i like that pink sauce without the mint and chilli

maybe patio sounds better 

thanks for the info cheers

Can I use rump steak in an indian curry and much appreciated if anyone has any recipes,needs
to be mild ones without the chillies.I have made a batch of the base curry and want to know what
spices I can add for the beef curry.thanks

Quote from: curryhell on February 08, 2016, 05:15 PM
Looking forward to the pics.  And your preferred dip to go with them?

here is the bhuna/rogan josh recipe

2 large de-seeded tomatoes
2 tblsp onion chopped
2 tblsp finely grated green pepper
1 heaped tsp mild mixture(coriander,paprika,fenugreek,turmeric and ginger) all mixed together.that is your mild mixture.
tsp coconut
4 tblsp oil
1 portion of cooked chicken or meat.

this was the bhuna recipe i used to make my curry but was a bit bland,actually tasteless,i tried chilli in it,too hot,i also tried adding garam masala too,there is something missing from it,dont know what it is.

Quote from: joshallen2k on November 21, 2009, 02:52 AM
For me, the CK Bhuna is it.

Every time for me I find it spot on.

What base are you using?

-- Josh

hi josh, thanks for getting back to me,the bhuna recipe i have is the bruce edwards one,

yes i know,cant remember where i got this recipe,but it was on here somewhere,i dont think al be making that one again,sure is basic.its in the pot just now.think i will need to add more spices to it.the base i normally make is the one with the 8 onions in it and oil,carrot,green pepper,tomato puree,plum tomatoes,garlic and ginger puree,cumin,coriander,turmeric,salt,garam masala optional.i got this base perfectly,this sure is my favourite.i make my own spice mix up too.cheers

2 1/2 lbs onion finely chopped,
6 large or 12 medium cloves garlic crushed and chopped
1 1/2 tsp turmeric
oil-approx.6 fl.ozs

put chopped onions and garlic in large pot.cover with water and add turmeric and oil stirring well.
bring to the  boil and simmer briskly.this should take 1 1/2 - 2 hrs.
stir now and again.when onions start to stick it is cooked.
blend to smooth paste.

i am in the middle of making this just now,looks more like chinese curry sauce rather than indian sauce.any tips greatly appreciated.

Quote from: Curry King on March 28, 2005, 04:33 PM
Hi ghanna,

Yeah it was lucky I kept hassling him for the recipes and he turned round and said I will come round and show you!!

There was no fenugreek leaves in the gravy and none in the vindaloo.

Another thing he didnt mention any measurments at all, it was a bit of this a lttle of that, also I missed out salt, he put put some in at the begining and more after it was blended.  For the spices it was approx a heaped desert spoon of each execpt garam masala which was under half that.  Oil was about 500ml and water as needed, 8 onions, 1 carrot, 1 tin of toms and 1 pepper.   If anyone trys it please post back, ive just got another batch on the go.

yes i also made it to,actually going to have a curry with the base tonight but needing help as when i made a bhoona with that base the last time it was tasteless the curry.only thing i didnt put into my recipe was coconut,should that have made a difference?