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Messages - knighty76

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Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Base Gravy from Ashoka at the Quay

« on: January 27, 2009, 12:50 PM »

Brill, thanks for the reply Cory that makes perfect sense.

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Base Gravy from Ashoka at the Quay

« on: January 27, 2009, 10:56 AM »

Quick question about the bunjara.. not off topic I don't think, since this seems to be an integral part of the whole Ashoka base/bunjara/garlic and ginger kit. What's the best way to store this stuff in appropriately portioned sizes after making it up in bulk? I'd heard something about ice cube trays I think.. do you then use a couple of cubes when you whip up a curry? I tend to put stuff in freezer bags.

Ditto the same question about the ginger/garlic paste.

Thanks all, sorry if this has already been covered.

Curry Base Chat / Re: Experienced members base sauce of choice

« on: January 11, 2009, 09:18 PM »

Just wondering if Panpot's Ashoka base will make it onto this thread? Although it seems that the use of Onion Bunjara is an integral part of the process, so perhaps the base itself can't be assessed all on it's own?

Interested to hear feedback from the experienced guys on here.

Cheers,
Rich.

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Base Gravy from Ashoka at the Quay

« on: January 08, 2009, 03:17 PM »

Hi Panpot,

Thanks for this great post, and also thanks for the other post with all the Ashoka recipes, I have a busy weekend ahead of me!! I'm really looking forward in particular to trying the Banjara as I wonder if that is what's missing from my earlier attempts.. certainly the Bhunas I really enjoy from my fave local BIR seem to have a certain rich caramelised onionyness that seems to make a difference. Fingers crossed!!

Quick question if I may? I've read through the whole thread and you seem to touch on the idea that the salt levels in the base may have been scaled down incorrectly, and subsequently a little high. Hope I'm not missing the relevant post, but is the original post still incorrect in that regard? How much salt do you now recommend in proportion to the other amounts listed?

Also, should I assume that the Ginger/Garlic paste in this base recipe should be the Ashoka pre-prepared paste, as detailed on the other thread?

Thanks very much for all the effort and sorry to be a pest, will report back if I can hopefully get round to trying this out at the weekend.

Rich.

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: SnS's Base Gravy June 2008

« on: December 24, 2008, 11:04 AM »

Hi SnS,

Yeah, the Mango is a nice little addition if that's the way your taste buds like to go!! I did get some photos when I was doing the base but when it came to the Madras I was in such a frantic rush to feed my hungry woman that I forgot to take any. Next time I fry up a batch of this badboy I'll get a snap taken and post it up!!

Cheers again, and merry xmas all!

Rich.

Highly Recommended British Indian Restaurants / Cinnamon Lounge near Wakefield, West Yorkshire

« on: December 23, 2008, 11:31 AM »

I can highly HIGHLY recommend the Cinnamon Lounge, halfway between Huddersfield and Wakefield. It's not far from Emley Moor, famous for the broadcast Tower (where I work in the control room, incidentally) and it's the best BIR I've eaten in, bar none. The staff are efficient and you always get a friendly welcome. I'd recommend either the Shalimar Karhai or the Shensha Balti (we have Chicken). And blimey o'riley, their mixed starter special is a bit, erm, special. I know the manager pretty well, will try and get a peak in the kitchen some time.. the chef is his brother.

It does get very busy on a Friday and Saturday night though, so definitely book in advance and be prepared for a bit of a wait. But that's what Kingfisher is for!!!

Web page here:
http://www.thecinnamonlounge.co.uk/

Menu here:
http://www.thecinnamonlounge.co.uk/cinnamonmenu.pdf

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: SnS's Base Gravy June 2008

« on: December 23, 2008, 11:17 AM »

Bingo!!

Made the base up and did a Madras on Saturday night for the other half, it was blimmin' delicious and by a country mile the nearest to BIR that I've ever managed.

I created a small problem for myself by substituting Kashmiri Mirch for straightforward Chilli Powder (as advised by the fella in my local Indian store).. essentially doubling the amounts of Chilli in both the base and the final curry. I guess the chilli powder must have been the hot stuff. The base has a bit of a kick for starters, and when I did the first Madras it was a wee bit Scorchio!! Rinsed off the chicken, binned the sauce, made it again but this time the curry recipe minus the Chilli Powder and it was bang on!!!

I will admit to adding a teaspoon of Mango Chutney for the missus, as she likes 'em sweet, but the point is it had that depth of flavour that I was looking for. In fact it tasted a bit like the Chicken Panch Rangia my local BIR does, yummm!! But I actually rather think that by having all the heat in the base it's a deeper warmth, not quite as instant as the chilli heat you sometimes get, more a lasting spicey loveliness!!

My thanks to SnS, this was my first bash at doing it the BIR way with a curry gravy base, but it certainly won't be my last! Gonna need to up my gym visits from 3 to 5 times a week methinks...

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: SnS's Base Gravy June 2008

« on: December 20, 2008, 01:33 PM »

Hi! New to cr0 and after a lot of reading I'm going to try this base and Madras recipe as my first attempt at reproducing the BIR taste! Can't wait, just paid a visit to my local Asian food store (which is A-May-Zing!!!) and bought all the bits and bobs. Thanks in advance SnS for the recipes, really looking forward to trying them.

Quick question if I may? In you ingredients list you have the Rajah Madras Curry Powder... my local Asian store has two different types of this, a Mild and a Hot, both Rajah and both Madras. I guess it's down to preference, but which did you use and/or which would you recommend?! Also, the shop didn't specifically have anything labelled Kashmiri Mirch, but the guy in the store told me this was essentially just Chilli Powder an pointed me to a particular bag (Rajah Chilli Powder). Hope this is ok, I've got others and Paprika as well if you have alternative suggestions!!

Will let you know how I get on, and more importantly, what the girlfriend thinks!!

Thanks,
Rich.

Just Joined? Introduce Yourself / New member saying Hi!!

« on: December 20, 2008, 10:45 AM »

Hi all,

I'm brand new to the forum.. I found it after buying the Kris Dhillon book and wanting to do some more reading. I feel I've come to the right place...

I'm a fairly decent cook, but like so many all my attempts to reproduce the experiences found at my local BIR have fallen flat on their 'arris, but hopefully that will all shortly change!!! Got a trip to the local Asian grocers planned this morning to get the last few things I need then I'm getting started on making my base. After a LOT of reading (I work nightshifts) I've decided to give the SnS June 2008 base a try, and will start off with the Madras posted in the same thread (thanks SnS). I hope this is a good starting point.

Quick question if nobody minds.. I'm quite lucky in that my supermarket (Morrisons) has an Asian foods section so was able to pick up some useful ingredients, as well as getting some big old bags of spice for very reasonable prices!! On these shelves I found jars of "Nishaan" minced garlic and minced ginger. I imagine these to be suitable where the recipes I'm following calls for Garlic or Ginger Paste... is that fair? The ingredients listed are Garlic/Ginger, veg oil, suger and vinegar. I've attached images.. can anyone advise if these will be ok, specifically for use in the SnS Madras recipe I'm trying?

Thanks everyone in advice, and here's to the extra lovin' I'm going to be getting from my woman when I make her restaurant standard curries in the comfort of our own home!! ;D

Rich.

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