Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: Curry King on February 15, 2006, 10:06 AM
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I have started a F.A.Q with some of the most commonly asked questions, its only small but can be added to so pm me anything that you think should be added.?
Table of Contents:
What is base sauce\gravy
What is the "taste"
List of common spices
What does BIR mean
What's the difference between BIR and authentic curry
Who is this Bruce Edwards I keep reading about
What is this "Spice Mix" refered to in a lot of the recipes
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What is base sauce\gravy
The base sauce\gravy is one of the main components of the restaurant curry.? Every restaurant will have a big pot of this on the go all the time, it enables the chef to create any curry within a few minutes of it being ordered.? There is no 100% correct? base sauce recipe, every restaurants will be slightly different so the best thing to do would be try one of the basic ones and go from there:
Here is the index of base sauce recipes available on this forum:
http://www.curry-recipes.co.uk/curry/index.php?topic=422.0
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What is the "taste"
The "taste" which is refered on the forum is the specific taste and quite often smell that you get with a good restaurant curry.? It is this "taste" that we are all trying to emulate at home!
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Common Spices
Here is a link to the most common spices that you may need:
http://www.curry-recipes.co.uk/curry/index.php?topic=184.0
Here is a link to a site which describes spices with pictures etc..
http://www.uni-graz.at/~katzer/engl/index.html
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What does BIR mean
BIR is short for British Indian Restaurant
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What's the difference between BIR and authentic Indian curry
The obvious difference is the base sauce, each BIR curry is made from the same base sauce,? authentic curry's are more often than not each created from scratch.? Taste wise they are completely different, which is why 99% of Indian cook books won't help you create anything similar to your local Indian takeaway!? The chef's base sauce recipe is a VERY closely guarded secret hence why you won't find many books with them in!
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Who is this Bruce Edwards I keep reading about
Forget Pat Chapman and Kris Dhillion the best BIR cooking articles were written by Bruce Edwards.? If you havn't done so already download and print both parts from here:
http://www.curry-recipes.co.uk/curry/index.php?topic=516.0
http://www.curry-recipes.co.uk/curry/index.php?topic=108.0
These articles are essential reading and many people on the forum use Bruce's restaurant spice mix in the recipes that have been posted.
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What is this "Spice Mix" refered to in a lot of the recipes
The Spice Mix, Restaurant Massla or Chefs Curry Powder all refer to a mix of powdered spices that are used throughout BIR cooking.? Rather than specify or use the individual spices this mix is used in place.? The most favoured one at the moment is the Bruce Edwards which is made as follows:
Coriander 8 Parts
Turmeric 7 Parts
Cumin 5 Parts
Curry Powder 4 parts
Paprika 4 Parts (optional)
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Please send me a PM if you think that something should be added.
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Great idea CK - well done ....this is an area that members can reference on a regular basis .
CC
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Good Stuff! It will enable newcomers to access information with much more ease. Well done!
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Agree. This is great for newcomers and the curry experts. Well done!
CashNCurry
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As CK correctly points out in one FAQ: " Forget Pat Chapman and Kris Dhillion - the best BIR cooking articles were written by Bruce Edwards."
Perhaps we need to add a follow up FAQ to the effect of: "Who is this guy and where does he hang out?"
It seems incredible that virtually nothing is known about Bruce, or Kris for that matter. (We discussed Kris before.) I wonder if we could submit a search to a radio station or some other missing persons service.
Regards
George
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I'll ask Pat if he can put me in touch
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I'll ask Pat if he can put me in touch
Mark
Did you manage to contact Pat and get any useful info, please?
Regards
George
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hi just looking at the spice mix part how much is a part?
thanx
Kendo
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How much a "part" is depends on how much spice mix you want to make. I usually equate a "part" as a teaspoon.
So for example, if the mix was 5 parts turmeric, 3 parts coriander, 3 parts cumin, and one part paprika, you would use 5 teaspoons, then 3, and so on.
By simplifying and using a teaspoon per part, you will usually end up with just enough to fill a spice jar.
-- Josh
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hi just looking at the spice mix part how much is a part?
Hi Kendo,
Its "parts" (ie ratios) by volume. As Josh says, its up you to decide how much you want to make, so you might use teaspoons, tablespoons, cups or even litres as your volume measure! Its up to you! I usually use tablespoons as my volume measure.
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Being a complete novice do you mean i have to put all these spices in one jar, mix them together then teaspoon in the base depending on how much i need? :-[
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if you?re talking about "spice mix" then yes
measure out using a 5ml tea spoon or 15ml table spoon all the individual spices, mix them up and put into an air tight container.
if u use any seeds ie not already ground then these need grinding using a coffee grinder (i use coriander and cumin seeds for freshness).
have a good read here which is the main area for spice mixes http://www.curry-recipes.co.uk/curry/index.php?board=28.0 (http://www.curry-recipes.co.uk/curry/index.php?board=28.0)
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Thanks for that! I've tried making a curry from little bits of information I have received: this is how I did it. In your opinion, what did I do wrong?
For the base:
3 medium onions,
3rd cup of ghee,
1 large mug of water,
5 large tomatoes,
4 cloves of garlic, (grated)
1 inch piece of ginger (grated)
1 red chilli,
1 tbspn of ground coriander, ??
2 tspns of turmeric, ??
1 tspn of fenugreek. ??
I heated the ghee then fried the garlic and ginger on a medium heat. I added the spices to make a paste for about a minute then added the onions and salt, cooked to soften the onions and added a table spoon of water. I added the fresh tomatoes, stirred in the rest of the water, covered and simmered for about an hour. After the hour, I pureed til it was smooth.
For the chicken madras:
3 tbsns of ghee,
1 heaped tspn of garlic,
Heaped tspn of ginger,
2 tbspns of tomato paste,
1 tbspn of garamasalla,
1 tspn of fenugreek,
1/2 tspn of salt,
2 tbspns of chopped coriander,
Pre- cooked chicken,
Base gravy.
I heated the ghee, fried garlic and ginger on high heat,added tomato puree, then the spices then a little bit of base, then more base, then chicken.
What in your opinion do you think I'm doing wrong? This is before I found out before the 'spice mix.'
Cheers!
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In your opinion, what did I do wrong?
Hey Kid Curry. Here's where I think the problems are.
Don't use Ghee, use veg oil.
Double the number of onions you use.
Don't bother with fenugreek in your base (when you say fenugreek I assume you mean leaves and not seeds).
Rather than just adding your ground corriander and cumin get an idea of a good spice mix to add from looking at some of the good bases here.
As for your Madras, bin your entire recipe. It's actually much simpler than you think. Stick a few tbsps of oil in a pan, get it to a medium heat. Add 1 tsp of garlic puree and fry for a minute. Then add 1 tsp tomato paste fry for another minute or so getting it mixed well with garlic. Then increase the heat to medium /high and add around 1 tsp of a good spice mix and a pinch of methi and stir for about 30 seconds. Then add your base bit by bit, stirring vigourously. Once you've got the texture your after, put your pre cooked meat in and heat through. Put your fresh coriander in right near the end.
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The fenugreek is the powder form!!
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Which part should i substitute for the spice mix?Is the spice mix different to garammasalla?
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Definitely replace the garam masala with spice mix, and you need less than half a tablespoon.
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kid curry,
Bobby's post is spot on so follow that if u wish.
my suggestion would be to do a standard base 1st off and follow the instructions exactly. the saffron is a good choice, so is the rajver and Bruce Edwards. in fact BE's is probably the best as a starter as there is very good info their.
link BE http://www.curry-recipes.co.uk/curry/index.php?topic=2815 (http://www.curry-recipes.co.uk/curry/index.php?topic=2815)
link saffron http://www.curry-recipes.co.uk/curry/index.php/topic,2757.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,2757.0.html)
link rajver 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)
then for the madras try BE's version 1st then parker21's http://www.curry-recipes.co.uk/curry/index.php/topic,1454.msg12717.html#msg12717
(http://www.curry-recipes.co.uk/curry/index.php/topic,1454.msg12717.html#msg12717)
if u've any questions in these posts then just add a post in the relevant one and we will get u sorted and up and running
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What is the difference by putting Deggi Mirch or Kashmir Mirch at the final stage of making chicken madras? :)
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What is the difference by putting Deggi Mirch or Kashmir Mirch at the final stage of making chicken madras? :)
Colour, heat and flavour. Both of these are very red chilli blends and make your finished dish look more palletable. They have a more distinct flavour than bog standard chilli powder. I particularly like Kashmiri Mirch.
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I am a newbie here, I joined today, I loved reading about Curry King's visit to Saffron in Lincoln. Also great to share the base gravy of many curries. My question is how long can you keep this base gravy and I am presuming it has to be kept in the fridge?
This looks a great site and I think I shall be learning a lot. ;D
TIA :)
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Hi Sheila,
The curry base can be kept in the fridge for a few days. I've never used it personally past the third day.
A lot of us freeze it and thaw as needed. What I do is pour the base into snack/sandwich bags, and then freeze, so I can then use single serving portions as needed.
Hope this helps!
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i've tried freezing it but feel much of the flavour to be lost.
it'll keep in the fridge for upto 2weeks no probs. i must admit that once a base is made i finish it within 9 days anyhow.
i also tend to make a reduced size base (800g onion) quite often and that seems to fit well with a week's orders.
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I must say this "FAQ" is very helpful. I found the article by Bruce Edwards very intresting indeed. Thanks again :)
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When youve made a base and are about to divide it up into containers to freeze. How many mls (average) are you looking at per portion? Many recipes just say portion or bag of base. 200-300mls?
Cheers
Steve
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When youve made a base and are about to divide it up into containers to freeze. How many mls (average) are you looking at per portion? Many recipes just say portion or bag of base. 200-300mls? Cheers Steve
I tend to think in Imperial units, and for me 3/4 pint is the norm, but I store my base (chilled, not frozen) in plastic takeaway containers that hold 500ml (small) or 650ml (large). I would normally use the small size, and maybe 4/5 full, so that works out at about 400ml.
** Phil.
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Thanks Phil
Steve
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But I guess it also depends on the size of your normal portion. I would normally cook two free-range chicken breasts (reasonably large) as one portion; if your norm is only one breast, then halving both base and spicing [1] would seem reasonable. My portions aim to serve two, or to leave enough for another day ...
** Phil.
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[1] Or not, but let's not get into that one here !
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My portions would be for two people. I'll go with 400ml for now
Cheers
Steve
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Just spotted this one, reading back through the thread :
The curry base can be kept in the fridge for a few days. I've never used it personally past the third day.
I find that on the lowest shelf of a refrigerator running at a nominal 4oC, I can keep my base chilled and fresh for at least a fortnight in conventional plastic takeaway containers with a lid. In fact, I used the last of my last batch last night, it looked and smelled absolutely perfect (no signs of mould or of separation) and I see on looking back at my posts that this particular batch was first cooked on 29th July at the latest (quite possibly earlier), so that makes it a minimum of fourteen days old. But a 'fridge running at 4oC keeps food fresh a lot longer than one running at 5oC (the standard setting), so this is an important aspect if you are planning to keep your base chilled for more than a few days, as is the need to keep it in the coldest part of the 'fridge (usually the lowest shelf).
** Phil.
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I plan on making some H4ppy Naan mix and start marinating my Chicken tikka today for tomorrows tea.
or....Am I best doing the naans tomorrow?
Will the dough be better if fresh?
And if I wanted to freeze/ fridge some for another day at what stage shall I do this?
Cheers guys :)
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I plan on making some H4ppy Naan mix and start marinating my Chicken tikka today for tomorrows tea.
or....Am I best doing the naans tomorrow?
Will the dough be better if fresh?
And if I wanted to freeze/ fridge some for another day at what stage shall I do this?
Cheers guys :)
Hi Loup,
Start the Naans today as per the instructions in Chris's video say. Any dough balls you don't use can be frozen. I just put the board they're on in the freezer then transfer them to a tub once frozen so that they remain separated. Don't for get to post some photos for the curry porn brigade (myself included)
Gav
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Cheers Gav
I will get cracking soon then :)
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Cheers Gav
I will get cracking soon then :)
And if you look at the 2nd posting here
http://www.curry-recipes.co.uk/curry/index.php/topic,12589.260.html (http://www.curry-recipes.co.uk/curry/index.php/topic,12589.260.html)
Garp's typed up Chris's naan recipe which you can download.
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Got it , cheers :)
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I've changed it ever so slightly, Lou, as I hadn't put in to stretch the naan dough over the cushion :)
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Cheers, just got the new one. I have made to spec except I have only put 60 grams of sugar as one of our local naan shops are a bit sweet and the kids don't like them. Will see if 60grams still works.
Iwant them NOW!!
lol :-*
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Can't wait to see them ;D
I've done exactly the same; 60-70g is about right for my taste. Some folks have been adding a little yogurt too ;D
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Reducing the sugar will be fine. I found my first ones a bit sweet so now I reduce the sugar to about 1/2. Be careful when applying the naan to the tawa. Watch how Chris does it in his video, its easy to miss slightly as I've found out a few times and also with your tawa being non-stick, give it a good slap on and a roll round the edges with the cushion to make sure it sticks for the inversion.
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Great information for the newly cooks. Now every new member like me can easily access the answers of such basic questions. Thank You
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Just a quick question. I've heard a lot of posters on here say that base sauce often resembles and even sometimes tastes like a bland soup. Would I be invoking the wrath of the Curry God if I used Heinz Cream of Chicken with Korma spices as a base? Would this be doomed to failure? http://www.tesco.com/groceries/product/details/?id=289622075 (http://www.tesco.com/groceries/product/details/?id=289622075)
Looking at the ingredients it contains Salt, Tomato Paste, Garlic, Ginger, Coriander, Cumin, Chilli, Paprika, Turmeric, Lemon Juice from Concentrate, Onion Powder, Fenugreek, Black Pepper, Stabilisers - Polyphosphates and Sodium Phosphates.
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I very much doubt you'll get anywhere near the desired effect using the soup on its own as it's all about the magic of the onions and lots of them! That said, You could always use the soup as one of the elements. Say 10-20%.
I've always wanted to add a tin of Heinz tomato soup to a base instead of tinned tomato to see what that was like. Not got round to it yet but will do eventually...