Topic: Curry Stocks....

[emin-j]

Hi bjplayer,as George has said what you are calling 'stock' is what most on here refer to as either Base Gravy or Base Sauce , the root Vegetables you refer to would be Onions ,Carrot,plus usually Capsicum Pepper,Tomato,Garlic/Ginger and various Spices.
It does sound a lot of work if it's the first time you've made a Base Sauce but I've made up to 9 litres in one go and that will last for weeks frozen in T/A containers in the freezer.
If you don't fancy making a Base Sauce you could look at the ' Curries from Scratch ' recipes on the Forum.

[Graeme]

Hi,
You have to start somewhere and as stated Kris Dhillon's book are just right for a newbie, its not allot of money and you will learn the basics of the base sauce (gravy) just remember you may have to throw some food away in the early years in my case 30 ha ha...the new curry secret ( cost me 3.99 and on page 94/95 we have the lovely Karahi chicken it a good place to start, good luck and don't forget to open the windows!

http://www.thecurrysecret.co.uk/

[Peripatetic Phil]

the new curry secret ( cost me 3.99 and on page 94/95 we have the lovely Karahi chicken it a good place to start, good luck and don't forget to open the windows!

Not convinced I'd recommend NCS over the original TCS for a beginner, Graeme : Kris does explicitly state that she has tried to avoid duplication, and the NCS recipes do not replicate the simpler, more "traditional" (in the BIR sense), ones that are in the original The Curry Secret .  I am a KD fan, but I woudn't willing give up my TCS for an NCS (I have both, of course !).

** Phil.

[Graeme]

I never though about the diffence between both books, however i think its best just to buy a book and get on with it. I was not sure if the original book was still in print and the later book would still provide the base sauce and that Karahi chicken is lovely using the bir base method. sometime you just have to go for it it guess and get cooking 

[Peripatetic Phil]

sometime you just have to go for it it guess and get cooking 

Agreed    The main advantage of the earlier book to my mind (well, the 2nd-most important : the most important is that the 1st edition used real avoirdupois units, not this modern namby-pamby metric stuff !) is that it was written before Kris got on her health kick, so in that sense is almost certainly closer to what BIRs actually do than her current "olive oil & organic" approach.  But it also has much simpler recipes, which (IMHO) represent the best place to start.  As to whether it's still in print or not, I do not know, but I bought a 1989 edition within the last few weeks because I wanted access the recipes in units I could understand  ;D

[Stephen Lindsay]

bjplayer

Don't know if you have a bargain book shop called "The Works" in your local mall but they sell The Curry Secret there for a quid - bargain!

[Peripatetic Phil]

... in your local mall

Would they be having "malls" in bonny Scotland the noo ?  I thought they were restricted to those heathen isles some 3000 miles furrrther tae the west ... !

[mickdabass]

Hi bjplayer
Happy New Year to all members!!
imho you dont need to waste your money on any books. All the info you need is on this forum. Half the fun is trying to figure out all the bits to the jig saw. You can be sure that every question you might have has already been answered on this forum somewhere
Best Regards
Mick

[Peripatetic Phil]

Very true.

[Stephen Lindsay]

... in your local mall

Would they be having "malls" in bonny Scotland the noo ?  I thought they were restricted to those heathen isles some 3000 miles furrrther tae the west ... !

well that's true but they're all wannabe Scots over there anyway  ;D