Bragging again!  Put your light sabre away and get fixing thos PCs ;D

 ;D

I had another vindaloo last night from that batch (from my freezer). I have to say it tasted way  better than the 'fresh' vindaloo I had the night before. The gravy was quite thick, just like my local!! If i put it in a tin foil tray, anyone would have thought it was bought!!! ;D
I used 3 bags of base, but that made 9 portions. Definitaley not watery! Photos to follow!

Forgot to say I used the recipe at the begining of this post

Well done.  Freezing curries and still having success with them when defrosted is an art, and difficult.  I have spent years getting my products right for freezing (we sell a lot of our stuff frozen), and it is mainly getting the sauce consistency correct (very little water) that does the trick.  It is water that breaks up the crystaline structure during freezing and defrosting and knackers  (technical culinary term  : ) the dish.  Just some tips for those who do freeze:

1. use as little garlic as possible or may sure it is well cooked and blended.
2. Keep the water content to the minimum possible; you can always add it later
3. Use milk rather than water to thin your sauce
4. Chill down you dish as quickly as possible after cooking, and freeze on fast-freeze if possible.  Dont leave it in the fridge until next day before freezing even if you do like curry for breakfast  ;D
5. Defrost as slowly as possible; in the fridge is best (overnight)
6.  Don't defrost in a microwave or on the stove.
7. Reheat after defrost, very slowly at first, then bring it up to 80 degress Celcius minimum, do not allow it to boil.
8.  The sauce may have thickened so add some milk to get the consistency you want, full or semi-skimmed milk is OK.

Hope this helps, and apologies to those who already knew this  :-X

CP

Glad it turned out good for you Vindalloo, another satisfied customer 

Hi darth.

I've just registered to this site and i'm looking forward to making and tasting your base curry.  Before i start i was just wondering when you add the 8 tablespoons of oil?

Do you add at the start to fry the garlic and ginger paste?  I might go for the bir style and add more oil but was wondering when to add it and if i do, do i use less water?

Your help will be appreciated.

Hi Dezmundo just put the Oil in the pan right at the beginning matey, only ad water if making the healthier alternative, any questions just ask, I'm going to be on the cr0 forum more regularly now ( DEATHSTAR Kitchen decorated now )  ;D

Hi darth.....me again

Right I've got all the spices together and had a few more questions:

In your medium curry you mention half dessert spoon.  Ive been looking around on the forum and on the bit with standard measurements it mentions:

1 Dessertspoon (Dsp)  = 10 ml
1 Teaspoon (Tsp)         = 5 ml

So with you mentioning half a dessertspoon, i can use 1 teaspoon? (or are your measurements different)?  This is no way I'm trying to be funny towards you, i just want my first curry to be spot on.

You also mention adding 1 teaspoon of fresh chillies.  Is there a specific chilli type to use because am i right in thinking some are hotter than others.

Finally back to your madras curry you say 2/3 teaspoon of salt.  Is that 2 to 3 or 2/3rds (i don't want a simple mistake to mess the curry up).

Yet again your help will be appreciated and thanks for the quick reply last time.

Hi Dez..
Answers as follows 
Yep you can use 1 Teaspoon instead of Half a Desert Spoon.
Any Chillies (only if you want to add them).
2 to 3 Teaspoons of Salt not 2/3rds okee dokeee.(go for 2 then add another if needed).
It is such a big batch that the margin for error isn't worth worrying about.

Hope this is of some help.
Happy Christmas all !!