From my experience (I barely got any reclaimed oil in the past but now  I get a lot easily without any special procedure) I think the key is to blend very thoroughly the base, add water until getting a thinish soup consistency and do not stir after that, let simmer for about 45-60 minutes and let stand a few more minutes and thats it. It works for me. Btw is the reclaimed oil  a healthy thing? I use it all but the appareance is appalling 

Regards   

Hi!

I have done it a couple of times and every time turned out really well, I havent done it recently because there are too many bases where to choose from and the tarka make things more complicated but I think it is quite good and worth trying.

I used the small red radishes

Regards

Hi Vivienne,

I totally agree with all it has been already said in this post. I would like to add that I am a devoted fan of Bruce Edwards articles and I would pay for any book of him, please keep trying to get the book published.

All the best

Hi,

Ive managed to get a few curry leaf trees, they have grown a lot and soon I will be picking leaves but I havent found a good recipe yet, does anybody have a good BIR-oriented or a traditional recipe, any recipe you are happy with. Id be very grateful.

Cheers   

Ok, thanks for the lesson guys, it?s evident you know what you are speaking about, Ill bear it in mind and I?ll only reheat bases once.
I worked in a kitchen for a couple of months a few years ago in Edinburgh (don?t worry Bobby, not anymore, my irresponsible hands are far away from any Edinburgh restaurant  ;D) but I did not even learn the basics  .

Regards

Quote from: Bobby Bhuna on May 13, 2008, 10:07 AM
Throw it away. You should try to avoid reheating food more than twice. Reheating and cooling food means that it spends more time in the danger zone (between around 5 and 63 degrees Celsius).

Upon finishing cooking, you should cool food quickly and place it in the refridgerator or freezer. Exposing food to temperatures within the danger zone for the amount of time that reheating and cooling multiple times will, is very bad practise indeed. If this were to happen in, for example, a restaurant during an inspection, they would be in serious trouble indeed.

As far as curry base goes, I recommend buying the take out style microwave safe clear containers that hold around 300 - 400 ml each (I get 10 for a pound from the pound shop). Freeze these and when you want you use the base get it piping hot in the microwave (I usually do 2 mins, stir and another 2 mins), then add it to your hot pan while still hot. This both ensures that your pan retains heat and keeps your base outside the danger zone. Any base from that defrosted tub that I don't use (this rarely happens, 1 tub makes a medium sized curry for 2 people) goes in the bin. I think adopting more sensible storage methods will reduce the liklihood of you finding yourself in this situation.

Always remember members, "If in doubt, throw it out!"  ;D

Thanks Bobby for the answer, I?ll do that and I?ll be more careful from now on. I supposed that using high temperatures when cooking in the wok would kill everything but just in case I will throw it away  and defrost some more  ;D

Regards

Hi,

sorry for such a silly question but here it goes, I defrosted a lot of Saffron base a couple of days ago, I used part to make a biryani yesterday, a chickpea and vegetables curry today and still there is some left that I wouldn?t like to throw away (enough to make a small portion of bombay potato tomorrow ;D), the whole pot has been reheated every time I cooked, left to cool and take it back to the fridge, so what you think guys? should I use it or throw it away and then defrost some more?

Many thanks

I have made this recipe many times already and I am pleased with it, I spent years after the perfect biryani without any success before finding this forum and this recipe. Many many thanks for sharing this Haldi.

PD I use the "Saffron" base and goes perfect for it

It looks a very good shop but I find the shipping charges too expensive. I use Natco, less variety but far cheaper (shipping charges I mean). I would really like to buy from that shop (a lot of stuff where to choose from) but not at that cost.

Happy currying

nice looking photo    Many thanks for sharing the recipe, i was looking for a korma recipe and I think i will try this one soon.

Regards