Cheers for that Chris.

Martin

So is that a recipe for a basic curry using your base then Steve?

Quote from: h4ppy-chris on December 13, 2012, 09:21 AM
10000g s/r flour         100%
5 med 5eggs=280g         2.6%
150g salt                1.5%
150g sugar               1.5%
800g yogurt              8.0%
250ml milk               2.5%
5200ml water            52%

This will give a dough with 65% hydration.
cheers mick gona give this a go on a smaller scale.

500g s/r flour
13g egg
7.5g salt
7.5g sugar
40g yogurt
12.5g milk
260g water

will let you know how it turns out.

Chris, where did you get the actual amounts of water (5200ml /260g) from, to make this scaled version of Micks recipe?
Sorry only asking because I couldn't see an actual amount of water given by Mick in his OP.

Cheers
Martin

I find using the bottom of my ladle the best for passing through a (stainless) sieve, and works really fast.
Like Phil said it fits the shape of the sieve nicely.

You will be surprised at the amount of stuff/bits/fibres that get caught in the sieve, even if you have blended really well.

Martin

I may be wrong, but I'm not sure (by reading his recent posts) stevejet66 truly understands what a BIR base sauce/gravy actually is and how it is used,

Steve are you mixing up a base sauce/gravy with the actual Curry sauce in a finished dish?

Martin

I use the coconut block and the milk powder.

I always mix together the packet of coconut milk powder with a packet of ground almonds in a lidded container.
Just right for recipes like butter chicken, and if a recipe calls for more coconut I use the block.

Martin

https://curry-recipes.co.uk/curry/index.php?topic=6084.msg69600#msg69600 

Wasn't much interest on here so didn't follow it up.

Martin

Like Phil, defrost - microwave - pan, much nicer than just microwaving.

Sometimes I fry some more onions (a bit of garlic, chilli and pepper sometimes too) in the pan too before adding the curry, and I also rinse the container out with a little boiling water and add it to the pan.

Now not sure what Natterjack is doing to overcook everything  , but, If the pan is hot, it should only take a couple of mins at most to reheat.

Martin

Quote from: George on September 03, 2012, 06:34 PM

Quote from: martinvic on September 03, 2012, 05:09 PM
No it's alright George, I'm fine with my post, so it doesn't need  removing or anything thanks.

Shame on you, then. Why insist on retaining a quote within your message, which I've now deleted fro my original message. Indeed your whole message is now irrelevant, a bit like  you, yourself. You no doubt prefer it to stand because you're little more than a trouble-maker.

Thanks George, very nice response from you once again, but I'm the one you think is a trouble-maker and should feel ashamed. :

No it's alright George, I'm fine with my post, so it doesn't need  removing or anything thanks.