Quote from: paast10 on September 15, 2006, 09:43 AM
I think someone was looking for a base sauce that wasnt brown in color, but more pale...

This is something that has intrigued me. I've had several curries recently that were bright orange in colour. They were perfectly nice standard BIR curries. The thing is, I could never achieve this almost see through quality to my finished dishes. They are universally some shade of brown. It makes me think they have to be using a very light yellow base sauce, which must presumably be very underspiced.
I'd be interested to hear people's thoughts on this.

YF

Bloody hell Stew, that's a bit harsh.

Yes it was wrong, yes it was annoying and yes he/she shouldn't have done it, but unless I've missed other similar posts this is the first time that it's been done. I thought the info was interesting and appropriate if posted in the right forum - and only once. Give the poor bugger the benefit of the doubt, issue an appropriate warning and then if/when they do it again ban them to hell and back.

I hope this isn't the shape of things to come, i.e. banning without warning.

YF

Quote from: tripper on September 14, 2006, 07:10 AM
The sauce stayed ceamy white...

Any suggestions please, on other ways I can go about it.

I can make a suggestion, but it's more of a hindrance than a help. If you try to make the curry with a base sauce as is usual for restaurant curries, it's not going to turn out creamy white in colour. All of the base sauces are universally brown to a lesser or greater degree, which means the final dish always ends up a shade of brown unless food colouring is used.

This suggests that the usual base sauce isn't used in this one. There was a post, which I can't find, that described a korma paste which I would think would be likely to be used in this one.

YF

If you don't have any image editing software there is a very easy to use online image resizer/cropper here:

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YF

This is obviously a local thing because our local Tesco has had fresh bunches of coriander for about three years. It started stocking fresh bunches of all the other herbs about  a year ago.

It's had an Indian section for a long time and this stocks catering size oil, rice, spices etc. The strange thing is that I rarely see an Asian person when I'm shopping there and there are few Asians in this area. Normally I would have thought this would be a prerequisite for stocking trade size Indian goods.

YF

It's a toughie that one George. I think the real answer is that the ladle size is whatever gives the right flavour and consistency to the dish for your taste. After all, if you make a base sauce recipe, it's unlikely to have exactly the same water content as the author's attempt.

But I sympathise with your comments, lack of quantities and other vagueness doesn't help to recreate a dish as the author would probably wish.

YF

Hi juju

Just read the FAQ, it's in there   



ADMIN - please, please, please, make the FAQ more obvious!

YF

Bloody hell! Well impressed.

At what stage was the cooking at when you flamed it and how did you get it to flame?

YF

I think it needs to be said - although Terry will probably disagree, because he sells it - that the Rajah Gold is not essential, you can use any good quality curry powder.

CC - I see you have no sugar in your Dhansak. I wouldn't mention it but you've posted in the BIR section and I know that sugar in some form has to be added for a BIR Dhansak. Dhansak is always sweet and sour. It doesn't have to be sugar, it can be jaggery or sometimes honey is used.

YF

Quote from: Jeera on August 27, 2006, 05:13 PM
Definitely reminds me of the KD base but I wonder if the pre-fried tomato stage is key here. 

KD's uses fried tomato and spices as well and we've had other recipes on the forum that used fried tomatoes in one form or another, so I don't think this will make much difference.

Anyway, being a sucker for punishment I've just made a batch of the base up and guess what, it's almost exactly like the KD base. The only big difference seems to be the sweetness, it's very sweet, which must be down to the ketchup, fried onion and added sugar. I like a bit of sweetness but this one seems too sweet. Not made a curry yet though.

YF