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Messages - Bod68

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1
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: CA's Curry Base (aka "gravy"/"sauce")
« on: August 17, 2010, 05:59 PM »
Sorry for the long delay... Was excellent! Going to try another recipe with the base tomorrow :)

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Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: CA's Curry Base (aka "gravy"/"sauce")
« on: August 07, 2010, 07:46 AM »
Going to try this today m8 :) Hoping its as good as it looks. Thanks for all your hard work!

3
Madras / Re: SnS's Madras using SnS's Base June 2008
« on: November 17, 2008, 10:45 PM »
Thanks for the tips :)

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Madras / Re: SnS's Madras using SnS's Base June 2008
« on: November 17, 2008, 02:34 PM »
Ah ok thanks for the tips there SnS :)

I used a standard chilli so I will try EXTRA HOT next time and perhaps a tad more. I think I did get the toffee aroma but all in all it took about 10 minutes to cook instead of the 15mins you stated so perhaps I didn't do the original bit long enough...

As I stated before I wasn't totally convinced I made 2.65litres of the base so would check that to make double sure next time.

I wont be giving up though it was lurrrrvly :)

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Madras / Re: SnS's Madras using SnS's Base June 2008
« on: November 16, 2008, 09:38 AM »
Right here's my report back :)

Firsty it was an exceptional curry and we all enjoyed it thouroughly. Two observations...

It didn't have the takeaway flavour. Not sure what was missing but it simply wasn't like you would buy. Secondly it wasn't anywhere hot enough for a Madras. No where near spicy enough. Saying that I really enjoyed making it and NOTHING was left so thumbs up :)

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Madras / Re: SnS's Madras using SnS's Base June 2008
« on: November 15, 2008, 11:28 AM »
Right! Phew... my first BIR curry and attached a pic of it! First thing I noticed is how authentic it smells :) I will be eating it tonight and report back in the morning!

Sorry about the size... if someone can reduce it thanks :)

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Supplementary Recipes Chat / Re: Garlic and Ginger paste...
« on: November 14, 2008, 02:33 PM »
Thanks Cory Ander, a pretty obvious question really but I thought I'd just get some ideas before actually doing it. Thanks again!

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Supplementary Recipes Chat / Garlic and Ginger paste...
« on: November 14, 2008, 02:06 PM »
I have to improvise somehow as my local shops (including Asian supermarkets) do not have any paste and I need it tomorrow :(

I have fresh ginger and garlic so could make some fresh. Does anyone have an idea or help? I did search for it on here but couldn't find any recipes for it.

Thanks in advance :)

9
Lets Talk Curry / Re: Do bir chefs know where the 'taste' comes from?
« on: November 14, 2008, 08:52 AM »
Quote from: JerryM on November 14, 2008, 07:05 AM
But why don't they taste or is sight the better way. Knowing this for me might just open up a bit more of an insight into where the taste comes from.

Why would they NEED to taste it if they have made over 10000 all the same way? Its a base with several different ingrediants for the different curries?

Like riding a bike after the first 5000 surely?

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Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: SnS's Base Gravy June 2008
« on: November 13, 2008, 06:15 PM »
Quote from: SnS on November 12, 2008, 05:01 PM
1 tbsp is correct but that amount shouldn't make the base taste salty.

If you've used the full ingredients you should have ended up with 2.65 litres .. if not, dilute with some water.

Regards
SnS  ;)

To be totally fair I don't have my stockpot handy so had to do it in 2 sessions and using a large wok and 2 bowls to blend etc... Was a bit of a palava lol

I didnt measure at the end either. But i froze it into 250ml portions and made 6 with a tad left over :)

Doing the Madras recipe at the weekend. Thanks SnS :)

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