Hi guys

About to cook my first ever batch of base sauce (have chosen Mick's/Taz's base) and am making it up a couple of days in advance of when it'll first be used.

Just wanted to check on whether this final stage was required if cooking in advance or whether that's only for if you want to immediately use the base:

'Once blended bring back to the boil and simmer and when some oil becomes visible floating on the surface of the base , the base is ready'

Anyone familiar with this recipe that can help out? Thanks! Sorry if it's a daft question, but want to try and get everything spot on!

Im presuming this step is required whether you're using the base immediately or portioning it up to refrigerate/freeze but wanted to double check!

Quote from: Onions on December 03, 2015, 11:41 AM
No; you would cook two curries.

Actually, increasing numbers is a whole new question, hotly debated etc, but unfortunately I can't find the thread. It might even have it's own child-board...

Oh ok so you would cook the same thing in two seperate pans rather than increase quantities and cook together?

Hi guys.

Is this recipe to make a portion for one person? So double everything if cooking for two?

Thanks guys!

One more question - I keep seeing 300ml touted in recipes for the base gravy...is this the standard portion size needed for one person? So if a recipe calls for 300ml of gravy then assume the recipe is for one person and double the quantity of everything?

Thanks! Will bag it up and freeze it as you suggest. Presumably it doesn't take much time at all to defrost at room temperature before using?

Hi Guys

Newbie curry cook here, but very willing to learn!

I'm attempting to cook my first dish this weekend using one of the 'base' recipes, and was just curious about a few things...

1) How long will unused quantities of a base/gravy keep? Is it best to keep it refrigerated or frozen?
2) What is considered the 'best' (subjective, I know!) basic way of cooking chicken/lamb in advance, so that it's just ready to add to the curry sauce during cooking?

Thanks