Topic: Changes to the Dhillon base

[pete]

I have found the last ingredient to improve Kris Dhillon's curry gravy
It is black cardamom
You don't need much
These spices are very strong and if you freeze the curry base, with them in, the flavour almost overpowers it.
I still have some of my sample curry base, from a takeaway.
There is no difference between that and what I can make at home.
So to recap.
I make KD's base, as per recipe
But I add a stick of celery and a small bit of lemon (with the peel) at the first boil
Then, when you fry the paprika, tomato and turmeric, I use extra oil and 1 black cardamom
When you add the pureed onion to the oil I add
1 tablespoon of vegetable ghee
A small amount of thyme
1 teaspoon of dried fenugreek
I also boil it for an hour (which is longer than recommended)
I bet if you searched around this site you could find a recipe very similar to this anyway.
One of the problems, I have had, is knowing when you have got something right
This is definitely the same, as the base, used at one of my local takeaways
I still cant post pictures here I get this warning

The attachments upload directory is not writable. Your attachment or avatar cannot be saved.

So I've posted it here

http://img375.imageshack.us/my.php?image=blackcardamoms4pz.jpg

[Ader1]

Hi Pete...

Hope this isn't a stupid question but when you mention dried fenugreek I suppose you mean the leaves as opposed to seeds in onther words....Methi?

[pete]

Hi Pete...

Hope this isn't a stupid question but when you mention dried fenugreek I suppose you mean the leaves as opposed to seeds in onther words....Methi?

Sorry, I meant the dried leaves

[Mark J]

Nice detective work pete

[George]

Hi Pete...

Hope this isn't a stupid question but when you mention dried fenugreek I suppose you mean the leaves as opposed to seeds in onther words....Methi?

Sorry, I meant the dried leaves

And do you mean 1 teaspoon of ground leaves or loose whole leaves, straight out of the box? There would be a huge difference in quantity and impact; hence my question. Anybody that takes a guess on such matters, on any of the recipes on this site, is taking a huge risk that they will get it wrong.

Regards
George

[pete]

Loose leaves straight from the box

[John]

I make KD's base, as per recipe
But I add a stick of celery and a small bit of lemon (with the peel) at the first boil

Pete, when you say small bit of lemon, do you mean a slice or a wedge of lemon, and do you grate the peel (zest) or do you just put it in as it is, cos people find the Pithe very bitter. and do you leave the lemon in with the onions when blending?
many thanks
John

[pete]

Sorry I was slow replying John.
I meant the whole of the lemon
Pith and all
It gets blended with the onions

[ifindforu]

A provoking thought.Have you ever wondered where they get the potatoes from to make bombay aloo ?.Of course its the ones they have used to cook in the gravy.Also the carrots used in a stuffed paratha.And not forgetting the cauliflour used in a cauliflour bhajee ;D comments please TERRY from   www.ifindforu.com

[Ader1]

Anybody try out Ifindforu's curry powder?