Good luck Josh,

Personally I don't think you can go far wrong with Chewy or CA's bases.

Look forward to hearing how it all went, and don't forget to snap a few photo's.

I wish Adey all the best for his business.

Antone who can call Bernard Manning a racist doesn't know what they are talking about. I went to school with Bernards nephew and went to Bernards house many times as a kid. I went to his club in Harpurhey regularly as an adult. He was a great man, did much charity work (which he didn't like to publicise). His neighbour was Indian, and they got on really well, as the neighbour also had a sense of humour.

Bernad was a COMEDIAN. He was NOT racist.

Can't comment on jim davidson. Never met the man.

I don't have any scientific explanation, but oil and water do not mix, and cannot "blend". If a base gravy contains both oil and water, then surely at some point the oil will seperate.

OOPS

Sorry, forgot to say, add a bout 8 tbsps of garlic/ginger paste to oil and cook before adding spices.

Then when it is all finished, add about 14 tbsps sugar.

About the same here Frank.

We use about half a bunch of celery UF. If we have no cabbage, then we'd put a full buch in.

The veg just offsets the sweetness of all those onions, and leaves a more balanced final base. I did make a batch once where we had no cabbage or celery and we had a few complaints that week abouyt a "sweetness" in the curries. Check out comments on facebook page.

It takes a fair bit more blending with all that veg in there, but well worth it IMHO. An extra 10 min's in the pressure cooker helps to soften everything up.

LOL

7 KG onions too.

This is the base gravy we use.

Mainly based (no pun intended) on CA and CT gravies.

This makes 25 litres, so scale down

- 1.5 kg fresh tomatoes

- 2 green peppers

- 1/2 bunch celery icluding leaves

- 1/2 white cabbage

- 4 generous tbsps garlic/ginger puree, plus an extra 30 % of garlic cloves

- 2.5 tbsps salt

- 6 good sized carrots

- 10 heaped tbsps tomato paste

- 2 litres veg oil

- 7kg onions

- water

Usual method, boil till soft (we use BIG pressure cookers) then add

- 6 tbsps mixed powder

- 2 tbsps curry powder

- 1 tbsp cardamom powder

- 1 tbsp fenugreek powder

- a big handfull of coriander stalks/roots

Boil up for a few minutes and blend to a smooth consistency adding water as required.

Let it simmer till oil starts to seperate and then......................cook curry

Quote from: Cory Ander on February 10, 2013, 02:36 PM
PS:  Like the rice, for instance, I couldn't detect the rose water, but it was nicely delicately flavoured.

PPS:  I am DEFINITELY interested in a good Butter Chicken recipe!  It's the one thing (in my opinion) that Aussie Indian Restaurants do well (and British don't seem to).

And the Shan Pillau Biryani mix to. There was the best part of a packet in that rice we cooked for Saturday,,,,,,,,,,,,,,,and it was white was it not? lol

Butter chicken recipe has been posted.