Topic: 1st attempt

[RubyDoo]

Ok so last night we had my first real attempt at BIR madras.
Excellent!!! Really pleased. Following C2G at the moment but didn't use his base as I had some similar stuff already frozen.
Pliau done in pan, cooled and then microwaved - spot on and spiced with cardamon and clove. Missus gave it the authentic thumbs up.

Haven't got my ali pan yet so used a well seasoned iron karai and I got to say - the appearance and consistency of the final product was great. Not quite enough heat for me but she gave another thumbs up.

A couple of questions arise though. If I am out of order putting it all here then say and I will start seperate threads.

1.  I have about 500 ml garlic and ginger paste made up. Only used a couple of teaspoons. I know it lasts for ages in the fridge but, knowing I can also freeze it, would it be acceptable to use from frozen straight into the hot oil at the start? If so I will start to freeze as cubes I think.

2.  Made a small batch of tomato paste with half tube concentrate, oil, water and a touch of tandoori masala. Has  a slight purple tinge - just about right. Similar question - will this also last for ages in fridge or am I better freezing and if so can I also then add this frozen bearing in mind it would be going into hot oil and g & g paste.?

3.  The rice.  Could I freeze the cooked rice and then microwave straight from frozen? Clearly a large batch would be easier in the long run. Or would this make it stodgy?

Cheers beers. Looking forward to a real C2G base this week and getting some oil seasoned up and a some barghis in the freezer.

[ELW]

Hi Rubydoo, I use either an ali pan , wok or on occasion a pot. I've never noticed any difference in taste other than my kitchen will stay a bit cleaner in using a wok or pot.

I freeze tomato paste in 1Tbls amounts in ice cube trays, straight from the tin, as i find they defrost on their own quicker with less added water. Then dilute it when needed


I'm using frozen garlic(taj from Asda), & frozen ginger (cofresh Asda), which defrost pretty quickly, or can be df in the microwave. The neat blocks let me muck about with the GG ratios.

I've never frozen rice sorry, it either gets eaten immediately or the day after from the fridge

I've found through experience, that the base is critical, while being similar either on paper or through tasting on their own, the difference in the finished curry is clear. I've still not settled on a favourite yet, I don't think I ever will


Regards
ELW

[Stephen Lindsay]

Rubydoo I would say yes to all your questions. To add to what ELW has said about rice I always cook more rice than I need then after I have left it draining for a few hours i put into individual plastic tubs in the freezer. This can then be defrosted and heated in the micro. I tend to defrost first and then heat up till fairly hot while I am cooking the mains.

Hope this helps.

[RubyDoo]

One more question regarding the paste.

Those that freeze in cubes, do you also bag the cube tray to stop freezer burn or is this not necessary and the trays just go straight into the freezer 'naked'?

[h4ppy-chris]

once frozen pop them out of the tray and in to a bag then back in the freezer.