Hi guys,just wanted to know what is your best fresh garlic and ginger ratio,and do you add a little water in the blender?

Kid Curry's Restaurant Base.

6 large onions,
1 large carrot,
1/2 green pepper, (because of strong taste)
1 stick of celery
5 cloves of garlic,
1 inch square piece of fresh ginger,
200 mls of vegetable oil,
1 heaped tbspn of spice mix,
1/4 tbspn of chilli powder,
1 heaped tspn of salt,
fresh tomatoes, equivalent to one small tin,
Water - 1 ltr to 1.5 ltrs of water.

Roughly chop everything up.  Place into cooking pot with oil, spice mix, chili and salt.  Fill pot with water level to the ingredients. Boil for around 45 minutes then liquidise.

The colour should look yellowish.

Now simmer, uncovered until the colour turns darker, adding the rest of the water as you go along.  Remember you can add, but you can't take away.

After around 2 hours the base will turn a darker colour with a thin layer of oil on top. Basically the longer you simmer the better the taste. Simmer, simmer, simmer.


;D

OK!
First take a small onion and grate 
2 large clove garlic grated
1 piece of ginger grated (about same amount as garlic)
1/4 chef's spoon salt
1/2 chef's spoon spice mix
1/3 chef's spoon chili powder
1/3 of a chef's spoon puree
1 chef's spoon veg oil
1 restaurant metal curry bowl of water 1/2 full
1 fillet chicken

fry oil with garlic and ginger stirring constantly 2Min's
add onion and salt fry 5 Min's(slowly)
add spices fry a little then add puree,fry some more.
add raw chicken,fry for 1 min

Then add water (remember the raw chicken produces water, so golden rule, you can add but you can't take away).

Cook on low/medium till chicken is cooked
Garnish with fresh coriander a 2 quarters of fresh tomato
The use of lemon was not preferred by the chef!

I  was in my local restaurant kitchen last night,What an experience!
Been going there for over 15yrs but until i found this amazing site over a month ago,Ive never thought abt asking to get in their kitchen.

Anyway it was amazing and when i came out i realized how much goes into the making of my curry.I was even a bit disappointed to how far i think iam from getting it right.Just when i thought m base was just right.

I'm going again tonight so i,ll try to remember everything and get back to you 2morro!!

The Viceroy,Ystard Mynach,South Wales.By far the best food ive had in many a year!

Does anyone actually use ghee in the cooking of their curry?If not, Do you think using it alters the taste in anyway?

Mine early eighties. The place, The Hot Pot 1983!!!Mmmmm i can taste it now

Is there a massive difference in taste using tin toms too fresh ones??

I,m about to try the secret Santa's spice mix,is the "spice mix" only to be used in the final stage of the curry making.

300ml veg oil
3 very large onions
1 can tomatoes
1 piece celery
1 large carrot
1 bulb of garlic
1 piece of ginger - 1 1/2"
1 tspn salt
1 tbspn corriander
1 tbspn tumeric
1 tbspn cumin
1 tbspn paprika
1 tbspn chilli powder
250 - 500 ml of chicken stock

1. heat vegetable oil
2. fry onions until soft (10 - 15 mins) I tried boiling but think frying is better.
3. add garlic, ginger, carrot and celery towards the end.
4. add tomatoes and salt.
5. take off heat and puree, adding stock gradually.
6. simmer for at least an hour.
7. after one hour, add all spices into puree, and stir.

The base will darken slightly after about 1 1/2 hours. The amount of water varies but don't add too much, too quickly! 

I am still learning and open to any suggestions!.   

Now that I think that I'm well on the way to getting my base right, what I want now is to get the final stage on my madras right!

I've tried several options and one is the use of gara massala; should I use it or not?  Should I use a little sugar? etc etc.

So, in your opinions, what are the best ingredients for the final stage?

Just found this website and want to learn how to make the restaurant curry!!