Hi all,

This is a combination I was given by a guy that now suopplies curry houses in my area and in the past both owned and run two different restaurants.
I haven't tried it yet, but will when my current blend is finished.

4 Curry Powder
4 Turmeric
2 Paprika
1 Cumin
1 Coriander
0.5 Garam Masala

I am a litlle concerned about the amount of turmeric as it is a flavour I am not keen on, but I have eaten in both of the restaurants that he used to run and the food was well above average.

Cheers all,

Blondie

Hi Joe2,

Earlier in this thread in reply to my question about large containers of tomato ketchup you said that it is for non curry eating people in the restaurant.  If that was the reason it was there where is the BROWN sauce.  And also there are usually very large plastic containers of English Mustard,  I asked at my local supplier and he told me the restaurants use it in the curries.

In addition you comment about tomato ketchup containing vinegar and that would spoil a curry, this is completely incorrect - Tomato Ketchup is used quite widely in BIRs I was trying to find out how much other members know about it's use.  Furthermore, far from vinegar spoilling a curry, you try telling that to anyone who likes a good Vindaloo that, It is an essential ingredient, in my humble opinion.

You may be trying to help Joe2, and if that was your intention I am sorry if my reply offends in any way,

cheers Joe2,

Blondie

Thanx Ghanna,

cheers,

Blondie

Hi all,

yes the base with fresh tomatoes and no ginger was told to me by the owner of my local.  I haven't tried it myself yet as I made a batch of base on Friday which was when he told me this recipe.  I will try it as soon as I have finished experimenting with the present base.

Does anyone else seem to spend most of thier time making bases and experimenting and very little time actually producing a finished dish that they eat?  I know I do.

cheers all,

Blondie

Hi Ghanna,

I asked the question on another thread, does anyone know why wherever there are catering size bags of spices for sale in asian stores, there is almost always a supply of 5 litre size tomatoe ketchup bottles near by? At the time I didn't recieve an answer, but are you saying that it is definitely used in takeaways and what is it used for and used in.

thanks for any help,

Blondie

Hi All,

I agree with Admin, MSG adds a sort of zing or freshness but doesn't add a defineable taste of it's own so I would say it's not the taste we are looking for.

cheers,

Blondie

Hi Pete,

The spices are there in my above comments mate,

cheers,

Blondie

Hi all,

I asked some in my local takeaway on Friday,

1. Can you give me a reccipe for your base gravy please ?
A. No my friend it is the secret of the chef ?

2. Can you sell me a portion of the base gravy, I will pay the price of a made up curry sauce ?
A. No, sorry.

He then asked me,
why do you want to know ?
A. I've been trying to make a curry as good as yours for years.

He then asked me,
How do you make your curry ?
I told him For the base I use, I then described more or less what we all know ie oil, onions, garlic puree, ginger, tomatoes, water, turmeric, cumin, coriander, carott, tomatoe puree, garam masalla, salt etc
He said, I'm surprised you are asking me, you know as much as I do.
BUT he did go on to say,
THEY USE PEELED FRESH TOMATOES NOT TINNED OR PASATTA IN THE BASE.
THEY DO NOT USE GINGER IN THE BASE SAUCE
THEY DO NOT USE GARLIC PUREE IN THE BASE BUT CHOPPED IT GIVES MORE FLAVOUR.
AND WHAT I THINK IS MOST IMPORTANT - THE ONLY ADDITION TO THE BASE TO CREATE THE STRAIGHT CURRY SAUCE IS SALT.

I also asked about asfoetida.
What is it he said,
I told him hinge gum, devil's dung it smells horrible and is used in small quantities, sometimes in place of garlic and/or onion
Never heard about he said.

What about Kachri a powder or fruit used for tenderising.
Yes I've heard of it but we don't use it.

Hope this helps someone.

Cheers,

Blondie

Hi George,

I am not meaning to sound clever and I know it isn't perfect, but, there is a search facility at the top of the page which allow us to search for any particular name or phrase within the site, I hope this helps,

cheers,

Blondie

Hi Pete,

When you say enough garlic to cover the bottom of the pan, what size pan would you use ?

Thanx in anticipation of your answer,

Blondie