Curry powder

[Razor]

Hi CP,

Also Razor,your one asks for Coriander stalks,so why not the leaf as well?

Coriander stalks, will stand a long cook, whereas leaves will wilt to nothing and lose flavour over a long cook. Save the leaves for your final curry or garnish. Plus, it's a good way of using up the stalks instead of throwing them away.

Also going through your recipes it says make a base,make a spice mix and make an onion paste,Then make the curry!!! So that's 4 steps per curry?

The base and the spice mix are essential in every curry, and making the curry is essential also ;D. You can omit the onions if you wish but my advise would be make them.  You can re-fridgerate them and use them in your next dish.  Alot of people make the mistake of making the base, and everything else on the day of your curry.  Again, my advice would be DON'T  Prepare you base, spice mix, onion paste, garlic and ginger paste, precooked meat (if using) well in advance. If you don't, 1, by the time your ready to make your curry, you will be fed-up. 2, All that cooking of spices, getting up your nose, will no doubt affect your sense of taste, and you will probably be disappointed with your final curry. Plus, once you've got all you precooked stuff sorted out, you should have enough for a good 10 dishes, so your next curry, is only minutes away!

has anyone mixed 2 different bases before?

I am sure that a lot of bases going about are derivatives of a few different bases, mixed together, so as long as the base is balanced (not too hot, sweet, bitter, weak) it should be fine.  You never know, if you manage to take the best bits of mine, and the best bits of Admins, and get the correct combination, you may well end up with the ultimate base on your hands!  That's what it's all about, working out, what works for you.

[currypot65]

Hi,im nearly near to making up my mind on what base and mix i am going to try.

Razor i am going to make your spice mix i was also going to do your base but the reason why i am not,is because i have no scales to weigh the onions,ginger etc,poor excuse but the truth,i must buy a set soon as i like your base recipe.

However i am going to incorperate some of your spices into Admins.IE methi,all seasoning.
One thing,Admins does not contain curry powder where as yours does,any reason?

And one thing in Admins base coufuses me,this part-

4. Blend onions with 1 tin toms, garlic bulbs, ginger & some water until become a puree / has a soup like texture.

Would you not fry the garlic and ginger after the onions,then blend it all together?

Hopefully Admin might answer this,but i am sure if you are here Razor your knowledge will help me out :

[currypot65]

Ignore this bit i wrote-

One thing,Admins does not contain curry powder where as yours does,any reason?

Im getting my base and spice mix up grrrrrrrrr,told ya my mind is bubbling!!

[peterandjen]

Hi Currypot, i know what you mean about there being 4 stages of prep before actually getting to the edible part of the meal, and i'll tell you that by the time you've roasted and ground all your spices, taking care not to burn any!.
Peeled chopped and blended your Garlic/Ginger paste.
Peeled/sliced/cooked enough onions to make you feel like you've been used in a chemical weapons test.
And probably stained every white cooking utensil you own Yellow with Turmeric.....
You'll probably be feeling a bit anti curry lol.
But Razors right, its worth it, you'll have enough spice mix and sauce to last a good few meals, next time all you have to do is take a portion of sauce out the freezer and dip into your ready mixed spices and you can knock out a decent curry in half an hour including the washing up.
I spent 2 hours in the kitchen the other day and have enough sauce for 16 meals.
ALso enough fresh ground Balti masala paste mix, balti garam masala, Standard garam masala, spice mix and Chaat mix for the same.
Thats not bad for a couple of hours.

[chriswg]

And probably stained every white cooking utensil you own Yellow with Turmeric.....

Aint that the truth - including my wife's brand new Pampered Chef wooden spoons! She wasn't best pleased. I'm very glad we opted for granite worktops and not wooden ones, I can only imagine what they would look like now!

[Razor]

Hi CP,

I'm not well up with Admins base but I know that Domi has had some really good results using it.  I guess that she would be the best person to answer any questions really.

As for not having scales, if you look at my pics for my base, the garlic is one full bulb, chopped.  Chop roughly the same quantity of ginger.  The onions, I would say about 4 very large onions or 8 tennis ball sized ones.  Hope that helps?

Ray

[currypot65]

Well ive made the base now,had it cooking for 2 hours,looks good although i could not blend it completly as i do not have a processor just a hand blender.

Have made Razors spice mix up and will be trying a Madras tonight although i wont be making the onion paste as said,no real way of blitzing it.

[Razor]

Hi CP,

Well ive made the base now,had it cooking for 2 hours,looks good although i could not blend it completly as i do not have a processor just a hand blender.

Have made Razors spice mix up and will be trying a Madras tonight although i wont be making the onion paste as said,no real way of blitzing it.

That's fine mate.  If you can, try to post pics, it just gives us an idea of how things went during the process.

Ray

[currypot65]

Hi Razor,post pics? you may as well ask me if i can fly unaided!!

Shame my girlfriends at work she knows all that,but i have managed to operate the camera,phew,so have took a couple,i will do a couple of the finished Madras later and then get her to upload the pics for everyones amusement ;D

As your here Razor,well its only fair i ask you another question lol
In your Madras recipe it says use 300 ml of the base,would this be enough for 2 people?
Cheers mate.

[currypot65]

Well just had my Madras and yes,pleasantly surprised,although my g/f said it taste just like all my other curries,but i tasted more depth to it,was lovely.

Didnt think it would turn out great but must say it was superb,just like a bir i thought.

One question,got lots of rice left,can this be frozen?If so how do you cook it next time and how long can you keep it in the freezer?