Topic: Curry in a hurry

[bigboaby1]

This will not be in my EBOOK..it can only be viewed here, and yes yet again another base sauce,sorry guys..This has been scaled down from the 25k takeaway down to 1k that we now use in the takeaway by the new owners..I now cook from fresh and never freeze currys..Ive never been a fan of turning a curry base into a block of ice..I can't recall any takeaways who store their base in that way..To me it's never the same...I made 4 currys from this enough to feed 5 to six people

This sauce has a hint of sweetness which comes from using mango chutney and brown sugar
STEP 1
1 KG ONIONS
2 PLUMMED TOMATOES
A SMALL PIECE OF GREEN PEPPER
1 TSP CUMIN SEEDS
COOK UNTILL SOFT

STEP 2
SPICED OIL
4 CLOVES
2 BAY LEAVES
4 CARDAMON PODS
1 SMALL CINNAMON STICK
1 TABLE SPOON CORIANDER SEEDS CRUSHED
COOK FOR TEN MINUTES AND STRAIN..

STEP 3
ADD THE REMAINING SPICES AND OIL TO THE BASE ONCE REDUCED
1/2 TSP CHILLI POWDER
1 TSP GARAM MASALA
1 TSP TURMERIC
1 TABLE SPOON SALT
1 HEAPED TABLE SPOON OF BROWN SUGAR
1 HEAPED TABLE SPOON MANGO CHUTNEY
1 TABLE SPOON T/PUREE
1 HEAPED TABLE SPOON GARLIC AND GINGER PASTE
2 TABLE SPOONS CREAMED COCONUT
A FEW SQUIRTS OF LEMON JUICE

https://www.youtube.com/watch?v=COvc5CqnwBE

[Peripatetic Phil]

Time someone said "thank you" for this.  So let that someone be me.  Thank you, Bigboaby.
** Phil.

[Madrasandy]

Have you made it yet Phil?

[Peripatetic Phil]

Have you made it yet Phil?

No, it's crispy and aromatic duck all this week until there is no more duck left ...
** Phil.

[Madrasandy]

haha, interested to hear any attempts at this, sounds like it could be a little sweet though

[Garp]

I'd give it a go but don't understand it.

Does Step 1 have no oil?

Where does the spiced oil in Step 2 come from?

[Madrasandy]

looks like no oil step 1
step 2 is making the spiced oil i believe

[Garp]

No mention of the quantity of oil then bud. Not very clear at all.

[George]

It's so good of the man with many names to post this. I'm sure he thought the 'experts' on here could work out the details for themselves but maybe not.

For what it's worth, here's my take:

Step 1: make the base sauce. I'd add the normal quantity of water for a base sauce with 1kg onions, not least because there's no water mentioned anywhere and, surely, a base sauce must have water. Cook the base sauce for whatever time you usually use.

Step 2: make the spiced oil. I'd use the same amount of oil as typical for a base sauce with 1kg onions. For me, that would be 300ml. Add the whole spices and simmer gently for ten minutes.

Step 3: as BB says, add the powdered spices and spiced oil to the base sauce from stage 1. There's nothing in there which needs much cooking beyond a warm-up, so I'd then simmer the base sauce for 10 minutes max.

[Garp]

I'm sure he thought the 'experts' on here could work out the details for themselves but maybe not.

What about the 'non-experts', George. I don't consider myself an 'expert' but I do consider myself experienced, and it didn't make much sense to me.

What would the new people we are trying to attract to this wonderful utopia of BIR information make of it? Not a lot, I'd say.

If I'd posted a recipe/method like that, I'd be ridiculed.

Boab, can we have the detailed recipe please?