Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: JerryM on April 18, 2009, 05:04 PM
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CA kicked off a base development a while ago which disappointingly fell away too early. this is my take on it which has got to the stage that i don't feel i can improve it further.
veg oil 500ml (only 100ml if not reclaiming)
marg 30ml
onion 800g
carrot 200g
coriander stalk 20g
garlic 30g (blended in the water as per BE)
salt 5ml
ground coriander 25ml
turmeric 25ml
chilli 5ml
fennel 30ml
muslin bag (4 off cardamon, 4 off bay, 1 anis, 90mm cinnamon)
initial water 300ml
coconut block 25g
method
1) all in pan with lid on and boil/fast simmer 2 hrs
2) reclaim 400ml oil, remove muslin bag & blend
3) add 1000ml water and fast simmer for 1 hr (lid off)
4) add thinning water typ 300ml to give finished vol of ~2250ml
a few notes:
1) u might prefer to use more oil in the base ie 150ml instead of 100ml net
2) 400ml is the target amount of oil to reclaim and may not always be possible. u can also vary the initial amount of oil to suit your needs. if u don't reclaim then just add 100m or 150ml of oil intially
3) the volume at blending should be around 1400ml
4) with no tomato u need more tom puree when cooking
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this is my first post so thought i'd use it to say thank you for this base. just made it today and well impressed as my first ever base. thing is that now i have to find what to do with it lol. i'm only an amature so will not post any of my own recipes as i'll poison you all. once again thanks for this one
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captain p,
finding what to cook is not that easy. a lot of recipes yes - but difficult to judge how good they are without trying them. once u get confident get your recipes posted!
the ones i make all the time are here (No particular order):
CTM http://www.curry-recipes.co.uk/curry/index.php/topic,539.0.html
(http://www.curry-recipes.co.uk/curry/index.php/topic,539.0.html)
Jalfrezi http://www.curry-recipes.co.uk/curry/index.php/topic,2664.0.html
(http://www.curry-recipes.co.uk/curry/index.php/topic,2664.0.html)
Karahi Bhuna http://www.curry-recipes.co.uk/curry/index.php?topic=3215.0;topicseen
(http://www.curry-recipes.co.uk/curry/index.php?topic=3215.0;topicseen)
Madras http://www.curry-recipes.co.uk/curry/index.php?topic=3489.0
(http://www.curry-recipes.co.uk/curry/index.php?topic=3489.0)
Kashmiri http://www.curry-recipes.co.uk/curry/index.php?topic=3585.0
(http://www.curry-recipes.co.uk/curry/index.php?topic=3585.0)
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Hi Jerry,
So is this the base you use yourself, with the greatest success?
Cheers
Del
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dellydel,
i do now pretty much make this base all the time. mainly down to the fact that i have all the ingredients to hand and the method is pretty easy.
prior to this i had settled on the rajver, safron & ifindforu bases. collectively they make my top 4. i recently revisited the rajver & safron to compare with the adapted CRO2. i'd like to do same for the ifindforu and probably for ivan gough's AIR. the conclusion for me is that whilst they all taste different i can't really pick out that difference in the final dish - they all exceed a "threshold" and make a top notch curry. i am sure there are other top notch bases on the site that i've not tried but i have tried quite a few. i think darth's and admin's are the 2 that stickout that i've not tried.
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Thanks jerry, unfortunatley my curry making has taken a back seat since the hype of the Ashoka recipes, however I am looking at getting back into it, I will try this one next I think ;)
Where can I find a muslim bag, would they have them at a local Indian grocers?
Cheers
Del
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dellydel,
the muslin bag is just a piece of cloth tied with string (i used a new dish cloth cut into a ~3" square). i now use what's called a "spice ball" and it works a treat (less messing on the washing out front). u may be best trying the cloth 1st to make sure the whole spices work for u although the spice ball was only a few quid (i now also use it for none curry cooking).
http://www.curry-recipes.co.uk/curry/index.php?topic=3476.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3476.0)
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I also bought a spice ball after Jerrys suggestion in the previous thread and they're great. Just make sure you get one big enough to fit the cinnamon sticks in easily (3 inches diameter seems about right).
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Thanks guys! That spice ball looks fantastic!
Cheers
Del
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As I was reading this it struck me that the use of a spice ball or muslin bag should be unnecessary.
I've watched the bases being made from the Malik and east live webcams and they use a few bay leaves, some cinnamon stick, star anise etc., all the usual stuff. Now, do you really think they are going to fish about in one of those bloody great stock pots they make these bases in to remove these whole spices? Course they're not! They just blend them up with the rest of the base.
So by that reasoning all you need to do is pre-grind your whole spices and add those in instead of adding them whole, although you would neeed to add substantially less of the ground stuff.
There you go, no more need of muslin bags and spice balls (I reckon!)
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Secret Santa,
as always very interesting stuff.
i started out "counting them in and counting them out". of course i lost a few now and again and started using the muslin bag as the flavour/taste could easily move out of balance. also if they are left in they don't always get blended enough and carry through to the curry (sometimes good effect, sometimes not).
i guess pre grinding them would work the same. i think u would need to be quite careful on the amounts of grounded as u are after a very subtle impact.
i am sure if u've got the inclination (for some trial and error to get the amounts right) then why not use ground.
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The original version of this base (i.e. CRO2) was very much simpler than Jerry's modified version above:
Ingredients:
- 100ml oil
- 200g onions (coarsely chopped)
- 0.5 tsp fresh pureed garlic
- 0.25 tsp fresh pureed ginger
- 1 tsp tomato paste
- 0.25 tsp salt
- 1 tsp spice mix (masala)
- 0.5 litres water
Method:
- Place all ingredients in a lidded pan and heat to a simmer
- Gently simmer for 30 minutes (lid on)
- Allow to cool sufficiently for blending
- Blend to a fine consistency
- Place back in pan ands bring back to a simmer
- Gently simmer for a further 45 minutes (lid on)
- Use immediately or allow to cool and store in fridge or freezer for later use
I don't know why the threads, relating to this base, were removed from the forum. It's quite annoying, given the amount of effort that went into them by several members :-\
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CA,
well pleased u posted the recipe. i'd thought much the same after my last post.
in fact i've not made the CRO2 original or KD1 since the development work. in that time my currymaking has step changed big time (thanks to CRO). i did think (only for a short time) that i should revisit just to make sure my underlying principles still hold good. trouble is my biggest observation after joining the site (and switched from using solely KD1 & LB bases) was how much a difference the veg made (provided a balance is maintained).
i'd also add if anyone is going to try the recipe to also use CA's curry powder. there may be a link but this is how i have it (parts): coriander seed 6, paprika 1, methi 1, cumin 1 (i think i've adjusted this), chilli 0.5, turmeric 6, garlic powder 2, ginger powder 0.5, mustard seed 0 (i think this should be in not sure why zero), green cardamom 1, fennel seeds 1, curry leaves 1, casia 0.5, asafoetida 0.25, star anis 1, fenugreek seed 1.
i must admit making from scratch is too much for me and i rely now on rajah. making your own is a real insight into the spices though and this one tastes very very good. probably i'd say better than the rajah. maybe this (re emin-j's big day post, http://www.curry-recipes.co.uk/curry/index.php?topic=3664.msg33102#msg33102 (http://www.curry-recipes.co.uk/curry/index.php?topic=3664.msg33102#msg33102)) is where BIR's in making their own make the difference.
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i'd also add if anyone is going to try the recipe to also use CA's curry powder. there may be a link but this is how i have it (parts): coriander seed 6, paprika 1, methi 1, cumin 1 (i think i've adjusted this), chilli 0.5, turmeric 6, garlic powder 2, ginger powder 0.5, mustard seed 0 (i think this should be in not sure why zero), green cardamom 1, fennel seeds 1, curry leaves 1, casia 0.5, asafoetida 0.25, star anis 1, fenugreek seed 1
Errrrr, nope, that all looks rather unfamiliar (and quite different) Jerry! :-\
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I've watched the bases being made from the Malik and east live webcams and they use a few bay leaves, some cinnamon stick, star anise etc., all the usual stuff. Now, do you really think they are going to fish about in one of those bloody great stock pots they make these bases in to remove these whole spices? Course they're not! They just blend them up with the rest of the base.
You might be right but has anybody tasted/assessed any of Malik's dishes? If they are up to current (2009) average BIR standard, then they are likely to be rubbish, i.e. not taste very good at all, so any observations need to be suspect.
On Friday, I had another very disappointing meal in a BIR in another part of the UK, where I know there are loads of BIRs. My friends suggested going to their favourite but I'm sorry to say I didn't rate the food very highly at all. I know there are recipes on this site which produce better results than this typical, sad, average 2009 BIR junk.
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Errrrr, nope, that all looks rather unfamiliar (and quite different) Jerry! :-\
yep! my mistake. having looked into the cells of my spreadsheet i can see the above version is the last one i tried which as u say is quite different. my comment on the taste did apply to the original as although i tried to adapt it i never completed the exercise having stumbled on the rajah and having other priorities. the major problem was that i could not make the batch size small enough to make meaningful comparison due to lack of accurate scales. hence progress was too slow.
org version:
coriander seed 6, paprika 6, methi 1, cumin 6, chilli 0.5, turmeric 6, garlic powder 2, ginger powder 0.5, green cardamom 1, fennel seeds 1, curry leaves 1, casia 0.5, asafoetida 0.25, fenugreek seed 1.
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Just for the record, THIS is the original version of the masala Jerry:
Ingredients:
- 2 tbsp coriander powder
- 2 tbsp tumeric powder
- 1 tbsp cumin powder
- 1 tbsp paprika powder
- 2 tsp garlic powder
- 1 tsp cardamom powder
- 1 tsp fenugreek seed powder
- 1 tsp fenugreek leaves (ground)
- 1 tsp dried curry leaves (ground)
- 1 tsp fennel seeds (ground)
- 0.5 tsp chili powder
- 0.5 tsp ginger powder
- 0.5 tsp cassia powder
- 0.25 tsp asafoetida powder
Method:
Simply mix all the ingredients into a homogeneous blend. Store in a sterile, dry, airtight container, in a cool, dark, dry place
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wow. love this so much i now have loads frozen. slight trials with some but stunning all the same. re muslin bags, i just use a unused bandage and worls a treat. might invest in a spice ball to give it a go.
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Hi Jerry,
I'm definitely going to have a go at this one, it sounds right up my alley. Have you tried or considered substituting the 30 ml of Marg for 30 ml of Ghee? I'm wondering if it might improve it even more.
CM
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Captain P,
well pleased. base i find is quite a personal thing in terms of ingredients. this has no pepper in for example (and also no tomato). it's based on the CRO2 base and then adapted to my local TA's base (no recipe just trial and error).
although i make it pretty much all the time i do fancy now and again trying my other fav bases which are quite different ie rajver, saffron, ifindforu. whichever u go for (several others have good review) i'd encourage u to try out a few - it's real good learning.
currymonster,
the marg came from the ashoka base. i think my view on ghee is affected by previous bad experience - it has a very strong taste. if used sparingly then it's great. like CA has stated previously i too love it in a restaurant on naan for example. for use in a base (in the small qty) would be fine.
Nb i have used it in currytesters base in larger qty (250ml) and it does not work for sure (not for me anyhow).http://www.curry-recipes.co.uk/curry/index.php?topic=2614.msg23021#msg23021 (http://www.curry-recipes.co.uk/curry/index.php?topic=2614.msg23021#msg23021)
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Update
following some recent posts on base cooking i realised the description in the original post of the recipe on page 1 is wrong and does not adequately explain the "slow/gentle" approach to the cooking that i use:
method (rev 2)
delete - 1) all in pan with lid on and boil/fast simmer 2 hrs
insert - 1) all in pan with lid on and gentle simmer 2 hrs
by example i use the smallest burner on my gas hob (1kw) with the flame level with the burner assembly.
delete - 3) add 1000ml water and fast simmer for 1 hr (lid off)
add - 3) add 1000ml water and gentle simmer for ~1 hr (lid off)
i use the same hob setting as above.
through out both stages u need to stir now and again.
it's difficult to describe and end point for each. stage 1 the veg is well cooked through and easy to blend. stage 3 there is no more froth (which i scoop off), the watery taste has gone (from adding the water), specs of oil are starting to rise. it can take between 1 and 2 hrs. there is no improvement after 2 hrs.
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Hi dellydel, I have been away for some time so forgive me if I ask what you mean by the Ashoka Hype, have I missed something that through my absence was not cleared up? I am encouraged though that JeeryM includes The Ashoka karahi in his five regular dishes.
I am just back and have lots to catch up on but see that margarine is included in your developed base sauce JerryM. On my last visit to The Ashoka the chef said that we could substitute olive oil for the margarine if we were concerned about using marg as I am, though used it again yesterday as I cooked up the Ashoka base.
I also got more recipes and will post them if there is still interest from my source though not sure what the hype refers too. Cheers Panpot
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Hi dellydel, I have been away for some time so forgive me if I ask what you mean by the Ashoka Hype, have I missed something that through my absence was not cleared up?
Hi Panpot! What I meant was I haven't had chance to produce any curries for a while, the last I did produce were when you first came back from the Ashoka restaurant and posted all those recipes which were very much "in the spot-light" of the forum! I enjoyed producing those curries but never felt they were quite like my local, I feel the taste of the base is the factor.
Cheers
Del
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Panpot,
well pleased to see u back posting.
i am sold on marg - many thanks to the Ashoka. u'll notice i've reduce the amount (after much trial and error) and now feel it gives exactly what u need from the marg without it overpowering the rest of the base.
i'd love to here more on the recipe front.
i've used the garlic ginger paste a lot. i still can't decide which i prefer - paste of just fine chopped garlic. the korahi bhuna is fantastic. i still use the bunjarra and again can't really decide between ashoka and the original. i end u alternating. i also use the marinated pre cooked chicken if i'm not making tikka.
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Thanks Del for clearing the hype thing up and JerryM for your welcome and feedback.
I got back into The Ashoka just before moving home and just haven't had the time to feed in what I learned. I have a few new sauces and some cool recipes from them though have yet to have a go with any of them myself. I am unfortunately on the road for a few weeks so it may be a wee while yet before I get the chance to post them.
I cooked a Dopiasa last night and again my wife fedback that it was as good as anything we would expect to have served up in our Glasgow area restaurants. Given the varied responce to the recipes I genuinely wonder if there is a big regional difference to taste and texture.
I am convinced about the Bunjarra and pre cooked Garlic and Ginger pastes but it could be regional preference. I am well up for having a go with your developments JerryM and even following your top five recipes.
Its great to be back with the change in weather not far away now and plenty of time to be indoors and cooking. Bye the way recently watched Rick Stein in Asia on TV and in one of the programmes he was looking for an Indian meal and the local guide said that sesame seeds were the secret ingredient that hooks us all into the taste and smell. So I intend to watch it again and explore this in some way or other. Cheers Panpot
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Panpot,
it don't seem the same place without u're posts.
i too saw the rick stein (there is a post on it) - the biriyani bit was the best bit for me.
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update,
following a few posts i decided to up the garlic by x2 and have stopped blending it in water finding only marginal difference. garlic was 30g now 60g.
following a few posts (particularly tgad2007) i decided to make a low spice version. again only a marginal difference but i've adopted it as std.
ground coriander 10ml (was 25ml)
turmeric 5ml (was 25ml, i tried a 15ml on route)
chilli 2.5ml (was 5ml)
fennel 10ml (was 30ml, i tried a 15 & 20 on route)
changes take the spice down to ~2% c/w ~6% for the original spec. on route to the low spice i also tried a ~4%.
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Hi Jerry,
Finally going to get round to making some more base this weekend and im going to give yours a whirl!
Just wondering though, when you say fennel is this fennel seeds? And also chilli I presume that is chilli powder not fresh chilli.
Cheers
Del
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dellydel,
will be real interesting how u find it. i rotate it with rajver and saffron as i feel a change in base now and then gives a bit more of a dimension on the curry.
the fennel is seed and it needs grinding (use it as u would coriander seed). chilli is chilli powder any will do (mine is TRS).
i am still using the update "low spice" version. i'd have to say the effect in the final curry is not that discerning ie the org is probably just as good.
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@ Jerry,
Well I made the base Sunday afternoon and I have got to say it was the best smelling & tasting base I have cooked to date.
I haven't cooked many on the site, the few I have are SnS 2008, SnS Saffron, Ashoka and KD's and in my opinion this gives the best flavour and tasted very similar to my local's base sauce.
I think the ground fennel seed does a lot for the taste, I assume this ingredient is the major player as the other bases I have tried haven't included it.
I do wonder though, does it need 200g or so of blended plum tomatoes in there too? Have you tried adding tomato Jerry? I will however reserve judgement until I use it in a final dish at some point this week!
I followed the recipe as listed however there were a couple of tweaks....
- I used 150ml of oil
- The initial 300ml of water didn't go anywhere near covering the veg in the pot, infact I couldn't even see the water in the bottom when I poured it in so I filled it until the veg was covered. This took it to the 2.5L mark in the pot.
- I simmered initially for 1.5 hrs
- After blending the level was down to approx 1.9L so I topped it back up to 3L (adding 1.1L)
- After an hour level was back down to about 1.9L again, I topped it up to about 2.1L expecting to split into 7 300ml portions, however when dished out it split into 8 300ml portions (obviously the pot markers are not that accurate).
So, on to the pics;
(http://www.curry-recipes.co.uk/imagehost/pics/0af664e8c259bd7e73d0935aa7a9847d.jpg) (http://www.curry-recipes.co.uk/imagehost/#0af664e8c259bd7e73d0935aa7a9847d.jpg)
1.) Initial boiling the ingredients
(http://www.curry-recipes.co.uk/imagehost/pics/a37ecae55145dc70c40c2eb2d3e8eb04.jpg) (http://www.curry-recipes.co.uk/imagehost/#a37ecae55145dc70c40c2eb2d3e8eb04.jpg)
2.) After blending
(http://www.curry-recipes.co.uk/imagehost/pics/790b4e98b6885bd5f28ff3edaa45d3ee.jpg) (http://www.curry-recipes.co.uk/imagehost/#790b4e98b6885bd5f28ff3edaa45d3ee.jpg)
3.) Completed and dished up
(http://www.curry-recipes.co.uk/imagehost/pics/a7d03e20a0d6eddba56d909bd1604342.jpg) (http://www.curry-recipes.co.uk/imagehost/#a7d03e20a0d6eddba56d909bd1604342.jpg)
4.) close-up
(http://www.curry-recipes.co.uk/imagehost/pics/4d658df218c74072e0d2631fb62f44c9.jpg) (http://www.curry-recipes.co.uk/imagehost/#4d658df218c74072e0d2631fb62f44c9.jpg)
5.) Comparison with sample of my locals restaurants base. Although the taste is very close, I assume my local adds tomato, hence the darker/red colouring and slight difference in taste.
I can't wait to try this one in a final dish as I have a lot of hope. I could quite easily eat it on its own, which in my opinion is a good sign.
So initially Jerry, thanks very much for this recipe and I will report back soon!
Cheers
Del
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Great post and pictures Dellydell.
Despite careful measurements when I make a 3 litre base and have 6 x 500 ml containers at the ready I always seem to be out by about half a litre, usually I find I'm short of the target amount.
The base looks very good - let us know how the cooking with it goes.
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dellydel,
u clearly know u're stuff - well impressed. pics are spot on.
the base tastes and looks as close as i can get to the base from my local TA. the fennel was as u say quite difficult to pin down and is a key feature of the base.
i've not tried adding tomato as i think it would then get too close to rajver & saffron which i like very much as well (they each have a different slant or touch).
on the 300ml of water - it does not cover the onion - initially. as the onion cooks it melts into the water and oil though. i tend to use around 500 to 550ml of oil to reclaim 400 to 450ml before blending - that perhaps helps with the cover initially.
i've even got 10 portions from the base - it seems to vary a bit. i think as u say 6 portions is too concentrated and 8 is about right.
i need quite a lot of oil at cooking stage - which is why i keep it to 100ml in the base. 150ml would be fine in the base (too much oil does spoil a base though).
at dish cooking i tend to add a little more tom puree than u would normally to compensate for the lack of tomato (heaped rather than level).
best wishes for the dish cooking.
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Cheers Jerry, I will bare the extra puree in mind when I come to cooking.
Oh, and by the way I brought one of those spice balls and used it for the first time in this base for the whole spices, what a fantastic bit of kit, cheers for the tip ;)
Del
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dellydel,
the whole spice and spice ball is a key thing for me. i think it's what makes the oil.
i'm currently using up roasted powder using tgad's method. after that i don't know what to do - i can't make up my mind which is best. tgad's is certainly easier but my gut feeling keeps saying infusion ie spice ball is best.
i'll probably end up having to do a side by side on the last of the powder.
tgad link http://www.curry-recipes.co.uk/curry/index.php?topic=2203.msg33181#msg33181
(http://www.curry-recipes.co.uk/curry/index.php?topic=2203.msg33181#msg33181)
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I hadn't read that post, very interesting!
The more I am thinking about the smell and taste of this version of base the more I am believing the key lies with the correct blend of whole spices or garam masala.
I think this could actually become quite an interesting discovery for me and a new stepping stone as I had hit a bit of a wall up until making this base. I will have to do a bit of experimenting and will also try reclaiming oil on the next batch, providing this batch goes down well ;D
Del
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dellydel,
probably well worth some effort - i've certainly not done enough on it. i do know cardamom, bay and anis are crucial. i've also started adding in cinnamon stick. i have tried casia but that does not work. i've not tried any of the other "garam" spices. i don't like clove so that would be a no no for me (i don't think it's BIR either).
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Bit of a late update!
I recently made this base (made some more today actually ;D) and I tested it out with a slightly adapted CK bhuna recipe.
I've got to say it was certainly up there with the best, no doubt about it!!
Here are some pics......
Ingredients (CA chicken tikka)
(http://www.curry-recipes.co.uk/imagehost/pics/25dea996b0291ddf1b8f7b59fdf2e8ae.jpg) (http://www.curry-recipes.co.uk/imagehost/#25dea996b0291ddf1b8f7b59fdf2e8ae.jpg)
Pan and base ready to go
(http://www.curry-recipes.co.uk/imagehost/pics/e173a0683f80fe692db8edf855945ad5.jpg) (http://www.curry-recipes.co.uk/imagehost/#e173a0683f80fe692db8edf855945ad5.jpg)
Completed curry (double portion)
(http://www.curry-recipes.co.uk/imagehost/pics/04ec56d552dd78f9a06cf591a15d0b43.jpg) (http://www.curry-recipes.co.uk/imagehost/#04ec56d552dd78f9a06cf591a15d0b43.jpg)
On the plate
(http://www.curry-recipes.co.uk/imagehost/pics/701d9a1df7b9ffd8b396009585c6e6bb.jpg) (http://www.curry-recipes.co.uk/imagehost/#701d9a1df7b9ffd8b396009585c6e6bb.jpg)
Close up!
(http://www.curry-recipes.co.uk/imagehost/pics/48baca371b1fa31e17efdf690b5a081a.jpg) (http://www.curry-recipes.co.uk/imagehost/#48baca371b1fa31e17efdf690b5a081a.jpg)
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This is an interesting thread, one which I had not read before. I was wondering JerryM if you have continued to use this base and developed compatible curry recipes?
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This is an interesting thread, one which I had not read before. I was wondering JerryM if you have continued to use this base and developed compatible curry recipes?
I know Jerry currently uses this base and rates it highly when cooking his regular dishes noted on the first page.
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Stephen,
dellydel is right this base is my top 3 along with rajver and saffron.
i struggle a bit with the idea of compatibility. there are some ingredients in base that do affect the final dish (tomato in base & tom puree at dish frying is the only example i can think off).
i keep all the recipes from the site on yellow stickies - i don't change them at all to suit ea of the my top 3 bases which i tend to make in rotation. i do make each of the 3 bases by exactly the same method and they do taste different. the difference seems to be in the character of the dishes cooked not down to the recipe at cooking stage.
this may be one of my "errors of ways". for example i'm currently struggling on adopting low spice at cooking stage. the rajver is high spiced whereas the saffron and mytake are low. i still (as do we all) have much to learn. it's not a problem though - well to me anyhow.
there are several other bases that i rate just as highly as my top 3 - it's just down to u're own personal preferences - i like coconut for example others don't. i also think how u make the base has quite a large impact on how it tastes in addition to the ingredients.
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dellydel,
ps those pics look absolutely brill. u'd have no problem paying for that dish.
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Very kind of you Jerry! ;D
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dellydel,
deserved pal.
ps going to try Achmal's spice mix on the next go on this base - i like the idea of the Asian Bay, Black cumin and even the casia (from Razor's base) to replace the equivalent in the existing mix. will be a few weeks as i want to give the ashoka another go to try out Panpots 2nd batch of recipes.
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i keep all the recipes from the site on yellow stickies
Thanks for replies Dellydel and Jerry M but can you clarify what the above means Jerry?
cheers
SteveL
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Stephen,
i keep my recipes initially in a spreadsheet, but this is no help when u're cooking so i copy out onto a sticky. only downside is remembering to sync.
typ:
(http://www.curry-recipes.co.uk/imagehost/pics/b53c1c586fe40563ddec1d7ab4306cb6.jpg) (http://www.curry-recipes.co.uk/imagehost/#b53c1c586fe40563ddec1d7ab4306cb6.jpg)
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Jerry,
I shall wait eagerly of the outcome using Achmal's spice mix in the base, as disccused before I think experimenting with the blend of whole spices can certainly add an extra depth to the taste in the base which will naturally echo through to the final dish.
On a different note, believe it or not I haven't actually tested this base with a Madras as yet! i was wondering what you variation on CK's madras is as I wouldn't mind giving it a go! ;D
Cheers
Del
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Could somebody point me in the direction of Achmal's spice mix please? I seem to have missed it.
Paul.
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PaulP,
link http://www.curry-recipes.co.uk/curry/index.php?topic=4283.msg39496#msg39496 (http://www.curry-recipes.co.uk/curry/index.php?topic=4283.msg39496#msg39496)
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dellydel,
i still rate CK's madras but since Secret Santa posted the chilli sauce i've been in heaven. this is the current recipe for the dish (the chilli sauce is here http://www.curry-recipes.co.uk/curry/index.php?topic=4076.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4076.0)).
(http://www.curry-recipes.co.uk/imagehost/pics/6ce065f5267e17966cb0040b3f0ab693.jpg) (http://www.curry-recipes.co.uk/imagehost/#6ce065f5267e17966cb0040b3f0ab693.jpg)