Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: Robbo141 on April 13, 2025, 05:36 PM
-
Julian has been around a long time. A very clear video.
https://youtu.be/3Nogt06vSuc?si=OhhBD8wa0o0ZjsTk
I think I’ll try this one. I’ve used cashews in a few traditional curry recipes recently but not seen in a base before. Spring has sprung, soon it’ll be outdoor cooking time. Excited!
Robbo
-
Great to see Julian back on the scene. I remember the Punjab in Rusholme.
Rob
-
Here is the Madras video, just released.
https://youtu.be/8q2qX8s3gzk?si=wDJMs5BXTiS-Ies- (https://youtu.be/8q2qX8s3gzk?si=wDJMs5BXTiS-Ies-)
-
Good innit!
Rob
-
I hope it is as good as he says. I've just made a full batch, to specifications, Tomato Paste and pre-cook Chicken (thigh and breast in 2 separate batches). I've just cooked 5 different curries and not tasted a thing in the process. Just followed the instructions and cooked it, which is normally against every bone in my body. Anyhow, we are 30 minutes away from giving it all a try out.
I made the Madras to spec, a milder curry for the family, a Jalfrezi, all using thigh fillet pre-cook, and I did a Butter Chicken and a Mango Chicken using Breast Fillet.
The verdict awaits.
I have 2 things to note. Our chicken out here must be full of water, and I could not get the oil to separate in the Base / Paste. I have had this issue before with recipes stating that it is done, when the oil separates, and it just won't. I cooked the crap out of it today but no oil separation, and, yes, I used the full amount and the Butter Ghee.
It really pisses me off that I can't just post a frigging photo. It seems the KB is the only person who can.
Edit: By the way. 5 hours start to finish for all prep, pre-cook and 5 finished dishes with a Rice Cooker Basmati rice and 6 freezer Samosa.
-
Just checking if I can post a photograph ...
Answer: no, I cannot, at least not using the site's attachment mechanism — "The attachments upload directory is not writeable. Your attachment or avatar cannot be saved". However, if you know how/where to host photographs off-site, you can simply embed them using the "[ img ]" tag (without the spaces, for obvious reasons).
(https://png.pngtree.com/png-clipart/20240508/original/pngtree-transparent-background-tawa-pulopular-mumbai-street-food-of-rice-with-vegetables-png-image_15035397.png)
-
Photo test.
(https://i.ibb.co/tTfCR70S/DSC-0649-1.jpg) (https://ibb.co/HfvgZWc0)
Chicken pakora
Rob
-
I hope it is as good as he says. I've just made a full batch, to specifications, Tomato Paste and pre-cook Chicken (thigh and breast in 2 separate batches). I've just cooked 5 different curries and not tasted a thing in the process. Just followed the instructions and cooked it, which is normally against every bone in my body. Anyhow, we are 30 minutes away from giving it all a try out.
Hope it went well livo. Can you remember?
Rob
-
It did go well. The original 5 curries were all good and subsequent beef curries were also good. I have frozen enough base to make another 3 or 4 dishes. The beef (rump) would have benefited from longer pre-cook but it was acceptable in regards tenderness. Chuck or gravy beef would be better.
I'm growing more and more frustrated with the forum. It is obvious that several others of the last of us are also falling off as well.
-
I'm growing more and more frustrated with the forum. It is obvious that several others of the last of us are also falling off as well.
I haven't visited the forum much for ages and haven't posted for even longer. The worst change here seems to be advertising which interrupts me in almost full screen when I log on or move to a new section. And there's a similar banner advert at the top, right now, from a company I use to book trips as it happens. So irritating,
You also said: "It really pisses me off that I can't just post a frigging photo."
I always used to be able to print photos. Let's see if I can post one here, as a test. It's a photo of a burger I enjoyed at a cafe in Agadir a couple of weeks ago. Good food is so affordable in Morocco compared to prices in rip-off Britain. The meal cost about £3.50 As I think I have said before, I have cut right back on the number of visits I make to BIRs. Rent, rates and energy prices have no doubt forced them to increase prices to a level which I no longer find enticing.
(https://curry-recipes.co.uk/imagehost/pics/09ac36d4943c919de7cff56b00af346e.jpg)
Well, that failed. I uploaded an image to the image host section and pasted the Bulletin Board code in between 2 img codes in square brackets. But nothing. So what's happened?
-
It's not expecting BB code between the [ IMG ] tags, George, just the URL.
--
** Phil.
-
I agree that the ads are a frustration and quite a nuisance, however the fact that the site keeps disappearing for long periods is even more annoying with the last outage lasting 12 days for me.
Why can't we just post photos in the posting of comments, as attachments, as you do on any other forum, and how we used to be able to do it here? Admin? Why can't you fix this?
-
It's not expecting BB code between the [ IMG ] tags, George, just the URL.
Yes, the image host page also provides a direct URL. I tried looking up the image on my chrome browser. The web address came up blue, suggesting it's valid. The curry recipes image host page opened with a line saying 'loading image' but the photo never appeared. I fear the whole site is neglected with bugs all over the place.
Here is the web address if you can achieve anything with it, or perhaps the photo will appear here.
https://curry-recipes.co.uk/imagehost/#09ac36d4943c919de7cff56b00af346e.jpg
-
No, the putative PNG simply does not exist — https://curry-recipes.co.uk/imagehost/pics/5b26f5311fb20a039135b914bd743fac.png
-
Another recipe using the Indian base. Chicken tikka dhansak. He has a special guest at the begining.
https://youtu.be/G2zAAGUA6BI?si=YiwAvAbxwE1VLD-2
There are a fair few ingredients in this recipe.
Not sure about using tikka in a curry these days. Haven't made one in a while. Doing one soon though. Balti lamb tikka, or Lamb tikka vindaloo. Managed to over cook a grilled batch recently, so there we have it.
Rob
-
Went back 15 years to my old Kris Dhillon base recipe and realized why I’ve not made it more. The simple process of boiling onions, garlic and ginger creates quite a strong smell. I remember stinking out my tiny flat back in the UK. Made a batch today, doing the first stage in the Instant Pot, out in the back yard. I let it cool out there before bringing to the kitchen to blend and just opening up the lid….phewww! Needed the exhaust fan on max.
Going to try her basic chicken curry tonight. Very straightforward but I have to say I can’t agree with her assertion that the regular curry uses a pinch of chilli powder and if you want a madras, increase to 1 tsp and for a vindaloo 2 tsp. My beloved vindaloo is not a madras made hotter.
The base recipe calls for an 8oz tin of tomatoes. Are they still around?
It’s 14.5oz standard here in the US.
Let’s see how it turns out.
Robbo
-
Went back 15 years to my old Kris Dhillon base recipe and realized why I’ve not made it more. The simple process of boiling onions, garlic and ginger creates quite a strong smell. I remember stinking out my tiny flat back in the UK. Made a batch today, doing the first stage in the Instant Pot, out in the back yard. I let it cool out there before bringing to the kitchen to blend and just opening up the lid….phewww! Needed the exhaust fan on max.
Going to try her basic chicken curry tonight. Very straightforward but I have to say I can’t agree with her assertion that the regular curry uses a pinch of chilli powder and if you want a madras, increase to 1 tsp and for a vindaloo 2 tsp. My beloved vindaloo is not a madras made hotter.
The base recipe calls for an 8oz tin of tomatoes. Are they still around?
It’s 14.5oz standard here in the US.
Let’s see how it turns out.
Robbo
She did a less stinky recipe version in The New Curry Secret. Halved the amount of oil and changed to olive oil. Increased water to 1.5 L. Neither for me anymore I am afraid, or anything similar, which is most of them. The effectively blank canvass approach to BIR gravy is flawed, imo. The Curry Secret was first published in 1989. This is perhaps significant. 400 g tinned tomatoes standard here Robbo, I think.
Rob
-
Yes the chicken curry made last night was OK but nothing special. It’ll allow for a bit of experimenting.
Robbo
-
My son likes 'my' curries.. made from all of your recipes, that I have learnt to try cook over the years on this site.. I still can't get back to the originals I remember (95p Keema, 3 chapatis, side salad and raita) and other dishes, though I try..
He has no experience of this and so when he comes home from a late shift and when I am only in the initial stages of the base gravy and says 'he is going to enjoy what is to come..'...
More recently, he is maybe starved of BIR as he has just returned from Thailand (for the 3rd time/business) and I have been making too much Mexican (or as my limited skills allow) but his request was to make him CH's Eastern Tandoori Chicken Patala.
Feels good to have him back again and he wants to eat my (CH's) curry :owsome:
BAJ
-
Thanks for the plug BAJ :smiling eyes:. Long may your son continue to enjoy your cooking and your chicken patala. It's always good to hear that people continue to enjoy the results of the R&D that once used to be a regular thing on this site. We have all benefited from the trials and tribulations of others here. Today's media explosion of BIR info available only shows where we've got to. It doesn't begin to show all the leg work done over the many years in the wilderness before we actually got this far.
.... the chicken curry made last night was OK but nothing special. It’ll allow for a bit of experimenting.
We've all been here on many many occasions and continue to do so :clown2: It's all part of the joys of pursuing "the holy grail".