Curry Recipes Online
Beginners Guide => Just Joined? Introduce Yourself => Topic started by: Geezah on March 19, 2011, 08:59 PM
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Hi guys n gals, new curry maker here wanting to say hello and big up this web forum.
I have never made a curry from scratch before, but today I took the plunge and made a base sauce and a balti that isnt quite a balti lol
I made up the Kushi balti base sauce....
(http://img.photobucket.com/albums/v376/addy1/DSCF3546.jpg)
Then followed the recipe from Authentic Balti Curry cookbook.
It may have been down to some of my ingredients not being quite right, but it certainly didnt turn out to be a balti as I know it, none the less it tastes superb..
(http://img.photobucket.com/albums/v376/addy1/DSCF3545.jpg)
Now I have a load of base to play with, i'll try some other recipes.
Thanks for all the post's I have read, pics I have viewed and vids watched...
Keep up the good work.
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well done and enjoy this great site
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Welcome to the forum. :)
It looks edible to me, good work.
I've recently done tests on the ABC, the results of which I posted in the pic's section. I also made some dishes with the Kushi Base and Spice Mix that are not in the book that you might be interested in to.
Cheers for now. :)
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welcome Geezah, I've never made that base before so thanks for posting your pics.
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welcome Geezah, I've never made that base before so thanks for posting your pics.
A word of warning would be to go lite on the Cassia bark.
I took a 6" rolled up tube of bark and broke it up for my spice bag - 6 x 1" pieces - I would maybe 1/2 that amount next time.
Thanks for the welcoms.
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A word of warning would be to go lite on the Cassia bark.
I took a 6" rolled up tube of bark and broke it up for my spice bag - 6 x 1" pieces - I would maybe 1/2 that amount next time.
I recently found out (It's on their website) that the book was updated. I noticed that the picture in the book doesn't show Cassia in the base recipe but cinnamon. This was the original recipe, I guess something got lost in the translation to it becoming Cassia Bark. :-\
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I would say cinnamon is stronger than cassia bark and therefore might be used even more sparingly?
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Cinnamon definitely has a 'fresher' taste and smell, I will admit. I think the real problem lies in how to portion Cassia.
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Cinnamon definitely has a 'fresher' taste and smell, I will admit. I think the real problem lies in how to portion Cassia.
Definately.
There is an underlying taste that I can only put down to the Cassia that is a little too predominant for my liking.
A good dollop of tomato ketchup in the curry helped sort it out though, I think the vinegar element helped mask the overpowering flavour.
After eating the curry though, I get the mouth full of different aftertastes which i get with a take away, so i'm certainly on the right track :)
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There is an underlying taste that I can only put down to the Cassia that is a little too predominant for my liking.
I'm with you on that Geezah, I'm not keen on that flavour either, I find it almost medicinal to my taste buds.
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I must admit, I've used cassia bark as a cinnamon substitute for almost as long as I can remember; I thought until very recently that it was simply a less "packaged" version of the same thing, and although I now know different and have bought some "real" cinnamon for comparison, I have never found cassia bark in (say) pilau rice to be unpleasant or medicinal tasting.
** Phil.
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I shall certainly continue to use Cassia, it adds I nice underlying flavour when in the right quantity and as were finding, goes along way.
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Hi there geezah i make the ABC base regular and must say i havent experienced the cassia/cinnamon taste to be overpowering, also has somebody already stated try their website for an extra few more recipes and updates on the base.This book is very, very close to baltis in my area (West Midlands, The Black Country).
I cannot get enough of this book the recipes are wonderful.
I do sometimes use ground cinnamon when making the base.
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hi Frank,
Did you see my take on the LeSpice Jalfrezi using the Kushi base? Very pleased with the results, a must try for anyone that likes the Kushi dishes as read from the ABC.
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Hi Axe i havent but will do now cheers.
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Hello again Axe where is your post (using my phoneto view site)
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Could be this one (http://www.curry-recipes.co.uk/curry/index.php?topic=5591.msg55388#msg55388), UF.
** Phil.
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Could be this one (http://www.curry-recipes.co.uk/curry/index.php?topic=5591.msg55388#msg55388), UF.
** Phil.
That's the one Frank, thanks Phil. :)
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cheers guys.
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Hi there geezah i make the ABC base regular and must say i havent experienced the cassia/cinnamon taste to be overpowering, also has somebody already stated try their website for an extra few more recipes and updates on the base.This book is very, very close to baltis in my area (West Midlands, The Black Country).
I cannot get enough of this book the recipes are wonderful.
I do sometimes use ground cinnamon when making the base.
As I said earlier, some of my ingredients were not quite right.. ok I ballsed up a little and used Tandorri Massala in place of curry powder... but I did find just 1 taste somewhat overpowering (not unpleasant) and I can only put it down to the Cassia. I'll find out next time I make this base.
I too am from the west mids - Wolverhampton, So i'm quite familliar with the local balti flavour.. maybe next time i'll get a little closer to it.
But, for my first ever curry from scratch. i'm more than impressed.
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From Tipton myself Geeza the pics look great for a first timer lol.
Go to the ABC website and there you will find extra recipes and updates to the base sauce and tips what other people have suggested.
There is also a Jalfrezi recipe on the site as well which is very close to the Chicken Sagwala which i must say is a delight to cook and eat.
Any questions on the recipes from the ABC just ask away, i have made some changes to some recipes in the book for my own personnal taste.