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the secret to bir as you call it is in the technique,i was going to disclose this secret to the people that give me a warm welcome,i made out in my last and only post that i did not know much just so i could see what sort of people i was putting out there misery and who i was helping,obviously by some of the posts i have seen even on this page it is not friendly orientated so i will not reveal anything here.
Quote from: Razor on March 22, 2011, 04:38 PMHi Chewy,Great video my mate. As I've mentioned before, what I like about the look of this base, is how it runs off the spoon, leaving the spoon clean rather than coating it. Also, the straining of the base is something that I've never done but do intend to on my next batch.So Chewy, if you don't mind me asking, what's your background in BIR cooking? How did you come by your methods and techniques, are your recipes your own or gleaned from your favourite BIR chef?Sorry for the questions but you seem to be offering us something subtly different than has been mentioned before and maybe your style is what quite a few of us are looking for?Just one more thing if I may, would you mind putting up the exact measurements to this base? I know we can see it for ourselves, and you have also added commentary on your video but there is something reassuring about seeing a recipe in print ;D Many thanks Chewy, excellent work again fella.Ray Hi RayI don't think any base has exact quantities, but here goes...200ml any vegetable oil1 medium carrot.1 Large bulb of Garlic.3 inch piece of fresh ginger.A quarter of medium white cabbage.1 medium green capsicum.A handful of fresh coriander+stalks.1tbsp of Salt.2 Kilos Onions.3 litres tap waterPut a lid on and Boil it up for at least an hour.____________________Add quarter of a tube of tomato puree, or Chefs spoon.2 tbsp of Mixed Powder. ( for a stronger flavoured base)Mixed powder in the vid :-2 tsp Madras Curry Powder2 tsp Turmeric Powder1 tsp Coriander Powder1 tsp Cumin Powder1 tsp Kashmiri Chilli Powder0.5 tsp Garam Masala or Kitchen KingCheers
Hi Chewy,Great video my mate. As I've mentioned before, what I like about the look of this base, is how it runs off the spoon, leaving the spoon clean rather than coating it. Also, the straining of the base is something that I've never done but do intend to on my next batch.So Chewy, if you don't mind me asking, what's your background in BIR cooking? How did you come by your methods and techniques, are your recipes your own or gleaned from your favourite BIR chef?Sorry for the questions but you seem to be offering us something subtly different than has been mentioned before and maybe your style is what quite a few of us are looking for?Just one more thing if I may, would you mind putting up the exact measurements to this base? I know we can see it for ourselves, and you have also added commentary on your video but there is something reassuring about seeing a recipe in print ;D Many thanks Chewy, excellent work again fella.Ray
Quote from: Belan on July 09, 2007, 04:22 PMBasic BIR sauce - good for Madras and VindalooHi Belan So is this a base or a finished meat/chicken curry?Very interesting postThank youI think I might have been to this restaurant in 1972It was somewhere near the top of Portland Road I think a pub called the Ship was quite close
Basic BIR sauce - good for Madras and Vindaloo
