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Author Topic: SnS's Base Gravy June 2008  (read 170,699 times)

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Offline billycat

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Re: SnS's Base Gravy June 2008
« Reply #170 on: April 11, 2009, 11:17 PM »
Sorry i should have said shouldnt i

i made your Madras
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Offline Robbo1979

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Re: SnS's Base Gravy June 2008
« Reply #171 on: April 14, 2009, 03:42 PM »
Hi SnS,

Thanks for the reply... I'll enjoy the madras some more before maybe looking at someone else's base for the 'gay' curries for 'er indoors.  ;)

Any suggestions where I can look for a good CTM recipe?  I had a quick scour of the site but never really had much luck.

Thanks again! :)
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Offline Robbo1979

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Re: SnS's Base Gravy June 2008
« Reply #172 on: April 14, 2009, 03:45 PM »
I will add to this thread that when making this curry, I usually marinade my chicken in a mixture of natural yoghurt and a generous tbsp of Tandoori powder overnight, cook and add at the end along with caramelised onions.  Works a treat.
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Offline SnS

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Re: SnS's Base Gravy June 2008
« Reply #173 on: April 14, 2009, 05:00 PM »
Quote from: Robbo1979 on April 14, 2009, 03:42 PM
Hi SnS,

Thanks for the reply... I'll enjoy the madras some more before maybe looking at someone else's base for the 'gay' curries for 'er indoors.  ;)

Any suggestions where I can look for a good CTM recipe?  I had a quick scour of the site but never really had much luck.

Thanks again! :)

They're in the Tandoori section.

Here are two for you to try ...

Cory Ander's https://curry-recipes.co.uk/curry/index.php?topic=1562.0
Curry King's https://curry-recipes.co.uk/curry/index.php?topic=539.0
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Offline Secret Santa

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Re: SnS's Base Gravy June 2008
« Reply #174 on: April 14, 2009, 08:06 PM »
Quote from: SnS on April 11, 2009, 05:12 PM
I don't think it would work on the really mild coconut/almond/cream based sweeter curries (korma, passanda, etc) ....

Hmmm, which immediately makes me wonder what the restaurant are using for these curries if not this?
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Offline SnS

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Re: SnS's Base Gravy June 2008
« Reply #175 on: April 15, 2009, 04:55 PM »
Quote from: Secret Santa on April 14, 2009, 08:06 PM
Quote from: SnS on April 11, 2009, 05:12 PM
I don't think it would work on the really mild coconut/almond/cream based sweeter curries (korma, passanda, etc) ....

Hmmm, which immediately makes me wonder what the restaurant are using for these curries if not this?

They use a different base for these types - don't they?  :P
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Offline joshallen2k

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Re: SnS's Base Gravy June 2008
« Reply #176 on: April 18, 2009, 03:38 PM »
SnS, I'm about to embark on my SnS 2008 base vs. BE 2008 head-to-head comparison.

Quick question, have you made any improvements/changes to the original recipe on Page of this thread? Do you still use potatoes?

Just want to make sure I don't miss any improvements you may have made.

Thanks,
Josh
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Offline SnS

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Re: SnS's Base Gravy June 2008
« Reply #177 on: April 20, 2009, 10:44 AM »
Quote from: joshallen2k on April 18, 2009, 03:38 PM
SnS, I'm about to embark on my SnS 2008 base vs. BE 2008 head-to-head comparison.

Quick question, have you made any improvements/changes to the original recipe on Page of this thread? Do you still use potatoes?

Just want to make sure I don't miss any improvements you may have made.

Thanks,
Josh

Hi Josh

No everything is the same as shown on page 1.

Regards
SnS
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Offline Derek Dansak

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Re: SnS's Base Gravy June 2008
« Reply #178 on: April 20, 2009, 12:20 PM »
cant wait to try this lot. i can never buy kashmiri mirch or kashmiri chilly. will normal chilly powder be ok. does kashmiri chilly taste alot nicer than normal chilly powder? cheers
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Offline Cory Ander

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Re: SnS's Base Gravy June 2008
« Reply #179 on: April 20, 2009, 01:18 PM »
Quote from: Derek Dansak on April 20, 2009, 12:20 PM
cant wait to try this lot. i can never buy kashmiri mirch or kashmiri chilly. will normal chilly powder be ok. does kashmiri chilly taste alot nicer than normal chilly powder? cheers

Kashmiri chili powder is really used as much (if not more so) for it's vibrant red colour rather than it's mild flavour.

Paprika (for colour/flavour), or any other mild chili powder (for piquancy), or a combination of the two (for colour AND piquancy) would be a reasonable substitute, in my opinion.
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