Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: leodido on January 28, 2009, 09:08 AM
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Hi all,
I know this forum since a moment but I never posted before.
I'm new to cooking and I'd like to make a curry following your awesome recipes.
I looked at the bases, and I noticed that a lot of them make like 2 or 4 liters of it, but being new I wouldn't waste all that if I failed. Also I'm not sure I have a big enough pan :p
Could maybe anyone point me in the direction of a base that does not produce too much of it? Because we are only two in my house and I wouldn't want to have too much of the stuff if I fail :)
Hope you guys can help.
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Hi Leodido
I can recommend my SnS June 2008 base as it only makes 2.65 litres.
The recipe is also very exact so you are unlikely to make a mistake.
Regards
SnS
http://www.curry-recipes.co.uk/curry/index.php?topic=2757.0
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Awesome thanks alot, it even has pics! :love: :D
Just one more pointer, how many curries does 2.65L makes for two people ?
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I noticed that your recipe contains these ingredients:
0.5 tsp kashmiri mirch
some dried methi
I could not find them in the glossary and I don't know what it is. Could you help ?
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I noticed that your recipe contains these ingredients:
0.5 tsp kashmiri mirch
some dried methi
I could not find them in the glossary and I don't know what it is. Could you help ?
2.65l will make about 10 single sized portions of curry
kashmiri mirch is just mild brightly red coloured chilli powder. Paprika is a suitable substitute
dried methi is dried fenugreek leaves http://www.curry-recipes.co.uk/curry/index.php?topic=2432.0
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I noticed that your recipe contains these ingredients:
0.5 tsp kashmiri mirch
some dried methi
I could not find them in the glossary and I don't know what it is. Could you help ?
2.65l will make about 10 single sized portions of curry
kashmiri mirch is just mild brightly red coloured chilli powder. Paprika is a suitable substitute
dried methi is dried fenugreek leaves http://www.curry-recipes.co.uk/curry/index.php?topic=2432.0
Thank you Roti.
One portion is basically one ladle?
I guess it will be hard for me to find Kashmiri in Switzerland, there is no indian grocer around here I think, I'll have a look though. Thanks for the advice.
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kashmiri mirch is just mild brightly red coloured chilli powder. Paprika is a suitable substitute
[/quote]
Not sure about that one.......
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One portion is basically one ladle?
No, one portion is enough to feed one person about 2 ladles or so http://www.curry-recipes.co.uk/curry/index.php?topic=3263.0
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Not sure about that one.......
What is it that youre unsure of? Kashmiri mirch is a mild bright red chilli powder. Paprika is a mild bright red capsicum/pepper powder? http://www.uni-graz.at/~katzer/engl/Caps_ann.html
So if you cant get kashmiri mirch or kashmiri chilli powder or a mild bright red chilli powder, use bright red hungarian or sweet paprika. I think its there mostly for the colour anyway.
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I was going to order some spices from Spices of India but then I noticed that I get charged ?35.00 !!!! for shipping to Switzerland :(
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Not sure about that one.......
What is it that youre unsure of? Kashmiri mirch is a mild bright red chilli powder. Paprika is a mild bright red capsicum/pepper powder? http://www.uni-graz.at/~katzer/engl/Caps_ann.html
So if you cant get kashmiri mirch or kashmiri chilli powder or a mild bright red chilli powder, use bright red hungarian or sweet paprika. I think its there mostly for the colour anyway.
Hi Roti,
Not wishing to be arguementative for the sake of it,
I understand fully what you say about the colour but the taste and heat levels are worlds apart in my opinion,
Bob
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You may be right achmal but if leodido cant get kasmiri mirch what do you suggest he uses instead then?
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Yes! I demand an answer :p
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Yes! I demand an answer :p
...then an answer you shall have Leodido :)
As Kahmiri Mirch is basically a medium heat chilli powder that gives a nice reddish colour to your curry, if you can't get it then I would substitute for any decent chilli powder and maybe add a little less to your curry, the curry may not have a reddish tinge to it but does that really matter? :-\
Bob
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you could use a (tiny) pinch of red food colour if you want...
CoR
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hi
you could use a hot paprika they do exist and they are all from the pepper family. ;D
regards
gary
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thanks a lot guys :)
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Anyone recommand online spice shop?
No way I'm ordering from spice of india because they charge me 35? in shipping.
On the other hand natco charge 3.5?... there is a bug somewhere surely..
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One more newbie question, sorry guys I hope you don't mind too much :)
I plan on doing my first try today, I'm going to try the SNS base and was wondering if when done I could directly make a curry or if I must let it it cold before?
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No you don't have to let it cool - go for it - probably better using it when it's hot anyway. That's how they use it in the BIR kitchens.
SnS
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Thanks a lot Sns for your recipe, its really clear and helps immensely for me that is a big noob :p
Today I found fenugreek and even fenugreek dried leaves in some obscure place I never though of going :)
Going to go hunt for the Rajah Madras Curry Mild, I found the hot version but I think its better the mild one ?
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you could use a (tiny) pinch of red food colour if you want...
Dont use your fingers for 'pinching' though! ;D
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I'm not too worried about the color to be honest but thanks for the tip :)