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Messages - stargazer

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1
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Base Gravy from Ashoka at the Quay
« on: February 05, 2009, 10:19 PM »
Read most but not all.....

Quote from: Unclebuck on February 04, 2009, 04:43 PM
Quote from: stargazer on February 04, 2009, 04:34 PM
60 gms  Salt? Wow! This is heavy on sodium How many finished curry portions does this recipe make? 6 gms/tsp = 10 tsp x 2300mg for a total (not including the margarine) of 23,000 mg of sodium.


have you read all the posts??

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Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Base Gravy from Ashoka at the Quay
« on: February 04, 2009, 04:34 PM »
60 gms  Salt? Wow! This is heavy on sodium How many finished curry portions does this recipe make? 6 gms/tsp = 10 tsp x 2300mg for a total (not including the margarine) of 23,000 mg of sodium.

3
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: SnS's Base Gravy June 2008
« on: January 30, 2009, 04:43 PM »
thnx. will give this base a try.


Quote from: SnS on January 30, 2009, 01:46 PM
I think it was medium but it's all down to personal preference. If you like hot curries, using the xtra hot version will produce a slightly hotter base and vikky-verka.

SnS

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Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: SnS's Base Gravy June 2008
« on: January 29, 2009, 08:48 PM »
SnS...did you use the Hot, Medium or Mild Rajah Madras powder?

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Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: The near perfect BIR base sauce ?
« on: July 11, 2007, 03:38 PM »
What size of tin for tomatoes?

6
Breads (Naan, Puri, Chapatti, Paratha, etc) / Re: CA's Naan Bread (Illustrated!)
« on: April 18, 2007, 07:28 PM »
CA, thnx for sharing this recipe....looks great. Have u ever tried mixing some whole wheat flour with the white?

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Madras / Re: CA's Chicken Phal, Vindaloo, Madras and Curry (Illustrated!)
« on: April 06, 2007, 04:16 AM »
CA, here you go...pop one of these in your curry and watch the smoke blow out your ears ;D

>>The New Mexico State University Chile Pepper Institute has certified the Bhut Jolokia or 'ghost chilli' from India as the hottest ever tested......The ghost chilli tested at 1,001,304 Scoville Heat Units (SHUs)<<

Interesting article   see: http://www.thisisdorset.net/display.var.1260269.0.heated_debate_over_worlds_hottest_chilli.php

Stargazer

8
Madras / Re: CA's Chicken Phal, Vindaloo, Madras and Curry (Illustrated!)
« on: April 05, 2007, 01:07 AM »
Why don't u use Habanero peppers? They are very, very Hot and have a pleasant flavour that would be more pleasing,imo, than an overdose of Cayenne. I had some Mexican salsa with Habaneros in a San Diego restaurant and it was great. Also, they infuse a nice bright orange colour.

http://en.wikipedia.org/wiki/Habanero

9
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: My base sauce variation + Step by Step Pics
« on: March 27, 2007, 05:35 PM »
Thnx onion. My original calcs were incorrect. should be about 10 ounces not 19 of oil! That sounds better :D

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Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: My base sauce variation + Step by Step Pics
« on: March 24, 2007, 06:21 PM »
Onion, 1/2 pint of oil ...assume this is imperial - approx 19 ounces of oil or about 473 ml? Seems like a lot of oil. what's your total finished output of sauce?. If I read recipe correct you don't water it down at all?

thnx.... I will try this soon.

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