I've made a batch of base gravy to keep me going till I do the hands-on course in Brisbane next month. I used the pressure cooker, following curry2go's YouTube recipe to the letter. (edit: his and Chewy's recipe are very similar indeed apart from the tomato paste, I decided to go curry2gos's as I am using some of his other sauces and masalas as well so having the same or virtually identical gravy is a good "control" ). I used Clive of India curry powder for the curry addition. I'm not sure if that's an international brand but it's a fairly standard formula and is actually made in India.


Placed ingredients in cooker (oops forgot the coriander before I took the photo) 



Pressure cooked for 25 minutes



Added tomatoes and whizzed it up with a stick blender, then added spice mix as per his video and added more water, then cooked for about 45 mins. Silly me, I had ended up with too much liquid to safely pressure cook. 



It looks and tastes the picture. Those little white flecks in it are actually chewy little granules. I'm thinking they could be what's left of the coriander stalks - might run the whole thing through my big wire mesh strainer. Apart from that it seems to be a classic. Cookin' tonight 

Jlpartner, terribly sorry for derailing your thread, but I just had to do it - it was nagging and nagging me, and as it's roast lamb night I succumbed and just went ahead and did it - hadn't made a Yorkie in over a year ;D

Far too big for myself only, so shared it with SWMBO.
However to stay true to the quest I did it in Ghee - also the veggies as I had the tin out. I tell you what, after years of using dripping etc I reckon that Ghee should have been invented in Yorkshire:

Maharaja pudding of Yorkshire:

I've tried it and found them dry and rather bitter. If I were looking for an ideal basket, I'd go for the amazing food experience I had last time I was in Yorkshire in a wee pub down Doncaster Way at lunch - looked something like the below, and it was chicken curry in a giant ....

Yorkshire Pudding.  ;D



marriage made in heaven.

Good point about the buffet, I'd never thought about that. Indian Brothers up the street about 200 metres from where I live does the all you can eat buffet Friday and Saturday nights.

So armed with my training at the April courses I can bring a couple of big pots of almost completed curries, but still do my impressive Iron Chef wok-waving performance by just finishing off batches at a time by adding the yogurt and cream and garam masala, or maybe bring a dopiaza and add the precooked second batch of onions accompanied by lots of stirring and flames etc  ;D

Maybe I should bring some Bollywood music as well. 

Great thread, I'll be revisiting it in July when I'll be cooking for my Home Brew Club's "Christmas in July" shindig. In Queensland there are a lot of migrant tragics who still can't get get used to Christmas Day usually being 32
degrees, so a tradition of having a second celebration in the middle of our winter has grown up 

There should be about 30 attending, however I'm not the only chef so my offerings will be entree-sized in little picnic bowls with Basmatti rice. I've been thinking of bringing along my portable gas stove, my mate's identical one and two woks.

I reckon each wok will handle 4 entree sized portions without skewing the recipe, so 8 on the go x 4 sessions should cover it, and maybe bring along a 10L pot of precooked fairly thick and spicy dahl as well and whack in a tarka before serving. I've got a slave lined up 

I'm considering Chicken Madras and Chicken Korma- add yogurt, cream etc just before serving.

While we are on the subject, I've been following Curry2Go of Chorley's vids and wonder if anyone might know roughly what his ladle size might be?

e.g: add the first ladle of base gravy.....   add half a ladle of the tempered oil....... 

Quote from: ELW on March 16, 2012, 07:23 PM

Quote from: jb on March 16, 2012, 07:11 PM

Quote from: natterjak on March 16, 2012, 06:24 PM
2 new videos today including behind the scenes at Karachi restaurant, Bradford 

Notice the big pan of real chicken stock,wonder what that's for???  base gravy??

I remember him briefly mentioning stock in an earlier video, although he never went into detail on it's use. Should be covered in the book/s. I've often wondered what happens to cooking liquor & stock in bir.

Being a profit making business I doubt they would chuck it away 

Thanks, Whandsy, I'll give this a go in the next few days - as well as doing the Brisbane kitchen course in April, sounds like I'll need to do a cook off and post results  ;D

Mint jelly is sweet jelly, more like cranberry jelly ( that is strangely sold as "Sauce" although it's more like jam )

Back on track, I'm having another go at growing Fenugreek. This time it's in a pot on the patio out of the rain, the temperatures in Brisbane are now a mellow Autumnal 27? daytime and starting to drop to below 20? at nights, time to dust off the duvet  ;D ;D

This crop is just from Fenugreek seeds from the Indian, sowed about 10 days ago. I'm going to cull them eventually to the three strongest I suppose, no idea how big they are supposed to get. They don't smell of FG yet, just like pea pods but they are a legume.

Thanks Mark, I expect the fried version is richer tasting than the simmered one. I work weekends but often get the Sunday off, I'll check my work roster. Any chance of PMing me the guy's details so I can book?

Cheers BB