Quote from: hotstuff09 on December 03, 2011, 05:48 PMGOOD ON YOU OLEEEEE STILL WONT GET THE MIX POWDER TASTE OR GO AND ASK AT YOUR LOCAL INDIAN T/AQuote from: ifindforu on December 03, 2011, 05:39 PM
DO YOU BUY OUT OF DATE POWDER ? DATE MATTERS,FIND FOR SALE TODAY HAVE A LOOK ON EBAY YOU MIGHT FIND IT THERE
Actually ifindforu, I don't need any, Already have some bought at my local chinese T/AAs the old saying goes ...It's not what you know, but who you know ;D
HS
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#171
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: BHUNA FROM START
December 03, 2011, 06:28 PM #172
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: IFINDFORU THE CLOSEST TO A BIR GURAVY
December 03, 2011, 06:05 PMQuote from: jb on December 03, 2011, 06:01 PMjust improved since then goor is palm sugar a sort of toffee flavour and does somthing to the base he held back when telling you the mixed powder
Thanks for posting that.Will give this a go.As you said not that different ingredients wise to my own base sauce as taught to me by Abdhul.The addition of coconut and goor is interesting,if I remember correctly in your original base sauce recipe you used coconut block and sugar.Thanks again.
#173
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: BHUNA FROM START
December 03, 2011, 05:39 PMQuote from: hotstuff09 on December 03, 2011, 05:27 PMDO YOU BUY OUT OF DATE POWDER ? DATE MATTERS,FIND FOR SALE TODAY HAVE A LOOK ON EBAY YOU MIGHT FIND IT THEREQuote from: ifindforu on December 03, 2011, 05:25 PMQuote from: hotstuff09 on December 03, 2011, 05:22 PMQuote from: ifindforu on December 03, 2011, 05:20 PMQuote from: hotstuff09 on December 03, 2011, 04:59 PMCURRY POWDER ONLY NO GOOD TO YOU
Price going down, Found some for 25-99
Now 24-99, Do you want my address ;D
http://en.calameo.com/read/0006120071621eee852be
HS
But I also cook Chinese
WEB OFFER DATE OUT OF DATE LOL
You didn't say that it had to be in date, Just find it at 25-00
#174
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: BHUNA FROM START
December 03, 2011, 05:25 PMQuote from: hotstuff09 on December 03, 2011, 05:22 PMQuote from: ifindforu on December 03, 2011, 05:20 PMQuote from: hotstuff09 on December 03, 2011, 04:59 PMCURRY POWDER ONLY NO GOOD TO YOU
Price going down, Found some for 25-99
Now 24-99, Do you want my address ;D
http://en.calameo.com/read/0006120071621eee852be
HS
But I also cook Chinese
WEB OFFER DATE OUT OF DATE LOL
#175
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: BHUNA FROM START
December 03, 2011, 05:20 PMQuote from: hotstuff09 on December 03, 2011, 04:59 PMCURRY POWDER ONLY NO GOOD TO YOU
Price going down, Found some for 25-99
Now 24-99, Do you want my address ;D
http://en.calameo.com/read/0006120071621eee852be
HS
#176
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: BHUNA FROM START
December 03, 2011, 04:56 PMQuote from: hotstuff09 on December 03, 2011, 04:34 PMQuote from: ifindforu on December 03, 2011, 04:25 PMQuote from: chewytikka on November 10, 2011, 11:21 PMthink you need to check your figures that would work out at ?25 a tin,find me some for that price and ill send you 2ib for freeQuote from: PaulP on November 10, 2011, 06:09 PM
I've just bought mine!
Paul
Hi Paul
Just looked at this, a Fiver for 75p worth of 'Chinese' curry powder, quite the entrepreneur
our ifindforu, should clear 150 quid a tin, hope the recipe good.
cheers Chewy
I can find it for ?26-99, So that is still one hell of a profit
[/quote
?4 a pound in wieght gives a return of ?80 think you got your figures wronh.And i only went to a secodary modern school what about postage/ebay fees/paypal deduction/ another tin opened ready to sell plenty to buy
#177
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: BHUNA FROM START
December 03, 2011, 04:38 PMQuote from: ifindforu on November 29, 2011, 07:08 PMand by the way its a thick ali pan bought from globals in cardiff where most chefs buy thier utensils fromQuote from: madeinbeats on November 09, 2011, 06:53 PMan aliminium pan helps you cook without burning
Can someone explain the importance of an aluminium pan please?
#178
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: BHUNA FROM START
December 03, 2011, 04:25 PMQuote from: chewytikka on November 10, 2011, 11:21 PMthink you need to check your figures that would work out at ?25 a tin,find me some for that price and ill send you 2ib for freeQuote from: PaulP on November 10, 2011, 06:09 PM
I've just bought mine!
Paul
Hi Paul
Just looked at this, a Fiver for 75p worth of 'Chinese' curry powder, quite the entrepreneur
our ifindforu, should clear 150 quid a tin, hope the recipe good.
cheers Chewy
#179
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: BHUNA FROM START
December 03, 2011, 04:19 PMQuote from: George on November 30, 2011, 04:24 PMyes George stainless steel as in wok is only used for a biriani that is the case where i work aliminium for curries such as bhuna/ madras/dupiazas as the curry like acid would take away the nonstick on the wok,by the way thw he cleans the wok is never wash it just heat it up and use a steel wool type cleaner then whipie with paper towelQuote from: Cory Ander on November 30, 2011, 11:07 AM
I wonder why you would say that? In my opinion, BIRs tend to use Aluminum pans for a limited number of reasons
Aluminium is second only to copper for heat conduction, amongst common metals, and is much cheaper. It leads to an even heat spread throughout a pan, which I see as desirable. Stainless steel is the worse - simply awful, unless backed with aluminium or copper. Copper can't really be used unless coated with tin, and that's not feasible for use on high flames.
#180
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / IFINDFORU THE CLOSEST TO A BIR GURAVY
December 03, 2011, 01:42 PM
2 KILO OF ONIONS
3/4 BUNCH OF CORIANDER THE STALK SIDE
1 CARROT
1 GREEN PEPPER
1 POTATO
1/2 CHEF SPOON OF COCONUT MILK POWDER OR 1/4 BLOCK OF COCONUT CREAM
1/2 TIN LIQIDIZED TOMATOES
1/2 CHEF SPOON OF GOOR
1 CHEF SPOON VEG GHEE
SALT MAYBE 1/4 TO HALF CHEF SPOON
HALF CHEF SPOON OF TURMARIC
1 BULB OF GARLIC
PUT IN A SAUCEPAN THE ONIONS,CARROT UNPEALED,THE POTATO UNPEALED
AND THE GREEN PEPPER SLICED UP/ADD THE GHEE AND TURMARIC,AND TOMATO JUICE
AND THE BULB OF PEELD GARLIC NOT CHOPPED
NOW FILL HALF UP WITH WATER,AND ADD SALT BRING TO BOIL SHIFTING ABOUT NOT TO BURN
ADD THE CORIANDER AFTER 10 MINS
REDUCE THE HEAT AFTER ABOUT HOUR,TOPPING UP A LITTLE OF WATER ALONG THE WAY
AFTER 1 HOUR OF THE COOKING PERIOD NOW FILL UP WITH WATER AND BRING BACK TO BOIL
NOW ADD THE GOOR AND COCONT
BOIL ON LOW HEAT FOR ABOUT 2 HOURS
NOW TURN OFF HEAT AND LEAVE TO SETTLE LEAVE OVER NIGHT
NEXT DAY
PUT ABOUT 1/4 LITE OF OIL IN A WOK GET HOT AND ADD ABOUT 1 TIN TOMATOES NO JUICE
FRY FOR ABOUT 5 MINS NOW ADD GINGER /GARLIC PASTE HALF CHEF SPOON/ RATIO 2 TIMES GINGER TO 1 GARLIC
FRY FOR ANOTHER 3 MINS,NOW ADD JUST OVER 1/4 CHEF SPOON OF MIXED POWDER COUNT 25 SECONDS
AND ADD IT TO THE SAUCEPAN THAT YOU COOKED THE NIGHT BEFORE
USE A HAND LIQIDIZER AND BLEND LEAVE TO COOK FOR ABOUT 10 MINS REDUCE HEAT FOR ABOUT HALF HOUR AND THE OIL SHOULD RAISE TO THE SURFACE NOW YOU GOT YOUR GURAVY
ADD A LITTLE MORE GOOR/SALT/COCONUT TO YOUR TASTE IF YOU FEEL IT LACKING
THE SAUCPAN I USE IS BIG ENOUGH TO HOLD ALL THE INGREDIENTS AND MORE WATER TO THIN DOWN
ITS A LARGE SAUSPAN
WE FREEZE AND USE WHEN WANTED you probably can half the ingredients if you want less
IF YOU WISH TO USE THE CORRECT MIXED POWDER THEN HAVE A LOOK ON E*** YOUR CHOICE
3/4 BUNCH OF CORIANDER THE STALK SIDE
1 CARROT
1 GREEN PEPPER
1 POTATO
1/2 CHEF SPOON OF COCONUT MILK POWDER OR 1/4 BLOCK OF COCONUT CREAM
1/2 TIN LIQIDIZED TOMATOES
1/2 CHEF SPOON OF GOOR
1 CHEF SPOON VEG GHEE
SALT MAYBE 1/4 TO HALF CHEF SPOON
HALF CHEF SPOON OF TURMARIC
1 BULB OF GARLIC
PUT IN A SAUCEPAN THE ONIONS,CARROT UNPEALED,THE POTATO UNPEALED
AND THE GREEN PEPPER SLICED UP/ADD THE GHEE AND TURMARIC,AND TOMATO JUICE
AND THE BULB OF PEELD GARLIC NOT CHOPPED
NOW FILL HALF UP WITH WATER,AND ADD SALT BRING TO BOIL SHIFTING ABOUT NOT TO BURN
ADD THE CORIANDER AFTER 10 MINS
REDUCE THE HEAT AFTER ABOUT HOUR,TOPPING UP A LITTLE OF WATER ALONG THE WAY
AFTER 1 HOUR OF THE COOKING PERIOD NOW FILL UP WITH WATER AND BRING BACK TO BOIL
NOW ADD THE GOOR AND COCONT
BOIL ON LOW HEAT FOR ABOUT 2 HOURS
NOW TURN OFF HEAT AND LEAVE TO SETTLE LEAVE OVER NIGHT
NEXT DAY
PUT ABOUT 1/4 LITE OF OIL IN A WOK GET HOT AND ADD ABOUT 1 TIN TOMATOES NO JUICE
FRY FOR ABOUT 5 MINS NOW ADD GINGER /GARLIC PASTE HALF CHEF SPOON/ RATIO 2 TIMES GINGER TO 1 GARLIC
FRY FOR ANOTHER 3 MINS,NOW ADD JUST OVER 1/4 CHEF SPOON OF MIXED POWDER COUNT 25 SECONDS
AND ADD IT TO THE SAUCEPAN THAT YOU COOKED THE NIGHT BEFORE
USE A HAND LIQIDIZER AND BLEND LEAVE TO COOK FOR ABOUT 10 MINS REDUCE HEAT FOR ABOUT HALF HOUR AND THE OIL SHOULD RAISE TO THE SURFACE NOW YOU GOT YOUR GURAVY
ADD A LITTLE MORE GOOR/SALT/COCONUT TO YOUR TASTE IF YOU FEEL IT LACKING
THE SAUCPAN I USE IS BIG ENOUGH TO HOLD ALL THE INGREDIENTS AND MORE WATER TO THIN DOWN
ITS A LARGE SAUSPAN
WE FREEZE AND USE WHEN WANTED you probably can half the ingredients if you want less
IF YOU WISH TO USE THE CORRECT MIXED POWDER THEN HAVE A LOOK ON E*** YOUR CHOICE