Topic: 3 Hour Curry Base

[chewytikka]

Hi,

I'm going to make this base tomorrow morning. Does anybody know if it will fit in a 4.5 litre stock pan? I've got a bigger pan if I need to use it.

Cheers,

Paul

Hi Paul
Yes, your pan should be good, the one in the video is only a 4litre pressure cooker.
Transferring to your bigger pan and adding water for the final boil, should be Ideal.
cheers Chewy

[PaulP]

Thanks Chewy, I'll report back after my Saturday night curry evening.

Paul 

[PaulP]

I made the base on Saturday morning to spec. The onions were cooked whole and I did the straining just using a sieve.

There is definitely a difference in onion taste using this method and the base tasted nice enough.

For Saturday night I made a butter chicken, balti chicken and a lamb madras.

All the food went down a storm and the compliments were flowing so a great result.

Thanks Chewytikka, I'm already looking forward to cooking with this one again.

Paul 

[jamieb728]

Hi chewy

With this base getting so many great reviews I'm going to make a batch this week just one question i know it says 3 litres of water but how much of this goes in at the start do you keep some back until the end to get the right consistency?

Jamie

[chewytikka]

I made the base on Saturday morning to spec. The onions were cooked whole and I did the straining just using a sieve.

There is definitely a difference in onion taste using this method and the base tasted nice enough.

For Saturday night I made a butter chicken, balti chicken and a lamb madras.

All the food went down a storm and the compliments were flowing so a great result.

Thanks Chewytikka, I'm already looking forward to cooking with this one again.

Paul 

Great feedback Paul, Thanks
Glad you took the time to try it and you got a good result.
Have you posted your final dish recipes before, as I would
be interested in how you do your Balti Chicken.
cheers Chewy

[chewytikka]

Hi chewy

With this base getting so many great reviews I'm going to make a batch this week just one question i know it says 3 litres of water but how much of this goes in at the start do you keep some back until the end to get the right consistency?

Jamie

Hi jamie
3 litres all in at the start, for the first boil.
Then just add more water after you've blended it, to get a passata sauce type consistency
or thinner if you like.
cheers Chewy

[jamieb728]

Hi chewy

cheers for that i have a week off next week so ill give it a crack

Jamie

[PaulP]

Hi Chewy,

The balti chicken was from the Authentic Balti Cookbook but I substituted two thirds of the balti base sauce with your base sauce. I did this to tone down the overbearing flavour of mace and cassia from the balti base and it seemed to work well.

The butter chicken recipe is from the other forum so I'm not going to post it here. It was from a member called ferret. Very nice too!

For the lamb madras I followed your madras sauce recipe including the lemon dressing and a touch of Worcester sauce. I used leg of lamb chopped up and briefly fried before cooking for 5 hours in my slow cooker with enough base sauce to keep it moist.
The lamb was very tender, you could have eaten it with no teeth.

ATB

Paul

[Les]

The butter chicken recipe is from the other forum so I'm not going to post it here. It was from a member called ferret. Very nice too!
Paul

I don't know about this other forum Paul, any chance that you could enlighten me???
Or is it a Taboo :

[chewytikka]

Hi Chewy,

The balti chicken was from the Authentic Balti Cookbook but I substituted two thirds of the balti base sauce with your base sauce. I did this to tone down the overbearing flavour of mace and cassia from the balti base and it seemed to work well.

The butter chicken recipe is from the other forum so I'm not going to post it here. It was from a member called ferret. Very nice too!

For the lamb madras I followed your madras sauce recipe including the lemon dressing and a touch of Worcester sauce. I used leg of lamb chopped up and briefly fried before cooking for 5 hours in my slow cooker with enough base sauce to keep it moist.
The lamb was very tender, you could have eaten it with no teeth.

ATB

Paul

Thanks Paul
I'll have to check these out.
cheers Chewy