Quote from: martinvic on April 24, 2012, 12:06 AM
Used the hand blender, for the first time, today on a big pot of base (about 10 litres).

It was great, done the job easily.
What surprised me most, was it seemed to have so much power that the suction(?) it creates makes it virtually stick to the bottom of the pan.

Didn't even get that warm, even though I had it going 3 times for at least 3 mins constant (they say 60 secs), with only short rests in between (while I added more water to the base).

Martin

Agreed , unbelievable power at that price!

My beef is that lovely smell  you get from a t/a and restaurant, I could smell it all day long! I happily sit in a restaurant for a couple of hours and leave still enjoying the smell. Give me 15 mins at home trying to cook with it though and I'm fed up of spices (and no, it's not the same smell )
Everyone you go near smells like that, WHY !! I have NEVER had that smell whilst cooking curries. I'm enjoying good curries at home at the moment which I know is more important but truth be told, when I've finished cooking it my olfactory senses are shouting have something boring like sausage and mash 

W

Thanks Colin, good luck with curryathon let us know how you get on

Quote from: tongey on May 13, 2012, 11:46 PM
Hey Whandsy

Those curries look fantastic mate! I have not tried the NIS or the Roshney before. Maybe I should give them a try!

Also the base gravy looks great too! I also have been cooking this weekend, and paid more attention to getting the base gravy right. I was cooking it (start to finish) for about 4-5 hours to get a similar result to your picture. I used the Bangladeshi base from Julian's eBook.

May I ask how long you cooked the C2Go Base for?

Thanks for the comments tongey, regards the base, I used C2G's 3 litre Bangladeshi base method, but did it in a pressure cooker, so after coming up to heat it only took about 40 mins to get to that onion melting point, after the blitzing I continued as per his method, adding spices and double quantity water. It probably lightly boiled / frothed for about 20 mins which is when the base cooked and released the oils. Then I added more water as his instruction to get to the required consistency. I find that once the oil has separated, no matter how much you stir it back in, it wil re surface once heated again so you know it's ready to use

Good luck pal

W

Wow, that looks delicious. Good effort 976bar!!!

Quote from: mickdabass on May 11, 2012, 08:37 AM

Quote from: joshallen2k on May 10, 2012, 09:42 PM
I have bought one, but am waiting to finish my current stock of base.
-- Josh

This pressure cooker stuff seems to me to be another red herring. It cant be normal BIR practice otherwise it would be well documented. I think you are all very brave to try this technique but also think you are all wasting your time & money. Good Luck peeps

Depends what your trying to get out of it Mickdabass, the reason I'm using one is the gravy now takes about an hour and a half start to finish, whereas it used to take me about 3 and a half hours for the same result
As I've mentioned previously, long working hours, children, busy lifestyle etc, for me time is of the essence
W

Thanks for the comments guys

Quote from: curryhell on May 10, 2012, 05:05 PM
Coconut flour or coconut powder is readily available in many of the asian grocers around my way.  I would have thought this to be the case elsewhere   Maybe i'm just lucky and spoilt for choice : IMHO I think your improvisation will work equally as well and deliver virtually the same result

Same for me as well, my Asian grocer sells it in large or small bags and even loose pick n mix style
Amazing places, always enthralled in the produce whenever I visit

W

Well I've been hard at it in the kitchen cooking 3 curries for dinner tomorrow night with friends. I decided to do it today as I'm off and want to socialise with a few beers tomorrow night as opposed to spending the night in the kitchen ;D

I decided to make the North Indian special, Chicken Tikka Roshney and Prawn Korma (there's about 20 large prawns in there honestly ) ;D all have turned out quite delicious and can't wait for the flavours to develop and tuck into them tomorrow. I've learnt a lot off this site as 6 months ago I'd never heard of the NIS or Roshney and they are quickly becoming favourites of mine, so thanks to all invovled in those dishes, threads etc

The base was C2G's made with controversial bhaji oil and the NIS and Roshney were also made using bhaji oil.

I've got pre-made seekh kebabs in the freezer with which I'll use Dips mint yogurt and I've also got a batch of Pilau rice premade in the freezer to.

Enjoy


Liquid Gold

NIS

NIS

Roshney pre garlic

Garlic

Roshney

Korma

Curry heaven


regards

W

I personally am quite happy to continue using this technique, the pressure cooker takes a little time to get up to temperature and the vegetables are continually releasing water during the cooking process to such an extent that the resulting quantity of liquid has to be seen to be believed.

That said, each to his own

W

Very good Mick

Where on earth do these recipes get dreamed up from??  The thought of that concoction of ingredients producing fantastic curries simply amazes me , these sub-continent (british? ) chefs astound me!

Brilliant!

W