I wouldnt recommend making tom frito your self you should be able to buy tins from your asian or indian shop or supplier of indian spices and the like tins here cost 2 euros for a 2400 gm tin and i know for a fact that quite a few birs use tom frito in their sauce.
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#11
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Curry Sauce
August 28, 2006, 05:12 PM #12
Cooking Methods / Re: To Fry or Not to Fry; This is the Question?
August 23, 2006, 09:44 AM
i believe the best is fry first or sweat the onions as u dont want to brown them then boil in the water with the other stuff and simmer for 1 hour.
#13
Lets Talk Curry / Re: Lemon or vinegar
August 23, 2006, 09:40 AMQuote from: Mark J on July 31, 2006, 06:47 PM
I guess in that scenario it doesnt really matter, both will tenderise and I guess you then add the rest of the marinade?
a great tenderiser is pinapple juice and a t spoon of bicarb.
#14
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Curry Sauce
August 23, 2006, 09:37 AMQuote from: curryqueen on August 22, 2006, 05:29 PM
Hi Dragon,
So in that case then, if we are not using the already prepared garlic that is not so strong, we should be using less of the fresh garlic. How much fresh garlic would you suggest? cq
i would use 750 gms of garlic its not that much really most indian dishes contain huge amounts of garlic really not only in the base sauce but also in the various dishes that u create mostlt always use more garlic. in my restaurant we use huge amounts of garlic i dont think that too much garlic can ever be a case. for example if u put more than 3 spoons of sugar in your coffee it doesnt really taste any sweeter does it.
try the sauce with 750 u can scale up or down the sauce if u find the amount on the other page produces too much sauce for your home.
#15
Starters and Side Dishes Chat / Re: Help with my rice
August 22, 2006, 04:15 PM
in our restaurant we cook 2kg of basmati rice at a time we buy in 5kg bags already clean so no need to wash and all that messin about.
i find the best way is 1 part rice to 3 parts water ie 1 cup rice to 3 cups water, bring water to boil put rice in and stir for the first 2 mins or so after about 12 mins or so the water will be almost gone check a few grains it should still be slightly aldente get the pan and put in the sink turn on the cold tap and let it run not too fast into the rice at the edge of the pan, stri very gently and after 5 mins there abouts the rice will be cold, then drain.
thats it we then vacume pack ours into portions and microwave as needed. simple and the rice is perfect every time.
i find the best way is 1 part rice to 3 parts water ie 1 cup rice to 3 cups water, bring water to boil put rice in and stir for the first 2 mins or so after about 12 mins or so the water will be almost gone check a few grains it should still be slightly aldente get the pan and put in the sink turn on the cold tap and let it run not too fast into the rice at the edge of the pan, stri very gently and after 5 mins there abouts the rice will be cold, then drain.
thats it we then vacume pack ours into portions and microwave as needed. simple and the rice is perfect every time.
#16
Lets Talk Curry / Re: Big Hello to all :)
August 22, 2006, 04:05 PMQuote from: CurryCanuck on August 21, 2006, 05:57 PM
Welcome aboard Dragon , I am sure that you will enjoy everthing that this great site has to offer -
CC
cheers i am sure i will, also i might be able to help out now and then
#17
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Curry Sauce
August 22, 2006, 04:03 PMQuote from: CurryCanuck on August 21, 2006, 06:00 PM
You gotta luv the garlic in this one !
thats not really alot of garlic. here we use 2kg bags of already peeled and to be honest the peeled ones are not so potent as the bulbs that u spend ages peeling. my wife always prefers the bulbs than me bringing home a bag of peeled garlic as she says there not as strong.
#18
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Curry Sauce
August 22, 2006, 04:01 PMQuote from: curryqueen on August 21, 2006, 07:07 PM
A lot of garlic, carrots and ginger. Um? 15 onions does that mean the large spanish onions? cq
yep the large spanish onions
#19
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Curry Sauce
August 21, 2006, 05:28 PM
the curry base so many different variations
ok heres a curry base from an indian restaurant in tenerife the chef that works for me Billa his brother inlaw Sucha works in the best indian restaurant in tenerife, the tiger tiger. I own a restaurant here and its not an indian but i do serve 6 indian dishes as well as many other international cuisne dishes. i have created my own gravy or base sauce as some of u like to call it over many many years and one thing i learnt the simpler the better.
i asked sucha as a matter of interest the other day how he made there sauce which he makes himeself every day ready for the night. i have scaled it down as know one i think here has a pan to cope with 25kg of onions.
15 large white onions peeled and roughly chopped
1kg of peeled garlic minced
1 kg carrots peeled and diced
600gm peeled and minced ginger
vegetable oil 300ml
1 bunch of fresh corriander
2 table spoons garam masala
3 table spoons tumeric
2400 gm of tomato frito in english this is tins of fried tomato one of the secrets of that curry taste the make he uses and i do as well is Orlando
gently fry the onions until soft then add the garlic and ginger untill soft in otherwords no browning or burning but sweating then add all the rest of the stuff in except the tom frito and 2 litres of water then simmer for 1 hour with lid off. put through blender till totally liquid then return to pan and throw in the tom frito and simmer for 40 mins stirring occasionally so as not to stick. thats it finish one of the best curry gravys u will find and i only mean 1 of the best and there are many on this site that look very good. mine is slightly different as i am health concious.
in my opinion no salt or chilli should be added though in my restaurant i always add green or red chillies for a bit of a kick.
one interesting thing sucha told me was that they never use chilli powder only fresh chilies and again i very rarley use chilli powder not even in the mexican chilli we do only fresh chillies.
BTW as i said b4 great site and so far enjoyed reading many of your recipes and comments.
ok heres a curry base from an indian restaurant in tenerife the chef that works for me Billa his brother inlaw Sucha works in the best indian restaurant in tenerife, the tiger tiger. I own a restaurant here and its not an indian but i do serve 6 indian dishes as well as many other international cuisne dishes. i have created my own gravy or base sauce as some of u like to call it over many many years and one thing i learnt the simpler the better.
i asked sucha as a matter of interest the other day how he made there sauce which he makes himeself every day ready for the night. i have scaled it down as know one i think here has a pan to cope with 25kg of onions.
15 large white onions peeled and roughly chopped
1kg of peeled garlic minced
1 kg carrots peeled and diced
600gm peeled and minced ginger
vegetable oil 300ml
1 bunch of fresh corriander
2 table spoons garam masala
3 table spoons tumeric
2400 gm of tomato frito in english this is tins of fried tomato one of the secrets of that curry taste the make he uses and i do as well is Orlando
gently fry the onions until soft then add the garlic and ginger untill soft in otherwords no browning or burning but sweating then add all the rest of the stuff in except the tom frito and 2 litres of water then simmer for 1 hour with lid off. put through blender till totally liquid then return to pan and throw in the tom frito and simmer for 40 mins stirring occasionally so as not to stick. thats it finish one of the best curry gravys u will find and i only mean 1 of the best and there are many on this site that look very good. mine is slightly different as i am health concious.
in my opinion no salt or chilli should be added though in my restaurant i always add green or red chillies for a bit of a kick.
one interesting thing sucha told me was that they never use chilli powder only fresh chilies and again i very rarley use chilli powder not even in the mexican chilli we do only fresh chillies.
BTW as i said b4 great site and so far enjoyed reading many of your recipes and comments.
#20
Lets Talk Curry / Re: Big Hello to all :)
August 21, 2006, 04:50 PM
hi there
been reading this site for a few weeks now as a guest and finally came a member the other day. i find the site very intersting with many different views and ways of getting that curry secret. BTW great first post Todd you really thought about it b4 you wrote it.
everone has there own little secret or little way that they think can create that curry taste. i own a restaurant in Tenerife moved here from uk 5 years ago and no its not an indian but have been fasinated with cooking indian restaurant style curries of which six i cook in my restaurant as well as many other international cuisine dishes. Todd as well as many others make interesting statments and facts as to what will and what wont create that taste like certain oils certain hot gas 10 onions or 15 onions, and 1 fact is for sure you get the base right and you are 80 percent there thats a fact. i will make some comments in the next few weeks if anyone is interested. i think the site is great and a lot of thought has gone into it and the ppl in the forum seem to be very keen and interested in BIR?s and not talking a load of rubbish. keep up the good work.
been reading this site for a few weeks now as a guest and finally came a member the other day. i find the site very intersting with many different views and ways of getting that curry secret. BTW great first post Todd you really thought about it b4 you wrote it.
everone has there own little secret or little way that they think can create that curry taste. i own a restaurant in Tenerife moved here from uk 5 years ago and no its not an indian but have been fasinated with cooking indian restaurant style curries of which six i cook in my restaurant as well as many other international cuisine dishes. Todd as well as many others make interesting statments and facts as to what will and what wont create that taste like certain oils certain hot gas 10 onions or 15 onions, and 1 fact is for sure you get the base right and you are 80 percent there thats a fact. i will make some comments in the next few weeks if anyone is interested. i think the site is great and a lot of thought has gone into it and the ppl in the forum seem to be very keen and interested in BIR?s and not talking a load of rubbish. keep up the good work.