here is the pic, just getting used to the new imagehost

made a curry using this base

was excellent

150ml base
2 tablespoon kashmiri mirch
1 teaspoon garam masala
1 teaspoon ginger/garlic paste
1 teaspoon fenugreek powder
4 tablespoon passata
1 tablespoon garlic/ginger paste
1.5 chicken breasts
0.5 teaspoon cummin
0.5 teaspoon coriader powder
lashings of fresh coriander
20ml veg oil
dash of salt

pre-cook chicken just enough to seal then clean wok.

add olive oil heat on medium then add garlic/ginger for a min,add the passata, then add pre-cooked chicken and base. cook for a couple mins, then add all the spices and some fresh coriader. Now cook for a min. dish out and add more fresh coriader to taste.

welcome, this site is very informative and a pleasant bunch of folk, you will like it here.

looking at the pack

it is made from  salt, wheat flour, papain.

thats all.


from wiki

Papain is a cysteine protease (EC 3.4.22.2) enzyme present in papaya (Carica papaya) and mountain papaya (Vasconcellea cundinamarcensis).

Its utility is in breaking down tough meat fibers and has been utilized for thousands of years in its native South America. It is sold as a component in powdered meat tenderizer available in most supermarkets. Papain, in the form of a meat tenderizer such as Adolph's, made into a paste with water, is also a home remedy treatment for jellyfish, bee, yellow jacket (wasps) stings, mosquito bites, and possibly stingray wounds, breaking down the protein toxins in the venom. It is also the main ingredient in Stop Itch and Stop Itch Plus, a DermaTech Laboratories first aid cream popular in Australia.

its made by rajah

will give it a go soon and report back here with the results

i bought a packet of meat tenderiser from an online asian food store. not tried it yet, bought it mainly for lamb, i find lamb hardest to get that nice melt in the mouth texture. easiest to toughen too.

maybe you could use this?

here is my attempt at this recipe






tasted lovley, great recipe

here are the pics

wife is going mad, the house smelling like a indian takeaway, and complaining about the yellow stains i seem to get on the worktops. takes me as long to clean up as it does to make a curry.

ok fess up who is is getting an earfull about all this?

she has also said she is sick of eating curries, tonight i just made one for myself.

all the trouble i go to , how ungratefull huh. hehe

Hello all, been looking through all the base recipes and well i was missing one item from this one and one from the other, i also had some ingredient's lying about that needed to be used up. So i thought i would make a base recipe version that kinda encompases all the usual stuff.

150ml veg oil
750G sliced onion
2 stalks of celery
1 standard can chopped tomatoes (400ml)
50 ml garlic/ginger paste
small bunch fresh coriander
2 cups water

1 tsp deggie mirch
1 tsp garam masala
1 tsp curry powder
1 tsp tumeric
1 tsp ground cummin
1 tsp groun coriander


1. fry onions on low heat till onions are softened, about 15 mins
2. add garlic/ginger paste, fry another couple of mins
3. add tin of tomatoes, fresh coriander, chopped celery, cook on low heat for 20 mins.
4. add everything else, including the 2 cups of water.
5. cook on low heat for an hour.

done


pictures to follow later

976bar

you from blackpool by any chance?  and is that the place on waterloo road?