Hi, new here and very interested to read about all this. I've just heard about the Bruce Edwards base ( the 'mark 2' version, in the same Curry Club magazine articles that document his updated curry powder that contains commercial curry powder as one of its ingredients), and mine to try it soon.
I have been used the 'KD' method for ages now, with just one little change: in place of some of the water I use a home made chicken stock prepared from the leftover carcass of a roast chicken simmered for a couple of hours in 2 or 3 pints of water conataining some carrot and celery, togther with bay leaves, pepper corns, some star anise and 2 or 3 cloves (that's the spice, not cloves of garlic!). I make up double quantites of his recipy and freeze it in 450ml clip0down plastic freezer containers (Tesco's etc), makes about 9 or so portions or so of just under a pint each. Brill!
I think it got be improved by adding a couple of (uncooked) pork ribs to the chicken carcass, prior to simmering. I'll try this next time!
Interestingly, in KDs method the garlic/ginger is not pre-fried, I think the frying in the ultimate preparation of the finshed dish takes care of this!
I do agree with the comment I read here that the amount of ginger could do with halving!
Is anyone interested in hearing how I use this base to make a madras/vindaloo type dish, that I've watched being made in kitchen of what was the 'Gatwick tandoori' (now the 'Zari') in Ifield, Crawley??
Topic: Changes to the Dhillon base (Read 34047 times)
