Topic: Happy with my curry base but....

[commis]

Hi
Peter, please could you tell me were this recipe came from. The base links to certain books but the second stage is almost a base again in itself.
Regards

[peterandjen]

No probs the base and garam masala come from 100 best balti curries (dont know who wrote the book i only have copies) and its the rolls royce sauce p25.
The stir fry onwards is mine.
Hope this helps.
Just been thinking, in the original sauce recipe it says 5 onions, i only used 2 tonight.
I also use fresh methi instead of dried and add curry leaves where  the original has none.
As a side note i think by adding the extra oil i have made the whole spice and onion cooking process a lot easier, before this i was constantly worrying about burning the garlic/spices by having them stick in the pan, the extra oil makes this a lot harder to achieve as they are floating in the oil rather than dehydrated.
Its a lot worse for the heart and your waist line but a lot tastier and less of a hassle.

Also the extra fluid in the base actually gives you more time on a higher heat in the reduction, allowing the spices more time to release their flavour i reckon.
Just a thought.

[commis]

Hi
Peter thank you for the quick response, have said book and will dig out! Second phase seems too much for a balti, as a rule I note that base plus meat, on the table. Then P off you drunken bum! O don't forget the fresh coriander [one of your five a day] and a nan you could sleep under.
Regards

[peterandjen]

When i looked at the final list of ingredients i had used for the stir fry for this curry i thought the same ie, too many.
 But on looking through the recipes in the printouts i have from 100 best balti curries, i see that im not actually differing much from the chefs recipes.
Some actually use far more in the final stages.
I could leave out the mustard seeds and the black onion seeds, but its a personal preferance thing, i like the nuttiness and bite you get from the onion seeds and the mustard seeds enhances the chilli flavour i think.
Also i never had any fresh corriander to hand but dont worry i'll have some next time lol.
p.s. the left overs taste the dogs wossits this morning.
Also got a good recipe for naans so thal'll be on the list too.
I also mess with the final stage of cooking, i think we all do in a way to get that flavour we like, ive added a little curry powder and also use a pinch of sugar as a seasoning, a knob of butter in the sauce you know little bits of stuff for seasoning, like making a stew or soup.

[peterandjen]

never mind

[Unclefrank]

Hi peterandjen,Try this recipe doesnt use a base but if prepared in advance then a base can be used to get the consistency you like.
http://www.curry-recipes.co.uk/curry/index.php?topic=3631.0
Hope this helps.

[commis]

Hi

Petter sounds like you miss propoer balti I know I do. You say you have copies of 100 best balti recipes but do you have them all? It just seams to me that your almost doing too much in the finish as regards "stuff". I would love to be able to get that balti zing again like back in the day.

Regards

[peterandjen]

Hi commis, i do put extra stuff in my curries, its a bit of a cant leave it alone thing lol, but i am switching back to the original recipes now.
I dont know how many pages were in the original book but i have upto page 141.

[Cory Ander]

I dont know how many pages were in the original book but i have upto page 141.

160...you're only missing "bread, sweets and accompaniments" and the glossary, acknowledgements and index.

[peterandjen]

Nice one thanks cory ander, im not fussed about indian sweets or breads ive got recipes for that lot.
curry tonight:)