Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: skintfleetwood on August 21, 2012, 09:52 AM
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I seem to have rattled someones spice box on here so here goes,
onions (amount up to you)chopped,sliced or diced.
fresh tomatoes(amount up to you)chopped.
half teaspoon salt
half teaspoon sugar if you wish,
chillies to taste,
fry onions till browned,add chillies,add tomatoes,
cook for 10 minutes,
now you can either add
1)2-3 cans pataks condensed curry sauce,
2) "SARAS" sterilized chicken curry gravy mix 400g
3)"NIRU" mutton sauce
the above 2 curry sauces are in a tin foil package,
you can add water if you wish,
i usually add the meat and cook all together,
sometimes i cook the above without meat and freeze,
try it it's simple and as good as any curry in a restaurant,
I'm in Bham about 2 miles from the "balti belt".
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Not really what this site is all about.
Members usually strive to recreate BIR curries.
If your happy with this recipe after 20 years of trying
I would say you should stick with it.
But I would imagine a lot of older members, probably went down this route
some 30 years ago and probably wouldn't be interested today, but you never know. :)
Thanks for posting. ;)
cheers Chewy
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Things have changed in 30yrs,but hey....you got your opinion,
keep sweating over your pot matey,strive for that "real curry" and best of luck.
I might add that if you train your brain enough and up the ante with self denial
anything can taste good,
thanks.
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What strange posts and what a strange attitude (particularly for a seeming newcomer to the forum) ???
Makes me wonder is "skinflintwood" is mistaking a "curry base" with a "basic curry sauce"?
From their description, it sounds more like the latter (i.e. "I usually add meat and cook it altogether").
I used to do this with Patak Vindaloo and Patak Madras sauces in the early 1990s (I have never seen the particular sauce they seem to be referring...rather ambiguously...to). It was not BIR then. It is not BIR now. It was, and is, nothing like BIR, as far as I can tell.
I only do something similar (now) when trying to replicate Chinese Takeaway curries (because I think that is precisely how they do it).
I certainly wouldn't be promoting it as "this it it"! (as far as BIR cooking, past or present, is concerned). It seems, to me, to be something only a complete novice to BIR cooking would do.
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A quick google search finds no reference to "Patak's Condensed" anything.
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They are 'concentrated' not condensed, if that helps. ;)
Agree with CA here, I think there maybe a bit of a mix up, by the poster, as to what a base sauce actually is. :-\
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we did have these sauces here in Ireland, but I haven't seen them for a few years. I used to buy the vindaloo, it was okay, about the best I could say. I seem to remember the instructions were to fry your meat ,add the sauce & then a tin full of water.
Skinfleetwood, check out some of the base gravies here on the forum, CA's for one, indeed follow his vindaloo recipe & I guarantee you won't be buying any more tins of sauce.
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hey skintfleetwood, you've only just got here and already getting pi$$ed off cause your style of curry making is not the same as the forums intention - BIR replication.
Chill out dude, do some reading and try a base recipe and curry, i'm sure you will be amazed at the curries you create.
Once you create that bir style curry from scratch, the only jars of pataks you will be buying is their tikka/tandori pastes for assisting marinades.
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Skinfleetwood, check out some of the base gravies here on the forum, CA's for one, indeed follow his vindaloo recipe & I guarantee you won't be buying any more tins of sauce.
hey skintfleetwood, you've only just got here and already getting pi$$ed off cause your style of curry making is not the same as the forums intention - BIR replication.
Chill out dude, do some reading and try a base recipe and curry, i'm sure you will be amazed at the curries you create.
Once you create that bir style curry from scratch, the only jars of pataks you will be buying is their tikka/tandori pastes for assisting marinades.
Wise words. Worth heeding. Nothing to lose and the world of BIR quality curries to gain. A "no brainer" I think ;)
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Things have changed in 30yrs,but hey....you got your opinion,
keep sweating over your pot matey,strive for that "real curry" and best of luck.
I might add that if you train your brain enough and up the ante with self denial
anything can taste good,
thanks.
Train your brain, Self denial, Pataks Curry sauce base, WTF
I don't need any luck, I've been making "real curry" for years.
I was being polite as you are a new member,
But your obviously a clueless Tool with attitude, so Jog On with your tinned curry and no doubt your Uncle Bens.
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Many of us may have entertained similar thoughts, Chewy, but in the interests of harmony and goodwill, few of us would have been quite as vituperative as you were in expressing them. Might it not be better to "inform, educate and entertain" (cf. the BBC) new members such as Skint, regardless of how heretical his ideas might appear, rather than subjecting him to a public pillorying ?
** Phil.
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Chewy was polite to the guy and got a load of sarcastic rubbish thrown back at him.
After having to look up the meaning of vituperative ( ::) Phil) I say well said Chewy.
Paul
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This guy has got to on a wind up here
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This guy has got to on a wind up here
Not convinced. I think he is genuine but mistaken.
** Phil.