the rajver base because this is going to be the next one I try. As I read I was just getting more and more hungry so off I went to make one (freestyle) with the last of my Smokenspices base. I got to the adding spices stage and thought I caught a whiff of the toffee smell you mentioned. I then turned away from the cooker to do something quickly at the sink and there it was, a very definite, unmistakable toffee smell.
I must admit, when you talked about a toffee smell I thought you were just trying to describe something that was close to the smell you were getting, but no, it's 100% toffee. Blimey I thought (or words to that effect).
The strange thing is I wasn't doing anything out of the ordinary compared to the way I usually make curries but I can honestly say I have never got the toffee smell before. Perhaps it's because normally I'm standing over the pan, maybe you have to get a bit of distance so that the subtlety of the odour manages to make itself known.
The curry turned out OK but nothing special.
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gary,
hope u don't mind but somehow i've got your base slightly different to as posted in this "revisited" post (i think i have collated the info from the various individual previous posts).
i find it to be 100% spot and post it here for the benefit of others and if possible for u to clarify if it's simply a slight derivative or whether i've interpreted the info wrong (albeit with fantastic results, made it 4 times now with consistent result)
recipe:
boil for 1 1/2 hrs (with lid on)
6 large onions (2 lb)
3/4 tbsp salt
1.25 litre of water
1 or 2 cup of veg oil (standard coffee cup, 120ml)
4 cloves garlic (1/4 bulb)
add chopped and boil for 30 mins
1 1/2 green pepper (8 oz)
2 carrot (4-6in)(8 oz)
5 green chillies
1 tin of tomatoes blended
2 tbsp tom puree
1/2 bunch of fresh coriander (25 g)
then add and simmer for 20 mins
1 tin coconut milk
1 tbsp turmeric
2 tbsp curry power*
remove from heat add (*these spices are your curry powder to use with the final curries)
1 tbsp chilli powder*
1tbsp ground coriander*
1tbsp cummin*
1tbsp yes here it is garam masala*
take off the heat and blend. Add a littlie more hot water to make slightly runnier soup consistency then simmer 45 mins
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Hi all
I have made about ten different gravy's from this fabulous forum with the resulting curries all being very similar in taste when it comes to patia, ceylon, korma etc all being very close to my fav BIR but not quiet? if you now what i mean.
The hardest to get right IMO is madras & this i think is, if the base is not 100% it will show more in the madras than any other due to lack of the domineering flavours, woodpecker21's gravy with parker21's respite is the best I have ever made 95% of my fav BIR & far better than some other BIR's I have tried, deffinatly got that special tast.
I thank you both dearly for your effort :D
but i am totaly confused :-\
1 You are both called Gary
2 You have almost identical gravy/recipes
3 you are both someone21
4 you both have recipes from your local BIR chef
5 your locals are both called rajver
Have you registered twice & different computers log you on? or are you schizophrenic LOL
Goner try your gravy next Parker er woodpecker, gary, woody Oh f##k knows ;D
Thanks again
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confused :-\
1 You are both called Gary
2 You have almost identical gravy/recipes
3 you are both someone21
4 you both have recipes from your local BIR chef
5 your locals are both called rajver
Have you registered twice & different computers log you on? or are you schizophrenic LOL
Goner try your gravy next Parker er woodpecker, gary, woody Oh f##k knows ;D
Thanks again
Yeah its the same blokey.
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hardest to get right IMO is madras & this i think is, if the base is not 100% it will show more in the madras than any other due to lack of the domineering flavours
Hotring, totally agree
i feel i'm about the same % there.
try the smoked paprika (ultimate curry post, http://www.curry-recipes.co.uk/curry/index.php/topic,2585.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,2585.0.html)) from Sainsbury?s called La Chinata in your spice mix and add a splash of worcester sauce toward the end of cooking. both work very well for my madras taste buds.
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and add a splash of worcester sauce toward the end of cooking. both work very well for my madras taste buds.
Seen this mentioned a few times before, where did you get the idea from Jerry?
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My Mrs complained as we have had this Madras for dinner & tea all week & her mate said she smells like the taj mahall, so i cooked a korma tonight lol.
I used this base & I must say it has a tiny bit of heat but is pretty good!
well the sauce is ready I will split it in half later so I can put a tsp of chilli in my half when I reheat it with the chicken in ;)
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hi just to dispell a few rumours. iam both woodpecker and parker the former was my log on name before i forgot my password, but i now post as parker.
jerrym you have collated both of the recipes from rajver each from a different chef. the original post come under rajver onion gravy, the revisited post is my adapted version adding the muslin of whole spices. the curry gravy last posted is under my posting of my vindaloo sauce demo / new chef. this is the gravy i currently use. the original and revisited versions are very tasty bases and versatile enough for most of the recipes for final dishes if you find the heat of the chillies too much then remove the seeds and membrane from them.
the original and revisted versions take 1 hour from start to finish. and both have had favourable calls from my friends at work. the madras that works the best is posted by curry king early on on the life of cr0, will have a look and see if i can find it for you.
Congratulations jerrym you have managed to adapt and create an new base sauce which i thnink you should call "jerrym's rajver luxury curry sauce"
if this works for jerry then keep going with it. i know my wife would agree, the last 5-6 vindaloos have been the sort that you don't want to put down but have to so you aren't just pouring it down your neck, and that is a compliment beyond all compliment imho ;)
regards
gary
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Curry King,
worcester sauce - where did you get the idea
i make mexican chilli a lot and use it then. it sort of gives a sweet smokey taste which i felt missing in the madras compared to BIR. u don't need very much just a horizontal splash of the bottle. in comparing like for like the madras is better with than without.
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Gary,
jeepers ;D - i'm going to have to trace my steps (just for interest) to see how this luxury version came about. i 100% thought i was sticking to your recipe. I can?t take any glory it?s all down to u and the rajver chef?s.
the trouble is it's going to be very difficult to change - the base is really top notch. i will try the revisited just for interest and remain sceptic at the 1hr cooking (albeit the ifindforu is equally as quick).
madras recipe link would be good as this is the dish i make most.
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hi jerrym
found the recipe i think can't find the original posting may be lost in the change around, been trying to copy and paste whats happened now all i get is that silly clipboard and trying to paste the bloody link ..... >:( frustrating or what!
anyway here goes this is the page it is on you will have to look for my woodpecker post sorry
http://www.curry-recipes.co.uk/curry/index.php/topic,1454.0.html
regards
gary
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hi admin the link does not work it say it cannot be found on this site, please help
jerrym it is posted under the heading of best sauces
gary
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thanks gary - got the madras recipe.
will try out next. it's pretty close to what i'm doing so far (the difference being that i need to include onion, ginger, pinch garam, lemon juice). the pinch of garam is particularly interesting- will also buy the rajah as i now swear buy their curry powder. i also note there is no what i call spice mix (paprika,coriander,cumin - the salt & chilli being added directly) which is surprising.
have also pinned down the following link where the rajver luxury sauce started life
http://www.curry-recipes.co.uk/curry/index.php/topic,2041.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,2041.0.html)
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Could anyone clarify how much a UK "bunch" of Coriander is?
I've bought "bunches" that are no more than 15 stalks, and "bunches" that are small bushes.
Thanks,
Josh
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i've used "small" bunch from supermarket (asda i think 20g) and "large" bunch from local Asian store (~100g). i don't feel the qty (weight) to be critical - it's the inclusion of at least some fresh coriander that's important (and I mean very).
i would say the large bunch dia when clenched to be about 1".
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Reading through this thread, there seems to be a few different Rajver recipes mentioned (original, revisited, JerryM's modified...)
Which one is considered the 'de facto' Rajver base recipe?
And how much is a "tin" of tomatoes. 14oz? 28oz?
Thanks!
--- Josh
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tin of toms is 14 oz in the uk.
which one to make - i believe all will amaze. i've only made the "combined" or "error/delux" version. i have the revisited on my to do list (also a visit to the place when I next get a free day, passport stamped ? to cross the hills/pennies and no kids).
i don't put the 5 chilli's in (only 1 off dried red) but that's down to personal preference.
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Help!
Is this the latest recipe for the Rajver base:
If so there's a lot of measures missing.
i did ask how he makes his base sauce he said fill the pot to the top with onions 15 ltr pot cook for 1 1/2 hours with salt water and veg oil add green peppers fresh tomatoes ( i assume they slice the skin off and use this for the onion salad as well, waste nothing) curry powder, turmeric and .........coconut milk! cook for another 1 1/2 hours and then blend i guess. the gravy looks like most i have seen in colour and is quite runny. i have heard somewhere that the runnier the sauce the better it will be but have yet to try it out. i did make a sauce the other night had no fresh tomatoes i could use so had to use tom puree ( did not have 15 litre pot or the onions to fill one so used 5 large onions chopped finely 1 heaped dsp tom puree,2 large garlic cloves, 1 green pepper, 3 green chillies ,1 carrot chopped, 3/4 tbsp salt 250ml veg oil a palmful fresh coriander and hot water 1 ltr , 2dsp rajah madras curry powder 1tbsp turmeric. cooked onions and garlic and salt with 2tbsp veg oil 5tbsp water with lid on for about 50 mins then added chillies, pepper,carrot,coriander,tomato puree and the rest of the water and oil mix well and fast simmer for 30 mins just until the carrots are cooked then add the curry powder and turmeric stir in well ( because i didnot have any coconut milk i put in 1 tbsp of creamed coconut) and simmer for 20 mins. take off the heat and blend. i added a littlie more hot water to make slightly runnier soup consistency. used to make chicken vindaloo very nice i just don't have the heat to make the most of this.
Hope someone can point me in the right direction. Thanks!
-- Josh
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i don't think that's the right direction (v.good reading though)
the revisited recipe is at the start of this post.
the text u've highlighted is what got me going in the wrong "right" direction in the 1st place resulting in the slight derivative http://www.curry-recipes.co.uk/curry/index.php/topic,720.msg22787.html#msg22787
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Thanks Jerry.
Any reason why you upped the spice measures from a dessertspoon to a tablespoon?
-- Josh
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Josh,
had not realised i had changed from dsp to tbsp - probably just down to error - i only have a proper measuring spoon for tsp (5ml) and tbsp (15ml) and possibly just felt the volume of base would stand the extra.
Nb i only use 1 tsp of turmeric - but this just down to personal preference although i am growing to like the stuff.
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Hi,
Can you tell me what green Chillis to use please? Birdseye or just normal medium green chillis? :)
Regards
Bob
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Bob,
i don't feel the type of chilli would make much difference. i've not actually used green - i have a big bag of dried red chillies and use these pretty much all the time. i only put 1 off chilli in the base c/w 5 off to spec. i don't like too much chilli in the base preferring to add chilli at the main recipe cooking/frying stage.
if i was going to use green then i would go for the thick "normal" as i find the birdseye too hot (spot on in jalfrezi though). i would also take the seeds out.
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hi all thought i would re-post the recipe for the curry gravy from my local as maybe there are a few people having joined this forum that may actually try this very good sauce. to date i believe that stew( admin) was the only one who posted that he tried it but changed the recipe because he & the rest of the forum were sceptical of the use of garam masala in the base.
this sauce was tried by a guy @ my work place he and his wife went off got all the ingredients in preparation to cook the next day.but when they got home they were so excited they made the sauce from scratch followed to the letter.and then used the methods to make madras from curryhouse cookery.90mins later they were both sitting down to eat their meal.then next day he came in and he told me they couldnot have believed how good it was. he used to contribute approx ?2000 a year to his local restaurant now he has atleast 1-2 a week that he just has to go to his refridgerator and in 20 mins he has a restaurant quality curry. my other claim to the quality of this sauce is another friend who i gave KD's base recipe for and his wife thought he had been to the takeaway, but once i had given him the recipe from my local he was even more impressed and so were his family and friend sso much so he was talked into doing a curry for 50 people and again this sauce was a big hit even though all he did was make a chicken curry, i could go on and on like Darth(regarding feedback from friends ;D)
all i'm saying is try it (sensing alittle deja vu!)
ingredients
4 large onions
1 green pepper
1 carrot (4-6in)
5 green chillies
1/2 tin of tomatoes blended
1 cup of veg oil(standard coffee cup)
1/2 bunch of fresh coriander
3/4 litre of water
chop all ingredients put in pot boil for 30 mins
remove from heat add(these spices are your curry powder to use with the final curries)
2dsp turmeric
1 dsp chilli powder
1dsp ground coriander
1dsp cummin
1dsp yes here it is garam masala
mix well return to heat for 30 mins on simmer with lid onstirring occassionally. and there you have it remove the oil from the top before blending then return it to the sauce oh just blend to the consistency of puree for no more than a minute. if you have precooked you chicken and rice in the time for the sauces cooking time you will have cooked base form scratch to final dish in 90mins max. you can use this with any of the final recipes on this forum and don't be put off because there is no garlic/ginger in the base all i ask is for someone to try you will not be disappointed.
good luck to all. be open minded
regards gary
i probably sound dumb but when you say these spices are to be used as your curry powder in your final curry, does this mean that if there is curry powder required in a curry and i use this base gravy do i leave out the curry powder
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i probably sound dumb but when you say these spices are to be used as your curry powder in your final curry, does this mean that if there is curry powder required in a curry and i use this base gravy do i leave out the curry powder
Not dumb at all AM, it isn't particularly clear is it?
Subject to Gary's (Woodpecker's) confirmation, I presume that the blend of spices Gary details is what some people might call a "spice mix" (or "mix powder" or "curry powder" or "masala").
I think Gary is saying to (also) use this blend of spices if his final curry recipe calls for a "spice mix" (or "curry powder", etc) to be used.
Alternative "spice mixes" can be found here: http://www.curry-recipes.co.uk/curry/index.php?board=28.0 (http://www.curry-recipes.co.uk/curry/index.php?board=28.0)
...and welcome to cr0 8)
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asbestos mouth,
i too understand it as CA say's. i tend to use other spice mixes though in the curries (Kushi, DD, BE, LB as examples). i don't like the idea of having the garam Masala in with the spice mix. i'm not particularly keen on GM full stop (the East End is the best i've come across). i do add it to the base as per the recipe though.
this link may also be of interest http://www.curry-recipes.co.uk/curry/index.php?topic=720.msg22787#msg22787 (http://www.curry-recipes.co.uk/curry/index.php?topic=720.msg22787#msg22787)
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Hi, just stealing a few moments to brouse the site and found this thread. Having just recently moved into the general area where this restaurant seems to be,I wondered if it still existed and if Gary,i.e. Parker21 was still involved with the site. Cheers PP
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Hi, just stealing a few moments to brouse the site and found this thread. Having just recently moved into the general area where this restaurant seems to be,I wondered if it still existed and if Gary,i.e. Parker21 was still involved with the site. Cheers PP
its still there PP
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Thanks Unclebuck sorry I just found your reply after brousing forgive me. I will see if the wife and I can make it along sometime soon. PP