Topic: My Local Indian Curry Base

[mike travis]

Hi ANNAM,  looks like your on to something there. Looking forward to seeing the fruits of your labour. well done..... ;D

[ANNAM]

HI MADE THE BASE SAUCE TASTES PRETTY GOOD  ;D
MY BEST EFFOT SO FAR
 INGREEDIENTS AS FOLLOWS 

   8 ONIONS ROUGHLY CHOPED
   8 CLOVES OF GARLIC
   35 CORIANDER STEMS ( NO LEAVES)
   1 RED PEPPER ROUGHLY CHOPED
   1 GREEN "      "      "
   
   3 HEAPED TEA SPOONS DRIED FENUGREEK
   1   "     "   "     CUMIN POWDER
   1   "     "   "     CORIANDER POWDER
   1  LEVEL SPOON  TUMERIC
   2 TEA SPOONS SALT
   1/2 TEA SPOON ASAFOETIDA
   3/4 PINT VEG OIL
   4  PINTS WATER
   1 TIN CHEAP TOMATOES
   1 TABLE SPOON HEAPED OF PAPRIKA

  PUT ALL THE INGREDIENTS IN A LARGE STOCK POT (EXCEPT TOMATOES AND PAPRIKA)
  BRING TO THE BOIL THEN SIMMER WITH THE LID ON FOR 1 HOUR ALLOW TO COOL  THEN
  BLEND TIL SMOOTH PUT BACK IN THE STOCK POT(WITHOUT THE LID OFF) AND SIMMER BLEND THE TOMATOES THEN
  ADD TO STOCK POT ALONG WITH THE PAPRIKA, STIR WELL THEN SIMMER FOR AT LEAST ONE
  HOUR STIRRING GENTLY FROM TIME TO TIME YOU WILL NOTICE SOME FROTH RISING TO THE TOP
  THEN YOU WILL NOTICE POOLS OF GOLDEN OIL , THIS MEANS ITS DOING OK WHEN YOU GET
  TO THIS STAGE SKIM OFF THE FROTH BEST DONE WITH A LADLE TRY TO LEAVE THE OIL
  THE OIL SHOULD START TO JOIN TOGETHER AT THIS STAGE TURN OFF THE HEAT AND PUT THE LID ON AND ALLOW TO COOL FOR A WHILE YOU SHOULD END UP WITH A GOLDEN BROWN FILM OF OIL COVERING MOST OF THE SAUCE THE SAUCE SHOULD BE QUITE THIN NOT MUCH THICKER THAN TOMATOE SOUP . THIS IS VERTUALLY THE SAME AS MY LOCAL BIR APART FROM A BIT MORE TOMATOE AND  THE EXACT AMOUNT OF SPICES WHICH ARE VERY LITTLE IN THIS AMOUNT OF BASE
BUT IT DOES TASTE GREAT I THINK THAT THE CORRIANDER STEMS MAKE A DIFFRENCE TRY IT OUT PLEASE IT WILL BE GREAT TO GET YOUR VIEWS ON THIS I WILL POST ON THE DISH LATER IN THE WEEK ANNAM
   

[ANNAM]

SORRY ABOUT THE SIZE OF THE PIC DONT NOW HOW TO MAKE IT SMALLER ITS THE BASE WITH ALL THE OIL SITTING ON TOP WHEN I SORT OUT THE PICS I WILL POST SOME MORE ANNAM

[Rai]

this might help you with your pics annam http://www.curry-recipes.co.uk/curry/index.php?topic=1475.0

[Secret Santa]

Thanks for that ANNAM. No real surprises in that base, it has all the normal stuff you would expect and the pic looks good. Are you going to skim that oil off or mix it back into the base?

[Secret Santa]

Hi ANNAM

If you use winXP you should download the Microsoft image resizer from here:

http://www.microsoft.com/windowsxp/downloads/powertoys/xppowertoys.mspx

The download is on the right hand side of the screen and is called "image resizer"

It's really easy to use, you right click on the image or images you want to resize and just put in your size requirements and away it goes. It really is simple, no complicated graphics programs to get used to. Try it.

[ANNAM]

THANKS FOR YOUR HELP WITH THE PICS GUYS HERE IS THE BASE SAUCE BEING MADE[/img][/img][/img]
WILL POST ON THE DISH SOON CHEERS ANNAM

[Cory Ander]

Nice pics Annam...thanks for posting them 

[ANNAM]

HI EVERONE IVE MADE THE DISH THAT I WAS SHOWN SPECIAL CHICKEN MASALA

            INGREEDIENTS
 
        3/4 PINT BASE SAUCE     3 OR 4 CHICKEN BREASTS PRE COOKED AND CUT UP
         5 MATCH STICK SIZE PIECES OF GINGER
         1 CLOVE OF GARLIC ROUGHLY CHOPED
         1/2 TEA SPOON TUMERIC
         1/2 "    "    SALT
         1 1/4 "   "   CORIANDER
          1    "   "   CUMIN
          1     "  "   DRIED FENUGREEK
          1  "     "   CHILLI POWDER
         2   "   "     PATAKS BALTI PASTE
         4  TABLE SPOONS MASALA PASTE
           1 LARGE ONION SLICED INTO LARGE PIECES
           1 GREEN PEPPER CUT QUITE LARGE
           1 TOMATOE
           FRESH CORIANDER
           2 TEA SPOONS TOMATOE PASTE

       METHOD
       PUT ABOUT 2 INCHES OF OIL IN A PAN AND WHEN HOT ADD ONION AND PEPPER
       WHEN QUITE SOFT TAKE OUT AND DRAIN
       INTO ANOTHER PAN PUT 4 TABLE SPOONS OF OIL OR GHEE
       WHEN HOT ADD GINGER AND FRY TILL LIGHTLY GOLDEN THEN ADD THE GARLIC STIR
       THEN ADD ONION AND GINGER AND TOMATO PASTE STIR ROUND THEN ADD 1/2 BASE
       SAUCE STIR IN THEN ADD ALL THE SPICES MIX WELL THEN ADD MASALA PASTE 
       I WAS LUCKY ENOUGH TO BE GIVEN THIS BUY MY LOCAL BIR BUT YOU COOK DOWN AN
       ONION CHOPED WITH FENNEL SEEDS AND BLACK ONION SEEDS WHEN SOFT BLEND TILL
       SMOOTH ADD SUGAR SALT AND CREAMED COCONUT NOT SURE OF EXACT AMOUNTS HE ALSO
       PUTS IN A LITTLE RED FOOD COLOUR.
       MIX THIS IN WELL AND ALLOW TO FRY THEN ADD PATAKS BALTI PASTE ,(HE USES THIS
       AS IT TAKES TO LONG TO MAKE UP THIS TYPE OF PASTE )
       THEN ADD PRE COOKED CHICKEN CHUNKS
       STIR  THEN ADD THE REST OF THE BASE SAUCE CHOPED TOMATO AND CORIANDER  ;D

       I FROZE MY BASE SAUCE IN PINTS BUT HAD ABOUT 1 1/4 PINTS LEFT OVER SO I
       USED ALL OF THIS IN MY DISH WHICH DID TURN OUT A BIT THIN BUT STILL TASTED
       PREETY GOOD IN MY LOCAL BIR THEY USE TANDOOR TIKKA PIECES IN THIS DISH
       I USED GRADE A FROZEN FROM ICELAND PUT IT IN A MICROWAVE DISH WITH CURRY
       LEAVE 1 CARDOMON POD 4 CLOVES 1/4 SPOON OF TUMERIC ADDED 1 INCH OF WATER
       THEN COVERED PUT ON HIGH FOR 10 MINS TUN IT OVER THEN GIVE IT ANOTHER 3 MINS
       THEN CUT UP INTO PIECES TURNS OUT VERY TENDER ( I COOK FROM FROZEN TURNS
       OUT BETTER  THE  MASALA PASTE THEY MAKE IN A LARGE BATCH SO ITS HARD TO GET
       THE EXACT AMOUT BUT I WOULD THINK 1 TEA SPOON OF ONION SEEDS AND ONE FENNEL
       WONT BE FAR OUT .
       MY DISH TASTED SIMALAR TO MY LOCAL BIR BUT NOT QUITE THE SAME STILL VERY NICE
       MY MISSUS LOVED  IT  : HOPE YOU TRY TO MAKE THIS SO I CAN SEE WHAT YOU THINK
       BELOW ARE PICS OF THE MASALA PASTE I WAS GIVEN AND THE FINISHED DISH
        LOOK FOWARD TO HEARING YOUR COMMENTS PS THEY ALSO ADD LAMB SHEEK KEBAB MEAT
        AT THE END OF THE DISH I LEFT THIS OUT BUT IT DOES GIVE A LOVELY TEXTURE TO
        IT

       THANKS ANNAM http://
       
       
       
           

[Secret Santa]

Thanks ANNAM that's a great post. I find the masala paste very interesting because it's undoubtedly used in other recipes as well. I'm definitely going to try this when my current batch of base sauce runs out. The only thing i would have wished for would be that he had showed you something like a madras because then i could at least compare to what I know. These "special" dishes tend to vary from one place to another so it's difficult to know if you're on the right track when you make it yourself. Also can you explain the sheek kebab bit please, does it go in raw, is it crumbled?