Quote from: bilabonic on August 08, 2011, 08:45 PM
This looks awesome Chewy and its the first ever base i am going to make tomorrow.

How do i use this for a Madras (my favourite) or a Pathia ?

Pretty new to site so not sure where to look or even if you have any recipes for the finished curries ?

Thanks.. ;D

Hi Bilabonic
Once you've made the base, watch my Madras Video, it should help you.
https://curry-recipes.co.uk/curry/index.php?topic=5634.msg55685#msg55685
cheers Chewy

Hi All
Looks like you all had a great time currying,  ;D
I bet the aroma caused some interest to the onlookers.
I'd love to do something similar, maybe next time.

Just shows how every BIR/TA do it there way. No G&G in the tarka
No Vinegar in the Vindaloo. Veg ghee instead of oil.

No hard and fast rules in the curry game.
cheers Chewy

Quote from: JerryM on August 08, 2011, 05:24 PM
aiming to make base this week depending on weather (pizza still priority and mid week deal at local restaurant to good).

have written out yellow sticky recipe in preparation as a starting point:

oil 1 chef (4 tbsp)
pre cooked chopped onion 0.5 heaped chef (3 tbsp)
g/g 1 tsp
chilli powder 0.25 tsp
mix powder 0.5 tsp
base 1 chef
secret santa chilli sauce 1 chef
green chilli sauce touch ~1 tsp (currently using Shezan brand)
nagga pickle sauce touch (still to purchase)
parker21 red masala 1 chef
meat
base 300 ml
pre fried sliced onion & green pepper large pinch (~2 tbsp)
sliced fresh green chilli pinch (~1 tsp)
fresh coriander good pinch (~1 tbsp)

have not included the tamerind sauce as it's in the chilli sauce. will use oil in place of the ghee.

out of curiosity intend trying a variant of bought garlic puree in place of g/g paste.

Hi JerryM
Glad you liked the Video and that your going to have a go at making it.
Just a couple of points
The Ghee is important, as it adds to the flavour.
The squeezey bottle sauces are what they use for garnish/decoration
on the plates, none of which have any heat in them, even the Naga
has just a trace Naga flavour not the heat.
The green sauce is fresh Coriander and Mint leaves blitzed.


The Jhal Red masala is the same as mine:-
4 tbsp Yoghurt
1 tsp each of three Pataks Pastes
Tandoori, Tikka and Kashmiri
1 tsp Mixed Powder
1 tsp G&G paste
1 tbsp Mustard Oil
1 tbsp Vegetable Oil
1 tsp Red food colour

Be great to hear how you get on with this..
cheers Chewy

Hi Z.
Welcome to CR0, loads of fun here. ;D

Quote from: Zed666 on August 07, 2011, 07:07 PM
I didnt follow a korma recipe, just threw about 2tbs ground almond, 3tbs sugar, 35g creamed coconut block and a good slug of single cream into the wok along with around 350ml base.

That reads like a BIR/TA Korma recipe to me    Try an old school version, swop the cream for Carnation Milk   
cheers Chewy

Hi Ramirez
Naz is a good mate of 30 years and we were just having a laugh, he offered
me a supper and decided to cook it himself as the staff were busy cleaning down.

Just an impromptu vid, thought it turned out funny, especially when I asked him
what it was again, at the end.

Think I'll have to set up a Boss Master Chef Competition. ;D

Yes, this is one of the BIR kitchens I've been involved with over the years.

Malc
Just a high quality expensive Butter Ghee

Tom Puree spiced, Yes, but I don't know what with.

I do know a couple of Chefs which are using blended/sieved tinned
plum tomatoes instead of puree.

cheers Chewy

Hi All
Having a laugh in a local BIR last night and got the Boss to
knock up a curry as the kitchen was cleaning down after a busy night.
A bit tongue in cheek as everything is very special and unique, but the
finished curry was in fact, really tasty.
cheers Chewy

"http://player.vimeo.com/video/27029883"

Hi Matt
I'm not criticizing in anyway mate. Really glad you tried this base
and appreciate your feedback and great review.

Just trying to explain the method and share my knowledge.
cheers Chewy

Quote from: emin-j on July 27, 2011, 01:48 PM
Chewy,
Followed your Recipe but even adding enough water to make almost 5ltrs it was on the thickish side and no where  near as thin as the Base in your Photo above,any idea why ?
Lovely Curry's from this Base though 

Hi emin-j
The restaurant base in the pic is a 20ltr pot and really well thinned with water.

Madmatt's final base pic, looks like it could do with thinning quite a bit.

I can't say, without seeing your base, but if yours looked similar to Matt's, you just need to
add more water.

Here's a pic from the Video
cheers Chewy

Hi All
Some great feedback and photos and thanks for the good reviews

plus you are all making good curries from it. Result

Just one point, if you don't add enough water on the second boil/simmer, you can
actually overcook it and it will go from golden to dark brown.

In a BIR there is plenty water added as its kept over low heat for many hours
during service.

Tip: The right consistency is when it runs off your spoon and leaves the spoon
clean.

cheers Chewy

Hi 976bar
Ha Ha, a bit shaky I know, the cameraman was me ;D
Quite difficult, trying to grab some footage, when you have to dodge waiters and kitchen staff
rushing past you front and back and between your legs.

jb
the second(runny) ingredient is just red masala, plenty of recipes for it on here.
I own that domain and I sometimes use it's webspace to store videos that I don't want
to publish on youtube etc...
I designed that website a few years ago, and those photos, were just a filler until the restaurant
provided there own, they never did. Thanks for reminding me, I'll dump them off.
cheers Chewy