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Got it completely wrong sorry guys..i had only been working there a few days and tried to scale down a 25k version down to 7k..9 months down the line and a bit more experience with working in the takeaway this is now the end result..This version is now a big success and taste exactly like the takeaway 25k version.. I never actually made the 7k myself..I wasnt far away with my method..oil was the main issue..my chef has a ten gallon drum and just poured it in .. My guess was way out...I got it wrong, that's all ..we all make mistakes3.5 killo onions chopped1/2 litre vegetable oil2.7litr's waterone side of green pepper chopped50grams coconut cream3 green chilli peppers chopped2 medium tomatoes diced1 handful fresh coriander6 garlic cloves chopped1 inch piece ginger chopped..or 1 table spoon garlic and ginger paste1 table spoon salt1 table spoon sugar1 table spoon of garam masala3 table spoons turmeric1 table spoon cumin seeds1 table spoon tomato puree1 table spoon fenugreek leaves ( methi )all measure are heapedstep 1..place onions in pot add cumin seeds and coriander and add watercook for about 2 hours untill soft..time may varystep 2..add the rest of your ingredients and cook for another hourstep2...the sauce is now ready to blend.after blending cook for a further 2 hours on a low heatuntill the sauce sweetens..keep tasting as you go along...when you get that sweet taste then it's ready
Quote from: slipperz on January 11, 2008, 04:00 PMWe had this Wednesday night and we are having it again tonight ;DBloody lovely.Bring it on SLIPPERZ Nice to hear it matey. Perhaps you may let SS into your secret !!!!
We had this Wednesday night and we are having it again tonight ;DBloody lovely.Bring it on SLIPPERZ
Quote from: slipperz on January 09, 2008, 06:13 PMhas anyone spooned out the oil or do I just leave it in?SLIPPERZ ;DYou spoon it out and use it to make the finished curry with. I'm intrigued as to how you got it to separate though. There's no way if you keep to the suggested cooking times that you could get the oil to separate from the base.
has anyone spooned out the oil or do I just leave it in?SLIPPERZ ;D
STAGE THREE......[ THE MADRAS ]......INGREDIENTSAll the Chicken.3 bags Base gravy.1 Medium Onion.finely chopped.10 Tablespoons of Vegetable Oil (if you like it Oily, but its not necessary)1 whole bulb of Garlic separate cloves & grate with Cheese grater (the roughest side). 2 Desertspoons Extra hot Chilli powder.1 """"""""""""" Hot Curry powder.1 """"""""""""" Paprika.2/3 Teaspoon lo-Salt or normal Table Salt (add to your taste).1 """""""""" Turmeric.1 """""""""" Cumin seeds.300grams Passata.(You need to experiment with this to get it close to your taste) 1 Desertspoon Cumin.1 """"""""""""" Coriander.1 """"""""""""" Fenugreek leaves.1 """"""""""""" Garam Masala.2 large Ladles of water from cooked chicken.METHODPut 3 bags of Curry Base in large pot on low heat.Fry until Golden Onions & Garlic, in 3/4 Tablespoons Vegetable or Light Olive Oil.Add Onion & Garlic to heated Base in large pot.Add all spices & chicken & Chicken water from above post.Bring close to boil, turn down to medium & cook for 10 minutes.DONE !!!You cant say that is not a quick Curry !!!
I will post this as a full recipe with base & cooked Chicken method to save you having to go back & forth. STAGE ONE......[ THE BASE GRAVY ]............INGREDIENTSChop/Dice all vegetables & Coriander.15 Onions.8 Tablespoon Vegetable Oil. (You can use 600-700ml of Oil if you like it Bir style...Oily).