Quote from: Vindaloo-crazy on August 22, 2010, 09:22 AM
No all purpose seasoning? How can you make a chilli without it? 

try it! 

I just did CA`s madras sauce, omitting the chicken, I didn't add any lemon juice and was contemplating adding another spoon of sugar to counteract the citrus in the base, the madras came out quite good, a lot better than expected.

I have always used Cory`s base and use that as my benchmark, this base is to early to tell, its good but not great, the texture is a tad grainy but that's fixable, the citrus will have to be counterbalanced in the final dish.

I have just gone to do another taste test now its cooled down a little and there is still an undercurrent of citrus, I`m going to add an extra 0.5 tsp of sugar.

Next time I do this base I will be leaving the lemon out.

Andy

hi bud.. welcome to the forums, your dreams will be answered on this site..

hi JB, I made this base today with slightly less success than anticipated. When cooking Part 2 there was quite a lot of oil separating but after i mixed the 2 together and simmered all im getting is foam, would it not be better to reclaim the oil at the end of part 2 before mixing the 2 parts together? Also my base does have a citrus tang to it, I will cook a curry sauce tomorrow with it and see how it goes.

George, the next time make this im going to add your changes to it.. thanks for your input

Andy

thanks guys..CoR, I wish you would have posted your post a couple of hours sooner lol. i just had my monthly pilgrimage to Sheffield to stock up.. never mind there's always next time. I bought a lot of fresh ginger and garlic to play with.

Andy

Guys, if you want to try something that doesn't follow the usual rules of Chicken Tikka, try the  Maddhur Jaffrey recipe:- https://curry-recipes.co.uk/curry/index.php?topic=51.0

very unusual and very surprising.

Andy

Quote from: Stephen Lindsay on August 13, 2010, 11:38 AM
Fi5H

If you are meaning "standard" paste then I would give the Ashoka recipe a miss as it is designed to be used in conjunction with the Ashoka bunjara and the Ashoka base.

I would suggest going with Razor's suggestion, or you can make up a little paste by putting garlic (and ginger) through a garlic press and mixing it with a little water or oil - good if you are only needing small amounts for a single recipe.

Yea, what im trying to achieve is a easy (lazy) way of applying G&G without all the chopping/grating/crushing that goes with it, I know fresh is always better but its not always convenient lol   

Quote from: PaulP on August 13, 2010, 12:48 PM
Hi Andy,

The author of the book is making a dangerous statement when he says the oil covered g/g paste will keep for months in the fridge.

See

http://www.garlic-central.com/dangers.html or just google "garlic and botulism".

It is safe to freeze it though.

Paul.

wow.. thanks for that Paul, I will have to re think my garlic storage techniques,

Andy 

Hi Razor..

https://curry-recipes.co.uk/curry/index.php?topic=51.0

there you go.

i did the G&G paste from the undercover book but it was a higher % of ginger to garlic and as garlic is the most prominent of the 2 I wanted to make them separate.

Do i use oil or water?

Which of the 2 (oil or water) has the longest life span? 

Panpots Ashock version has a 15 day life span and the undercover version has months, is this because the Ashock`s version is cooked?

Using either oil or water, what is the ratio between the garlic/ginger to oil/water?


Andy