Topic: Bruce Edwards Curry Sauce & Basic Curry - From The Man Himself

[Bobby Bhuna]

I agree its a strong base, but this seems to be compensated for in the curry recipe.

I'm following the recipe too Josh. It is really good but just has too much of a bite for me.

[RobinB]

Yeah i think the oil makes all the difference,seems to keep the air from getting at it,I've had a jar in the fridge for a couple of weeks now and its still fine.

[matt3333]

Just a thought but in the BE post part shown below, he refers to reducing the spicing if using pre cooked ingredients. As most of us presumably use pre-cooked chicken does this mean the base spice quantity needs to be reduced.
Matt


This sauce replaces the one described in the second series of Curry House Cookery. As it is quite well flavoured, it works well with plain cooked meat or chicken. It will produce a perfectly acceptable curry with supermarket bought cooked chicken. If, however, you want to seriously reduce the spicing, then consider pre-cooking the main ingredient with some whole spices.

[JerryM]

matt,

i did not find the base to have too much spice in it and thought it was spot on. the saffron that i make regularly actually has more spice in it. it has almost 5 times more spice than KD so it may be down to personal preference.

surprisingly where i did have problems with the BE spec was with the madras - i had to up the spice mix (1/2 tsp spec c/w with 2 tsp i use myself in a 200ml portion finished curry)

[matt3333]

Certainly agree about the spice for the meal I tend to use between 10-15 ml in a main meal.
Oh Well just an idea.
Matt

[currytester]

An interesting point I discovered from the recipe notes was the cooking out of the chilli powder. Yesterday I made the BE Madras and tried my Extra Hot Chilli Powder out - cooked it out as described the Madras was OK (never been a favourite curry) but I got less heat from the chilli powder and havent had the flaming Ar###### effect afterwards. So I have definitely learned something of use not just in BIR cooking but for all aspects - Thanks a very good tip

[JerryM]

Currytester,

by luck i have always added chilli to the spice mix and as a result fried it as BE suggests - the only problem i find is u can't stop coughing if u don't open the back door.

am sure we will get u sold on madras eventually

[Yousef]

Tonight's chicken madras made from the Bruce Edwards Curry Sauce....superb

[joshallen2k]

Looks just like when I make it. I know how good that dish is.....

[rdlbooth]

Hi, I have read with interest all the posts about this curry base and thought I'd give it a go for my first attempt at a base, one question though and probably a stupid one..........but the spice mixture is listed as "SPICE MIXTURE. Coriander / Turmeric / Cumin / Curry Powder 8:7:5:4 parts by volume." what does this mean and what quantities do the relate to?

Thanks

Les