Hello all. Been a bit well more than a bit busy lately and have lapsed coming to the forum often. However very much still making curries. Just now im working on a refit of a bir in manchester area. Kitchen is a bloody disgrace i gotta say, but im here on behalf of insurance company so all good.

Anyhow yesterday i saw a magazine at the door called chaat, and it had a splash on the front for a foolproof base gravy, well obviously i gotta tale a look. After reading it i found it to be a bit diffrent to our other base gravies listed here. So thought it worth posting. I havent tried it out yet as im 350 miles from home and im not sure they would be happy with me at the travelodge


6 tbsp mustard oil
4 large onions, diced
1 bulb of garlic crushed
4 thumb length pieces of ginger crushed
1 red chilli, roughly chopped
1 tbsp paprika
1 tbsp ground coriander
1 tbsp tumeric
1 tbsp salt
1 carrot, diced
1 tbsp tomato puree
1 heaped tbsp brown sugar
1 tin chopped tomatoes
1 litre water


method.

Heat the oil . Fry the onions on a low heat.stir frequently make sure they dont catch. Once the onions are softadd the garlic and ginger,stir for ten minutes, add the carrot, spices and salt and cook for 10 mins. Now add the remaining ingredients, the liquid should just cover the onions.

Bring to the boil, cover and simmer for an hour. Blend until smooth it should resemble a dark tomato soup and have a well rounded taste. This makes 1.5 litres enough for 3 courses for 4.

Are you trying to get me in more trouble with Cory Ander??? 

I am using a variation of Taz mix powder with no chilli powder in as other half is allergic to it.

that must be the worst ever allergy to have, very sorry to hear your wife suffers from this terrible affliction.

lol keep up the suggestions.

stephen where the heck did you find a lass like that, maybe we could have a dating section in here.

ive tried without success to gradually up the chilli amount the last couple years to get her to vindalloo level, alas she thinks a onion bhaji is too spiced.

i think we should get the prospective partners to fill out some kinda curry questionaire, saves the hassle in the long run.

So im thinking, after getting back from working away im going to give the 2011 madras a try. Im getting in the ear from an over fussy cleanliness wife.

Before it used to be the mess, all the pots and pans and tumeric stains in the new kitchen. So i took measures and made a decent attempted to at least put away my spice tubs and throw the onion peelings and tomato tins in the bin.

Well now its the smell, im like how the feck do i get rid of the smell, no-matter what you do your still going to have that bengal cooking lovley beautifull food of the gods smell lingering around for an evening. For me its positively a plus, but for her its just another reason i should stop cooking these curries.

so im thinking maybe i should just get rid of her, as there is no way im stopping my curry exploites.

curry or wife for me its a hard choice, im allready sort of un-officialy restricted to one curry need a week.

this just will not do

Lee, A seven-year-old boy, was asked to say thanks for the Christmas dinner.  The family members bowed their heads in expectation.  Lee began his prayer, thanking God for his Mommy, Daddy, brothers, sister, Grandma, and all his aunts and uncles. Then he began to thank God for the food.

He gave thanks for the turkey, the stuffing, the Christmas pudding, even the cranberry sauce. Then lee paused, and everyone waited ... and waited.  After a long silence, the young fellow looked up at his mother and asked, "If I thank God for the Brussels sprouts, won't he know that I'm lying?"



merry xmas all