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Messages - petespot

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1
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Mr. Withergees base
« on: July 22, 2016, 05:54 PM »
Hi, I have tried a lot of bases including Julian Voigt, Darth Phal, Als kitchen, KD,etc. etc. I have messed around with them as well. I have tried a pressure cooker and experimented in all sorts of ways.I wanted to do a small number of portions and tried Woodpecker21 base from Rajver in Biddenden ( on this forum ).I was impressed with it and I then tweaked it.I use this base in conjunction with a pre boiled fry mix I have also posted this is 2 onions half green pepper garlic and ginger.I only use Djuparaja1 mix powder and also fresh chillies in most curries.
 Kind regards Peter.

2
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Mr. Withergees base
« on: July 21, 2016, 06:21 PM »
 I only ever use this base now,
 
 2 red onions
 2 brown onions
 1 small red pepper
 2 small new potatoes, or a small piece of potato
 1 tbsp. tomato puree
 half a big bunch of coriander, stalks end
 half tbsp. salt
 250 ml sunflower oil
 500 ml water.
 
 Chop everything up and slow boil for 30 minutes no need to cover.

 Now add

 2 Tbsp turmeric
 1 Tbsp paprika
 1 Tbsp coriander powder
 1 Tbsp cumin powder
 1 Tbsp garam masala

 Mix well and simmer for 30 minutes

 Allow to cool and then blend.

3
Cooking Methods / Ready prepared ginger garlic onion and pepper, frozen.
« on: July 21, 2016, 06:04 PM »
 I pre prepare my ingredients for my curries to save time.

 10 frozen garlic cubes
 10 frozen ginger cubes
 2 onions fine diced.
 half a green pepper fine diced
 pinch of salt
 enough water to cover
 simply simmer for about 20 minutes allow to cool drain off excess water divide into about 8 portions and freeze

 I use these for my initial fry off in most curries, as the ingredients are ready cooked I can avoid burning my garlic etc.
I use the water in base gravy .

4
Curry Base Chat / 3 portion base in a pressure cooker.
« on: June 28, 2016, 12:28 AM »
Full credit to Darth as this is a variation of his base. I use this as I only have a small freezer and only me who eats curry.

4 onions
1 carrot
1 green pepper
5 stalks fresh coriander
1 tsp salt
1 litre water
Cook in a pressure cooker for 45 minutes, blend and sieve.

Add
2.5 tsp mild madras powder
2.5 tsp turmeric
2    tsp garam masala
Cook in pressure cooker for 10 mins

In a frying pan lightly brown
2 tbsp sunflower oil
2 tsp  garlic puree
2 tsp  ginger puree
Add to pressure cooker, simmer for 5 mins (without lid).



Makes 3 x 500ml portions.

5
Lets Talk Curry / The Great BIR Cook Off.
« on: April 29, 2016, 10:22 AM »
 Surely after all the recent telly programmes on bake offs, masterchef, etc. etc. they could do a decent BIR cook off programme. Who could host it ? Who could judge it ? What episodes would you have ? Maybe base gravy, starters, mains etc. etc. What members on here would like a chance on a contest like that ? I will be an official taster !

6
Lets Talk Curry / Re: Reverse curry cooking !
« on: April 29, 2016, 09:59 AM »
The benefits are ( for me anyway ) No fear of burning spices, garlic etc. No standing over the cooker actually cooking. Less smell. Less washing up. No cooker to clean, as the high sides of the pressure cooker keep it clean. No meat to pre cook. No horrible scraping of the pan as you are cooking BIR style. Just follow any of the recipes on this forum, place all the ingredients en masse into pressure cooker. Cook it up then reduce with the lid off afterwards until you are practically frying the curry.

7
Lets Talk Curry / Reverse curry cooking !
« on: April 28, 2016, 11:09 PM »
 Please do not berate me ! Yes, I am lazy, but I do not care ! I recently purchased a Tower 7.5l pressure cooker to cook my base in. My Wife does not like curry or the smell of me frying etc. I needed a beef madras for my lunch at work, so, I chucked all the ingredients into said pressure cooker, including base gravy portion (frozen) oil, G/G paste, spices, water, RAW beef, coriander etc. etc. and cooked it for 40 mins. It came out fine but watery, so after reducing, it is EXACTLY the same as frying spices etc. etc, I will use this method from now on !

8
Lets Talk Curry / Are naan breads worth making ?
« on: February 08, 2016, 10:38 PM »
 I have made chicken madras, well worth making ( cheaper, better tasting, I know what is in it, plus, interesting to do ). I have also just made CA's pilau rice, again, worth making for all the above reasons. I have been purchasing naan breads, usually Tesco 6 mini garlic and coriander for ?1.00. Is it really worth all the effort of making my own ? If so, which method? tawa etc. etc? Or can I make them in the oven ?

9
Talk About Anything Other Than Curry / Curry subterfuge !
« on: February 05, 2016, 12:58 AM »
 Anybody know where I can get a chest freezer (for all my curry bases, frozen coriander etc. etc. ) it must resemble a piece of furniture that my wife will not recognise, also, how do you remove yellow turmeric stains from kitchen utensils ha ! ha !

10
Lets Talk Curry / I am now curry blind !
« on: February 05, 2016, 12:49 AM »
 I am now curry blind ! I have tried that many curries, (madras) that I do not know what to try next. Here are a few I have tried, both base and madras, Julian Voigt, Darth Phall, Chewy Tikka and this one http://www.currytastic.com/best-chicken-madras-recipe-ever/ which for the amount of effort I found quite good.
 I really enjoyed all of the recipes, however, what recipe is the Holy Grail of curries ? Surely there is a curry that is stupendous, I do not care how many ingredients are in it or how long it takes to make, I am after creating the best ever curry !

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