Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: petespot on January 26, 2016, 01:31 AM
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As used by some of my work colleagues
1 tin baxters spicy parsnip soup.
1 teaspoon ghee or other oil
1 inch square piece of green pepper grated
1 quarter teaspoon mild madras powder
1 eighth teaspoon garam masala
1 quarter teaspoon chopped coriander stalks
1 eighth teaspoon paprika
2 drops Worcester sauce
All measurements are LEVEL
combine all ingredients in a large pyrex bowl and microwave for 6 minutes, you should be left with a thick sauce base.I have not actually tried it yet. Let me know how you get on if you try it. I will be trying it shortly.
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I shall await your own review before trying this Pete. Please let us know how you get on. :)
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No onions?, I don't think I've ever seen a base recipe without onions. I'll let someone else try it.
London.
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I would try it but we dont get parsnip soup out here
as in most soups (not all) they are onion based with veg stock etc etc - i would think that this would work
best, Rich
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Here's the ingredients.
Water, Parsnips (28%), Carrots, Onions (3%), Double Cream (Milk)(1%), Skimmed Milk Powder, Butter (Milk), Wheatflour (with Calcium Carbonate, Iron, Niacin, Thiamin), Rapeseed Oil, Salt, Modified Cornflour, Stabiliser (Polyphosphates), Yeast Extract, Spices (Coriander, Cumin, Black Pepper, Fenugreek, Ginger, Pimento, Turmeric), Red Chilli Pepper, Garlic Powder, Bay, Sunflower Oil.
Less that 3% onions.
London.
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I will try and get some more info today. I guess the curry it is used in has more onions in it.
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Less that 3% onions.
London.
Must be a regional thing......lol
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reading the Ingredient list London posted - it reads like a curry curry ingredient list apart from parsnips etc
onions at 3% not much
best, Rich
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Why post rubbish like this.
petespot, You should spend some time on the here and learn the basics.
It is a BIR cooking site.
Opening a tin of soup, adding spice and pinging in the micro is not a base recipe.
Moderator should remove this, IMO ::)
My2p
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French onion soup might have a chance
what do you think chewy
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I was talking about the curries I had made, Julian Voigt base , Darth Phall base and Darth Phall madras. This base came up in conversation with an Asian co worker. I decided to post it out of interest. Remove it if you wish, I will not be offended.
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Maybe try adding a tin of french onion soup to the mix ;)
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Not a true base so i've moved it, but worthy of chatting about. Not the first time on the site soup has been the topic of a possible quick fix "base". Could be a "in case of emergency, break glass" moment when there's no gravy in the freezer :D
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A good decision to move it. It is not a BIR recipe.
Here is some more info. This was first used by medical students who had no time or facilities to make a proper base.
Here is a usual recipe, (not mine) just for interest. I am not suggesting anybody tries it, I will probably try this when my Darth Phall base runs out.
The base should be mixed with water until thin and runny and kept hot until use.
1 TBSP ghee or oil
1 clove of garlic sliced
1 quarter green pepper sliced
1 fresh tomato quartered
1 small tin of new potatoes, rinsed and diced and/or tinned chickpeas, precooked meat etc.
1 heaped teaspoon ginger/garlic paste
1 onion
Pataks madras paste to taste (catering ?)
1 quarter teaspoon chipotle chilli powder (yes I know its Mexican)
salt to taste
small amount of chopped coriander.
Fry the sliced garlic, green pepper, fresh tomato and new potatoes on high for a few minutes and remove from oil when cooked, leaving the garlic in the oil.
Turn to low and add the g/g paste and onions and cook until the onions soften and are well cooked. Add the madras paste, chilli powder, and any precooked meat.
Add base and cook down, add more base as needed. Put the precooked vegetables and coriander back in and heat through.
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Ok thanks for posting Petespot, but for me I will respectfully decline. The combination just doesn't sound right to me. If I were you I would stick to the tried and tested base sauces on the forum.
Thanks LC
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Yes thanks, I think I will. After spending over ?30.00 on spices and ingredients, staining everything yellow and spending hours making Darth Phalls base it does seem a bit pointless.
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Yes thanks, I think I will. After spending over ?30.00 on spices and ingredients, staining everything yellow and spending hours making Darth Phalls base it does seem a bit pointless.
That's exactly how much I spent when i started. :D Spent a lot more since ??? :-\
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Just think about how much you've save in TA bills though ;D Glass now half full rather than half empty guys ;) and quids in :)
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Hi Petespot, if your wanting a fast and mess free base I can fully recommend ChewyTikka's pressure cooking base. http://www.curry-recipes.co.uk/curry/index.php/topic,5606.0.html#.VqlKnzI46jI.mailto
Sent from my iPhone
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Hi Petespot, if your wanting a fast and mess free base I can fully recommend ChewyTikka's pressure cooking base. http://www.curry-recipes.co.uk/curry/index.php/topic,5606.0.html#.VqlKnzI46jI.mailto
Sent from my iPhone
I second that Chewy's base is my go to base and when used with his mixed powder and recipes produces really good currys.
London.
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Thanks for the info. The wife is already going berserk ! I have claimed a drawer in the freezer already. Plus a liquidiser (stained yellow now ). Stunk the house out of garlic and onions. I bought a lot of spices etc. from ASDA (where I work) so 10per cent discount. I have also been to P K foods on Blackburn Rd. loads of bulk bags of spices, cooking pots etc. etc. Anybody else been there ?
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The wife is already going berserk ! I have claimed a drawer in the freezer already.
Ha the addiction has begun, freezer drawers, seperate cupboard for spices etc, seperate cupboard for blenders, grinders etc , slowly you will take over the kitchen.
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The wife is already going berserk ! I have claimed a drawer in the freezer already.
Ha the addiction has begun, freezer drawers, seperate cupboard for spices etc, seperate cupboard for blenders, grinders etc , slowly you will take over the kitchen.
Too true! :)
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You're in the right part of the world petespot to tap into asian 'secrets' - but if my neighbours (Blackburn born Pakistani) food output tastewise is anything to go by - some of them are not worth knowing - apart from her samosas. A meal with them is a bit like English food that is 'spiced up' - not something you would welcome served up in a restaurant.
I took them to a brilliant Nepalese one night ( Jai Kathmandu, Northenden) [ OK, I know they're Pakistani and Nepalese don't 'get on' - how I hate the tribal politics game]. They weren't exactly enthusiastic - merely saying it was 'certainly different'.