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Messages - norvegicusbass

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Lets Talk Curry / Dry Yellow Mustard
« on: March 02, 2015, 07:15 PM »
What would adding dry yellow mustard powder give to a homemade spice mix? I have been looking at various commercial curry powder's and plan to make my own. Some have mustard listed amongst the ingredients whilst others seem to omit it.

I have just bought from my local Asian supermarket some spices in powdered form namely Coriander, Fenugreek, Cumin, Turmeric and a packet of yellow dry Mustard.

Now I have been reading the various dry mixes on this site and You-Tube but cant see any that show adding dry mustard.

Any ideas?

2
Lets Talk Curry / Roasted not Fried
« on: January 23, 2015, 03:10 PM »
I was wondering if roasting vegetables like onions, peppers, tomatoes instead of frying them would make much of a difference to the taste of my curry. I usually fry them in a wok before adding the curry but was curious as to whether this is a common alternative.

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Lets Talk Curry / Re: Anyone sieve their curry base?
« on: January 09, 2015, 10:42 PM »
Quote from: macferret on January 09, 2015, 06:48 PM
Can't say I have tried it, but I have never seen the point of passing the gravy as I then just add lots of lumpy stuff in the process of cooking the finished curry.  As long as your blender does a decent job, it should be OK, surely?

In the past when I have made a base I just blended it and then used it as it was to make a curry and you are right you just kind of pile loads of lumpy stuff back in like chopped veg and meat etc anyway.

But in the videos I have watched the base looked a lot thinner than what I blended today so I sieved it. I could have watered it down but I just thought I would give sieving it a try, afterall I still have the pulp sitting in a container in the fridge that I can add back if it needs some extra thickness  :)

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Lets Talk Curry / Anyone sieve their curry base?
« on: January 09, 2015, 04:31 PM »
I made a curry base today and as my blender isn't the best and that I was unhappy with its texture I decided to pass it through a sieve. The consistency that it came out after that of course was thin.

However the man whose recipe I was following on You Tube stated that the finished consistency should be more like milk and not soup and that's the way it has come out. Certainly a few BIR recipes I have seen on YT seem to show this rather thinner consistency.

Anyone else sieve their base? If so what do you do with the pulp? I am certain there could be a use for it.


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Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Why not more basic?
« on: April 05, 2014, 03:55 PM »
There seems to be lots and lots of different recipes for base sauces but many of them seem to be like mini curry recipes in theselves. I would have thought that a base by virtue of its name alone would be very basic perhaps only having three or four ingredients and be almost devoid of spices. Why do so many base sauces include many of the spices that you would add whilst cooking anyway?

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Lets Talk Curry / Re: What are these?
« on: March 14, 2014, 09:42 PM »
Quote from: Gav Iscon on March 14, 2014, 09:37 PM
Not being funny but they're not those big crab stick king prawns thingy's by any chance?

They seem high quality and very chunky almost like what Michael had said regards lobster. The king prawns from the supermarket seem to ( I know this sounds disgusting ) pop when you bite into them as though they were little bags of water. The takeaway ones are more meaty and substantial. I would ask them at the takeaway but I am far too shy

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Lets Talk Curry / Re: What are these?
« on: March 14, 2014, 09:39 PM »
Quote from: michael.t on March 14, 2014, 09:34 PM
sounds like a Lobster curry to me

I am sure Michael they would label it as such if that were the case and probably charge far more. The king prawns do though seem about that size and dont have the typical prawn shape. They are lovely and I am sure that my curries would taste a whole lot better if I could get some of them in place of the water filled prawns I usually have to use.

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Lets Talk Curry / Re: Base for two.
« on: March 14, 2014, 09:26 PM »
Quote from: michael.t on March 14, 2014, 09:21 PM
Just pick a base and scale it down
my friend :)

Awww Michael you make me sound so lazy :-\

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Lets Talk Curry / What are these?
« on: March 14, 2014, 09:24 PM »
When I order king prawn from my local ( and wonderful ) Indian takeaway they are HUGE! Chunky and very meaty. When I buy king prawns from the supermarket in my endeavours to make my own BIR curry they are a lot smaller and taste nothing like the king prawns from the takeaway. Why is this? Are they not real king prawns from the takeaway? If not what are they and where can I get them? Truly they must be five times the size of the ones from the supermarket.

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Lets Talk Curry / Base for two.
« on: March 14, 2014, 09:18 PM »
Are there any good recipes for a simple base that I can make in a small batch suitable for two people and make it for immediate use? Most the recipes I see are for big batches and freezing but does anyone here just make a base maybe in the morning for a curry in the evening?

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