Topic: Curry pan sauce:

[Mikka1]

I think this is my first recipe here for a very long time. I loved it and swapped out some meat from another dinner in the fridge. I like adaptability and to be honest some spice mixes are very plain after everything else gets in there.

The Goal:
To make it simple, quick and easy.
The Method:
Same as BIR except we are not using a spice mix that's NOT stood around for weeks on end.

1 TSP Chilly pwdr (Or to taste).
1/4 TSP AllSpice.
1 TSP Ground Cumin.
1 TSP Ground Coriander.
1/4 TSP Ground Green Cardamom.
1 TSP Paprika. (I used normal variety).
1 TBS Ground Fenugreek leaves (Dry).
1/2 TSP Kocher Salt.
1/2 TSP Suger (White)
1 TSP Turmeric Pwdr
1 TSP Tamarind concentrate
Dash of hot sauce.
2 TBS FINELY chopped green pepper.
1 Desert spoon Garlic paste.
2 TSP tomatoe paste NO WATER ADDED!
1/4 TSP Ginger paste.
350 mls or to taste and texture base sauce. (I used Bruces).
4 to 6 TBS oil (Any).

Method. (Usual).

Combine everything except: (Sort of).
Hot sauce.
Tamarind concentrate.
Tomatoe paste.

1. Heat oil in pan and wait for it to seperate as it heats.
2. Add Ginger and Garlic pastes, cook until just going light brown.
NOTE: I didn't use high heat.
*** KEEP MIXING the pan, never let it sit idle.
3. Add chopped Green pepper and mix well. (Nice smell huh?).
4. Add tom paste. Then add 2 TBS Spice mix..... Here you must be thorough and quick!
5. Add one ladel of base sauce and raise heat until bubbling fruriously.
Add another two ladels of base sauce then add:
Hot sauce.
Tamarind concentrate.
Tomatoe paste.
Here you can relax a little but just keep stirring the sauce.

From here on in its about making it the consistency that you require. You can add a little water if required it won't make a difference, just not too much.
Total cook time without meats is around 15 minutes and is as easy as it gets.
In all honesty I wouldn't change this except that I missed a 1/4 TSP of cinamon.

Costs you a bot of time and 750 mls of base depending on you. Have a go and let me know what you think.

Cheers MikkChip.  :

[joshallen2k]

Mikka - what is this? A base or a curry?

Not sure what a pan sauce is in BIR cooking.

[Mikka1]

The beauty of it is it can be anything you want it to be.
I've hit Brick walls many times when talking about Indian Cooking but mostly ironically with those who look for the BIR grail.

What is it? :
It's base sauce added to a spice mix, that's it, nothing else, no secrets, no mis-intentions.
The best way to find out what it is, is to make it and find out. 

Bruces Spice mix is.... well Dull. Most are in fact. someone will cotton on to what I've done here some way down the line and then perhaps say something like? "My Brothers mate, who knows an indian who has a Daughter whose Dad runs a BIR gave me a secret recipe the other night!!" And everyone will say WOOOOOW

I may start a blog on this frankly because that whole BIR Gospel thing is driving me nuts  ;D
Soz.

Mikka - what is this? A base or a curry?
Not sure what a pan sauce is in BIR cooking.

[Cory Ander]

The beauty of it is it can be anything you want it to be.

Sorry Mikka, that's as clear as mud (to me, anyway) 

What IS a "curry pan sauce"?

What is it for? 

What do you mean "it can be anything you want"?

What "brick wall" have you hit?

What is a "base sauce added to a spice mix"?

Where and how do you use it? 

What IS the (YOUR) intention?

Why will people (generations from now) say "WOOOOW"??

Is it a curry sauce/gravy/base? 

Or is it a supplementary recipe (where you've posted it) that you add to something else (besides meat)? 

What is it a "simple, quick and easy" thing for?

What's it got to do with spice mixes being "very plain"?

Why do you say it's "the same as a BIR" but that the "spice mix" has been "stood around for weeks on end"?

What's "kocher salt"?

What's "normal variety" of paprika?

What's "hot sauce"?

What do you mean "method (usual)"?

What do you mean "combine everything except (sort of)"?

What do you mean "heat the oil" until "it separate"s?

Besides all that, what is it for and how do you use it? 

I think you owe it to yourself (and us!) to be less obtuse, and more specific, about these things if you expect people to try it!  (but I could be wrong!....... :)

[Mikka1]

Oh my word you are a truly difficult lot.  ;D
1st. Try not to label it yeah.... 
Early here so I'll post something to try and make sense of it for folks later.

It's a Madras. It uses a base sauce and the spice mix can be done there and then. That's it really.

CA I'll answer everything as per line later.  ;D
In fact I wanted to produce a graph to explain the theory behind this so it can be understood. I may in fact do just that.

[Cory Ander]

In fact I wanted to produce a graph to explain the theory behind this so it can be understood. I may in fact do just that.

No Mikka...stating that "it's a madras" is a huge leap in the right direction (though, still miles short, in my opinion)! 

So, in which case, should probably be posted elsewhere?

[Mikka1]

You are going to move this aren't you  :
Yeah well its not classical BIR (Coughs loudly)  ;D

Didn't know where to post it?
Perhaps a category for (cough) Non classical BIR (cough) cooking?  ;D

No Mikka...stating that "it's a madras" is a huge leap in the right direction! 

So, in which case, should probably be posted elsewhere?

[Cory Ander]

Thanks

Done! 

We can move it again, to somewhere more appropriate, if (after you clarifications), it seems that it belongs elsewhere.....

[Mikka1]

Why do I feel like I'm riding the orient express?  ;D
Ok I'll do my best. I'm a horror in the kitchen, I get all narky until I find what I'm looking for. This was about the spice mix but more on that later if I can get a flow chart or something viewable to make sense of it.

You'll understand when you see it.  ;D
Well I hope so anyway?  :

Thanks
Done! 
We can move it again, to somewhere more appropriate, if (after you clarifications), it seems that it belongs elsewhere.....

[Mikka1]

Spice ingredient chart for comparisons and changes.
There are 3 teaspoons in a tablespoon so this took some time to work out. Since that is the case I just went for measures in 1/4 teaspoons.

I used 2 TBS from the following spice DRY mix to create the madras curry sauce.....

()()() = 1/4 teaspoon.
()()() ()()() ()()() = 1 Tablespoon

Ingredient	Q.
Chilli Powder	()()()	()()()	()()()
Ground AllSpice	()()()
Cumin Powder	()()()	()()()	()()()
Corriander Powder	()()()	()()()	()()()
Green Cardamom powder	()()()
Shaan Paprika	()()()	()()()	()()()
Kocher Salt (Jewish)	()()()	()()()
Sugar	()()()	()()()
Powdered Fenugreek leaves	()()()	()()()	()()()
Turmeric powder	()()()	()()()	()()()
Asian Tamarind concentrate	()()()	()()()	()()()
Hot Sauce (Your variety)	()()()
Puread Green Pepper	()()()	()()()
Minced Garlic	()()()	()()()	()()()	()()()
Tomato paste	()()()	()()()
Minced Ginger	()()()
Base Sauce (I used Bruces)	750
Spice Oil	()()()	()()()	()()()	()()()	()()()	()()()

   

There might be some errors in here though I don't think so? Anyway the idea is to see what you are adding and make sense of it. Anything can be adjusted to taste and since we are all different some might like more of this and less of that.

What started me off on this was reading was CA said regarding what HE liked in his Indian food. It can be a measure of many things. Of course there are a lot of additions not represented here, but most are....

For instance. Increase the Tamarind/Green pepper, add some coconut milk and reduce the heat and you have a decent Asian Curry. All things being what they are of course....

I'll change this in terms of placement some time according to heat and hit factor as regards how strong the spice is? Anyway does this now make more sense? I got a really good powder-less and tangy rich sauce. Honestly it was and is good even on the 3rd attempt, fourth later.

Hope this clears things up and please point out mistakes.
Thanks.
MikkChip  ;D