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Thanks Santa ,I have a bamix which should do the job nicely , are tradional curries easier to start with than a BIR style curry?
Hi ApprenticeWelcome to the forum.Making a traditional curry from scratch (as in most recipe books), is usually more complicated and overall far more time consuming than using the gravy method.If you use the gravy method this will provide you a large amount of gravy stock which you can freeze. This simplifies stage 2 (making the curry) which more closely resembles the method uses in most BIR's (their's isn't from the freezer of course).If you want to make a curry gravy recipe without adjusting the recipe quantities, you will need a large cooking pot. For example: the Saffron recipe produces about 4.5 litres of the stuff - enough for about 22 individual curries! Other base gravy recipes are similar quantities.Depending on the recipe used (quantity), you will also need plenty of space in the freezer (I put 400 ml in each carton .. so 11 plastic takeaway cartons).As an intro to the gravy method, it may be useful to purchase Khris Dhillon's book "The Curry Secret" (about 4.00 quid).RegardsSnS ;D
Heck no... Most BIRs need to be able to get things out quickly. Traditional dishes can simmer for upto an hour to get the spices right and the meat tender. Check out "50 Great Curries of India" - This is regional and most of the dishes take time because you are cooking off your onion, garlic, ginger, meat etc from scratch. It is a great book though. This is where I get a lot of my ideas from - and then convert recipes into BIR style