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Quote from: Curry King on October 31, 2005, 04:36 PMQuote from: thomashenry on October 31, 2005, 04:10 PMBest base is Kris Dhillion. Just use that. Don't waste your time experiementing with loads of types of base. I don't think so, Ive tried a few bases and the KD one does nothing for me, yes you can make a nice curry with it but its not right.? I'm aware that Pete and others have had success with certain variations of it but that doesn't make it 100% correct.? Half the fun is experimenting anyway if it wasn't im sure most of us wouldn't bother.I'm now banging out perfect BIR dishes with it day in day out. Took me a while to get there (5 years!), but now I'm nailing it every time. The missing link is in the dish cooking, not the base. Dhillion is spot on, seriously.
Quote from: thomashenry on October 31, 2005, 04:10 PMBest base is Kris Dhillion. Just use that. Don't waste your time experiementing with loads of types of base. I don't think so, Ive tried a few bases and the KD one does nothing for me, yes you can make a nice curry with it but its not right.? I'm aware that Pete and others have had success with certain variations of it but that doesn't make it 100% correct.? Half the fun is experimenting anyway if it wasn't im sure most of us wouldn't bother.
Best base is Kris Dhillion. Just use that. Don't waste your time experiementing with loads of types of base.
Quote from: Midge on October 31, 2005, 05:08 PMThis is a curry recipe! Not a Basic Curry Sauce anyways right?? So at what point do I add the basic curry sauce?I believe you just add the cooked chicken to the sauceQuote from: DARTHPHALL on August 20, 2005, 08:37 AM i`ve frozen Take-away Curries & after a week they taste very bland & seem to lose all their flavor.I have frozen loads, successfullyMine all come back (sometimes a little less crisp) but full of flavour and, very annoyingly, STILL with the taste
This is a curry recipe! Not a Basic Curry Sauce anyways right?? So at what point do I add the basic curry sauce?
i`ve frozen Take-away Curries & after a week they taste very bland & seem to lose all their flavor.
Quote from: DARTHPHALL on April 01, 2005, 06:09 PMOK Ghanna & all on the forum hear is my " bloody hell it smells just like my take-away " curry.? Make the base as indicated at top of this thread.(BEST BASE TO DATE ). INGREDIENTS.FOR THE ACTUAL CURRY. 1. 2 LARGE SPANISH ONIONS 2. 1 WHOLE GARLIC BULB. 3. 1oz 25g FRESH GINGER. 4. 14oz 400g TIN CHOPPED TOMATOES. 5. 1 TABLESPOON TOMATOE KETCHUP. 6. 1 TABLESPOON TOMATOE PUREE. 7. 12 BIRDSEYE CHILIES. 8. 2 WHOLE STAR ANISE. 9. 1 TEASPOON GROUND CUMIN. 10. 1 TEASPOON GROUND CORIANDER. 11. 3 DESERT SPOON EXTRA HOT CHILLIER POWDER ( ORANGE/BRIGHT RED ) NOT BROWN RUBBISH. 12. 1 TEASPOON FENGREEK. 13. 1 TEASPOON GARAM MASALA. METHOD.? ? Finely chop 2 large Spanish onions , Garlic & Ginger. Heat 600ml of veg oil in large pan(i use a very large stew pot so i can heat it up really hot & have no oil spitting all over my brilliant white kitchen ;D ;D) This heating at high temp i believe gives the right smell as you have changed the properties of the oil,this is were i agree that if you use the oil from a previous? batch to start another you get that taste & smell , cook/fry the onions till they just start to go brown ( they are really sweet now !! ) Add Ginger & Garlic cook until onions are browning all over turn down heat (medium). Add all spices ( not star anise ) cook for about 5 minutes. Add tin tomatoes,ketchup,puree & chillies bring to boil then turn down cook for approximately 10 minutes ( medium). Allow to cool then puree all ingredients add Star Anise cook medium 10 minutes.? Chop finely some coriander & stir into curry gravy. leave till next day.you will notice how sweet it has become & smells really nice ( can ya smell it ??) I COOK ALL MY CHICKEN THE SAME WAY? .3 breasts diced.put in pan, boil kettle put into pan with chicken & half teaspoon Turmeric & cook until cooked right through. I believe my success is due to my recipe`s being simple in spice content (if you had a take-away what would you do ?) I hope this is of use to you all. ALL THE BEST DARTHPHALL. p.s Ever eaten too many phall`s !!! ;D ;D ;D ;Dat what point do I add the Bassic Curry Sauce when making this recipe do you know?
OK Ghanna & all on the forum hear is my " bloody hell it smells just like my take-away " curry.? Make the base as indicated at top of this thread.(BEST BASE TO DATE ). INGREDIENTS.FOR THE ACTUAL CURRY. 1. 2 LARGE SPANISH ONIONS 2. 1 WHOLE GARLIC BULB. 3. 1oz 25g FRESH GINGER. 4. 14oz 400g TIN CHOPPED TOMATOES. 5. 1 TABLESPOON TOMATOE KETCHUP. 6. 1 TABLESPOON TOMATOE PUREE. 7. 12 BIRDSEYE CHILIES. 8. 2 WHOLE STAR ANISE. 9. 1 TEASPOON GROUND CUMIN. 10. 1 TEASPOON GROUND CORIANDER. 11. 3 DESERT SPOON EXTRA HOT CHILLIER POWDER ( ORANGE/BRIGHT RED ) NOT BROWN RUBBISH. 12. 1 TEASPOON FENGREEK. 13. 1 TEASPOON GARAM MASALA. METHOD.? ? Finely chop 2 large Spanish onions , Garlic & Ginger. Heat 600ml of veg oil in large pan(i use a very large stew pot so i can heat it up really hot & have no oil spitting all over my brilliant white kitchen ;D ;D) This heating at high temp i believe gives the right smell as you have changed the properties of the oil,this is were i agree that if you use the oil from a previous? batch to start another you get that taste & smell , cook/fry the onions till they just start to go brown ( they are really sweet now !! ) Add Ginger & Garlic cook until onions are browning all over turn down heat (medium). Add all spices ( not star anise ) cook for about 5 minutes. Add tin tomatoes,ketchup,puree & chillies bring to boil then turn down cook for approximately 10 minutes ( medium). Allow to cool then puree all ingredients add Star Anise cook medium 10 minutes.? Chop finely some coriander & stir into curry gravy. leave till next day.you will notice how sweet it has become & smells really nice ( can ya smell it ??) I COOK ALL MY CHICKEN THE SAME WAY? .3 breasts diced.put in pan, boil kettle put into pan with chicken & half teaspoon Turmeric & cook until cooked right through. I believe my success is due to my recipe`s being simple in spice content (if you had a take-away what would you do ?) I hope this is of use to you all. ALL THE BEST DARTHPHALL. p.s Ever eaten too many phall`s !!! ;D ;D ;D ;D
MidgeJust so I'm sure we're talking about the same 'basic curry' thing, by basic curry sauce, I/we mean the huge pot of gravy/soup stuff which sits on the stove at most BIRs, and forms the starting point for most curries which they make. It speeds things up.There has been a recent resurgence of interest here in the basic curry sauce from a popular old book called 'The Curry Secret' by Kris Dhillon. Some people might say 'KD'. The recipe is here on the site, together with other summarised lists of other 'leading' recipes for basic sauce, which people have rated quite highly. For example, I rated one by MarkJ which started out at 30 onions but I scaled it back to about 4 onions.All the threads within this 'curry sauce' section of the site are about the basic curry sauce. You also need a 'stage 2' recipe, e.g. Chicken Madras. Just browse around and you will find the recipes.You could start here: http://www.curry-recipes.co.uk/curry/index.php?topic=550.0RegardsGeorge
Man, i divvnt nae.am gannin fer a broon!
