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

[SKAZE]

Hey everyone, im going to make up a batch of the base tomo for the first time and then make the basic curry he recomends underneath using these ingredients
* OIL. 1 Fl. oz.
    * THINLY SLICED PEPPER OR ONION. A few slivers.
    * TOMATO PUREE. 1 LEVEL tsp.
    * SPICE MIXTURE. 0.5 Tsp.
    * CHILLI POWDER. As required. 1 LEVEL tbsp. For fairly serious Vindaloo.
    * DRIED FENUGREEK LEAVES.   1 small pinch.
    * SALT. 2 pinches.
    * COOKED MEAT OR CHICKEN. 1 portion / as required.
    * CORIANDER LEAVES. Chopped / as required

... but i cant see where it says how much base to use in that particular recipie, can any one recomend how much to use please?

Also, im presuming that this base can be used with any of his other recipies from this document, even though in this particular document the gravy has a different recipe?

http://www.curry-recipes.co.uk/curry/index.php?action=dlattach;topic=428.0;attach=131


   

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[chowie]

Around 250ml-300ml I thinks about right for me. If you have a ladle measure how much liquid it holds and calculate it by how many scoops you need to add.

[SKAZE]

Is that just what you use though, im a bit confused to why it doesnt say exactly how much to use when other recipis do? 

[chowie]

Is that just what you use though, im a bit confused to why it doesnt say exactly how much to use when other recipis do? 

I think you find people use anywhere between 200ml & 300ml. This is Bruce's update http://www.curry-recipes.co.uk/curry/index.php?topic=3074.0 may make it clearer for you (worth reading), he says 10floz which is around 290ml I believe.

[SKAZE]

Ah thats solves that for me, thank you kindly, this forum is so helpfull and friendly 

[SKAZE]

Well, ive just made the base and its cooling now, it isnt the red solour that other peoples are, i followed the recipie to the dot apart from the ajowan seeds, this is how it looks...



What would cause it not to be the red solour, will this make a difference to the finished curry?

[chowie]

Well, ive just made the base and its cooling now, it isnt the red solour that other peoples are, i followed the recipie to the dot apart from the ajowan seeds, this is how it looks...



What would cause it not to be the red solour, will this make a difference to the finished curry?

I can't remember mine being that red, I take it the tom puree has been added, maybe others used the Paprika in the spice mix with is optional?

[Curry King]

It should go darker the longer you cook it after it's been blended.

[joshallen2k]

That looks about right to me. The BE is more towards the yellow colour than the red.

The oil itself will be red.

-- Josh

[SKAZE]

Well i blended it and it looked the same as eveyone elses.

I did use the paprika in the spice mix so im not sure why the colour wasnt red.

I made the curry last night and it was really good, all my family enjoyed it, a few things ill do better next time but thats the learning part i guess.

Thanks for the recipie bruce

Only thing i found was the oil didnt really seperate when i cooked the main dish, what did i do wrong to not make this happen, just not cook it for long enough, or not enough heat maybe?