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Messages - Manterik

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1
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: Most versatile spice mix
« on: February 12, 2015, 08:17 AM »
Quote from: littlechilie on August 06, 2014, 03:19 PM
I use dipuraja1 spice mix, I have tried many but this always bring me closest to my TA & BIR. Mix my own Garam Masala to add to this.

I am going to guess this has been researched b4, but IMO with all spice mixes there is very subtle differences, and the one you will like best is the taste closest to a personal experience of taste from a TA or BIR :)
Most chefs I would expect leave out the chilli powder and add to taste, this makes them all extremely versatile throughout the wide expanse of curry.

I use three spice mixes. Bruce Edwards original, with the paprika. I use JB's and I use Dipuraja's.

All of them are excellent. I tend to use Bruce Edwards in my base gravy asa opposed to individual spices and JB or Dipuraja in the meal I am cooking.

I also make Madhur Jaffrey's Garam Masala from the BBC site but used powdered nutmeg as opposed to solid nutmeg.

2
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Bruce Edwards Curry Sauce & Basic Curry - From The Man Himself
« on: February 06, 2015, 07:48 AM »
For anyone starting out this is great. It was the first, or one of the first, sauces I made when I first found this fabulous site and it tasted like a very spicy Tomato soup. It really gives a powerful flavour when cooked as a curry as per the instructions. Very versatile.

3
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Stew?s Base Curry Sauce
« on: June 03, 2012, 03:57 AM »
Quote from: Admin on January 09, 2007, 01:17 PM
This is an amalgamation of my knowledge and what I have learned over the years, it works for me and makes the closest to a curry house madras sauce.
Because you dice the onions finely and cook them until they are golden brown they actually dissolve into a liquid when adding the stock and tomatoes?..you?ll see.  Blending the sauce is optional.  If you do blend just remove whole spices prior to blending with a hand blender. 

(Snip)


I made this today, I did need to blend it, but bloody hell it is fabulous. I did thinly slice the onions but failed to dice them.

It smelt fabulous once I added the tomatoes. I wanted to dive in there and then.

I shall definately make it again. Thank you so much.

4
Just Joined? Introduce Yourself / Re: Hi, another Newbie
« on: August 15, 2009, 09:23 AM »
Quote from: SnS on July 31, 2009, 01:58 PM
... on the other hand, if you're not allergic to the subtle taste of tomato then try the SnS June 2008 base ... it's very easy to make and can produce an excellent curry ...

http://www.curry-recipes.co.uk/curry/index.php?topic=2757.0



Just finished making it.

What do I think of it.

It is bloody lovely. Absolutely gorgeous. Lovely, rich, thick and full of tomato flavour. Thank you so much. I am delighted, absolutely delighted, with the base.

5
Just Joined? Introduce Yourself / Re: Hi, another Newbie
« on: August 08, 2009, 09:45 PM »
Quote from: JerryM on August 08, 2009, 12:30 PM
Manterik,

make sure u get/got a good frying pan and for me a long handled chef spoon.

there's quite a few existing posts.

Yes, I have got a good long handled chefs spoon. It is excellent advice. It is great and it is also nice not to have a spoon that falls into the food !!!!!!

My frying pan is a pleasure. I have had it a few years and it is top notch.

6
Just Joined? Introduce Yourself / Re: Hi, another Newbie
« on: August 08, 2009, 06:35 AM »
Just made, or to be precise just finished making, another batch of Bruce Edwards base sauce and it is definately a winner. Tastes just as good as last week. Delightful.

7
Just Joined? Introduce Yourself / Re: Hi, another Newbie
« on: August 02, 2009, 09:46 AM »
Quote from: SnS on July 31, 2009, 01:58 PM
... on the other hand, if you're not allergic to the subtle taste of tomato then try the SnS June 2008 base ... it's very easy to make and can produce an excellent curry ...

http://www.curry-recipes.co.uk/curry/index.php?topic=2757.0



I will give this on a go next weekend. I adore tomato and TBH I did mull over using this one first.

8
Just Joined? Introduce Yourself / Re: Hi, another Newbie
« on: August 02, 2009, 09:45 AM »
Okay, well I made the base yesterday. It is mild but it is splendid. Very nice indeed. I have a large pot of curry base, have made 4 to have at work this week and reckon I will get another 4 out of it. I took Bruce's advice and bought a large ladle and a cooks spoon and am very glad I did.

I used Bruce's pre-cooking recipe for the meat as well. It was pleasant but I tried Uncle Bucks chicken last week and preferred that so I have a bit of dabbling to do.

I am very happy with the smell of it, the taste of it and the resulting curries I have cooked all taste great too.

9
Trainee Chefs / Beginners Questions / How do I dry roast spices?
« on: July 30, 2009, 10:41 AM »
Simple question, how do I do this ? Do I have the heat on full, medium or low ? How long for ?

Sorry for a dumb newbie question.

Thanks

10
Just Joined? Introduce Yourself / Hi, another Newbie
« on: July 30, 2009, 09:44 AM »
Hi,

I am a newbie here de-lurking although I have been reading the site for weeks.

I have experimented with curry spices and mixes for a while now with rapidly improving results.

I am currently using the Bruce Edwards Spice mix which is very nice and using tinned tomatoes as the base so as you can see I am a long way off.

I have started to pre-cook the meet and used Uncle Bucks recipe and it is great.

I need to graduate onto making bases.

What would you recommend ? I feel I need to follow one set path and that looks like Bruce Edwards and his post from last October. I want to get the basics right then grow from there.

Would appreciate any hints or suggestions for how to start properly now.

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