Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: joffy on November 07, 2010, 07:30 PM
-
Hi all. I've always gone for the quick n easy option of buying a jar of Pataks or Sharwoods sauce but read on another general discussion forum that these jars are considered crap!
I then found a jar of Mumtaz Tikka sauce which came highly recommended as takeaway style tikka and it was very nice, but no longer available in Tescos. You can buy it online but they charge ?6.95 for delivery!
So I looked into home-made curries and found "Kitchen Guru" products that supplies all the spices needed and a recipe to follow. It was quite nice, but quite dry. I liked all the sauce you get with the jars to dip naan into :D
So now I've found this great forum but I'm overwhelmed with all the recipes.
So basically, which base recipes would you recommend to a novice? I plan on getting the spices from natco-online and any other ingredients will have be avaialble from Tescos etc.
Any guidance would be appreciated :)
-
Welcome to the site - i would start with razors or the sns 2008 base as both are very easily to make and both make lovely curries - enjoy
-
Another vote for Razor's base here! Welcome aboard joffy ;D
-
Razor's base sauce can be found here:
http://www.curry-recipes.co.uk/curry/index.php?topic=4596.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4596.0)
-
Thanks for the replies.
Like the look of Razors recipe.
But regarding the methi powder...
www.natco-online.com (http://www.natco-online.com) has Fenugreek (Methi) Leaves 100g jar & Fenugreek (Methi) Seeds 100g jar.
Which should I buy?
-
Hi Joffy, and a warm welcome to cr0.
Methi powder is very different to dried methi leaves (Kasoori Methi). Methi powder is ground seeds, so you would need to look for ground methi. Of course, you could get methi seeds and grind them yourself but it's worth trying to get hold of the ground stuff, just makes life easier :)
Is there a particular curry that you prefer?
Ray :)
P.S,
Thanks to Gazman and the lovely Domi for endorsing my base, and thanks to George for providing the link. :D
-
Welcome Joffy your gunna like the recipes here, regarding the methi your gunna need powder for the base sauce as stated and dried methi leaves for your dishes so buy both, i dont add methi to my base but im yet to try razors base and it seems popular so follow it to the word.
atb
fishy
-
Hi Joffy,
buy both the dried fenugreek leaves and the methi powder, that should see you ok.
unless you want to grind the seeds yourself.
I also use razors base for every recipe on here i find it is very good and versatile for both hot or medium currys. (i dont do mild) ;D
have fun cooking Joffy, there is always people on here giving good advice.
Alan ;D
-
Thanks all.
I rather get all the spices from the same place and can easily put the Methi seeds in a pepper grinder I guess. Just the spices come to ?12 but they'll last a while.
So, just need a recipe to make use of the base sauce now.
Will search here for a Tikka Masala one I think. ;)
-
Hi Joffy,
Thanks all.
I rather get all the spices from the same place and can easily put the Methi seeds in a pepper grinder I guess. Just the spices come to ?12 but they'll last a while.
Where abouts are you mate? Are there no asian supermarkets nearby?
Just the spices come to ?12 but they'll last a while.
Well, they will, as long as you place the spices in an airtight jar and store in a cool dark place.
So, just need a recipe to make use of the base sauce now.
Will search here for a Tikka Masala one I think.
This one seems to be popular at the moment http://www.curry-recipes.co.uk/curry/index.php?topic=1823.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1823.0)
Also, you could try this one, very easy to make, and a video to show you how http://www.curry-recipes.co.uk/curry/index.php?topic=4488.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4488.0)
Hope that helps.
Ray :)
-
Will search here for a Tikka Masala one I think. ;)
I think (but I may be wrong) that CTM is perhaps a tad ambitious for a first dish, mainly because you have to master two quite distinct styles : the tandoori/tikka side, and the sauce side. I would be inclined to recommend something simpler to start off with, maybe just a Chicken Madras or similar. What do you think ?
** Phil.
-
Phil,
Good point you make. CTM is a dish that can easily go wrong. The beauty of Dipuraja's CTM is that, it really requires very little skill, as it a "bung it all in" type of method, plus, he has videos to demonstrate each process.
Ray :)
-
The beauty of Dipuraja's CTM is that, it really requires very little skill, as it a "bung it all in" type of method, plus, he has videos to demonstrate each process.
Ray, I must be missing something (probably looked in the wrong place), but looking under Main dishes / Tandoori the first reference I find to Dipuraja's CTM is from Cory Ander, who writes :
From: dipuraja1:
To make tikka massala you need 1cheff spoon of vagtable oil,3tablespoon of almond powder,2tablespoon of coconut powder,1tablespoon of sugar,cheff spoon of massala sauce,then add small pieces of chicken tikka or meat of your choice,6 cheff spoon of base gravy mix togther then cook for 4-5mins on high gas mark to finish off your massala add 1 tablespoon of single cream.
So Dip seems to assume that one already has the chicken tikka prepared, unless I am missing something.
** Phil.
-
Hi Phil,
The beauty of Dipuraja's CTM is that, it really requires very little skill, as it a "bung it all in" type of method, plus, he has videos to demonstrate each process.
Ray, I must be missing something.
Dip seems to assume that one already has the chicken tikka prepared, unless I am missing something.
** Phil.
No, you are quite correct, he will assume that you have your tikka pieces ready.
When these Dipuraja videos first appeared on cr0, they were done in a way, that each recipe was stepped i.e; Chicken Tikka, followed by Masala Sauce, followed by CTM, if that makes sense?
Don't get me wrong, they are not "high end" TA Fayre but they are very simple to make. I'm not a fan of the "bung all in and boil" method but it does work for his CTM and Kormas.
Ray :)
-
This is beginning to sound complicated! :o
-
This is beginning to sound complicated! :o
Hi Joffy,
No, it's not complicated as such but this is BIR (British Indian Restaurant) style cooking. For obvious reasons, restaurants have to prepare and precook a lot of different recipes during the day, so that they can turn a dish out in 5 mins or so during service.
My advice would be this; don't try to cook your base, precooked chicken/meat and your final dish, all on the same day. Your sense of smell and taste will be shot to pieces after a good few hours in the kitchen and your final verdict on your end dish will be dissapointment.
Follow these steps and you will be fine
1st day, make your base
2nd day, precook your meats, including tikka.
3rd day, make your spice mix/mixed powder/curry masala
3rd day, make your curry.
Few tips, always make plenty of base and precooked meats. I always do enough for 10 TA size portions and freeze them in them "pour and store" type bags. When I want a curry quick, I just pop the bags in a bowl of hot water and I'm but minutes away from a restaurant standard curry.
It's not complicated so don't be put off by what you read. If you need any help whatsoever, just give me the nod, and I'll do all that I can to help.
Ray :)