Topic: A few questions about bruce edwards gravy.

[SKAZE]

Hi everyone, only just found this site and am very keen to have a go at making a base sauce.

Ive found the bruce edwards one but have a few novice questions i hope some one can clear up for me, bear with me as like i said this is all new to me and im keen to learn.

the part that reads:



Next add:-

The Tarka "

What does this mean ?



Next question is once i have made the gravy and its cold, do i just use it in a
recipie cold, say straight out of the fridge in to the dish im cooking following instructions, or does it need to be heated first?

Final question, the second part where it says to:


Not essential but improves flavour

Set aside 1 litre of Base Gravy (freeze for future use) and keep remaining 3 litre?s
Heat 5 fl oz?s Veg Oil in large pot
Add 1 Tbsp Tom Puree, stir for 1 min
Add the 3 litres of the Curry Gravy and 1 litre hot Water, stir well
Bring to boil and simmer until Oil rises to surface
It will turn slightly brown
Stop stirring to allow Oil to separate
Use at once
Will keep a week in fridge

Do people recomend to do this or not?


Hope some kind person will help me out as im really looking forward to learning how to do this and making some great currys.

Thank.

[joshallen2k]

Hi, Probably best to start with this version of the Bruce Edwards. There's a few updates (including doing away with the tarka)

http://www.curry-recipes.co.uk/curry/index.php?topic=2815.0

Also explains a lot of the why, including some of the things you mentioned.

Good luck!

-- Josh

[SKAZE]

Ah thanks for the link, thats a great help deffo.

Im been taught how to cook currys from scratch but not using base sauces before.

I see that this one dosent mention the " tarka" part, but i have never come across this term before, what does it mean? ( or is tarka something im meant to add  :-[

[Unclebuck]

Ah thanks for the link, thats a great help deffo.

Im been taught how to cook currys from scratch but not using base sauces before.

I see that this one dosent mention the " tarka" part, but i have never come across this term before, what does it mean? ( or is tarka something im meant to add  :-[

Hi Skaze. heres some info

http://www.curry-recipes.co.uk/curry/index.php?topic=504.0

http://www.curry-recipes.co.uk/curry/index.php?topic=1551.msg13691#msg13691

[IndianBBQ]

What is Tarka?

Finely slice a large onion
Fry gently in Ghee (2-3 spoonful would do) with chopped garlic & ginger & some cumin seeds til very golden ( 20 mins ? )

Stir this into the say lentil before serving.

[SKAZE]

Thanks for your replys people, very helpfull.

When making the spice mix is it best to use seeds instead of all ready ground for the cumin and corriander, well i kind of know it is but ive never dry roasted before and seem abit concerned about buring them, is it ok to grind seeds up to a powder and use with out dry roasting?

Also, any one got any good and simple links to pree cooked chicken to use in this recipie?

Thanks.

[Curry King]

When making the spice mix is it best to use seeds instead of all ready ground for the cumin and corriander,

Personally I would just use of the shelf packet spices if you want to get close to a BIR. 

[SKAZE]

Thanks curry king.

One final question for you all before i make ths.

In the recipie taken from this thread here. :

http://www.curry-recipes.co.uk/curry/index.php?topic=2815.0

The recipie for the basic curry underneath the sauce lists the ingredients as :

    * 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.

It dosent say how much base sauce to use for that particualr recipie, how much should i use?


Also, would recipies from this document by bruce :

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

...work with the first base gravy from the first topic i talk about?

[Curry King]

Hi Skaze,

The Bruce Edwards base is one of the most adaptable ones on the site so should work with just about any main curry recipe.

As for the amount of base to use I am not sure I always work from sight, you know what an average takeaway looks like so try to use that as a marker.  Let us know how you get on with the recipes