Curry for the masses

[Curry linguist]

Hi all.
I run a British bar in the algarve. Our best seller is my home made curry. However i strive to make it better.
I'm looking for a base curry i can just add cream to and maybe some garam Marsala freshly made to give a good medium to mild heat to please the masses. I currently make a batch of about 60 portions at a time and just reheat ding ding adding some chicken we preroast at some stage and reheat on a medium heat to so as not to obliterate the chicken / curry ...  My present curry bothers me even tho its popular i want a more authentic taste. I know this will horrify  a lot of you,however we have a very small kitchen and a large menu. I neeed a good curry i can make in large batches to please the masses which ultimately will have to be microwaved . Help!

[fried]

This man might just be your saviour.

https://curry-recipes.co.uk/curry/index.php/topic,12487.msg101208.html#msg101208

[Peripatetic Phil]

This man might just be your saviour.  976bar

I fully concur.
** Phil.

[fried]

This man might just be your saviour.  976bar

I fully concur.
** Phil.

I've always wondered how you turn a link into another word. Give me a clue, Phil!

[Curry linguist]

Thanks Phil. However i need to make my own base sauce. Not a manufactured one. We make everything from scratch albeit it reheated from the masses. Perhaps this guy has another recipe with his own base.

[Gav Iscon]

I've always wondered how you turn a link into another word. Give me a clue, Phil!

Click on the Insert Hyperlink button and format your required page as follows

(url= http://curry-recipes.co.uk)Lush Curries(/url)

I've changed the [ ] for ( ) so you can see.

Hope that makes sense.

[Gav Iscon]

Thanks Phil. However i need to make my own base sauce. Not a manufactured one. We make everything from scratch albeit it reheated from the masses. Perhaps this guy has another recipe with his own base.

He makes his own base sauce using the Taz recipe.

Taz Base recipe

Basically the base sauce, and there are plenty recipes for them, form the base for the different BIR curries on this site and Indian restaurants

If you search Bulk in the search function using the home page, you'll get the dishes Bob (976Bar) has cooked for the University he works at.

[Peripatetic Phil]

I've always wondered how you turn a link into another word. Give me a clue, Phil!

What I normally do is just type continuous prose (such as this).  Then I highlight a short stretch of text such as this, and press (in sequence) the URL, Underline and Change font colour buttons.  I then position the insertion point just before the close-square-bracket of the opening URL tag, type an "=" sign, and then paste the desired URL.  In the current example, the pasted URL is just "#", as I don't particularly want to link to anything.  Otherwise it would be a full URL starting "http://".

** Phil.

[Peripatetic Phil]

Thanks Phil. However i need to make my own base sauce. Not a manufactured one. We make everything from scratch albeit it reheated from the masses. Perhaps this guy has another recipe with his own base.

Gav Iscon has it spot on.  The Taz base is not proprietary, and is documented on this forum.  Bob ("976bar") also says you can use any base.

** Phil.

[George]

I'm looking for a base curry i can just add cream to and maybe some garam Marsala freshly made to give a good medium to mild heat to please the masses.

Chicken korma springs to mind because (a) it's based on cream/milk (b) it's one of the most popular curries in terms of mass appeal, even though many people here find it hard to believe and (c) it's fast.

Try my recipe, scaled up about 50 or 60 times:

https://curry-recipes.co.uk/curry/index.php/topic,312.0.html

I use the MarkJ base sauce scaled back to 2 onions. If you make his original recipe, based on 30-35  onions, it would surely cater for your masses. The MarkJ base sauce is here:

https://curry-recipes.co.uk/curry/index.php/topic,1267.0.html