Topic: Advice - Making base without a blender ?

[Ramirez]

I tend to use the exact weights in the recipe, although if I've not got enough ginger or garlic, I scale down while maintaining the same ratio. I do cook, yes. Once cooked it's straight into a sterilised jar and topped with additional oil. It lasts a while, but it depends on much curry you cook.

I might be an idea to jar half, and freeze the other half. In terms of freezing you could just put it into a plastic bag as is, then snap bits off when needed, or could be more precise and measure teaspoon quantities into an ice cube tray (both work well).

[parker21]

hi phil i know what you mean mate, but this this will really turn skimmed milk in to whipped cream, home made mayo in seconds etc and the quality ingredients to make it. just thought it worth a mention. my blender cost 5 gbp so their lol!
regards
gary

[bilabonic]

Jeez this is getting worse....lol

need to make some mixed spice Chewwy uses, only place i get spices from is supermarkets......

Never seen Kashmiri chilli powder ? I have some normal stuff for Chilli con carne etc, guess that will have to do  ?

Or i need to goto Swansea and find an Indian shop ?