Author Topic: Bradford curry base - easy to do and perfect  (Read 29779 times)

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Offline Thomasm

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Re: Bradford curry base - easy to do and perfect
« Reply #20 on: February 28, 2012, 11:05 AM »
sorry scarbmark

Forgot to say the burnt garlic type taste as you describe is for me the missing link and is the holy grail that in my humble opinion most people on here are looking for.

Offline ELW

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Re: Bradford curry base - easy to do and perfect
« Reply #21 on: February 28, 2012, 07:42 PM »
Quote
There is a fantastic traditional style restaurant on manningham lane just opposite valley parade which looks very unhygeinic however this guys lamb handi is legendery really thick dark sauce you can see him cook everthing as it is an open kitchen the place is called the sultan.
as i say its what i would call a mans curry house not a place to take the missus its a bit rough and ready.


great review & sounds right up my street   :)

ELW


Offline Thomasm

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Re: Bradford curry base - easy to do and perfect
« Reply #22 on: February 29, 2012, 11:47 AM »
Its certainly worth visiting if your in the bradford area ELW.
Usual inner city precautions to be taken though dont leave anything on show in the car etc.
after all it is bradford not belgravia. ;D

Offline Aussie Mick

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Re: Bradford curry base - easy to do and perfect
« Reply #23 on: March 04, 2012, 10:15 AM »
I tried this today. I cheated and cooked the garlic/onion mixture in the Thermochef, and it did burn a little, but luckily I caught it in time.

I added about 100ml of base sauce to it, and apart form being just a little too salty (I will adjust it next time) it was very, VERY nice indeed!! :)


I also cooked a Korma and Madras.


Definitely the best of the 3 curries tonight. Thanks for posting mate.
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Offline Shakey2310

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Re: Bradford curry base - easy to do and perfect
« Reply #24 on: July 10, 2014, 07:23 PM »
I am a newby and I know this is an old thread but I'll risk it. I shall be visiting Bradford in 3 weeks time and I would like to ask guitar Demon where in Bradford I can buy the Star Bassar mixture. Cheers.

Offline vodachef2

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Re: Bradford curry base - easy to do and perfect
« Reply #25 on: July 11, 2014, 03:05 PM »
I've had a go of this curry for tea tonight ..nearly fainted at the green almost blue colour of the paste ..but gotta say it's really tasty ..I added a tea spoon of sugar as it was bit bitter for me and a tin of toms ...would Deffo do it again ...

Offline Secret Santa

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Re: Bradford curry base - easy to do and perfect
« Reply #26 on: July 11, 2014, 04:58 PM »
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The base sauce - Makes about 5 portions of curry when prepared.
Ingredients
-Blend 1 large Spanish onion
-1 whole bulb garlic
-1 level teaspoon salt
-1 level teaspoon green cardamom powder
-1 good pinch dried methi (fenugreek) leaves

I don't suppose Guitardemon is still around to answer this but just how big is 'big' in regard to the Spanish onion? I'm assuming melon size perhaps given that a whole tsp of salt and cardamom powder is used? And by bulb of garlic I assume he meant one clove not the whole bulb?
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Online Peripatetic Phil

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Re: Bradford curry base - easy to do and perfect
« Reply #27 on: July 11, 2014, 05:45 PM »
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-1 whole bulb garlic

And by bulb of garlic I assume he meant one clove not the whole bulb?

But he didn't write "bulb of garlic", which /might/ have led to confusion; he wrote /whole/ bulb of garlic, so he means the whole bulb, not just one clove.

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Offline Les

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Re: Bradford curry base - easy to do and perfect
« Reply #28 on: July 11, 2014, 05:57 PM »
Admins Bradford base also uses I whole bulb of garlic, So I would go with Phil, SS

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Offline Secret Santa

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Re: Bradford curry base - easy to do and perfect
« Reply #29 on: July 11, 2014, 07:23 PM »
But he didn't write "bulb of garlic", which /might/ have led to confusion; he wrote /whole/ bulb of garlic, so he means the whole bulb, not just one clove.

If only it were that simple Phil. We've had several people on the forum in the past using bulb to connote a single clove. It's going to be very garlicky with a whole bulb of garlic though. No bad thing in my opinion.

Any thoughts on the onion size...can't say I know much about Spanish onions but as the recipe uses only one they must be fairly sizeable?


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