Hi Nick,

The ebay item is here:

http://www.ebay.co.uk/itm/EASTERN-STAR-CURRY-POWDER-USED-RESTAURANTS-CHINESE-INDIAN-/120822982379?pt=UK_Home_Garden_Food_SM&hash=item1c219c66eb

Read carefully as you want the mixed powder made with this stuff, not the basic curry powder.
You can put this instruction in a message as you make the order.

I'm expecting my half pound tomorrow having used up most of my free sample in 2 very nice curries.

BTW I have no connection in any business/money sense with ifindforu.

Cheers,

Paul

Great, thanks Paul. Have you made this base yet? I am always open to trying something different (currywise that is!!)

Quote from: madstwatter on December 06, 2011, 09:16 PM
Great, thanks Paul. Have you made this base yet? I am always open to trying something different (currywise that is!!)

I haven't made this one yet as I need some more ingredients but I will certainly be making it as soon as I can.

I have pretty high hopes for this one.

Cheers,

Paul

Quote from: ifindforu on December 03, 2011, 01:42 PM
2 KILO OF ONIONS
3/4 BUNCH OF CORIANDER THE STALK SIDE
1 CARROT
1 GREEN PEPPER
1 POTATO
1/2 CHEF SPOON OF COCONUT MILK POWDER OR 1/4  BLOCK OF COCONUT CREAM
1/2 TIN LIQIDIZED TOMATOES
1/2 CHEF SPOON OF GOOR
1 CHEF SPOON VEG GHEE
SALT MAYBE 1/4 TO HALF CHEF SPOON
HALF CHEF SPOON OF TURMARIC
1 BULB OF GARLIC

PUT IN A SAUCEPAN THE ONIONS,CARROT UNPEALED,THE POTATO UNPEALED
AND THE GREEN PEPPER SLICED UP/ADD THE GHEE AND TURMARIC,AND TOMATO JUICE
AND THE BULB OF PEELD GARLIC NOT CHOPPED
NOW FILL HALF UP WITH WATER,AND ADD SALT BRING TO BOIL SHIFTING ABOUT NOT TO BURN
ADD THE CORIANDER AFTER 10 MINS
REDUCE THE HEAT AFTER ABOUT  HOUR,TOPPING UP A LITTLE OF WATER ALONG THE WAY
AFTER 1 HOUR OF THE COOKING PERIOD NOW FILL UP WITH WATER AND BRING BACK TO BOIL
NOW ADD THE GOOR AND COCONT
BOIL ON LOW HEAT FOR ABOUT 2 HOURS
NOW TURN OFF HEAT AND LEAVE TO SETTLE LEAVE OVER NIGHT
NEXT DAY
PUT ABOUT 1/4 LITE OF OIL IN A WOK GET HOT  AND ADD ABOUT 1 TIN TOMATOES NO JUICE
FRY FOR ABOUT 5 MINS NOW ADD GINGER /GARLIC PASTE HALF CHEF SPOON/ RATIO 2 TIMES GINGER TO 1 GARLIC
FRY FOR ANOTHER 3 MINS,NOW ADD JUST OVER 1/4 CHEF SPOON OF MIXED POWDER COUNT 25 SECONDS
AND ADD IT TO THE SAUCEPAN THAT YOU COOKED THE NIGHT BEFORE
USE A HAND LIQIDIZER AND BLEND LEAVE TO COOK FOR ABOUT 10 MINS REDUCE HEAT FOR ABOUT HALF HOUR AND THE OIL SHOULD RAISE TO THE SURFACE NOW YOU GOT YOUR GURAVY
ADD A LITTLE MORE GOOR/SALT/COCONUT TO YOUR TASTE IF YOU FEEL IT LACKING
THE SAUCPAN I USE IS BIG ENOUGH TO HOLD ALL THE INGREDIENTS AND MORE WATER TO THIN DOWN
ITS A LARGE SAUSPAN
WE FREEZE AND USE WHEN WANTED you probably can half the ingredients if you want less

IF YOU WISH TO USE THE CORRECT MIXED POWDER THEN HAVE A LOOK ON E*** YOUR CHOICE

You need the guravy thin,to make a basic sauce just put some oil in a frying pan,some garlic paste,tomato puree
fry for about 4 mins
now put in 1 heaped teaspoon of mixed powder fry only 10 seconds then add guravy fry for approx 5 min it will then thicken,Now you can use your skills with Jalfrezi bhunna cook until thicker/chicken meat whatever you like

Quote from: madstwatter on December 06, 2011, 08:42 PM
I hope you don't mind but I wrote out your base as I intend to make this next. Is there anything I have got wrong or misinterpreted? How can I get my hands on some of your special spice mix?

3/4 Ltr Vegetable Oil

Thanks for this Nick.  Nearly fell off my chair when i read 3/4 ltr of oil though   More oil than Taz's ;D.  Think that should read 1/4

Good spot and thankyou. I did copy and paste this from a Word doc but the quantities were question marks and must have made an error when updating.

Quote from: madstwatter on December 07, 2011, 12:24 PM
Good spot and thankyou. I did copy and paste this from a Word doc but the quantities were question marks and must have made an error when updating.

Will be very interested in the end result and the quality of the dishes that it produces.  I've added this to my "to do" list sometime soon.

I have been watching this thread with great interest, as the cooking methods are similar to several base demos I have had
This small version quantity may well work, but they are clearly incorrect for an upscaled base
You only need one can of tomatoes for a whole big base and only  1 green pepper

So I tried ifindforu's recipe!
Real points of interest are the reversal of quantities of garlic ginger
This is only the second time, I have heard of someone using more ginger than garlic

and also the baggar cooking that ifindforu mentioned a while ago
Cooking the whole plum tomatoes in oil was very odd
They went a charred colour
and the 25 second cook count of spice, gave an amazing aroma
really powerful
Although the finished base seems very ordinairy, I am hoping it will show hidden qualities when heated
The spice mix I used was one I was given from a takeaway
It's a blend of coriander,cummin,paprika,turmeric,mild madras and garam masala

Has anyone else had a go yet?

I made this base but swapped the ghee for oil at the start and used  rajah curry powder rather than the mysterious mixed powder.  Turned out to be a very subtle base.  I then used panpots bhunna final dish without using pataks tandoori paste. The result was very good, but i would use less oil next time in the base.

I think part of the secret is NOT to use mix powder in the finial dish and to add a good tsp of methi and  and garamasala.

I feel I've gone backwards recently, but this seems a good way forward again for me- with some more tweaking needed of course :-)

Hi Jeera, I previously posted about the relevance of mix powders, as obviously being familiar with Panpot's Ashoka stuff, you will know there is no mix powder used in either base or dish. Local to me 'Punjabi Masalas' are according to the menus, widely used, which could either be garam masala or mix powder. Panpot witnessed i think East end garam masala being used in the dish. The Ashoka, using no mix powder in the base, still have the unusual flavour,which we are all looking for in their Korma,, which contains nothing more than base & uht cream, which in my personal process of elimination leaves me with the ingredients/cooking of the base & spiced oil
Regards
ELW