Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: bigboaby1 on March 25, 2013, 09:12 PM
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3.5 killo onions chopped
1/2 litre vegetable oil
2.7litr's water
one side of green pepper chopped
50grams coconut cream
3 green chilli peppers chopped
2 medium tomatoes diced
1 handful fresh coriander
6 garlic cloves chopped
1 inch piece ginger chopped..or 1 table spoon garlic and ginger paste
1 table spoon salt
1 table spoon sugat
1 table spoon of garam masala
2 table spoons turmeric
1 table spoon cumin seeds
1 table spoon tomato puree
1 table spoon fenugreek leaves ( methi )
step 1..place onions in pot add cumin seeds and coriander and add water
cook for about 2 hours until soft..time may vary
step 2..add the rest of your ingredients and cook for another hour
step2...The sauce is now ready to blend cook for a further 2 hours on a low heat
until the sauce sweetens..keep tasting as you go along...when you get that sweet taste then it's ready
THIS BASE IS A CONCENTRATE..SHOULD BE THICK IN CONSISTENCY...Compare it to jar of curry cook in sauce, it's exactly the same...It will look even thicker the next day you go to use it but this normal just carry on as usual
http://www.youtube.com/watch?v=7mQcmf5zvII (http://www.youtube.com/watch?v=7mQcmf5zvII)
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Thanks for posting this, I'll give it a try next. I could do with something different and it might just be closer to what I'm looking for.
Paul
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Yeah,many thanks for posting.
Seems very straightforward this time.
I'll have to try this.
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Hi
Thank you for all your hard work.
Regards
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Cant recommend this enough, I live in glasgow, made this base, made a simple madras and had it for dinner tonight, its amazing, true bir, no missing 5%
Garry
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...true bir, no missing 5%
More accurately, it's true Glasgow BIR. I've made this base and the curries and they are nowhere near my local style of curry nor are they anywhere near the curries I'm trying to make from the 80's.
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More accurately, it's true Glasgow BIR. I've made this base and the curries and they are nowhere near my local style of curry nor are they anywhere near the curries I'm trying to make from the 80's.
Then it's back to the drawing board with you SS ;) Must be a regional thing :D
Les
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Well they are 100% bir from the glasgow eighties
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I'm impressed with the onion chopping skills. I bought a wusthof chef's knife, which I was recommended for their quality, but I can't get anywhere near your achievements!
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I'm impressed with the onion chopping skills. I bought a wusthof chef's knife, which I was recommended for their quality, but I can't get anywhere near your achievements!
I find the Wusthof santoku much better for this task than the chefs knife, the latter being thicker and heavier. ;) in fact I use it for all chopping now.
http://www.richmondcookshop.co.uk/product_info.php?products_id=4688&osCsid=c6lnt1kvmemaagfmk93qf31kq0 (http://www.richmondcookshop.co.uk/product_info.php?products_id=4688&osCsid=c6lnt1kvmemaagfmk93qf31kq0)
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I'm impressed with the onion chopping skills. I bought a wusthof chef's knife, which I was recommended for their quality, but I can't get anywhere near your achievements!
It's not the knife my friend, You just need more practice ;D
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I find the Wusthof santoku much better for this task than the chefs knife, the latter being thicker and heavier. ;) in fact I use it for all chopping now.
http://www.richmondcookshop.co.uk/product_info.php?products_id=4688&osCsid=c6lnt1kvmemaagfmk93qf31kq0 (http://www.richmondcookshop.co.uk/product_info.php?products_id=4688&osCsid=c6lnt1kvmemaagfmk93qf31kq0)
Nice, I think if I had one of those, I would have to lock it in a safe away from the rest of my family who really just don't understand.
And @ Les, I know its not the knife my friend but it feels good ;D ;D
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I know the technique is the important aspect, but my wushof has worn off a little since I bought it and even using the steel bar, I struggle to get onions chopped that well, it still cuts better than any other knife I've had, but not quite as well as I was expecting it to. I bought this (http://www.amazon.co.uk/gp/product/B0029X0RTU/ref=noref?ie=UTF8&psc=1&s=kitchen) which arrived today along with my stick blender (15 days after purchase date, also the cut off date for asking for a refund, unbelievable.)
Ruby, thanks for the recommendation on the santoku, that was an option, but I went for the cheaper option. I do regret it, as a proper knife when sharp makes a world of a difference to my abbility to cook!
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.......I bought this (http://www.amazon.co.uk/gp/product/B0029X0RTU/ref=noref?ie=UTF8&psc=1&s=kitchen) which arrived today ......
Let me know what you think. I bought one for work and I think they are a bit rough. I still prefer to give my knifes a whiz up on the steel.
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I know the technique is the important aspect, but my wushof has worn off a little since I bought it and even using the steel bar, I struggle to get onions chopped that well, it still cuts better than any other knife I've had, but not quite as well as I was expecting it to. I bought this (http://www.amazon.co.uk/gp/product/B0029X0RTU/ref=noref?ie=UTF8&psc=1&s=kitchen) which arrived today along with my stick blender (15 days after purchase date, also the cut off date for asking for a refund, unbelievable.)
Ruby, thanks for the recommendation on the santoku, that was an option, but I went for the cheaper option. I do regret it, as a proper knife when sharp makes a world of a difference to my abbility to cook!
Be careful with the anysharp as they are brutal and remove loads of metal. As Gaviscon says, the worst way to blunt a knife is let other family members use it. Especially to undo screw heads. Doh! I have got a minosharp3 which is very good but rarely need to use it as 1. Always use a steel and 2. Restrict the missus and kids to their own , cheaper, knives. I would not use the anysharp on my best knives. Maybe just me and I have no solid reason for it other than the severity of the sharpening.
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Oops apologies, just remembered this thread is supposed to be about base. :D
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Oops apologies, just remembered this thread is supposed to be about base. :D
It is, he's chopping his onions up for the base.
I found the same problem with the Anysharp as you did to be honest. Fortunately I just bought it to use on the cheap knives at work and also our cook finds it easy to use as it sticks to the bench..
@ goncalo
I wouldn't use it at home on my kniives and especially on one that cost around
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I do have one, I just don't feel I get proper results out of it. I watched this video once on youtube and it says that the honing steel is not meant to sharpen, but to align the "grooves" at the knife which cause it to be blunt. The reason why I bought any sharp is essentially to sharpen the knife when it gets to severe stages, but not to overdo it. Although, I was unaware of how "bad" it is. so I'll be careful with my more expensive knifes :)
Thanks!
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I do have one, I just don't feel I get proper results out of it. I watched this video once on youtube and it says that the honing steel is not meant to sharpen, but to align the "grooves" at the knife which cause it to be blunt. The reason why I bought any sharp is essentially to sharpen the knife when it gets to severe stages, but not to overdo it. Although, I was unaware of how "bad" it is. so I'll be careful with my more expensive knifes :)
Thanks!
Personally I think you are right in that a steel just hones not sharpens. Remember someone on here disagreeing though, saying that a steel does sharpen and that is all they have ever used. One of the reglars I am sure. :)
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Watch the 3 part videos from this guy, he knows what he's doing, this is part one:
http://www.youtube.com/watch?v=Teh0Cw84QGQ (http://www.youtube.com/watch?v=Teh0Cw84QGQ)
He explains in this video or the second part how the blade goes when not-sharp, I think it was him who also said that the honing steel doesn't sharpen, but align the blade.
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Watch the 3 part videos from this guy, he knows what he's doing, this is part one:
http://www.youtube.com/watch?v=Teh0Cw84QGQ (http://www.youtube.com/watch?v=Teh0Cw84QGQ)
He explains in this video or the second part how the blade goes when not-sharp, I think it was him who also said that the honing steel doesn't sharpen, but align the blade.
He also says you CAN sharpen on a diamond rod. Not a steel. ;)
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Watch the 3 part videos from this guy, he knows what he's doing, this is part one:
http://www.youtube.com/watch?v=Teh0Cw84QGQ (http://www.youtube.com/watch?v=Teh0Cw84QGQ)
He explains in this video or the second part how the blade goes when not-sharp, I think it was him who also said that the honing steel doesn't sharpen, but align the blade.
He also says you CAN sharpen on a diamond rod. Not a steel. ;)
Correct, though I've never seen a diamond rod, I only have a steel one... :)
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Watch the 3 part videos from this guy, he knows what he's doing, this is part one:
http://www.youtube.com/watch?v=Teh0Cw84QGQ (http://www.youtube.com/watch?v=Teh0Cw84QGQ)
He explains in this video or the second part how the blade goes when not-sharp, I think it was him who also said that the honing steel doesn't sharpen, but align the blade.
He also says you CAN sharpen on a diamond rod. Not a steel. ;)
Correct, though I've never seen a diamond rod, I only have a steel one... :)
I have a steel, although its aluminium, covered in diamond dust if that's the same thing. In fact its one of these (http://www.amazon.co.uk/DIAMOND-SHARPENING-STEEL-PROFESSIONAL-GRADE-DOLOMITEN/dp/B002NRAJAE) which I inherited from my mother who could give Lakeland Plastics a run for their money with the amount of kitchen gadgets she had. Anyway it worked well but is now showing signs of wear.
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35 onions...peeled and chopped in 10 minutes...CHOP CHOP...sh1tty old knife....great technique :)
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35 onions...peeled and chopped in 10 minutes...CHOP CHOP...sh1tty old knife....great technique :)
Listen Mr Smarty Pants,
10 onions...peeled and chopped in 35 minutes...CHOP CHOP...Sabatier knife....shit technique :-\
I've done onions for years and just never get any quicker ;D ;D
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This is how you should chop onions :P
www.youtube.com/watch?v=xC0oC6Lw6PY (http://www.youtube.com/watch?v=xC0oC6Lw6PY)
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This is how you should chop onions :P
www.youtube.com/watch?v=xC0oC6Lw6PY (http://www.youtube.com/watch?v=xC0oC6Lw6PY)
Brilliant. That's what I've been doing wrong
This is more me, music, smoking jacket, cravat, glass of wine, pipe and slippers.
http://www.youtube.com/watch?v=V82QZWdH9Wo&playnext=1&list=PLEB4BE626AAE75A6A&feature=results_main (http://www.youtube.com/watch?v=V82QZWdH9Wo&playnext=1&list=PLEB4BE626AAE75A6A&feature=results_main)
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yup, time is of the essence, great vid DP. Great technique, mr.mojorisin, keep up gav iscon :D
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Well, if I wanted
parma ham palm of hand in my onions, I'd chop them that way too !
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I wanted to find a short clip of Bajia cutting onions. She has a good old style technique that many grandmothers did with fruit and veg. Everything in hand, no board. Cutting towards the thumb.
Its still how i cut my potatoes for a tortilla :)
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35 onions...peeled and chopped in 10 minutes...CHOP CHOP...sh1tty old knife....great technique :)
Listen Mr Smarty Pants,
10 onions...peeled and chopped in 35 minutes...CHOP CHOP...Sabatier knife....shit technique :-\
I've done onions for years and just never get any quicker ;D ;D
LOL...35 minutes..approx 3.5 minutes per injin....matters not one iota.....it's not really the time it takes..that's showing off...as long as you do a good job..all that matters...I find it quite therapeutic TBH...technique...I set myself up as a production line machine and motor on as quick as I can while retaining my digits :) The first ones are kinda slow while my motor heats up and then we fly... :)
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Just put your onions in the pot whole, no need to chop chop and much quicker.
;D ;D ;D
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Very true chewy, thats the way bir do it, they just fire in the onions whole