Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: ifindforu on November 08, 2011, 08:54 PM
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Ok I know some of you like to make meals quickly and not comercial way so ill give you this recipie
after watching the take aways bosses wife cook it in front of me,and I eat it later
MUST BE AN ALIMINIUM FRYING PAN
1 onion chopped fine 3 tomatoes cut into pieces 4 chillies cut up, 1 tablespoon garlic ginger paste 80% garlic 20% ginger
do not peel the ginger when making this paste ,Put into frying pan and with half cup of oil,start frying
when all is on the go frying add half desert spoon of kashmir masala now it needs 2 desert spoons of eastern star curry powder keep frying and moving about not to burn.It must be fried until its like paste all fried down,now add your pre cooked meat and finish off with some fresh coriander hope you ENJOY
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Hi Ifindforu,
Interesting post thanks, but a quick search for eastern star curry powder and I could only find 10 kg tubs of a chinese curry powder. Does that sound like the same stuff?
Thanks,
Paul
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Wow, that's one dry bhuna, ifindforu
cheers Chewy
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Ok I know some of you like to make meals quickly and not comercial way so ill give you this recipie
after watching the take aways bosses wife cook it in front of me,and I eat it later
MUST BE AN ALIMINIUM FRYING PAN
1 onion chopped fine 3 tomatoes cut into pieces 4 chillies cut up, 1 tablespoon garlic ginger paste 80% garlic 20% ginger
do not peel the ginger when making this paste ,Put into frying pan and with half cup of oil,start frying
when all is on the go frying add half desert spoon of kashmir masala now it needs 2 desert spoons of eastern star curry powder keep frying and moving about not to burn.It must be fried until its like paste all fried down,now add your pre cooked meat and finish off with some fresh coriander hope you ENJOY
Thanks for posting another recipe Ifindforu.You did say you were going to post some new information on your revised base gravy recently including one very big secret that we're all missing.....hope you haven't forgot.....thanks
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Why can't i see the pic???? :'(
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Why can't i see the pic???? :'(
I don't think there is one : if you look at the source code, all that gray space at the bottom is just
elements ...
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Hi Ifindforu,
Interesting post thanks, but a quick search for eastern star curry powder and I could only find 10 kg tubs of a chinese curry powder. Does that sound like the same stuff?
Thanks,
Paul
thats the one i will be putting 8 ounce packs on ebay shortly but yes you can only buy it in 10 kilo tins but this is the real mcoy
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Hi Ifindforu,
Interesting post thanks, but a quick search for eastern star curry powder and I could only find 10 kg tubs of a chinese curry powder. Does that sound like the same stuff?
Thanks,
Paul
thats the one i will be putting 8 ounce packs on ebay shortly but yes you can only buy it in 10 kilo tins but this is the real mcoy
I've noticed that Chinese Chef's use this brand of Curry Powder as well, ;)
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ifindforu,
many thanks for adding this.
it's very different to anything i've made before and well looking forward to trying it out.
i will use my norm curry powder (rajah hot madras).
i thought i'd not got kashmir masala but realised i think it's basaar which i keep on stock and use a lot.
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Can someone explain the importance of an aluminium pan please?
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Can someone explain the importance of an aluminium pan please?
I think It's just the fact that it gets hotter quicker, But someone will let you know for sure.
HS
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Hi Ifindforu,
Interesting post thanks, but a quick search for eastern star curry powder and I could only find 10 kg tubs of a chinese curry powder. Does that sound like the same stuff?
Thanks,
Paul
If you need some Eastern star go here
thats the one i will be putting 8 ounce packs on ebay shortly but yes you can only buy it in 10 kilo tins but this is the real mcoy
I've noticed that Chinese Chef's use this brand of Curry Powder as well, ;)
[url]http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&item=120809616462#ht_500wt_1156] (http://[/url) http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&item=120809616462#ht_500wt_1156
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Ok I know some of you like to make meals quickly and not comercial way so ill give you this recipie
after watching the take aways bosses wife cook it in front of me,and I eat it later
MUST BE AN ALIMINIUM FRYING PAN
1 onion chopped fine 3 tomatoes cut into pieces 4 chillies cut up, 1 tablespoon garlic ginger paste 80% garlic 20% ginger
do not peel the ginger when making this paste ,Put into frying pan and with half cup of oil,start frying
when all is on the go frying add half desert spoon of kashmir masala now it needs 2 desert spoons of eastern star curry powder keep frying and moving about not to burn.It must be fried until its like paste all fried down,now add your pre cooked meat and finish off with some fresh coriander hope you ENJOY aia f you need the powder then visithttp://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&item=120809616462#ht_500wt_1156] [url]http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&item=120809616462#ht_500wt_1156 (http://[url)[/url]
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I've just bought mine! :)
Paul
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madeinbeats,
i think the AL pan is to help stop sticking (although i've not used an AL pan myself). i don't see it being a high heat dish and intend to use my cast steel curry frying pan on my domestic hob.
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In the wrong place...
This whole thread should be moved to the Traditional Indian section,
as its nothing to do with making a curry base.
cheers Chewy
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could not resist giving this a go. it's well off my normal beaten track and is certainly "traditional".
i quite enjoyed making the dish although it's far from the curry i love. it's a tad like bunjarra in many respects. the interest for me was in understanding how BIR came to be and it certainly does that. i was constantly questioning the method and quantities.
i naturally found myself adding a little water every now and then to speed up the process and also had to take pan off heat many times to stop catching and burn. the amount of spoon work is agonising.
anyhow recipe as i made it:
oil 30ml
onion 190g
tin toms 140g
garlic puree 15 ml
green chilli sauce 30ml
green chilli 1 off
bassar 5ml
curry powder 20ml
40 mins medium fry and say 10 off 5ml water additions
many thanks ifindforu - much appreciate the recipe posting. i would not have made this dish otherwise. a real good history lesson.
(http://www.curry-recipes.co.uk/imagehost/pics/5b718ca57fd8fa9df72b2f4e68234a62.jpg) (http://www.curry-recipes.co.uk/imagehost/#5b718ca57fd8fa9df72b2f4e68234a62.jpg)
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Hi Jerry,
What did you do with this - did you actually eat it? It's not clear from your post.
Cheers,
Paul
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I've just bought mine! :)
Paul
Hi Paul
Just looked at this, a Fiver for 75p worth of 'Chinese' curry powder, quite the entrepreneur
our ifindforu, should clear 150 quid a tin, hope the recipe good.
cheers Chewy
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PaulP,
it's a really good question. i actually felt it was a sort of stage 1 and that something must follow. i believe it's not and what you see is a proper bhuna and the finished dish.
it has the hallmarks of something i would like and make often. the recipe as is though - is too traditional for me.
i did eat most of it but can't say i enjoyed it - it's a very moorish taste and i can see potential but not for me with the recipe as is. that's not a surprise to me as i've tried traditional or authentic curry before and it's a step too far.
it could just be on the recipe scaling that something is not quite right - i don't know. for me the spice would need to reduce to max 1 tsp (5ml) or 2 tsp pushing it. the 20ml of curry powder makes for a very intense and dry taste - i'm just not used to.
where i go from here - i'm still pondering - the question i'm trying to answer is does a "BIR" equivalent exist or is bunjarra it.
i don't see this or any curry experience as a fail just an opportunity to explore more and further develop my understanding - i don't see any otherway of achieving my current object of recipe refinement.
ps i'd encourage you to give the staff curry a go and see it as a leg up the ladder but not the final picture. it's not BIR for sure and it depends on your personal needs. for example if ginger is not on your list take it out.
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Jerry, I know this is going to sound like a stupid question, but did you actually follow the final stage of the original recipe, which reads : "now add your pre cooked meat and finish off with some fresh coriander". I ask simply because I can see neither in your photograph, and I have this strange feeling that you may have eaten it as-is, rather than using it as a coating for your meat ...
** Phil.
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Can someone explain the importance of an aluminium pan please?
an aliminium pan helps you cook without burning
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an aliminium pan helps you cook without burning
I just watched the curry2go chef say the exact opposite?
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an aliminium pan helps you cook without burning
I just watched the curry2go chef say the exact opposite?
I think Julien knows what he's talking about. The other chappie was just a kitchen hand who knows all but knows little. The best he can come up with is hints of knowing the secrets. But never comes across with anything concrete
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I think Julien knows what he's talking about. The other chappie was just a kitchen hand who knows all but knows little. The best he can come up with is hints of knowing the secrets. But never comes across with anything concrete
I've been following the unrest on the other thread in between masterchef..he's losing credibility fast
I've never used an ali pan in my life, does the 'roasting' mentioned by Julien have any merits in your opinion,I like the sound of it
Regards
ELW
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an aliminium pan helps you cook without burning
I just watched the curry2go chef say the exact opposite?
I think Julien knows what he's talking about. The other chappie was just a kitchen hand who knows all but knows little. The best he can come up with is hints of knowing the secrets. But never comes across with anything concrete
I agree with infindforu on this one. Aluminium pans are better.
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Aluminium pans are better
Also off topic, but I wonder why you would say that? In my opinion, BIRs tend to use Aluminum pans for a limited number of reasons:
1. First and absolutely foremost, in my opinion, is that they are relatively CHEAP and LIGHT!
2. Aluminium has a relatively high thermal conductivity and thermal difussivity (but it certainly is NOT a "perfect conductor" of heat...should a "perfect conductor of heat actually exist!). This enables it to heat (and cool) quickly and to distribute heat evenly.
3. Aluminium has a relatively low heat capacity (per unit volume) and heats up quickly (maybe important in a restaurant?) and cools down quickly (perhaps easier to control?). But, as a downside, higher heat capacity (per unit volume) materials are better than aluminium regarding heat retention.
4. Aluminium is relatively soft (and reactive), which gives the distinct feeling of scraping away the surface material (which is probably the case) when cooking and stirring.
5. There are many other types of pan (e.g. copper clad, non-stick, carbon steel, cast iron, etc) which can give a better combination of desirable properties i.e. good heat conduction, even heat distribution and high heat capacity. But they tend to be prohibitively expensive (presumably for BIRs!)
That's my view on Aluminium pans, for what it's worth (yes, I do use Aluminium pans; and several other types, including cast iron, copper clad stainless steel, stainless steel, etc) :P
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I wonder why you would say that? In my opinion, BIRs tend to use Aluminum pans for a limited number of reasons
Aluminium is second only to copper for heat conduction, amongst common metals, and is much cheaper. It leads to an even heat spread throughout a pan, which I see as desirable. Stainless steel is the worse - simply awful, unless backed with aluminium or copper. Copper can't really be used unless coated with tin, and that's not feasible for use on high flames.
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I wonder why you would say that? In my opinion, BIRs tend to use Aluminum pans for a limited number of reasons
Aluminium is second only to copper for heat conduction, amongst common metals, and is much cheaper. It leads to an even heat spread throughout a pan, which I see as desirable. Stainless steel is the worse - simply awful, unless backed with aluminium or copper. Copper can't really be used unless coated with tin, and that's not feasible for use on high flames.
yes George stainless steel as in wok is only used for a biriani that is the case where i work aliminium for curries such as bhuna/ madras/dupiazas as the curry like acid would take away the nonstick on the wok,by the way thw he cleans the wok is never wash it just heat it up and use a steel wool type cleaner then whipie with paper towel
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I've just bought mine! :)
Paul
Hi Paul
Just looked at this, a Fiver for 75p worth of 'Chinese' curry powder, quite the entrepreneur
our ifindforu, should clear 150 quid a tin, hope the recipe good.
cheers Chewy
think you need to check your figures that would work out at ?25 a tin,find me some for that price and ill send you 2ib for free
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I've just bought mine! :)
Paul
Hi Paul
Just looked at this, a Fiver for 75p worth of 'Chinese' curry powder, quite the entrepreneur
our ifindforu, should clear 150 quid a tin, hope the recipe good.
cheers Chewy
think you need to check your figures that would work out at ?25 a tin,find me some for that price and ill send you 2ib for free
I can find it for ?26-99, So that is still one hell of a profit ;)
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Can someone explain the importance of an aluminium pan please?
an aliminium pan helps you cook without burning
and by the way its a thick ali pan bought from globals in cardiff where most chefs buy thier utensils from
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I've just bought mine! :)
Paul
Hi Paul
Just looked at this, a Fiver for 75p worth of 'Chinese' curry powder, quite the entrepreneur
our ifindforu, should clear 150 quid a tin, hope the recipe good.
cheers Chewy
think you need to check your figures that would work out at ?25 a tin,find me some for that price and ill send you 2ib for free
I can find it for ?26-99, So that is still one hell of a profit ;)
[/quote
?4 a pound in wieght gives a return of ?80 think you got your figures wronh.And i only went to a secodary modern school what about postage/ebay fees/paypal deduction/ another tin opened ready to sell plenty to buy
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Price going down, Found some for 25-99 :)
Now 24-99, Do you want my address ;D
http://en.calameo.com/read/0006120071621eee852be (http://en.calameo.com/read/0006120071621eee852be)
Quote:- Ifindforu
think you need to check your figures that would work out at ?25 a tin,find me some for that price and ill send you 2ib for free
HS
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Price going down, Found some for 25-99 :)
Now 24-99, Do you want my address ;D
http://en.calameo.com/read/0006120071621eee852be (http://en.calameo.com/read/0006120071621eee852be)
HS
CURRY POWDER ONLY NO GOOD TO YOU
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Price going down, Found some for 25-99 :)
Now 24-99, Do you want my address ;D
http://en.calameo.com/read/0006120071621eee852be (http://en.calameo.com/read/0006120071621eee852be)
HS
CURRY POWDER ONLY NO GOOD TO YOU
But I also cook Chinese ;) Or are you trying to cop out of your statment :o
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Price going down, Found some for 25-99 :)
Now 24-99, Do you want my address ;D
http://en.calameo.com/read/0006120071621eee852be (http://en.calameo.com/read/0006120071621eee852be)
HS
CURRY POWDER ONLY NO GOOD TO YOU
But I also cook Chinese ;)
WEB OFFER DATE OUT OF DATE LOL
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Price going down, Found some for 25-99 :)
Now 24-99, Do you want my address ;D
http://en.calameo.com/read/0006120071621eee852be (http://en.calameo.com/read/0006120071621eee852be)
HS
CURRY POWDER ONLY NO GOOD TO YOU
But I also cook Chinese ;)
WEB OFFER DATE OUT OF DATE LOL
You didn't say that it had to be in date, Just find it at 25-00
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Price going down, Found some for 25-99 :)
Now 24-99, Do you want my address ;D
http://en.calameo.com/read/0006120071621eee852be (http://en.calameo.com/read/0006120071621eee852be)
HS
CURRY POWDER ONLY NO GOOD TO YOU
But I also cook Chinese ;)
WEB OFFER DATE OUT OF DATE LOL
You didn't say that it had to be in date, Just find it at 25-00
DO YOU BUY OUT OF DATE POWDER ? DATE MATTERS,FIND FOR SALE TODAY HAVE A LOOK ON EBAY YOU MIGHT FIND IT THERE
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DO YOU BUY OUT OF DATE POWDER ? DATE MATTERS,FIND FOR SALE TODAY HAVE A LOOK ON EBAY YOU MIGHT FIND IT THERE
Actually ifindforu, I don't need any, Already have some bought at my local chinese T/A ;) As the old saying goes ...It's not what you know, but who you know ;D
HS
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DO YOU BUY OUT OF DATE POWDER ? DATE MATTERS,FIND FOR SALE TODAY HAVE A LOOK ON EBAY YOU MIGHT FIND IT THERE
Actually ifindforu, I don't need any, Already have some bought at my local chinese T/A ;) As the old saying goes ...It's not what you know, but who you know ;D
HS
GOOD ON YOU OLEEEEE STILL WONT GET THE MIX POWDER TASTE OR GO AND ASK AT YOUR LOCAL INDIAN T/A
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GOOD ON YOU OLEEEEE STILL WONT GET THE MIX POWDER TASTE OR GO AND ASK AT YOUR LOCAL INDIAN T/A
Like Iv'e said before I'm happy with what I have, I don't need your Mix or recipes thank you
HS
Thanks for the e-mail ifindforu, Good offer, but no thank's, Like I said I already have some
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GOOD ON YOU OLEEEEE STILL WONT GET THE MIX POWDER TASTE OR GO AND ASK AT YOUR LOCAL INDIAN T/A
Like Iv'e said before I'm happy with what I have, I don't need your Mix or recipes thank you
HS
Thanks for the e-mail ifindforu, Good offer, but no thank's, Like I said I already have some
WELL ITS YOU WHO CREATED SUCH A STIR OVER IT SHOULD HAVE LEFT ALONE
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GOOD ON YOU OLEEEEE STILL WONT GET THE MIX POWDER TASTE OR GO AND ASK AT YOUR LOCAL INDIAN T/A
Like Iv'e said before I'm happy with what I have, I don't need your Mix or recipes thank you
HS
Thanks for the e-mail ifindforu, Good offer, but no thank's, Like I said I already have some
What ever Little Boy :P But it was good for a laugh ;D Enough said now.
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HAVE A LOOK ON EBAY YOU MIGHT FIND IT THERE
I hope anyone selling curry powder, mix powder or any other foodstuffs - outside of a manufacturer's sealed container - has registered with their local authority's Environmental Health Department. They're likely to be interested in at least two aspects: (1) that you have a very clean environment for measuring out and mixing the powder and (2) that you have commercial quality weighing scales. You may also need some formal training in food handling. I fear that these measures would cost a small fortune and make it uneconomic but, without approval, you may risk prosecution, as daft as it seems. Would I be bothered about either aspect as a potential buyer? No, but I'm sure that most local authorities want to play it by the rule book.
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HAVE A LOOK ON EBAY YOU MIGHT FIND IT THERE
I hope anyone selling curry powder, mix powder or any other foodstuffs - outside of a manufacturer's sealed container - has registered with their local authority's Environmental Health Department. They're likely to be interested in at least two aspects: (1) that you have a very clean environment for measuring out and mixing the powder and (2) that you have commercial quality weighing scales. You may also need some formal training in food handling. I fear that these measures would cost a small fortune and make it uneconomic but, without approval, you may risk prosecution, as daft as it seems. Would I be bothered about either aspect as a potential buyer? No, but I'm sure that most local authorities want to play it by the rule book.
I trade as Cambrian mobile foods and have a gas safety certificate for my premises and hygene certificate
, would you like to see Ask paulp he tasted the toe nails in his
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I don't know why some people are taking this so bad. Ifindforu has been a member of cr0 for quite a long time. He has posted some excellent recipes including tikka and base sauce. He said very early on in these discussions he wanted to make some money which is honest enough - you don't have to buy it.
I know it would be nice to have the mix powder recipe for free but there are still a few secrets that even curry2go and dipuraja will be holding back on despite seeming to tell the whole story.
All I know is the mix powder he sent me made a big difference to my curry. Wait and see what JerryM says when he tries it.
Sorry this is all off topic but felt I should say it.
BTW Terry pm'd you as I couldn't find the ebay listing for the mix powder, only the eastern star is listed.
Paul
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hi this is a traditional pan used in Indian restaurants it generates the heat all over the pan so doesn't contain any "hotspots" or cold spots like a non stick pan does.there was alot of concern about Ali pans in the past with regards to the element of the surface coming into the finished dish cooked.they are the best pans to use for even heat distribution if you are weary about the aluminium surface entering your food use non stick although 1000s of restaurants still use these pans as i do as the norm with no side effects reported