Topic: How fast could you make a meal?

[chilli head]

Hi,
 Just wondered how fast could you make main curry i.e. madras or korma.
 The base sauce is ready all the prep has been done all you got to do is cook it.
          ANDY ;D

[joshallen2k]

I'd say about 6-9 minutes per dish, for me.

[JerryM]

it's true the final cooking is very quick (i'm on 5 mins). i tend to make ea dish to order so the evening tends to pan out to around 2 hrs. for me i also have to factor in making the naans but i've got that pretty much off pat now.

the big time for me is in the base and prep where i make the onion paste and garlic/ginger paste as the base is cooking. around 6 hrs in total. phew!

[mickdabass]

takes me 10 - 12 minutes mainly because I use a lower heat than most to avoid burning anything, and try to ensure the g&g + tom puree is cooked properly. My hob is halogen and I cook in a heavy cast iron wok which takes an additional 5 or so minutes to heat up

[Derek Dansak]

made a delicious veg balti at full temp in under 10 mins last night. not including 5 mins to get out spices and base.

[Derek Dansak]

making 4 curries in a row, always leaves me knackered as a barman at a beer festival! all the excitement, and mess, cant beat it, lol

[chilli head]

The reason i asked this is that the head chef made 40-45 covers on our busy nights that's 10 per hour and i think that most of you could probably do the same and could make good cooks epically abroad where the competition is really none existent i took over for 7-10 days on the main meals side and had no returns.but i was very slow but got them out.my other thread was how many meals do you no how to make?The chef made me a list of what to add to each meal and i new a few so not to bad and bluffed my way through it.But it was a great experience.Imagine it has a job how much you would learn and how good you could get.
            Thanks Andy
                                   
                     

[parker21]

hi andy it takes me about 5 mins that is cooking on a 2.0kw camping stove, normally a vindaloo, or side dishes. mind you when you cook a curry nearly every night it sort of becomes second nature, i only use my chefs spoon to measure the spices/chilli/methi/salt/tom puree. but the base must be either just boiled or very hot (booiled 30 mins before and put lid on the saucepan to keep heat in.
regards
gary

[chilli head]

Our base was sometimes still warm but mostly cold as we would make enough for a week keep some out and freeze the remainder in 2-3 days worth in each container and we only ran out 1 time how embarrassing was that half way through the night ;D.
 Andy

[chinois]

about 6-7 mins for me. I take a while to get everything ready though!