Very quick and easy to make.......

BASE CURRY SAUCE RECIPE
Makes approximately 5 x 600ml servings

2 kg onions unpeeled weight
1.5  Ltr. water
200ml veg. oil
Tablespoon Salt
1.5 Tablespoons Cumin powder
Tablespoon Tomato Puree
Quarter the onions, add above ingredients  and  Pressure Cook 30 mins. (I use pressure cooker)

When the onions are really soft ........add
1 : Teaspoon Turmeric powder
1 : Teaspoon Curry powder
1 : Teaspoon Chilli powder
1 : 440 g Can Tomatoes.
Stir will and simmer for a further 20 minutes.
Allow to cool.
Blitz in processor until smooth (ish) to your  liking. (Don't make too smooth), and if too thick add water to your liking.
THIS IS YOUR CURRY ?BASE SAUCE? NOW READY.........enjoy

Hi,

Anyone help ?

Hi all,

My wife likes Mick Crawford Mix 1 from his e-book but amounts given inly make 2-3 dessertspoons. I would like to scale up and make enough to store for 4 weeks or so.
Is it just a case of multiplying the amounts or is there more to it than that ?

Hi all,

We tried one of these Maggi powder mixes for cook in bag chicken. It went down well. Living in a remote area they are not easy to come by. Has anyone a recipe for a spice mix for chicken I can cook in roasting bag or even BBQ ?

Thanks

Hi all,

Any Glaswegians know if I can buy this on Woodlands Road.....say KRK ?

Thanks

Hi all,

A quick pic of my veg pakora.

Very simple recipe..only 8 ingredients

PAKORA RECIPE

120 g Gram Flour
10 g Self Raising Flour
200 g Onion cut fine....I use small processor. (not Spanish...too juicy)
1 teaspoon Salt
1 teaspoon Coriander seeds (roughly ground)
1 teaspoon Cumin seed (roughly ground)
Half teaspoon chilli powder
1 tablespoon finely chopped fresh coriander


Mix together with water to a thick paste and deep fry in veg. Oil for 6-8 minutes.

Hi,

We live on the Isle of Skye.....250 miles away from this restaurant, and make 3 weekly trips to Glasgow.

We never miss an opportunity to eat here.

The food is tasty and fresh.
Staff very pleasant.
Prices fair.

Do give it a try if ever in the locale

Hi all,

Curry is a passion. Hope to pickup/share a few tips with all of you !

Regards