Topic: Curry Base and Madras Recipes (from Spice as Nice)

[Unclebuck]

So is a "lady's cup" or a "china cup" the same as a "cup" used in cooking? (i.e. 250ml)

i just spat my tea out J! funny mate, dont think it was meant to be a joke tho.. 

[currymonster]

I'm interested in giving this a try and I'm trying to scale the recipe down for a 5 litre pot. For info, a pot measuring 2 feet by 1 foot would have a maximum capacity of 89.122 litres.

If anyone else manages to scale this down before me please post the quantities.

Thanks in advance,

CM

[Yousef]

Best post Ive read in a while, many thanks for sharing this.
I know what you mean about the sandy colour and the boiling rather than frying of the curry.

When i witnessed a curry being made before the sauce bubbles ferociously for around 8 Min's.

Cant wait for someone to try and update us.

Stew

[Spice-as-Nice]

I should have known better. I knew it would raise questions when I typed it all in.
My enthusiasm got the better of me and I just typed it.

OK save confusion I'll try and elaborate. I went in my kitchen and found the largest serving spoon I had. It's marked off in "Cuiller" and "Tablespoons". The largest it holds is 2 tablespoons. I would say MY spoon was 1/2 size the chefs spoon so therefore his would be 4 Tablespoons. Measuring this off into a marked jug this equals 200ml.
So I calcualte that the chefs spoon he used was 50ml.
ie , 4 chefs spoons = 200ml.

To check my earlier estimation I pored this 200ml into grannys china cup and it filled it to the top.
Actually I was very pleased with that as it meant my previous guess was spot on.
Give me an award please  ;D

[Chilli]

Excellent post.

Well worth trying the rather simple base to see what flavours can be achieved.

[joshallen2k]

Are you sure about that?

http://www.aqua-calc.com/calc_volcyl.php

For info, a pot measuring 2 feet by 1 foot would have a maximum capacity of 89.122 litres

[joshallen2k]

OK, I'm going to take a stab at reducing this.

My pot that I cook base in is 10"x5.5"

I calculated that my pot has a maximum of 28 liters capacity. I used this site: http://www.aqua-calc.com/calc_volcyl.php

The chef's pot has a max capacity of 355 liters, so I used a scale-down factor of 8%

I could comfortably fit 1.6 kg of onions into this pot without it being too crowded, so I came up with the following:

1.6 kg onions
16 ml chilli
16 ml salt
4 ml tomato puree
16ml oil

Does this look right to anyone?

Spice-as-Nice - are you positive it was Chilli powder, not curry powder?

If some others could take a quick look at my math and logic, I would highly appreciate it!

-- Josh

The base =
Onions Boiled in a pan 2ft across and 1ft deep , for 2 hours
Nothing else added.
After boiling
4 chefs spoons of chilli powder ( in my opinion on the spoon it would be 2.5 cups total qty )
4 chefs spoons of salt
1 chefs spoons of tomato puree
4 chefs spoons of oil
After this is added blend with blender
Bring back to boil , simer for 1/2 to 1 hour.
Let cool , oil will come to top , scoop off and discard ( its thrown away )

[Bobby Bhuna]

OK, I'm going to take a stab at reducing this.

My pot that I cook base in is 10"x5.5"

That's either a really tall and thin base pan or a total choad! ;D

I don't think you mean 8% Josh, more like 80?

[joshallen2k]

I see what did wrong now. I plugged in diameter instead of radius.

My bad. I will recalculate!

Cheers Bobby.

[currymonster]

Spice-as-Nice - are you positive it was Chilli powder, not curry powder?

Or Paprika?