Topic: SnS's Base Gravy June 2008

[Robbo1979]

If people are really struggling to get hold of Kashmiri Mirch, it really is easy enough to find online and can be delivered in well under a week.  That's how I got mine...  in fact most of my ingredients were got online (with the exception of the common bits) since I don't know of ANY "Asian Grocers" anywhere near where I come from (Thetford, Norfolk, UK)

[SKAZE]

Yeah i thought so sns, i just wanted a second oppinion, i find some of the guys in the shop although friendly presume i dont know the difference between them and are just trying to help so it's all good. Im going to order some offline, where do people recomend, couple of places ive seen charge ?1 for the mirch then ?4 odd for p&p 

Cant wait to make this base though, i havent been making many bir meals last few months ive been doing alot of home style authentic currys but ive promised my girl id make her a restaurant style one and this bae looks really good 

[SnS]

Hi Skaze

Unfortunately all online shops will charge an excessive amount for small single orders.

Spices of India charge on all order below 30.00 squid.

If it is just the Kashmiri Mirch you are waiting for (to make the base), I would just substitute paprika + chili powder (make sure paprika powder is 'in date', as it has a short shelf life).

[Hargiwald]

Hi Hargiwald

Wondering how you were getting on now you've got the missing ingredients?

SnS 

I made another Madras, even better this time, partly because the madras powder you sent me was better than the stuff I found here in Sweden, but also a lot because I had methi now. I've also done some experimenting with different stuff, nothing to write up here but all good curries. I tried to make a Lamb Daal Gost (a dish that seems to have a thousand spelling variations), it worked out fine, but not great. I can't seem to find any recipes for that here though, so I'll just keep trying.

Funny thing though, I did make a really good curry, which reminded me of the Korais I get in my favourite place, just the other day. But I have no idea how to write down a recipe for it. This is partly due to the fact that instead of adding water I used a broth that I made by cooking water in a pan in which I had made a Chicken Tikka Masala earlier. It was just an attempt to get the dried in masala sauce to loosen up but the smell was lovely and I added some spices and bones and let it cook for a while. Doesn't sound very hygienic, I know, but the pan had only been standing for a few hours, and it worked. Is this something that others do? Because so far I haven't encountered anyone else mentioning it. Using broth, yes, but making it that way? The problem is that it seems totally unpredictable, because the broth didn't taste that much like the masala sauce, it seems only certain spices, mostly chili and paprika, gets stuck in the pan.

Damn I'm good at rambling. Anyway, SnS, do you have any more recipes as good as your madras to go with your base? It's time to try a recipe next time.

[SnS]

I'm working at perfecting a tiger prawn Jalfrezi at the moment, but I won't post until I'm 100% sure of the recipe.

In the meanwhile there are plenty of other recipes here that you can use this base with.

Regards
SnS

[Robbo1979]

In the meanwhile there are plenty of other recipes here that you can use this base with.

Regards
SnS

Could you point me at the alternative recipes this wonderful base can be used with please mate?

[Robbo1979]

*Bump*

Gonna make a fresh batch of base very soon and was still wondering what other curries this base will work well with?

Thanks for your help! 

[billycat]

Just tried this recipe SnS

bloody marvellous lol

should have tried it 6 months ago

you have it spot on mate

Mark

[SnS]

*Bump*

Gonna make a fresh batch of base very soon and was still wondering what other curries this base will work well with?

Thanks for your help! 

I can't really help here Robbo, as I've only used it on my favourites - Madras, Vindaloo, Phaal and Jalfrezi. I'm sure with the addition of essential ingredients it could work well with other curries such as bhuna, dopiaza, pathia, dhansak, etc. I don't think it would work on the really mild coconut/almond/cream based sweeter curries (korma, passanda, etc) .... or as Bobby would describe as the 'Gay' curries.

SnS 

[SnS]

Just tried this recipe SnS

bloody marvellous lol

should have tried it 6 months ago

you have it spot on mate

Mark

Glad you liked it Mark. What curry did you make with it?