Quote from: bigboaby1 on May 30, 2013, 10:16 AM
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 mistakes

3.5 killo onions chopped
1/2 litre vegetable oil
2.7litr's water
one side of green pepper chopped
50grams coconut cream
3 green chilli peppers chopped
2 medium tomatoes diced
1 handful fresh coriander
6 garlic cloves chopped
1 inch piece ginger chopped..or 1 table spoon garlic and ginger paste
1 table spoon salt
1 table spoon sugar
1 table spoon of garam masala
3 table spoons turmeric
1 table spoon cumin seeds
1 table spoon tomato puree
1 table spoon fenugreek leaves ( methi )

all measure are heaped

step 1..place onions in pot add cumin seeds and coriander and add water
cook for about 2 hours untill soft..time may vary

step 2..add the rest of your ingredients and cook for another hour

step2...the sauce is now ready to blend.after blending cook for a further 2 hours on a low heat
untill the sauce sweetens..keep tasting as you go along...when you get that sweet taste then it's ready

Made this yesterday. Looks and smells really good. I guess it will be ok to freeze this base?

Slipperz

I am on my third batch of this base now, even with the initial measure cock up at the start, it still tasted great, one of the best I have tried.

Looking forward to a good Madras tonight!

SLIPPERZ

Quote from: smokenspices on January 11, 2008, 04:15 PM

Quote from: slipperz on January 11, 2008, 04:00 PM
We had this Wednesday night and we are having it again tonight  ;D

Bloody lovely.

Bring it on 

SLIPPERZ 

Nice to hear it matey. Perhaps you may let SS into your secret !!!!

SNS

Well all i did was follow your clear and concise instructions!!

Its a bit like getting a prescription from the doctors and it saying "take 2 every hour" and you only take 1. Well you will never get better will you?  ;D

SLIPPERZ 

We had this Wednesday night and we are having it again tonight  ;D

Bloody lovely.

Bring it on 

SLIPPERZ 

We have just finished eating our Madras and have to say, it's one of the closest to my local BIR yet!!

Well done sns and thanks for all your great efforts ;D

For info, I used the oil skimmed off the top of the sauce in the curry itself, I may keep the remaining oil for the next Madras 

SLIPPERZ 

Quote from: Secret Santa on January 09, 2008, 06:45 PM

Quote from: slipperz on January 09, 2008, 06:13 PM
has anyone spooned out the oil or do I just leave it in?
SLIPPERZ  ;D

You 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.

I followed everything exactly and the oil just rose to the top of the sauce!!

I am a little confused as sns did not mention skimming off oil and using it for the curry itself?

I have just made the base and the sauce and oil have separated, has anyone spooned out the oil or do I just leave it in?

Smells great in the house at the moment 

Need a quick reply as spices and chicken at the ready!!!!!

SLIPPERZ  ;D

I have been meaning to make a new batch of sauce for a while now, so i am going to give this a try today, cant wait mmmmmmmmmmmmmmmmmm  ;D

BTW sns do you recommend Saffron in Lincoln? As we are there in Feb for a couple of days and could do with a good curry while we are there

SLIPPERZ 

Quote from: DARTHPHALL on December 18, 2005, 07:16 PM
STAGE THREE......[ THE MADRAS ]......
INGREDIENTS
All 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.

METHOD
Put 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 !!! 

Guys,

Just getting this right in my head please

Am I correct in saying that you use all the the 3 bags of sauce and 1/2 litre of chicken water which in turn will produce roughly 8-9 curries in one large pot, you then freeze these individual curries chicken and all?

So all you need to do next time is defrost that portion and cook your rice? 

TIA

SLIPPERZ  ;D

Quote from: DARTHPHALL on December 18, 2005, 07:08 PM
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 ]............


INGREDIENTS

Chop/Dice all vegetables & Coriander.

15 Onions.
8 Tablespoon Vegetable Oil. (You can use 600-700ml of Oil if you like it Bir style...Oily).

George,

Sorry if I offended you.

Yes you are right, but i mearly took Darths recipie and used the if you like it oily bit!!

Thanks for your comments.

SLIPPERZ  ;D