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

[Bobby Bhuna]

I think I'll remove my druken curry post...

[joshallen2k]

Have you tried the base with other recipes yet?

I've tried it with Stew's Jalfrezi, a CTM, a Korma, and a Vindaloo (just a hotter version of the curry recipe he provided)

As Bruce's base is well-spiced I followed the lead of the curry recipe he provided and reduced the spice mix at curry time for each of the above.

Each as good as I've ever made.

-- Josh

[Bobby Bhuna]

As Bruce's base is well-spiced I followed the lead of the curry recipe he provided and reduced the spice mix at curry time for each of the above.

Hey Josh,

is it really that heavily spiced. What's a level tbsp? About 7.5ml assuming a rounded one is 15? (I really don't know I'm just guessing here - maybe someone else can clarify). So it's 4.5 tbsp if I remember correctly, or 4.5 x 7.5ml = 33.75ml. So what's that? Just over 3 dsrt spoons of spice mix? Seems pretty reasonable to me.

[parker21]

hi bb
1 tbsp is 15ml and that is when level. 1dsp is 10ml and 1tsp is 5ml.
regards
gary

[Bobby Bhuna]

hi bb
1 tbsp is 15ml and that is when level. 1dsp is 10ml and 1tsp is 5ml.
regards
gary

Oh, sorry, I just assumed that was when they're rounded but you're right enough. It is quite heavily spiced. It's still possibly the best base I've used yet. I've just made another Lamb Madras and a mild chicken curry just now. My Madras was great and my gf loved her curry - she said it was great. She still doesn't think it's the best I've made though... I think it must be up there.

[joshallen2k]

BB - I guess the question is how much spice mix did you use in your base? I'd figure if you used half the amount the effect on the finished base would be significant. Using this base how much spice mix did you put in the curry itself?

-- Josh

[Bobby Bhuna]

BB - I guess the question is how much spice mix did you use in your base? I'd figure if you used half the amount the effect on the finished base would be significant.

Hi Josh, I used level tbsps, literally with a spoon and a knife - I just didn't know how much the volume for one was - I thought 15ml was for a rounded one.

[chowie]

Ok I'm going for this one the weekend, just a couple of questions;

I'm guessing that 1 oz of Garlic and Ginger is around 2 Tablespoons each, do you think?

1 oz of Coriander, I'm thinking of using the steams only as I've read in other bases, but going to find it hard to judge 1oz? any ideas?

Oh and do you crush the Ajowan before adding, or add as is?

When making the final curries has anyone added stock from pre-cooked meat as described in his Madras recipe, the others don't mention the stock but I guess it can be added too?

Thanks peeps.

[Bobby Bhuna]

I'm guessing that 1 oz of Garlic and Ginger is around 2 Tablespoons each, do you think?

That should be roughly correct.

1 oz of Coriander, I'm thinking of using the steams only as I've read in other bases, but going to find it hard to judge 1oz? any ideas?

I reckon a couple of tablespoons will do it. If you're worried you could buy some scales.

Oh and do you crush the Ajowan before adding, or add as is?

I just add them. I've yet to find a whole one in my curry. They're so small and probably get blended or something.

When making the final curries has anyone added stock from pre-cooked meat as described in his Madras recipe, the others don't mention the stock but I guess it can be added too?

I added it when I made it. I don't think it made a great deal of difference.

Hope I've been of some help ;D

[chowie]

I'm guessing that 1 oz of Garlic and Ginger is around 2 Tablespoons each, do you think?

That should be roughly correct.

1 oz of Coriander, I'm thinking of using the steams only as I've read in other bases, but going to find it hard to judge 1oz? any ideas?

I reckon a couple of tablespoons will do it. If you're worried you could buy some scales.

Oh and do you crush the Ajowan before adding, or add as is?

I just add them. I've yet to find a whole one in my curry. They're so small and probably get blended or something.

When making the final curries has anyone added stock from pre-cooked meat as described in his Madras recipe, the others don't mention the stock but I guess it can be added too?

I added it when I made it. I don't think it made a great deal of difference.

Hope I've been of some help ;D

Great help thanks Bobby B, ha I thought someone would say scales, I hate scales... I asked about the Ajowan because I've read that grinding just before use releases more flavor..

So can i pick your brains further since you've made this one,

1. Did you follow the new madras recipe which has less oil than the previous and how much base/stock did you add for each curry? The new one says 7oz ladle plus add more? the old one is 7oz plus stock if I remember. I asked the question because I have recently made around 5lbs of pre cooked chicken and the stock, looks, tastes and smells great.

2. Any other tips greatly received.

Chow