Topic: CA's Curry Base (aka "gravy"/"sauce")

[Moodymare]

Stupid question alert  : After you have added the veg - surely you need to add liquid - I'm assuming water just to cover top of veg? First base I have made so want to be sure.

[Peripatetic Phil]

Stupid question alert  : After you have added the veg - surely you need to add liquid - I'm assuming water just to cover top of veg? First base I have made so want to be sure.

Covered in the last line of the ingredients and the second line of the recipe :

• 1600ml water

Method:

• Wash and coarsely chop all vegetables, tomatoes and coriander stalks/roots
• Place all ingredients (except the coriander, spice mix and curry powder) in a large saucepan

As "all ingredients" includes "1600ml water", I think this addresses your question.
** Phil.

[Moodymare]

OK OK yes I'm stupid. Ive got it...

[currylungs]

So how long can I freeze this for? Made a batch last week. I used to it to make my own version of your korma and madras recipes. Top stuff man, thanks!

[madmatt]

All these bases freeze well for as long as you need! Weeks/months!
I make a batch every month or so, and find no difference between freshly made and frozen.

Matt

[currylungs]

Cheers Matt! Looks like I'm making a few more Madras dishes out of this lot then.

[mtrueman]

Hi all,

First post on this forum after reading for a while and not having the time to actually cook a curry using one of the bases on here. Just finished fitting my new kitchen, so it's my first attempt this weekend. Im going to use this base and cook CAs madras for 6 people.

Wish me luck!!

Mark

[LouP]

Good luck Mark. Have fun !! I have learned so much in just a week  ;D

[curry10]

super base.. I made a batch last weekend and froze the portions.. I cooked a Madras and a Korma  both chicken and they were amazing. the madras was my favorite. the Korma I may add a tincy bit more sugar but thats only my preference..

I wanted to do some lamb dishes   meat not mince though.. any suggestions how first to cook lamb  or indeed which cuts are best.

thank you for brill base sce recipe

just as an aside, i did not make spice oil... i was cooked out so only managed the base sce and spice mix. I used veg oil but will attempt spiced oil too when i find the time

best wishes 

   

[benbob]

After a fair few years making my own variation on kris dillons sauce (cabbage, coriander stalks and spice mix) I decided it was time to try something else. So for no apparent reason I opted for this one.

What can I say absolutely fantastic  ;D I used it to make balti chicken pasanda, from kris dillons first book, my wife's personal favourite and Bombay spuds, a variation on dips recipe and one i love.

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