Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: ronnoc on January 28, 2008, 10:56 PM
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this is the base sauce tought to me by indian chef.
i have been discussing this with cory as to the correct quantity of onions as the chef just filled his pot to the top with in his words about 12 and a half kilo of onions. seems quite a lot but i have spent some time working this out. i purchase his base sauce all the time and know what it tastes like to compare against side by side of my own. it has taken me some time to lower the quantities so here goes. similar to some already on here but 100% genuine. tastes great just like it should and smells devine.
5 or 6 large mild onions
50g cellery
100g white cabbage
100g carrot (about 1 medium)
50g green or yellow pepper (doesn't matter, seen him use both)
10g curry powder
2g garam masala
1 tsp salt
1t-spoon chopped corriander stalks
about 5 or 6 plum tomatoes. (about 1/2 410g tin)
25g garlic/ginger paste
1 cup of veg oil
method
place onions and veg in stock pot.
fill just below level of veg. bring to boil and simmer for an hour or so. when onions break up is correct. now add tomatoes. add salt whenever you want.
add spices and leave sitting on top while frying garlic/ginger seperately until browned. now pour garlic/ginger and oil over the veg/onion pan but be careful as this sizzles like crazy but fries the spices on top without burning due to water content and the smell is amazing. cook for a further ten mins or so and add corriader stalks and remove and blend. job done. should be soup like consistency. can post pics but don't know how
let me know how you get on
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100g white cabbage
Hi ronnoc. Thanks for posting this. Of all the things you could possibly put in a curry base, I don't think I ever would've considered cabbage!
1t-spoon chopped corriander stalks
Just to make sure, is this a tablespoon of chopped coriander stalks?
Sounds like this was a serious bit of R&D effort on your part. Congratulations on the perseverance! It also looks reasonable enough compared to some of the other recipes. Are there any specific things you need to know when making the final curry with this base (technique, spices, etc.)?
Looks like another one well worth trying out.
Cheers,
ast
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Hi Ronnoc,
Thanks for sharing this actuall BIR recipe with us! 8)
The use of white cabbage is unusual and intersting (though I have heard of it before), as is the late addition of a garlic and ginger tarka. Somewhat different than most base recipes and processes we see. I want to try it to witness the smell you mention when you add the tarka!
Just a couple of points to clarify, if you could, please:
- Would the weight of onions be about 1 - 1.2kg?
- Would the whole lot fit comfortably into a pot of about 5 litres capacity?
- Is "celery" the stalks, the leaves, or both?
- Is "pepper" capsicum?
- Is it "grams" of curry powder and garam masala (rather than ml)?
- Did you notice him using any particular curry powder or brand?
- As AST asks, is it a tablespoon (not teaspoon) of coriander stalks (and not roots)?
- Is the pot uncovered whilst boining the vegetables?
- Is the oil only used to fry the garlic/ginger paste, with none otherwise being added to the onions and vegetables whilst boiling them?
- Do you add the coriander stalks, just prior to blending, and also blend them?
For posting pics, check this thread here: http://www.curry-recipes.co.uk/curry/index.php/topic,1475.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,1475.0.html) Please just shout if you need a hand.
Thanks again Ronnoc, I look forward to hearing of people's results! 8)
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this is the base sauce tought to me by indian chef.
You got my attention on this one
About six weeks ago I tried a RCR recipe for curry gravy
That had cabbage in too
It didn't dominate the flavour and was a usable base
I want to try your recipe but would like a curry recipe from the same place to go with it
Do you have one?
Thanks
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the questions are all valid. though the base really is as simple as is written.
corriander stalks 1 tsp and blended also
pepper/capsicum same thing as far as i know
curry powder = any mild madras style
also notice no use of chilli powder at this stage. add about half t-spoon at final dishes but not at base stage. this enables dishes of all style and strenghto be created in a jiffi.
onions yeah about 1.2kg
the use of cabbage in my eyes doesn't alter the taste. but the blend and volume of veg together adds something. i also believe that maybe each chef may have his own choice outside the carrot/pepper and cellery as long as is of simmilar volume. i like to experiment myself with say turnip/ potatoe/parsnip e.t.c. remember at a large take away volume this would be easy to do. with the veg i have used i notice no dif.
anyways, the posted batch is as he uses it. but we can all create our own with this knowledge.
this all fits in the pan. i use 7.5 litre. his batch is filled to top all but about 2 inches. if you double my batch it does similar to the 7.5 litre pot but is too much for me and i don't want to risk splattering my kitchen. especially when adding the tarka as you tell me it is called.
lastly o.k. a dish from the chef
Korma
use about half pint of base
1/4 pint of condense cream or double cream
heat 4 table spoons of veg oil
fry 1 dessert spoon of same curry powder
1 rounded chef spoon of almond powder
2 table spoons of sugar
add base a bit at a time to stop sticking
cook for around ten mins when oil rises to top is done.
garnish with corriander leaf and toasted flaked almonds
enjoy
i will post a tidier version but i am getting worn out with typing
dave
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Lovely, thanks; but you did not nswer C. A.'s question about grams or mls.
It's very interesting that many bases use a tarka stage involving tomarto eg KD and Bruce Edward's, and just as many don't. I'm beginning to conclude that it can't make much difference!
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Hi ronnoc,
Thanks for the post, first hand encounters are always welcome 8)
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sorry for missing that simple question. but looking at my 1st post it is clear enough.
g for grams
m for mils e.t.c.
these are normal terms as far as i am aware.
1 mistake i have noticed me make is 2 table spoons for Korma. start with 1 table spoon. you can add more if needed. no chilli is used. and no extra tomatoes as in some dishes.
i will also go now and try to add some pics.
dave
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Hi Ronnoc,
We're not trying to be difficult Ronnoc; it's just that someone recently accidentally specified grams (g) of each spice, in their curry base recipe, rather than the intended millilitres (ml).
An easy mistake to make. However, several people unfortunately tried the recipe before the error was spotted and the recipe was ammended. The error apparantly had a marked effect on the end result.
I was trying (and I'm sure ADB was too) to prevent the same mistake happening again. So thanks for clarifying that it is indeed grams of curry powder and garam masala. I'm sure we all appreciate your patience! :P
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We're not trying to be difficult Ronnoc; it's just that someone recently accidentally specified grams (g) of each spice, in their curry base recipe, rather than the intended millilitres (ml).
An easy mistake to make. However, several people unfortunately tried the recipe before the error was spotted and the recipe was ammended. The error apparantly had a marked effect on the end result.
It was meeee - big whoops!
SnS ::)
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hi cory. didn't think you were being difficult. i know 1st hand how it feels to do a batch of curry and it be wasted. however i am aware that some on this site have got into difficulties feeling people are leading them a song and dance. i ain't got the time and not bored enouch. i have been on this forum for a while now and have seldom been heard. i have seen people chaced when i knew fine well they were on the right track as i was also getting lessons at 1st hand and knew it was no fluke they were stating some of the ingredients that the chef was telling me. i made some of those batches in the hope they had the bits that the chef hadn't told me yet.
my 1st encounters with him i was just told matter of factly what was in the base. i was envited down at 4 0 clock to watch as it takes a couple of hours-ish to make. on some occassions i to leave as i didn't have the time so ingredients and amounts have been a slow process. but in a nut shell the base is as is. and tastes as good a curry house as any i have tried so they all must be doing similar. i need no other base sauce just to perfect my finished dishes
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i was envited down at 4 0 clock to watch as it takes a couple of hours-ish to make. on some occassions i to leave as i didn't have the time so ingredients and amounts have been a slow process. but in a nut shell the base is as is.
This is ever so interesting
Do you have the full base recipe too?
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I think what he is saying Haldi is that this is the full base recipe but he has had to pick it up piece by piece each time he has been there, unless I'm completely wrong :-[
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Yes, CK, I think you're right. That's how I understand it too
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However, several people unfortunately tried the recipe before the error was spotted
I assume you're using the lesser known singular version of the word "several" there CA? :)
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No, I don't think you were alone SS? The others seemed to still actually find it ok though? Curious?
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this is the base sauce tought to me by indian chef.
i have been discussing this with cory as to the correct quantity of onions as the chef just filled his pot to the top with in his words about 12 and a half kilo of onions.
I think the full quantity uses more onions
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I think the full quantity uses more onions
Yes, sorry, you're right Haldi. As I understand it, Ronnoc estimates the "full quantity" to be about 12kg of onions (this is what the chef estimated it to be) in about a 36 litre pot. He estimated the other quantities, from his observations, and this is his estimated scaled-down version from that.
Hope that makes sense!
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being sure no one wants to make a risky 36 liter version. myself included. i have researched so much on everyones behalf. looked up stock pot sizes and got out a tape to test with my memory of hight and width. 30 litre was about same height but not as wide as his, but 36 litre looked just right. i also feel sure he mentioned to me it was 35 litre at some point but i was trying to cram as much in my memory as pos. but the batch is it in a nut shell. i have seen him make it from start to finish and sell me a portion and continue to make varied dishes in front of my very eyes.
the dish is not something you would enyoy on it's own but indeed a curry gravy. mildly flavoured and no spice whatever.
there are a few other batches on this site which i feel sure are correct also and will give similar results. but any that tells you to put chilli and massive amounts of tomatoes and puree and all sorts of spices. and massive amounts of garlic/ginger. don't even go there. i have used too much of all of these and ruined my dishes.
he also makes his own batch of tomatoe sauce. with tomatoe puree and various things. he can then from the mild base above create with the addition of dif spices and other ingredients a varied amount of dishes.
regarding my batch though. if anyone wants to check out my maths feel free.
his batch is.
12.5 kilo of onions
1 x cabbage (aprox 1kg
1 full bunch of cellery. mine weighed aprox 500grams
1kg bag of carrots
3 peppers
half a large catering tin of tomatoes
about half chef spoon of salt
3 chefs spoons of curry powder
half chefs spoon of garam masala
two chefs spoons of garlic ginger
about 2 pints of oil.
get out your calcs and scales and away you go.
i scaled mine down to a 1.2kg batch of onions
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he also makes his own batch of tomatoe sauce.
That sounds like what they call a masala. Do you have a recipe for that, I'd be interested to see it if you do.
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How big is the chef's spoon measure? They do seem to vary so I think we need this information even if it's only a guess.
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Im looking forward to trying this on Friday.
I will report back with photos.
I dont suppose you have the madras recipe? ;D
Stew :o
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i just knew i would be asked how big is a chefs spoon.
it holds about 4 table spoons and they were all rounded.
i suggest if anyone fears making this base then hold back. i will be making another within next few days. i will take photo's of each stage.
one other thing i will suggest is you all go down to your local and ask them nicely if they will sell you a dish of this yellow sauce they put in their curry's as i feel sure most have not even tasted this base.
so how will you know if you are on target.
some on this site are very similar to this base so i assume these are correct also. just maybe the local chef's way. nothing wrong with that. others on this site you all rave about and are as far from the real takeaway curry you all crave. nothing wrong with that either.
but believe me anything that insists you put heaps of tomatoe puree, chilli powder and every available spice they are just trying to be creative. nothing wrong there either.
but think of the head chef needing to make a wide selection. if he adds all the above to his base how can he make a dish yellow and mild. how can he make a dish taste unlike the next if all the eggs are in the same basket.
one of the other questions was this sounds like a masala you describe. no, no. that is another thing and yes i do know how to make this. and look at the amount of typing i have committed myself to for letting you in on the base.
so i am afraid i will stop there until i build up some of your trust in me. but i was describing a tomatoe base he makes seperately that uses various amounts in each dish. this is why some are redder than others.
anyways the base is not intended to enjoy on it's own but indeed a gravy to be added.
try this once it is made
KORMA
use about 1/2 a pint of base
4-6 table spoons of veg oil
heat oil and fry 1/2 tea spoon of garlic /ginger for 1 min
add i dessert spoon of mild curry powder and fry for about a further minute
remove and add 4 heaped table spoon of ground almond or cashew or coconut. YOUR CHOICE. 1 table spoon of sugar and carry on frying while stirring for maybe another minute.
now add 1/4 of a pint of condenced cream OR DOUBLE CREAM and stir for another minute or two. also add precooked meat or veg at cream stage.
add base sauce and stir then fry out for 5 mins. when oil rises IT is done. when done garnish with chopped corriander.
now go on tell me this is not the real deal!
ronnoc
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Hi Ronnoc,
Personally, I really appreciate you sharing the recipe and committing to all this typing! :D I'm pretty sure everyone else does too, but the questions are a necessary evil for the rest of us trying to get that last drop of stuff outta your head. Please forgive us!
It sounds like you've been on the trail of this for quite a while and have a decent relationship with the chef. I think that's great. I know that I didn't follow-up with the initial contacts I had at a couple of different places beyond being friendly and nice. Looking back, I should have - and it wouldn't be hard to do now - but, at the time, I wasn't trying to do this myself as I was close enough to the restaurants. It's all a different story now, for sure. I'm jealous.
Stew's planning on making this base, and I'm sure others will too. I just used the last bit of my Saffron base yesterday, so I'll be needing to make some more in a couple of weeks (out of town this weekend, so no cooking). This one definitely sounds like one that will give good results.
I put a lot of stock in, and have great respect for, these recipes that have come from personal accounts of BIR recipes. They will always top my list of things to try.
Please keep up the good work and bear with us--especially us newbies! :)
Cheers,
ast
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so i am afraid i will stop there until i build up some of your trust in me
Hi Ronnoc,
Yes, thanks for sharing your information with us Ronnoc. I'm sure we all appreciate your time and effort. I share your opinion about a curry base being a simple and versatile affair.
A word of caution, if I may. I suggest you will "build up trust", far better, by continuing to clarify, explain and add credance to your claims (as you have been doing to date) rather than by simply "stopping".
Unfortunately, cr0 has experienced a number of people who have posted here who have (rather arrogantly I feel) never felt the need, or inclination, to justify themselves, their claims or their recipes. Put simply, the "take it or leave it" approach just doesn't work well. You mention that you've seen that yourself.
I therefore would like to encourage you to please continue as you are doing 8)
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i suggest if anyone fears making this base then hold back. i will be making another within next few days. i will take photo's of each stage.
That's brilliant Ronnoc, thanks for that, I look forward to seeing your photos! 8)
(don't forget, just shout if you need help posting them OK)
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Hey ronnoc, don't be put off by all the questioning, it's a neccessary evil I'm afraid. From my own point of view I would prefer, once you are happy with the quantities, that you give the original chef's recipe with its original quantities. That way I can scale it to suit me.
Thanks for the effort you're putting in.
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I'll second that Ronnoc, we all appreciate your time and effort. Thanks very much mate! I'm looking forward to the pictures and will give it a go 8)
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don't get me wrong i am not hung up about questions. it,s needless ones. such as the one question asking for the original chefs batch so it can be scaled down by each and anyone who cares to.. is this not what i have posted for you. please read rarther than just needless chat back and forth. i have not got time. i have a very young family and my time is limited. i posted this sauce as i understand every ones hunger for the real thing. as i have said earlier i have posted seldom on this site because i am not into internet chatting. though i have a passion for creating takeaway style curry's. i have seen countless times on this site the fraze "someone out there must know"
well i did not answer because i was not quite there at that point. i am now and i have givven it to you. but how large is a chefs spoon which i have seen many times answered on this site by others that i thought it was common knollege on here.
do i meen grams or mils when i clearly wrote grams. what is the chefs batch when i spent so long typing this out, for my pc to crash, and have to rewrite it again for you, to only not bother to read it correctly.
i am only doing my best to answer all these questions as i feel if i don't you will feel me a fraud for reasons beyond me and your quest for the real base will continue. i will continue to visit my local and continue to learn more dishes. i am knocked for six that i am allowed in as i have spent so long trying i thought it was impossible. but one thing is for sure if i was to post things on here i have not got time to be cross examined every step of the way. i have nothing to gain from doing so. i prefer to work by only posting when i have something new to offer.
ronnoc
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don't get me wrong i am not hung up about questions
I really appreciate your input to the forum and understand that you have limited time, and no interest in chatting online. Chill out a bit though. Wouldnt you be quicker just saying "Yes, I can confirm it is grams", and "a chefs spoon is x number of ys" rather than writing a 350 word post on how you don't have time to waste?
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Ok guys, lets all chill out and try this base then report back.
Ronnoc thanks for answering questions to date I am sure that the recipe can now be tried by any member.
As they say the proof is in the pudding.;D
S
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How big is the chef's spoon measure? They do seem to vary so I think we need this information even if it's only a guess.
25 grams or 25 ml - take ya pick SS. ;)
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It's just not in my nature to NOT respond to ronnoc's post in my own inimitable way and in the way I feel he/she deserves, so someone had better get a big roll of gaffer tape and wrap a good few turns round my gob. :)
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25 grams or 25 ml - take ya pick SS. ;)
Why I oughta...
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It's like the drunken uncle at a wedding :P
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look it's like this. like someone pointed out. it's not in my nature to ignore anyone's questions either. i have also checked out the lets talk curry chat or whatever it is as i thought you can talk live. so questions could be answered in a there and then sort of thing. there never seems to be anyone in there or finding my way around is dificult. which probably answers my frustration is really my lack of computer skills. lets just leave things for now and i will get back at some point over the weekend with a step by step photo log of my new base batch. after which i will need help in up loading them correctly. you are right though it would be easier on my self if i did just answer the question simply. though i try to answer in a way that i won't need asked again. my next post i will try to right no more than one sentence. see you over the weekend.
ronnoc
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Looking forward to it ronnoc.
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Ronnoc your posting style, spelling, grammar etc has transformed from *poor* to quite polished (see last post above vs first few). That fact alone leads me to conclude these post are total p*sh.
Also there are so many inconsistencies in your posts that you could drive a bus through them.
Come out the closet, are you RCR troll in disguise ?
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Hmmmmm, well I DID try and forewarn you Ronnoc! :P
Guys, let's please give Ronnoc the benefit of any doubt we may have.
Ronnoc says he will make a new batch of base, this weekend, and will post step-by step photos of the cooking process. I presume that he will also dot the "I"s and cross the "T"s of his recipe.
Perhaps we could reserve judgement until we have seen his results and subsequently tried his recipe. Or, before you know it, he'll be running off to start his own forum ;)
I look forward to seeing your results Ronnoc. 8)
I will help you post your photos Ronnoc.
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Admin and I have deleted a number of contentious posts on this thread.
I hope Ronnoc sees fit to continue, as he planned, and that all of us otherwise see fit to allow him to post his photos and recipes and to try them accordingly....before passing judgement.
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Thank's ronnoc, your posts have been really informative.
I've been making a modified KD base for several years, I add some home made chicken stock that has been lightly spiced with bay, star anise, black pepper corns etc. Recently I've tried adding small amounts of celery and carrot. The base I make looks VERY similar to 'curry-house' base, as do several of the other bases on Cr0. However, I never got the chance to taste the real base before its final modification into a finished dish, so I can't comment whether 'mine' is close or not.
I would say that in my opinion, a couple of the bases on here are completely 'wide of the mark'. I accept this may sound a little arrogant, bearing in mind that I have not attempted them all. But I have seen the REAL thing, and they not thick and dark. The final dishes often are thick and dark (depending on what the finished curry is supposed ot be), but the base sauce is most certainly NOT!
Others here have said that they feel a base should be relatively unobtrusive, to provide the chef with optimum flexibility in producing a wide range of finished dishes, that is certainly born-out with what I've seen in restaurant kitchen!
I must say I am torn between the 'ronnoc' base or the 'saffron'.
I would be interested to know whether the garlic/ginger in the 'ronnoc' version is a pre-bought paste, or made by the chef?
I used my last batch of base, and tarka daal last night make a Dansak; so the choice of which base to make next is looming! Having a take-away (curry of course!) tonight to celebrate the wife's birthday. I just hope I get the chance to make some more base before I 'keel-over' from the effects of a high fat diet!!
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I hope you are still out there Ronnoc
I made your base last night
It's come out very thick even though I boiled it with the lid on
The garam masala is very strong in it too
I used fresh ginger garlic puree
I had to make new ggp, so weighed the dry ingredients before adding water and pureeing them
It was about four cloves of garlic and an equal weight of ginger
I'm not sure what I will cook with this gravy
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Haldi, i (and am sure most of us) have great thanks and hopes for ronnoc.
since joining the site i've switched base from slight mod KD to parker21. initially i was a total disbeliever in carrots and green pepper but now totally sold (i think they add texture, smoothness and depth).
i intend to make ronnoc's base next. in the meantime i'd be very interested in your thoughts on what the celery and cabbage did - do they stand out or do you thing they are like garlic in that you can't tell that they are there but would miss them if they weren't.
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hope you are still out there Ronnoc
I made your base last night
It's come out very thick even though I boiled it with the lid on
The garam masala is very strong in it too
I used fresh ginger garlic puree
I had to make new ggp, so weighed the dry ingredients before adding water and pureeing them
It was about four cloves of garlic and an equal weight of ginger
I'm not sure what I will cook with this gravy
i thought i wouldn't bother but can't help myself when people show some respect.
your base looks just like mine and just like the chefs at my local. and indeed any curry house i have came across where i have been lucky enough to catch a glimpse of their yellow sauce.
regarding it's thickness just add water but it should resemble soup. don't make it too thin. also boil it out for a little longer after adding enough water. it sounds like you have added too much garam masala. it should only be 2 grams on the small batch and 10grams of curry powder.
regarding the garlic/ginger. not sure how many cloves it is. i made a large batch of garlic ginger with a little oil to get my bleder going. the 25 grams you should use in the batch should roughly be about a rounded table spoon.
you should start by making the korma i mentioned earlier
ronnoc
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you should start by making the korma i mentioned earlier
ronnoc
Thanks for getting back Ronnoc
I am not a big fan of Korma
Do you a have a madras/vindaloo recipe instead?
I'm hoping to make this tonight if possible
i'd be very interested in your thoughts on what the celery and cabbage did - do they stand out or do you thing they are like garlic in that you can't tell that they are there but would miss them if they weren't.
Hi Jerry all vegetables just blend into an all round non descriptive taste
The fried garlic ginger gives that amazing BIR smell/taste
That is very strong in the base
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Do you a have a madras/vindaloo recipe instead?
I was going to ask the exact same thing because I don't like korma, but I thought better of it as ronnoc seem to freak if you ask him anything.
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one other thing in reading adriandavids post. the chef told me he made his own garlic/ginger puree. also what he dipped his spoon into from his fridge was far too big a batch of garlic/ginger for me to think other wise.
the saffron base looks bang on as well and i will definately be making it at some point. when studying it it looks almost the same as mine and some others that i have seen on here. which makes me come back to my earlier post where i mention the use of veg by the chefs as being their own variations. i believe that their will be little difference between mine and the saffron and so far it is the only other base on this site i so far will attempt. i would be cutting the batch in half though as it is far too much for me to use. but i can recommend this saffron base as i know what it tastes like before attempting it as i am sure he can on mine.
i really don't think the use of veg changes the base a great deal and i mention this somewhere else. no i don't meen that, i meen the variation of veg. i'ld be happy to use parsnip, potatoe e.t.c.
but i think the cellery, carrot and sweet pepper are a must. what you do after that is o.k. as long as you are not banging large amounts enough to over power things is my belief.
ronnoc
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Good to see you're still here and posting Ronnoc....and also joining in with chit chat, no less! ;)
Are you still planning on making your recipe this weekend, and posting photos of the whole process, as you said you would?
I do hope so, I look forward to seeing them 8)
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hi cory. i made my sauce on thursday as i couldn't wait. like i said i came on line to post my photo's but spat out my dummy at some of the comments. anyways i just found it in my curry sauce. yes i will try now to post them.
i understand you may not like Korma. i don't either. but do you not have kids that do. maybe thats why you have time to take the p**
just having a joke before someone gets on my case
the reason i have mentioned korma is that this is the takeaway version for you to compare. i don't know how to do the vindaloo. but i am sure if you follow the KD book swapping her base for my base. then you should get a good result.
anyways going to try to upload my photos.
ronnoc
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the reason i have mentioned korma is that this is the takeaway version for you to compare. i don't know how to do the vindaloo. but i am sure if you follow the KD book swapping her base for my base. then you should get a good result.
anyways going to try to upload my photos.
ronnoc
I appreciate your honesty
I will post results of whatever I cook
Thanks again
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got photo's on my pc. but for the life of me cannot see how to add photo's to these posts. can someone send me easy instructions to do so. it is more than likely it will be the morning as i am out tonight for my birthday curry and sure you can understand what is like havving very young children.
ronnoc
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got photo's on my pc. but for the life of me cannot see how to add photo's to these posts. can someone send me easy instructions to do so.
There is quite a detailed guide on uploading pics by Cory Ander posted here:
http://www.curry-recipes.co.uk/curry/index.php/topic,1475.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,1475.0.html)
Hope that helps.
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yeah i've read it but sounds quite complex and not sure i have the sort of photo program it refurs to. can i not e-mail them to someone as j-pegs and they can upload them for me
ronnoc
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You can email them to me if you want and I will put them up:
curry.king@gmail.com
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yeah i've read it but sounds quite complex and not sure i have the sort of photo program it refurs to. can i not e-mail them to someone as j-pegs and they can upload them for me
ronnoc
Ronnoc,
I've lost count of the number of times I've offered to help you (both on this thread and in Personal Messages to you) post your photos. Interestingly, I have not received your reply. Is there a problem?
Also, if it's me you're referring to about not liking Korma, I love them., my wife loves them and my children love them.
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I've lost count of the number of times I've offered to help you (both on this thread and in Personal Messages to you) post your photos. Interestingly, I have not received your reply. Is there a problem?
Also, if it's me you're referring to about not liking Korma, I love them., my wife loves them and my children love them.
hi cory i am aware you have offered me help on several occasions but i am really trying. i tried to reply to your e-mail which it wouldn't let me. also i did not see them until yesterday as they are sent to my old e-mail. and no it was not you i refered to about korma but the person who said they didn't like korma. i under stand you and others must have a great deal to do keeping up with the site. i am having difficulties just trying to keeping up with these posts alone. you just need to look at my posts to everyone elses. everyone has quotes from which they are refurring to in blue boxes. but yes you have offered me help if i needed it which i have tried to do my self by the standard attach e.t.c. tried reading round and finally admit yes i think i need some help.
anyways the post from curry king is the simplest thing i have seen so far by adding his e-mail. i will try this.
ronnoc
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i just attached all my photo's and sent them to curry king. hope you get them o.k. let me know if you need anything
ronnoc
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Well, I made the Korma
The recipe calls for initial frying garlic/ginger then the spices then the coconut/almond & sugar.
I had the heat on low but somehow this cooking paste seems to go rather dark very quickly.
Maybe it's my cooking, but I feel it burns very easily
The addition of the curry gravy made the pan smell better but the end curry was very garlicky and had a grainy feel to it
I have had Korma before, but this wasn't the same as I remember
The curry base doesn't seem neutral enough but please Ronnoc don't take offense.
I enjoyed trying it and look forward to other peoples views
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Heres ronnoc's pictures resized for the forum, if anyone wants the full hi res versions I have uploaded them here:
http://www.mediafire.com/?5xl1jt1nmwy (http://www.mediafire.com/?5xl1jt1nmwy)
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More
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More..
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Last few
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...Korma, I love them., my wife loves them and my children love them.
No, I'm still not sure, do you like korma or don't you? :)
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i don't know what you have done. your korma dose look to of gone dark. look i don't try to make out i am a wonderful chef. i can make impressive curry's but they never are quite as good as any of my locals even when i bring home all the ingredients from my local and do the same as he. but you all are makeing plenty of curry's that you can use a little of the skills you know best. for instance you spoke of the strong garlic and garam masala at the base stage so have you went wrong there. i have also posted the full chef's sized batch for anyone to do their own calculations before attempting. did you thin out your thickened base.
did you put cream in your Korma? can you make another without the garic as it sounds to me you have bombarded your base with this and garam m.
one last thing he uses probably more oil in his dish stages. it meens you have to look after things a little more but i prefer this. and surely it will not alter taste.
regarding the photo's i will have to make these clearer as they don't fall in order of each step which makes looking a little confusing
ronnoc
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Hi haldi and ronnoc.
The thoughts that crossed my mind were:
1. I don't think there should be any garlic added to a korma
2. Being a cream based curry it shouldn't be cooked at high heat like say a madras.
3. If this base is dark then the only way to make a white/yellow Korma like a BIR is to have a large cream to base ratio.
When I think Korma, I think lightly spiced puddle of cream (which is why I don't really like em), but I reckon if you think that way you're more likely to get a BIR style finish.
What do you think?
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i agree with secret santa about the cream. i have had to work out an aprox as he just poured what looked like 1/4 pint from a carton. i don't purchase a korma at all but he just showed me him making another order. so it looked really easy i had a go and have to say the kids said it was the best curry i have ever made. so i sometimes still make it as an extra for them.
ronnoc
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Perhaps you have a photo of the Korma you make Ronnoc?
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There you go Ronnoc, I've re-ordered the sequence of photos for you.
I hope they are now in the right order? :)
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hi cory. yes that looks much better and easier to follow.
i don't have a photo of a Korma yet. next time i make a curry though i will make one and photo it. it really is the easiest of all in the chefs words and from my own experience. when i have made them they look yellow and as i have seen them. i am not sure what haldi has done with his as it looks redder than the base he made. i don't know how this can happen with the addition of cream and ground almond. another thing that i have found and don't know how any one else thinks. but when i watch the chef cooking his curry's he really is very fast and seems to cook at a high heat. i can never be that fast. but a knew method i have adopted is i have my heat up high when frying everything but keep removing from the heat and stirring to prevent burning. add a little of the base sauce if it comes a little dry. then turn down to medium when all base has been added and cover with a splash guarde and leave bubbling for 5 mins or so
ronnoc
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...when i watch the chef cooking his curry's he really is very fast and seems to cook at a high heat.
Is that even when they make a korma ronoc? I'd be very surprised if so, but I can't say I've ever seen one made so I don't know.
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I was keen to try the base because of the odd tarka recipe.
I've never come across this "pouring the oil onto the spices in the base" bit.
I made the Korma because I wanted a recipe that was suited to this base.
Has anyone else had a go?
I think I might be the only one
I want to know what others think
Perhaps, the apparent lack of popularity for this base, may be because not many people want to make a korma
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I was keen to try the base because of the odd tarka recipe.
I've never come across this "pouring the oil onto the spices in the base" bit.
I made the Korma because I wanted a recipe that was suited to this base.
Has anyone else had a go?
I think I might be the only one
I want to know what others think
Perhaps, the apparent lack of popularity for this base, may be because not many people want to make a korma
the only reason i have even mentioned the korma was that i thought it was the simplest curry of all.
no chilli, no tomato puree. very basic spices.
it was an introduction to this base sauce which goes in all curry's. what other curry's do you make haldi. do you not put base sauce in these. if you have a base sauce which i think you think it is a little strong in garlic/ging then don't add anymore to the finished dish. as i said if you follow the KD method and change the base you should have something pretty close to the takeaways.
PLAIN CURRY
if you try this-
4 table spoons of veg oil
few small pieces of green pepper. fry on medium to high for maybe a minute and remove.
he then adds about two table spoons of tomatoe base he makes himself. i don't know exactly how he makes this but i think if you just use 1 table spoon of double cons tamatoe puree will be similar. he also adds about 1/2 tsp of garlic/ginger but leave out if your base is strong in this.
1 dessert spoon of mild madras curry powder
1/2 tsp of chilli powder
1 tsp of fenugreek leaves (dried)
pinch of salt and return to pan and fry for a further minute or so stirring all the time. remove from heat if it seems like it is gonna burn. when aroma is right add a little of curry base sauce and any meat or veg. and carry on frying. stir if needed. add more of the base sauce until you have it all in. about 3/4 pint in total of base sauce.
reduce heat and simmer for maybe 5 mins. when oil rises to top is ready. garnish with corriander and there you have plain curry.
1st question regarding speed. i'm sure we have all seen them in action. but yes to me even when they do a korma or a masala they seem to do the frying part rarther fast and add a little of the base sauce to prevent things from sticking
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ronnoc,
many thanks for your efforts please keep going.
i've made the base and it's certainly very different to anything i've tasted. you certainly get a very good yield (volume) - my pans full.
i've used KD for many years and switched since joining the forum to parker21 which i class as a delux base (the key differences to KD being addition of carrot, green pepper, coconut milk & garam masala). i am having very good success with this base making CA's Chicken Tika Masala and madras curry.
i don't like celery and surprisingly had to buy from ASDA (none in stock at my Indian supermarket - either they don't keep it or it was sold out).
i like the smell of the base cooking (i think down to the celery) and was amazed that you can't taste it in the final base sauce.
although sceptical of the cabbage (you've guessed it not keen on it either) i think it made a significant improvement to the smoothness and taste.
in summary so far very impressed:
1) thumbs up celery and cabbage
2) did not miss the smaller proportion of tomatoes that i would normally use
3) would add more garam next time (personal preference or due to using made curry powder - Bruce Edwards)
i am cooking using it tonight so will post results.
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many thanks for your encouragement jerry. am i right in reading that you have made the ronnoc base that i have posted?
if so i notice you mention you might add a little more garam masala next time. where haldi felt it was too strong. you do have to go very easy with it and the chef has also told me that.
i visited my takeaway last night and made my own prawn buna and lamb tikka korahi.
i also asked him again about his base sauce. we had a good talk about it. i asked him if he uses potatoe at all. he said no as he felt it would not use well the following day and not keep so well. just cabbage he said. he also spoke of other chefs putting cream coconut in their bases which backs up other claims on this site.
like you i don't care for cellery. but since getting into curry's and finding out we get our flavour partly from a variety of selected veg blew my mind. i am now really starting to enjoy veg now and try and blend a little veg into any dish i make. from bolognaise onwards e.t.c.
if you read the pots on your fav dish it will probably say veg extract.
let me know how you get on. i hope to make a curry this week and photo my results.
ronnoc
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Hi Ronnoc,
Any chance of letting us know which restaurant this recipe is from please?
Thanks 8)
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hi cory. as much as i want to i don't want to spoil what i have. i am building a fairly good relationship with this take away but don't know how it would go down if i was found out. i am sure things might be o.k. but hope you can understand that it feels a little cheaky on my behalf.
ronnoc
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Yes, I can understand and empathise with that Ronnoc. :)
Can you tell us which town it is in then (so we can get a feel for possible regional differences)?
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Ronnoc,
In summary I am in no doubt the ronnoc base is quality.
Going fwd I would like help on the cooking stage ie technique & spice. say by chatting with the chef (who clearly knows his stuff) on his favourite dish and how to make it.
I outline below the detail behind these thoughts.
My thoughts are very closely aligned with ronnoc?s. I am in no doubt of the quality of the ronnoc base. I also made the korma (the 1st I?ve ever had ? being totally against my up bringing in brum on balties and therefore dedicated to chilli, garlic & tomato). The korma was definitely restaurant quality. I had not used sugar in a curry before and was surprised how it lifted the korma. I used powdered almond which we thought was ok but probably not likely to be as good as creamed coconut which we use for CA?s Chicken Tika Masala. I intend to try the almond in the CTM next time to compare fully (possibly a proportion of each). Due to my level of expertise I found the cooking method difficult (adding dry powders) and would change slightly (add curry powder as paste, add almonds & condensed milk after the base).
Back to the base. I had some parker21 base so 1st made my std madras (gleaned from the various nuggets on the CRO). The method for info (the qty?s are down to preference and suit me) : frying pan on high heat, add oil (1 tbsp), add garlic/ginger paste (2 tbsp), fry until raw smell has gone (this is probably about 1 min and involves stirring and moving the pan off the heat so as not to burn), add spice paste (1 tsp LB?s spice mix, 2 tbsp tom puree, water to make runny paste) and fry until water is almost gone (see other posts termed ?toffee? smell), add ? ladle base (50 to 75ml) and fry again until water almost gone, add 3 ladle of base, add splash of worcester sauce and cook on medium heat for typ 5 mins, not essential but sometimes add some chopped coriander just before the end.
I set about repeating this using the ronnoc base. 1st go - result disappointing (nb ronnoc base is more bland than parker 21). 2nd go repeated but added garam masala (2 pinches) but result was worse (spices no longer in balance). 3rd go repeated std but increased spice mix to 3 tsp. Result was ?essentially? as good as curry made with the parker21 base.
The reason for ?essentially? is:
a) the depth of spice is better in parker21 due to the larger qty of garam masala. I think this is where ronnoc?s chefs experience must takeover at the cooking stage in that he can get the spice mix spot on for the base which I can only do through trial an error over a long period of time. I think the addition of garam masala at the base stage adds depth of spice without anyone spice overpowering at the end of the curry cooking stage.
b) I think the introduction of the celery and cabbage in the ronnoc base added depth and texture. I think the coconut in the parker21 would also benefit the ronnoc base
This leaves me thinking that once a quality base is achieved (both ronnoc and parker21 are) the difference between the bases has little impact on the final curry. It is the technique and spices at the cooking stage which now have to be targeted to achieve the next step change in our abilities.
once again, ronnoc thanks for your help and stick with us.
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well jerry. thats one hell of a summary. i thought it was only me who went in to so much detail. i admire your efforts. like me you seem hungry for results. i am pleased you made my base as now you can comment. my 1st post was to inform people of this base i have been taught. it has been hard work in just instructing a Korma so obviously i intend to hold back on some things for now to save myself a massive amount of work. so far only 2 have made this base and attempted the korma. only one has been successful. this was my 1st intention. get this right and surely we are on to something here. i am sure that parker 21, marks base, the saffron base and 1 or 2 others of similar consistancy are all correct. i know that the ronnoc base is correct more than i know the others are as i have been taken through the steps not once but several times.
but i think that jerry has hit on something here which is very true of what i have seen with my own eyes. two similar results have been achieved with two differant bases. it will depend on how the chef intends to do his final stages. some i guess may like to put more of the finished result into thier base. though how will they be able to make a korma which comes back to my 1st intention.
also as haldi pointed. my base calls for a little more water. i do this after it is blended so as not to put too much in and waste it. the other thing i see which i have never seen this in my local is the oil that floats on top of the base.
i need to ammend the base with a lttle easier to follow info. i am going to embark on a curry this weekend and will also make the korma with photo's to show. please be patient with me as i have limited time. i will post these to curry king
ronnoc
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Hey Ronnoc, thanks for all the images and sorry if I was a little rude before about the questions :( I was dubious about this recipe - with the use of Cabbage of all things but now that others are saying the base is good quality I am surprised and excited to give it a shot ;D. Most of the bases I make are very similar to each-other, so this very different recipe is going to make for a really interesting change. What I am most curious about is the texture this base will achieve.
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hi bobby. no worries. excuse me for my dummy spitting also. it is hard trying to balance typing at the PC and deal with a baby. maybe now we can all work together to get further results.
one thing i may add is remember to add a little more water after blending. a thickish soup consistancy. not too watery. then boil for a further 10mins or so. you may like to add only 15-20grams of g/g about 1 level table spoon. just Haldi felt it was strong in this area. though when you look at other bases on here they use heaps but i don't want you to waste it. you can always add more at the final stage. the chef always adds about 1/2 a tea spoon to the final dish as he says it tastes better freshly cooked.
ronnoc
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KORMA...add 4 heaped table spoon of ground almond or cashew or coconut. YOUR CHOICE...now add 1/4 of a pint of condenced cream OR DOUBLE CREAM and stir for another minute or two...now go on tell me this is not the real deal!
Ronnoc - thank you for posting this recipe. I look forward to trying it, given that korma is one of my favourite dishes. It's also one of the cheapest dishes on any BIR menu I've ever seen. So would any BIR really ever use such comparatively vast amounts of costly ground almonds, cashews (even more expensive) or even coconut. I don't doubt it could taste good but would it be cost effective for them? I think I've seen takeawys use UHT milk to make up quite a lot of the volume of the korma sauce, which might make more sense as it's quite cheap. Your friendly takeaway presumably doesn't vary the recipe from day to day or customer to customer - I've never been given a choice of ingredients when I've ordered a korma! Do you know which of these various ingredients they actually use, please?
Regards
George
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Hi George
Korma is one of those dishes that has so many BIR variations. A cheap Korma tastes cheap, but a well made Korma with those extra expensive ingredients tastes totally different (even sickly for us vindaloo/phall freaks).... and you should find that a good Korma (if it uses the best ingredients), is not one of the cheapest items on the menu (and an authentic Korma is actually quite hot).
After a little bit of studying, I'm planning to magic up a Chicken Korma this weekend, but using the Saffron base (I think it's mild enough to use). I have no idea how this is going to pan out, but I will also be getting a Korma takeaway (from Saffron) to compare (and hopefully a few extra tips).
From what Raj said, they use a different base for Korma's and Passanda's - but what the hell - I'll give it a go. If Ronnac's works, I can't see why this shouldn't.
I intend using almond powder (which is not expensive), yoghurt, condensed milk (from a Carnation tin) and perhaps a bit of coconut (not sure in what form yet) and maybe a few toasted almond flakes, but just for garnish. Basically I'm going to try to replicate the BIR style.
I agree with your previous comments regarding cost. Cashews are very expensive and unlikely to be used in the dish, other than for garnish.
Pistachio nuts are also a bit of a luxury, but I have seen these in Korma recipes (not BIR though).
Double cream - well again an expensive item - unlikely to be used in the BIR cooking process. The only time I've seen cream used (and that is a tiny bit of single cream) is when they add it to the final dish before serving, with a little spiral swirl (for affect).
Should I succeed, I will keep you posted (illustrated), but it will be on the Saffron thread.
Regards
SnS ;D
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George,
smokenspices post is spot on. i think the price is down to where you buy. i aim only to buy from my nearest Indian supermarkets which are well competitive compared to the likes of asda. eg my almond powder 300g was ?1.80 which having used 4 tbsp in ronnoc's korma i calculate worked out at 36p for 3 people. the creamed coconut that i use in CA's CTM is a steel at 200g for 30p.
i also only use carnation milk (evaporated milk) and not cream. i also find that it goes further than would be the case for the cream equivalent (due to it's concentrated flavour).
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Do you know which of these various ingredients they actually use, please?
I took it that George's point was that a particular chef/takeaway is unlikey to use the range of alternative ingredients offered by Ronnoc here.
So George's question was, as I understood it, which of all these alternatives does this chef/takeaway actually use Ronnoc:
- Ground almond and/or cashew and/or coconut?
- Condensed cream (whatever that is?) and/or double cream?
My guess would be coconut powder, sugar and UHT cream (not milk George).
Condensed milk (thick, sweet, sickly stuff) is not the same as evaporated milk either SnS.
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So George's question was, as I understood it, which of all these alternatives does this chef/takeaway actually use...
Cory and others
Yes, the above is one of my key questions. Many thanks for your thoughts on this matter. I agree there may be more variation in BIR kormas than I thought up to a few years back, when after decades of ordering BIR kormas, I thought they were all so similar. But I am talking only about BIR bog-standard kormas here - not supermarket chilled food, frozen food or authentic (proper Indian) kormas.
In the vast majority of BIRs and take-aways, their kormas are cheap compared to certain other dishes. I had a hunch they may say the ingredients include almonds or some exotic nuts purely because it sounds good on the menu. But it may be lip service with only perhaps 1 tsp added. Just a hunch; no proof or evidence. I'm interested to hear what Ronnoc has seen.
Regards
George
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Condensed milk (thick, sweet, sickly stuff) is not the same as evaporated milk either SnS.
Yes I do know that CA. What made you think otherwise? :-\
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I only mention it because people seem to be getting confused with "condensed cream" versus "condensed milk" verus "double cream" versus "UHT milk" versus "UHT cream", etc. Well, I know I am! :P
But, if you're thinking of using condensed milk, I really wouldn't be looking to add too much of it. It not only makes it distinctively sweet, it also gives it a "congealed" quality. I don't think many BIRs will be using it.
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I am talking only about BIR bog-standard kormas here - not supermarket chilled food, frozen food or authentic (proper Indian) kormas. In the vast majority of BIRs and take-aways, their kormas are cheap compared to certain other dishes.
Ronnoc and others
I just had a further thought. I don't think you indicated the type of BIR which you visit. If it's a top-notch place, that could explain the lavish use of relatively high volumes of quite costly ingredients in a korma. I know a few places where the kormas are better, richer and a lot more expensive than at most BIRs. But at such resturants, every item on the menu is more expensive. Is your resturant like one of those, by any chance?
Regards
George
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o.k.-o.k.
the questions are worth asking.
i have not made things easy with what i first thought. i do mention all these varied ingredients because i am sure i have seen on varied menues them all mentioned at some points. so i was hopeing to save my self the hassel of someone saying my menue says ground almond not coconut. or my takeaway says cashew not e.t.c. e.t.c.
as for the milk cream e.t.c.
to be totally honest i can't argue with anyone as i am not totally sure.
it looked like a carton of condence cream or carnation cream milk. but on each of your own menue it may say which they use.
however you may think that this is a cop out but it is not. i use semi skimmed milk as i always try and cut down on the fatty stuff if i can. you may yogurt or a mix of the two. i really don't think it matters that much as long as it is about 1/4 pint.
i get great results with semi skimmed milk.
for the nut part of it. he uses and i follow the same. roughly 3 heaped table spoons of ground almond powder, to 1 heaped table spoon of coconut powder. roughly meening he lifts this up with his chefs spoon to what i feel adds to what i say above. again, not really that important as long as is roughly about what i suggest.
oil. he puts roughly two chefs spoons in his pan (roughly 8 to 10 table spoons).
i use less for my own health reasons.
oil heated up medium high. i only have an electric hob so use your ways.
fry 1/4 to 1/2 tea spoon of garlic/g until translucent
remove from heat
now carefully fry a rounded dessert spoon of curry powder-your choice
remove from heat here and there to keep heat under control-my method but use what works for maybe a minute until smells right
remove from heat and you can turn down to a gental simmer. but really use what works for you without burning anything.
add the coconut and ground nut e.t.c. and return to pan stirring well to coat everything with a gental fry. add meat veg pre-cooked.
do not allow to become too dry by adding cream/milk of your choice stirring all the time. be ready to add the base sauce a little at a time at any stage to prevent sticking 1/2 pint in total.
now simmer after a last stir. when oil floats to top is done.
garish with corriander flaked almonds
really now i must call off and try and get back over weekend with my own photos .
where i can answer more questions.
cory you said you would help. please feel free to order this post better and i can look over it.
ronnoc
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here is ingredients in order as i forgot to mention sugar.
KORMA
meat or veg of choice
8 table spoons of oil
little bit of G/G (maybe 1/4 tea spoon)
1 heaped dessert spoon of curry powder
3 heaped table spoons of ground almond powder-1 heaped table spoon of coconut powder. or you could use 1/2 and 1/2 or even one or the other as long as it totals to 4 heaped table spoons.
1/4 pint yogurt, milk or cream. any will give good results.
1 rounded table spoon of sugar
pinch of salt
1/2 pint of ronnoc base sauce, saffron or other similar mild version.
garnish with flaked almonds and corriander. or which ever your own fav takeaway does thiers as this is what you will want to compare to.
follow info on previous post for instructions.
ronnoc
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1/4 pint yogurt, milk or cream. any will give good results
I can absolutely guarantee you that this will give wildly different results and that 1/4 pint of yoghurt is a no no.
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I can absolutely guarantee you that this will give wildly different results and that 1/4 pint of yoghurt is a no no.
I have to agree with CA
Yoghurt curdles and can easily ruin a curry
When I first started trying to make restaurant style curries, I followed several recipes that had yoghurt (pat chapman rhogan josh for example) and it just doesn't seem to work
I have seen korma cooked loads of times
At the place where I used to watch, they only used uht single cream from a carton.
Here's the recipe:-
4 tablespoons curry gravy oil
2 ladles curry gravy
1 desertspoon spice mix
1 desertspoon coconut powder
Pre cooked ingredients
1 desertspoon sugar
? cup of uht single cream
Finely chopped nuts
Heat the oil for two minutes
Add the gravy and cook for about four minutes
Add the spice mix, coconut, sugar and half the cream
Cook another five minutes then add the precooked ingredients
Cook another five minutes then stir in the rest of the cream
Add a little more curry gravy if it is too thick
Put into carton with the nuts on top
If you have a good curry gravy, it's really easy to make
I've known two chefs prepare this with almost identical recipes
They hated making it because of it's popularity and simplicity
They used to call it "English Curry"
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4 tablespoons curry gravy oil
2 ladles curry gravy
1 desertspoon spice mix
1 desertspoon coconut powder
Pre cooked ingredients
1 desertspoon sugar
? cup of uht single cream
Finely chopped nuts
Hi Haldi
1) Do you know which spice mix?
2) Dessertspoon - I assume to be 10ml (2 x tsp)?
3) What nuts?
Only reason I ask is that I also intend to get some BIR Korma facts and tips from Saffron (next visit). I'd like to nail down this Korma thing and produce a good BIR recipe (yours sounds well on the way).
SnS ;D
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Hi Haldi
1) Do you know which spice mix?
2) Dessertspoon - I assume to be 10ml (2 x tsp)?
3) What nuts?
SnS ;D
Hi SnS
this place changed hands about eighteen months ago
The new owners won't let me in
The chef objects, and says his recipes are secret
The spice mix was five spices
I think it would be a similar to the one I posted recently
1 coriander, half cummin,1 curry powder,1 turmeric & 1 paprika ratio
This chef at this place worked with another one who definitely used that mix
A desertspoon would be 10ml as you said
and the nuts were chopped almond slithers
They had a really fancy touch about them
They were brightly coloured
Red,green and orange
I don't know if they were bought like that or if he coloured them himself
I would be really interested in any Saffron recipes
I reckon their base is very similar to the base I am currently getting demos from
I think these recipes are complimentary
So my recent Rizala,Phall and Dopiaza posts could work well
I've looked into their unblended curry gravy pot and you can see the chunky onions ,chopped green peppers and tomatoes
I am sure it's very similar
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I would be really interested in any Saffron recipes
I reckon their base is very similar to the base I am currently getting demos from
I think these recipes are complimentary
I'll keep you posted Haldi
SnS ;D
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Just a quick observation.... surely most bases are real bases? I am sure there thousands of establishments all over the UK all using different yet similar bases. Even my local turkish kebab shop can produce a tasty sizzling indian curry in several minutes.
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Just a quick observation.... surely most bases are real bases? I am sure there thousands of establishments all over the UK all using different yet similar bases. Even my local turkish kebab shop can produce a tasty sizzling indian curry in several minutes.
Hi Chris
There are over 8000 "Indian" (mostly Bangladshi) restaurants in the UK, all using curry bases which are bound to be similar. These recipes (up until now) have been closely guarded by the chef's and only privy to very few. The only book I've ever read with a recipe for curry gravy (and recipes to go with it), is the The Secret Curry by Kris Dhillon.
How many Indian cookery books have you read that tell you to make a curry gravy first and then go on to include recipes using this gravy. Not many. That is because it is a method adapted to the BIR trade and not "authentic" Indian (or Bangladeshi).
I'm not 100% sure what your real point is Chris, but I do know that getting the gravy right is half the battle in reproducing the BIR curry.
If your local turkish kebab shop can produce a tasty sizzling indian curry, then please ask him how he makes the gravy. He may disclose his "not so secret" recipe to you. You never know it may even be better than some on this site.
Best regards
SnS ;) ;D
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yogurt is a no, no. :o
well it does curdle. agreed, but this is down to bad cooking mostly as i know fine well it goes in some BIR dishes. like i said you can use what you want in the form of cream. i use milk and get great results. so i was basicaly saying you can follow what i do if you like or if you prefer to use the cream like the takeaways then find out what it is. i could of made that up but prefer to tell it like it is. the only thing that i have changed from the BIR is the use of milk.
well so far i have gone out of my way to share what i have been taught only to be slated by people who have not even givven these a go. so far only two have had a go and both have givven two totally different comments. one says my gravy was too strong in G/G and Garam Masala when just about every recipe i have seen on here must use twice as much.
the other had good results but felt it was rarther mild and needed extra spices. a lesson well learned for you all. you can always add but can not take away. i have spent some time taking photo's to help. i was also about to let you in on the other secrets needed to make some of the other dishes but for what thanks.
good luck with your forum
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Hi Dave (Ronnoc)
Sorry to hear you feel so bad about all this. Your information was of great interest, but to some extent I can see why not many have actually jumped in, feet first, to try it yet - and hence the lack of positive (or negative) comments.
I guess the main reason for it not being tried is that most members here will expect to be supplied a recipe that is least 95% correct, before committing themselves (and expense) to trying it.
From what I've read on this thread, the recipes appear to be a case of hit or miss and have changed significantly with time, and with too many options thrown in.
Given more time, and probably subject to final "ironed out" and "definitive" recipes, I'm sure this situation would have changed with more members trying your recipes with subsequent positive feedback.
Regards
SnS ;) ;D
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Hi ronnoc,
Well, you can count to three if you like. I made this yesterday along with the cr0b2. I'll post full details and pictures hopefully sometime in the week--will be a pretty mad week trying to pull a proposal together, so don't know how much time I'll have between now and then (painting again today... :().
Anyway, I love the smell of this base, but I wasn't too happy with the resulting curries. I have a theory I want to try the next time I get a chance to cook that I think will make the difference. When I've verified this yea or nay, I'll try and illustrate what I did to see if it helps anyone else (or if it doesn't work, if anyone else has any ideas too).
Sorry to keep you in limbo, but a bit wrecked at the moment.
Cheers,
ast
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It is a "no no" in the context of adding 1/4 of a pint of it to make a korma Ronnoc (in my opinion). It simply is not an option to using single cream, double cream, or milk. The result will be dramatically different. It will be much sourer and BIR kormas are not sour (in the slightest). I'm sorry if you can't seem to see that Ronnoc?
Nevertheless, Ronnoc, what you are apparently trying to present is recipes from a particular chef in a particular takeaway. It's still not clear, from your posts, which ingredients HE actually uses when HE makes HIS korma?
Thanks for your forbearance and perseverance in giving your recipes the best chance of success Ronnoc ;)
You want people to have success with your recipes don't you Ronnoc? :-\
Perhaps you have the takeaway madras recipe instead? I think most of us would be able to better relate to that Ronnoc :)
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Just a quick observation.... surely most bases are real bases? I am sure there thousands of establishments all over the UK all using different yet similar bases. Even my local turkish kebab shop can produce a tasty sizzling indian curry in several minutes.
I'm not 100% sure what your real point is Chris
I think that Chris's point is simply that it is claimed that this base is "the real base", perhaps implying that all the others (including all the others on on here, for example) are not?
I think Chris is suggesting that there are actually many more than just one "real base". I agree. As you say, there are many similarities, but also subtle (and sometimes dramatic...like using cabbage for instance) differences.
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I'm not 100% sure what your real point is Chris
I think that Chris's point is simply that it is claimed that this base is the "real base", implying that all the others (including all the others on on here, for example) are not?
I think Chris is suggesting that there are actually many more than just one "real base". I agree. As you say, there are many similarities, but also subtle (and sometimes dramatic) differences.
Sorry Chris. I now see (thanks CA). It is the thread title that is a little misleading (perhaps "A real base sauce taught by Indian Chef" would have been more appropriate).
Most of the curry base recipes on this site are comprised from information gleamed from local BIR's, so I guess they're all real (or close) to varying degrees.
SnS ;D
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only to be slated by people
It would probably be far more constructive to consider these questions and statements as "seeking clarification" rather than "slating" you Ronnoc.
a lesson well learned for you all
Yes, thanks for teaching us all that valuable lesson, Ronnoc. Sage advise (to us all) I'm sure.
i was also about to let you in on the other secrets needed to make some of the other dishes but for what thanks
Never mind, it probably saved us another umpteen pages of going around in circles, and upsetting you, then.
Ronnoc, I'm sure we all appreciate your efforts, and I'm sure we are all keen to hear about your experiences and recipes. But your approach and attitude do not seem to be conducive to an open forum such as this. People are bound to ask questions and you need to be receptive to answering them without getting upset. Unfortunately, you don't seem to be. You seem to rather prefer to to consider any questions or statements as personal attacks on you.
We've been down this road before I'm afraid.
good luck with your forum
Thanks Ronnoc, and good luck with your baby :)
I'm temporarily locking this thread. Anyone should please feel free to send me a Personal Message if they feel it should be unlocked again.
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Ronnoc, I'm sure we all appreciate your efforts, and I'm sure we are all keen to hear about your experiences and recipes. But your approach and attitude do not seem to be conducive to an open forum such as this. People are bound to ask questions and you need to be receptive to answering them without getting upset. Unfortunately, you don't seem to be. You seem to rather prefer to to consider any questions or statements as personal attacks on you.
I agree. Jerry reminded me of this thread, again, in a recent (2012) post. What a waste of space but at least we pretty much shot his recipes to bits. They may have been 'almost there' and potentially good but the OP was ultimately unhelpful, failed to clarify matters and was all over the place with numerous options and other uncertainties.