Sorry everyone i put my latest recipe in the wrong area & i may have confused some of you( wont be the first or last time eh ?)..
Please accept my humble apologies( Even dark lords get it wrong sometimes ).
I have just copied & pasted this over for you all .
OK heres the recipe ( how can i have the cheek to say mine as its a combination of all things ,books. this site etc & my experiments muhahahahaaaaaaa !!!).
the base even though it from this site, i spoke to my local Bir chef last week again, he uses the following base ( i think 2 or 3 of use have had the same base recipe given to us even we live miles apart etc..).
BASE.As i make it.
Chop/Dice all veg..
15 Onions.
6 Tablespoon Vegetable Oil.( next time i do this i will use none !!).
2 """""""""""""" Home made Fresh Ginger puree.
2 """""""""""""" """"""""""""""""""" Garlic """""".
3 """""""""""""" Curry powder ( Ive used Schwartz hot for 16 100% successful Curries !!).Not "The taste" but
best Curries Ive made( see other post in this thread).
3 """""""""""""" Turmeric.
1 """""""""""""" Extra hot chilli powder.
5/6 Carrots or 4 big ones.
3 Green Peppers.
5 Sticks Celery.
1 Tablespoon Salt.
2 Level Desertspoon Garam Masala.
20-30 stalks Fresh Coriander.
2 Heaped Tablespoons Sainsbury`s Italian Passata.
Method.
Fry Garlic & Ginger until golden/brown.
Add all spices & add some Water to stop becoming to sticky etc..
Add Onions,Carrots,Peppers,Celery,Coriander & Passata & simmer for 1 hour or until all ingredients are cooked .
Liquidize all ingredients.
Cook again for 10 minutes on medium heat.
Allow to cool & separate into approx .. 1 liter portions ( i use two jugs, put freezer bag in one & pour /serve with other to save making a mess).
When fully cooled you can freeze for months.
The Curry.( makes16 Take-away sized portions 8 home sized portions ).
3 bags Base gravy .
1 Medium Onion.finely chopped
1 whole bulb of Garlic separate cloves & grate with Cheese grater(the roughest side).
3 Desertspoons Extra hot Chilli powder.
1 """"""""""""" Paprika.
2/3 Teaspoon lo-Salt or normal Table Salt (add to your taste).
1 Desertspoon Curry powder (Schwartz hot).
1 whole bottle (700grams) Passata.
1 Desertspoon Cumin.
1 """"""""""""" Coriander.
1 """"""""""""" Fenugreek leaves.
1 """"""""""""" Garam Masala.
2 large Ladles of water from cooked chicken.
Please note. The next time i make The Curry( not base) I will be adding 1 Desertspoon Turmeric as an experiment, i would stick to original as its 100% tasty ( The Turmeric may change that, i will post as soon as Ive done it, but Ive got 8 Curries for Work next week so could be some time ) .
Curry Method.
Put (3 Liter of Curry Base in large pot on low heat).
Fry until Golden Onions & Garlic ( in 3/4 Tablespoons Veg.. Oil).
Add Onion & Garlic to heated Base in large pot.
Add all spices & chicken water/stock( see my other post)
http://www.curry-recipes.co.uk/curry/index.php?topic=80.15Bring close to boil . Done !!!!!!
Sorry its such a large post but i have had some much success lately with this recipe/method i thought it worth while .Any questions please ask.
Yours "In Curry Heaven Now" DARTHPHALL.....