Topic: hi all

[Fi5H]

Hi im a newbie here and thought i`d say hi.. been reading the thread about bases and although I have never used bases in my curries I am going to give it a go.. Its my sons 21st this weekend so we are having a BBQ/Curry night, I have been cooking curries for about 2 years now and need some new imput and variety to my curries and by what Ive read so far this is the right place to come.

[Razor]

Hi Fi5H,

Well you've certainly come to the right place to extend your curry knowledge.

You say that you having a BBQ/Curry night?  You may just want to check out these sections also, great for the BBQ

http://www.curry-recipes.co.uk/curry/index.php?board=74.0

http://www.curry-recipes.co.uk/curry/index.php?board=79.0

Good luck and welcome to cr0.

Ray

[artistpaul]

A BIG hi to you and welcome  ;D

Take it easy and not too ambitious early on IMO is good advice

Good Luck 

Regards

Paul

[Malc.]

Welcome to CR0 fi5h

[Fi5H]

Well, it`s the day after and I judge success on how much curry was left.. and there wasn't a lot left.. I made my bases on Friday ready to use on Saturday.
I made;
Bases;
http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0
I did 2 batches of this, the first one went dark within 10 mins but the 2nd didn't got dark even after an hour.
Balti (Rolls Royce)

Chicken Korma
(an old simple recipe I have)

Lamb Bhuna
http://www.curry-recipes.co.uk/curry/index.php?topic=1914.0
I pre-cooked the lamb , something I've never done before and use the base that turned dark, the lamb just melted in the mouth..

Lamb Passanda
http://www.curry-recipes.co.uk/curry/index.php?topic=3981.0
I used the Rolls Royce base, I think im going to use this curry now instead of the Korma, the guys who would normally just eat the korma went for the passanda instead.

Lamb Rogan Josh
(one of my old recipes, I have to make it the brother in law loves it.)

Chicken Tikka Masala
I did 2 batches of Chicken Tikka, one using the 100 balti recipes and one i used a long time ago, the 100 balti version, the chicken seemed dryer.  I tossed the chicken in a pan of base, added some salt, chilli powder, garma masala, cream and some food colouring.. it went down a treat.

I found a recipe called the Hot Naga Chicken Curry, As I didn't have any Nagas I used Scotch Bonnets. this is the recipe:
#  2 tsp cumin seeds
#  1 tbs corriander seeds
#  1 tsp black peppercorns
#  1 2/3 tsp black mustard seeds
#  3 tsp fenugreek seeds
#  1 tsp ground cardamon
#  1 (4 inch) cinnamon stick
#  6 tablespoons white wine vinegar
#  1 tsp salt
#  1 tsp brown sugar
#  1 1/2 tsp cayenne
#  10 Scotch Bonnets, 4 Jalapenos, 5 Birds Eyes Chillis
#  2 large onions
#  3-5 tablespoons olive oil (or ghee)
#  5 tablespoons water
#  8 garlic cloves, peeled
#  large piece of root ginger, roughly chopped
#  3 tsp ground coriander seeds
#  1/2 tsp ground turmeric
#  1 tim chopped tomatoes
#  675g (1.5 lb) chicken breast fillets, cubed
#  2 medium potatoes (optional)
#  1 handfull of coriander, chopped
#  1 tsp garam masalla
1.   To make the curry paste, first grind the cumin, peppercorns, mustard seeds, fenugreek seeds, coriander seeds, cardamon and cinnamon together until they are a fine powder.
2.   Mix in the vinegar, salt, cayenne and brown sugar; set aside.
3.   Heat 3 tablespoons of the ghee or oil in a large frying pan until melted. Finely chop the onions and fry over a medium heat until brown.
4.   Keeping the oil for later use, put the onions in a blender with 2 or 3 tablespoons of water and blend until a paste consistency. Add the onions to the spices and mix.
5.   Put the ginger and garlic in a blender, add 2 tablespoons water and blend until smooth.
6.   Cook the ginger paste in the reserved oil, stir until the paste browns.
7.   Add the coriander and turmeric and cook for a few minutes, stirring.
8.   Add the curry paste and tomato sauce. Cover and simmer on low heat for 1 hour.
9.   Add the chillies (finely chopped).
10.   Peel and chop the potatoes into cubes. Cook them in boiling water until slightly soft, around 10-15 minutes.
11.   Cube the chicken and fry in a little olive oil until white.
12.   Add the chicken and potatoes to the sauce for the last 15 minutes or until the chicken is cooked.
13.   Add the garam masalla about 2 minutes before serving
14.   Serve with fresh coriander, basmati rice and naan bread.
This was made for the heat freaks and they loved it. I had to add more base than i would have liked to make it go around.
I also make a Pan of Chilli and Potatoes in Red Sauce. I did have a problem with my Onion Bhajis, I cooked them the night before then warmed them in the oven but they went soft, so i turned the grill on and forgot about them and slightly burnt them, but to my surprise they were all eaten
So all in all it was a success and thanks to you guys it was better than my last curry night.

[Razor]

i Fi5H,

Excellent work.  I take it, everyone was well fed and well pleased?

Ray

[Curry King]

Welcome to the forum glad to see the old lamb bhuna is still going down well after all this time 

[Stephen Lindsay]

Hi Fi5H welcome to all things curry related (and a few things not curry related)

Steve L