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Author Topic: Bruce Edwards Curry Sauce & Basic Curry - From The Man Himself  (read 184,724 times)

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Offline Bobby Bhuna

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Re: Bruce Edwards Curry Sauce & Basic Curry - From The Man Himself
« Reply #80 on: August 24, 2008, 10:21 PM »
I think I'll remove my druken curry post... :P
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Offline joshallen2k

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Re: Bruce Edwards Curry Sauce & Basic Curry - From The Man Himself
« Reply #81 on: August 25, 2008, 01:57 AM »
QuoteHave you tried the base with other recipes yet?

I've tried it with Stew's Jalfrezi, a CTM, a Korma, and a Vindaloo (just a hotter version of the curry recipe he provided)

As Bruce's base is well-spiced I followed the lead of the curry recipe he provided and reduced the spice mix at curry time for each of the above.

Each as good as I've ever made.

-- Josh
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Offline Bobby Bhuna

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Re: Bruce Edwards Curry Sauce & Basic Curry - From The Man Himself
« Reply #82 on: August 25, 2008, 05:06 PM »
Quote from: joshallen2k on August 25, 2008, 01:57 AM
As Bruce's base is well-spiced I followed the lead of the curry recipe he provided and reduced the spice mix at curry time for each of the above.

Hey Josh,

is it really that heavily spiced. What's a level tbsp? About 7.5ml assuming a rounded one is 15? (I really don't know I'm just guessing here - maybe someone else can clarify). So it's 4.5 tbsp if I remember correctly, or 4.5 x 7.5ml = 33.75ml. So what's that? Just over 3 dsrt spoons of spice mix? Seems pretty reasonable to me.
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Offline parker21

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Re: Bruce Edwards Curry Sauce & Basic Curry - From The Man Himself
« Reply #83 on: August 25, 2008, 08:18 PM »
hi bb
1 tbsp is 15ml and that is when level. 1dsp is 10ml and 1tsp is 5ml.
regards
gary
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Offline Bobby Bhuna

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Re: Bruce Edwards Curry Sauce & Basic Curry - From The Man Himself
« Reply #84 on: August 25, 2008, 08:50 PM »
Quote from: parker21 on August 25, 2008, 08:18 PM
hi bb
1 tbsp is 15ml and that is when level. 1dsp is 10ml and 1tsp is 5ml.
regards
gary

Oh, sorry, I just assumed that was when they're rounded but you're right enough. It is quite heavily spiced. It's still possibly the best base I've used yet. I've just made another Lamb Madras and a mild chicken curry just now. My Madras was great and my gf loved her curry - she said it was great. She still doesn't think it's the best I've made though... I think it must be up there.
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Offline joshallen2k

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Re: Bruce Edwards Curry Sauce & Basic Curry - From The Man Himself
« Reply #85 on: August 26, 2008, 03:23 AM »
BB - I guess the question is how much spice mix did you use in your base? I'd figure if you used half the amount the effect on the finished base would be significant. Using this base how much spice mix did you put in the curry itself?

-- Josh
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Offline Bobby Bhuna

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Re: Bruce Edwards Curry Sauce & Basic Curry - From The Man Himself
« Reply #86 on: August 26, 2008, 07:49 AM »
Quote from: joshallen2k on August 26, 2008, 03:23 AM
BB - I guess the question is how much spice mix did you use in your base? I'd figure if you used half the amount the effect on the finished base would be significant.

Hi Josh, I used level tbsps, literally with a spoon and a knife - I just didn't know how much the volume for one was - I thought 15ml was for a rounded one.
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Offline chowie

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Re: Bruce Edwards Curry Sauce & Basic Curry - From The Man Himself
« Reply #87 on: August 28, 2008, 02:01 PM »
Ok I'm going for this one the weekend, just a couple of questions;

I'm guessing that 1 oz of Garlic and Ginger is around 2 Tablespoons each, do you think?

1 oz of Coriander, I'm thinking of using the steams only as I've read in other bases, but going to find it hard to judge 1oz? any ideas?

Oh and do you crush the Ajowan before adding, or add as is?

When making the final curries has anyone added stock from pre-cooked meat as described in his Madras recipe, the others don't mention the stock but I guess it can be added too?

Thanks peeps.
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Offline Bobby Bhuna

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Re: Bruce Edwards Curry Sauce & Basic Curry - From The Man Himself
« Reply #88 on: August 28, 2008, 02:28 PM »
Quote from: chowie on August 28, 2008, 02:01 PM
I'm guessing that 1 oz of Garlic and Ginger is around 2 Tablespoons each, do you think?

That should be roughly correct.

Quote from: chowie on August 28, 2008, 02:01 PM
1 oz of Coriander, I'm thinking of using the steams only as I've read in other bases, but going to find it hard to judge 1oz? any ideas?

I reckon a couple of tablespoons will do it. If you're worried you could buy some scales.

Quote from: chowie on August 28, 2008, 02:01 PM
Oh and do you crush the Ajowan before adding, or add as is?

I just add them. I've yet to find a whole one in my curry. They're so small and probably get blended or something.

Quote from: chowie on August 28, 2008, 02:01 PM
When making the final curries has anyone added stock from pre-cooked meat as described in his Madras recipe, the others don't mention the stock but I guess it can be added too?

I added it when I made it. I don't think it made a great deal of difference.

Hope I've been of some help ;D
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Offline chowie

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Re: Bruce Edwards Curry Sauce & Basic Curry - From The Man Himself
« Reply #89 on: August 28, 2008, 02:50 PM »
Quote from: Bobby Bhuna on August 28, 2008, 02:28 PM
Quote from: chowie on August 28, 2008, 02:01 PM
I'm guessing that 1 oz of Garlic and Ginger is around 2 Tablespoons each, do you think?

That should be roughly correct.

Quote from: chowie on August 28, 2008, 02:01 PM
1 oz of Coriander, I'm thinking of using the steams only as I've read in other bases, but going to find it hard to judge 1oz? any ideas?

I reckon a couple of tablespoons will do it. If you're worried you could buy some scales.

Quote from: chowie on August 28, 2008, 02:01 PM
Oh and do you crush the Ajowan before adding, or add as is?

I just add them. I've yet to find a whole one in my curry. They're so small and probably get blended or something.

Quote from: chowie on August 28, 2008, 02:01 PM
When making the final curries has anyone added stock from pre-cooked meat as described in his Madras recipe, the others don't mention the stock but I guess it can be added too?

I added it when I made it. I don't think it made a great deal of difference.

Hope I've been of some help ;D

Great help thanks Bobby B, ha I thought someone would say scales, I hate scales... I asked about the Ajowan because I've read that grinding just before use releases more flavor..

So can i pick your brains further since you've made this one,

1. Did you follow the new madras recipe which has less oil than the previous and how much base/stock did you add for each curry? The new one says 7oz ladle plus add more? the old one is 7oz plus stock if I remember. I asked the question because I have recently made around 5lbs of pre cooked chicken and the stock, looks, tastes and smells great.

2. Any other tips greatly received.

Chow


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