Gday Mick
Photo = That's a 60 litre on the big burner.
Upscaling my 3 hour base recipe
Not a drastic trade up on ingredients for this.

Onions = Whatever it takes to fill or overfill the pot.
1 Large bulb of Garlic. and half again
3 inch piece of fresh ginger. and half again
A quarter of medium white cabbage. and half again
1 large capsicum.
300ml any vegetable oil
3 medium carrots.
A handful of fresh coriander stalks.
2 tbsp of Salt.
2 tbsp Tumeric
Water filled halfway up the pot
Put a lid on and Boil it up for at least an hour, add 100ml of tomato puree, 5 rounded tbs of mixed pdr, then a tick over
on a steady rolling simmer for another hour.
After blending and probably not sieving, top it up with water, bring it back to a boil and then a low simmer until the oil releases.

Most Restaurants have more than one pot and most I know do the transfer and bhagar part of the process,
but this one pot method will work just as well.



In the video clip a 60ltr pot in action, full of Garabi

Good Luck and hope this helps. - cheers Chewy

http://youtu.be/Yh6uwLKE2l0


"https://www.youtube.com/v/Yh6uwLKE2l0?version=3&hl=en_US&rel=0"

Thanks Chewy

Much appreciated. Can I just ask you whether your chefspoon measures are 4 tbsp each or 2?

Hi Mick
I'll change that
My chefs spoon is around 3 tbs,
Just add 5 rounded tbs of mixed pdr, should be ample spice for this.
cheers Chewy

Thanks mate.

Quote from: haldi on June 19, 2012, 06:54 PM
Hi Mick
Why don't you try Curry Barking Mad's little India recipe?
That's a full sized base and there's video, to show how to do it
That way you won't have to scale up a recipe

Just as an update.

I actually made the scaled down version of this at weekend and cooked up 4 curries on Saturday night. At first I wasn't sure, but on Sunday i made a Korma and a Vindaloo..................I was impressed.

It was definitely the best tasting Korma I have made so far, (but I used Carnation as I had no cream in the fridge)  and the vindaloo, was very tasty too, but didn't seem as hot as usual. (same spices and amount of chili...CA's Vindaloo recipe). There is obviously chemistry going on with different bases and different mixed powders. (I am using C2go's mix powder).

I will try this again, and use Little India mix powder too, to see if there are any differences.

I remember commenting a couple of months ago "if it ain't broke don't fix it" coz I was more than happy with the results I was achieving, but now................here we go again, trying different things and noticing differences along the way.

I am not sure whether it is better than the CA or Chewy base, but it IS different in texture and in taste.

Bloody addictive this curry making malarky ;-)

Hey Mick - did you end up with your "curry in a park"? Sounds massive!
Cheers
Steve

Quote from: SteveAUS on August 24, 2012, 03:23 AM
Hey Mick - did you end up with your "curry in a park"? Sounds massive!
Cheers
Steve

Hi Steve

I actually started typing out a response to this last night, but felt a bit silly, so didn't bother posting it......but:

The guy that suggested it and bought the 50 litre pot has gone working up north in the mines on a 4 on 1 off basis, so it's been a bit difficult. The weeks that he's been home, the weather hasn't been the best, and obviously with only a week back home at a time, family takes priority.

Other mates have been ill with colds and flu, so it's just not worked out for us all yet.

We WILL do it, we'll most likely wait for late spring/summer and guaranteed good weather.