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.
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
Awesome thanks alot, it even has pics! :love: :D
Just one more pointer, how many curries does 2.65L makes for two people ?
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 ?
Quote from: leodido on January 29, 2009, 08:20 AM
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
Quote from: Roti on January 29, 2009, 08:24 AM
Quote from: leodido on January 29, 2009, 08:20 AM
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.
kashmiri mirch is just mild brightly red coloured chilli powder. Paprika is a suitable substitute
[/quote]
Not sure about that one.......
Quote from: leodido on January 29, 2009, 09:22 AM
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
Quote from: AchMal on January 29, 2009, 09:32 AM
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.
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 :(
Quote from: Roti on January 29, 2009, 09:39 AM
Quote from: AchMal on January 29, 2009, 09:32 AM
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
You may be right achmal but if leodido cant get kasmiri mirch what do you suggest he uses instead then?
Yes! I demand an answer :p
Quote from: leodido on January 29, 2009, 10:40 AM
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
you could use a (tiny) pinch of red food colour if you want...
CoR
hi
you could use a hot paprika they do exist and they are all from the pepper family. ;D
regards
gary
thanks a lot guys :)
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..
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?
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
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 ?
Quote from: CurryOnRegardless on January 29, 2009, 02:16 PM
you could use a (tiny) pinch of red food colour if you want...
Dont use your fingers for 'pinching' though! ;D
I'm not too worried about the color to be honest but thanks for the tip :)