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Messages - Wish

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Curry Web Links / Re: Very cheap Thai/chinese UK Online stockist
« on: May 26, 2008, 11:45 PM »
Hi all found a new web site has just about every thing and more.also very cheap.www.mullaco.com site not finished but can still order.

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Spices / Re: Chillie powders
« on: May 20, 2008, 07:29 PM »
Hi all
Many years ago i bought a packet of not sure if it was curry powder or chili powder.Like a good lad when i got it home put it into a tin.Unknown to me it was worth its weight in gold.Any thing you added it to was instantly the best you have tasted.But going back to the Asian store for more,only to find none,all gone.So asked if they knew where it had come from but had no idea.told they only buy from two places from bradford.Tried them but got no help.This packet was green with a clear window,the powder was orange in color.above the window there was a drawing of a chili pepper,clove,pepper corn,cinnamon stick.Any one who finds this packet will be well rewarded.

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Curry Base Chat / Re: Who believes there is a secret ingredient to the curry base?
« on: April 17, 2008, 01:31 PM »
Hi all as ive said before,my local sells curry sauce.bought a chicken madras and a madras sauce.The madras sauce tasted the same as the sauce on the chicken.But the next day the cold madras sauce tasted just like mine tastes the next day.So then made a chicken madras with the sauce,the sauce tasted like one of my Curry's,it didn't have the taste.So have come to the conclusion that something is added at the end of cooking to give it the bir smell and taste.Just wish i new what it is.

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Madras / Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
« on: July 13, 2007, 09:47 PM »
Hi all the bitter taste sometimes found in currys ive found to be tom puree.if you add the puree and fry this it seems to give a bitter taste maybe burns it.

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Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: currybase from my local restaurant in munich revealed!! enjoy
« on: February 06, 2007, 01:12 AM »
HI all a couple of years ago i went to a local and orded a curry and a curry saurce.the curry was great but the sauce i was going to make a vegtable curry.but i could not be bothered to make anything with the sauce.The next day i made a chicken curry with this sauce off the night before.Not the same tasted like one i made so i am pretty sure the taste comes from something added at the end of cooking that is lost when the sauce is kept.something fresh not been cooked always said the taste had something to do with the garlic and ginger.

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Lets Talk Curry / Re: Where can I find.........................
« on: September 24, 2006, 01:49 PM »
hi all anyone ever bought a pack of curry or chili powder, then unable to find it again.I bought a pack of well i think curry powder.it was a green plastic pack with a clear window.the powder looked orange,above the window there was drawings of a clove,chili pepper,cinnomon stick,black pepper,did the proper thing and put the powder into an airtight dark tub, and through out the pack big mistake.Have tryed for years to find it.still looking made the best currys anyone ever seen this pack please let me know. many thanks wish.

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Lets Talk Curry / Re: The Holy Grail "again"
« on: August 31, 2006, 12:53 AM »
hi i dont think the base has a lot to do with the final taste.I think the frying of the garlic and the ginger does.I start my curry with about 3 tbls of oil over a medium heat add chopped chicken.after a minute add a tsp of fresh ginger and tsp and a half of garlic.Stir fry this for ten minutes do not burn the the garlic and ginger.Add the spices you want but only in small amounts nothing worse than over spiced currys.Like you buy from tescos or sainsburys.Now add your base sauce and cook for another ten minutes add fresh corriander and serve.boootifull.

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Tandoori Dishes / Re: Chicken Tikka Masala and Chicken Korma Demo
« on: April 26, 2006, 07:58 PM »
Quote from: curryqueen on April 21, 2006, 09:56 PM
Hi Wish,? Can you use this same method for prawns and lamb?? If so, would it be the same quantity of ginger and garlic?
hi not prawns as they should only be cooked for a few mins or they go tough lamb is ok.but you could just cook the garlic and ginger with no meat at all.then just put two or 3 teaspoons of this, to your curry i think it would be best toward the end of cooking.

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Tandoori Dishes / Re: Chicken Tikka Masala and Chicken Korma Demo
« on: April 21, 2006, 07:47 PM »
Hi try this one for your garlic and ginger,add three t/b spoons of oil to your wok.med heat add chicken and t/b spoon of minced  garlic and ginger.stir fry until chicken is cooked dont brown,this can take about 10-20 mins size of chicken bits.when chicken is cooked remove and add to any curry.but the garlic and ginger that is left in the wok will look like mayo in oil.this gives your curry the taste your trying to find.

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