Hi all,

I made this along with a cracking jalfrezi
(see 'Chicken Jalfrezi - plus base recipe' in the 'Main Dishes' section)
and i think Ive hit on something very very near the BIR taste.
Please don't be put of by the lack of ginger in the base.

Here it is.......

One BIG glug of sunflower oil (about 5 tablespoons)
Chop up
            6 cloves of garlic
            5 large onions
            2 large celery sticks
      
Cook the above on a low heat with the lid on for about 25-30 mins stirring every 5-10 mins

THEN ADD
          1 Tablespoon - Coriander
          1 Tablespoon - Cumin
          1 Tablespoon - Chili Powder
          1 Tablespoon - Paprika
          1 Tablespoon - Turmeric

Add a whole tin of chopped tomatoes
Add half a pint of boiling water with a stock cube dissolved in it.
Stir through and then bring to the boil again and simmer for at least another hour or so with the lid on stirring every 10 Min's or so.(longer the better)
Add more water if it starts getting a bit thick.
Lob it in the whizzer and it should do you about 5 (2 person) portions.

Very simple i know but its very effective with the jalfrezi Ive posted.
Will be trying this with a few different curries (patia, Madras, balti probably)to see if its just as good.
Will keep you all posted with the results.

If you have any questions let me know.

ta
gaz

Hello all,
Ive had one of my greatest successes upto now
I know its a bold statement but i really got the BIR taste i was after with this one.
Think a lot of it had to do with the new base i have developed. Actually i say 'developed', its been more trial and error with the emphisis on error.
Like most everything i make, it is a mix of other recipes i have tried and 'borrowed' from, plus a few of my own additions ;D.

You can see the base in the 'Curry Base Recipes' section under 'Vindamoos Base'

Jalfrazi

Ingredients
2 tbsp vegetable oil
1/2 onion, Chopped into wedges
1/2 Yellow Pepper Chopped into chunks
6 fingers of okra chopped into half inch bits (optional)
2 Medium Tomatoes Cut into quarters (not tinned chopped ones)
4 garlic cloves, finely chopped
1 very small 5p size peice of ginger finely chopped
4 red birds eye chillies, chopped in half and down the middle (should be green i know but i think red add something a bit special)
Quarter tsp black pepper
2 person portion of 'Vindamoos Base' sauce
3 tsp sugar
1 Table spoon of lemon juice
Small amount of coriander stalks and leaves

3 tsp of Spice Mix (which consists of)
                                                            1 part chili powder
                                                            3 part turmeric
                                                            1 part cummin
                                                            2 part coriander powder
                                                            2 part Curry Powder

Method
1, Pre Cook the chicken/onion/pepper/okra put to one side
2, Sizzle the garlic/ginger/chillis until the garlic starts to brown
3, Add in the spice mix and the black pepper and sizzle it for about 2-3 minutes
4, Add base sauce and sizzle that for a 4-5 mins constantly stiring
5, Add in the chicken/onion/peppers/tomatoes/okra and half a coffee cup of water simmer for 15 mins
6, Add in sugar/lemon juice/coriander and stir thoroughly, simmer for 5 mins then serve


The sause should end up being very saucy  if you know what i mean, but i like that
If you want to keep it slightly dryer dont add the cup of water.

I would love someone to make this just to confirm im not going mad

Any questions dont hesitate to get back to me.

ta
gaz

I was wondering what everyones general opinion is, of curries made without the use of a base sauce?

I am stuck as to whether the superior taste which a good base gives, is worth the time and effort (and storage) when compared with a relatively quick 'all in the same pan' curry.
Especially as i have had quite a few very good curries made without a base sauce.

also, should we have an extra section on the forum for those of us who are short in both the time and storage department?? And would like to see all the 'one pot curries' in one place. 

Awaiting your comments   ;D
Gaz

Hi all,
this is my first recipe post so be gentle with me

Ill be honest, im not sure if this recipe comes under 'balti' or not as it is a mix of a few different ones  i have tried. Im sure one of you lot can tell me though.

this serves 2 greedy portions  ;D or 3 normal

Ingredients:
            Half a kilo of good lamb mince
            Half a red onion cut chunky
            A Red pepper cut into inch squares
            4 cloves of Garlic (chopped very fine)
            A square of ginger (bit smaller than an inch chopped very fine)
            8 small green chillis (cut how you like. i like mine v small)
            3 tsp tomato puree
            1 table spoon of lemon juice
            1 portion of base (enough for 2 people)
            1 tsp sugar
            1 tsp salt
            Small handful of coriander

            Spices:
                   2 tsp hot chilli powder
                   1 table spoon spice mix........
                                  Coriander 4 Parts
                                  Turmeric 3 Parts
                                  Cumin 2 Parts
                                  Curry Powder 2 parts
                                  Paprika 2 Parts
                                  fenugreek 2 parts

Ok,
                         
1, Precooked the lamb mince, with one tsp of chilli powder, then put aside
2, Blast the onion and pepper in a bit of oil until onion starts to soften, then put aside with the lamb.
3, Put 2 table spoons of sunflower oil in the pan and blast the heat up. Not so hot as it smokes but sizzlin'.
4, Add garlic and ginger and cook for a bout 20 seconds
5, Lob in the chillis and cook for another 20-30 seconds
6, Add the tomato puree and fry for 1-2 mins
7, Add all the spice mix and the 1 remaining tsp of chilli
   (i mix all the spice in a cup with a little bit of water before adding to the pan,    im always scared of burning them)
    Sizzle on for about 1-2 mins
8, add in a table spoon of base gravey and reduce down for a few mins. I added water at this stage to thin out the 'sticky gloopy' texture to a thick soup texture
9, I then let this bubble vigorously for about 1 min constantly stirring away like a mad man.
10, add rest of base, lemon juice, sugar, salt and stir thoroughly.
11, add precooked lamb and onions and peppers, simmer for about 15 mins. i added more water to get the consistency i like at this stage (up to you)
12, add coriander 2-3 mins before serving


So, there it is. Lamb mince!!!, red onion!!! red pepper!!! i know it sounds a bit odd, but it really is nice.
It has a smooth rich taste to it, with underlying heat. Thats the only way i can describe it.

Hope to hear from you experts if im doing anything technically wrong with the spices etc..

Any questions? just ask...

Thanks in advance
Gaz
           

Pretty new to making curry from scratch but already seeing that the holy grail for most of us is that 'BIR taste' ;D
This site is a goldmine of cooking titbits for a novice like me.
I hope i can add some helpfull infomation in the future.
brilliant site :