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Re: How I Make Curries ? Reply #1 on: March 20, 2006, 08:34:13 PM ? --------------------------------------------------------------------------------Ian,I can sympethyse :-\with you i am having the same trouble, I have been on the road for a while travelling and have now just moved into a house with proper cooking facilities so i have been busy making base sauce over the weekend. I finally cooked a prawn madras last night and it was ok but not there. The best effort to date was last year when in the UK i used the Baasar Mix that Raygraham sent to me in the base sauce.I am pretty sure my problem is overspicing which is resulting in a powdery taste in the final dish. Also i am having trouble with the oil that i spoon off the base sauce as it gets onion particles in and if left at room temp starts to spoil very quickly.I am only using a hand blender stick thing as well which leaves quite a thick base but i suppose you can add water to thin it out when cooking.This site has grown big now and there are loads of recipes to try so i will just carry on until i hit the jackpot, ive been close before but it all seems to have slipped away which really does re-enforce the fact that experience counts..... Heres the base sauce recipes i useingredients4 large onions 1 green pepper1 carrot (4-6in)1/2 tin of tomatoes blended1 cup of veg oil(standard coffee cup)1/2 bunch of fresh coriander3/4 litre of waterchop all ingredients put in pot boil for 30 minsremove from heat add(these spices are your curry powder to use with the final curries)hi admin nice to hear from you again hope you missed us all after your little trip ;D i would like to thank you very much for being the only person that has posted that has nearly used the whole of the recipe for the curry sauce i posted from Rajver with the exception of the curry powder replacement of the garam masala (got an idea on that note i do agree on the whole i hate garam masala campaign containing the coriander/cummin being overpowering i now believe that if you use the basic garam masala that, donot quote me on this i may be wrong, that ray posted using cloves, peppercorns, black cardamoms & cinnanmon in equal quantities(weights) then add the spices (except the curry powder)below to make your RAJVER masala this would be more on the right lines. aftre all remember the recipes KD wrote in her book(to all Newbies THE CURRY SECRET) used garam masala instead of curry powder/restaurant masala/spice mix.) 2dsp turmeric1 dsp chilli powder1dsp ground coriander1dsp cummin1dsp Hot Curry Powdermix well return to heat for 30 mins on simmer with lid onstirring occassionally. and there you have it remove the oil from the top before blending then return it to the sauce oh just blend to the consistency of puree for no more than a minute. if you have precooked you chicken and rice in the time for the sauces cooking time you will have cooked base form scratch to final dish in 90mins max. you can use this with any of the final recipes on this forum and don't be put off because there is no garlic/ginger in the base all i ask is for someone to try you will not be disappointed.
Can I just ask a couple of questions of people who've tried the BE recipes?In Pete's scan of the page, it says under the base sauce ingredients list "1 Tomato - tinned".? In Ray's excellent re-typed summary, he says "1 Tinned tomato".? So does that mean just one tomato taken from a tin, or one whole tin of tomatoes?? I've been using a whole tin so far.(Sorry if that's a stupid question - nobody else seems to have asked it, so I suppose it might be!)Also:? Do any of you de-seed the 4 green chillies before adding them to the base?? I have so far, for fear of making the base too hot (my girlfriend doesn't have the asbestos tastebuds that I do).Thanks in advanceIan