Quote from: Phil (Chaa006) on November 16, 2010, 09:39 AM
this is basically the same as Kris Dhillon, and I still find her base hard to beat.  ** Phil.

Hello Phil,

Where's the recipe for her base please.

CArl...

I was chatting to one of the waiters who works in my favourite Indian restaurant.

I asked him if he could give me rough idea as to what went in to the restaurants curry base.

He told me that the chef keeps things very simple.

20 Onions
5 Tomatoes
Ginger, & Garlic
Cooked until all the onion is soft, then blended, & that's it.

The spices are then added to the pan at the cooking stage of the curry for each individual dish.
I was thinking of giving this a go, but would value some thoughts from some of the more experienced members.

Any thoughts.

CArl...

Hello Razor,

As promised, some feed back.

I finished your base sauce recipe off on Friday night when I got home.
I left it over night, & made a Madras curry on Saturday.

I used your spice mix, & CA's method.

Got to be honest my friend, it was the dog's b-ll-cks, best I have had yet.
So close to my favourite resteraunt curry.
Marks out of 10, gonna give you a 8.5.

I really will try to get some photo's done, & get them posted.

Thankyou for taking the time to post the recipe.

CArl...

PS you were lucky at the weekend (Man U)

Thanks Ray,

Think I'll ditch this Knorr stuff, & nip to the Asian supermarket on my way home, & get some Rajah's brand all purpose. That way the recipe's by the book then.

The onion's Garlic, & Ginger smell lovely as they are, can't wait to get the rest of the ingredients in there.
Just found your Madras recipe, may give that a go too over the weekend.

Thanks for taking the time to post this for me Ray.
Such a pity we can never be friends, you being a Man U fan ;D

Have a good weekend.

CArl...

Hello Ray,

Just got the All purpose seasoning from Morrisons.

It's Knorr Aromat All Purpose Savoury Seasoning.
Is this the right one?

A nice spicey chicken curry will do.

Thankyou.

CArl...

Hello Razor,

Just began to make your base sauce this morning.
Did the first stage.
Started to prep all the spice's for the second stage, then realized I didn't have any
all purpose seasoning.
So I'll pick up some today, & finish it off tonight.

I've mixed your spice Mix up, so I was gonna do a chicken curry using CA's method.

Having said that, if you have your own recipe, then I would love to give it a go.
I'm a Leeds chap, I like my curry's well spiced.

On a more serious note. Hopefully next year Leeds UTD will show you lot how the game is suppose to be played ;D

CArl... 

I've left cooked rice on the cooker overnight.

Frozen it the following day.
Then reheated it. Putting it into a cullender, with a lid on, with a small amount of water simmering underneath to steam reheat it.

Still alive, & kicking, never had any ill side effects.

Carl...

Thank you for the kind offer Martin, it's very good of you.

It's really not necessary though my friend.
It's only a few onions.

I did use dried Methi.

Just a thought, but would it be better if you were to weigh the spuds, & cauli, just to give us a more accurate recipe, or is that a silly suggestion?

Once again, thank you.

Carl...

[/quote]

Have you made a curry with it yet?

Martin
[/quote]

Not yet Martin no.
I think I may need to make another batch, & allow the Veg to cook a little more.
I think maybe it was a little too under done.

Sorry mate.

CArl...

Hello Martin,

I made this base sauce on Saturday.
It does seem to have a very strong taste of potato, almost like a starchy sort of a taste.
Should I be getting this?

I followed your recipe to the letter, but the Veg seemed to be very under cooked, & the sauce seems to be a little on the thick side. Having said that, CA's is the only other base sauce I have done, & compared to his, it is quite a bit thicker.

CArl...