Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: currypot65 on June 06, 2010, 09:31 AM
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Hi,i bought a tub of roasted curry powder made by suryaa,its from India and its mild(which i assure you it is nothing but mild,its very hot!)
The ingredients are in order,red chilli,coriander,cumin,fenner?,fenugreek,turmeric,black pepper,clove,cinnamon,curry leaves.
I notice no garlic,ginger etc.
When cooked it is very hot,and not to my curry taste at all,i was wondering if anyone knows what would be good to add or a recipe,i see that most recipes on here all start with a base,but i would rather be lazy and cut all that out,or is that where i am going wrong?
When i use Tesco curry powder(don't laugh)i add other spices and those curries come out really well.
I was chuffed getting hold of this Indian curry powder,but as far a bit disappointed.
Help/advice anyone?
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Hi Currypot
My advice would be to make your own curry powder/mix/masala, (it comes in many names)
It's very easy to do and for me, is essential, in trying to replicate that BIR flavour. Here is a link to the relevant section for spice mixes http://www.curry-recipes.co.uk/curry/index.php?board=28.0 (http://www.curry-recipes.co.uk/curry/index.php?board=28.0)
By all means, continue with your curry powder if you wish, but I don't think it will ever give you that BIR flavour, if indeed, that is what you are looking for.
As for cutting out the base. Again, my advice would be, bite the bullet, and make one. This is, the real revelation to the home cook trying to replicate those restaurant dishes. Without it, it would prove very difficult to get it just right, although some members such as Domi, often cook without a base.
And as for trying to be lazy, think about this;
a), A base can be prepared and cooked in as little as 2 hrs. Most bases will give you enough gravy for 10 curries. That equates to 12 mins per portion.
b), Your spice mix takes all of about 2 mins to knock up
c), Now that you have your base gravy and spice mix, your final curry can be on the table in as little a 6 mins.
All in all, a total of 18 mins per curry! And that's how the restaurants and Takeaways can have your dish on the counter/table within 10 mins of your order.
My, Advice,
Ditch the curry powder as a "use alone" ingredient.
Make up a spice mix, choose a one from the link I provided.
Knock up a batch of base gravy, for me, the most essential component of the BIR curry.
Try to pick a Base that has a spice mix from the same source. These will have been worked on by the recipe provider to compliment each other.
Here's is a link to the base sauce http://www.curry-recipes.co.uk/curry/index.php?board=2.0 (http://www.curry-recipes.co.uk/curry/index.php?board=2.0)
Hope this has answered your question :)
Please, let us know how you get on, or feel free to ask if you need any help.
Ray :)
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Thank you Razor for your detailed help.
What you say makes sense,ill have to spend a day in peace making the recipes you gave.
Let me see if i understood all that.
1-make a spice mix
2-make a base.
I have looked at both of your recipes for these,so now this is where i get lost!!
I want to make a BIR,say a madras.
How do i start? lets say i have the base and spice mix ready made,what do i do first?
I guess i need to read the forums a bit more.
Incidently i was giving a recipe by my daughter who got it off a friends husband who was apparantly a chef in an Indian restuarant,but it has no base or mix,just a combination of spices and how to cook it,so i guess it cannot be authentic because as you say,the restuarants can knock out different curries every 10-20 mins,and with his recipe you would be waiting hours for each curry!!
Thank you again,john
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Currypot there are some great videos banging around in the video section. That's where I would start so you don't become confused by wording.
Then choose a recipe and try following the various methods on show there. Just my take of course but I feel seeing how its done really does help.
I hope this helped?
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Hi Currypot,
I'm always sceptical of recipe sourced from a BIR chef that contain no base. Maybe some of the posh BIR's now do it this way. They usually charge a great deal more for the dish, which covers the expense of making it from scratch if that makes sense.
So, you want to make a madras? That is my favourate at the moment, here's how I do my chicken Madras.
Ingredients:
300g raw chicken breast or, pre-cooked chicken or chicken tikka.
3 tbs Veg oil
2 tsp of garlic/ginger paste (you can make this yourself by blitzing equal quantities of peeled garlic and ginger with a bit of water or veg oil, or you can simply buy it, jarred, from most supermarkets although it's never as good as your own IMO)
1 chef's spoon of onion paste (this is simply 1 tennis ball sized onion, blitzed and fried in oil with 1/2 tsp of the mixed spice blend for about 5 mins on high heat)
2 tsp of Razor's mixed spice blend http://www.curry-recipes.co.uk/curry/index.php?topic=4706. (http://www.curry-recipes.co.uk/curry/index.php?topic=4706.)
1 or 2 tsp of standard chili powder. (It's upto you, I add 2 tsp as I like it hot)
1 tbs of tomato ketchup (I know it's weird, but trust me it works ;))
300ml of Razor's curry base http://www.curry-recipes.co.uk/curry/index.php?topic=4596.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4596.0)
1 tsp of lemon juice.
1 tbs chopped coriander
Method
Heat the oil in a suitable pan or wok on full heat.
Add the garlic and ginger paste, and stir continually for 30 seconds.
keep frying the g/g paste until it starts to turn golden,
Add the raw chicken at this stage and fry until the outside of the meat has turned white.
Take the pan off the heat and add the mixed spice blend and chili powder. Stir this, frantically with the back of the chef's spoon until all the spices are well mixed with the oil and have coated the chicken.
Return the pan to the heat, and immediately add the ketchup and stir.
Add the onion paste and continue to stir 1 min.
Quickly followed by a chefs spoon of the base.
Stir this for about 20 seconds, ensuring the pan is sizzling all the time.
Add the lemon juice and continue to stir for 30 seconds.
Add the rest of the base, bring back to the boil and reduce until you reach your desired consistency. (Add your pre-cooked chicken or chicken tikka at this stage)
Towards the end of the cooking, the curry will give up a fair bit of oil. If you don't want this much oil in your final dish, simply spoon off what you don't require but, DO NOT throw it away. Strain the oil into another container and store in the fridge. Use this oil for your next curry. This oil smells and tastes Divine, and certainly adds a depth of flavour to your next curry.
Finally, add the chopped coriander, stir, and serve.
Enjoy ;D
Hope this is clear enough CP.
I would make up large batches of the G/G paste and onion pastes before hand. Store in air tight containers in the fridge. Just make sure that you cover the pastes with a bit of oil, and they should keep for at least 2 weeks, maybe more!
If you have any problem, don't hesitate to ask for help.
Ray :)
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Thanks Mikka i will have a look at those videos,that will help.
Thanks Razor,that all makes sense,perfectly written for a halfwit like me!!
Id love to try all this today,but the other half wants a roast,how bland!!
When you use 300ml of the base,how many will this recipe serve?
And one last question(sorry),the base recipe,how many ml's will this yield?
Obviously it will be a lot,so i guess i would have to freeze it in 300 ml batches,thats if 300ml feeds however many people?
I will try all this next saturday and will let you know how it turns out.
I take it that using your mix and base,i could not only make a madras,but a bhuna etc,just have to find the relevant recipe.
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Hi CP,
And one last question(sorry),the base recipe,how many ml's will this yield?
It all depends, on how much you water your base down as indicated in the recipe. I usually get about 3 litres of base, and freeze them in 300ml portions.
300ml is for a single portion but, It does make a good quantity of curry so I suppose you could serve two people with this if you are serving starters and sides, no problem.
I take it that using your mix and base,i could not only make a madras,but a bhuna etc,just have to find the relevant recipe.
Spot on mate, this base and spice blend will be good for any curry that you wish to make. I purposely leave out chili powder in both to make them versatile for the milder dishes, CTM, Korma and so on.
I haven't had chance to post up all my recipes as of yet, but I will be doing so soon. If there is any other specific curry that you want to make, give me a PM and I will gladly give you the recipe, if I can.
All the best of luck, and don't forget to let us all know how you get on :D
Ray :)
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Razor,looking through all your ingredients,i have them all apart from all purpose seasoning(no idea what it is) and Methi powder(again,not sure what that is)i guess omitting them would not be a good move?
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Hi
Currypot, could you please post the recipe you have as there maybe something about it which may help other members.
Regards
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Hi Commis,here is that recipe,this amount normally makes enough for 2.
3-4 TBS Oil or enough to stop the onions burning.
1/2-1 Onion
1 Chilli
1/2 TS Salt
1 TBS Ginger/Garlic paste
1/2 TS Cumin seeds
1 TBS Paprika
3-4 TS Curry powder
1/2 TS Turmeric
2 Cloves of garlic
1/2 TS Sugar
1/2 Tin of tomatoes
1/2 TS Tomato puree
1 TS Coriander powder
Cream(optional)
Water
Handful of fresh Coriander
Add chopped onion to oil.
Add salt
Add chopped Chilli
Add Garlic/Ginger paste
Add Garlic
Add Cumin seeds
Fry all these off until onions are soft.
Then add,Curry powder,paprika,turmeric,Coriander powder,sugar
Fry all of this,might have to add some more oil at this stage.About 5 minutes.
Add Tomatoes,continue cooking for about 10 minutes.Add water if needed.
Next blend all of this to a fine paste,this is optional,depends if you want onions,garlic etc or not.
Return to heat and add the puree and continue cooking for half hour,adding water if needed,depends on the thickness/thiness you prefer.
Add the cream and cook for further 10 mins (optional)
Add fresh Coriander then serve.
I do tweak this recipe from time to time,might add some cardoman pods and cloves to it,see what happens then!!
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Hi Currypot
Razor,looking through all your ingredients,i have them all apart from all purpose seasoning(no idea what it is) and Methi powder(again,not sure what that is)i guess omitting them would not be a good move?
All purpose seasoning can be bought at any Asian shop. The brand I use is Rajah, and I think it's about 60p for a 100g bag. If you can't get hold of it, I guess you could replace with salt and black pepper but only make up 1/2 tsp up instead of 1 tsp. As for the methi powder (Fenugreek powder) for me, this is important as it does add a very savoury note. If you haven't got it, you could use Kasoori Methi (dried methi leaf) but it is a different think altogether. I would try to get hold of it, again from your Asian store.
Sorry for the delayed reply, I've been out this afternoon.
Ray :)
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All purpose seasoning can be bought at any Asian shop.
it's well worth getting a small bag ~100g - i use a little (0.25 tsp) in a few dishes - there is no substitute (mine is rajah brand down to local availability)
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hi currypot you could also check out Bruce edwards curryhouse cookery in downloads section it is an invaluable source of how it is all done and it is a great place to start out. its where it all changed for me 5years ago when this site was just born, lol. and i still read it to this day oh and the update base sauce recipe bruce posted a couple of years ago( yes he is still a member just rather quite)
any way good luck you'll surprise yourself and your wife it just looks so much to do but it will be so worth it!
regards
gary ;)
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Hi
P21, never had the chance to cross you in posts, thank you for your contribution over the years.
Regards
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Cheers Parker i will take a look,god so many to choose from where does one start!!!!!
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Having read through the Bruce Edwards base and curry recipe,i notice some like it some people don't.
The more i read here the more confused i become,everyone has different recipes to each other.There lies the problem,what are we trying to recreate?
If we went to ten Indian restaurants and ordered the same curry,i bet all 10 would differ to each other in taste and texture,so what are we trying to do? :o Also i doubt you would get 10 "blinding" curries,ive been places where a frozen tesco curry would of seemed the better choice and cheaper!!
Think i will stick to my "basic" recipe,it works,no need for making bases and the like,i mean im not cooking for over 10 people at once so dont really see the need,i know i can freeze the base,but frozen items seem to take on another dimension.
However,I will try a base but it seems to be more trouble than its worth,i have tried one base of here many months ago(cannot remember which one)and to be honest,it never gave me an "improved" curry.
I have a few recipes that i have tinkered with in the past,which seem fine to me and others who eat it,i am always trying out different combinations.
The one bit of useful information from Bruce's recipe was the frying of the spices,this i suspect is where a curry is won or lost.
Anyhow,each to his own i guess,as in 10 Indian restuarants,just what are we searching for? ::)
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Understanding and realising that we all have different tastes, experiences, regional variations and requirements, is all part of the journey. The end goal however, reproducing a BIR dish at home, is what we are all trying to achieve.
This is where the base comes into it, as well as all the other components that are required. Spice Mix, Tomato Puree, Garlic & Ginger Paste, Onion Paste, and it goes on.
Some of us only know modern styles of cooking and some of us know older styles. But crucially the belief is that these components are essential to recreating a true representation of the BIR style dish past or present.
I suppose the question you have to ask is whether your simply after a good plate of curry that tastes great as is or a good plate of curry that is representative of your favourite BIR experience. Either way, the choice you make will always be right.
Curry on :)
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One more (dumb) question,lets say i make a base,razors,curry kings etc,if i use Razor's does that mean i have to follow his recipe for a bhuna,madras etc or could i use one persons base and use someone else's recipe with it!!
My mind is ready to explode.
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Hi Currypot,
One more (dumb) question,lets say i make a base,razors,curry kings etc,if i use Razor's does that mean i have to follow his recipe for a bhuna,madras etc or could i use one persons base and use someone else's recipe with it!!
My mind is ready to explode.
No, you don't have to use my recipe, lol. Use any recipe you like, and where it calls for base and spice mix/curry masala/mixed powder (all the same thing), just use what you want. The only thing I would say is, that the final dish may taste different to the recipe providers intention, but it shouldn't turn out inedible.
Don't get too stressed out over this curry malarkey, once you've done a couple, it will start to come naturally, honest ;D
If I was you, I'd just take the plunge and give one of them a go, I'm sure you'll be fine.
Ray :)
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Right,i have got all my ingredients now,however another question!!!!
Looking through all the base recipes,Admins caught my eye as it is similar to one i was told of many moons ago,however Razor i do like your list of ingredients,so has anyone mixed 2 different bases before?
Also Razor,your one asks for Coriander stalks,so why not the leaf as well?
Also going through your recipes it says make a base,make a spice mix and make an onion paste,Then make the curry!!! So thats 4 steps per curry?
Sorry for the silly questions,trying not to frazzle my mind here!!
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Hi CP,
Also Razor,your one asks for Coriander stalks,so why not the leaf as well?
Coriander stalks, will stand a long cook, whereas leaves will wilt to nothing and lose flavour over a long cook. Save the leaves for your final curry or garnish. Plus, it's a good way of using up the stalks instead of throwing them away.
Also going through your recipes it says make a base,make a spice mix and make an onion paste,Then make the curry!!! So that's 4 steps per curry?
The base and the spice mix are essential in every curry, and making the curry is essential also ;D. You can omit the onions if you wish but my advise would be make them. You can re-fridgerate them and use them in your next dish. Alot of people make the mistake of making the base, and everything else on the day of your curry. Again, my advice would be DON'T Prepare you base, spice mix, onion paste, garlic and ginger paste, precooked meat (if using) well in advance. If you don't, 1, by the time your ready to make your curry, you will be fed-up. 2, All that cooking of spices, getting up your nose, will no doubt affect your sense of taste, and you will probably be disappointed with your final curry. Plus, once you've got all you precooked stuff sorted out, you should have enough for a good 10 dishes, so your next curry, is only minutes away!
has anyone mixed 2 different bases before?
I am sure that a lot of bases going about are derivatives of a few different bases, mixed together, so as long as the base is balanced (not too hot, sweet, bitter, weak) it should be fine. You never know, if you manage to take the best bits of mine, and the best bits of Admins, and get the correct combination, you may well end up with the ultimate base on your hands! That's what it's all about, working out, what works for you.
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Hi,im nearly near to making up my mind on what base and mix i am going to try.
Razor i am going to make your spice mix i was also going to do your base but the reason why i am not,is because i have no scales to weigh the onions,ginger etc,poor excuse but the truth,i must buy a set soon as i like your base recipe.
However i am going to incorperate some of your spices into Admins.IE methi,all seasoning.
One thing,Admins does not contain curry powder where as yours does,any reason?
And one thing in Admins base coufuses me,this part-
4. Blend onions with 1 tin toms, garlic bulbs, ginger & some water until become a puree / has a soup like texture.
Would you not fry the garlic and ginger after the onions,then blend it all together?
Hopefully Admin might answer this,but i am sure if you are here Razor your knowledge will help me out ::)
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Ignore this bit i wrote-
One thing,Admins does not contain curry powder where as yours does,any reason?
Im getting my base and spice mix up grrrrrrrrr,told ya my mind is bubbling!!
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Hi Currypot, i know what you mean about there being 4 stages of prep before actually getting to the edible part of the meal, and i'll tell you that by the time you've roasted and ground all your spices, taking care not to burn any!.
Peeled chopped and blended your Garlic/Ginger paste.
Peeled/sliced/cooked enough onions to make you feel like you've been used in a chemical weapons test.
And probably stained every white cooking utensil you own Yellow with Turmeric.....
You'll probably be feeling a bit anti curry lol.
But Razors right, its worth it, you'll have enough spice mix and sauce to last a good few meals, next time all you have to do is take a portion of sauce out the freezer and dip into your ready mixed spices and you can knock out a decent curry in half an hour including the washing up.
I spent 2 hours in the kitchen the other day and have enough sauce for 16 meals.
ALso enough fresh ground Balti masala paste mix, balti garam masala, Standard garam masala, spice mix and Chaat mix for the same.
Thats not bad for a couple of hours.
:)
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And probably stained every white cooking utensil you own Yellow with Turmeric.....
Aint that the truth - including my wife's brand new Pampered Chef wooden spoons! She wasn't best pleased. I'm very glad we opted for granite worktops and not wooden ones, I can only imagine what they would look like now!
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Hi CP,
I'm not well up with Admins base but I know that Domi has had some really good results using it. I guess that she would be the best person to answer any questions really.
As for not having scales, if you look at my pics for my base, the garlic is one full bulb, chopped. Chop roughly the same quantity of ginger. The onions, I would say about 4 very large onions or 8 tennis ball sized ones. Hope that helps?
Ray :)
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Well ive made the base now,had it cooking for 2 hours,looks good although i could not blend it completly as i do not have a processor just a hand blender.
Have made Razors spice mix up and will be trying a Madras tonight although i wont be making the onion paste as said,no real way of blitzing it.
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Hi CP,
Well ive made the base now,had it cooking for 2 hours,looks good although i could not blend it completly as i do not have a processor just a hand blender.
Have made Razors spice mix up and will be trying a Madras tonight although i wont be making the onion paste as said,no real way of blitzing it.
That's fine mate. If you can, try to post pics, it just gives us an idea of how things went during the process.
Ray :)
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Hi Razor,post pics? you may as well ask me if i can fly unaided!!
Shame my girlfriends at work she knows all that,but i have managed to operate the camera,phew,so have took a couple,i will do a couple of the finished Madras later and then get her to upload the pics for everyones amusement ;D
As your here Razor,well its only fair i ask you another question lol
In your Madras recipe it says use 300 ml of the base,would this be enough for 2 people?
Cheers mate.
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Well just had my Madras and yes,pleasantly surprised,although my g/f said it taste just like all my other curries,but i tasted more depth to it,was lovely.
Didnt think it would turn out great but must say it was superb,just like a bir i thought.
One question,got lots of rice left,can this be frozen?If so how do you cook it next time and how long can you keep it in the freezer?
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Hi CP,
Sorry i missed your last post but, yes, 300ml should be enough for two, provided your having side or starters. As for the rice, yes it can be frozen. To recook, i put it in the microwave on full, for 1 min. Give it a stir, then cook for a further 2 mins on full. The rice usually comes out better than when first cooked.
Now you have got your base and spice, why not give the onion paste a go? It only takes about 15mins including prep!
Ray :)
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Hi Razor,yes i will give the onion paste a go once i get a processor as it says to blitz the onions,my weak hand blender just couldnt do that!!
Regarding the rice,no need to defrost first? And would a drop of water in it help?
Thanks for all your help
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currypot
Yes I would take it to the micro straight from frozen and a few drops of water won't harm it as it should boiled off as it creates a bit of steam. Too much though and you'd end up with watery rice.
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Cheers for that Stephen and to think i used to chuck away all my rice!!
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I pop mine's into individual Tupperware containers and take them to work for my lunch along with leftover stew, casserole etc (but not curry cause I never have any leftover!!)
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Hi CP,
As Steven say's, you could add a couple of tsp of water if you wish, although I don't bother. The only thing to be careful about is under cooking. Make sure that your rice is absolutely steaming before you eat it, hot enough to give you a nasty burn. Under cooked rice can make you seriously ill. Trust me, I've made this mistake in the past and paid for it dearly.
Ray :)
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I agree with Razor Currypot, your rice needs to be well hot.