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Messages - Dirtynunfishing

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Curry Base Chat / Re: 50 ltr of base sauce

« on: July 01, 2006, 10:21 PM »

Thanks Darth.Me and the Wife have just had a wicked chicken madras.I used your base sauce.I cooked 1 onion with some Garlic and Ginger in oil.then whole cardomon seeds with Cinnamon and some cloves and whole coriander seeds .Then some chili and Pataks tikka masala paste,stir fried for 2 minutes with 1 cup of water to stop the spices burning.Then the chicken and 1 stock cube,then 1 tin of toms and 500ml of your base sauce,then some Gara masala and the wife said it was the best curry i have ever made,better than the BIR's. Now i don't know if it was because she was drunk from watching England loose in the World cup,but it was Bloody lovely,I can still taste it now in my mouth 2 hours later.So the curry quest continues,and no I didn't put salt in it.Can we stop all this talk about salt when its just so bad for you anyway.
Thanks Darth, you are the man.

From your humble apprentice.

Curry Base Chat / Re: 50 ltr of base sauce

« on: July 01, 2006, 11:44 AM »

So I take it that no one has a good recipe then.God its like Wimbledon on here 0-15,15 all,30-15, 30 all.Ha Ha. Surely we are all grown adults?

?HAS ANYONE GOT A RECIPE for 50ltr of base sauce.And yes I have a busy life and find it a lot easier to take a frozen sauce out in the morning when i go to work and its then ready to cook when i get home.What about the chefs who cook for Indian weddings on an industrial scale,are there any on here????Please can anyone help.

Curry Base Chat / Re: 50 ltr of base sauce

« on: June 30, 2006, 09:57 PM »

Its good to know I can have an effect on peoples opinions.I am certain though if you gave two people the same ingredient's and told them to cook a chicken madras the resulting tastes would be different.Because its all down to the individual and their own skills.I'm all for Art over Science.

Curry Base Chat / Re: 50 ltr of base sauce

« on: June 29, 2006, 10:32 PM »

Thanks Merrybaker. At last a sensible answer to my question.Your link says it all really.I have allways thought that curry especially is a personal thing,its all about amounts of spices, when you cook them and for how long and what order you put them in the pot.If cooking was a science we could all be Gordan Ramsey or Delia Smith heaven forbid.I know the wife doesn't like vindaloo unlike me and taste is a personal thing.I have been using the curry secret base and have tried Darth's base sauce.I will be experimenting more after the world cup and let you all know how i get on.I think cooking in general is an Art because we cant all do it.I know i have cooked the same curry over and over and got different tastes from the same ingredients.Has anyone else had this happen.Be honest.

Curry Base Chat / Re: 50 ltr of base sauce

« on: June 28, 2006, 09:12 PM »

The Pot takes 50ltr thats all i know and it does boil on a normal gas hob.This 35 onion recipie,are we talking large or small ones.Surely we need to be talking in kilos.Has anyone got a great recipe for 50ltr of base sauce?

??What about making the different curries in 10ltr pots.Is it the same for the spices then,1+1/2 times the amount.Can anyone enlighten me.

Curry Base Chat / Re: 50 ltr of base sauce

« on: June 27, 2006, 08:03 PM »

Thanks for the replies so far.I have cooked 10 ltr many times and bagged them up and froze them.I have a 50 ltr pot,I thought as much about the salt and spices,thanks merrybaker.You can allways add but not take away. Once its in its in.I will give it a go and see.The reason for this amount I have a party to cater for.Still not sure though about 1 base sauce to make the 4 different curries though.10 kg of onions is only ?5.50 so I will try a base sauce out first and then make the curries for me and the wife, and freeze the rest.

Curry Base Chat / 50 ltr of base sauce

« on: June 26, 2006, 10:10 PM »

Am new to all this.Has anyone got a recipe for 50 ltr of base sauce that can be frozen.Do you just times everything by 5 from a 10 ltr recipe?Do the spices get multiplied by 5 or will they be to strong and overpowering?What is the best way to cook 50ltr of sauce?Then I would like to cook Madras,Vandaloo,Korma,and Dansak from the same base sauce is this possible.Can anyone help?
Also is Ghee better than veg oil or not.
Not to much to ask.

Thanks Dirtynunfishing

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