Hi Folks - haven't been on for a while but I'm still using all the tips and am really pleased with the results.

I'm throwing out a question today and it is this:-

I'm off work, I can't go out - I've no base sauce - and I haven't got the ingredients to make any. I have, however, found a nice bag of prawns, an onion, some fresh garlic and a tin of tomatoes - and all my usual spices are available. Shall I just throw it all together and say "it's ok, but it's not restaurant style" or is there anything I could do to do a cheat's restaurant curry. Advice welcomed.

Harry

Apart from the ginger, you have everything you need to make a base, albeit only a small quantity thereof.  I would therefore recommend converting your onion and garlic into a base, then proceeding as normal, remembering that prawns go rubbery if overcooked and therefore introducing them right at the last minute if they are already cooked, or just two or three minutes before if they are raw/frozen.

** Phil.

Thanks Phil - I have taken your advice and made an amount of base - which is actually plenty for just one.

Jolly good !  And don't forget to report back how it tasted, with photographs if possible !
** Phil.

Oh dear - too late for photographs I'm afraid, but it was pretty decent - and certainly fulfilled my emergency desire. Thanks again.

Quote from: Harry Bosch on April 23, 2015, 11:51 AM
Oh dear - too late for photographs I'm afraid, but it was pretty decent - and certainly fulfilled my emergency desire. Thanks again.

That's not bad going, Made a base, cooked a curry, eaten it, in less than 2 hours, What's your secret?

It's funny you should say that (and sorry for the very late reply) but the one aspect about making base gravy that I don't agree with is the length of time it's cooked for - far too long in my opinion. It reminds me of how veg used to be cooked in the UK when I was a kid - basically boiled to buggery - and all the flavour gone. As long as it's soft enough to get a blender on it, it's ready, IMO - and more flavoursome for not being cooked to death. Controversial, possibly.

Quote from: Harry Bosch on May 07, 2015, 10:33 AM
and more flavoursome for not being cooked to death. Controversial, possibly.

Not in the least HB, in fact, I agree with you. ;D

Shame I didn't see this earlier but Masala Shrimp would have been a given for me.