Quote from: Curry Barking Mad on March 23, 2011, 07:21 PM
I have tried this base recipe and followed it as best as I could with out the exact amounts and it does produce a very good garabi.
I have never seen a chef sieve his garabi before. I PMed Chewy about this and he confirmed that this was 'old school' from the 70's. My first kitchen visit wasn't until the 80's so that would explain that.
I did sieve the garabi myself and I was surprised how much fibrous material was taken out, I would suspect a lot of it would have come from the cabbage. It did leave the gravy very smooth.
Having tasted it once made, it tastes very much like a finished curry albeit not as intense of course. I went on to make a lamb dopiaza madras hot.
It was a very good curry with a great depth of flavour.
Nice one Chewy, I really enjoyed it.
Cheers,
Mick

Hi Mick
Glad you tried it and enjoyed a good curry 
This is the bit of kit that used to be in all the BIRs I've known, but 4 times bigger.
Cheers Chewy

Quote from: thebigdog on March 22, 2011, 11:49 PM
Hi Chewy,

Could you tell me how to make up a tub of onion and green peppers, what quantites are involved and are there any other ingredients that go into it? How do you store it?

I can't wait to try this recipe out!

TBD

Hi TBD
Just finely chop an onion and a quarter of a green capsicum, mix together and add a tsp of salt. Put in an airtight tub, it will last a couple of days in the fridge.
Watch a professional chopper here:-
"http://www.youtube.com/embed/TwGBt3V0yvc"
Cheers.

Quote from: Razor on March 22, 2011, 04:38 PM
Hi Chewy,

Great video my mate. As I've mentioned before, what I like about the look of this base, is how it runs off the spoon, leaving the spoon clean rather than coating it.  Also, the straining of the base is something that I've never done but do intend to on my next batch.

So Chewy, if you don't mind me asking, what's your background in BIR cooking?  How did you come by your methods and techniques, are your recipes your own or gleaned from your favourite BIR chef?

Sorry for the questions but you seem to be offering us something subtly different than has been mentioned before and maybe your style is what quite a few of us are looking for?

Just one more thing if I may, would you mind putting up the exact measurements to this base?  I know we can see it for ourselves, and you have also added commentary on your video but there is something reassuring about seeing a recipe in print  ;D

Many thanks Chewy, excellent work again fella.

Ray

Hi Ray
I don't think any base has exact quantities, but here goes...
200ml any vegetable oil
1 medium carrot.
1 Large bulb of Garlic.
3 inch piece of fresh ginger.
A quarter of medium white cabbage.
1 medium green capsicum.
A handful of fresh coriander+stalks.
1tbsp of Salt.
2 Kilos Onions.
3 litres tap water
Put a lid on and Boil it up for at least an hour.
____________________
Add quarter of a tube of tomato puree, or Chefs spoon.
2 tbsp of Mixed Powder. ( for a stronger flavoured base)

Mixed powder in the vid :-
2 tsp Madras Curry Powder
2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Kashmiri Chilli Powder
0.5 tsp Garam Masala or Kitchen King

Cheers

 Hi all
Made this last night, very saucy & tasty
"http://player.vimeo.com/video/21337632"

Quote from: Unclefrank on March 21, 2011, 10:31 PM
Hi chewy what base are you using and the onion and green pepper are they both finely chopped. The ginger and garlic paste what ratio is it.
Thanks.
Excellent video by the way.
And what mixed powder are you using as well.
Sorry about all the questions.

Hi Unclefrank
Thanks for your feedback

My base is here
https://curry-recipes.co.uk/curry/index.php?topic=5635.msg55842#new

or here for a quicker version:-
https://curry-recipes.co.uk/curry/index.php?topic=5606.0

Yes, I always make a tub up, of finely chopped onion and green capsicum (salted)
when I'm currying, as it goes into lots of dishes.
G&G paste 50/50 +salt+oil

Mixed powder here:
https://curry-recipes.co.uk/curry/index.php?topic=5606.msg55546#msg55546
Cheers

Go to the freezer section in a Asian supermarket and you will probably
find bags of both G&G cubed, no additives and very cheap.

cheers

Quote from: solarsplace on March 17, 2011, 02:02 PM
Hi Chewytikka

What a great video

2 quick questions (well 1 more of an observation) if I may please?

1) The tomato pur

Hi All
I usually do my 1hr pressure cooker base, which is here
https://curry-recipes.co.uk/curry/index.php?topic=5606.0
But for people without a pressure cooker, here's the 3hr version:

Watch 3hr Curry Base Video

watch it here Madras Sauce

Quote from: topconker on March 17, 2011, 10:44 AM
After watching loads of videos posted here and on the tube, just wondered where and what type of frying pan to buy, anyone know where I can get them?

TC

Hi TC
Solarsplace has pointed you in the right direction, spot on curry pan!

Thanks Solar as i've just ordered a 20cm version... ?8.95

I wouldn't buy higher than 26cm as in my experience they tend to tip and
fall off a domestic hob! i.e. the handle's are just way too long