Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: ifindforu on December 03, 2011, 01:42 PM
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2 KILO OF ONIONS
3/4 BUNCH OF CORIANDER THE STALK SIDE
1 CARROT
1 GREEN PEPPER
1 POTATO
1/2 CHEF SPOON OF COCONUT MILK POWDER OR 1/4 BLOCK OF COCONUT CREAM
1/2 TIN LIQIDIZED TOMATOES
1/2 CHEF SPOON OF GOOR
1 CHEF SPOON VEG GHEE
SALT MAYBE 1/4 TO HALF CHEF SPOON
HALF CHEF SPOON OF TURMARIC
1 BULB OF GARLIC
PUT IN A SAUCEPAN THE ONIONS,CARROT UNPEALED,THE POTATO UNPEALED
AND THE GREEN PEPPER SLICED UP/ADD THE GHEE AND TURMARIC,AND TOMATO JUICE
AND THE BULB OF PEELD GARLIC NOT CHOPPED
NOW FILL HALF UP WITH WATER,AND ADD SALT BRING TO BOIL SHIFTING ABOUT NOT TO BURN
ADD THE CORIANDER AFTER 10 MINS
REDUCE THE HEAT AFTER ABOUT HOUR,TOPPING UP A LITTLE OF WATER ALONG THE WAY
AFTER 1 HOUR OF THE COOKING PERIOD NOW FILL UP WITH WATER AND BRING BACK TO BOIL
NOW ADD THE GOOR AND COCONT
BOIL ON LOW HEAT FOR ABOUT 2 HOURS
NOW TURN OFF HEAT AND LEAVE TO SETTLE LEAVE OVER NIGHT
NEXT DAY
PUT ABOUT 1/4 LITE OF OIL IN A WOK GET HOT AND ADD ABOUT 1 TIN TOMATOES NO JUICE
FRY FOR ABOUT 5 MINS NOW ADD GINGER /GARLIC PASTE HALF CHEF SPOON/ RATIO 2 TIMES GINGER TO 1 GARLIC
FRY FOR ANOTHER 3 MINS,NOW ADD JUST OVER 1/4 CHEF SPOON OF MIXED POWDER COUNT 25 SECONDS
AND ADD IT TO THE SAUCEPAN THAT YOU COOKED THE NIGHT BEFORE
USE A HAND LIQIDIZER AND BLEND LEAVE TO COOK FOR ABOUT 10 MINS REDUCE HEAT FOR ABOUT HALF HOUR AND THE OIL SHOULD RAISE TO THE SURFACE NOW YOU GOT YOUR GURAVY
ADD A LITTLE MORE GOOR/SALT/COCONUT TO YOUR TASTE IF YOU FEEL IT LACKING
THE SAUCPAN I USE IS BIG ENOUGH TO HOLD ALL THE INGREDIENTS AND MORE WATER TO THIN DOWN
ITS A LARGE SAUSPAN
WE FREEZE AND USE WHEN WANTED you probably can half the ingredients if you want less
IF YOU WISH TO USE THE CORRECT MIXED POWDER THEN HAVE A LOOK ON E*** YOUR CHOICE
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Hi ifindforu
Is this the special garvy you talked about?
I see it contains the baggar
Thank you for posting
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When does the bulb of garlic go in?
As pans come in all different sizes, is there an actual amount of water you can give us?
Cheers
Martin
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Thanks for posting that.Will give this a go.As you said not that different ingredients wise to my own base sauce as taught to me by Abdhul.The addition of coconut and goor is interesting,if I remember correctly in your original base sauce recipe you used coconut block and sugar.Thanks again.
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Thanks for posting that.Will give this a go.As you said not that different ingredients wise to my own base sauce as taught to me by Abdhul.The addition of coconut and goor is interesting,if I remember correctly in your original base sauce recipe you used coconut block and sugar.Thanks again.
just improved since then goor is palm sugar a sort of toffee flavour and does somthing to the base he held back when telling you the mixed powder
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It's common practice for takeaways to have, used cooking oil in the base
Does your base use fresh oil?
It really makes a huge difference, to the finished taste
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Could this Goor (Jaggery) be the 'Sweetness' we seem to be missing in our Base Gravy's :-\ It has been mentioned previously but how many have tried it in their Base.
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It's common practice for takeaways to have, used cooking oil in the base
Does your base use fresh oil?
It really makes a huge difference, to the finished taste
oil in the finishing part veg ghee in the begining at least thats what he uses where i work
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Thanks for posting, ifindforu. Will add to my list to try.
Is it right that the only spice is turmeric?
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I hope you don't mind but I wrote out your base as I intend to make this next. Is there anything I have got wrong or misinterpreted? How can I get my hands on some of your special spice mix?
Ingredients
2 kg Onions
3/4 Bunch of Coriander Stalks
1 Carrot
1 Green Pepper
1 Potato
1/2 Chef Spoon of Coconut Powder or Cream
1/2 Tin of Liquidized Tomatoes
1/2 Chef Spoon of Jaggery Goor
1 Chef Spoon of Veg Ghee
1/4 Chef Spoon of Salt
Half a Chef Spoon of Turmeric
1 Bulb of Garlic (Whole)
3/4 Ltr Vegetable Oil
1 Tin Blended Plum Tomatoes (no juice)
1/2 Chef Spoon of Ginger/Garlic Paste (2 Parts Ginger, 1 Part Garlic)
1/4 Chef Spoon of Mix Powder
Method
Put the Onions, Carrot, Potato, Green Pepper, Ghee, Tomato Juice, Garlic and Turmeric into a stockpot
Pour water to halfway and add the Salt then bring to the boil whilst stirring to avoid burning
After 10 mins add the Coriander
Reduce the heat to a simmer for an hour whilst topping up the water levels with boiling water
After 1 hour fill the water to cover the other half of the vegetables
Add the Goor and Coconut
Simmer on a low heat for 2 hours
Turn off the heat and leave overnight
On the next day put ? litre of Vegetable Oil in a wok and heat until hot (not smoking)
Add a tin of Plum Tomatoes without juice and fry for 5 minutes
Add Ginger/Garlic paste and fry for another 3 minutes
Add the Mix Powder and stir for 25 seconds
Add the mixture to the stockpot from the night before and blend until smooth
Cook until starting to boil and reduce heat for 30-40 minutes until the oil separates to the top of the base
Thanks
Nick
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Hi Nick,
The ebay item is here:
http://www.ebay.co.uk/itm/EASTERN-STAR-CURRY-POWDER-USED-RESTAURANTS-CHINESE-INDIAN-/120822982379?pt=UK_Home_Garden_Food_SM&hash=item1c219c66eb (http://www.ebay.co.uk/itm/EASTERN-STAR-CURRY-POWDER-USED-RESTAURANTS-CHINESE-INDIAN-/120822982379?pt=UK_Home_Garden_Food_SM&hash=item1c219c66eb)
Read carefully as you want the mixed powder made with this stuff, not the basic curry powder.
You can put this instruction in a message as you make the order.
I'm expecting my half pound tomorrow having used up most of my free sample in 2 very nice curries.
BTW I have no connection in any business/money sense with ifindforu.
Cheers,
Paul
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Great, thanks Paul. Have you made this base yet? I am always open to trying something different (currywise that is!!)
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Great, thanks Paul. Have you made this base yet? I am always open to trying something different (currywise that is!!)
I haven't made this one yet as I need some more ingredients but I will certainly be making it as soon as I can.
I have pretty high hopes for this one.
Cheers,
Paul
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2 KILO OF ONIONS
3/4 BUNCH OF CORIANDER THE STALK SIDE
1 CARROT
1 GREEN PEPPER
1 POTATO
1/2 CHEF SPOON OF COCONUT MILK POWDER OR 1/4 BLOCK OF COCONUT CREAM
1/2 TIN LIQIDIZED TOMATOES
1/2 CHEF SPOON OF GOOR
1 CHEF SPOON VEG GHEE
SALT MAYBE 1/4 TO HALF CHEF SPOON
HALF CHEF SPOON OF TURMARIC
1 BULB OF GARLIC
PUT IN A SAUCEPAN THE ONIONS,CARROT UNPEALED,THE POTATO UNPEALED
AND THE GREEN PEPPER SLICED UP/ADD THE GHEE AND TURMARIC,AND TOMATO JUICE
AND THE BULB OF PEELD GARLIC NOT CHOPPED
NOW FILL HALF UP WITH WATER,AND ADD SALT BRING TO BOIL SHIFTING ABOUT NOT TO BURN
ADD THE CORIANDER AFTER 10 MINS
REDUCE THE HEAT AFTER ABOUT HOUR,TOPPING UP A LITTLE OF WATER ALONG THE WAY
AFTER 1 HOUR OF THE COOKING PERIOD NOW FILL UP WITH WATER AND BRING BACK TO BOIL
NOW ADD THE GOOR AND COCONT
BOIL ON LOW HEAT FOR ABOUT 2 HOURS
NOW TURN OFF HEAT AND LEAVE TO SETTLE LEAVE OVER NIGHT
NEXT DAY
PUT ABOUT 1/4 LITE OF OIL IN A WOK GET HOT AND ADD ABOUT 1 TIN TOMATOES NO JUICE
FRY FOR ABOUT 5 MINS NOW ADD GINGER /GARLIC PASTE HALF CHEF SPOON/ RATIO 2 TIMES GINGER TO 1 GARLIC
FRY FOR ANOTHER 3 MINS,NOW ADD JUST OVER 1/4 CHEF SPOON OF MIXED POWDER COUNT 25 SECONDS
AND ADD IT TO THE SAUCEPAN THAT YOU COOKED THE NIGHT BEFORE
USE A HAND LIQIDIZER AND BLEND LEAVE TO COOK FOR ABOUT 10 MINS REDUCE HEAT FOR ABOUT HALF HOUR AND THE OIL SHOULD RAISE TO THE SURFACE NOW YOU GOT YOUR GURAVY
ADD A LITTLE MORE GOOR/SALT/COCONUT TO YOUR TASTE IF YOU FEEL IT LACKING
THE SAUCPAN I USE IS BIG ENOUGH TO HOLD ALL THE INGREDIENTS AND MORE WATER TO THIN DOWN
ITS A LARGE SAUSPAN
WE FREEZE AND USE WHEN WANTED you probably can half the ingredients if you want less
IF YOU WISH TO USE THE CORRECT MIXED POWDER THEN HAVE A LOOK ON E*** YOUR CHOICE
You need the guravy thin,to make a basic sauce just put some oil in a frying pan,some garlic paste,tomato puree
fry for about 4 mins
now put in 1 heaped teaspoon of mixed powder fry only 10 seconds then add guravy fry for approx 5 min it will then thicken,Now you can use your skills with Jalfrezi bhunna cook until thicker/chicken meat whatever you like
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I hope you don't mind but I wrote out your base as I intend to make this next. Is there anything I have got wrong or misinterpreted? How can I get my hands on some of your special spice mix?
3/4 Ltr Vegetable Oil
Thanks for this Nick. Nearly fell off my chair when i read 3/4 ltr of oil though :o More oil than Taz's ;D. Think that should read 1/4 ;)
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Good spot and thankyou. I did copy and paste this from a Word doc but the quantities were question marks and must have made an error when updating.
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Good spot and thankyou. I did copy and paste this from a Word doc but the quantities were question marks and must have made an error when updating.
Will be very interested in the end result and the quality of the dishes that it produces. I've added this to my "to do" list sometime soon.
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I have been watching this thread with great interest, as the cooking methods are similar to several base demos I have had
This small version quantity may well work, but they are clearly incorrect for an upscaled base
You only need one can of tomatoes for a whole big base and only 1 green pepper
So I tried ifindforu's recipe!
Real points of interest are the reversal of quantities of garlic ginger
This is only the second time, I have heard of someone using more ginger than garlic
and also the baggar cooking that ifindforu mentioned a while ago
Cooking the whole plum tomatoes in oil was very odd
They went a charred colour
and the 25 second cook count of spice, gave an amazing aroma
really powerful
Although the finished base seems very ordinairy, I am hoping it will show hidden qualities when heated
The spice mix I used was one I was given from a takeaway
It's a blend of coriander,cummin,paprika,turmeric,mild madras and garam masala
Has anyone else had a go yet?
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I made this base but swapped the ghee for oil at the start and used rajah curry powder rather than the mysterious mixed powder. Turned out to be a very subtle base. I then used panpots bhunna final dish without using pataks tandoori paste. The result was very good, but i would use less oil next time in the base.
I think part of the secret is NOT to use mix powder in the finial dish and to add a good tsp of methi and and garamasala.
I feel I've gone backwards recently, but this seems a good way forward again for me- with some more tweaking needed of course :-)
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Hi Jeera, I previously posted about the relevance of mix powders, as obviously being familiar with Panpot's Ashoka stuff, you will know there is no mix powder used in either base or dish. Local to me 'Punjabi Masalas' are according to the menus, widely used, which could either be garam masala or mix powder. Panpot witnessed i think East end garam masala being used in the dish. The Ashoka, using no mix powder in the base, still have the unusual flavour,which we are all looking for in their Korma,, which contains nothing more than base & uht cream, which in my personal process of elimination leaves me with the ingredients/cooking of the base & spiced oil
Regards
ELW
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I've thought for a long time we're putting in too much stuff in the pursuit of perfection. I reckon a small tweak to garamasala in the final dish is what I need to find what I'm really looking for (eg maybe slightly more cloves/cinnamon than the standard mix)
ps I do think that coconut block make a big difference to the base... panpot put me onto this originally which is why i used his final dish recipe.
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I made a couple of curries from this base
It's a very strong flavour, but definitely restaurant quality
Perhaps I used too much sauce in the curries
Thank you for posting, Ifindforu
(I still can't get over how charred the tomatoes went in the baggar process)
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Hi Haldi,
I was hoping to try this soon but I'd like to know whether the tomatoes are supposed to get charred?
Maybe ifindforu can advise.
Cheers,
Paul
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Maybe ifindforu can advise.
Cheers,
Paul
His instructions are "PUT ABOUT 1/4 LITE OF OIL IN A WOK GET HOT AND ADD ABOUT 1 TIN TOMATOES NO JUICE
FRY FOR ABOUT 5 MINS"
Five minutes, in any oil ,will get them pretty well done
Although the inside of the tomatoes, are still sloppy
It doesn't make the base taste burnt though
I can't say I noticed the difference in using more ginger, in the garlic ginger blend either
T o tell the truth
The main problem I have with my curries (including the ones made with this base) is that there is too much of a flavour, I don't want
Hard to explain, but they seem overcomplicated with a wrong subtle aroma
Perhaps I should point out that it's only me, who thinks this
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The main problem I have with my curries (including the ones made with this base) is that there is too much of a flavour, I don't want
Hard to explain, but they seem overcomplicated with a wrong subtle aroma
Thats right on it for me Haldi, I've been full circle, many laps now to try and pinpoint that unusual flavour. Even a korma has the same background flavour, which is sometimes nothing more than base & cream. Personally now I'm thinking that the taste will be present in the base alone, albeit more subtle before reducing. Whether this is achieved by longer cooking of the base/flavoured oil isn't clear to me yet, as its my next step.
Its a war of attrition!
ELW
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I've got to admit, this baggaring tomatoes thing is bugging me and i need to do a little experimenting to confirm or discount how important it is to the overall smell and flavour of the gravy. When i was cooking 976's bhuna the other night and got to adding the spices to the fried onion and g/g, frying briefly followed by tomato paste and frying it, that's when i got hit by that all too familiar BIR aroma. Why haven't i noticed this before?
It was almost like a slap in the face. Needless to say i came down the next morning and i thought i was in my local BIR. The smell was still there.
Obviously the addition of tomato adds a certain background flavour anyway but when fried with mix powder the taste changes. As well as adding to the flavour of base by inclusion, the oil too will take on that subtle flavour of the fried spice and tomato puree.
I think this worthy of further investigation - or has somebody already done it and can save me some time ;D ;D. Hopefully not another dead end ???
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Hey CH,
Before you posted this, I was thinking exactly the same thing, or certainly along those lines.
There are many reports on how certain members have witnessed how TA's are treating their tom puree. Some just diluting it with water, others cooking it out with oil. Some adding garlic and ginger to it and now, curry2go is telling us that he adds a touch of tandoori masala?
It seems like it's all the little individual tricks that complete the jigsaw, that is always going to be the hardest nut to crack.
As for the BIR aroma, I thinks it's always going to occur when cooking spices and/or tomatoes in oil, it just depends how 'spiced out' our senses become during the proccess that will determine whether or not we notice it.
Ray :)
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Hi Haldi,
I was hoping to try this soon but I'd like to know whether the tomatoes are supposed to get charred?
Maybe ifindforu can advise.
Cheers,
Paul
maybe cooking them too long and need more oil
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2 KILO OF ONIONS
3/4 BUNCH OF CORIANDER THE STALK SIDE
1 CARROT
1 GREEN PEPPER
1 POTATO
1/2 CHEF SPOON OF COCONUT MILK POWDER OR 1/4 BLOCK OF COCONUT CREAM
1/2 TIN LIQIDIZED TOMATOES
1/2 CHEF SPOON OF GOOR
1 CHEF SPOON VEG GHEE
SALT MAYBE 1/4 TO HALF CHEF SPOON
HALF CHEF SPOON OF TURMARIC
1 BULB OF GARLIC
After looking at the ingredients, I think, unless you would like a sweet and 'coconuty' flavour to everything you cook, you would not add Goor to it. A gravy should be nicely flavoured, not heavy in a particular area because whenever you make a curry, that heavy taste will kick in eventually.
So in my opinion a gravy should not have goor or coconut mixed into it.
But yes, it does show that we all use the basic steps at the beginning of making a gravy, this one however is quite unusual (I wouldnt like to cook Chicken Vindaloo with this sauce! :o )
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Spot on Abdul, 100% agree with your comments ;D
HS
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Can anybody who has made this base confirm whether they think the goor or coconut tastes dominate the flavour?
To me the quantities look quite low so I wouldn't expect these flavours or sweetness to be excessive.
I've made plenty of base recipes with some coconut block, but you can't really taste the coconut in the finished base or final dishes.
Cheers,
Paul
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I put 1/3 block of cocunut and added sugar instead of goor. Definately did not dominate or overpower.. I think it added depth.
Also it was so subtle you would have no issue making a vinadaloo (or similar) with this base.
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Have been given the thumbs up from the mrs to stink the place out and make this at the weekend with a Madras to follow. I have received my spice mix and goor from IFindForU and will make to exactly to spec.
My curries to date definitely lack sweetness and to me seem to be a bit over spiced so I am hoping this base will address that. I am also struggling with a bit of a raw chilli taste in my final madras but will look at that another time.
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Have been given the thumbs up from the mrs to stink the place out and make this at the weekend with a Madras to follow. I have received my spice mix and goor from IFindForU and will make to exactly to spec.
My curries to date definitely lack sweetness and to me seem to be a bit over spiced so I am hoping this base will address that. I am also struggling with a bit of a raw chilli taste in my final madras but will look at that another time.
Looking forward to your report. The soonest I can probably cook this is next Sunday.
Have you tried the spice mix yet? I've cooked some tasty curries with it already but using Abdul Mohed's base as I still have some left.
Cheers,
Paul
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Can anybody who has made this base confirm whether they think the goor or coconut tastes dominate the flavour?
To me the quantities look quite low so I wouldn't expect these flavours or sweetness to be excessive.
I've made plenty of base recipes with some coconut block, but you can't really taste the coconut in the finished base or final dishes.
Cheers,
Paul
add a little at a time
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Spot on Abdul, 100% agree with your comments ;D
HS
After talking to a few of my colleagues (around the uk), they all agreed to what I had said also, but we also thought the chef who is adding ghoor to a gravy is probably experimenting something new or the customers there prefer sweet flavoured dishes.
Normally, some of the ingredients we add to the gravy is to take the sweetness away from the onions and only add sweetness to it if the dish required it.
I am looking forward to the results from those who will try it.
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hi guys if you checkout the threads for both Rajver and mouchak gravies and JerryMs comments they both use coconut milk but i never add sugar to the gravy either if you leave the base unblended to cool at room temperature then place in the fridge for 24 hours the sweetness of the onions comes, i recently made a base on sunday cool the put in the fridge until the wednesday there was a thick layer of deep red oil protecting the veg blended adding water as it was quite thick and made 1 of the best vindaloos i have ever cooked. but before everyone kills me LOL i haven't been using the coconut milk as i have adapted the way i cook the base, ie not using the 2 step method of boil/ add tarka. just start the frozen asda diced onion off 1st oil /salt, mix then add the other veg and water and then the spices and then bring to the boil until the veg are soft and easily cut with a spoon.
regards
gary
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Spot on Abdul, 100% agree with your comments ;D
HS
After talking to a few of my colleagues (around the uk), they all agreed to what I had said also, but we also thought the chef who is adding ghoor to a gravy is probably experimenting something new or the customers there prefer sweet flavoured dishes.
Normally, some of the ingredients we add to the gravy is to take the sweetness away from the onions and only add sweetness to it if the dish required it.
I am looking forward to the results from those who will try it.
asalam alykum so what could you tell the members here what you would add to a gravy to take the sweetness out of it
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hi terry from my own experience you should add potatoes and salt, potatoes are savoury but will thicken the gravy so add water to thin and salt will always unsweeten anything as long as you don't over do it.
regards
gary
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hi terry from my own experience you should add potatoes and salt, potatoes are savoury but will thicken the gravy so add water to thin and salt will always unsweeten anything as long as you don't over do it.
regards
gary
thank you I think I put potaoe and salt but if not thanks
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Spot on Abdul, 100% agree with your comments ;D
HS
After talking to a few of my colleagues (around the uk), they all agreed to what I had said also, but we also thought the chef who is adding ghoor to a gravy is probably experimenting something new or the customers there prefer sweet flavoured dishes.
Normally, some of the ingredients we add to the gravy is to take the sweetness away from the onions and only add sweetness to it if the dish required it.
I am looking forward to the results from those who will try it.
asalam alykum so what could you tell the members here what you would add to a gravy to take the sweetness out of it
Walaikum Salam,
In order to take sweetness out of the onions, you can use; lemon; fresh tomatoes; peeled (plum) tomatoes; and yoghurt.
You can use either one of the above items, or all of them. Depending on what you prefer or what your customers prefer.
For example, for my restaurant, I do not use basic gravy, I use well advanced gravy; the simple reason is because my customers are 98% asian and they do not like any sweetness at all. So I use all the above items in different stages of making the gravy.
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Hi Abdul
"I do not use basic gravy, I use well advanced gravy; the simple reason is because my customers are 98% asian and they do not like any sweetness at all. So I use all the above items in different stages of making the gravy."
If you don't mind, can you answer a couple of queries that this from your last post raised in my mind?
1. What's the difference between 'basic gravy' and 'advanced gravy'?
2. You mention using items like yoghurt, lemon juice, fresh and plum tomatoes 'in different stages of making the gravy.'
I've been making batches of your base gravy since you first posted the recipe and don't recall either of these 2 appearing. Have I missed something.............or are you talking about something completely different? It may be that I have simply 'lost the thread'!
Thanks
al
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Hi Abdul
"I do not use basic gravy, I use well advanced gravy; the simple reason is because my customers are 98% asian and they do not like any sweetness at all. So I use all the above items in different stages of making the gravy."
If you don't mind, can you answer a couple of queries that this from your last post raised in my mind?
1. What's the difference between 'basic gravy' and 'advanced gravy'?
2. You mention using items like yoghurt, lemon juice, fresh and plum tomatoes 'in different stages of making the gravy.'
I've been making batches of your base gravy since you first posted the recipe and don't recall either of these 2 appearing. Have I missed something.............or are you talking about something completely different? It may be that I have simply 'lost the thread'!
Thanks
al
Maybe this one??
http://www.curry-recipes.co.uk/curry/index.php?topic=4909.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4909.0)
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Good post and links, jb......thanks.
My confusion came from Abdul mentioning some things that were not in his original recipe, unless I have misread something smewhere! I'm hoping that he'll show how everything fits!!
al.
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Spot on Abdul, 100% agree with your comments ;D
HS
After talking to a few of my colleagues (around the uk), they all agreed to what I had said also, but we also thought the chef who is adding ghoor to a gravy is probably experimenting something new or the customers there prefer sweet flavoured dishes.
Normally, some of the ingredients we add to the gravy is to take the sweetness away from the onions and only add sweetness to it if the dish required it.
I am looking forward to the results from those who will try it.
asalam alykum so what could you tell the members here what you would add to a gravy to take the sweetness out of it
Walaikum Salam,
In order to take sweetness out of the onions, you can use; lemon; fresh tomatoes; peeled (plum) tomatoes; and yoghurt.
You can use either one of the above items, or all of them. Depending on what you prefer or what your customers prefer.
For example, for my restaurant, I do not use basic gravy, I use well advanced gravy; the simple reason is because my customers are 98% asian and they do not like any sweetness at all. So I use all the above items in different stages of making the gravy.
Am I correct in saying one curry basic base is ok for home use and one advanced base is for comercial use (buisness) if you know what i mean ??? but its the buisness taste base everyone is looking for on this site/ so why not tell us the advanced gravy
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so why not tell us the advanced gravy
Probably for the same reason you won't put you spice mix recipe on here ;)
HS
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so why not tell us the advanced gravy
Probably for the same reason you won't put you spice mix recipe on here ;)
HS
how correct you are dear the same as Im corrext dear
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how correct you are dear the same as Im corrext dear
What does "corrext" mean ???
HS
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how correct you are dear the same as Im corrext dear
What does "corrext" mean ???
HS
its to help people who have reading problems correct is corrext and somtimes corrext is correct think you know what it meant xxx you are awfull dear xxx for you in a loving way now what i mean
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its to help people who have reading problems correct is corrext and somtimes corrext is correct think you know what it meant xxx you are awfull dear xxx for you in a loving way now what i mean
Thank you Darling,
Just a hint ;) There is a spell checker at the bottom right, for those who can't spell ;D
HS
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its to help people who have reading problems correct is corrext and somtimes corrext is correct think you know what it meant xxx you are awfull dear xxx for you in a loving way now what i mean
Thank you Darling,
Just a hint ;) There is a spell checker at the bottom right, for those who can't spell ;D
HS
thank you dear xxx hope that is spelt correct for you
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thank you dear xxx hope that is spelt correct for you
Yes, "That" is spelt correct
I think we should leave it now, and keep this thread open for people with something constructive to say ;D
HS
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Jesus Christ, does no-one study grammar at school any more ?
"That" is not spelled "correct", it is spelled "correctly".
There is not a "spell checker", there is a "spelling checker".
The pair of you, twenty lines each, to be handed in before this time tomorrow :
Hotstuff : "I must remember that there is a spelling checker at the bottom of the page"
Ifindforu : "I must remember that words are spelled correctly, not spelled correct".
Class dismissed.
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Jesus Christ, does no-one study grammar at school any more ?
"That" is not spelled "correct", it is spelled "correctly".
There is not a "spell checker", there is a "spelling checker".
The pair of you, twenty lines each, to be handed in before this time tomorrow :
Hotstuff : "I must remember that there is a spelling checker at the bottom of the page"
Ifindforu : "I must remember that words are spelled correctly, not spelled correct".
Class dismissed.
Sorry Phil,
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
HS ;D
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Jesus Christ, does no-one study grammar at school any more ?
"That" is not spelled "correct", it is spelled "correctly".
There is not a "spell checker", there is a "spelling checker".
The pair of you, twenty lines each, to be handed in before this time tomorrow :
Hotstuff : "I must remember that there is a spelling checker at the bottom of the page"
Ifindforu : "I must remember that words are spelled correctly, not spelled correct".
Class dismissed.
Sorry Phil,
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
"I must remember that there is a spelling checker at the bottom of the page"
HS ;D
I think the saying goes, little things please little minds
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And little nappies fit little behinds (the rest of the saying)
Ain't it just great to have a sense of humour ;D
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And little nappies fit little behinds (the rest of the saying)
Ain't it just great to have a sense of humour ;D
you must be old becauce I dont remember that YOU must be older than me
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you must be old becauce I dont remember that YOU must be older than me
I'm 68, But that don't make me a bad person ;D
HS
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Well done, Hotstuff old chap : glad to see there's still a sense of discipline in the old school ...
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you must be old becauce I dont remember that YOU must be older than me
I'm 68, But that don't make me a bad person ;D
HS
you said BAD I never suggested nothing SO you are either friend or foe
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I'm 68, But that don't make me a bad person ;D
HS
you said BAD I never suggested nothing SO you are either friend or foe
[/quote]
It's just another saying we have in the South,
And a friend of course ;)
HS
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Well done, Hotstuff old chap : glad to see there's still a sense of discipline in the old school ...
I joined the army at 151/2 so yes my friend, there's still a sense of discipline in the old school
HS
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Well done, Hotstuff old chap : glad to see there's still a sense of discipline in the old school ...
I joined the army at 151/2 so yes my friend, there's still a sense of discipline in the old school
HS
thats nice to know about the person who im speaking to ,the good old days are you from somerset? and hopfully im from the old school at 62 forgive and forget have a nice day
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thats nice to know about the person who im speaking to ,the good old days are you from somerset? and hopfully im from the old school at 62 forgive and forget have a nice day
Yes, I live in Somerset now, but originally from Scotland (Edinburgh) Came down after leaving the army (1st batt The Royal Scots) to get a job.
Yes, ifindforu you can be called old school at 62, Nice to know you my friend, :D
And as they say "All is Well That End's Well" ;)
HS
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Hi Abdul
"I do not use basic gravy, I use well advanced gravy; the simple reason is because my customers are 98% asian and they do not like any sweetness at all. So I use all the above items in different stages of making the gravy."
If you don't mind, can you answer a couple of queries that this from your last post raised in my mind?
1. What's the difference between 'basic gravy' and 'advanced gravy'?
2. You mention using items like yoghurt, lemon juice, fresh and plum tomatoes 'in different stages of making the gravy.'
I've been making batches of your base gravy since you first posted the recipe and don't recall either of these 2 appearing. Have I missed something.............or are you talking about something completely different? It may be that I have simply 'lost the thread'!
Thanks
al
Hi Alarmist,
Thank you for your question, the gravy recipe which I had posted on here was basic so that everyone can start making it and practice. There are a few different types of gravy in the BIR you can make which we all have touched upon. I am hoping next year I will add another type of gravy which has more stages and involves the other items.
I specifically use an advanced gravy because of my customers strong preference.
Basic gravy is what I have posted and Advanced gravy has more stages to it which after you taste, will be different from a Basic gravy. However, it will be up to you whether you wish to stay with either gravy.
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Hi Abdul
"I do not use basic gravy, I use well advanced gravy; the simple reason is because my customers are 98% asian and they do not like any sweetness at all. So I use all the above items in different stages of making the gravy."
If you don't mind, can you answer a couple of queries that this from your last post raised in my mind?
1. What's the difference between 'basic gravy' and 'advanced gravy'?
2. You mention using items like yoghurt, lemon juice, fresh and plum tomatoes 'in different stages of making the gravy.'
I've been making batches of your base gravy since you first posted the recipe and don't recall either of these 2 appearing. Have I missed something.............or are you talking about something completely different? It may be that I have simply 'lost the thread'!
Thanks
al
Hi Alarmist,
Thank you for your question, the gravy recipe which I had posted on here was basic so that everyone can start making it and practice. There are a few different types of gravy in the BIR you can make which we all have touched upon. I am hoping next year I will add another type of gravy which has more stages and involves the other items.
I specifically use an advanced gravy because of my customers strong preference.
Basic gravy is what I have posted and Advanced gravy has more stages to it which after you taste, will be different from a Basic gravy. However, it will be up to you whether you wish to stay with either gravy.
thank you Abdul will look forward to it
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Hi Abdul......salam alaikum
Thanks for the reply.....looking forward to the additional recipes in 2012!
al.
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I only use Abdul's "Enhanced Gravy Recipe" when making his recipes now it is very close to one of my local takeaways, the Garlic Chilli Chicken, Chicken Madras, Achari Chicken, Chicken Bhuna and the Chicken Sagwala is just heaven and Lamb Keema with Peas is an excellent dish, i also have to say the Pumpkin and Carrot Jalfrezi was a complete surprise to me and a wonderfully spicy dish with no meat, enjoyed this immensely.
The Enhanced Gravy adds an extra depth to the flavour of the curries/dishes.
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I only use Abdul's "Enhanced Gravy Recipe" when making his recipes now it is very close to one of my local takeaways, the Garlic Chilli Chicken, Chicken Madras, Achari Chicken, Chicken Bhuna and the Chicken Sagwala is just heaven and Lamb Keema with Peas is an excellent dish, i also have to say the Pumpkin and Carrot Jalfrezi was a complete surprise to me and a wonderfully spicy dish with no meat, enjoyed this immensely.
The Enhanced Gravy adds an extra depth to the flavour of the curries/dishes.
GLAD YOU ARE HAPPY WITH IT UNCLE FRANK/ I DONT DISPUTE YOUR ENJOYMENT MAKING HIS RECIPIES BUT,SURELY
100% BIR IS WHAT WE WOULD BE HAPPY WITH I THINK YOUL AGREE
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I only use Abdul's "Enhanced Gravy Recipe" when making his recipes now it is very close to one of my local takeaways, the Garlic Chilli Chicken, Chicken Madras, Achari Chicken, Chicken Bhuna and the Chicken Sagwala is just heaven and Lamb Keema with Peas is an excellent dish, i also have to say the Pumpkin and Carrot Jalfrezi was a complete surprise to me and a wonderfully spicy dish with no meat, enjoyed this immensely.
The Enhanced Gravy adds an extra depth to the flavour of the curries/dishes.
Have I missed this being posted? Where is the recipe for abdul's enhanced base sauce?
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I only use Abdul's "Enhanced Gravy Recipe" when making his recipes now it is very close to one of my local takeaways, the Garlic Chilli Chicken, Chicken Madras, Achari Chicken, Chicken Bhuna and the Chicken Sagwala is just heaven and Lamb Keema with Peas is an excellent dish, i also have to say the Pumpkin and Carrot Jalfrezi was a complete surprise to me and a wonderfully spicy dish with no meat, enjoyed this immensely.
The Enhanced Gravy adds an extra depth to the flavour of the curries/dishes.
Hi Unclefrank, thank you for sharing that information, I am delighted that you are happy with the results you are getting, just would like to add one thing; the more you practice, the closer you will get to achieving the BIR taste and I am sure, very soon, you will achieve that! :)
Tip: Spend a little bit of extra time with the tarka, cooking the masala and finishing the curry.
If you would like any other help then let me know. :)
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I only use Abdul's "Enhanced Gravy Recipe" when making his recipes now it is very close to one of my local takeaways, the Garlic Chilli Chicken, Chicken Madras, Achari Chicken, Chicken Bhuna and the Chicken Sagwala is just heaven and Lamb Keema with Peas is an excellent dish, i also have to say the Pumpkin and Carrot Jalfrezi was a complete surprise to me and a wonderfully spicy dish with no meat, enjoyed this immensely.
The Enhanced Gravy adds an extra depth to the flavour of the curries/dishes.
Have I missed this being posted? Where is the recipe for abdul's enhanced base sauce?
Hi Natterjak,
No you have not missed anything; I have not post it yet but will hopefully do next year. :) Hopefully by then, anyone who has made my basic gravy recipe, will have had enough practice to take it further.
Abdul
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I only use Abdul's "Enhanced Gravy Recipe" when making his recipes now it is very close to one of my local takeaways, the Garlic Chilli Chicken, Chicken Madras, Achari Chicken, Chicken Bhuna and the Chicken Sagwala is just heaven and Lamb Keema with Peas is an excellent dish, i also have to say the Pumpkin and Carrot Jalfrezi was a complete surprise to me and a wonderfully spicy dish with no meat, enjoyed this immensely.
The Enhanced Gravy adds an extra depth to the flavour of the curries/dishes.
Have I missed this being posted? Where is the recipe for abdul's enhanced base sauce?
I know that bengli people dont eat comercial curry but use their home cooking curry method,Would you like to share that Abdul
Hi Natterjak,
No you have not missed anything; I have not post it yet but will hopefully do next year. :) Hopefully by then, anyone who has made my basic gravy recipe, will have had enough practice to take it further.
Abdul