Topic: Jb's takeaway base gravy

[fried]

I'd use coconut milk powder if you can get it. Where do you live?

I'd omit the coconut block rather than using coconut milk as it's going to change the base to much for my liking.

[chilli pepper]

Hi and thanks for the reply. I don?t think I can get coconut milk powder either  My only chance is a small indian spice shop that supplies the restaurants, so it may be worth me asking in there - although all I have ever seen in there is dessicated coconut and milk. What exactly is "Coconut block"? Is it a chilled product or to be found on the shelf? I?m in Fuerteventura, Canary Islands

[Naga]

Spices of India deliver to the Canary Islands, although the shipping charge is a hefty

[Pugs]

The chef then explained that in the takeaway they leave the gravy like this(it's quite thick) and then add water to thin when they need it.It should be very thin,like watery soup.However when it hits the hot pan it will thicken.Finally take another pan,add a chef's spoon of oil and add a very finely chopped garlic clove and brown it.Tip this into the gravy(rinse the garlic pan out with a spoon of gravy).This seemed to give the gravy a fantastic smokey like flavour.Simmer the sauce for about half an hour and the oil should begin to rise.

I haven't tried this base yet but can somebody clarify what we do at home at this stage? Do we add enough water to turn into watery soup, add the garlic tarka, cook on and then divide up to freeze down\use up? Or should it be that the final stage is only done when about to use in a curry?

[Naga]

For making a curry, I use equal parts of JB's base and water.

As I invariably make double-portion curries, I freeze the finished base in 225g portions (using small, self-sealing supermarket food bags), then add a further 225g of water when I'm ready to cook.

Works for me!

[Naga]

Just put of interest, I use a spreadsheet to record my most-used recipes and to provide a scalable guide in case I have more or less than the 'standard' amount of the main ingredient. I've done this with JB's base...


Original Quantity


Half Quantity (Scalable)

Although the ingredient list doesn't change in any way, typing the amount of main ingredient in the red box scales the rest of the ingredients amounts accordingly.

[chilli pepper]

Thanks for the reply re the coconut "block" naga - thanks to your tesco link I was able to find what I was looking for in the Indian Spice shop, silly me, I didn?t realise "block" was, in fact "creamed Coconut" I?ll now be trying out a madras or two using this base 

[Naga]

...I?ll now be trying out a madras or two using this base 

Good luck with your currying! Let us know how you get on.

[Pugs]

For making a curry, I use equal parts of JB's base and water.

As I invariably make double-portion curries, I freeze the finished base in 225g portions (using small, self-sealing supermarket food bags), then add a further 225g of water when I'm ready to cook.

Works for me!

Cheers, 225g of water or 225ml?

Do you have a copy of your spreadsheet please?

[Peripatetic Phil]

[225g of water or 225ml?

Unless your water is unusually heavy, I think you will find they are (as near as d@mmit) one and the same thing ...

** Phil.