Curry Recipes Online

Beginners Guide => Just Joined? Introduce Yourself => Topic started by: mixed up on February 01, 2007, 01:43 PM

Title: Hi Folks
Post by: mixed up on February 01, 2007, 01:43 PM

Hi

Title: Re: Hi Folks
Post by: Curry King on February 01, 2007, 02:47 PM

Hi Greg,

Welcome aboard  :)

You mention you've been trying to achieve BIR curry before, how far did you get and what recipes did you use? 

cK

Title: Re: Hi Folks
Post by: spicysarsy on February 01, 2007, 04:59 PM

 ;D ;D Hi and welcome Greg. Good call to start with Layne's Chicken Tikka as it's one of the best, and a favorite of mine. P.S. Don't forget the mint sauce too. Paul

Title: Re: Hi Folks
Post by: Curry King on February 02, 2007, 10:04 AM

Hi Greg,

I think everyone starts with the KD book and realises pretty much the same thing, it's not very good  :D

Anyway not heard of this "Clarkes No 1 sauce" so a link would be good if you can find it.  If you want check out the Bruce Edwards recipes in the ebooks section on here, the base also uses carrots and raddish, worth a read.

cK

Title: Re: Hi Folks
Post by: Curry King on February 02, 2007, 12:57 PM

Thanks Greg,

It looks similar to the curryhouse.co.uk stuff,  his own take on how a curry should be rather than recipes he has obtained from a restaurant.  The base is very strange though, I wonder where he came up with that anyone know if it is a Pat Chapman recipe?

Clarkes No1 Sauce

This sauce is dead easy to make.  It will however transform a basic curry into something special.  Trust me. 

2 Carrots
1 Large Onion
3 Cloves of Garlic
5 Radish's
Blend until smooth, fry with Ghee or oil until well cooked. Don't burn!

Whilst cooking the vege's, make the following in an old pan.
7 floz Milk
7 floz Water
10 Green Cardamoms
4 Bay Leaves
4" Cassia Bark
1 Tsp. Turmeric
1" Cube Fresh Ginger
1 Tsp. Cumin Seeds


Boil for 10 minutes. Strain the liquid into the vege's, discard the bits and see how bad the pan now is (oh shit).

Simmer the liquid with the vege's until most of the liquid has evaporated.   Re-blend what's left and then pour into to your main curry meal and continue to cook.   That's it!

Have you tried this base and any of recipes?  How did they compare to the KD book?
cK

Title: Re: Hi Folks
Post by: DARTHPHALL on February 03, 2007, 11:41 PM

Hi Greg , welcome to the forum, Feel free to ask any questions from the peeps here at cr0 there is a mountain of information for you to climb & we are your faithfull guides. ;D

Title: Re: Hi Folks
Post by: CurryCanuck on February 04, 2007, 12:58 AM

Hi Greg and welcome to the curry capitol . "Cumin" and enjoy .

Title: Re: Hi Folks
Post by: curryqueen on February 04, 2007, 06:50 PM

Hi Greg and welcome.  What are your favourite dishes then?  CQ

Title: Re: Hi Folks
Post by: merrybaker on February 04, 2007, 08:40 PM

Quote from: Greg on February 01, 2007, 01:43 PM

Going to kick off with some recipes by Layne on Chicken Tikka and Sheek Kebab and try Darth's curry base this weekend.

Hi, Greg, welcome.  Sounds like you're jumping in with both feet!

Title: Re: Hi Advice on Quantities
Post by: Cory Ander on February 06, 2007, 12:28 AM

Hi Greg,

Quote

tried Layne's Chicken Tikka at the weekend and can thouroughly recommend the recipe, also tried the Sheek kebabs but think I need to spice them up a bit more.

Welcome to this site and thanks for trying some recipes and for supplying some feedback on them.  The more feedback the merrier IMHO!

By the way, which Sheek Kebab recipe was it that you tried?

Regards,

Title: Re: Hi Advice on Quantities
Post by: Cory Ander on February 06, 2007, 12:37 AM

Quote

Is this special paste really that special as many recipes and techniques on the site make no mention of it

I've made and used this paste and have found that it really makes minimal difference over and above simply using tomato puree (as many other recipes here prescribe).  I doubt I'll make it again.

However, having said that, try it and see what you think.  The ingredients are cheap anyway.  If you don't like it, you can either throw it away or freeze it for future use (it will last you ages!).

I've frozen mine in an ice cube container and I'm using it in place of tomato puree (1 lump or 2 anyone!)  :P

Title: Re: Hi Folks
Post by: Cory Ander on February 06, 2007, 12:39 AM

Hi Greg,

I was about to answer your question about scaling up or down, but decided it needed more thought!  So I'll give you my opinion soon, when I have more time!  :P

The question has been raised a few times already!  ;)

Regards,

Title: Re: Hi Folks
Post by: Cory Ander on February 06, 2007, 12:44 AM

PS:

How did this thread title change from "Hi Folks" to "Advice on Quantities"?  :-\

Perplexed! (or am I simply stupid?!)  :P

Title: Re: Hi Folks
Post by: Curry King on February 06, 2007, 11:05 AM

Hi Greg,

I think a lot of things you do have to try for yourself just for peace of mind if anything else.  I'm not a fan of the paste myself and found it added very little for the time and effort it takes to make.

Anyway let us know what you think!

cK

Title: Re: Hi Folks
Post by: merrybaker on February 06, 2007, 04:54 PM

Quote from: Cory Ander on February 06, 2007, 12:39 AM

I was about to answer your question about scaling up or down...The question has been raised a few times already!  ;)

It takes a brave person to willingly go there again. ;D