Update: base has now cooked and ive got to say the taste is amazing, it adds a whole new contrast to the flavour, its more what im searching for.
pics uploaded.
pics uploaded.
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#152
Curry Base Chat / possible good base gravy
November 15, 2012, 06:18 PM
Ive had the pot on the go today for tonights curry, will post pics later,
i decided to make a pot of chicken stock rather than add whole spices in a simmering water to add to the base later. i think this will have an impact on any base gravy, so far its smelling how i want it to, taste test will follow later on the finished dish. worth a try!
1 small fresh chicken/ parted
1 carrot peeled and chopped
1 onion chop into large peices
1/2 stick celery chopped
2 bay leaves
small sprig of tyme
tsp black pepper
pinch of salt
put everything in a large pot, cover with water and simmer for 1 1/2 hours, let it go cool and strain, add this to the base instead of water.
can be tried with any base recipe on here.
i decided to make a pot of chicken stock rather than add whole spices in a simmering water to add to the base later. i think this will have an impact on any base gravy, so far its smelling how i want it to, taste test will follow later on the finished dish. worth a try!
1 small fresh chicken/ parted
1 carrot peeled and chopped
1 onion chop into large peices
1/2 stick celery chopped
2 bay leaves
small sprig of tyme
tsp black pepper
pinch of salt
put everything in a large pot, cover with water and simmer for 1 1/2 hours, let it go cool and strain, add this to the base instead of water.
can be tried with any base recipe on here.
#153
Lets Talk Curry / Re: Viceroy Brasserie Abbots Langley: Chef Imram
November 14, 2012, 11:08 PM
I will emphasise, books/videos! all for publicity, quote: cory ander! unless anyone comes up with a major break through this is the best i can do. myself ive trawled websites you name it. infact 5 hour this evening,still the same recipes, over and over again more or less whats on here.
#154
Lets Talk Curry / Re: Viceroy Brasserie Abbots Langley: Chef Imram
November 14, 2012, 07:44 PM
base pan was loasy so was the cooking range, total disgrace, needs leaving out for the scrap man!
#155
Lets Talk Curry / Re: Viceroy Brasserie Abbots Langley: Chef Imram
November 14, 2012, 05:58 PMQuoteI can confirm that the dining room and service are perfectly acceptableyes your right looking at the video its a dump, would you really want to eat there knowing the kitchens looks like that on the video? i know i wouldnt!
#156
Lets Talk Curry / Re: Viceroy Brasserie Abbots Langley: Chef Imram
November 14, 2012, 03:20 PM
That place is a complete dump, discusting 
im reluctant to have takeaways these days as the last one i had had a finger nail in it.
im reluctant to have takeaways these days as the last one i had had a finger nail in it.
#157
Curry Base Chat / punjabi base gravy
November 12, 2012, 05:52 PM
Found this punjab base gravy today, not sure if anyone else has.
looks interesting, im going to give it a bash this weekend.
http://www.indianrecipevideo.com/Pages/BasicGravy.aspx
looks interesting, im going to give it a bash this weekend.
http://www.indianrecipevideo.com/Pages/BasicGravy.aspx
#158
Curry Base Chat / Tommy99 re old book ive got
November 12, 2012, 10:37 AM
As you mention paprika, i worked with a chap years ago who worked evenings in a restaurant, i did ask him how it was made, he told me they used onions/garlic/ginger and paprika powder that was it,
to be honest ive never tried it from that day to this, it sounded to plain and simple!
to be honest ive never tried it from that day to this, it sounded to plain and simple!
#159
Curry Base Chat / Re: Anyone came across this yet?
November 11, 2012, 10:08 PM
And! anything new?
cheers
steve.
cheers
steve.
#160