Topic: Razor's Curry Base

[Razor]

Hi CArl

You can reduce the garlic to whatever you feel comfortable with but it will no doubt alter the taste somewhat.

Personally, I would keep the level of garlic in the base the same, but omit from you final dish.

Ray

[Eternalian]

Hi Ray,

I am going to make your base over the weekend (fingers crossed).
I've confused myself when do I put the coriander in?


Cheers Ian

[Razor]

Hi Ian,

Sorry mate, I think I've caused the confusion here as I've posted it contrary to my instructions.

Add the coriander, after you have added the 1.5 litres of water.

Hope that helps, and good luck with my base.

Please leave feedback mukka, good or bad, it's all good

Ray

[Eternalian]

Cheers Ray for your speedy reply.

I'll be toiling away tomorrow in the kitchen with one ear cocked towards Sky to see how our boys are doing at Molineux.

I'll report back next week, no matter what the results is (the base that is !!!!).

Thanks Ian

[Razor]

Cheers Ray for your speedy reply

No problem at all mate. 

I'll be at Old Trafford tomorrow to see if that Rooney can get going.  Maybe if they dress West Brom up in stockins and suspenders, ( why does Domi spring to mind?) he might start to perform lol.

Ray

[Eternalian]

Raymondo,

may I commend you on your base. You've managed to turn a beans-on-toast merchant into a curry master !!!!!

Complete success.  the colours, textures, aroma - just right, and so easy.  The only dodgy bit is not overcooking the spices.

My next quandry is which recipe to use, It'll have to be one of Madras ones - but which one I don't know.

I have two questions, as I've ended up with about 3 litres of gravy, obviously too much for one, two portion meal.  (1) apart from leaving enough to cook a curry mid-week I'll be freezing the rest - will this be OK? and (2) how much gravy do you use for each individual portion?

Once again thanks mate.

PS not a bad side Albion 

[Razor]

Hi Ian,

Thanks for the comments on the base, glad it's turned out good for ya.  As for a decent Madras recipe, this is my version http://www.curry-recipes.co.uk/curry/index.php?topic=5061.0 but there are many others that you may want to try http://www.curry-recipes.co.uk/curry/index.php?board=52.0

I use 300ml per curry, so you've got enough for 10 curries there, which is spot on, that's what I have when I make this size version.

Freeze it, no problem.  I use them "pour and store" bags, with the sealable tops.  When I want a curry in a hurry, I just pop a bag in hot water for about 10 mins, and it's defrosted.

As for the Albion, yeah, they defo deserved their draw, although Van Der Sar, give it to them on a plate. 

Wolves aren't too bad either mate

Ray

[Eternalian]

Ray,

thanks for your speedy reply.

Sorry to labour the point but what you're saying is the 300 ml is per individual portion.  Does that means that the ingredients shown on various recipes are also per individual portion?

Many thanks Ian

[Razor]

Hi Ian,

Ray,

thanks for your speedy reply.

Sorry to labour the point but what you're saying is the 300 ml is per individual portion.  Does that means that the ingredients shown on various recipes are also per individual portion?

Many thanks Ian

Yes, all the recipes on here, unless stated otherwise, are for individual portions.  The reason it's done that way is because that's the way the BIR's do them. 

Don't be tempted to double up the portion size say, if you were cooking for two, it doesn't work that way, don't ask me why?

Now 300ml may sound like quite alot initially but it really isn't.  If you follow my instructions, you will see that the base gravy, will reduce the longer you cook it, leaving you with a restaurant size portion.

The best thing to do, cook one dish (Madras if you like) then empty it into one of those plastic takeaway tubs, put the lid on, cook your next one.  If by the time you have finished cooking the last one, the first one isn't hot enough for you, just pop it in the microwave for 30 seconds.

Just one more thing, when reducing my base in the final dish, it will release a bit of oil.  That is intentional as I like my curries oily, like the BIR's.  If you find that it's too oily for you, no problem.  Spoon out what oil you don't want but do not throw it away!  Place a piece of kitchen towel in a sieve, and strain the oil into a container.  Pop this oil in to the fridge, and use it on your next curry.  Trust me, it's like curry gold, and the smell is awesome.

Hope that helps geezer,

Ray

[Eternalian]

Cheers Ray,

crystal clear now.  Best site I've ever been on.

Hope you don't  mind me asking what part of Manchester do you come from.

I'm half Manc myself.  My Mum and my grandparents came from Peel Green/Eccles area.  They moved down to Dagenham when Ford's moved the motor plant from Trafford Park to Essex in the 30's.