Topic: Razor's Curry Base

[Razor]

Hi Missy,

But the end result in the main dishes was lovely so I wish to say thank you for your help.

No problem whatsoever Phil, just glad your enjoying yourself.  Hopefully, with what you have gained from this forum, will provide you with a very prosperous living.

Don't forget us when your a millionaire  ;D

Ray

[Les]

Hi Missy,

But the end result in the main dishes was lovely so I wish to say thank you for your help.

No problem whatsoever Phil, just glad your enjoying yourself.  Hopefully, with what you have gained from this forum, will provide you with a very prosperous living.

Don't forget us when your a millionaire  ;D

Ray

Maybe we could have a "Ray's Special" on the menu ;D

[missy]

Hi Missy,

But the end result in the main dishes was lovely so I wish to say thank you for your help.

No problem whatsoever Phil, just glad your enjoying yourself.  Hopefully, with what you have gained from this forum, will provide you with a very prosperous living.

Don't forget us when your a millionaire  ;D

Ray

I won't. We're already thinking about starting a franchise

[missy]

Hi Missy,

But the end result in the main dishes was lovely so I wish to say thank you for your help.

No problem whatsoever Phil, just glad your enjoying yourself.  Hopefully, with what you have gained from this forum, will provide you with a very prosperous living.

Don't forget us when your a millionaire  ;D

Ray

Hi Ray

I'm gonna make another large batch of your base tomorrow. Do you think that if I triple or quadruple the ingredients should I put less of the spices in it? like the turmeric is really only for colour and it did look like a very bright yellow last time I made it and I only doubled up that time. Also, does it matter what tinned tomatoes I use? I have been using reasonably expensive tinned Italian tomatoes because in Thailand the only other ones they seem to sell are ones in ketchup, but much cheaper.

Cheers

Phil

[Razor]

Hi Phil,

If  I was to double, triple, or quadruple the base, I would increase all the ingredients to the same ratio personally but if you wish to cut down on the turmeric, I can't see a problem as it is in there mainly for colour.

Ray

[missy]

Hi Phil,

If  I was to double, triple, or quadruple the base, I would increase all the ingredients to the same ratio personally but if you wish to cut down on the turmeric, I can't see a problem as it is in there mainly for colour.

Ray

Cheers Ray,

I will let you know how it goes

[missy]

[/quote]Hi Ray

I made your curry base on Friday and tripled the ingredients and blended it with my new hand blender  which made the process a lot easier. This time I kept the onions whole when I cooked it. The only thing is that it's a lot thinner than I'd like and I put a litre less of water than you recommended in your recipe. How can I thicken it up again, by leaving it simmering on the stove?
Also, I made a load of chicken tikka makhan using your base and spice mix and KD's recipe and it didn't turn out as creamy and tasty as i'd like. Do you have or know of a good recipe for the dish?

Cheers

Phil

[Les]

Also, I made a load of chicken tikka makhan using your base and spice mix and KD's recipe and it didn't turn out as creamy and tasty as i'd like. Do you have or know of a good recipe for the dish?

Cheers

Phil
[/quote]


I've also made KD's recipe, and it's bloody rubbish.

Google It ;D

[Razor]

Hi Phil,

You could try simmering the base for longer but I would try simmering the final dish for longer, really reducing it down.

As for chicken Makhani, it's not a dish that I tend to make if I'm being honest, as I'm not a "creamy Curry" fan plus the ones posted on here don't seem to use a base sauce. Just taking a quick glance though, this one of Stephen Lyndsay's looks quite simple and interesting.  He has also provided a picture too, which gives you an indication of what you should be aiming for!

Here's the recipe  http://www.curry-recipes.co.uk/curry/index.php?topic=3003.0

Hope that helps Phil,

Ray

[missy]

Hi Phil,

You could try simmering the base for longer but I would try simmering the final dish for longer, really reducing it down.

As for chicken Makhani, it's not a dish that I tend to make if I'm being honest, as I'm not a "creamy Curry" fan plus the ones posted on here don't seem to use a base sauce. Just taking a quick glance though, this one of Stephen Lyndsay's looks quite simple and interesting.  He has also provided a picture too, which gives you an indication of what you should be aiming for!

Here's the recipe  http://www.curry-recipes.co.uk/curry/index.php?topic=3003.0

Hope that helps Phil,

Ray

Cheers Ray

We have decided to just use the remaining base to make curries for ourselves and not send the restaurant. We'll just make another base in a couple of days and not add as much water, and I think i'll go with frying the onions, ginger and garlic next time and simmer it for a little longer than an hour.
As for the chicken makhan, we've decided to take that off our menu until later on. We don't wan't to complicate our dishes to much, but I know it can be a delicious dish but slightly more complicated to make than the others.