Will a normal seive work instead of the food mill. Just pushing it through with a spoon? I'm doing a curry tonight and don't have a mill.
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Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: 3 Hour Curry Base
December 31, 2013, 01:28 PM #2
Trainee Chefs / Beginners Questions / Re: Goat meat
December 21, 2013, 01:59 PMQuote from: spadge on December 20, 2013, 09:04 PM
Without a doubt most halal butchers will guide you if not supply... I live in Yorkshire and it is never a problem here so just ask and I'm sure you will find it soon. Good luck its worth the effort and truly delicious, also try any west Indian take-aways or butchers for help.
Isn't what West Indians call goat (in the Curried Goat sense) actually mutton though? So if you asked for goat at a West Indian place it may just be mutton.
#3
Trainee Chefs / Beginners Questions / Re: Getting rid of the "sandy" texture!
December 17, 2013, 12:25 PM
Ok thanks for the tips, I fancy a chicken tikka dopiaza next as that is what I order from my local takeaway when I do. Any advice / recipes on here you recommend.
#4
Trainee Chefs / Beginners Questions / Re: Getting rid of the "sandy" texture!
December 16, 2013, 09:00 PM
Hi curryhell, thanks for your reply.
I have no experience of BIR cooking, I only found this site by searching google after about 4 failed curries over the last year. I don't do much cooking but I enjoy it and am trying to get into it more after getting a decent knife set for my birthday.
I didn't use a base, I followed a basic recipe off All recipes or something similar, and it was underwhelming to say the least. It was along the lines of
1 Onion, 1" square of Ginger and 3 garlic cloves blended.
Fry the puree
1 tsp of each, cumin, turmeric, ground corriander
fry some more
Add chicken and about 200ml of water and cook for 5 mins ish till chicken had turned white
Add 1 tsp of Garam Massala, 3 cordomom pods, and 2 crumpled bay leaves.
Simmer to desired thickness (about 30 mins) and serve.
The spices were all pre ground, Asda's own brand. Nothing special.
I just watched the video of the Glasgow base sauce with Mr Singh. I think I am going to make this, but I only have a small freezer. Is it ok just to scale everything down by half or will the result not be the same.
I have no experience of BIR cooking, I only found this site by searching google after about 4 failed curries over the last year. I don't do much cooking but I enjoy it and am trying to get into it more after getting a decent knife set for my birthday.
I didn't use a base, I followed a basic recipe off All recipes or something similar, and it was underwhelming to say the least. It was along the lines of
1 Onion, 1" square of Ginger and 3 garlic cloves blended.
Fry the puree
1 tsp of each, cumin, turmeric, ground corriander
fry some more
Add chicken and about 200ml of water and cook for 5 mins ish till chicken had turned white
Add 1 tsp of Garam Massala, 3 cordomom pods, and 2 crumpled bay leaves.
Simmer to desired thickness (about 30 mins) and serve.
The spices were all pre ground, Asda's own brand. Nothing special.
I just watched the video of the Glasgow base sauce with Mr Singh. I think I am going to make this, but I only have a small freezer. Is it ok just to scale everything down by half or will the result not be the same.
#5
Trainee Chefs / Beginners Questions / Getting rid of the "sandy" texture!
December 16, 2013, 08:14 PM
Hi all
I'm practically brand new to cooking, aside from a spag bol every now and again. I have attempted curries in the past a couple of times now and always seem to get the same gritty texture. Taste wise, they are OK, nothing amazing compare to a proper indian takeaway, but the texture is always the same.
It's either a Dopiaza or a Massala that I try to cook usually always with the same result. I'm going to browse over the site for recipes etc, but the gritty texture is really a deal breaker when it comes to a good curry.
I'm practically brand new to cooking, aside from a spag bol every now and again. I have attempted curries in the past a couple of times now and always seem to get the same gritty texture. Taste wise, they are OK, nothing amazing compare to a proper indian takeaway, but the texture is always the same.
It's either a Dopiaza or a Massala that I try to cook usually always with the same result. I'm going to browse over the site for recipes etc, but the gritty texture is really a deal breaker when it comes to a good curry.
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